Monday, July 23, 2018

Grilling!

     Tam returned from a trip to one of her writing spots bearing gifts: two steaks, "spring mix" salad, asparagus tips and oyster mushrooms.
TAMARA KEEL PHOTO

     I think it worked out.

     The asparagus got the "popcorn" treatment, which I think I have described here before. 
The mushroom dish is interesting; last summer, I bought a little "grill saucepan" at Meijer, just a heavy, nonstick pan with "screen-door" handles, about 6" across and 3" high.  Just loaded it with oyster mushrooms, a tablespoon of truffle butter, a sliced clove of garlic and some dehydrated onions and chives, and set it on the upper level of the grill before I started the steaks, By the time they were done, so were the mushrooms and they were wonderful!


     When I bought that pan, I wasn't even sure I'd use it on the grill but it is handy as can be.

5 comments:

Carteach said...

Nom Nom!

To quote the very first comment you made on my first blog...

"You had me at the mushrooms".

Roberta X said...

:)

Orville said...

The popcorn aparagus sounds interesting; how hot do you get the oil, and what's cooking time? Whenever I've tried something really different with asparagus (I know steaming for 5-7 minutes works so I stick with that) I mess up the cooking time and get something resembling chew sticks or chunky green soup.

Roberta X said...

My cooking is more intuitive than scientific, but here's the drill. Take fresh asparagus, slice it at an angle into ~3/4" lengths. In a covered skillet, heat a tablespoon or two of sesame oil (or vegetable or mild olive oil) with a teaspoon or more of sesame seeds. Cook them uncovered over medium-high heat until they begin to get a bit brown, then toss in the asparagus, cover it, and cook for a minute or two, shaking the pan like you were making popcorn. Comes out bright green, tender-crisp, and a pinch of salt wakes up the most wonderful flavor! I cheat, I have a 12"-diameter saucepan with a transparent lid, but I learned to cook this with in a stainless-steel, copper-bottom skillet; you don't have to watch. Unload onto paper towel so the oil will drain, and don't salt until just before serving.

c-90 said...

Stuffed mushroom caps: giant white mushroom caps, stuffed with either a single baby clam or mussel, and oven baked in a garlic butter sauce.