Ben Bebenroth: Grilled Spring Vegetables 5/20/13

9:32 AM, May 20, 2013   |    comments
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Grilled Asparagus with lots of garlic and "Any" vinegar

Garlicy Vinegar Marinade
yield: 4 servings

2Tbs.               Any Vinegar

1 1/2 tsp.       Sea Salt

6 ea.                Garlic cloves

½ tsp.              Chili Flakes

6 grinds          Black pepper

1 Bunch          Local Asparagus

 1.)    Chop garlic on a cutting board and then smash with salt, chilis, and black pepper.

2.)    Combine garlic and herbs in a bowl with all of the vinegar.

3.)    Mix together briefly with a fork, tongs, wooden spoon or chopsticks. Whatever you use to stir things... it's just cooking

4.)    Add in trimmed asparagus. Flip the asparagus around to coat and allow to sit in marinade at least 10 minutes and up to an hour. Do not leave in marinade overnight. The acid will start to burn or pickle the asparagus and concentrate in the flesh instead of just gracing the outside.

Grilled Jo Jo's with cumin and coriander and a drizzle of olive oil

Potatoes

yield: 4 servings

4ea.     Yukon gold potatoes

1Tbs.   Sea salt

1Tbs.  Coriander seeds

2 Tsp. Cumin seeds

3 Tbs. Extra virgin olive oil

1.)    Preheat oven to 350 degrees, Bake potatoes until tender enough to pierce easily with a sharp knife.

2.)    Remove the spuds from the oven and relax a minute. This can be done a day ahead of time if ya want. You're just par baking potatoes.

3.)    Cut potatoes in half and then the half in quarters or whatever leaves you with good jo jo size pieces for the grill.

4.)    Crush cumin and coriander with the salt in a mortar and pestle. Toss the spud pieces with the olive oil and the spice mix

5.)    Grill over a medium hardwood coal base. Let them go at least 4-5 min a side with coal heat that you can hold your hand over the grate for 2 seconds before pulling away.

6.)    Remove from grill and return to dish. Add a little sea salt and EVOO.

 

 

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