Tuesday, May 28, 2013

grill master

My husband has no manfort or man cave to speak of. He has no real place to escape the chaos that the kids and I create. Unless you count the garage. But despite my son's insistence that he lives out there, dirty floors, rusty tools, and discarded furniture are no haven from my hellions. His one place of peace may be his grill. He can survey the yard (which he has made many improvements to) from his deck (which he stained and fixed up himself) and cook his favorite food (meat).

But, I have to sheepishly admit that I am making inroads into this sacred spot too. Generally I stick to the kitchen when I cook, but I have actually ventured outdoors a few times lately to make a meal. I had to. I mean what would a carnivore like my husband do if I asked him to grill brussel sprouts and radicchio...other than ask what that last word was? I am no grill master yet, but this dish was delicious.

Before you head to the grill you will need these ingredients on hand:
2-4 cups of baby brussel spouts
1 head of radicchio
2 tblsps of olive oil
salt and pepper
1/2 a large red onion
1/4 cup of crumbled cheese, I used goat but feta or blue would also be nice

Clean and halve the sprouts. Place in a large bowl and toss with 1 tblsp of oil, salt and pepper. Place on grill safe veggie plate (see picture). Cut radicchio in half and brush with oil. Place down on same veggie plate. Grill on medium direct heat for about four minutes. Toss sprouts. Grill for three more minutes, just until char marks show. Return sprouts to mixing bowl. Chop radicchio and add to bowl along with remaining ingredients. Toss and serve warm.

menu ideas:
As you can see the night I made this, I also grilled chicken legs for the meat eaters in the family. I served them along side whipped potatoes and sauteed green beans.

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