ALL GRILL EVERYTHING.
Kale: toss with olive oil, salt, garlic and hot pepper flakes in a foil packet. Keep to the cool side of the grill.
Corn: remove the silk but keep the husks on. Soak in water for about 5 minutes. Grill, moving back and forth from the hot side to the cool side until the kernels are soft and charred. Eat as is, or slather with butter and salt or crema/sour cream, cotija, lime juice and cayenne.
Spring onions: trim, skewer, drizzle with olive oil and salt, grill until charred and soft.
Did you know that grilling bivalves is one of the easiest things to cook? Not to mention one of the most insanely delicious.
Here’s a recipe that is so easy it can’t really even be called a recipe:
Other flavor combos to try:
What’s your favorite recipe for clams, oysters or mussels?
My backyard right now: we turned the charcoal grill into a 650 degree pizza oven.
More charcoal-fired pizza porn.
We turned the charcoal grill into a 650º pizza oven. That’s a white pizza with local mozzarella, kale and garlic from our CSA, and local cherry tomatoes. Om nom nom.
Cheers to the beginning of grill season and happy Memorial Day!
Yes, we are shamelessly reblogging our own post…to wish you all a happy Memorial Day and an AWESOME summer!
DIY BBQ Part 1: Homemade Hamburger Buns & Condiments with Brendan McDermott
Over the next few weeks, we’re going to be running a miniseries of DIY BBQ recipes that are great for all your summer grilling - from Father’s Day to the 4th of July, and every weekend through Labor Day. This week, we start things off with soft but crusty whole wheat hamburger buns and super-simple recipes for mustard, mayo, and ketchup.