BBQT Mary

March 28, 2008 — 2 Comments

–

Behold our very cute, very cold BBQT of the month, Mary. Despite stellar coaching from the veggie dudes – “Like a TIGER. Like a TI-ger” – Mary held strong to smile for the camera while picking up some delicious produce. Ready to dazzle the lens with her fancy shirt, we had to abort Mission: Tank Top as Seattle decided to celebrate March by bucketing down snow. Isn’t it out like a lamb? Mary is no stranger to the grill. In her house, the grill moves for everyone. Mary’s spot is near the kitchen while others move the grill near the beautiful, lake view. Not much of a winter griller, she likes to wait until the pickin’s are fresh and local. Her favorite: Weird Fish. It don’t matter, you can do amazing things with fish. One of her favs involves fresh salmon (not farmed!) topped with the marriage of soy sauce to maple syrup. I do! Seattle’s salmon is so deliciously plentiful while also easy on the pocketbook. Even the local pub will have salmon on the menu next to the club sandwich. Seattle definitely has a culinary g-spot with its access to incredible, local ingredients. Other fishy favs are Halibut (don’t forget, it’s Halibut season NOW!) along with anything you can stick on a stick. Cuz remember, you can kebab damn near anything. This BBQT crusts up the Halibut in a hot, hot pan (yes, on the stove) skin side up. After a nice crust has been established, she’ll pop in on the grill to finish it off with lemon pepper and salt. YUM!

–

Fishy Fishy The fish dude

–

veggie

–

don't forget the flowers

OOoooo Peaches, Baby, Peaches!

March 15, 2008 — 2 Comments

There is something so sexy dare I say sticky about grilled fruit. You don’t really need to do much to them. For this peach madness, Amber and Natasha used:

Peaches
Lemon
Nuts
Fat
Cream
Sugar
Nutmeg, whole nut

Quickly skimming the ingredients list with the fat, sugar and fruit, you can hardly mess this concoction up. A few nectarines were tossed in the mix as peach season has not arrived in the Northwest. Smooching in butter to the nuts is the yummiest way, but a dash of interesting oil would work too. Crème Fraiche was simple to use as a dash of cream, but for those vegans out there, soy whipped cream is tasty as all get out.

The peaches were halved then dripped with lemon juice. Amber tried two ways to cook the peaches, a few on the grill with the rest in a little, foil pouch. For this girl, both peach cooking strategies worked. The right on the grill version took advantage of the whole grill thing while the pouch peach got so steamy hot with a drop your panties aroma.

–

–

While the peaches were making magic, Amber and Natasha mashed the fat into the nuts with some sugar. Crack open the cream, sip your Tangosa while you ready yourself for hot peach action.

Assembly is easy. Hot, halved peach, pop some nut mix in the center with some cream on top. Get your girlfriend to grate some nutmeg on top then bite. A treat so yummy forks quickly became optional. It’s like peach cobbler mobility. To crank up the fun factor, pour the peach juices over the nuts or over the peach itself. Peach juices are perty.

Truly, though, a Zen peach simply heated up on the grill then eaten naked would do the trick. No need to get all fancy with the nuts. Hot fruit done simple will woo your friends leaving more time to mingle.

–

amber no fork

–

–

–

–

Amber and Natasha Brunch Barbie

March 10, 2008 — 3 Comments

–

It was a lovely day at the massage school when Amber bounced on a gym ball. Natasha, appreciating the carefree spirit of Amber’s bouncing, took in the “that looks like a lot of fun” moment. Then in her cute-but-short skirt, Amber took a final bounce ass over tea kettle to land in a pile of giggle. From that moment on, Natasha and Amber have been BFF. As for Girl On Grill Action™, they clearly worked the grill together like they’d done it many times before. Yet this was there first time.

–

–

–

Peach Surprise, Funky Potato Egg and Tangosas to the table. Oh yes and Natasha’s experimental Egg On Grill which both amazed and surprised us.

Every grill girl starts with something bubbly. This morning it was champagne time. But wait! There is some tangerine juice in the refrigerator … sounds like a Tangosa. Natasha put half champagne half tangerine juice to make a lovely drink for the barbeque brunch. Argyle 2002 was used. Its sweetish flavor lends itself quite nicely to morning mixers.

The Peaches were halfed and lemon juiced. Amber put a few on the grill for shits and giggles while the rest went into a foil pouch. When those puppies were ready, the aroma of hot, steamy peaches was unbelievable. The girls popped on the nutty topping with some cream using only their fingers to enjoy the sweet treat. No forks were used in the eating of these peaches.

–

–

During the peach phase, Natasha did a little egg dance before she popped it on the grill shell and all. Having no idea what would happen when you put an egg on a grill, the girls sipped their Tangosas with heated anticipation. The pure joy of Natasha face when she gently cracked the egg to find a beautiful, soft cooked egg was moving. Would she do it again? Perhaps as a party trick.

For the egg dish, the girls worked out a little foil boat for the eggs to cook in. Natasha put a layer of potatoes on the bottom and popped the eggs on top. This dish took a while to get its magic going on. In the end it tasted a tad bit bland. Thankfully there was some pico de gallo salsa to zest it up to make for a DELICIOUS funky frittata of sorts.

Amber and Natasha had a blast with brunch grilling. Who knew it would be so easy as well as tasty. In true Grill On Grill Action™ form, these gals could go all night. Both were scavenging about the house to find other things to try on the grill. Bananas, pecans what have you all thrown to the grill god to for some yummy food experimentation.

–

–

–

–

nutmeg grinding bringing friends together

Simple Pots

March 5, 2008 — 2 Comments

Fingerling Potatoes

Maggie Used:
Fingerling Potatoes
Salt
Pepper
Extra Virgin Olive Oil

With a pile of fingerlings, who needs fancy? Step aside and enjoy their true flavor. After the pots were scrubbed, cleaned and halved, Maggie popped them in a large piece of foil that would act as a snuggy bed for them to do their magic. Before she closed and crimped the edges, she whipped out the extra virgin olive oil to slather up the potatoes. Adding the two secret herbs and spices, salt and pepper, chopped garlic was added. Crimp the foil into a pouch and it’s grill time. Depending on the heat of the coals, by the time it takes to polish off two glasses of champagne and catch up with the latest American Idol scandal (that guy had gay stripper written all over him. Hot, baby, hot!), check the fingerlings as they are most likely close to done. These simply prepared pots with the smoke of the grill were a total hit. Heated up the next day in Mrs. Microwave Yo, they still had that amazing flavor. I’ve also prepared the pots with an oil mister, which lightly kissed the fingerlings with oil, still resulting in divine potatage yet forgiving to the waistline. I’ve tried two oil misters. The first was the Misto Gourmet. This is a fancy, sleek little number that got me all hot and bothered with its fancy spray. The romance ended a few weeks later when the light spray quickly turned to a steady piss of olive oil. The new mister, the RSVP Endurance (condom or oil mister?), seems to be consistent and reliable, but we’re still in the honeymoon phase.

–