Allo, allo, allo! At last, a fine day for the first grill of the season. Katty (also pronounced kah-ee with a Scottish flair), our resident vegetarian, has whipped up some grub so fine you wouldn’t believe it don’t have any meat! Being vegetarian provides a unique opportunity when partaking in some grilling. As a vegetarian guest at bbqs, Katty would often get halloumi which is a greek cheese that is good for grilling. I’ve not had it personally, but if at every bbq I was served grilled cheese, it would get a bit old. In America as one of those crazy veg-heads that would arrive hungry at a bbq, I would get portabello mushroom burger. These giant mushrooms on a grill have always been dry and flavorless soaking up every bit of moisture in my mouth no matter how marinated they were. I’d usually end up with a bit too much beer and not enough food, but made for a fun evening…weeeee! Katty’s husbo claims he can do a portabello mushroom right. I suppose we’ll have to see about that and get Katty to work his fancy pants Scottish secrets.
For this grill, Katty made Spicy Goat Cheese Parcels. Or my nickname, Cabbage Sacks because “wrap” is so last decade. With that, she pulled together the most delicious salad from her garden. It’s March, people! She’s picking lettuce! As a spur of the moment she added to that grilled avocado halves …. Um yum. I so love the spur of the moment creations at grilling time. And for the meatwads in the audience, a homemade Boudin Noir which is Black Pudding or Blood Sausage (muah ha ha!). Despite the bipolar intentions, the whole meal for this omnivore was scrumptious. Each devine piece will get it’s own write up following shortly.
Don’t forget the strawberries! A little melted chocolate with a touch of cream takes a innocent fruit and transcends it to a swirly chocolaty fun-fest.