Katty Grills Veg and It Tastes Good!

Grillin'

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.
Katty of the Swing


Katty with Food Avacado and Stuff on Grill

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.
full meal deal
Strawberries with Chocolate
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.

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BBQT Mary

Mary

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!

Amber and Natasha mushing

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

yummy peaches!

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.

it's peach in a pouch hot peach juice on nuts lemon falls on peaches

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

buttah -n- nuts look!  yum!

halving peaches two ways amazing
peach for you