Katty Grills Veg and It Tastes Good!

March 27, 2010 — 1 Comment

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.

Sweet Iced Tea, Southern Style

September 21, 2008 — 2 Comments

Nothing compliments a hot day like some freshly brewed iced tea. Hillary grabbed one of the few hot days here in Seattle to show some southern splash and serve up some of her special, sweet iced tea. She brought water and tea bags to a boil, then poured into a jug that could take the heat. She added some organic sugar to taste then poured over ice with some lemon and a sprig of mint. PERFECT bevrageage for any barbeque. And dang if it ain’t easy.

Hillary used:

Lipton tea bags

Organic Sugar

Ice Cubes

Lemon

Fresh Mint

You Make Me Want To Trout!

August 29, 2008 — 1 Comment

Fish is such a tricky little bugger to grill. Sure you can pouch it or wrap it in banana leaves or parchment or bacon, but how is that different from cooking on the stove? So we here at Girl On Grill Action decided to stick the whole damn trout on the grill and see what happened. Grillmaster Adie, a recovering vegetarian, stepped right up to handle the slithery, slimy beast. Sure she was apprehensive. Sure she was wondering if this was such a good idea. After she shoved lemon, fresh herbs and a wee bit of salt and pepper (pah push it) in its belly, her concerns were off having a drink at the pub. As she walked the little monster to the hot grill, she was reminded of the crush she had on the drummer of Lake Trout. So many drummers, so little time. The trout (fish) was popped on the grill and grilled for awhile and then simply flipped for symmetry. The fish came out perfect with all the juicy oils still intact. This trout business will not dry out on the grill. She flaked some big chunks on the plate over a little puddle of pesto. A few cucumber spears and some overcooked broccoli and you’ve got yourself some gourmay-I-have-some-more-please shit. Also noted was the wow factor bringing trout on the road. Bring an entire fish, eyeballs and all to a labor day barbeque and looky whose going to be Ms. Popular. We loved the trout, much better than Cats, we’d do it again and again.

Adie Used:

Trout, whole with eyes

Lemon

Rosemary

Basil

Salt and Pepper

Broccoli in a Fairly Odd Swan Pouch

August 27, 2008 — Leave a comment

Grilling broccoli is not easy. Broccoli doesn’t jump to your mind when you’re thinking veggies on a stick. Sticks are usually adorned with peppers, onions, zucchini and things that get all juicy when the heat is on. Broccoli carries fears of catching fire. So, Adie decided to pouch it. She did two pouches. One was dressed with extra virgin olive oil, crushed garlic, salt and pepper over the broccoli. The other had the same but with a little water added. Both were pouched into a beautiful swan to impress the guests. The swan had a little head big body thing going on, but no shame for trying. When making broccoli pouch swans remember to be liberal with the tin foil. As a result, the pouches did their thing and the one with water added came out superior. Also, it doesn’t take long to grill, so don’t put it on first or it’ll get a muted green trending brown color ( thus no photo of finished result ). You want to go for a perky green when cooking broccoli, which doesn’t take long to achieve.

For the broccoli:

Broccoli florets

Garlic

Salt n Pepper (pah push it real good)

Extra Virgin Olive Oil

Foil for pouching into decorative Swan or Pterodactyl

Wee bit of water

Salted Watermelon, Yuk or Yum?

August 11, 2008 — Leave a comment

Ms. Hillary from Arkansass says, “heck ya and I’m fixin’ to have some more.” Quite simple really, cut the watermelon, pop some salt on top and chomp away. So busy taking photos, I didn’t even try it! I need to do another round to add my two cents. I’m going into to it with a Yuk verdict, but I’ll keep an open mind. Perhaps giving the watermelon a little tequila bath before the salt might sway me to the other side.

You Grill Girl?

July 23, 2008 — Leave a comment

Then bring it on!

eMail a photo of you at the grill and what you like to throw together. Send to:
girlongrillaction@live.com
we’ll pop ‘er up on the site. It’ll be fun!

Pamela Saves and Grills Too!

June 12, 2008 — 2 Comments

pammela tatts

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Another GORGEOUS day in Seattle. The clouds were out, the temperature at a comfortable high fifties, yes, Spring was in the air somewhere (Siberia maybe?). Mighty Pamela whipped up a pile of food for some hungry dudes who popped over for a lunch break. Pups at her side she made Rubbed Chicken On A Stick, Naked Veggies and Potatoes. Pamela has lived in the South which started her taste for great Southern barbeque. As she says, “I don’t like sweet shit,” this girl sticks to grill flavor while playing with the aromatics. For the chicken on sticks, Pamela marinated the night before in Stubb’s Rub. This is really good shit and made the chicken taste divine. The veggies on sticks, were left to fend for themselves on the grill naked. Their inner juices came out and made friends with the aromatic bling. A little tin can suspiciously similar in shape to a sterilized cat food tin filled half full with a semi-tasty Northwest beer and rosemary was nestled in with the grillings. That little can did amazing things to the food. The chicken and veggies had something clever to bring to the table. The potatoes were on a grill of their own. They took longer to cook, so Pamela popped them on early to let them get soft and yummy potato like.

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aroma can with veg sticks

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All grilling was carefully supervised by a company of animals frolicking about the yard. Pamela runs a cat rescue primarily helping feral cats. She’ll catch them in a friendly, safe way to have them spayed or neutered. The cats will also get an extended stay if they are expecting babies. There were two litters of sweet, little kittens chillaxin’ in their quarters while the grill was going on. After the feral cats are looked after, they are returned near the caretaker’s house where they were found. Pamela can be contacted if you want a fluffy kitten sitting on your lap.

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pamela grilling

pups by the grill

pamela pup and pamela

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kitty

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pups

Brindle Pup Available

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wee kitty

These Kittens Available

More pictures of Pamela and the furry family –>

BBQT Mary

March 28, 2008 — 2 Comments

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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!

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Fishy Fishy The fish dude

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veggie

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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.

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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.

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amber no fork

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Amber and Natasha Brunch Barbie

March 10, 2008 — 3 Comments

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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.

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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.

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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.

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