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

 

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Dessert Tamales

dessert tamales with date surprise

Delicate, sweet goodness all snug in its own little wrapper.

You Need:
Masa … the ol’ “golden cornflour”
Dates
Azuki Beans (sweetened red beans)
Banana Leaves
Buttah

masa masa mixture

The masa part:
Quite simple really. Pop some masa in a bowl, like a cup or so. It’s like making pancakes with Bisquick, you add melted butter until the consistency is compactable were you to make a tamale. Add the azuki beans.

sweet beans! long, long leaves

The wrapper part:
The banana leaves are long, long LONG. Carefully tear them into squares, they’re just wrappers so no need to be particular.

banana leaf and emily

The tamale part:
Grab a hand full of masa mix, stick a date surprise in the center. Grab some more masa mix to form a cute, little, rectanglish thingo. Pop that down in the center of the banana leaf square and wrap ‘er up. Usually pull one side over, tuck in the bums and roll to the other side. A tamale is born. So cute and impressive.

middle wrap. huh-huh huh huh it's like a jungle tuck in the bums

 

 

Pop that on the grill for a bit and flip once. You want it to be steamy warm. Good job. Grab some champagne, girlfriend.

grillin' uh