Blood Sausage On The Grill, muah ha ha

Liver Sausage

This sausage is strangely suspicious.  And behold, the blood sausage.  Also known as Black Pudding or Blood Pudding by the Brits.   It’s referred to as Blutwurst by the Germans.  And in France, a lovely Boudin Noir which sounds less like a sausage and more like a hot night in the red-light district of Paris.  Just about every country has their take on blood sausage.  Except, of course, America where we Americans find sausage made with blood a thing of the past.  Something Grandma used to eat.  But let me tell you right here right now, this sausage is GOOD!  When done on the grill, I’d say it’s even better.  Seriously, it’s only a matter of time before these babies pop up in the wanky yup-restaurants around town (with hip names of children they never had) and make their way down to a quick morning Blood McMuffin grab.  For now, finding one of these sausages will be tricky if you’re in America.  I know Seattle has a wonderful German shop in Pike Street Market and that’s all I got.

This particular sausage was homemade with pig blood and bits (by a man Scott with pretty hands).  It’s often served with apples of some description, but we had it with warmed avocado and a salad which worked well.


Liver Sausage Boudin Noir

You Need:

  • A blood sausage, good luck finding one for the Americans in the house!

To Grill:

  • Stick it on the grill and take it off when you’re ready.  I’d say after a couple of glasses of champagne ought to do it.  Often times blood sausage is served cold with other cold meat friends so really you need to warm it to your liking as it’s already cooked.

Meat on The Grill

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Grilled Goat Cheese Parcels

Spicy Goat Cheese Parcel

Or as I like to call them, “Cabbage Sacks.”  These babies were a total success.  Straightforward to make with a little magic in the kitchen.  You could even make these and bring them with you to relieve your grilling host of preparing a vegetarian option.  Inside these elven wonders is a bit of spice, softened onions and garlic with red pepper (very pretty) and other goodies all brought together by melty goat cheese.  The whole thing works wonders in the mouth.  But let’s look inside …

Cabbage Revealed

Innards:

  • Onion, one will do
  • Red Pepper (or green or orange or yellow), one again
  • Clove of Garlic
  • Sesame seeds
  • Dried chili seeds n skin, just a pinch
  • Salt and Pepper
  • Fresh Parsley … yes FRESH don’t skimp here! The dried stuff no taste no good

… and for the wrapping part:

  • Goat Cheese
  • Bread Crumbs, a few handfuls

Outtards:

  • Cabbage Leaves
  • Aluminum (or Aluminium for the non-Americans in the bunch) Foil
  • Kebab Sticks

Two Ways To Grill A Cabbage Roll

Kitchen Magic:

In a hot sexy fry pan, toss in a big knob of butter.  Fry up the innards (don’t fry the Goat Cheese and Bread Crumbs. They are for later).  Everyone has their own order of frying things, do like you do.  You can let the chili fry first for a spell, then onions, then garlic and finally pepper.  It’s all good.  Just get it glistening, soft and sloppy.  Of course, you can do all this on the grill if you have that sort of grill.  Set this aside while you tend to the cabbage leaf softening.

To get the cabbage leaves soft for wrapping, drop the leaves in a pan of boiling water for a few minutes.  After that’s done, you’re ready to wrap.  It’s like a jungle sometimes it makes me wonder how I keep from goin’ undah.
Doing The Roll Stick a Stick In It stickin the stick

Doin’ The Parcel:

Katty did the parcels two ways.  One had an outer cabbage leaf with a stick in it.  The other was wrapped in foil.  I didn’t notice a difference in flavor.  I think the stick version is prettier!  Your pick.  In one cabbage leaf, drop in the onion-pepper mix, about a golf ball size.  On top of that, sprinkle some bread crumbs.  On top of that, lay a thick slice of goat cheese.  Wrap ‘er up.  Bring two opposites sides together to overlap in the middle.  Bring the other two sides together.  Stick that in another cabbage leaf, give it your new fancy wrap technique and stick a stick in it.  OR pop it in aluminum foil.  Rinse and repeat!


parcel on the grill

Grill and Serve (whew at last!):

Stick these puppies on the grill flipping both sides “until the cheese goes all melty” as Katty explained.  Hard to say how many minutes, make it hot, you can work it!  You can grill!  Eat the yummy spicy goat cheese parcel cabbage and all.  If you do the double cabbage option, you may want to remove the out layer before eating, but hey … it might taste good.  I’d wash this down with a nice Champagne … but that’s how I roll.

Grilled Avocado

Grilled Avacado

Oh grilled avocado how I love thee.  Who knew that such a simple concoction could fuel so much drool and want.  While Katty was whipping up her stunning Cabbage Sacks, she pulled out a ripe avocado from her veggie basket and said, “I’ll cook this!”  She’d not stuck an avocado on the grill before.  The avocado was perfectly ripe so not much was needed other than the two secret herbs and spices (salt and pepper, ssssh), some olive oil and a touch of balsamic vinegar.

Cutting Avacado

Avacodo With Oil and Vinegar

Ingredients:

  • ripe, avocado or two or three … like the dark, dark ones
  • olive oil
  • balsamic vinegar or a nice fancy pants vinegar could be nice

Do to it:

  • cut in half and pit (hell stick the pit in water and grow a tree!)
  • pour a touch of olive oil in the center
  • pour a touch less vinegar in the center
  • pepper and salt that baby
  • stick on grill skin side to the heat  (don’t flip it!)

Serve:

We share here at Girl On Grill Action, so everyone gets a half.  No whining! Katty had this lovely meal with some red wine of the region, but a girly white like a Riesling or a Sauvignon Blanc could do the trick just fine.  Champagne goes without saying as it goes with everything.  Or whatever you crazy Californians use for white wine.  Put that wine cooler down!  A wine cooler is neither “wine” nor “cool.”

avocado gettin' hot

regional red wine

Katty kept the avocado on the grill while the other stuff was cooking.  I can’t imagine that you can over cook an avocado.  This dish was too easy and too good to not provide for your vegetarian or carnivorous guests.  You could even get all fancy and stick some chopped tomatoes, cilantro and onions in the center and call it  wanky guacamole.  Oooooo. I might try that!

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.

Sweet Iced Tea, Southern Style

Sweet Ice Tea

 

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

Makin' Tea

With Mint

 


Voila

Broccoli in a Fairly Odd Swan Pouch

A Very Sad Swan

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.

Broccoli With Garlic

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

Choppin Broccoli

Sorta Sangria Starring Mango Puree

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Adie popped by taking the kitchen by storm pulling desirables that when moistened with liquor would make Sangria like no other. Sangria so refreshing that as she sat next to the pool with the breeze blowing through her hair an easy smile happily resting on her face, Seattle’s hottest day of the year went unnoticed. A bottle of wine emptied, most of a bottle of Pellegrino some sliced lemons and clementines popped in and it’s off to puree some succulently ripe mango. This was the magic ingredient. A splash or so of white rum with a sizzle of sugar readied the mix for tasting. A bit more sugar says Adie. After the mix partied with the ice, it was poured into the pretty, party pitcher and garnished with fresh mint. You don’t want to over mint. Too much mint takes all the fun out of Sangria trending to Mojitoland and for that matter all this talk about Sangria when what we’ve actually made was August Punch, but who’s checking. One girl’s Sangria is another girl’s Punch. For this girl, the punch was in the beautiful Anam Cara Riesling. Lacking a dryer wine at peep toe pumps reach and no desire to pop up to the shops, we pulled out the Riesling to give ‘er a go. It went well. The Sangrian August Punch was light, refreshing ( I know I said that already ), not sweet and not too alcoholic tasting. PERFECTO for a hot summer day. Adie girl, you done good.

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She ended up using:

Clementines

Lemons

Ripe Champagne Mango pureed in a Champion (the one that looks like a pig)

Pellegrino

Bottle of wine

Cruzan white rum

Organic Sugah

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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