grille time 2019

Ahh… the warm weather approaches, and after some yard work it’s time to light up the grille under the shadow of an umbrella.. actually the second time I’ve started the charcoal this season.

Some dough that’s been fermenting, this batch with some dark spent grain barley adorns the all purpose flour. a very wet mixture, some corn flour made it more manageable.  simply pressed into rounds, then off loaded to a wooden cutting board. decided to throw on a cast iron grille over the glowing hot embers. slightly at a tilt allowing one end to be hotter than the other for some temperature differential.

Hmmm….. some roasted grilled veggies would go good on the flatbread, mainly a bunch of broccoli, with the usual onion and garlic, green onion and celery. a spot of ginger, grated turmeric, salt  and freshly ground quad blend of peppercorns.  drizzle on some oil, toss and ready for the grille pan.

After the flatbread is grilled with the requisite char on some pieces, the perforated grill pan is placed on the hot cast iron surface.

Flatbread was thick and soft but with a flavor similaer to a pumpernickel bread.

 

ready to go with the veggies, start off with some bacon pieces to fat render for non stickiness.

raw veggie bowl ready for the grille pan.

once a slight char is attained, drizzled on some chicken broth and cover about ten minutes depending how limp you like the veggies.

Toss from time to time… MMMMM bacon bits !

Now your cover becomes a warm bowl to serve the veggies.

served over the flatbread with a porter style brew…. good close for the labor of yard work.

Sweet lemon Chicken and rice

Here’s a quick meal that I made with  the previous smoke roasted chicken.

Measured by eye, corn , peas, fish sauce, lemon sauce, soy sauce. Prepared rice  added , add a slight amount of broth steam, covered for several minutes serve.

Roasted veggie risotto

Rice …. I could be a rice a holic ( only if my spell checker lets me!)

Just be satisfied with a bowl of rice?  .. Well not exactly..

I’ve made rice several ways and a risotto method can be quick and leaves some room for additions.

By eye about 1 and 1/2 cups of rice to about double the amount of broth.

Have the broth brought up to a boil and simmering before you get started.

  
  
Some dice roasted veggies , here onion, fennel, garlic and carrot , ready to go.

A bit of butter to the pan and toss the rice till coated and sauté for a couple of minutes.

Usually here you add finely  diced onion, but veggies will be added later.

Also you don’t have to use aborio rice to get decent results. I use usually what ever I have on the shelve.

  
Have the pan at medium high heat… And add the broth, be aware that it may steam up a spatter somewhat…

I add a bit less than half the broth.

  
The basic risotto lesson….STIR , that’s all…

  
I keep it a medium high heat , not to boil the hell out of it, you want the rice to absorb the water, not evaporate it.

  
When most of the broth is absorbed… Add more, you’ll want to divi up the remainder of the simmering broth when adding to the rice for about 2 or 3 additions. STIR…  repeat the process with the remaining broth.

  
Once all the broth has been added or your rice is close to the consistency you enjoy, add the veggies.

  
Stir and heat through, and now the final and best step , add grated cheese (again by eye) usually Romano or Parmesan OFF HEAT. ….and STIR….

  
Plate it up !

  
MMMMMM…… Work shirt approved!

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