<< July 2004 >>
Sun Mon Tue Wed Thu Fri Sat
 01 02 03
04 05 06 07 08 09 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30 31










About Me

My Other Blog

An Amazingly Accurate Representation of ME!

Created at...
Portrait Illustration Maker

Today I Feel...

My Unkymood Punkymood (Unkymoods)


Bangor, Maine
Current Conditions
The WeatherPixie

New York, New York
Current Conditions
The WeatherPixie

My Favorite Food Blogs:

Bento TV
Diary of the Food Whore
A Finger in Every Pie
Le hamburger et le croissant
My Little Kitchen
The Red Kitchen
Super Eggplant
Vegan Lunchbox

Other Sites I Frequent:

Delicious TV
Food Network
Food Porn Watch
Geocaching
Knitting Sunshine
Stories from the Gymrat
WABI TV5
The Way Life Is








Subscribe with Bloglines

RSS Feed
(This is new to me, but I think it will work!)





Listed on BlogShares


All content on "Culinary Epiphanies," including all text, photographs, images and any other original works (unless otherwise noted), is copyrighted 2004 - 2009 by Kelli Hanson, with all rights reserved. Please contact me for permission to copy, publish, broadcast, distribute or display the work.




Contact Me

If you want to be updated on this weblog Enter your email here:



rss feed



Tuesday, July 20, 2004
IMBB? VI "Recipes"

Sorry -- I'm a day later than I promised I'd be! These aren't exactly recipes, by the way... more like "suggestions." Here goes!

Bruschetta Kabobs (or, "Greek Salad on a Stick")
My original thought was to do bruschetta on the grill -- toast up some nice bread over the coals, rub it with fresh garlic, and top it with olive tapenade. One day last week, lying by the pool, I contemplated this idea and was suddenly struck with... an epiphany! I wondered what would happen if I toasted chunks of bread, olives, and onions on skewers. I am happy to report that the results were great. This was my favorite dish of the day. I bought a nice multi-grain batard and cut it into approx. 1" chunks. I threaded the bread cubes, kalamata olives, red onion slices, and pepperoncinis on my skewers, misted them with olive oil, and let them go. They only took a minute or so on each side. I got exactly the effect I wanted -- crusty, toasty bread that was still chewy on the inside, and lots of flavor from the olives, onions, and peppers. I had originally tried putting cubes of feta cheese on the skewers, too, but they just crumbled as I threaded them. Live and learn. The kabobs were still excellent. I will definitely try this one again!

Eggplant Parmesan Mini Pizzas
This one is based on a recipe I recently saw in my mom's "Woman's Day" magazine.

Firtst, I cut an eggplant into 1/2" slices. I misted the slices with olive oil and put them on the grill. For this step, I used a couple handfuls of mesquite wood chips on top of the charcoal for extra smokiness. I certainly got it! When the eggplant was nice and browned, with pretty grill marks, I took it off the grill and cut it into bite-size pieces.

I got out my leftover "fiesta pizza" dough from a couple of weeks ago and made mini crusts. I grilled them on one side for about five minutes, until they were brown and, well, crusty! I took them off the grill, flipped them so the cooked side was up, and layered on the following toppings: pizza sauce, fresh mozzarella, small dollops of ricotta, eggplant chunks, dried basil and oregano (they didn't have any fresh at the grocery store!), and freshly grated parmesan. Back onto the grill, covered, for maybe ten minutes (I so rarely time anything!) until the bottoms of the crusts were brown and the cheese was all gooey and melty.

The pizzas, unfortunately, were still a little bland. We sprinkled on some crushed red pepper, which kicked them up a bit. Next time I make this, I will probably season the eggplant before I grill it, and try harder to find some fresh herbs. The smokiness of the eggplant was nice, though. And the pizzas were actually even better the next day!

Fruit Kabobs with Ginger Dip
This is painfully easy -- I put white nectarine chunks, (canned) pineapple chunks, and star fruit slices on skewers, and grilled them. Unfortunately, the coals were burning pretty low by this point, so I didn't get as much caramelization as I'd hoped I would, but they still came out OK. If you've never had grilled pineapple, you're missing out! The nectarines and star fruit were nice, too.  =)  The dip, which I got the recipe for at the grocery store, is also very easy -- one cup vanilla yogurt, eight ounces cream cheese, 1/4 cup honey, and two teaspoons freshly grated ginger. Mix until smooth, chill one hour, and serve with slices of your favorite fruit. I have to confess, I didn't measure the ginger -- I just grated some in until it looked like there was a lot of it, then put in a little more. It was much more gingery than the sample I had in the store (and much better)! I don't think I used as much honey as it wanted, either... but I didn't exactly measure it.

Considering how little I've actually grilled in my life, I'm very happy with the way everything turned out. This was a great way to get myself into the grilling groove. I can't wait to try it again!

Posted at 7/20/2004 6:12:37 pm by KelliMelli

mulberry uk sale
April 22, 2012   02:03 PM PDT
 
Thank you. I just found this blog and what a great resource! It is a good blog and their posts are effective. This is very nice post! I will bookmark this blog.,704044,http://culinaryepiphanies.blogdrive.com/archive/44.html
brian w
July 21, 2004   10:06 AM PDT
 
Ooh, those fruit skewers look great! I have to do some gotta-impress-the-inlaws grilling in a few weeks and I think I will try those.
 

Leave a Comment:

Name


Homepage (optional)


Comments




Previous Entry Home Next Entry


Google
WWW http://culinaryepiphanies.blogdrive.com