Potatoes and rosemary – a marriage made in food heaven, for sure! And although I love making the classic dish in the oven all year long, come summer I turn to the grill. One twist, though: here, the potatoes are marinated with the rosemary and garlic for 30 minutes before they’re grilled. And once they’re done, they’re returned to the marinade and tossed in it while hot – in essence, getting a double flavor-boost.
Many cooks will go to great lengths to please their loved ones, and I certainly do the same for my husband Marc. After all, one of the greatest rewards is for people to relish the food you serve them.
Whenever we think of Asian ingredients like bok choy, we tend to think of Asian recipes. But I was actually interested in something quite different.
I had two goals in mind – to create a completely original main course with bok choy, and to see what would happen if I grilled this lovely green veggie. That’s how this main course came to be.
Red peppers, zucchinis, balsamic-glazed tofu, shiitake mushrooms and baby bok choy are grilled before being assembled in cheerful napoléons.
The succulent morsels are then drizzled with a spicy scallion vinaigrette, adding a dose of heat as well as zingy, green scallion flavors.
A hearty and protein-filled main course, these grilled vegetable napoléons pack a lot of flavor in every bite – smoky, deep, spicy, robust, crunchy, it’s a carnival for the taste buds!
Who can resist the taste of grilled foods? Smoky aromas make your mouth water, and robust flavors satisfy the most ravenous hunger.
When I was a child, I was the marinade specialist in the family. Every weekend, my father would busy himself in the garden, cooking lobsters in giant pots on an open wood fire. I, on the other hand, would be in the kitchen whipping up marinades and preparing brochettes for the family feast.
Today I still love creating marinades. They can transform even the blandest of ingredients into mouthfuls loaded with powerful flavors.
Smoky… Here’s another powerful flavor that’s inherent to grilled foods – and addictive, too.
That’s how pimentón found its way into today’s marinade. A smoked Spanish paprika that comes in three varieties – dulce (sweet), agridulce (bittersweet and a little spicy) and picante (spicy) – pimentón is the spice most associated with Spanish national dishes like chorizo and paella.
Sweet, sweet corn… Just picked… Extraordinarily delicious.
There’s nothing like the simple pleasure of sinking your teeth into a corn on the cob – amply worth the minor nuisance of getting those little fibers wedged between your teeth.
As delicious as traditional boiled corn on the cob is, when grilled it’s even more of a treat.
There are many ways people like to grill corn on the cob. Some shuck them and place the ears directly on the grill. Some peel back the husks, lather the kernels with butter and seasonings, then pull the husks back over the kernels and grill the ears. Others soak the unshucked ears in buckets of water before placing them on the grill. And I’m sure there are many more ways of grilling corn.
For me, the most special thing about fresh, sweet corn is how juicy and tender the kernels are. Preserving that succulent essence is as important to me as the intense flavor you get from the grill.