One of my favorite things about summer is grilling! Well, to be more specific, eating food that is grilled and hanging out on the patio drinking wine while I watch Sol grill. I’m not going to lie, the grill kind of scares me, but it is skill Sol has mastered and I am happy to allow him to have full control of the barbecue. I know that this might seem like it fits into a typical “gender” role, but I have decided that I am willing to support that in this instance. I’m sure I would be capable of successfully barbecuing if I really put my mind to it, but Sol is just so darn good at it :). I am however, an excellent Sous-chef, help with the prep work and supervise.
Sol has been working late 6 nights per week all summer, and we have been on out of town adventures every weekend since the beginning of June, so it had been over a month since we have made dinner together at our house (at least at a normal dinner hour…). Sunday Sol decided to take advantage of the warm summer night off to break out the grill, which I have missed oh-so-much because of his long work hours. Being the wonderful husband that he is, he let me choose the meal- and he did all the cooking. I requested a few of my favorite things to eat grilled- portabello mushrooms, zucchini (with shredded Parmesan), and fillet minion. He also made roasted mushroom coos coos. It was amazingly delicious, Sol is a great outdoor chef!
- Cut zucchini longways in 3 strips, cut off ends
- spread olive oil, fresh ground pepper and garlic salt on the zucchini
- remove from grill, sprinkle with Parmesan cheese, and cover with foil so cheese will melt
- Cover in teriyaki, my favorite is SoyVay Island Style
- While grilling, brush with the teriyaki sauce
Steak and Coos coos:
- Season to taste and grill until medium rare- there’s not much you have to do to steak as good as that!!
- Coos coos was artistically shaped in a “coos coos cone” (patented by Sol) using a martini glass, he is always conscientious of presentation!
PRESENTING, Brittany’s favorite grilled meal:
The next night Sol got off work early and so we had a late barbecue potluck with Mark and Lindsey. We grilled chicken, red and green bell peppers, and more zucchini (we even turned Lindsey into a zucchini lover! The secret: covering it in Parmesan cheese 🙂 ). I also had been wanting to experiment with a grilled dessert. I cut up some granny smith apples and made little “hobo” packs, with butter and brown sugar. We rolled them around on the grill for a little while until the butter and sugar had made a delicious liquidy mixture and saturated the apples. Then we poured it over vanilla ice cream, and it tasted JUST like apple pie…SO yummy. Not exactly the healthiest snack, but definitely a special and delicious treat. We all decided it would have been better if we skinned the apples though, and threw some cinnamon in the hobo packs, and Sol and I want to try it with peaches too.