Tuesday, June 26, 2012

Side Dish Tuesday

Yesterday I may have been drowning in the torrential storms, but today the sun is shining, birds singing the signs of a glorious day. Why not after all we did get re-watch Chin and Malia tie the knot again, what a lovely ceremony. It truly was a spectacle to behold, everyone looked amazing.  Weddings have a way of bringing that out in us, don't they?  So what can I re-boot today that can continue the feeling?  How about we keep the grilling feeling going form yesterday with the recipe that originally was posted on April 10, 2012.  I think you should enjoy this just as much. 

Since we have Danny cooking, might as well have him finish up a side dish to complete out yesterday's amazing kabobs.  We didn't find out if "Cook em Danno" is easier on our Jersey transplant than the other infamous line.  I have to admit, I really do like that line though.  

Danno is proving his indispensable skills not only as a partner but as a culinary guru Du jour.  Always showing the big guy he may not be a Seal, but he got moves and game that the Kahuna needs to watch out for. So how about we let Danny show us what he has cooking today. 

Grilled Eggplant, and Zucchini with Balsamic Glaze

2 medium eggplants, trimmed and sliced diagonally (about 3/4 inch thick)
2 small zucchinis, trimmed and sliced lengthwise
About 1/3 cup olive oil 
fresh ground pepper
Balsamic glaze (recipe to follow)

  1.  Prepare a grill for medium-high heat 
  2. Place vegetables on a platter. Brush one side with olive oil and sprinkle with salt and pepper. 
  3. Brush grill with vegetable oil. Lay vegetables on grill, oiled side down. Close lid of gas grill and cook until grill marks form, about 5 minutes.
  4. Brush dry side of vegetables with olive oil and sprinkle with salt and pepper. Turn over, close lid of gas grill, and cook until tender, 3 to 5 minutes. Serve vegetables hot or at room temperature.
(For a little something special, add a sliced beefsteak tomato and some fresh mozzarella, that is what was placed above)

Balsamic Glaze

1 pint balsamic vinegar (does not have to be an expensive vinegar)
2 tbsp honey

  1. Pour the balsamic vinegar into a heavy bottomed saucepan and place over moderate heat. Stir in the honey, and bring to a low boil. Adjust the heat to maintain a steady simmer and allow the vinegar to reduce slowly. After a half hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and at this point you will need to watch it closely. 
  2. To make glaze, continue to cook the sauce so it is 1/3 of its original volume approximately 2/3 cup. The consistency will be that of molasses, let cool put in a squeeze bottle.
**Of note there are varieties of balsamic glaze you may buy in specialty stores depending on where you live.  But, if you can boil water you can make this, I promise**

Oh but the grilling and a side dish has to stop at vegetables.  Heck no, Danny had some tropical fruit and has a second dish just like that, and feel free to drizzle with the Balsamic glaze or some honey.  Sweet island fruit is the perfect match for zesty jerk spices, and the grill caramelizes their natural sugars.

Grilled Tropical Fruit

mangoes cut into wedges or thick pieces or slices
pineapple cut into wedges or thick pieces or slices
papaya cut into wedges or thick pieces or slices

  1.  Slice plantains in half lengthwise  and slice , then cut mangoes, pineapple,  papaya into wedges or thick pieces. Brush with oil, then place flesh-side down on the hot grates and cook until marked and tender, 3 to 5 minutes per side.  
If you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.

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