Colorado Springs dads invited to vegetate on Father’s Day | Way of life
On this Father’s Day, why not let dad vegetate?
We’re not talking about lounging on the sofa in front of the TV, although there’s nothing wrong with that. We’re talking about making her a feast of grilled veggies for dinner, followed by some fresh barbie fruit for dessert.
For recipe ideas and tips for getting the job done, we consulted with grill guru Steven Raichlen and cooking school owner David Cook. Both are professionals who enthusiastically tout the joys of grilling vegetables and fruit.
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“We all recognize the health benefits of eating at least part of a plant-based diet,” said Raichlen, author of a new cookbook, “How to Grill Vegetables: The New Bible for Grilling vegetables over high heat ”. “Consider the overwhelming success of the Impossible Burger and Beyond Burger. What better way to show your love for Dad than by helping him eat healthier? And of course, a plant-based diet is better for the planet.
He illustrates the latter point in his cookbook, writing that it takes about 1,800 gallons of water to raise a single pound of beef, compared to 216 gallons of water to grow a pound of soybeans and 108 gallons to grow. a pound of corn.
“Also, there’s just no better way to cook most vegetables than to grill them,” he said in an interview. “The high dry heat of the fire caramelizes natural plant sugars, adding a haunting, unmistakable smoky flavor that you just can’t get inside.”
If a meatless dinner doesn’t seem like a winner, then you can throw a juicy rib eye on the grill and serve it with some awesome vegetable side dishes. But don’t be afraid to try an all-vegetarian meal. Based on the feedback he’s received from a meat-eating part of the country, this might be well received.
“When I was on tour for ‘Brisket Chronicles’ (his 2019 cookbook), I hosted events in very carnivorous places like Kansas City and Texas,” he said. “When I announced that my next book would be ‘How to Grill Veggies,’ I had predictable moans. Then the guys would come to me afterwards and whisper, “You know, I can’t wait to read this book. I want to eat more vegetables and I need to know some cool ways to grill them.
Raichlen is the master of “the interesting” and in this book he offers creations like hot Nashville cauliflower, Brussels sprouts roasted in turmeric oil, cedar-planked eggplant parmigiana, Smoky roasted parsnip with crispy capers, charred cabbage with caraway and mint and smoked beet salad with smoked grape vinaigrette.
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For those looking for help preparing a range of grilled vegetables and fruits, Cook, co-owner of Gather Food Studio and Spice Shop, has some solid ideas and advice.
The right temperature: he says, when cooking it is always better to have at least one burner at a much lower temperature than the others. While the extremely hot temperatures and the grates are fantastic for searing and charring, they can often be too hot for a good, consistent cook. Start your vegetables on the hot side of the grill until nice marks develop, then move them over low heat to finish cooking evenly. It will also prevent burning.
The right humidity: do not throw pulses on the grill. They’ll cook, but they’ll also dry out, which doesn’t leave you with the best flavor or appearance. Marinate them in an oil-based marinade or, for a lighter option, simply brush them with oil. Flavored oils are excellent. The oil also helps develop darker, tastier grill marks on vegetables.
The Right Size: A common mistake is to prepare a bunch of vegetables for a colorful and flavorful mix and toss them all on the grill at once. Remember that the size and density of the vegetable has an impact on the cooking time. Make sure to add the vegetables to the grill in stages so that they all finish at the same time.
The right skewer: Everyone’s favorite skewers, but when you skewer the vegetables, resist the urge to put in several kinds. Place the same vegetables, cut the same size, on the same skewer. Not all vegetables have the same cooking time, so if they are mixed on the same skewer some of them will burn or fall off before the others are done.
The good alternative to meat: When it comes to mimicking plant-based meat, Cook recommends using mushrooms. “Who doesn’t love a good grilled mushroom? ” he asks. “If you’re trying to achieve a steak-like texture, choose a large mushroom. Then marinate and grill it directly on the hot grills. If you are using a medium sized mushroom or button mushroom, skewers are much easier to handle than flipping a bunch of small mushrooms individually over hot flames.
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The Right Way to Think About Grilled Fruit: Cook is a huge fan of grilled fruit, both sweet and savory. “The natural sugars in the fruits will caramelize with the high heat,” he said. “Plus, the grill flavor will give you a new flavor profile experience. I love to sprinkle small bunches of grapes with flavored olive oil, salt and pepper, toast them lightly and serve them on a pepper crusted steak.
“Fruit sauces and salsas are also delicious,” says Cook. “Grilled melons are always a fun base for a salsa for chicken, pork and fish. Roasted stone fruits like peaches and plums make a visually stunning and mouth-watering salsa base for big game. Pineapple and grilled strawberries are a tasty addition to any fruit salad.
contact the editor: 636-0271.
contact the editor: 636-0271.