7 replies to this topic

[hiker]

do not know how this would turn out if cooked differently ...my grill is equipped with a vegie rack that hangs from the lid so items do not have to be cooked directly on the grill grate. prep - cube 1 lb. organic firm tofu in 1 inch cubes or so slice zucchini in 1/4 inch thick slices from a couple young ones slice one large Portabello mush. in desired thickness....if too thick these will not be done as early as the other items. marinate all in Stubbs Pork Marinade...I buy it at a WINCO grocery, but it seems to be a nationally known brand...if not available, try a Annie's Natural marinade or barbecue sauce...Stubbs product has sweet and spicy all in one and is perfect for this meal, and has no barbecue flavor...just sweet spicy and a little oil...with very little spice heat -------- cook - on kabob skewers placed on upper grill rack hanging from lid at 300 degrees for 15 to 20 minutes for desired outside tofu crunch...much longer would dry out the tofu....lean on less time to ensure moist eating. your taste in marinade makes this meal, so anything you like is good...needs just enough oil to add a bit of crunch to the outside of the tofu

Edited by hiker, 17 June 2007 - 11:16 PM.

[TTHQ Staff]

cook -

on kabob skewers placed on upper grill rack hanging from lid

at 300 degrees for 15 to 20 minutes for desired outside tofu crunch...much longer would dry out the tofu....lean on less time to ensure moist eating.

your taste in marinade makes this meal, so anything you like is good...needs just enough oil to add a bit of crunch to the outside of the tofu

WhAT? No pictures!!??

[hiker]

ok ok, next time. I use this same marinade on red snapper on the grill, and those grill marks make that meal much more photogenic than some white and brown and green stuck on a skewer... will be sure to post a photo of something from today's grilling here later. one fun surprise we are having this summer is a membership share in an organic farm that is couple miles away..they have 40 shares available each year..and for about $12 per week, you drive over to the farm every Monday and pick up 8 different large bags of whatever is harvested that week. Last week included baby parsnips and those were a treat along with the parsnip greens...the baby kale that wintered over was the best I have eaten.

Edited by hiker, 18 June 2007 - 11:41 AM.

[TTHQ Staff]

ok ok, next time.

I use this same marinade on red snapper on the grill, and those grill marks make that meal much more photogenic than some white and brown and green stuck on a skewer... will be sure to post a photo of something from today's grilling here later.

one fun surprise we are having this summer is a membership share in an organic farm that is couple miles away..they have 40 shares available each year..and for about $12 per week, you drive over to the farm every Monday and pick up 8 different large bags of whatever is harvested that week. Last week included baby parsnips and those were a treat along with the parsnip greens...the baby kale that wintered over was the best I have eaten.

Sounds wonderful, although I'm not exactly a big parsnip greens kind of person. Aren't they very bitter, or am I thinking of something else?

(and I'm looking forward to the pics... especially around dinner time.)

[hiker]

am grilling chicken soulvaki on kabobs tonight and will try to take photo for you. recipe calls for 3 TSP of chopped fresh oregano and red wine with oil and garlic...the chicken is now in the marinade that I just prepared, so now a 6-hour wait for grilling time! first try with this one, so will let you know if it works.

Edited by hiker, 19 June 2007 - 12:42 PM.

[mss]

OK guys what happened to the good old days: go into the back yard, grab the chicken by the neck, a quick twist "ring", then let it run around headless till it fell over, hang it on the cloths line to blead out, cut it up with a cliver, roll it in buttermilk & cornmeal, fry in hot melted lard in a castiron skillet ---- eat with boiled long grain rice, and "tators", carrots, string beans, & onions all cooked in the left over grease. Now don't forget the cornbread made with onion and buttermilk. Tha good ol' days, simple and healthy, all natural. [attachment=5684:attachment]

Edited by mss, 21 June 2007 - 07:35 PM.

[hiker]

mss..that sounds good and looks good!

here is one to try if you like fish..I usually go for something more simple, but this is unique -

http://fooddownunder...ipe.cgi?r=86224

[mss]

here is one to try if you like fish..

LOVE fish. I have a 6"deep 18"round cast iron skillet. Fill half full with EVO or your choice of cooking oil. Take fillets of cat fish, roll in buttermilk and yellow cornmeal drop in the low boiling oil, let get only light brown.
Make your "hush puppies" with the same meal and milk, but add finely chopped onion and peppers, roll in small balls and drop in same oil, boiling, when they float take them out. Serve with your cole slaw/potato salad. Any drink good, beer, wine, ice tea, etc. relax with time saved cooking.

Edited by mss, 23 June 2007 - 09:12 AM.