Today at Grillocracy, we are delighted to introduce special guest bloggers Judith Fertig and Karen Adler. Author of countless BBQ and grilling cookbooks including two of our favorites -- Patio Pizzeria (Running Press, 2014) and The Gardener & The Grill (Running Press, 2012) -- Judith and Karen certainly know their way around the grill!
As BBQ Queens, we wish we had more minions to order around. But we don't, so we try to make the most of our time at the grill. That means grilling several things while you have the fire going--like the main dish AND a side dish. We recommend putting the veggies on first, then the burger or steak or chicken. Take the veggies out to the grill on a baking sheet; when they're done, you can put them right back on the same baking sheet. For the meat, we recommend a doubled baking sheets, one on top of the other. Put the raw meat on top, then put the grilled meat on the clean bottom baking sheet.
Vegetables taste so good on the grill, you'll want to expand your farmer's market or garden-to-grill horizons. There's a way to grill almost any fruit or vegetable, including one of our favorite recipes from "The Gardener & The Grill" -- rainbow carrots with cilantro chile drizzle!
Carrots make great container garden plants or fern-like borders in the garden. And they grow in different shapes (round, thin and long, or cylindrical) and colors (pale yellow, orange, dark pink, and purple). For grilling, we like the Rainbow Hybrid (lots of different colors) or the traditional Nantes cylindrical orange carrot. Just pick the carrots when they’re about 1 1/2 to 2 inches in diameter, scrub off the garden soil, and trim back the tops a bit. Then, brush them with olive oil and grill. The Cilantro Chile Drizzle highlights the sweet flavor of this garden favorite.
RAINBOW CARROTS WITH CILANTRO CHILE DRIZZLE
Recipe as found in "The Gardener & The Grill" by Judith Fertig and Karen Adler (Running Press, 2012). Photo credit: Steve Legato
(Serves 4)
Cilantro Chile Drizzle
1 cup coarsely chopped fresh cilantro leaves and tender stems
1 can chipotle chile in adobo sauce
1 large garlic clove
1/3 cup seasoned rice wine vinegar
1/3 cup fresh lime juice
2 tablespoons honey
2/3 cup canola oil
Fine kosher or sea salt to taste
Carrots
2 bunches baby carrots (about 16), trimmed, with 2 inches of the green tops
1 tablespoon olive oil
Fine kosher or sea salt to taste
2 tablespoons chopped fresh cilantro to garnish
For the Cilantro Chile Drizzle, combine the cilantro, chile, garlic, rice wine vinegar, lime juice, honey, and oil in a food processor and process until emulsified. Season with salt to taste. Transfer to a jar with a lid. The drizzle will keep, covered, in the refrigerator for up to 1 week.
Prepare a hot fire on the indirect side of your grill.
Place the carrots in a 9 x 13-inch disposable aluminum pan, drizzle with olive oil, and salt to taste.
Place the carrots on the indirect (or no-heat) side of the grill and close the lid. Grill carrots for 15 to 20 minutes or until the carrots are crisp-tender when pierced with a knife in the thickest part.
To serve, drizzle the carrots with the Cilantro Chile Drizzle and sprinkle with chopped cilantro.