jetsaredim's Profile

We're always looking for good sides to go with BBQ.

This weekend we had one meal with grilled veggies and another with grilled fries. I don't go to the lengths that were previously mentioned with exotic oils (no offense). For us simple folk, some zucchini, eggplant and portobello mushrooms just marinated in some salad dressing for even as short as 30 min to an hour work great. The key is just not cutting them too thin so as to have them totally disintegrate on the grill. I did something like 1/3" width matchsticks for the zucchini and 1/3" rounds of eggplant. Three zucchini and a large eggplant were just enough for 6 adults.

The other meal we had this weekend involved grilled fries. Not sure where I saw the recipe for that, but basically just cut some Russets into about 8-way wedges lengthwise, oil and s&p and throw them on a hot grill. I added the additional step of blanching them first to take out some of the raw potato flavor and slightly cook them before grilling so as not to dry them out too much on the high heat of the grill, but either way should be fine.

I think with either side I spent a total of $15 and $6 respectively, considering I already had oil and a bottle of salad dressing on hand.

I always thought those were dehydrated peas that had the coating applied after they'd already been "cooked".

Why are all my website ideas already taken without me knowing it. I have been percolating on a recipe sharing website for probably the last 3 years but couldn't come up with a compelling data model. Oh well, time to sign-up for an account.

My method is slightly different, though I like a firmer GC.

I lightly butter one side of each piece of bread. Put the pan on medium and then toast the bread with the buttered side up to melt. This has the affect of warming the interior of the sandwich so as to melt the cheese faster. Once the butter has melted, I turn one slice over and apply cheese. It usually melts rather quickly since the cheese is in direct contact with the toasted (and un-buttered) side of the bread. The need for the covered cooking method at the end of the posted recipe is dissolved due to this and tends to make a faster sandwich.

Also, this may have to do with the fact that I use say cheese for my kids (since they have allergies) and that substance usually takes a bit more effort to melt.