Hasty-Bake Charcoal Oven

Veggies

Carolina Sandwich Slaw

2 cups chopped cabbage 2 Tablespoons minced onion 2 Tablespoons white vinegar 1 ½ Tablespoons mayonnaise 2 teaspoons sugar ¼ teaspoon salt Generous grinding of black pepper Mix all ingredients together in a bowl and refrigerate, covered, for at least 30 minutes before serving. Vaunted Vinegar Sauce 1 cup white vinegar 1 Tablespoon sugar 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon cayenne or hot red pepper flakes Combine all the ingredients in a bowl and stir until the sugar dissolves.

September 13, 2011

Veggies

Calico Pepper Salad (Smoke & Spice Cookbook)

3 large bell peppers, preferably 1 each of red, yellow and green 1 small onion 1 fresh green chile, preferably New Mexican, Anaheim or poblano (optional) 1 fresh jalapeno or 1 to 2 fresh serranos 3 garlic cloves 1 Tablespoon oil, preferably canola or corn 1 Tablespoon garlic-flavored oil 1 Tablespoon minced fresh cilantro ½ teaspoon ground cumin Dashes of red wine vinegar Salt to taste Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F. Rub the bell peppers, onion, green chile, jalapeno, and garlic...

September 13, 2011

Veggies

Soy-Grilled Green Beans (The Vegetarian Grill Cookbook)

1 pound green beans, trimmed 2 Tablespoons toasted sesame oil 1 Tablespoon soy sauce 1 Tablespoon dry sherry or Chinese rice wine 2 garlic cloves, minced Prepare a medium-hot direct fire in your Hasty-Bake with a lightly oiled vegetable grill rack or grill wok in place. Place the beans in a shallow dish. Add the sesame oil, soy sauce, sherry or rice wine and garlic. Toss to coat. Lift the beans out of the marinade with a pair of tongs. Grill the beans, tossing frequently, until tender and browned, 8 to 10 minutes. Place the beans in a serving dish....

September 13, 2011

Veggies

Herb Butter-Basted Corn-on-the-Cob (The Vegetarian Grill Cookbook)

6 ears corn, unhusked 1 fresh herb sprig (such as basil, cilantro, oregano, thyme, chives, etc.) 1 garlic clove ½ teaspoon salt 1 ½ Tablespoons unsalted butter Prepare a medium-hot direct fire in your Hasty-Bake. Peel back the husks from the corn and remove the silks. Place in water to soak for at least 10 minutes. On a cutting board, or in a mortar, combine the herb, garlic and salt. Mince finely or pulverize. Add the butter to the mortar or combine in a bowl with the herb mixture, and work until you have a smooth paste. Lightly spread on...

September 13, 2011

Veggies

Roasted Red Peppers

Cut each bell pepper in half and remove the core and seeds. Place the pepper over direct heat on your Hasty-Bake and roast, turning occasionally, until completely charred (about 10 minutes). Place the pepper in a paper bag and let it steam for about 10 minutes, until it's cool enough to handle. Peel away the skin and slice the pepper into strips.

September 13, 2011

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Hasty-Bake Charcoal Oven

Veggies

Carolina Sandwich Slaw

Calico Pepper Salad (Smoke & Spice Cookbook)

Soy-Grilled Green Beans (The Vegetarian Grill Cookbook)

Herb Butter-Basted Corn-on-the-Cob (The Vegetarian Grill Cookbook)

Roasted Red Peppers

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YOUR SHOPPING CART IS CURRENTLY EMPTY

Hasty-Bake Charcoal Oven

Veggies

Carolina Sandwich Slaw

Calico Pepper Salad (Smoke & Spice Cookbook)

Soy-Grilled Green Beans (The Vegetarian Grill Cookbook)

Herb Butter-Basted Corn-on-the-Cob (The Vegetarian Grill Cookbook)

Roasted Red Peppers

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Popular Posts

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