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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
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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
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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
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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
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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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