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.
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 with enough canola or corn oil to coat their surfaces lightly.
Transfer the vegetables to your Hasty-Bake. Cook until they are well softened, 20 to 25 minutes for the garlic and 50 to 60 minutes for everything else. Remove each of the vegetables as it is done.
Place the bell peppers, the green chile and the jalapeno in a plastic bag to steam. Chop the garlic and onion finely and transfer them to a bowl. Remove the peppers from the bag and pull the skin off of each. Slice the bell pepper and green chile into thin ribbons and add them to the garlic and onion. Mince the jalapeno and add about half of it to the bowl.
Stir in the garlic-flavored oil, cilantro, cumin and a bit of vinegar and salt to taste. Add more jalapeno or the other seasonings as desired. Serve warm or chilled.
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. Pour over any remaining marinade. Serve hot.
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 the corn. Bring the husks back over the cobs.
Grill the corn, turning frequently, until the husks are dry and the kernels are beginning to brown, 15 to 20 minutes. Serve hot off the grill.
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.
Get 16 ounces of white stuffing size mushrooms.
Wash them. Brush them with soy sauce. Gill on one side for five minutes. Grill on the other side for five minutes. Take them off the grill. Let cool for one minute. Enjoy!
They taste great!
Sweet Corn on the Cob with the Husk still on it. Fresh asparagus.
Corn - Place over the indirect heat turning every 15 minutes for about an hour. Peal away the husk. Salt, butter, and eat.
Asparagus - Brush with olive oil, salt, and pepper. Place on the grill, turn often until it is tender. Make sure this is fresh asparagus, not frozen.
Japaleno Peppers, Cream Cheese, Raw Shrimp, Thick Cut Bacon
Cut the top and bottom off the peppers, make a slit from top to bottom and clean out the seeds and the white membrane. With a knife, place a medium amout of cream cheese in each pepper. After the cheese, place one raw shrimp inside each pepper, wrap with an entire slice of bacon and pin with a toothpick. Place these wrapped peppers over indirect heat or on the warming tray for 2 - 2.5 hours, until the bacon is crispy and the peppers have reduced by half.
Depending on the peppers and how well you remove the seeds and membranes they can be quite mild or halve a little bite. These have become a real favorite with our guests, even those who do not like peppers.
* 3 tablespoons fat-free mayonnaise * 2 teaspoons fresh lime juice * 2 tablespoons finely grated Parmesan cheese * 1/2 teaspoon chili powder * 1/4 teaspoon ground red pepper * 1/4 teaspoon ground cumin * 1/8 teaspoon salt * 4 ears shucked corn * Cooking spray
Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.
Elotes are a real treat served fresh on the street in Mexican villages.
3 - romain Tomato's, 1 - head of Garlic, 1 - Yellow Onion, 1 - Japaleno, Olive Oil, Salt, Cumin
Cover vegetables with olive oil and grill til skins are black or falling off. Take inside and skin Tomato's and put in Food Processor. Peel Garlic and Onion and put in Food Processor. Skin japaleno, taking out the seeds and put in food Processor. Process and salt and put in Cumin to taste.
Japaleno- it is better to buy the largest one you can find as it is not as hot, depending on your level of heat, start with a half and you can always add more pepper.