This recipe is so simple, there oughta be a law. These yams are totally the best and disappear so quickly that the hardest part is making enough. For 20 people I recommend 3 large garnet yams.
Ingredients
Garnet yams
Olive oil
Directions
Slice the yams about ¼ inch thick. It is not necessary to scrape the skin off first, but do so if you wish. Any yams in the yam family will work for this recipe, but the garnet yams are my favorite. Put the yam slices into a large bowl and coat them generously with olive oil, turning until all pieces are completely covered. That’s it! Just put them on the grill.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the yams. Be sure to spread the yams out so that they are only one layer thick and all yams get the best exposure to the heat of the grill. We usually cover the grill with aluminum foil and poke holes in it to do the yams. Grill them until they are soft yet still firm.
Eat well, be well, live deliciously!
Saturday, May 28, 2011
Grilled Marinated Jumbo Portobello Mushrooms
This recipe works best if you use large (jumbo-sized) Portobello mushrooms. After you grill the marinated mushrooms, you can slice them up to serve. Note that this recipe works best if you marinate the mushrooms overnight.
Ingredients
3 jumbo Portobello mushrooms
sesame oil or chili sesame oil
soy or tamari sauce (use wheat-free for a gluten-free meal)
onion powder
crushed garlic (or garlic powder)
Directions
Remove the stems from the mushrooms and place them with the underside facing up. Take the first mushroom and place it in a round bowl or storage dish. I usually stack the mushrooms in a plastic tub that has a lid and can be closed for storage in the refrigerator overnight. You don’t have to marinate these overnight. But they should sit with the marinade in them (as described below) for at least four hours before grilling.
Sprinkle the first mushroom with the sesame oil or chili sesame oil (depending upon whether or not you like spicy food). The oil should soak down into the mushroom. Remember that the mushroom is placed bottom-side-up so that the marinade will seep down into it. Next sprinkle the soy sauce or tamari sauce into the mushroom, and finally sprinkle the onion powder and garlic powder into it. If you use real crushed garlic, you probably want to use about one medium clove.
Stack the next mushroom on top of the first one and repeat the procedure. Then stack the third mushroom on top and again repeat. Preferably allow the mushrooms to sit overnight in the refrigerator. When it is time to cook the mushrooms, put them whole on the grill. After they are cooked (tender and juicy), then you can slice them up to serve. If you have an avid Portobello fan in the crowd, perhaps they will want to eat an entire mushroom like a burger on a bun.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the mushrooms.
Eat well, be well, live deliciously!
Ingredients
3 jumbo Portobello mushrooms
sesame oil or chili sesame oil
soy or tamari sauce (use wheat-free for a gluten-free meal)
onion powder
crushed garlic (or garlic powder)
Directions
Remove the stems from the mushrooms and place them with the underside facing up. Take the first mushroom and place it in a round bowl or storage dish. I usually stack the mushrooms in a plastic tub that has a lid and can be closed for storage in the refrigerator overnight. You don’t have to marinate these overnight. But they should sit with the marinade in them (as described below) for at least four hours before grilling.
Sprinkle the first mushroom with the sesame oil or chili sesame oil (depending upon whether or not you like spicy food). The oil should soak down into the mushroom. Remember that the mushroom is placed bottom-side-up so that the marinade will seep down into it. Next sprinkle the soy sauce or tamari sauce into the mushroom, and finally sprinkle the onion powder and garlic powder into it. If you use real crushed garlic, you probably want to use about one medium clove.
Stack the next mushroom on top of the first one and repeat the procedure. Then stack the third mushroom on top and again repeat. Preferably allow the mushrooms to sit overnight in the refrigerator. When it is time to cook the mushrooms, put them whole on the grill. After they are cooked (tender and juicy), then you can slice them up to serve. If you have an avid Portobello fan in the crowd, perhaps they will want to eat an entire mushroom like a burger on a bun.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the mushrooms.
Eat well, be well, live deliciously!
Grilled Marinated Tofu
I started out marinating and grilling tofu whenever we barbecued for company so that I’d have something to eat. It didn’t take me long to realize that I had to make a lot more than I wanted because this delicious treat would disappear in a flash. (Children tend to love it.) It’s so simple. I recommend that you marinate the tofu overnight before grilling it.
Ingredients
24 oz. nigari or firm tofu
4 tbsp. olive oil
2 tbsp. sesame oil
3 tbsp. soy or tamari sauce (use wheat-free for a gluten-free meal)
2 tbsp. rice wine vinegar
1 tbsp. ground ginger (or more to taste)
1 tsp. onion powder (or more to taste) and/or ¼ c. finely chopped onions
1 tsp. garlic powder (or more to taste) and/or 1crushed garlic clove
Water to cover the tofu (see below)
Directions
Slice the tofu into pieces approximately ¼ inch thick and at least 2 inches square. Pieces can be larger, but should definitely not be thicker than ½ inch. You want them to be easy to turn on the grill without falling apart but thin enough to cook all the way through fairly quickly. Combine all the marinade ingredients in a square dish. Place the tofu into the dish. Add enough water to just cover all the tofu. Lift the tofu pieces to be sure that the marinade coats all of them on all surfaces.
Allow the tofu to sit in the marinade overnight. Turn the tofu a few times so that all surfaces are exposed to plenty of marinade. This recipe also works if you only marinate the tofu for a few hours, but it’s better if it sits in the marinade overnight.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the tofu. Grill the tofu, turning every so often, until the outside is browned and a bit hard or crispy.
If you like spicy food, try using a chili sesame oil instead of the plain sesame oil.
Eat well, be well, live deliciously!
Ingredients
24 oz. nigari or firm tofu
4 tbsp. olive oil
2 tbsp. sesame oil
3 tbsp. soy or tamari sauce (use wheat-free for a gluten-free meal)
2 tbsp. rice wine vinegar
1 tbsp. ground ginger (or more to taste)
1 tsp. onion powder (or more to taste) and/or ¼ c. finely chopped onions
1 tsp. garlic powder (or more to taste) and/or 1crushed garlic clove
Water to cover the tofu (see below)
Directions
Slice the tofu into pieces approximately ¼ inch thick and at least 2 inches square. Pieces can be larger, but should definitely not be thicker than ½ inch. You want them to be easy to turn on the grill without falling apart but thin enough to cook all the way through fairly quickly. Combine all the marinade ingredients in a square dish. Place the tofu into the dish. Add enough water to just cover all the tofu. Lift the tofu pieces to be sure that the marinade coats all of them on all surfaces.
Allow the tofu to sit in the marinade overnight. Turn the tofu a few times so that all surfaces are exposed to plenty of marinade. This recipe also works if you only marinate the tofu for a few hours, but it’s better if it sits in the marinade overnight.
Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the tofu. Grill the tofu, turning every so often, until the outside is browned and a bit hard or crispy.
If you like spicy food, try using a chili sesame oil instead of the plain sesame oil.
Eat well, be well, live deliciously!
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