Recently, we talked to J.M. Hirsch, food editor for the Associated Press and author of Beating The Lunchbox Blues, about his wacky grilling habit. He was kind enough to send us a couple of his recipes and told us a few more on air. Here at Word of Mouth we have definitely been inspired by J.M.'s creativity and even though the 4th of July just passed, we are headed back out to our grills this weekend for some inventive endeavors of our own and we've made this list of J.M.'s most interesting grilling ideas to share with you. From the sweet to the savory, they are certifiably wacky and delicious.
You can listen to the full interview with J.M. Hirsch here.
Grilled Cauliflower Steaks with Poached Eggs and Truffle Oil
Large head cauliflower
Salt and ground black pepper
½ teaspoon of garlic powder
1 tablespoon vinegar
Truffle oil or truffle flavored olive oil
1. Heat a grill to medium. Bring a large saucepan of water to a low simmer.
2. Trim away the leaves and stem at the base of the cauliflower. Stand it upright on its base. Trim 1/2 inch on either side of the head. Then slice in half. Sprinkle each with olive oil, salt, pepper, garlic powder, lemon juice.
3. Set the “steaks” on the grill, cover and cook for 8 minutes. Flip; grill for another 8 minutes. Remove and keep warm.
4. Meanwhile, add the vinegar to the simmering water. Crack 1 egg into a small glass, then slowly pour it into the water Cook for 4 minutes; use a slotted spoon to lift egg onto the cauliflower steaks. Repeat.
8. Season with salt and pepper, then drizzle with truffle oil. Serve immediately.
2 slices of prosciutto
- Peel whole banana
- Wrap it in prosciutto
- Throw on grill until prosciutto is nice and crisp
- Dunk, until completely covered, in chocolate sauce.
Grilled Fruit Sangria
Your favorite sangria (amount depends on, well, your evening)
- Slice up peaches
- Place strawberries and raspberries on wooden skewers
- Throw on grill
- Grill for just long enough to give them a slight sear
- Allow to cool
- Throw into whatever sangria you have prepared and prefer
Grilled Bread Boat
- Slice baguette in half
- Hollow out baguette so that the soft bit is completely removed
- Drizzle olive oil onto inside
- Chop up sundried tomatoes
- Mush tomatoes, parmesan and sausage together
- Jam into baguette
- Wrap in tin foil and throw onto grill
- Slice into slabs and serve!
Bread of your choice
- Slice halloumi cheese into slabs
- Either throw onto grill or sear in a pan
- Slice tomatoes as cheese is grilling
- Take cheese off when it is soft but not yet melted (halloumi has a high melting temperature and will grill nicely)
- Place grilled halloumi, tomatoes and oregano into bread for a delicious sandwich
Battered and grilled whole cauliflower
1 large head cauliflower
1/2 cup almond flour
1 tablespoon whole-grain Dijon mustard
1 tablespoon water
1/2 tablespoon lemon juice
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Splash hot sauce
- Heat grill, on a gas grill turn off the burners on one half of the grill
- Coat a large sheet of foil with cooking spray
- Trim away any leaves and protruding stems from the cauliflower – be careful not to cut into the head!
- In a bowl, wisk together the almond flower, egg, mustard, water, lemon, smoked paprika, salt , pepper and hot sauce.
- Overturn cauliflower into bowl, turning it to ensure that it is completely coated
- Set head of cauliflower right side up on prepared foil and spoon any remaining almond flower over the head, making sure it is evenly coated
- Set cauliflower on the foil on the cooler side of the grill
- Cover grill and cook for one hour or until lightly browned outside
- Let cool and slice into wedges like a pie