Sunday, August 07, 2011

Grill-out?

What do you guys call a lazy afternoon satiated with grilled food, beer, mojitos and sangria? As a California native, I'm most used to the term Barbecue.  However, my friend Nadya, from Massachusetts, says cook-out.  In the meantime, we had invented our own event, termed a grill-luck, when we ask guests to bring various food items to grill, often around a theme, like grilled pizzas or grilled tacos.  But yesterday was an impromptu fest which I spontaneously called a grill-out.   

Since barbecues make me think of cloyingly sweet baked beens, macaroni salad with too much mayo, and blank hamburgers, I think Grill-out has the opportunity to conjure up fresh garden fare, grilled specialties and summer drinks!  The other weekend, we enjoyed grilled squash and potatoes.  I seasoned it with a spice mix inspired from a recent Gourmet.  I have used this mix on everything to give it a fragrant but smokey flavor;  flatbread, veggies, rib-eye steaks, couscous..... and I suspect that I will be use up the whole bottle!  This unusual combination elevates your dish to grill-out specialty!

Tabil Spice Blend

  • 3 TBS coriander seeds
  • 1 1/2 TBS cumin seeds 
  • 1 TBS caraway seeds
  • 1 TBS black peppercorn
  • 1 TBS paprika
  • 1 TBS salt
1. Mix in grinder.
2. Use it on whatever sounds grill-out worthy.
3. Enjoy dish with a mojito or some sangria.


Posted by M.E. at 4:30 PM

1 comments:

cesine said...

Barbecues in Montreal contain no mayo sopped macaroni ;)

9:47 AM

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