I can’t claim to have any authentic Asian cuisine at my house, but I do like cabbage and scallions. Here is a quick salad featuring both.
Peel and dice six large carrots and put them in a bowl. Add a rinsed and shredded red cabbage, six diced scallions, one large head of watercress greens (cut into one-inch lengths), and a bunch of cilantro (cut even smaller).
Mix the dressing: one jar of Delouis mayo (imported from France, available on Amazon; expensive, but totally worth it, and SOY-FREE!!), one tablespoon of lime juice, one tablespoon of superfine sugar(you might have it around for making drinks), a shake of dried garlic, a shake of salt, a big shake of cayenne pepper, and a bit of olive oil to make it more runny. Use a whisk until it’s at the proper consistency, and serve it on the side of your awesome salad.
Here we are on the eve of Mothers’ Day, and appropriately, my husband did the majority of the work for tonight’s dinner 🙂
I have to thank Griffin’s Grub for the inspiration for tonight’s meal. He recently had a post about grilling fish on the Big Green Egg, and he recommended a stamped grilling tray. I promptly ordered this one for my husband’s early May birthday, and we tried it out tonight.
First, we put a Salt Rox tile (a birthday gift from one of my closest friends) on the grill, turned it on, and let it get to 700 degrees. Then we spread some olive oil on it and put four burgers on top. Roughly 25 minutes later, the burgers were done, and mmmmm! so delicious.
We also tossed some cut-up carrots and broccoli with olive oil and salt, placed them on the Weber grilling tray, and put the tray on the grill for about 15 minutes. I have never enjoyed vegetables so much. Unbelievable.
Now that we know how easy it is to use the grilling tray and the Salt Rox tile, we’ll be using them for fish, chicken, and all sorts of delights for the rest of the spring and summer. And maybe fall. And maybe winter, too 😉