Posts Tagged ‘girls on the grill’

yhst-73011301488282_2053_5859150I’m the minority in my neighborhood. The only girl out at the grill on any given night. The back of that mug is absolutely correct- it says ‘Saucy, smokin’ and HOT!’

And let me tell you, those boys ain’t got nothing on me.

Why is grilling such a guy thing? You go to any festive outdoor event in the summertime and there’s a guy at the grill, and the other guys there are gathered around like an envious pack, watching the grill, assessing the technique, gazing covetously at the grill itself, or the toys the cook waves about. They clutch their beers and shuffle their feet. It’s some odd ritual that I can’t possibly figure out. And where are the women?

I was never in the kitchen, or clustered around the food table, crowing like a group of hens with the other women- I was out at the grill, pushing my way front and center, taking in the scents and sights. I knew from a very early age that being at the grill was where it’s at, among the smoke and flames, the one everyone turned to because they were hungry and you held the key to filling that void. It’s about fire. And from the dawn of time, fire has been a guys thing.


Well not in this house it isn’t!

I do the majority of the cooking in our house and so naturally it falls to me to grill as well, although I know plenty of partnerships where, despite the female influence at the stove, the guy automatically gets grilling rights. Hhhmmmpff.  Step away from the flames and hand me my tongs. Please. Like I said, the guys ain’t got nothin’ on me.

Although meat does make a slight comeback in our house during the warm months, as it takes on a flavor unlike any other when cooked over a flame, I’m just as happy with a huge plate of grilled vegetables and have made many other items on a grill too, my favorites being Pizza and Quesadillas. I even built a wood-burning pizza oven inside my patio Chimnea. More on that later.

Quesadillas have been a stand-by for a grilled meal, a simple and quick way to cook up a smoky treat. Once the filling is ready, they take but a snappy 5 minutes on a hot grill to be perfect.

So I marinated some chicken in lime juice and Penzeys Taco Seasoning-
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Made a bowl of my famous Guacamole-
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Stirred together some mustard oil for brushing on the vegetables-
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And prepped an array of goodies….baby vidalia onions, red peppers and zucchini-

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I love the flavor of grilled vegetables. Our gas grill is going on 7 years old and really needs to be replaced, but it is advantageous for this method because it has a superb hot spot that is just perfect for fire-grilling.

Mmmmm…..yummy charred goodness!
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The chicken looked spectacular. It almost seemed a shame to chop it all up.
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And wow, did it smell fabulous!

After prepping the vegetables and chicken, I left the grill on to get it smoking hot while I took everything inside and assembled the quesadillas.
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I use one tortilla per quesadilla as it makes it easier to rotate and turn on the grill. I’ve tried using two, with the filling between them, but inevitably when you go to flip them over, some of the filling is lost to the flames. Using one tortilla folded over eliminates that headache, and lost goodies AND cleaning out the charred bits from inside the grill!

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3 ripe avocados, diced
zest of half a lime
juice from half a lime
1 T. kosher salt
2 t. Penzeys Adobo seasoning (or 1/2 t. each cumin, chili powder, onion powder, garlic powder and black pepper)
1 medium tomato, diced

Combine all ingredients and stir to mix. Allow to sit at room temperature for flavors to develop. {{I don’t use fresh garlic or raw onion in my guac- I think it’s a bit too overpowering, but to each their own}}

Mustard Oil for grilling

3 T. spicy brown mustard
1/2 c. olive oil

Whisk to combine and allow to sit for about an hour. It will not make an emulsion, but the mustard will flavor the oil and it’s terrific on grilled vegetables.

Making the Quesadillas is pretty subjective; use veggies suitable for you or your family. Shrimp or beef is a great substitute for chicken, or make up a whole lot of toppings and have a Build-Your-Own deal. I use the 10″ flour tortillas, folding one over the filling. The larger wrap-style tortillas work beautifully for quesadillas too, being quite substantial. The grill grates do not need oiling for tortillas- they won’t stick. Serve with sour cream, salsa and guacamole on the side.


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