Well, it is always good enough weather for a BBQ here in San Diego, but now that we have turned the corner into summer we felt like we should mark the occasion with a good grilling.In the apartment we have recently moved to we have the great benefit of being able to set the grill up permanantly just outside our frount door (along with the tomato and herb plants). Its a really great addition that we didn't have in the previous place we lived.
So last night, nothing too interesting went on the grill. A couple of burgers, soem asparagus, then seperate skewers of peppers, onions and mushrooms. (We find it much better to have individual skewers of each vegetable so they can be cooked the exact amount of time that they require.) We added to the grilled items with a great tomato salad (complete with our own fresh basil, thai basil and oregano), and some of our quick and easy aioli.
For the aioli:
1 cup of mayonnaise
4 cloves of garlic chooped small
an assortment of fresh herbs- (lots of chives, some basil, some parsley)
Scattered saffron threads
Mix up the mayo with the garlic and herbs, then sprinkle with saffron, leave for a few mins and then dip to your hearts content!
A fairly tame grill to start off with, but soon we will be out with the haloumi, the black bean skewers, and the marinated tumeric chicken thighs!
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