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Stuffed Acorn Squash

Ingredients 4 acorn squash Stuffing 1 parsnip, peeled and cut into 1/2″ cubes 1 carrot, peeled and cut into 1/2″ cubes 1 sweet potato, peeled and cut into 1/2″ cubes 1 cob of corn, kernels removed 1 clove garlic, minced 1/2 onion, diced 1 tsp olive oil 1 tbsp apple cider 2 tbsp pumpkin seeds …

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Smoked and Braised Red Cabbage

We decided to experiment with the cabbage because we already had the smoker fired up for ribs. So we placed the cabbages on the upper rack to see if they would absorb the smoky flavour of the whisky chips…and they did! This takes a full day of cooking, but needs very little attention. It made …

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Smoked Corn on the Cob

Ingredients Fresh ears of Corn 1 handful of wood chips (we suggest hickory) Directions Remove dark green husks and the plume of silk on the end of the cob. Soak the corn for 30 minutes in a large pot of water. Prepare the Keg for direct grilling at 250°F and add wood chips. Open a …

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Grilled Acorn Squash

Ingredients 1 acorn squash, halved and seeds removed 2 tablespoons butter 1/2 cup maple syrup 1/2 teaspoon nutmeg Pinch salt Directions Prepare the Keg for direct grilling at 225°F. Combine the butter and maple syrup in a small bowl and microwave 45 seconds. Stir until butter melted, microwaving again if necessary. Add the nutmeg and …

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Eggplant Parmesan

Eggplant is very versatile and especially suited to grilling as it absorbs considerably less oil than when frying it on the stovetop. The earthy, smoky flavour adds depth to many dishes. Ingredients 8 slices grilled eggplant 2 cups tomato sauce (see recipe below) 1 3/4 cup grated mozzarella cheese 1/4 cup parmesan cheese, grated salt …

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Eggplant is very versatile and especially suited to grilling as it absorbs considerably less oil than when frying it on the stovetop. The earthy, smoky flavour adds depth to many dishes.

Ingredients

  • 8 slices grilled eggplant
  • 2 cups tomato sauce (see recipe below)
  • 1 3/4 cup grated mozzarella cheese
  • 1/4 cup parmesan cheese, grated
  • salt and pepper

Grilled Eggplant
  • 4 large eggplants
  • 2 teaspoons coarse sea salt
  • 1/4 cup extra virgin olive oil

Tomato Sauce
  • 1 teaspoon extra virgin olive oil
  • 3 large garlic cloves, diced
  • 1 medium onion, finely diced
  • 3 cups canned Marzano tomatoes
  • 1 teaspoon oregano
  • 1/2 teaspoon chili pepper flakes
  • salt and pepper

Directions

  1. Slice eggplants lengthwise, into 1/2 in. thick slices. Sprinkle sliced eggplant with salt and let drain for 20 minutes on paper towels to remove any bitterness. Wipe off any excess salt and liquid and brush liberally with olive oil. Sprinkle with freshly ground black pepper. Meanwhile, preheat barbecue on MEDIUM for 5 minutes. Grill for a total of 10–12 minutes, turning every 3 minutes to create Perfect Grill Marks.
  2. Spread 1/2 cup tomato sauce on the bottom of a 9 x 9 in. square baking dish. Arrange 4 slices of eggplant evenly in pan and top with half of the grated mozzarella cheese and 1 cup of tomato sauce. Repeat with a second layer of eggplant and remaining tomato sauce. Finally, sprinkle on remaining mozzarella cheese and parmesan cheese. Press down. Place uncovered in 400°F oven and bake for 45 minutes, or if using a flameproof dish, place in preheated MEDIUM barbecue over indirect heat and cook for 30–45 minutes, until top is bubbly and golden brown.
  3. Tomato Sauce: Heat the olive oil in a large saute pan and gently saute garlic and onion for 3 minutes, until starting to soften. Add remaining ingredients and simmer slowly for 1 hour. Adjust seasoning if necessary.
  4. Serves 4 as a main dish with salad, or 8 as a side dish.

Recipe from Gathering Around The Grill Blog