I wanted to share a chile cookin' for those of you who grill. I've been
trying to improve a way of cooking veggie kebabs (heavy on the chiles)
on the grill. This one seemed to work well (my kids even liked it, but
they gave me the hot chiles).
Get an empty squeeze trigger spray bottle (one used only for cooking,
preferably not chasing off bugs, --ya' never know around my house).
Fill with equal amounts lemon juice, Worcestershire, Smoke sauce,
water. Shake well.
Skewer chunks of Jals, habs, red bells, mushrooms, 'maters, onions,
squash, zucchini, orange and any other thing you like. Douse with the
spray mix, then sprinkle with season salt and chile powder while still
wet. On an oiled grill, grill hot 5 minutes, turn over, grill 5 more
minutes, then baste with:
1 stick melted real butter (not margarine), 1/4 tsp black pepper, 1/2
tsp garlic powder, 3 Tbs Parmesan cheese, 1/2 Tbs season salt. (You have to stir this stuff
as you baste it because it separates.) After basting, grill 5 more
minutes or until the veggies are cooked to your preference.
I'm looking forward to trying this with home-grown stuff like Japanese
climbing okra, tomatoes, squash and Aji A.
From: Calvin Donaghey, Via: Chile Head Mailing List
Posted By: Calvin Donaghey, email@example.com
Post Date: Thu, 13 May 1999
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