Sunday, July 11, 2010

Grilled Portobellos and Grilled Corn

Hey, folks. It's been a while--haven't really had too many interesting food adventures to post about, plus it's been a harrowing year. At any rate, we've been having a problem with running out of groceries during the last two weeks of the month. I decided to take charge of the finances and our nutrition, at least for a while, and go veggie. After all, vegetables are cheaper than meat, and all of us are supposed to be on a diet anyway (SUPPOSED to be, mind you.) The first run of the black eyed pea burgers didn't go so well, but I'll post about that later. To make these, make sure you spray the everlovin' snot out of your grill. Remember, mushrooms have no fat, and the marinade WILL make them stick.

Grilled Portobellos

4 portobello mushroom caps

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

6 tablespoons ketchup

3 tablespoons Worcestershire sauce

4 hamburger buns

Cheese and condiments (optional)

Combine the portobello mushrooms and spices in a ziploc bag and let them marinate for an hour or so. Heat up the grill (and oil it THOROUGHLY), then place the mushrooms on it. Grill for five minutes on each side. Place mushrooms on buns and add condiments. Serves four.

Grilled Corn

3 ears of corn

1/4 stick of butter, softened

salt and pepper and garlic flakes to taste

Mix the butter, salt and pepper into a paste. Peel down (but don't remove) the husk from each ear of corn. Rub the silk off each ear, then rub the seasoned butter onto the ears. Carefully pull the husk back over the ear, rubbing into place (the butter will help the inner husk stick). Grill on medium heat for about five minutes per side, or until tender. Serves three hungry people, or six as as side dish.

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