Grill night, guys. Oh yeah.
June 26, 2009, 3:11 am
Filed under: Uncategorized

 

 

Fava beans. GRILLED.

Fava beans. GRILLED.

Okay, this is the opening shot for this entry simply because I could not believe how great these things were. I was browsing my local farmer’s market and came across a stall filled with fava beans. I pounced and the vendor had to ask: “Are you a fava bean person already?”

Me: “Of course!”

Vendor: “Then you gotta try this!” *Hands me a sheet of paper.*

Me: “Grilled fava beans? OH YES.”

 

And it was good. So, so good. They steam in their shells on the grill, and it is left to the eater to do the dirty work of shelling. I served them to a group of fava bean virgins and everyone loved them.

 

Home-Chopped burgers, homemade garlic buns, fava beans and Dave's lip-smackie-tery-effin'-yaki wings

Home-Chopped burgers, homemade garlic buns, fava beans and Dave's lip-smackie-tery-effin'-yaki wings

I have first got to thank my brother-in-law for basically going along with any idea I had. He’s cooked professionally in various capacities for years now and he’s invaluable in the kitchen. Anything I’m not sure about, any technique I really don’t find myself sure of: “Joe? Is this right?”

So we have on the plate: Roasted Garlic Buns, Home-Chopped Top Round Burgers, Grilled Fava Beans and Grandpa Dave’s Lip-Smackie-Teri-Effin’-Yaki Wings (Drummettes). I’m not a huge wing girl here, but I found myself dipping my fingers in the sauce all night. The burgers were good, but I would’ve enjoyed them more if I’d gone with the bacon in the burgers like I’d intended. My processor is super weak and required almost all the fat to be trimmed off the top round, so the burgers were a tiiiiiny bit dry. I’d made them before with a sirloin and two slices of bacon and the fat content was just perfect.

So here goes, guys. Grill night menu!

Roasted Garlic Burger Buns

  • A whole head of oven-roasted garlic, squeezed out and mashed. (Tons of tutorials on this online, super easy and so so worth it!)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Cup Warm Water
  • 1 Tablespoon Sugar
  • 1 Packet Active Dry Yeast
  • 1 Tsp Salt
  • 2 Tbsp chopped fresh parsley
  • 3-4 Cups All Purpose or Bread Flour

Mix your olive oil and roasted garlic paste and set aside. In a large bowl mix your sugar and water, then your yeast. Have it sit on the counter in a warm spot until it’s nice and foamy, try five minutes or so. Add in your salt, garlic, parsley and the first three cups or so of flour. Mix until you’ve got a tacky dough, adding in a little flour a handful at a time if it seems too wet. 

Turn it out onto a floured surface and knead until you have a smooth, elastic ball. Ten minutes is a good template, I often have it done a little earlier than that. Grease a bowl, pop in your dough and cover. Let it rise an hour or two until it’s doubled in size. Punch down and break it into six or eight evenly sized balls and place them on a greased baking pan to rise another half hour or forty-five minutes. While they’re rising the last time, preheat your oven to 350. Let them bake for a good fifteen or twenty minutes, or until they’re golden and sound hollow when you tap the bottom.

Home-Chopped Top Round Burgers

  • A pound of top round, trimmed and diced fairly small. 
  • Salt and pepper to taste (Super simple, huh?)

This one is crazy easy. Trim the meat, dice it and chop it in batches in your food processor. Salt and pepper, form patties and grill it to your desired doneness. Mmmm.

Grilled Fava Beans

  • 1 pound fava beans, in shell
  • 2 Tbsp Extra Virgin Olive Oil
  • Sea salt
  • 1 Tsp Sriracha Chili Paste
  • Lemon Wedges, for garnish

Wash your fava beans and toss them in the olive oil. Place them on the grill over high heat, cover and let them cook for two, two and a half minutes. Flip them, sprinkle sea salt and cover again for another two minutes. They should be done at this point, the shells should be really soft and squishy. Place them in a bowl and toss with the Sriracha and squeeze some lemon over the top. The sauce will get all over the fingers of your guests as they’re shelling and popping the green goodness out of the pods. YUM.

Grandpa Dave’s Lip-Smackie-Teri-Effin’-Yaki Wings

  • 1 massive bag of frozen wings/drumettes
  • 1 cup cooking wine  (this ingredient apparently varies in type depending on what’s available. Sherry was used this time and was awesome.)
  • 1 cup soy sauce
  • 2 garlic cloves, smashed and diced
  • fresh ginger, peeled and diced. (This one is really to taste, but a good rule of thumb is a fairly equal amount of ginger and garlic.)
  • Sugar, to taste. (He uses a minimum of 1/4 cup. Ended up looking more like 3/4 to me, but how sweet you want it is up to you.)

Combine everything but the wings in a saucepan, bringing to a boil. The main purpose is to dissolve the sugar, but this will really bring out the ginger and garlic a lot more.

Arrange your wings in a single layer in a glass baking dish, at least a 9×13. Pour the sauce over your wings and marinate in the fridge for at least 2 hours, up to 4.

Preheat your oven to 350.

Transfer your wings to the oven and bake for about 40 minutes, popping one out towards the end and pulling it apart to check for doneness. When they’re finished, arrange them in a bowl and step back lest your fingers be mistaken for a wing when the beasts step in to devour them.

So we’ve had family here all week, and while we have cooked and eaten well this was the first meal planned well enough that I could share it with you, and I’m really glad I have. I’ve got big plans for the weekend too!

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