Wednesday, June 13, 2012

Grilled Portobello, Fritto Misto with White BBQ Sauce, Grape and Tarragon Salad

Dinner 06/13

Grilled Portobello

Fritto Misto with White BBQ Sauce

Grape and Tarragon Salad

The mushrooms were marinated in 1 part olive oil, 1 part tamari, 1 part ketchup and black pepper to taste. They were grilled, gill side down to start for 10 minutes turning once. Then they were flipped, and a wok lid placed over the grill to speed the cooking along without losing too much moisture, about another 7-8 minutes, turning once. The mushrooms were removed from the grill and dropped in the leftover marinade while we finished up the fritto misto. Then were finally sliced and placed on top of the grape and tarragon salad.

For the fritto misto recipe we used cauliflower, onions, scapes and for fun, a couple of olives (which were really good and juicy). This is the first time we've made the fritto misto using the Einkorn flour and the most noticeable difference was that the veggies all stayed much crisper for a longer period of time afterward.

We brought back the white BBQ sauce from a few days ago, which complimented the fritto misto quite nicely.

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