On The Grill, Part 1
It can be easy to forget first things first. In self-defense there’s so much emphasis on the “bad guys,” like recognizing them, avoiding them, confronting them, defending against them, etc., that we put aside why it’s important.
Which is to enjoy daily life with more confidence and less anxiety. For me, this time of the year, that means the backyard barbecue.
Sitting outside on my deck, dinner fresh off the grill, glass of wine . . . what’s not to like? This time of year it’s all about the salmon and the asparagus. I do very little with them: some olive oil, salt & pepper. That’s all we need. The salmon should be able to stand on its own, without additional dressing. Sometimes toss the grilled asparagus with balsamic vinegar and grated manchego cheese.
I’ve also tossed whole potatoes on the grill, again first tossed with olive oil, salt and pepper. The starchy ones come out light and tasty. Purple Vikings are nice, small russets would also be good.
Two weeks ago we grilled tri-tip steaks. I like them rubbed with spices and grilled quickly over direct high heat. The spice rub this time was ground cumin, dried oregano, smoked paprika, crushed Sichuan peppercorns, and salt. You don’t need a lot of the Sichuan peppercorns, and the unusual flavor adds an intriguing and playful dimension to the cumin and oregano combo.
So get out there and enjoy.