In true bachelor cooking fashion I drug myself out of the shop at about 7pm last night and had dinner on the table at about 7:45. I used one pot and a colander, or rather, Heidi made pasta and prepped the peas with Natty while I took a quick shower. I wrapped the
sno-peas in foil with a few slices of butter and planked the zucchini about 1/4 inch thick. I also trimmed and cut the roots from a bunch of green onions and wrapped them in foil with butter as well.
I warmed the grill at the same time that I placed the zucchini in a large stainless bowl, sprinkled it with salt and pepper and drenched it in olive oil. Then I tossed the
zucchini.
Everything went on the grill. First the peas and green onions on high. They cooked as I carefully arranged the
zucchini perpendicular to the grate on high heat as well. When the
zuccs were done on one side as indicated by their softening and a
noticeable grill mark, I flipped them carefully and reorganized them to
accommodate a slab of local beef. Still cooking with high heat, I seared the beef on both sides flipped the peas and onions and turned the zuccs to low. When the zucchini was done I checked the onions and peas and moved everything around while the meat finished.
Dinner is served... One pot, one colander and some foil. Cook time under an hour. Hachacha.
In true bachelor cooking fashion I drug myself out of the shop at about 7pm last night and had dinner on the table at about 7:45. I used one pot and a colander, or rather, Heidi made pasta and prepped the peas with Natty while I took a quick shower. I wrapped the sno-peas in foil with a few slices of butter and planked the zucchini about 1/4 inch thick. I also trimmed and cut the roots from a bunch of green onions and wrapped them in foil with butter as well.
I warmed the grill at the same time that I placed the zucchini in a large stainless bowl, sprinkled it with salt and pepper and drenched it in olive oil. Then I tossed the zucchini. Everything went on the grill. First the peas and green onions on high. They cooked as I carefully arranged the zucchini perpendicular to the grate on high heat as well. When the zuccs were done on one side as indicated by their softening and a noticeable grill mark, I flipped them carefully and reorganized them to accommodate a slab of local beef. Still cooking with high heat, I seared the beef on both sides flipped the peas and onions and turned the zuccs to low. When the zucchini was done I checked the onions and peas and moved everything around while the meat finished.
Dinner is served... One pot, one colander and some foil. Cook time under an hour. Hachacha.
1 comment:
Eat that, Chef Ramsey!
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