- grilled sweet Italian sausages
- grilled sweet onions (Texas 1015)
- grilled napa cabbage
- fresh green salad with lettuce FROM THE GARDEN!
I've found that the only way I personally can successfully grill fresh (non-cured/smoked) sausages is to simmer them in water first. So I brought a big pot of water to a boil, dropped in the sausages, turned down the heat and simmered them uncovered for about 15 minutes. I let them rest in the warm water while the grill got nice and hot, then grilled them off for about 5 minutes per side, just to brown them and let the skins go crisp. This way they get cooked through the middle, stay moist, and don't burn all to hell. Works with all fresh sausages, including brats. Yum!
For the onions, I cut them in lengthwise wedges, cutting through the root end so that the wedges held together (I hope that makes sense; I don't really know how to describe it). Tossed them with a little EVOO, grilled them on a grid/screen overlay thing for 3 minutes per side. Delicious.
The cabbage was an experiment. I'm almost positive I've seen Giada or Nigella or someone grilling cabbages or lettuces on the Food Network, so I thought I'd give it a try. I bought a HUGE napa cabbage, removed the outermost leaves, and cut it in half lengthwise, reserving half for another use. The remaining half I quartered lengthwise, again cutting through the root end such that the sections held together, more or less. I drizzled the quarters with EVOO, sprinkled on some salt and pepper, and grilled them on the grid/screen thingie also for three minutes per side. They actually came out really yummy! Some of the thinner green leaves got a bit singed, and the thicker white parts were just okay, but the grilled light green bits were AWESOME.
So yeah, this was yummy, low carb (DH is doing that right now; I don't know if you can tell from our recent menus) and dead easy once the prep work was done. And yes, I AM grilling everything short of ice cream right now. And if I could find a way to grill that, too? I totally WOULD.