| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Tamari (preferable) or soy sauce |
|
|
Corn; as is in its husk |
|
|
Yam – skin on; sliced 1/2-inch thick and steamed for 10 minutes |
|
|
Sweet bell peppers; whole or cut in half or quarters |
|
|
Asparagus spears; whole |
| 1 |
tb |
Toasted oriental sesame oil (optional) |
INSTRUCTIONS
In a bowl or cup, mix olive oil and tamari or soy sauce. For all
vegetables, except corn, place on grill and baste frequently with oil
mixture (use a basting brush if available). Turn and cook until browned to
taste. Corn can be cooked by simply placing it in its husk on the grill
directly over hot coals and rotating it every couple of minutes for
approximately 12 minutes. (Don't get nervous when the outside husk chars).
This method of cooking tends to slightly caramelize the kernels, giving the
corn a sweeter flavor than if it were boiled. To avoid the kernels browning
slightly (which I find adds to the flavor), soak the corn in water, in its
husk, for 20 minutes before grilling. Serve on warmed plates. Yield: varies
per amount of ingredients used CHEF DU JOUR BOB BLUMER SHOW #DJ9282
Posted to MC-Recipe Digest V1 #815 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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