Tony writes: Fresh springs rolls may sound exotic, but that’s probably because you’ve never made them before. The basic technique – rolling julienned vegetables and rice noodles in a spring roll skin (aka rice paper) - is actually really easy and the preparation fits with summer meal planning: make up a batch, store in the fridge for a day or two, and then pull out when it’s too hot to cook. My take below is easy. Boston lettuce, just inside… Continue Reading
Tony writes: There are three kinds of vegetables in this world: those that grill well, those that don’t grill well (and never really should meet the grill for that matter; think caulilfower or Swiss chard or radishes), and those that don’t grill well but really could if only you figure out how to avoid losing them through the grates. Green beans are the figurehead of this last group: they grill up beautifully once you get a system down (an easy… Continue Reading
Tony writes: I’d eat a worn shoe sole if it were cooked Chinese “salt and pepper” style: lightly battered and fried and then tossed with chopped jalapeno, scallions, and garlic (or ginger). I know, the preparation sounds simple, but it produces nuanced results. The earthy heat of the jalapenos matches the intensity of the chopped aromatics, each soaking into the coating of the fried food. I don’t like to fry much at home, so occasionally I like to recreate this… Continue Reading
Steven asked me about stuffing grilled pork chops in a recent cooking class. “It’s easy,” I quickly responded, but then realized I’d never stuffed pork chops before and, accordingly, really had no business answering.
Tony’s take: But it is a good question, so I set off to find out (and satisfy my own grilling curiosity). I like the concept of stuffing pork chops; you take a cut that’s lean and prone to drying out (if not kinda blah), and flavor… Continue Reading