Last night I cooked pork chops on the grill, tonight I did fish. My grill has stared at me forlornly through the rear doors for quite a while now so I’ve decided to give it a workout. And it has allowed me to try some new tools I got for Christmas.
Good food and tools. Nirvana.
The fish was pretty simple.
1/3 cup of gluten free soy sauce
1/3 cup of olive oil
1/3 cup of whisky
Yes whisky. No it isn’t primal. But it is gluten free. And you gotta believe that had primitive man had whisky there wouldn’t have been a need for clubs. The species would’ve multiplied much faster. And those long nights in the cave would’ve been a hell of a lot more interesting.
At any rate, there are some advances in science that deserve recongnition. The making of a good whisky is one of them. All hail George Dickel.
Mix, marinate for a half hour or so, toss on the grill and cook for a few minutes. Simple. Easy. Tasty.
The accompanying vegetables were a little more involved, but also rewarding
I took the following
2 green onions
2 teaspoons of garlic
1 bell pepper (orange this time)
8 spears of asparagus
2 stalks of celery
2 cups of mushrooms
2 cups of baby carrots
2 tablespoons of fresh cilantro
2 tablespoons of olive oil
½ teaspoon of oregano
2 tablespoons of soy sauce
First I boiled the carrots for about ten minutes
Then I chopped all the vegetables and mixed them in a large bowl.
I warmed up a pan with the olive oil on the side burner of the stove and then tossed in the garlic and let it simmer for a minute or two. Pour in the vegetables and after a few minutes, just as they start to turn, add the soy sauce and the oregano. Cook for a few more minutes while stirring.
THAT is good food.