What a joy it is to have so many yummy options at my finger tips! I decided since it was a hot day to grill and not heat up the cabin. I had purchased a "bagged salad" at publix in marathon and knew I needed to use it or lose it. The asparagus I purchased at the market was looking perfect and I had just enough potatoes for one more meal.
The salad was mixed baby greens a white balsamic dressing, pecans crasins and blue cheese. I assembled the salad minus the cheese and set aside. I cut up the potatoes, red skinned and fingerling, placed on some foil drizzeled olive oil and kosher salt and wrapped another piece of foil on top. I snapped the ends off the asparagus and set them aside.
While I was in the galley Jeff set up the grill and turned it on. When the grill was ready, 5 minutes and it was HOT! I placed the foil packet of potatoes on it and turned it down to medium. I checked on them 10 minutes later. They were ready and I added the asparagus to the pouch. My intention was to use the heat of the potatoes to gently warm the aspargus, not to cook them.
I want to say that I do not eat beef nor do I cook it. Usually when I have a question I call either my father or Jeffs parents. I tried this time on my own. I don't know cuts of meat or anything else. We bought meat precut labled kabob meat. With that said, I strung the meat onto these cool stainless steel wire kabobs that our friend Trish to us. Jeff salted and peppered the meat. And I remembered reading somewhere that grass fed organic meat, which this was, had less fat so I didn't want to cook it as long. I don't know if that is true I have not researched it but since Jeff was eating it and he likes rarer meat I felt justified.
A few minutes on the grill 6 total was all it took to sear the kabobs. The wire skewers are nifty especially since we have a round grill. I look forward to using them again! After the meat was done I removed the warm asparagus placed them on the grill and turned the grill off thinking the residual heat would do nicely to cook the asparagus. I plated the dinner and grabbed the asparagus to top and it was a great fresh dinner.
The salad was mixed baby greens a white balsamic dressing, pecans crasins and blue cheese. I assembled the salad minus the cheese and set aside. I cut up the potatoes, red skinned and fingerling, placed on some foil drizzeled olive oil and kosher salt and wrapped another piece of foil on top. I snapped the ends off the asparagus and set them aside.
While I was in the galley Jeff set up the grill and turned it on. When the grill was ready, 5 minutes and it was HOT! I placed the foil packet of potatoes on it and turned it down to medium. I checked on them 10 minutes later. They were ready and I added the asparagus to the pouch. My intention was to use the heat of the potatoes to gently warm the aspargus, not to cook them.
I want to say that I do not eat beef nor do I cook it. Usually when I have a question I call either my father or Jeffs parents. I tried this time on my own. I don't know cuts of meat or anything else. We bought meat precut labled kabob meat. With that said, I strung the meat onto these cool stainless steel wire kabobs that our friend Trish to us. Jeff salted and peppered the meat. And I remembered reading somewhere that grass fed organic meat, which this was, had less fat so I didn't want to cook it as long. I don't know if that is true I have not researched it but since Jeff was eating it and he likes rarer meat I felt justified.
A few minutes on the grill 6 total was all it took to sear the kabobs. The wire skewers are nifty especially since we have a round grill. I look forward to using them again! After the meat was done I removed the warm asparagus placed them on the grill and turned the grill off thinking the residual heat would do nicely to cook the asparagus. I plated the dinner and grabbed the asparagus to top and it was a great fresh dinner.
i am glad that the kabob wires are working out.
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