The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Vegetarian

Thu Feb 13, 2020

Filipino Adobo Eggplant

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Adobo Eggplant

In our earlier days of living in New York, if the wife and I wanted to grab Filipino food out, our options were pretty much limited to a one-block strip in Woodside, Queens. While we had no problem taking the trek to get there, our friends never really seemed down to join, so it was exciting one day when a close friend requested we take her out for Filipino food. Once we got there, we quickly realized that her meatless diet rendered just about everything on the menu off limits and, if I remember correctly, her meal consisted of some grilled veggies and rice. We thought for sure she'd be able to get something like adobo eggplant, which provides a good taste of Filipino flavors with its soy and vinegar-based sauce, but even this dish at that particular restaurant contained pork. So when I decided to throw a Filipino-themed Meatwave last summer to introduce my North Carolina friends to this cuisine, adobo eggplant was a must, and making it at home meant I can do it completely meatless so everyone could enjoy it.

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Thu Feb 6, 2020

Butternut Squash Tostadas

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Butternut Squash Tostadas

As I sat down and started to ponder the best way to introduce this recipe for butternut squash tostadas, I thought I came up with a good segue from how a past foray with BlueApron had led me to learn the virtues of veggie tostada recipes. Then I was like, didn't I write something like that before, and indeed I did, over a year ago, and I also chronicled in that post my failure to cancel the service, even though my wife and I no longer use it. That reminded me that I still have yet to cancel and that I needed to go in and skip the next month of deliveries, but first I perused the current offerings and nothing looked as good or interesting as these tostadas that I devised on my own were, leaving me feeling still more confident in my creative abilities rather than relying on BlueApron, which didn't take long for us to tire of after signing up.

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Thu Nov 21, 2019

Grill-roasted Spiced Carrot Dip

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Spiced Roasted Carrot Dip

I'm a man of comfort and tradition, and when it comes to the Thanksgiving meal, those traits translate into cooking the same foods each year with very little deviation. The one expectation that I make is usually in the appetizers, where I have a couple standards, rotate through a few others, and then usually add one or two new things into the mix. While I'll be on the road this year and celebrating the holiday with a grand steak dinner out, I was wondering...if I were hosting per usual, what fitting new thing would I possibly try out? I ended up cooking one of the thoughts that crossed my mind when pondering that question—a grill-roasted spiced carrot dip.

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Thu Oct 17, 2019

Herbed Mushroom Ricotta Toasts

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Herbed Mushroom Ricotta Toasts

Last year I was grilling up a steak dinner, and to make use of the heat remaining in the coals after cooking the steak and also to get a new recipe to write about on the blog, I ended up making a batch of herb-crusted mushrooms. It was kind of a last minute and simple recipe that I thought would be sort of a throw away in the end—good enough to get a post out of, but not something to keep coming back to. To my surprise, both my wife and I ended up having a strong affinity for those herbal and garlicky mushrooms that were a perfect pairing with a hearty steak, and almost immediately I saw the recipe having legs beyond that singular use. That's how I ended up getting to these herbed mushroom ricotta toasts, which I made for a Meatwave that was comprised of bite-size party foods.

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Thu Aug 29, 2019

Grilled Scallion-wrapped Mochi

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Scallion-wrapped Mochi

I couldn't wait to make bacon-wrapped mochi earlier this year and have all my friends enjoy this soft, salty, and chewy treat that I already knew was amazing. Not to leave vegetarians out in the experience, I also made a version that wrapped the mochi in scallions instead of bacon, and the the oddest thing happened—just about everyone preferred the scallion version. I wasn't planning on sharing this on the blog, so at the time of cooking, I didn't take much care in presentation for photographs, but since it was the clear favorite, it seemed silly of me not to do a post on this variation as well, no matter how it looked in pictures.

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