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

Vegetarian

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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Thu Jul 11, 2019

Halloumi with Za'atar and Grilled Squash Couscous

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Halloumi with Za'atar and Grilled Squash Couscous

It was kismet that someone who loved grilling as much as I do, used to live in a Greek heavy neighborhood where halloumi—a salty, grill-able sheep and cow's milk cheese—was both plentiful and inexpensive. It had definitely become a staple in my diet and a go-to for recipe development. After moving to North Carolina, I assumed this magical cheese would cease to be part of my repertoire, but to my surprise, my new local grocery stores did stock the stuff, albeit at price almost twice that I was used to paying. So I didn't bid farewell to halloumi, but instead it became a special occasion thing rather part of the normal rotation. So it was with grand glee that, while at my corner Middle Eastern market the other day, I saw halloumi and inquired about the price and found out was even cheaper than what I was paying in Astoria. In a flash, I bought six bricks of it and came home and began making all new halloumi recipes again, starting with this halloumi with za'atar and grilled squash couscous.

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Thu Jul 4, 2019

Honey Mustard Potato Salad

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Honey Mustard Potato Salad

It's been customary for me to relinquish grilling duties on the major summer holidays—I figure these are the days my friends are more likely to hold their own cookouts, so it's a good time for me to take a break from playing host. Now that Fourth of July is upon us, it felt fitting to put aside my recipes the require a live fire and share one of my favorite non-grilled side dishes I've made lately—this honey mustard potato salad.

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