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

Vegetarian

Thu May 9, 2019

Grilled Pineapple Fried Rice

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Pineapple Fried Rice

We eat a fair amount of rice in my household, and that means pretty consistent rice leftovers, which translates to a lot of fried rice. While I find myself making fried rice often, I've stuck to two variations—most often it's Filipino-style garlic fried rice, and every now and then I do a Thai fried rice. When planning my Tiki-themed Meatwave last month, I started to think that fried rice would be an apt and plentiful side to serve, and it would also allow me to spread my wings a bit into new fried rice territory. Since I was thinking along Tiki lines, it should be no surprise that pineapple was on my mind, and that led me to this great grilled pineapple fried.

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Thu Apr 11, 2019

Smashed Potato Salad

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Smashed Potato Salad

The Meatwave kick off for 2019 took place on St. Patrick's Day, and to be totally honest, I had no idea it was a holiday until someone pointed it out to me. I then began tinkering with the idea of throwing an Irish-themed cookout, but abandoned that thought in exchange for a menu comprised of all different types of burgers. However, in my thinking along Irish lines, I had ideas of potato dishes swirling, including a potato salad, which I ended up making, although what I put together really had no roots in Irish cooking. Actually, I'm not sure this smashed potato saladsettles into any cuisine classification, unless you count delicious as a category!

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Thu Apr 4, 2019

Sparrow Tavern Veggie Burgers

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Sparrow Veggie Burgers

My first experiences with vegetarian eating consisted almost exclusively of foods that masqueraded as meat—veggie bacon, burgers, nuggets, dogs, etc. My brain wasn't down with that and had trouble accepting eating something that is trying to taste like meat, but isn't really, and I was put off for a long time. As my vegetarian Meatwave constituency continues to grow and I'm finding myself crafting more and more meatless recipes, I'm becoming more in tune to what I personally like about veggie recipes, and that's not trying to make something taste like meat, but make it taste like what it is—vegetables. I think that may be a big reason why the veggie burger at the Sparrow Tavern in Astoria is so loved. This local haunt from my past life in NYC doesn't do a veggie burger that has any semblance of its meaty origins beyond its shape, instead it tastes like a delicious medley of vegetables that's totally satisfying on a number of levels. So when I decided to try to make a veggie burger at home, it was a no brainer for me to start with some facsimile of the recipe used at Sparrow.

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Thu Feb 28, 2019

Taiwanese Street Corn

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Taiwanese Corn

I know what you must be thinking now, "Corn in February? Really?!?!" Yeah, I know I'm jumping gun more than a bit on this one, but here in Durham we've been inundated by rain and more rain, which has severely hampered my grilling time as well as left my yard more of a mud pit than gathering space. So I've fallen behind in my recipe development and have been left with pulling from a stockpile of items either meant for another time of year or dishes that have sat dormant for years. That's how we've arrived at this Taiwanese street corn post at the end of winter, which, in all honesty, will better serve you during the corn season that's still many months away, but at least that wait will be well rewarded.

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Thu Dec 20, 2018

Grill-roasted Chili-spiced Carrots

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Chili-spiced Carrots

People are always surprised to find out my wife and I are a Blue Apron couple—they wonder how someone they equate with always cooking his own thing can be interested in a meal service. The truth of the matter is, we became a Blue Apron household over a year ago after a long stint of not cooking and always eating out, but have since tired of it and have failed to cancel our membership. It's usually my job to go in and skip the next month's deliveries, but with the business of the start of the holiday season, I totally forgot to do it in November, and surprise, a Blue Apron box arrived on Thanksgiving Day when my fridge was already bursting at its seams. We eventually did eat that food, which offered a nice respite from leftovers, but those meals that we did not select all leaned in heavily on carrots. I felt like I was eating carrots for a week, so what do I do when it was Meatwave time the next weekend and I could cook whatever I wanted to? Make more carrots!

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