In the run-up to Is My Blog Burning? - Griller's Delight, I decided to grill an entire meal for four. My mother-in-law Rosalind McFall, her friend Susan Self (names added at RM's request), my wife, and I dined on the products of the grillpan. The dessert wasn't grilled, but fits in with the summery/grill/barbecue theme. Any of these dishes could be done on a standard grill.
The three items grilled for today's IMBB? were Grilled Tarragon and Thyme Flatbread, Asparagus with Sesame Seeds, and Seared Tuna with Mango and Red Onions.
About halfway through the asparagus, I realized the disadvantage of grilling in a room with no ventilation and a window recently painted shut.
My wife (whose heroic feet are seen kneeling on the butcherblock table in the photo above as she works on opening the window) shooed asthmatic me out of the room right after I'd come back in for the second air filter and started coughing. Her efforts chipped open our window and got the room ventilated and filtered.
Heroic air filter
Chastised, I turned the heat down to medium and continued the grilling.
1 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon dried tarragon
1 tablespoon mix of fresh tarragon and thyme, chopped
Proof your yeast by dissolving a pinch of sugar in the warm water. Sprinkle the yeast on top. Wait ten minutes. If mix is not foamy and there is no evidence of yeast activity, discard and try again with different yeast.
Combine live water/yeast/sugar mix with flour, oil, salt, dried thyme, and dried tarragon. Mix together until a dough forms. Turn the dough out onto a well-floured surface and knead until smooth and springy. Place ball of dough ina lightly oiled bowl. Cover bowl with plastic wrap and put in a warm place for 30 minutes to rise.
Reflour surface lightly, turn dough out, and divide dough in four equal parts. Roll out four parts into flat oblongs. Brush both sides with olive oil and sprinkle lightly with fresh thyme/tarragon mix. Grill each oblong 1 minute. Turn oblong 90 degrees and grill 1 minute more. Flip and repeat.
As flatbread comes off grill, salt to taste.
Whisk together soy sauce, sesame oil, lemon juice, and sesame seeds. Place asparagus in small loaf pan or other handy marinating vessel. Pour marinade over asparagus. Marinate at least 30 minutes, turning occasionally to make sure all asparagus gets marinated.
Put the asparagus on the grill perpendicular to the grate. Grill until tender, turning occasionally to get all sides of the spears. Serve with marinade on side as a sauce.
2 12 oz. sushi-grade tuna filet.
2 large red onions, sliced very thin (I use a kitchen mandolin)
2 large mangos, peeled and cut to ½" dice
12 cups baby greens
Whisk marinade ingredients together and divide into two bowls. Marinate tuna in one bowl, onions in the other for 30 minutes or more.
Get grill pan or grill nice and hot. Place tuna filets on the grill pan carefully. Discard marinade from tuna bowl. Sear filets for 45 seconds, turn 90 degrees, sear 15 seconds longer. Turn filets over, sear 45 seconds, turn 90 degrees, sear 15 seconds longer. Set filets aside to rest at least 2 minutes.
Toss mango, greens, and 2-3 tbsp marinade from onions in a big bowl.
Slice tuna filets against the grain into 1/2" strips.
Spread greens/mango evenly over platter. Place tuna on top of greens, put red onions on top of that. Serve immediately.
And so we did...
From the yummy noises that ensued ("Didn't you just make a yummy noise?") I think the meal was a hit. The stuff on the left in that picture is the flatbread, by the way. The tuna slices are buried in the middle of the enormous salad platter.
Our dessert was a delicious strawberry/rhubarb thing poured over vanilla ice cream that my mother-in-law put together. It was the perfect dish to finish an eventful meal.