It was 114 degrees today... and even though I waited until after 6:30 p.m. to grill, it was still over 106. The fan circulating the hot air felt like a blow dryer. Miserable! So GrillWorx tonight features light fare.
I started with some beautiful fresh Pesto... Fresh Basil from what is left of the garden. EVOO (Extra Virgin Olive Oil). Fresh Garlic. Pine Nuts. and a touch Parmesan Cheese.
I started with some beautiful fresh Pesto... Fresh Basil from what is left of the garden. EVOO (Extra Virgin Olive Oil). Fresh Garlic. Pine Nuts. and a touch Parmesan Cheese.
Veggies (Carrots, White and Green Asparagus Spears, and Green Beans) tossed in Pesto, and grilled in a wire basket over low heat 'til tender.
A Portabella Mushroom Cap drizzled with Pesto, with sliced Grape Tomatoes and fresh Mozarella Cheese...grilled 'til the cheese was all melty.
And fat little Pork Chops, marinated in Spicy Mango marinade.
1 comment:
The cherries weren't the only things stewed in rum. So were the cats who licked the bowl.
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