The Ultimate Indulgence...

I have been on the road so much this summer that I feel I have been neglecting my grill... and of course, GrillWorx. So sorry. Of course, in addition to spending much of the summer in Austin, I have to say that stepping out on my deck at 6:30 pm to find that the temperature is STILL over 105 degrees is just distressing. SO I have encouraged soup or sandwiches... frozen dinners in the microwave... a little more than I typically do. Yeah... go ahead and say it... I am 'Mother Of The Year'...

Yet this weekend, we ventured to Dallas for a day of feasting (India Palace) and shopping (Whole Foods Market... HEB Central Market... and so many other options!)

Came home from Dallas with about a case of Hatch, New Mexico Chiles. NOTHING BETTER. So apologies in advance if it seems like there's a bit of a repetitive theme... but I HIGHLY recommend the Hatch Chiles if you can find 'em!

K'so... (nods to Christopher Moore's character Abby Normal, there!)
Tonite's GrillWorx (Hatch Chile Weekend Edition) started with Mushroom Caps. Half were stuffed with EVOO, Fresh Basil from the garden... the ONE plant that has not dried up from the misery that is Texas Summer 2011. (SO very sad). Actually it was a Pesto made from that Basil, with EVOO, Pine Nuts and Garlic. Just drizzled over the Mushroom Caps. THEN beautiful  fresh Grape Tomatoes... sliced thinly and  stuffed into the Caps. I then covered those with lovely FRESH Mozzarrella. Yeah... I don't like 'shrooms and gag at the smell of prepping this... BUT even the TEENAGER loves this one. SO in addition to my Mushrooms Caprese, I did a Hatch Chile version... Roasted Hatch Chiles, stuffed into the Shroom Caps... a drizzle of EVOO. Smothered with slivers of Hatch/Jalapeno Jack Cheese. O My. SO delicious!

Veal, marinated in a dry Chilean Cab Sauv, EVOO, and secret seasonings (Yeah... I use Montreal Steak Seasoning... well, and a few other things like Garden Fresh Garlic!).
The Teenager benefited from Hatch Chile Weekend in Dallas, too... with a freshly ground chicken sausage, stuffed with roasted Hatch Green Chiles.

Veggies included beautiful fresh Green Asparagus, tossed in EVOO, S&P and cooked right over the grill. Brussels Sprouts, halved, EVOO, Sea Salt, and thinly slivered Hatch Green Chile (veins and seeds removed!)

Dessert... Pirate Pineapples with Ice Cream... That's sliced, Fresh Pineapple... Soaked in Spiced Rum... Grilled... The Rum and natural Pineapple Juice that the Pineapple Rings soaked in were cooked down in a foil packet on the grill, with a bit of Splenda and lots o' Cinnamon! This atop Bluebell Vanilla Sugar Free/Low Fat Ice Cream! Yummy!!