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Side Dishes You Didn't Know You Could Grill

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Vindulge blogger Mary Cressler and Pit Master Sean Martin believe in the power of grilling! The duo stopped by to show how just about anything can be grilled -- especially side dishes!

You'll find the recipe for smoked almonds here.

You'll find the recipe for smoked hazelnut nutella here.

You'll find the recipe for smoked honey butter here.

SMOKED PICKLED ONION SLAW

Serves Six

For the Smoked Pickled Onions:

  • ½ of a large red onion, sliced thin
  • ¼ cup sugar
  • 2 cups apple cider vinegar


For the Slaw:

  • 3 cups Green Cabbage, sliced using a mandolin (or sliced thinly)
  • 1 cup Red Cabbage, sliced using a mandolin (or sliced thinly)
  • 2 medium carrots, shredded
  • 2 tablespoons chopped cilantro, chopped
  • ½ tablespoon cumin
  • 1/3 cup apple cider vinegar
  • 1 tablespoon kosher salt


Instructions

For the Smoked Pickled Onions:

Preheat smoker to 225 degrees using fruit wood (cherry or apple work great).

Place sliced onions into a small glass baking dish, add sugar and 2 cups of apple cider vinegar. Place on smoker, and smoke for two hours, stirring occasionally.

Remove, strain, and set aside.

For the Slaw:

Dice the cabbage or use a mandolin for desired thickness.

In a large bowl add the cabbage, shredded carrot, reserved pickled onions, cilantro, cumin, 1/3 cup apple cider vinegar, and salt.

Mix and season to taste. Serve.


GRILLED MUSHROOM CROSTINI

  • 1 baguette, sliced at a bias or angle
  • 2 tablespoons olive oil (for crostini)
  • 2 tablespoons butter
  • ¼ cup red onion, diced
  • ½ pound Crimini mushrooms, gently cleaned, stems removed
  • ½ pound Shitake mushrooms, gently cleaned
  • 8 ounces chevre (goat’s cheese)
  • 12 year aged balsamic (or any will do) for drizzle
  • local honey, for drizzle (approximately ¼ cup)
  • 2 tablespoons maldon/finishing salt


Instructions

Prepare grill for direct heat using lump charcoal. Add wood chunks for flavor.

Prepare crostini, brushing with olive oil and place on grill grates over direct heat, for approximately 2 minutes per side to toast up (watching closely).

Place a cast iron skillet over direct heat and add butter, red onion, and whole mushrooms, stir and then cover grill top.

Remove grill cover and stir every few minutes or until the mushrooms looks tender. Take care to watch onions so they don’t burn. Remove from heat when mushrooms are tender (approximately 6-8 minutes) and then lightly salt with a pinch.

Remove from heat, place mixture on a cutting board, and chop up the mixture finely.

Coat the crostini slices with a small amount of chevre, and then place a generous portion of the mushroom filling on top.

Drizzle lightly with the balsamic vinegar and honey and then a small amount of finishing salt.

Serve warm.