I do! I do! Your father is right, but there are a few loop-holes that I learned by trial and error.
For the salmon and asparagus ones....I buy the asparagus frozen (the Bird's Eye Asparagus Spears), i let them thaw enough to pierce them without breaking the asparagus (they are more thawed than frozen). Then, I cover em in sauce and grill and baste. Works every time. They never overcook.
For the chorizo, shrimp, zuchinni ones...the shrimp are small/med sized so they cook fast, the chorizo is pre-cooked so it's not a problem. It just heats up on the grill. This is perfect with zuchinni slices that are thicker than the shrimp. ;)
For the NY strip, scallions, and mushrooms....the trick is to always use a meat that cooks fast and is great quality....like tenderloin and Filet Beef tips though they are expensive. We serve our beef medium so no veggies overcook. I also buy the medium baby bellas, not the petite ones. I make sure the meat cubes are cut smaller than the size of the veggies.
Same rule for the pork. I use tenderloin bc it is good quality and cooks fast. I make sure the veggies (squash) are thick cut vs. smaller cubes of pork. This works good.
For the salmon and asparagus ones....I buy the asparagus frozen (the Bird's Eye Asparagus Spears), i let them thaw enough to pierce them without breaking the asparagus (they are more thawed than frozen). Then, I cover em in sauce and grill and baste. Works every time. They never overcook.
For the chorizo, shrimp, zuchinni ones...the shrimp are small/med sized so they cook fast, the chorizo is pre-cooked so it's not a problem. It just heats up on the grill. This is perfect with zuchinni slices that are thicker than the shrimp. ;)
For the NY strip, scallions, and mushrooms....the trick is to always use a meat that cooks fast and is great quality....like tenderloin and Filet Beef tips though they are expensive. We serve our beef medium so no veggies overcook. I also buy the medium baby bellas, not the petite ones. I make sure the meat cubes are cut smaller than the size of the veggies.
Same rule for the pork. I use tenderloin bc it is good quality and cooks fast. I make sure the veggies (squash) are thick cut vs. smaller cubes of pork. This works good.
My dad was a chef too. I miss him too.
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