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Grilling everything under the sun, cont'd

July 31, 2020 1 min read

Grilling everything under the sun, cont'd
Two weeks in a row playing with fire, y'all. Life is good!

Last weekend, Chef J had the pleasure of setting up for her first Crowdcast (it was recorded and can be watched here!) and doing a remote class on her favorite subject: the use of fire to cook foods, AKA, grillin'. She covers equipment, marinades, and all kinds of good stuff to think about next time you feeling like BBQin'!

And then Friday, she got to hang with the venerable Jonathan Stacey from WBTV (who's currently eating vegan!) remotely, showing him her fav junk food burger a la Cookout, AND making the super tastiest pasta salad, recipe below!

Pasta Salad with Tahini-Grilled Broccoli and Pine Nuts 
serves 4-6 
1/3 cup sesame oil, toasted
1/4 cup red wine vinegar
1/2 cup water
1/4 cup lemon juice
2 tsp sea salt
10 cloves garlic, minced
1/2 cup plus 2 tbsp tahini, stirred
1/2 tsp black pepper
1/4 cup EVOO
Two medium heads broccoli, cut to small/medium florets
1 pint grape or cherry tomatoes, halved
1/4 cup flat leaf parsley, chopped
1/4 cup pine nuts, toasted 
2 cups (dry) rotini or penne pasta (about one box), cooked, chilled 
Blend or whisk first 9 ingredients until very smooth.  Toss 1/3 of the dressing with broccoli florets and grill until charred in places and cooked through. Meanwhile, combine remaining ingredients and add grilled broccoli and toss just before serving.