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'!
Pasta Salad with Tahini-Grilled Broccoli and Pine Nuts
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.