On Thursday I tried a Grilled cherry Flatbread - burned the crap out of the first three (put them on at the same time....learned it's better to do one at a time). Only picture I have is of the cherries. Tasted great - cherries were first of the season so not terribly sweet, and the dough was store-bought. I had guests, so I doubled the recipe. Led to cherries not softening up as much as I should have let them, and burning the crust. 1 for 4 is a crappy success rate when you have guests
. Will try again, later, with a home made dough, if y'all have any recipes.
1lb pizza dough
2Tbs olive oil
3oz thinly sliced prosciutto, cut into strips
3c fresh sweet cherries, pitted
1Tbs fresh snipped rosemary
4oz mixed baby greens
6oz smoked Gouda cheese, shredded (1.5c) (side note-my first time tasting Gouda - very, very good. Will be using again!)
Divide dough in half and roll into 10" circles. Brush with 1Tbs oil, set aside.
In 12" cast iron skillet, heat remaining oil over charcoal, medium heat.
Add prosciutto, cover, cook 2 min, stir once.
Add cherries and rosemary, cover, cook 2 min, or until softened.
Remove from heat, stir in baby greens.
Place pizza dough directly on grill, cover, cook 2 min.
Flip, grill 2 more min.
Top with cheese, then cherry mixture. Grill 1-2 min or until cheese is melted and crust is crisp.
(this was an appetizer for bbq chicken and mac'n'cheese)
Tonight, it was Steak on the Coals with Pickled Peppers.
(I had honeyed jalapenos already, so I didn't make any, but the recipe for doing your own is below)
2lbs assorted peppers (miniature sweet, banana, jalapeno, etc) seeded and cut into rings
4c red wine vinegar
4c water
1/2c granulated sugar
1/4c pickling spice
1/4c salt
4lbs loin skirt or flank steak (I only used 2.5lbs flank steak)
hardwood charcoal
Combine all the peppers in a large pot, set aside.
In a second pot, combine vinegar, water, sugar, pickling spice, and salt. Bring to boil and stir until dissolved.
Pour over peppers; stir.
Let stand until cool.
Transfer to airtight container, chill up to 4 hrs.
Drain, discard liquid.
Rub meat with canola oil.
Sprinkle with salt and pepper.
Heat charcoal until white-hot; spread coals in an even layer.
Place meat directly on coals.
3 min for skirt steak, 5 min for flank. Turn once.
Remove, wrap in foil, let stand for 5 min.
Serve with peppers.
Served with scalloped potatoes, salad with herb balsamic, and a nice Malbec.
This was good. Hardwood charcoal burns faster than briquettes, so keep that in mind when starting out - will probably need more than anticipated. My grill times are always longer than the recipe calls for - It took about 9 minutes to get to ~125F (after the foil, they were a nice medium).
, etc. All are spicy except the egg foo yung.
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