Its been a while since out last Battle of Ingredients. As usual, we have our Winter through summer months of busy and crazy schedules so our off season if you can call it that. We are back to doing Battle of Ingredients in the home setting, which is always fun.
The First Barbecue of 2019 had a change of scenery from our previous barbecue settings and that had to do with the purchase of a new one on our behalf. Its still early in the season however with the long weekend, we were able to do a nice little meal to feed our 6 adults and a 1 kid crew.
Before we start, I’ll apologize that pictures are a bit incomplete so please bear with me as I try to add more in the description.
The wine for this Battle was provided by our friend as usual. This was the bottle left over from the previous battle. It was a nice match as a rosé wine called Pétale de Rose. Its a bit on the drier side but its pretty smooth in its end notes.
First up, this was my BBQ food ready to go on the grill. There’s some skewers of marinated chicken, some sliced zucchini and some baby Shanghai bok choy. Right before the grill, the zucchini got its seasoning of the simple stuff: salt, pepper and olive oil. Shanghai bok choy had no season other than oil to prevent sticking (unless the husband put some then I can’t remember).
The Chicken Skewers were done fairly quickly. For the these skewers, I used:
- chicken thighs
- smoked salt (from Les As du Fumoir)
- Plumée poultry spice (from La Pincée)
We marinated the chicken in the fridge for about 3 hours (at least) before we skewered them and got them cooking. The chicken skewers turned out really well. We hadn’t had a lot of luck with bringing out the flavor when we used the smoked salt but it works really well on the grill. I really liked this spontaneous marinade for the chicken.
Sorry for the lack of a more focused picture. Phoebe brought us the more intricate stuff with seasoned steaks which are under the Portobello mushrooms.
Her steaks were marinated with:
- homegrown fresh basil.
I don’t have the end result. We all forgot to take a picture and I thought I had taken one when I didn’t. However, the mushrooms were great and the steaks were also marinated really good also.
In addition to the BBQ food, I was worried that there wouldn’t be enough food so I added a little carbs to our meal but making a pasta salad.
The ingredients are:
- Pedon’s More Than Pasta – Green Pea Rotini
- Cherry Tomatoes
- Orange and Yellow Peppers
- olive oil
We kept an Italian salad dressing (normal Kraft one) on the side for anyone that wanted to use it.
The pasta salad is pretty straight-forward. It turned as expected. The only new trial here was the Green Pea Rotini which has a very odd texture. We noticed that when cooking it more, it actually got more rubbery instead of mushier (which is what happens with some gluten-free pasta when overcooked). The texture was really odd in the sense. Pushing that aside, everything else works well. I left all the seasoning and sauces to however everyone liked it so just kept it as a base salad to be modified as desired.
No recipe for this one as this was brought by our friends who also brought the wine. They are attempting the world of baking and brought us some dairy-free soy-based apple muffins. It was pretty decent.
That’s it for this Battle of Ingredients!
We are working on the date for the next one so things are picking up again in the Battle front.
I apologize again on the rusty organization skills and forgetting to take pictures.
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