i've got a little smokey joe kettle grill, the kind that's only a bout a foot wide and sits right on the ground. it is dedicated veg, and flesh will never approach it. but upstairs on the deck is the big gas grill, which has been used to grill meat, and still is once or twice a year when there's family in town that eats that sorta stuff. now the little grill is great because i can sit out on the patio and drink and smoke right next to the food, it's the most relaxed form of cooking in the world. but i don't always have the forethought to get the charcoal going, and sometimes i just can't be bothered, so when it's too hot to put on the oven i'll use the gas grill kinda like an oven or a range, with pans or a grill grate to keep things kosher. last night was one of those little bit of everything summer meals, you can never have too many salad. there was potato salad, tomato basil salad, roasted tempeh (which kinda tasted like soggy bread - i don't think i like tempeh), stuffed jalapenos, beet greens, and fresh from the garden! courgettes and blossoms just lightly heated in olive oil.
a couple nights ago i tried my hand at socca, which is an italian flat bread made with chick pea flour. i did it on the gas grill with a heavy cast iron skillet. it was alright, but a little dry inside, and i've read it's meant to be creamy like a good french fry, which it certainly was not, so i'll know for next time. i topped it with a simple green salad and served it with a celeriac/kohlrabi slaw.
and last week sometime i tried my hand at mapo tofu again, but this time made no attempt to make it authentic, i just cooked in a way that i thought would taste good to me. my major objection last time being the texture of the tofu, this time i used extra firm, which i pressed, marinated, and seared off before adding to the sauce along with many more vegetables. it was much more satisfying to my palette.
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