Pasta Primavera on the Ultra Sear IR Grill, with fresh spinach pasta and crispy mozzarella discs Options

[shelly]

Let me start by once again saying how much I love this little grill. After preparing the following meal for Alice, I grilled pork loin chops for myself, which always remain so juicy after the initial sear seals the surface. When I turn the chops, I finish on Low which also sears the bottom but cooks it a bit slower to medium doneness.

(I had stopped using pork loin chops on the Weber and in the kitchen under the broiler as they would usually dry out, being so lean. Not on the Ultra Sear, though.)

Testimonial ended.

Started by making spinach pasta.

Then grilled green and yellow zuchinni, portabella mushroom, yellow beet, sweet red pepper, onions, broccoli, asparagus and Italian style Hot Turkey Sausage on the Ultra Sear Infra Red portable grill.

Then made a sauce with garden tomatoes and sweet peppers, fresh basil, mushrooms, garlic, onion, salt, cayenne and Merlot. Cooked on the US grill.

Also made crispy mozzarella cheese discs as a garnish. All served on bed of fresh spinach.

Including pics of pasta, vegies on grill, sauce pot on grill, pasta in bowl with sauce, and then the finished plated dishwith vegies, mozzarella disca and sausage around the perimeter.

Another episode in Feeding Alice.

Shelly

Attached thumbnail(s)

 

[Billy Goat]

Let me start by once again saying how much I love this little grill. After preparing the following meal for Alice, I grilled pork loin chops for myself, which always remain so juicy after the initial sear seals the surface. When I turn the chops, I finish on Low which also sears the bottom but cooks it a bit slower to medium doneness.

(I had stopped using pork loin chops on the Weber and in the kitchen under the broiler as they would usually dry out, being so lean. Not on the Ultra Sear, though.)

Testimonial ended.

Started by making spinach pasta.

Then grilled green and yellow zuchinni, portabella mushroom, yellow beet, sweet red pepper, onions, broccoli, asparagus and Italian style Hot Turkey Sausage on the Ultra Sear Infra Red portable grill.

Then made a sauce with garden tomatoes and sweet peppers, fresh basil, mushrooms, garlic, onion, salt, cayenne and Merlot. Cooked on the US grill.

Also made crispy mozzarella cheese discs as a garnish. All served on bed of fresh spinach.

Including pics of pasta, vegies on grill, sauce pot on grill, pasta in bowl with sauce, and then the finished plated dishwith vegies, mozzarella disca and sausage around the perimeter.

Another episode in Feeding Alice.

Shelly

Shelly:

Outstanding! I'm always looking for something new to do on the grill that has a high "wow" factor [I've become a "grill praise junkie" ] ... and this dish will certainly provide a "fix"!

My two daughters are in a meat minimalization phase ... so I've been moving to grilling more veggies on the grill ... and I take pride in fixing total meals on my JA ... so this is a dish I'll add to my recipe box.

Have grown beets, love to cook/eat beets ... but have never had a white beet .... how does it differ from the red variety?

BG in WV

[shelly]

Thanks BG. i was really pleased with how this dish came out. The bowl is actually the serving bowl which comes with individual pasta bowls, but Alice ate the whole thing. Low fat, low calories so why not. I guess she liked it!

Actually, I used yellow or golden beets for this dish but I used to grow white and chiogga (red/white alternating stripes inside) beets as well. Because of the limited heat control of the Ultra Sear grill, I precooked the beets before putting on the grill to finish off. They could roast on a regular grill, though, for the complete cook.

I stay away from red beets because they will stain wooden cutting boards, table linen et al. There is no stain from the juices of the other colors (varieties) of beets. I also prefer the sweetness of the other colors of beets as I find the red beets to be too sweet at times.

Beet seeds are actually clumped so they should be gently separated with fingers before planting. While yellow beets have a low germination rate, white beets have a high rate. And the haravested seeds of white beets will come true for future generations. By the way, there is a beet variety whose name escapes me right now that has a tiny root bulb but ample top and is grown solely for the beet greens.

If you want to be dramatic, grow white beets and make a borscht (beet soup), using milk, 1/2 & 1/2 or cream with some chicken broth, along with onion, celery and garlic, white pepper. Then puree and you will have a pure white soup with exceptional flavor. I used to make this at times at the restaurant.

Shelly

[Billy Goat]

Thanks BG. i was really pleased with how this dish came out. The bowl is actually the serving bowl which comes with individual pasta bowls, but Alice ate the whole thing. Low fat, low calories so why not. I guess she liked it!

Actually, I used yellow or golden beets for this dish but I used to grow white and chiogga (red/white alternating stripes inside) beets as well. Because of the limited heat control of the Ultra Sear grill, I precooked the beets before putting on the grill to finish off. They could roast on a regular grill, though, for the complete cook.

I stay away from red beets because they will stain wooden cutting boards, table linen et al. There is no stain from the juices of the other colors (varieties) of beets. I also prefer the sweetness of the other colors of beets as I find the red beets to be too sweet at times.

Beet seeds are actually clumped so they should be gently separated with fingers before planting. While yellow beets have a low germination rate, white beets have a high rate. And the haravested seeds of white beets will come true for future generations. By the way, there is a beet variety whose name escapes me right now that has a tiny root bulb but ample top and is grown solely for the beet greens.

If you want to be dramatic, grow white beets and make a borscht (beet soup), using milk, 1/2 & 1/2 or cream with some chicken broth, along with onion, celery and garlic, white pepper. Then puree and you will have a pure white soup with exceptional flavor. I used to make this at times at the restaurant.

Shelly

Shelly:

My wife is polish/russian ... borscht is a staple at our house! Which make me think a roasted beat variation would taste great!

BTW ... Your avitar make me LMAO!

BG in WV

[shelly]

Shelly:

My wife is polish/russian ... borscht is a staple at our house! Which make me think a roasted beat variation would taste great!

BTW ... Your avitar make me LMAO!

BG in WV

I also laughed so hard when I first saw it that I keep it on the fridge all the time. Neverr tire of it.

He's a prolicic cartoonist with big cottage industry. Lots of cartoons on his site.

http://www.offthemark.com/

Shelly