Broccoli with Salt

I don't usually talk about one ingredient like this. But, Joe (my dad) made me some really good broccoli and I needed to share this with you.

I've always simply steamed broccoli in a steamer basket. Joe boils his with some salt in the water. There are some people who like their broccoli crisp, even when cooked. I prefer mine a little soft, still green and not mushy.

Here's what you need to do:

Cut your broccoli up into florets, discarding the tough bottom stems.

Bring a large pot of salted water to a boil.

Add broccoli and cook for about 8 minutes, or until your fork goes through the stems.

Enjoy!

Lettuce on the Grill??

I guess the idea first came to me when I was at a Korean BBQ restaurant. You grill your own food at your table (the one and only time Joe and Gran Fran joined me for this sort of dinner when we were finished, Joe asked "So, do we have to go in the back now and do the dishes, too.")

If a fire breaks out (as it often does, due to the lovely sugar-laced marinade and fat dripping from the short ribs), they supply you with large romaine lettuce leaves to put the fire out. Never one to waste anything (especially if it's covered in fat, char and delightful marinade), I ate some of the lettuce. It was almost as good as the short ribs.

Fast forward fifteen years (!) and my brother-in-law (FQ) and I were discussing a recipe for grilled radicchio that we saw in Gourmet Magazine (RIP). We tried it once, and then forgot about it.

Speed ahead, once more, to the present (well, July 4th) and I came up with a great idea for our grilled radicchio. I had two ears of corn, some shallots and a couple of other things, so we made a salad. My main man (CM) grilled up the radicchio, and in no time at all, we had a fantastic salad on our hands (er, our plates).

Grilled Radicchio Salad
Ingredients:

• 1 head Radicchio
• 1 large Shallot, minced
• 2 ears Corn
• 1 large Heirloom Tomato, chopped
• 1 bunch Frisee, shredded
• 1/3 cup Olive Oil
• Salt and Pepper to Taste

Method:

• Heat BBQ grill until super hot, but not smoking.
• Cut up radicchio into chunks.
• Pour olive oil over radicchio on toss to coat.
• Place radicchio chunks on grill, grill on one side for two minutes, making sure flames don't get too high.
• Turn radicchio over, pouring remaining oil onto it. Cook for two more minutes, or until soft. 
• Remove from heat, and chop into smaller pieces.
• Take corn off the cobs, placing the loose kernels into a large bowl.
• Add tomatoes, shallots and grilled radicchio to bowl. Toss, gently pulling the radicchio leaves apart.
• Sprinkle shredded frisee on top of mix.
• Finish with a little olive oil, salt and pepper.

Enjoy!!