Cooking At Home

In honor of Father’s Day, I grilled. I have really enjoyed firing up the grill this year. I love carrots. They are one of my favorite vegetables. So if any food that has in it carrot, I am usually very enthusiastic to try. As you may remember in a previous post last year, I extolled SouthPark Seafood in Portland.

We ordered their dukkah carrots in the bar. Carrots as bar food??? It was something new for me. So being that it was carrots, I ordered the dish. It went so well with a nice cold beer. The spices were so incredible.I had never tasted anything that crunchy and spice forward. The dish depended upon the spices in order to succeed. I told my better half that she could do this. Thank Goodness that she is always up for a challenge.

I found this recipe by Adeena Sussman. I also learned from Ms. Sussman that dukkah is an Egyptian spice blend. Wow! I’m going international. How cool is that!!! I have included her recipe above. We make it our own by using pistachio and almonds instead of hazelnuts. The spices are combined and toasted in the toaster oven not in a skillet as mentioned above. Dukkah lasts for several servings of carrots. Dukkah carrots are especially wonderful on a charcoal grill.

I also grilled pineapple. I got this idea from my good friend, M. Houdek. Thanks again!!!

I grill the pineapple and the carrots for about 3 minutes on each side. This really depends on how hot your charcoal is. Sometimes it is a little less other times, I grill a little longer. But the main thing is to time the fruit and vegetables.

As you can see I’m also grilling Impossible Burgers. I grill them for 3 minutes on each side as well. I also use a meat thermometer to make sure the internal temperature is 160. Usually, the grill has to be somewhere near 300 degrees to get that temperature.