It may seem that I am always eating out but I really don’t. We try to pick up take-out once a week just so our favorite restaurants are still there after COVID-19. This Sunday it was nice enough to get out the grill and start grilling again.
I started with carrots. Always a favorite of mine, these particular carrots have olive oil, and some spices like Sunny Singapore (which is a version of lemon pepper without salt) from Penzey’s Spices.
Since it is the beginning of asparagus season, it must be because we found some at Sprouts. I put some on in my pan and grilled them, too. I marinated the spears in salad dressing. I like Italian so there ya go. If I do say so, this was a rare treat. The spears were not tough or stringy. The bottom end of the spear was broken off but it was basically a no fuss prep.
The big experiment this time was a mango. I had never had a mango on the grill, so out it went on the fire.
Since I was totally new to this concept. I checked out some recipes on-line. I liked this one that said to score the mango. This particular mango was on the grill for around 6 minutes. My fire was burning itself out so I didn’t have as much heat as I would have liked. But this way I didn’t burn the mango either.
We had some Lightlife Bratwurst sausages with pineapple, and an avocado. Ok, we didn’t finish everything just the mango. Wow! I’m always going to grill my mangoes after this. It was wonderful warm. We had another mango and yes it was good but the heat really brought the taste to another level. Who knew that hot fruit would be so good. Well obviously, we love pineapple on the grill too.
Santa Fe City Different Foodie 