0 Members and 1 Guest are viewing this topic. Read 6979 times.
I just use balsamic vinegar and olive oil. Fairly hot grill, relatively quick turns until the rigid spear goes limp with little blackened spots. It's not something you put on and leave for a while. You kind of have to attend to it from start to finish because you don't want oil catching fire.
You dip them in lemon .....what..... Bob
I just used olive oil, salt and pepper. Once they get a little color from the grill, we dip them in some lemon aioli and eat... I'm a simple man in more ways than one.
Quote from: Bob in St. Louis on 23 May 2008, 05:42 pmYou dip them in lemon .....what..... Bobhttp://en.wikipedia.org/wiki/Aioli
A few more recipes and we will have the AudioCirlces cook book! Wait, that might actually be a good idea!Wayner