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Romaine

Someone posted about grilled romaine, any advice lookin for a different side

Comments

  • WolfpackWolfpack Posts: 1,209
    I slice in half and sprinkle with olive oil, s/p and Grill direct 400 or so about 60-90 secs per side. Then add Parmesan cheese and dressing once off the grill. I really like it with champagne vinaigrette.
    Greensboro, NC
  • SkiddymarkerSkiddymarker Posts: 6,059
    Grilled romaine can be very simple or ultra complex - depends on your required result and skill. 
    Simplest is to simply split the heads in half lengthwise, drizzle or spritz with EVOO and your favorite seasoning (could be just salt and pepper) High heat to get some grill marks. I suggest doing cut side down first, this lets you add some Romano or Parma cheese to the already grilled side as you grill the non-cut side. 

    @Paqman is the expert.....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • jscarfojscarfo Posts: 376
    Thanks sounds simple enough, gonna try it tomorrow.
  • shuckershucker Posts: 92
    now I don't like wilted lettuce. If I toast a sandwich with lettuce, the lettuce always goes on after the sandwich comes out of the oven.  I'd like to try this but Im not sure what to expect.  does it taste like warm, wilted lettuce?

    Shucker

    Eastern North Carolina

    Go Pirates!

    Large Big Green Egg

    Medium Big Green Egg

  • Carolina QCarolina Q Posts: 7,366
    shucker, as one Pirate to another, I'm with you! One of those things I've never even been tempted to try.  :D
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • paqmanpaqman Posts: 1,160
    @shucker and @Carolina Q I was just like you until I finally decided to try grilled romaine after seeing it on a few TV shows and seeing someone here posting about it. The grilling process brings out the sweetness of the romaine. It is so much better that way...

    I cut the romaine hearts in half lengthwise and sprinkle a little olive oil and coarse salt. It is important to go lightly with the olive oil to avoid flare ups. I then grill the romaines @ 400-450F (direct) until they have nice grill marks (about 1 minute per side). After grilling them, I use each half as a "boat" and top them with whatever I have on hand: cherry tomatoes, cucumber, shallots, red onion; avocado, bacon, salami, chicken, raspberries, strawberries, oranges, apples, almonds, pine nuts, parmesan, etc... As a dressing I usually use a simple mixture of balsamic vinegar and EVOO but creamy dressings are good as well.

    Here's one of my posts about it: http://eggheadforum.com/discussion/1152509/foie-gras-avocado-salami-parmesan-tomatoes-french-shallots

    ____________________
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  • calikingcaliking Posts: 5,797
    I dusted with DP Pineapple Head and it turned out great. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jscarfojscarfo Posts: 376
    For .99 cents it's worth a shot, I had it one time in a restaurant and it was excellent.
  • SkiddymarkerSkiddymarker Posts: 6,059
    Best place to buy has to be Costco - six romaine hearts for under $4. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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