Ross in Ventura

Beli

Morning Ross, Fancy some of your nice burgers tomorrow :woohoo: , would like to have them w/ romaine lettuce, now how do you suggest I cook/ grill, the romaine? Never done one....

Richard Fl

He is still sleeping in. Here is the basis. I like to put some balsamic on after the cook.


http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=907200&catid=1

Salad, Romaine, Grilled

A perfect appetizer for anything off the Big Green Egg.


INGREDIENTS:
2 Romaine Hearts
Olive oil
Parmesian Cheese
Salt & Pepper




********Preparation Directions*********
1 Cut the Romaine Hearts down the middle. Pull off any loose external leaves. You want a small tight bunch. Brush with olive oil. Sprinkle with fresh parmesian cheese. Push some cheese into the folds of the leaves. Sprinkle with salt and pepper and whatever spices you like. Put into the fridge to keep these nice and cold. Take out at the last minute.
********Cooking Directions********
1 After grilling your meat, steak, etc., crank up the heat and flames in your Green Egg. Put the Romaine Hearts face up on the grill for 2 minutes, then flip over for a few minutes. It will make your grill a bit messy, so leave the heat up to burn off that cheese.
2 Serve immediately. I don't add any extra dressing, but a bit of Italian or Remolaude dressing is nice. Enjoy!


Recipe Type
Salad

Recipe Source
Author: Patrick Weldon patrickweldon@hotmail.com

Source: BGE Forum, Patrick Weldon, 2006/02/12

Beli

TKS mi amigo, is it 425* or 600* ?? 4 min.TKS

Richard Fl

I do mine around 375-400, don't know about Ross.

Just found a Ross answer.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=829433&catid=1

Beli

Beautiful!!!!!! TKS Richard!!!!!!!