Is it really global warming or is that my grill?
Well we have a glimpse of it here and there, a teaser of above freezing temps. I don't claim to be a scientist but shouldn't global warming make the temperature warmer? Wouldn't you agree with me that this winter submerged in below freezing temperatures was one of the coldest we have had in some time?
I have only been in Pennsylvania about 1 1/2 years but I am not moving here from Florida. I am from a suburb of Boston. It is cold in Boston, so you couldn't argue it being an adjustment to the location.
Regardless of where you live you have to be anxious for the seasonal global warming. Let me explain.
I can't speak to the “world global warming” -- we will leave that to the scientists and politicians. What I am referring to is the seasonal global warming where our periscope protrudes the snow banks, and we step on grass. The snow melts and the temperatures start going above freezing more than they are below freezing.
After my cowering down to the deep chill of winter, I am inspired by the new song of birds calling me outside. I grab a rake and start the mundane task of cleaning up from the harsh winds whipping through the trees and leaving a wake of leaves, pine cones and branches. As mundane as it may be after the long winter it seems a welcome change from the routine of the four walls of winter.
This is the time when most of us check on the condition of our grills that have been iced up all winter and sweep out the cob webs. We exchange the hot chocolate and hot toddies for strawberry lemonade and raspberry iced tea.
The thoughts of it bring warmth to my face, as I contemplate brushing down the grill and laying out some purple eggplant, Vidalia onions and bell peppers for a grilled vegetable. Then the sizzle and crackle of a T-bone rendering into the flames will make it official -- grilling season is here.
Now that is my kind of global warming.
1 eggplant, sliced into 1/4" slices
1 Vidalia onion, peeled, and sliced into 1/4" rings, leave whole
1 red bell pepper (from top down cut the sides off the peppers)
4 each portobello mushrooms
1/2 lb. asparagus, cut 2" off the bottoms
2 T. Extra Virgin Olive oil, from the first cold press
2 oz. Balsamic vinegar
1/2 tsp. Thyme, fresh preferred
Salt and pepper
1. In a large bowl toss the vegetables with the oil and vinegar.
2. Lay out on hot grill.
3. Season with salt and pepper, allow to cook 2-3 minutes on each side.
4. Remove, cut at an angle into workable sized pieces.
5. Serve, with a drizzle of balsamic vinegar and some fresh chopped thyme.
Executive Chef Michael Davis believes a creative innovation of wholesome foods is the best approach to eating... foods unadulterated by chemicals, layered in flavors with a picturesque presentation. He received his A.A.S. in Culinary Arts at Johnson and Wales University.