Planning a BBQ party catering to diverse eating habits can be a challenge. However, there’s a surprising solution to delight your vegetarians and health-conscious friends alike- grilled carrot dogs. Here is an easy recipe to transform simple grilled carrots into flavorful hot dog substitutes with a sweet and spicy mustard paste.
Ingredients (for 6 Pieces):
● 6 peeled carrots (about 1-inch in diameter)
● 6 hot dog buns
● 2 tablespoons Dijon mustard
● ¼ cup yellow mustard
● ½ teaspoon dry ground mustard
● 1 teaspoon granulated garlic
● ½ teaspoon ground cumin
● 1 teaspoon paprika
Method:
● Fill a pot with water and place it on high heat until it comes to a rolling boil.
● Cut the peeled carrots to the length of a hot dog bun, approximately 6 inches.
● Carefully place the carrot pieces into the boiling water and boil for about 10 to 12 minutes, or until they are knife-tender.
● Drain the cooked carrot pieces. Use a paper towel to gently pat them dry and place them on a sheet tray or plate.
● Combine the yellow mustard, Dijon mustard, garlic, paprika, cumin, and ground mustard in a small bowl. Mix them together until they form a smooth paste.
● Generously smear the mustard paste over the carrot pieces. Make sure to coat all sides evenly to add a tanginess and depth of flavor to the carrots.
● Prepare your grill for direct medium heat, preheating it to a temperature range of 350°F to 450°F (175°C to 230°C).
● Place the mustard-coated carrot pieces directly on the grill grates, turning several times to ensure they cook evenly. Grill the carrots for approximately 6-8 minutes or until they develop grill marks.
● Place the hot dog buns on the grill, cut side down. Grill them for about 45-60 seconds until they are lightly toasted and marked by the grill.
● Once all the carrots and buns are grilled, remove them from the heat. Place a grilled carrot in each bun and serve them hot with your favorite toppings and condiments.
One Israeli Chef’s Cauliflower Recipe Is Taking the World By Storm
Many chefs throughout the US are embracing and putting their own spin on a modern recipe for a whole roasted cauliflower. The dish stands out with its depth of flavor and its marvelous simplicity. Like every trendy dish with many variations, it’s easy for the origins of the recipe to become obscured, which is why it’s important to give credit where it’s due!
The Recipe’s Origins
The whole roasted cauliflower recipe was made popular by celebrity Israeli chef, Eyal Shani. Owning nine restaurants and serving as a judge on the reality cooking show Master Chef, Shani is one of the best-known chefs in the Israeli culinary scene. Shani shares that he wasn’t the original creator of the dish and that he actually learned about it from Shahar Segal, his business partner during a Friday dinner nearly 10 years ago. The recipe was passed down to Segal by his mother. The famous chef later perfected the dish preparation technique and still serves it today in several of his restaurants!
What’s Needed
This humble yet scrumptious dish can be served as the main meal or a delicious side to a more elaborate dinner menu. It requires only a handful of ingredients including:
- A medium-sized cauliflower with thickly packed florets and fresh green leaves
- Sea salt
- Mineral Water
- 3 tablespoons of olive oil
Preparing the Roasted Cauliflower
Preheat the oven to 430 degrees Fahrenheit. In a metal pot ¾ full of mineral water, place the cauliflower. Add around 10 grams of salt per liter of water, cover with the lid, and bring to a boil. Over medium heat, cook for 10-15 minutes. Drain the vegetable, brush it with olive oil, and sprinkle it with salt.
Place it in a baking dish in the center of the oven and bake until the tops turn golden brown. The outside of the cauliflower should be crisp, the inside buttery smooth, and the florets should separate easily using just a spoon.