On September 13, Junior Board of Birmingham Botanical Gardens presented From the Garden to the Grill, a class designed to teach participants proper grilling methods for items from their own gardens. A couple of the recipes shared in the class from Chef U:
Grilled Sweet Potato Salad:
4 Sweet Potatoes, peeled and cut into 1/2 slices
1/4 LB Haricot Verts (French Green Beans)
1 Red Onion, Sliced into thick slices
6 Tablespoons Olive Oil
2 Tablespoons Garlic, Minced
Salt and Freshly Ground Pepper
4 Tablespoons Whole Grain Mustard
1/4 Cup Cider Vinegar
1 Bunch Scallions, Chopped, Green Part Only
Preheat Grill to Medium High Heat
Toss Potatoes in 3 Tablespoones of Olive Oil; Season with Salt, Pepper and Garlic, Grill Potatoes Over Direct But Not too Hot Heat for 15-20 minutes or Until Tender, Remove and Set Aside. Meanwhile, Toss Onion Slices in 1 Tablespoon Olive Oil and Season with Salt and Pepper. Place on Grill until Marked and Tender. Toss Haricot Verts with remaining Olive Oil and Season with Salt and Pepper. Grill Verts till Tender, Maybe 2-3 Minutes.
Combine Cooked Vegetables and Dress with Remaining Ingredients, Taste and Season.
Mexican Street Corn
4 Ears Sweet Corn Still in Husk
1 Cup Mayo
2 Tablespoones Aji Amarillo
2 Limes, Juice
1 Lime, Zested
1/8 Teaspoon Smoked Paprika
Salt to Taste
Queso Fresco and Chopped Cilantro for Garnish
Preheat Grill to High, Roast Corn in Hush Until Tender (Approx. 45 minutes). In a Small Mixing Bowl, Whisk Mayo, Aji Amarillo, Lime Zest/Juice, Cayenne, Paprika and Salt. To Serve, Spread Hot Corn with Aioli, Garnish with Queso Fresco and Chopped Cilantro.