I have never thought about anything to do with leeks besides putting them in my own clam chowder recipe. However, I ran across a recipe for grilled leeks and let me just say, if you like artichokes, vinegar and/or bacon, these are delicious and make a great side dish. This is the first time I have tried this and they are excellent. My wife loved them as did I and said, "we need to do these the next time we have guests over."
Anyway, here's the recipe and a shot from last night. I didn't expect these to be so good so I didn't do my normal pic walk through.
Ingredients
• 4 large leeks, dark green sections removed
• 2 tablespoons bacon drippings
• Heavy pinch kosher salt
• 1 tablespoon balsamic vinegar
• Crumbled bacon and goat cheese, as an accompaniment, optional
Directions
Preheat grill to high (I actually used 400). Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.
I used a jalapeno goat cheese and maple bacon as that was what we had on hand. Next time, I'll do these over charcoal and either apple or cherry wood.
Now, back to painting :ballchain: and someday, I'll get back to the smoker
Anyway, here's the recipe and a shot from last night. I didn't expect these to be so good so I didn't do my normal pic walk through.
Ingredients
• 4 large leeks, dark green sections removed
• 2 tablespoons bacon drippings
• Heavy pinch kosher salt
• 1 tablespoon balsamic vinegar
• Crumbled bacon and goat cheese, as an accompaniment, optional
Directions
Preheat grill to high (I actually used 400). Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.
I used a jalapeno goat cheese and maple bacon as that was what we had on hand. Next time, I'll do these over charcoal and either apple or cherry wood.
Now, back to painting :ballchain: and someday, I'll get back to the smoker
Comment