It’s time once again for the 4-Ingredient Challenge, and once again it comes with several disclaimers. First, the title might include the words “Meatless Monday”, but that is only because it is being posted on Monday. I plan on having an all-meat dinner tonight to make up for what I did to us on Sunday. Second, I wasn’t responsible for the protein for this challenge in spite of what Larry from The BBQ Grail will tell you. And last, I don’t even intend to do this again, nor do I endorse any of you trying this one at home.
The four ingredients this month? Tofu, potatoes, peas (of any sort), and melon. Originally the melon was cheese, until it was pointed out that cheese is not a fruit (although my wife would have you believe that it is). As such, it is my understanding that a few of this month’s participants actually got this out of the way early in the month before the discrepancy was pointed out. Personally, I believe that they chose to ignore the melons. I fully expect to see mashed potatoes, tofu, and peas with a cheese topping baked into it…
At any rate, I finally came up with a concept after racking my brain for a couple of weeks (and spending an inordinate amount of time looking at vegetarian sites on the Internet). It involved cooking potatoes, tofu, and watermelon cubes on the BS Keg.
The taters were trashbag style using the same spices as the last few cooks. What can I say, I’m in a rut. While I was at it, I cut the tofu into cubes and dusted it with some Rub Company Original recipe, stabbed it with wooden skewers, and put it on the grill with some skewered watermelon. Oh, and I also prepared some tofu just for The BBQ Grail.
I don’t care for peas, but do like fresh snow peas, so they were chopped and mixed with the greens that formed the base of the salad that resulted from all this nonsense. The dressing was a mix of EVOO and balsamic vinegar, and some chopped cilantro was added to the salad mix to give it some zing. The grilled ingredients were stacked on top, and joined by some feta cheese.
The resulting salad wasn’t actually that bad, although the taters didn’t work very well with it (even though they were tasty by themselves). The tofu? Well, like white rice, it tasted like what was put on it. SWMBO was on me for not marinating the tofu, but that was part of my plan. I don’t want to have her think I might be interested in fixing it again…
As for the carved tofu, it was brushed with BBQ sauce in order to insure it was truly FauxQue. Larry, this photo is for you:
As with all the other 4-Ingredient Challenges, we seem to have picked up a few new bloggers this month. Be sure and check out what they did; some of them are serious cooks and might have actually turned this meal into something good.
About this month’s “On Our Grills” 4 Ingredient Challenge Bloggers
The BBQ Grail
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
Grill Adventures by Broadcast Marc
Grill Adventures by broadcastmarc was started in March of 2010. According to the author, he started the BBQ thing when he was 30, before that they ate a lot outside and had fun, but when kids came into their life they started serious cooking. Most of it is really healthy. The grill has a special place in his heart because they love to do things outside. Everything he makes is an adventure, and sometimes they use the books. They try to grill as much as they can year round.
Nibble Me This
Nibble Me This is Chris Grove’s blog about his misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.
Bob’s Brew and ‘Que
Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.
Cooking, by the seat of my Pants!
Cooking by the seat of my Pants began life as a way to document Jerry Russell’s culinary misadventures. Since then it has become his way to encourage people to cook without boundaries or recipes. To just get in the kitchen and cook something from the heart.
Better Recipes “The Daily Dish”
Kristina has been writing “The Daily Dish” for www.BetterRecipes.com for the past two years. The blog covers a wide variety of recipes, but firing up the grill truly lights up her passion for food! She was named “America’s Next Pork Personality” by Guy Fieri for one of her grilled pork dishes, won the outdoor grilling division of the National Beef Cook-Off, and her winning grilled lamb-burger took her all the way to the land Down Under with Meat and Livestock Australia. The “4-Ingredient Challenge” is a fun and exciting way to get creative on the grill!
Livefire cooking is about taking ordinary cooking and adding the flavor of fire to it, whether in high heat grilling, low heat smoking or indirect heat for baking. It’s about taking the primitive element of fire and harnessing it to make great food.