Who grills fruit?

I've been playing with this of late as an alternative to grilled vegetables.

Peaches this year have been exceptional. Grilling concentrates that wonderful flavor. Halve them. Spray a thin coat of olive oil on them just to keep them from sticking. Grill the cut face until nicely marked, then flip and grill the skin side on a cooler part of the grill until softened but still firm.

Bananas grill nicely, too. Halving them makes them too thin. Just peel them and grill them whole. Quickly mark them and they're done.

Apples and pears do nicely.

Pineapple is amazing

Mango halves. Suck the flesh from the pit while the rest is grilling.

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Not a fruit, but have you ever grilled whole fava beans? Put them on whole and grill until the outsides are charred. Open 'em up, pull out the beans, peel them, and enjoy. No salt, no oil, no nuttin'. Just you and the fava.

I hear chianti goes well with them. ;)

...and chicken dinner, with bacon and blue cheese redskin mash. The combo is delicious. I would have to look up the recipe, but IIRC, the glaze is chipotle and a bit of honey. Maybe I will find it tomorrow -- I have some delicious white peaches.

They're my favorite and worth every bit of the work it takes to make em. I usually peel them raw--Blanch them to get the skins off then sautee them with onion and garlic in Olive Oil, then give them a hefty dose of salt. (I'm not a huge salt user but love the salty Fava's)

Talk about a salty bean snack. I love these but have to lay off them cuzza the salt.

of my dad and grandma sitting at the kitchen table squeezing them into their mouths. I never tried them, tho, and they're hard to find in these parts.

I was a little kid when I first ate these. My Dad ate them pretty often and they were always part of any holiday antipasto.

They look right up my Alley. I've been having trouble getting around lately so need to rely on the old man to do the shopping but I may need to venture out to look for those. I have a plethora of fresh favas right now from the farmers market but you really can't have too many in my book.

Do you just eat those right out of the jar? They look like they'd be great with some pimentos, roasted grape tomatoes and roasted garlic over some Lettuce

You have to pop them out of their shell/hull/skin, like you do with favas. They're sorta pickled .... salty/vinegary.

Look in the aisle where they have the canned Italian sauce.

Good luck with getting around. Call around and save yourself the trouble!

I love favas too.

People are afraid of beans (I think) And Fava's are a little tricky with the double peeling....But that Tagliatelle recipe looks absolutely Orgasmic! I don't do pasta much anymore but I'm gonna make an exception for that one.

The Chez Panisse tagliatelle with favas is very good. I use twice as many favas and less pasta, BTW.

The courts have long held that recipes can't really be copyrighted. Their presentation (graphics, language/tone of directions ....... maybe. The basic recipe? Nope.

http://www.copyright.gov/fls/fl122.html

Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.

Protection under the copyright law (title 17 of the United States Code, section 102) extends only to “original works of authorship” that are fixed in a tangible form (a copy). “Original” means merely that the author produced the work by his own intellectual effort, as distinguished from copying an existing work. Copyright protection may extend to a description, explanation, or illustration, assuming that the requirements of the copyright law are met.

For information on how to register, see SL-35. For further information on copyright, deposit requirements, and registration procedures, see Circular 1, Copyright Basics. The deposit requirements depend on whether the work has been published at the time of registration:

* If the work is unpublished, one complete copy
* If the work was first published in the United States on or after January 1, 1978, two complete copies of the best edition
* If the work was first published in the United States before January 1, 1978, two complete copies as first published
* If the work was first published outside the United States, one complete copy of the work as first published
* If the work is a contribution to a collective work, and published after January 1, 1978, one complete copy of the best edition of the collective work or a photocopy of the contribution itself as it was published in the collective work

Copyright protects only the particular manner of an author’s expression in literary, artistic, or musical form. Copyright protection does not extend to names, titles, short phrases, ideas, systems, or methods.

Seriously, I don't mind sending them along in PMs but it feels wrong to me to distribute them on open web sites. Call me a stick in the mud.

I first saw thus done at our farmers market several years ago. Very tasty.

:hide:

Or is that the grills on my bar?

You silly clown.

To make quick - really quick - fresh sauces with. Grill, smoosh, add to sauteed garlic and whatever.