KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2016 > 10 > 2016-10-17_Sausage_Yuca.html

Grilled Sausage, Yuca, and Eggplant

/posts/2016/10/2016-10-17_Sausage_Yuca.html


You are viewing revision ad141888 from 2018-03-29 20:57:33 -0600. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have [@rev] links to this revision or add ?rev=ad141888 to a URL. See the help page for more information.


I grilled a bunch of food for Meredith's parents who were visiting. There were two types of sausage, both chicken based and from Sprouts. I think they were green-chile and something else salsa related. I just grilled them, probably for too long. I think you're supposed to par cook sausage so that it doesn't spend so much time on the grill. I should look into that since these were a bit dry.

The eggplant was pretty typical.

The real "new" thing was grilled yuca. I had been using yuca a few times, but I decided to grill it. I read a few things and the general consensus was to simmer it for about 30 minutes and then finish it on the grill. I cut up two yucas, but one was really on its way out. I ended up cutting out a lot of chunks that were soft.

While, I do not know for sure, there seemed to be a mix in the resulting yuca of pieces that I thought were good and pieces that I though smelled like feet. YUCK! I really do not know why, but some of it just wasn't very good or enjoyable.

I do not think I would rush to gril it again, though it did seem to work fine in cooking it.