I haven't touched my barbecue lately on account of a ridiculous schedule and all too frequent downpours. But these last two days, sitting at home and reading the latest escapade of our friend Harry Potter, I finally had time to cook...even though it was nothing very fancy.
Two days ago my girlfriend revealed that she had a craving for perogies. When it comes of those little morsels of carbs and starch I'm really not one to refuse. So, taking the frozen grocery store variety out of our freezer, I boiled the perogies and prepared a frying pan in which I placed bacon, chopped onion and garlic. But this time, instead of transferring the perogies to a skillet full of peanut oil, I brought the little dough balls to the barbecue. The result was nicely charred, crispy and puffy perogies accompanied by the bacon mixture, sour cream, salsa and hot sauce. And anyone who says "Ew!" to salsa on perogies hasn't tried it yet. They're a match made in heaven
In my book (dans mon livre à moé) everything can be grilled except the obvious exceptions such as eggs and other liquid food items. I cook corn (without the husk) directly on the grill and make sure to get loads of barbecue sauce in between each individual kernel. Today I even cooked some bacon strips on the grill to go with my hamburgers. They sizzled beautifully over the flames they were feading in the bottom of my bbq. I then sandwiched them between the patty and a slice of processed cheese, waited for the cheese to melt and then splattered my face in the tomatoey, pickle, onion, jerk bbq sauce goodness of the hamburger more appropriately called a manwich. Simple but delicious.
Now I just have to figure out a way of making my patties taste less bland, a feat I haven't yet achieved dispite the fact that I load it with flavoured bread crumbs, cajun spice mix, chopped red onion, and an egg. Sigh *
