So this post is about 2 weeks late…see I went on vacation, made an amazing meal, went to take pictures and *crash* the camera battery dies mid photo. All the pictures were gone! *poof*
After lamenting the loss and a recent trip to the farmer’s market, I decided to try again…This time the I made sure the camera was charged…
Cooking while on vacation provides an interesting set of challenges. First challenge is finding a kitchen. If you are staying with family, then one is not really an issue. The next challenge is working in an unfamiliar kitchen with different locations for utensils, pans and serving dishes. Different appliances and spices are definitely difficult as well. Not to mention all the extra bodies that like to
get in the way help fix dinner.
As you have probably guessed, I’m on vacation this week. Our destination: Tulsa, Oklahoma. We had a friend’s wedding this weekend, the 33rd anniversary celebration of my in-laws along with a trip to Branson scheduled for later this week.
The anniversary celebration dinner was for 12 people and I was put in charge of the menu and coordinating the execution. I’ve never cooked for that many people before…Good news, they have a grill. Not just any grill but a large, charcoal grill. Good news, they decided on chicken and had it on hand. Good news, the Food Network magazine I bought for the 6.5 hour plane ride had an interesting recipe for Cowboy Beans. Good news, Tulsa has a great farmer’s market on Cherry Street where I found some great produce including amazing baby carrots, greenery still on!
So the menu is set…marinated grilled chicken, cowboy beans, fresh salad and grilled carrots with a homemade garlic mustard vinaigrette. (The dressing goes great with the carrots, on the salad and as a dipper for the chicken.)
Today I’m focusing on the grilled carrots and the vinaigrette. To me they stole the show!
Fresh carrots, less than 1” in diameter
Small bowl of olive oil
- Pre-heat grill. If using gas, let heat up for 5 – 10 minutes. If using charcoal, light the briquettes, let it turn to ash and wait until it reaches proper cooking temperature (about 30 – 45 minutes).
- While the grill is heating up, dredge or drag the carrots through the bowl of oil. Be sure to cover each carrot completely with oil. This provides a barrier and allows for even thorough cooking.
- Once the grill is ready, place carrots on the grill in a single layer. Allow to cook 5 – 10 minutes before rotating 180 degrees. Cook for another 5 – 10 minutes and remove from the grill. Smaller carrots will cook faster than larger ones. Also, this time provides medium cook. If you like them softer, cook an additional 5 – 15 minutes. Don’t be afraid to try one right off the grill! YUM!
Garlic Mustard Vinaigrette
½ cup of olive oil
1/3 cup of apple cider vinegar
2 tbsp. garlic mustard or 2 tbsp. Dijon mustard and 2 tsp. garlic powder (used Savannah-Channelle Aioli Garlic Mustard)
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. ground cumin
1/2 packet of sweetener, Truvia or Equal
Salt and white pepper, to taste
- Combine all ingredients in a sauce pan. Whisk until well mixed.
- Heat over medium-low heat for 10 – 15 minutes stirring occasionally. The dressing should be bubbling but not boiling.
- Remove from heat and allow dressing to cool before serving.
- Enjoy over carrots, on a salad or as a dipping sauce.