"Manning" the Grill

posted June 16, 2005
by Sara Rae Gore, New York Dish

With Father's Day being this weekend, I will be making the hike upstate to visit my folks. My parents' house, which is on a lake, is more like a resort of sorts, with people coming in and out all day long, all summer long. So much so, that they really should consider a revolving door.

You see, almost everyone in the surrounding towns is related to me. What can I say? My mother is Irish and you know the Irish: They like to reproduce. Most also are in complete compliance with the open door policy that has been in effect since I can remember. So, as is the case with any holiday, the house will be alive with sisters, aunts, uncles, nieces, cousins, dogs, ticks--you name it.

All throughout the summer the grill really puts in overtime making up for the winter months. So, with that in mind, let's just talk about this grill thing. I have to say, I really despise the term "manning" the grill. For some reason, grilling makes men feel more like men. Why? I don’t know yet. But on many occasions, I have personally witnessed a complete and total machismo transformation of any man standing in front of a grill.

It's as if the propane is making them high. What is the thrill of the grill? Is it the oversized tools? Is it the heat? Is it the raw meat? You would think that the silly little aprons printed with those tired old phrases (that they somehow still find amusing) like “Kiss The Cook” or “Kiss Me, I’m Italian” would be embarrassing enough to keep them from wanting to pound on their chests and let out a big Tarzan call!

My problem is this: Women have been cooking over fire for centuries too. We want the same respect. Why aren't we recognized as grillers? Mrs. Ingles would be very upset if she knew that the path she blazed for us was not followed.

So, I raise my tongs in protest, wearing my apron that says "Kiss My A**" in an attempt to overcome this grill prejudice. No more of this stereotypical manning of the grill crap. This year, the grill is womanned!!

The only downside to this is that I will head back to the city with at least a dozen or so newly acquired mosquito bites. They're onto me, I tell you. They must sense that I'm a city girl and are trying to stock up on my blood type because somehow I'm the only one who ends up with bites. Hmmm. It's disturbing really. I can just picture them licking their chops with a buggy, devilish grin and rubbing their little limbs together saying, "Aaaahhh, fresh meat."

Anyway, ultimately I think that most men like to grill because working over the hot flame makes them sweat profusely. This inevitably makes them think that they’re working harder, which in turn warrants an extra beer. Ah ha!

Alright, on Father’s Day let's show our appreciation for their many years of hard work. It's time for a role reversal. Woman the grill, wear a silly apron, and keep yelling into the kitchen, "Hey, honey. Get me another beer would ya?" And then just for kicks, make them do the dishes.

Whenever I go home, I give my father a break from the grilling and make him something he wouldn't normally make for himself. So, I've come up with a recipe that I will be making on Father's Day. We always have a house-full, so I'll make a few batches of these grilled vegetable, fresh mozzarella, and roasted garlic olive caper caviar sandwiches for the whole crew. Have a great Father’s Day and enjoy!

Grilled Vegetable, Mozzarella, and Olive Caper Caviar Sandwiches Recipe
http://www.cdkitchen.com/

Serves/Makes: 6
Ready in: < 30 minutes

* 1 large Eggplant
* 2 Red peppers
* 1 bunch Arugula, rinsed and pat dry
* 8 ounces Fresh mozzarella, sliced in 1/2 in. slices
* 1 loaf Ciabatta
* 1/4 cup chiffonade of basil
* 1 cup Balsamic Vinegar
* Olive oil for brushing

***Roasted Garlic Olive Caper Caviar***

* 8 ounces Kalamata olives, pitted
* 1 head garlic, roasted
* 2 tablespoons capers
* 2 anchovy fillets, (rinsed)
* 1/4 cup Fresh parsley, chopped
* 1 lug olive oil

For garlic olive caper caviar:

Place all ingredients except olive oil in food processor. Pulse until caviar consistency. Add olive oil and pulse a few seconds more.

Roast the red peppers:

Over a high heat grill, place the red peppers, turning occasionally and cook until charred and blistered all the way around. Place in zipper-top storage bag and seal shut to continue cooking.

After 10-15 minutes, peel skins off peppers, slice in sections, remove seeds and ribs, and season with salt and pepper.

Grill Eggplant:

Slice eggplant lengthwise in 1/2-inch slices. Brush with olive oil and season with salt and pepper. Over medium hot fire, grill slices about 3 minutes per side or until soft.

Balsamic Reduction:

In a small saucepan over medium heat, reduce balsamic vinegar by almost half. Drizzle over eggplant and peppers.

Slice ciabatta horizontally. Brush with olive oil and season with salt and pepper. Place on outside of grill where there is less heat, cut side down and grill until lightly golden. Remove from grill and spread both cut sides with olive caper caviar.

On bottom of loaf, layer eggplant, red pepper, basil, mozzarella, and arugula evenly. Top with remaining half of ciabatta and with a serrated knife, slice widthwise into desired amount of sections.

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