Bachelor Parties and Le Milsa

Bachelor parties and le Milsa go hand in hand - copious amounts of all-you-can-eat meat, delicious little mushrooms and dancing women...I was curious to see if I could duplicate them on my grill and I think I came pretty close (Nick Mumme, this one's for you!) Not to mention I found some T-Bones sitting in my freezer, and with a quick flip through Weber's  I found something I'd never tried before with steak: pesto. Throw in some greens and some yams and what a meal!

Sweet Potatoes:

My Dad started microwaving his potatoes for a few minutes before wrapping them and throwing them on the grill - this works terribly well and will save you some propane! Leave them on there until you they're soft right through, then remove and leave them in the tin foil.

Le Milsa Mushrooms:

Wash and cut the stem of your mushrooms pretty close, them throw them into a double-foil "package" (this is basically two sheets of tin foil which will be sealed up later on). I added a bit of margarine, salt and pepper, and finally  some generic "Cajun Spice." You should be able to find this at any grocery store, it's mostly salt with some cayenne and paprika for bite, so use it sparingly. Seal up the package, grill on LOW heat for 10-15 minutes or when you hear it really start to sizzle. Then I tossed them in a frying pan for a few minutes just to get rid of some of the excess water.

Grilled Asparagus:

Super easy! Snap off the stems, toss with some olive oil, salt and pepper - and to the grill! Roll them around almost constantly over LOW heat, and once they look done - they probably are. (I suggest you do the Asparagus last otherwise they'll go cold...)

Tomato Pesto:

If you want the whole steak procedure again, you'll have to go back to Steak Basics and take a look (feel free to ask me any questions!) Instead I'm going to jump right to the pesto...

• Parmesan cheese (about 1/4 cup)
• Roasted pine nuts (on medium heat in a frying pan until golden brown)
• Sun-dried Tomatoes (~8 of them?)
• 8-10 fresh Basil leaves
• Garlic (crushed!)
• 1-2 Tbsp olive oil

I used a hand blender because it's a pretty small amount, but if you're planning on making a bigger batch you could use a real blender. Blend all the dry ingredients together first, then slowly add the oil. If it still does not have the right consistency - add a spoonful of warm water (not more oil...)

Once all that's done, pump your fist up into the yeah and yell something like "Who's the man?!" just so all your neighbors know where that mouth watering smell is originating.

Cheers!

TW