Wednesday, November 25, 2015
I took an onion and cut off the ends and stuck it on the grill without doing anything else to it. I put on a white sweet potato at the same time, and they took the same time to cook. When they were almost done, I put on a piece of ahi which had been marinated in tamarin and balsamic, finished with a little black & cayenne pepper. I served it (to myself) with kale sautéed with ginger and sesame seeds, with a little tamari and sesame oil to finish.
The peel came off the onion with no effort at all, so I had a cooked and easily sliceable onion as a garnish. Everything in the meal was perfectly cooked and seasoned, and the cooking itself felt effortless.