FFoF

Here are this week’s four questions. The theme is “barbeque”. I guess Valmg was inspired by the spring weather us East Coasters are finally experiencing. Check out everything else she blogs about....

#1. What is your favorite food that is cooked on the barbeque?
I love seasonal veggies; however, one of my favorite smells is a hamburger cooking on a charcoal grill. (Weird, I know! But it just reminds me of childhood!)

#2. What veggies, if any, do you cook on the barbeque?
It's my mom's combo, the perfect blend: yellow peppers, purple onion, eggplant, zucchini, portabella mushrooms, asparagus, and red peppers...minced garlic, lemon, honey, salt, pepper, worcestire sauce, balsamic vinegar


#3. Tell us a little about your barbeque habits. Who grills, how often, what months, etc.
Unfortunately, apartment living doesn't really afford me the luxury grilling, but when at home the grill gets fired up at least 2 times a week even in the winter, and summers at Cape Cod, it was grilling every night! Steaks and burgers= dad; chicken and fish =mom.

#4. Share a barbeque recipe.
Grilled Pineapple and Scallops Teriyaki
*couldn't be easier*
12 large sea scallops, washed and dried
12 chunks fresh pineapple
1/4 cup bottled all-natural teriyaki sauce

Soak 6 wooden skewers in water. Toss all ingredients together in a bowl and marinate for ½ hour to 1 hour. When ready to cook, drain skewers.

Heat the grill to medium.

Place 2 pineapple chunks and 2 scallops on each skewer. Grill, turning as needed, for 6 to 8 minutes or until scallops are just cooked through.