Grilled Leeks on a Whim
In our very first post, I mentioned that I’m “de nuoi” or very easy to please/nurture since I can eat something for days and don’t mind left overs. The past two weekends Kim made me com tam suon bi cha (broken rice with pork chops, pork skin and pork custard) and bun thit nuong (vermicelli with grilled pork) to eat for the week. So do I ever have to cook during the week? Well, yes–occasionally things do run out and I have to fend for myself 🙂
I followed Wrightfood’s recipe exactly– except instead of basil, I used mint since it was what I had.
- 2 medium sized leeks
- salt and pepper
- 1 tbs white wine vinegar
- 2 tbs olive oil
- 2 tbs chopped mint
Cut off the leafy green end of the leek and keep the slightly green and white portion. Split lengthwise, then halve again across. The leaves of the leek will be tightly packed so split them apart to wash as there are lots of dirt and grit in between. Blanch in boiling water. Drain, dry, drizzle with olive oil and grill. Finish with sea salt, fresh cracked pepper, splash of white wine vinegar and finely chopped mint. In the meantime, the steak was pan seared and finished in the oven.
I must say, it was super easy and the grilled leek was spectacular. Thanks, Matt!