So I thought of a couple of recipes that I think would be kinda yummy. The first is something I just haven’t had the time to make, and the second I cannot make properly due to regulations on importing fresh truffles into Canada.
Grilled Asparagus with Blueberry/Vodka Drizzle
Grill 5 asparagus sticks/spears until tender. While they’re grilling, flambé some of the alcohol out of a shot of vodka. Juice some fresh blueberries, and combine with the vodka to taste. 50-50 is probably good, by my guess. Put the 5 asparagus on a plate, add a little ground pepper and salt. Add a 2″ square of butter, slightly melted, to the bottom of the asparagus. Pour the blueberry/vodka drizzle over the asparagus.
Portobello Mushroom Cap with Grilled Vegetables
Combine about half a cup of bourbon whiskey and some shredded white truffle in a shallow dish. Remove the inside of the portobello mushroom cap, wash it, and add it to the bourbon mix. Let this marinate overnight. The next evening, remove the mushroom from the dish, and grill it. Grill some peppers (red, green, and orange or yellow), red onions and zucchini, with some salt and pepper, and a little of the truffle infused bourbon mixture. Pour grilled vegetables into the middle of the overturned mushroom cap on a plate.
I’m just guessing with both of these, but I think they’d taste great. The asparagus should be simple to make, so I’ll try that sometime soon. I might add a little xanthan gum to the drizzle to increase its viscosity. The mushroom recipe is something I can’t try anytime soon, because the regulations for importing fresh truffles prevent most companies from importing them. Bite, in Inglewood, apparently has jarred truffles, so I might give those a whirl.