That title shouldn't be surprising since our grill seems to be in constant use all year round. We've gotten in trouble a couple of times trying to cook something that needs to cook for quite a while - when it's the middle of winter and the grill has a tough time keeping the heat up. I think there was a time that a roasted chicken took about three times as long to cook as it should have. Oh, well, the joys of experimenting! This time, though, our experiment had far better results. While my stepsons (Greg and Matt) and Greg's girlfriend, Mary, were here visiting we went on a culinary tour of Indianapolis. One of our stops was a delightful place that is now called Klaus'. They specialize in all manner of smoked meats - along with some other really good meats. I got one of everything in the smoked sausage arena, plus three fresh sausages.
Those along with roasted corn on the cob and a salad would be dinner. The grill was hot, why not try roasted romaine for the salad? I made a quick creamy balsamic vinaigrette with loads of finely shredded romano to go on top and they were incredible! I think next time I'll try blue cheese and maybe some chopped, roasted tomatoes from the garden...
1/2 heart of romaine per person
dressing of your choice
Cut the lettuce in half lengthwise. Brush them on both sides with olive oil. Grill for 30 seconds per side over relatively high heat. Grill them just until the lettuce starts to turn brown.