George Foreman Grilled Vegetables
John says, “the George Foreman grill makes it so easy … You pretty much put food and salt and pepper on it, and most things will taste pretty decent. I have never cooked any meat on the Foreman but that is supposed to be what it’s about for those folks so… I’m making a point to say it is exceptional for vegetarians.”
- brussel sprouts (or the vegetable of your choice)
- additional seasonings (such as Cajun blend)
- garlic cloves
- sliced onion
- Clean and cut the brussel sprouts (or some other vegetable). If you like, you can season them a while in a tupperware container of salted water, or put them on the grill following the cleaning.
- Season them with whatever you like, I like putting Cajun Seasoning, try Old Bay or Tony Chacheray’s seasoning.
- As the grill is heating up put little pads of butter on the brussel sprouts… I often like to put in whole cloves of garlic or chopped onlon with the greens.
- After you have put the little pads.. close the Foreman for a few minutes (3-4)... check periodically and turn ones that are starting to get grill marks just as you would on any grill. I like them extra grilled.
- There is a little tray to catch the drippings from the grill. I usually reapply the drippings once during the grilling.
About this Artist
Enon (John Schmersal and Toko Yasuda)
Enon is John Schmersal (ex-Brainiac), Toko Yasuda (ex-Blond Redhead), and Matt Schultz (not featured in the interview, but a really nice guy). The Enon musical spectrum ranges from soothing quasi-techno (featuring Toko’s cool vocals) to frenetic, guitar-driven songs with John at the mic. The band is based out of New York City. Their next release, Hocus Pocus, is slated to be released in Fall of 2003.
About the interview
The brightest spot in the club was the Met’s ice-cold backstage area, and even there, the lighting was terrible. Rock clubs aren’t known for their bright quiet spaces.
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