Ingredients with Measurements:
- 1 elephant ear (also known as colocasia or taro root)
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Rinse and pat dry the elephant ear. Cut off the stem and slice the elephant ear into 1/2 inch thick rounds.
3. In a small bowl, mix together the softened butter, minced garlic, salt, and pepper until well combined.
4. Tear off a large sheet of aluminum foil and place it on a flat surface. Place the sliced elephant ear rounds on the foil and spread the garlic butter mixture on top of each round.
5. Fold the foil over the elephant ear rounds to create a packet, making sure to seal the edges tightly.
6. Place the foil packet on the grill or grill pan and cook for 10-12 minutes, flipping the packet halfway through.
7. Remove the foil packet from the grill and carefully open it to release the steam.
8. Serve the grilled elephant ear rounds hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 180
- Fat: 13g
- Carbohydrates: 16g
- Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt added accordingly.
- Minced garlic can be substituted with garlic powder or garlic salt.
Variations:
- Add a sprinkle of grated Parmesan cheese on top of the garlic butter mixture for added flavor.
- Substitute the garlic butter with a spicy chili butter for a kick of heat.
- Serve the grilled elephant ear rounds with a side of salsa or guacamole for a Mexican twist.
Tips and tricks:
- Make sure to seal the foil packet tightly to prevent any steam from escaping.
- Use a sharp knife to slice the elephant ear into even rounds.
- If using a grill pan, make sure to lightly oil it before placing the foil packet on it.
Storage instructions:
- Leftover grilled elephant ear rounds can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftover grilled elephant ear rounds on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the grilled elephant ear rounds on a platter with a sprig of fresh parsley or cilantro for added color.
Garnishes:
- Fresh herbs such as parsley or cilantro can be used as a garnish.
Pairings:
- Grilled elephant ear rounds pair well with grilled steak or chicken.
Suggested side dishes:
- Grilled vegetables such as zucchini or bell peppers make a great side dish for this recipe.
Troubleshooting advice:
- If the elephant ear rounds are not cooking evenly, adjust the heat on the grill or grill pan accordingly.
Food safety advice:
- Make sure to wash the elephant ear thoroughly before slicing and cooking.
- Use a food thermometer to ensure the internal temperature of the elephant ear reaches 165°F to prevent any foodborne illnesses.
Food history:
- Elephant ear is a tropical plant that is commonly used in Caribbean and African cuisine.
Flavor profiles:
- The grilled elephant ear rounds have a slightly nutty and earthy flavor, which pairs well with the garlic butter.
Serving suggestions:
- Serve the grilled elephant ear rounds as an appetizer or side dish at a summer barbecue or outdoor gathering.
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