Ep 12. California Grilling

In this episode of Cook's Country, the team heads west to California to explore the art of grilling. From delicious meats to fresh vegetables, this episode is packed with mouth-watering recipes.

First up is a classic California dish - tri-tip steak. The team shows how to prepare the meat, including a special spice rub, before grilling it to perfection. They also share tips on how to slice the steak for the best presentation.

Next, the focus is on veggies. Grilled corn is a staple of summer barbecues, but the team takes it up a notch with their recipe for Mexican-style grilled corn. From the perfect balance of spices to the addition of cotija cheese, this dish will be a hit with any crowd.

The team also explores the world of grilled eggplant. While eggplant can often come out mushy and unappetizing on the grill, the Cook's Country team shares their secret to getting perfectly grilled slices. They then use the eggplant in a delicious Mediterranean-inspired sandwich.

Of course, no California grilling episode would be complete without seafood. The team demonstrates a recipe for a seafood boil that's perfect for a large gathering. With ingredients like shrimp, crawfish, and sausage, this recipe will satisfy even the hungriest crowd.

For those with a sweet tooth, the episode ends on a summery note with a recipe for grilled peaches. The team shows how to properly prepare the peaches for grilling, then tops them with a refreshing glaze made from honey, lemon, and mint.

Throughout the episode, the Cook's Country team shares tips and tricks for successful grilling, from how to properly season meat to how to avoid vegetables sticking to the grill. With these techniques in hand, viewers will be able to impress their friends and family at their next barbecue.

Overall, this episode of Cook's Country is a celebration of California cuisine and the art of grilling. Each recipe is approachable and easy to follow, making it a great choice for viewers of all skill levels.