The division of labor in my house is mostly traditional. He takes out the trash, I do the laundry. He pays the bills, I do the grocery shopping. He picks up the takeout, I call and order it.
But we throw tradition to the wind when it comes to the actual cooking.
He prefers chopping up lettuce for a dainty salad, or slicing tomatoes to drizzle with olive oil and drape on toast. I like to throw a hefty piece of meat on the grill, toss it around until the fat drips down and the flames lick the crusty edges, and serve it all with oil-slicked potatoes and sticky sauce.
The barbecue has always been my domain, and I like to think I’ve perfected my craft. But as each grill season begins anew, I find myself searching for ways to shake up my go-to repertoire of flank steak, salmon and spatchcocked chicken. (It’s the best way to cook the bird: http://nando.com/14.)
For my first foray this year, I decided to get a little fancy with scallops, serving them stuffed into tortillas for taco night.
The accompanying orange-scented crema and the spicy slaw can be made up to a day in advance or thrown together at the last minute. It takes longer for the grill to preheat than it does for the scallops to cook, but you can assemble the rest of the meal in the meantime.
Scallops can get a little pricey – so these are good if you feel like entertaining – but shrimp would work just fine too.
Since I was in the mood for something whimsical, but couldn’t stay away from all things meaty, the second recipe turns a burger inside out. The base is ground pork mixed with a kicked-up barbecue sauce from the grocery aisles. Then, instead of melting cheese on top – smoked gouda complements the flavors from the grill – it gets rolled up in the center of the patty. As the burger cooks, the cheese melts into a gooey, unctuous mass at its core.
It might get a little messy, but that’s the best part about having a division of labor.
I cook, he cleans.
For a printable copy of these recipes, click the links: