As a founding member and honorary Past President of the CIA, that being the Carnivory Institute of America I am, and all the rest of us at Miners Mix are hard core carnivores and look upon just about all green stuff placed on plates as merely a rest stop on the way to the compost pile out back. About the only veggies that are approved and sanctioned by the CIA are potatoes in their various forms such as French fries, hash-browns, Tater Tots, and chips, and once in a while, corn but just so long as it’s still attached to the cob. On rare occasions, unfortunately, asparagus or broccoli might sneak by as well. In general though, if it’s green, it’s gone.
In my opinion, one of the most useless of plant pieces regarded as a vegetable that your mom made you eat as a kid is the zucchini squash. About the only legitimate use for this thing is when it’s grated and made into bread or cakes where, through some kind of alchemy, it transmutes like lead into gold, from a vegetable to edible, which just happens to be CIA-Approved! Recently, however, astounding developments have shaken things up and begun to blur the lines between CIA-Approved and CIA-Non-Approved foods.
This disconcerting turn of events came about when my wife began to high-heat roast cauliflower (which because it’s white means that it’s 10X more yucky than green stuff). Somehow this heat treatment turns white cauliflower into crispy golden brown nuggets of meaty flavor that are actually…quite…good. Here’s the recipe for roasting cauliflower. I’ve found that I can eat pretty much a whole head of the stuff once it’s been heat-treated into crunchy meaty-like morsels.
As a born experimenter, my wife began to apply this mysterious heat-treating process to other green things and we’ve found that zucchini are especially amenable to this transmutation. The process changes that pallid whitish inner goop held within the green rinds, into golden, sometimes crispy wafers that are unbelievably tasty and meet strict CIA standards of gastronomy.
First one must slice the Zuke into about ¼” thick slices. Next, put the slices in a Ziploc bag with a couple of tablespoons of olive oil and then season with a tablespoon or two of Miners Mix Original Steak and Veggie rub and shake well.
Check the oven in about 20 minutes and turn the cookie sheet or stone 180° and bake another 20 minutes. Check one more time and go another 10-20 minutes until the slices have been transformed into dark, golden brown wafers of goodness.
Recently we’ve tried this mysterious procedure on unsuspecting carrots, mushrooms, and apples with pretty good results. I have to say that the carrots come out fantastically, with kind of a sweetish potato chip flavor that’s even better than the zucchini. The mushrooms end up with kind of a parmesan cheese flavor quality that’s very unique and very good. We plan to try in the near future rutabagas, turnips, plantains, bananas, and pears. Whatever vegetable we use will surely be dusted with our Miners Mix Original Steal and Veggie Rub; it seems to be magical on just about everything under the sun. Come football season this stuff is going to be on the snack menu for sure!