Bring out the naturally mild and sweet flavor of leeks by grilling them!
1 stick of butter
Zest of one orange
Olive oil, salt and pepper
Start cleaning leeks by slicing off the tough green leaves. Then slice off the root end and cut down the middle from top to bottom. Most leeks are grown in sand, so the tight leek layers have hidden layers of sand. It is important to clean these thoroughly.
Put leeks in a bowl of cold water and agitate them to loosen the dirt. Then rinse them individually and shake them dry. Make sure to check the outer layers for sand. If you find some, repeat this process thill they are clean. Let them dry for a half hour, cut side down on a paper towel.
Preheat grill. It is important for your grill to be hot when you place the leeks on them. After leeks are dry, drizzle them with olive oil and season with salt and pepper. Place the leeks on the hot grill cut side down for ten minutes (6-7 if the leeks are very small). They should get some nice dark color which turns them sweet. Once they have a good amount of color, turn them over to ensure they cook all the way through.
Depending on the size of the leek, total cooking should take 10-20 minutes. Serve them with an infused butter or herbed vinaigrette, alongside any protein you like!
Cara Cara Infused Butter
1 stick butter
Zest of one orange
Melt the butter on low heat. Wash and dry your orange and remove the rind with a peeler or sharp knife carefully. Ideally you will be able to get the skin off without any of the white pith, which will give you a bitter flavor. However, if some white pith does come off, use a knife to gently scrape the skin until all the pith is removed. Put the rind, in chunks, into your butter and heat it gently until the orange flavor is imparted. Remove chunks of zest, serve brushed on leeks.