tag:blogger.com,1999:blog-67767100880928559732024-03-14T12:45:00.954-05:00Year on the GrillMy Year on the Grill... Mastering the art of Cul de Sac Cuisine!Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.comBlogger922125tag:blogger.com,1999:blog-6776710088092855973.post-85263692171184490702014-05-20T09:35:00.000-05:002014-07-10T09:36:56.882-05:00KC Strip Steak with Pepper and Herb Marinade - 52 Sauces and Rubs (And Marinades)<div class="separator" style="clear: both; text-align: center;">
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<br />
Summertime and the living is indeed EASY!<br />
<br />
As is adding extra flavors to a simple KC Strip Steak. In a small irrelevant corner of the world, this cut of beef may be known as a New York Strip, but in the rest of the country and historically, it is a Kansas City Strip.<br />
<br />
It is also the favorite of budget conscious grillers these days. Just seems there is no bargains anymore in the meat counter. But I did find a very good price on these the other day!<br />
<br />
And oh wow does this marinade combination spice rub adds a tremendous amount of flavor!<br />
<br />
Easy, Unique and memorable... Perfect for that "Sale Day" at the meat market!<br />
<br />
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OK... Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>KC Strip Steak with Pepper and Herb Marinade</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">2 - One inch thick Eight Ounce </span>
<span class="name">Kansas City (OK, Sometimes called New York) Strip Steaks</span>
</li>
<li class="instruction"><b>FOR THE MARINADE:</b></li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Herbes de Provence Spice Mix (Store Bought or Make your Own)</span>
</li>
<li class="ingredient">
<span class="amount">3 TBS</span>
<span class="name">Fresh Cracked Pepper</span>
</li>
<li class="ingredient">
<span class="amount">3 TBS</span>
<span class="name">Coarse Sea Salt</span>
</li>
<li class="ingredient">
<span class="amount">4 Garlic Cloves,</span>
<span class="name">Crushed and minced</span>
</li>
<li class="ingredient">
<span class="amount">3 TBS</span>
<span class="name">Brown Sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">Crushed Red Pepper Flakes (To taste, more if you want Spicy, less if you prefer less spicy)</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Soy Sauce</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS </span>
<span class="name">Olive Oil</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">Mix all ingredients to form a paste</li>
<li class="instruction">
Smear the paste to coat each steak.
</li>
<li class="instruction">
Wrap each steak in Cling wrap or seal in a Ziplock bag.
</li>
<li class="instruction">
Refrigerate for 8 Hours.
</li>
<li class="instruction">
Remove from fridge and unwrap, and allow to come to almost room temperature, about 1 hour.
</li>
<li class="instruction">
Meanwhile, prepare your grill for high heat, Direct Grilling.
</li>
<li class="instruction">
Grill, about 5 minutes each side until internal temperature reaches 125 degrees for Medium Rare (add 1 minute for Medium (130 degrees), 2 minutes for Medium Well (135 Degrees))
</li>
<li class="instruction">
Remove from grill and allow to rest for 5 minutes. This allows the juices to be reabsorbed into the meat, making for a juicy steak (and not a steak served in a pool of bloody juices).
</li>
<li class="instruction">
Slice against the grain, I like to serve the slices rather than a big hunk of meat. Serve warm and ENJOY!</li>
</ol>
</div>
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com2tag:blogger.com,1999:blog-6776710088092855973.post-50678675720451591162014-05-19T09:23:00.000-05:002014-06-26T09:24:09.335-05:00Heat and Sweet Corn Salsa - 52 Do Ahead Side Dishes<div class="separator" style="clear: both; text-align: center;">
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Summertime and the livin is easy.... Again!<br />
<br />
I seem to be saying that a lot these days. A summer side dish should be easy and this one certainly is. Just open a few cans, mix in whatever you can with fresh ingredients and herbs add a few seasonings and you are done. It is served chilled, so no cooking involved. But, my oh my, the summer freshness, colors and deliciousness shines through.<br />
<br />
I had originally made this dish as a topping for some grilled salmon filets. But when I set this out on the buffet table people just started spooning this on their plate as a side. So, side it is. And plenty of compliments!<br />
<br />
Just a quick note about spices... I decided I wanted to make this a little on the spicy hot side. I used a single can of Ro-Tel diced tomatoes. They make a mild, HOT and the one that I used, the Mexican blend with a bit of jalapeno, garlic, cilantro and lime. Feel free to adapt this recipe to yor taste and needs...<br />
<br />
Me,I love the mox of heat and sweet from the honey!<br />
<br />
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OK, Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Heat and Sweet Corn Salsa</span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">1 (12 Oz) Can</span>
<span class="name">Ro-Tel Mexican Diced Tomatoes and Chiles</span>
</li>
<li class="ingredient">
<span class="amount">2 (12 OZ) Can</span>
<span class="name">Sweet Corn (Can certainly substitute fresh corn in season)</span>
</li>
<li class="ingredient">
<span class="amount">2 Medium</span>
<span class="name">Roma Tomatoes, diced</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup (about 4)</span>
<span class="name">Green onions, diced, green parts and white</span>
</li>
<li class="ingredient">
<span class="amount">Juice of 1 medium</span>
<span class="name">Lime</span>
</li>
<li class="ingredient">
<span class="amount">Zest of 1 medium</span>
<span class="name">Lime</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Honey (Use less if you substitute a milder chile pepper)</span>
</li>
<li class="ingredient">
<span class="amount">Fresh basil Ribbons</span>
<span class="name">For garnish</span>
</li>
<li class="ingredient">
<span class="amount">Pinch of</span>
<span class="name">Salt</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Mix all ingredients
</li>
<li class="instruction">
Allow to sit in the refrigerator for 2 hours for the spices to mingle
</li>
<li class="instruction">
Serve Chilled and ENJOY!
</li>
</ol>
</div>
<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-84817863935927178342014-05-18T09:18:00.000-05:002014-06-26T09:20:16.319-05:00Grilled Korean Style Beef Short Ribs - 52 Beef Recipes with Sauces and Rubs<div class="separator" style="clear: both; text-align: center;">
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This is a new favorite! Definitely my favorite beef rib recipe, my favorite Asian inspired recipe and maybe my favorite of all time recipe.<br />
<br />
No joke... These are amazing and simple to do. They are marinated overnight and then grilled. that's it. Cooks fast, in only about 10 minutes. But that marinade stays with 'em. Salty from the soy sauce, hints of Asia from Sesame seeds and oil, Ginger and Kiwi, sweetened from Brown Sugar and Honey... And all seeped into the meat with carbonation from a couple of bottles of 7-Up (really, helps the marinade to get deep into the meat).<br />
<br />
The end product is simply amazing. Deep rich beef flavors with all the hints and flavors of Asia... Best bite from the grill I have ever had!!!<br />
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OK... Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>Grilled Korean Style <br />Beef Short Ribs</b></span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">6 Pounds</span>
<span class="name">Beef Short Ribs, slice against the bone about 1/2 inch thick</span>
</li>
<li class="ingredient">
<span class="amount">3 Medium</span>
<span class="name">Kiwi, peeled and pureed into a paste</span>
</li>
<li class="ingredient">
<span class="amount">3 TBS</span>
<span class="name">Dark Brown Sugar</span>
</li>
<li class="ingredient">
<span class="amount">3/4 Cup</span>
<span class="name">Soy Sauce</span>
</li>
<li class="ingredient">
<span class="amount">1 Head of </span>
<span class="name">Garlic, peeled, smashed and minced</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Fresh grated Ginger</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Sesame Oil</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Sesame Seeds</span>
</li>
<li class="ingredient">
<span class="amount">3 TBS</span>
<span class="name">Honey</span>
</li>
<li class="ingredient">
<span class="amount">1 TBS</span>
<span class="name">Red Pepper Flakes</span>
</li>
<li class="ingredient">
<span class="amount">Large Pinch</span>
<span class="name">Black pepper</span>
</li>
<li class="ingredient">
<span class="amount">2 (16 Ounce) Bottles</span>
<span class="name">7-Up (Lemon Lime Soda)</span>
</li>
<li class="ingredient">
<span class="amount">Drizzle of</span>
<span class="name">Olive Oil</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
Get messy... Rub the short ribs with the kiwi paste. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
</li>
<li class="instruction">
In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper flakes, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, overnight, at least 12 hours.
</li>
<li class="instruction">
Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. While the grill is heating up, drain the ribs from the marinade. Reserve the marinade for basting, if desired.
</li>
<li class="instruction">
Drizzle the ribs with the Olive Oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side. Baste with the reserved marinade during the first 10 minutes of grilling if you like.
</li>
<li class="instruction">
Warning, the dripping marinade from the ribs will cause flare ups so stay close.
</li>
<li class="instruction">
Once done, allow to rest for 5 minutes before serving so the juices can redistribute into the meat.
</li>
<li class="instruction">
Serve HOT and ENJOY!
</li>
</ol>
<div>
I made an Asian themed meal with grilled Bok Choy and some grilled Scallion Pancakes with a dipping sauce. I'll be doing those posts in the next two days... Enjoy!</div>
<div>
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-42098938303900626372014-05-17T09:16:00.000-05:002014-06-26T09:17:15.323-05:00Doritos "Jacked" Spicy Chipotle BBQ Corn Salad - 52 Do Ahead Side Dishes<div class="separator" style="clear: both; text-align: center;">
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<b>BBQ Side Dishes!</b><br />
<b><br /></b>
<b>First a NOTE: I used the EXTRA Spicy version of Doritos for this. Feel free to adapt to your tastes... Cool Ranch, Taco, Nacho Cheese, etc. All will work terrific and change the taste of the dish!</b><br />
<br />
I seem to be collecting various side dishes now. Potato salads, Baked Bean recipes, various slaws and salasas... I am working on a theory that once you learn to grill or slow smoke the meat properly, a back yard BBQ is measured by the quality of the sides. Like pairing wines, matching the correct sides to the type of meat is an art form.<br />
<br />
For this meal I had a mild sausage sandwich and a sweet baked bean recipe. I wanted something with a little kick to it for a vegetable side.<br />
<br />
The latest version of Doritos corn chips added just the right amount of heat! Advertised as "Bigger, BOLDER, Thicker", they made the corn salad all of that... Crunchy, Boldly Spiced with a combination of firey HEAT from the spiced chips and the natural sweetness of the corn, all held together with the creamy cooling flavors of Ranch Dressing and Mayo.<br />
<br />
All that BOLD flavor would be enough, but add in the wonderful coloring (too much brown food in too many BBQ plates) and you have a real <b>Winner of a BBQ Side Dish</b>!<br />
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OK... Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>Doritos "Jacked" Spicy Chipotle BBQ Corn Salad</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">2 Cans</span>
<span class="name">Sweet Corn, Drained</span>
</li>
<li class="ingredient">
<span class="amount">2 Cups</span>
<span class="name">Cheddar Cheese Freshly Grated from block</span>
</li>
<li class="ingredient">
<span class="amount">1/2 Cup </span>
<span class="name">Mayonnaise</span>
</li>
<li class="ingredient">
<span class="amount">1/2 Cup</span>
<span class="name">Ranch Dressing</span>
</li>
<li class="ingredient">
<span class="amount">1 Medium</span>
<span class="name">Vidalia Onion, Chopped</span>
</li>
<li class="ingredient">
<span class="amount">1 Bag (10.5 Ounces)</span>
<span class="name">Doritos "Jacked" Spicy Chipotle BBQ Tortilla Chips</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
Mix everything together except the corn chips.
</li>
<li class="instruction">
separate about 1/4th of the chips to use as a garnish
</li>
<li class="instruction">
The other 3/4 bag crush coarsely and mix with the corn and mixings
</li>
<li class="instruction">
Chill in the refrigerator for 3 hours to allow the flavors to mingle
</li>
<li class="instruction">
Serve chilled and ENJOY!
</li>
</ol>
</div>
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com1tag:blogger.com,1999:blog-6776710088092855973.post-11110534813435938382014-05-16T09:13:00.000-05:002014-06-26T09:20:36.446-05:00Vidalia Onions and Peppers and Sausages - 52 Pork and Side Dishes from the Grill<div class="separator" style="clear: both; text-align: center;">
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<br />
This is one of those dishes that is fantastic, but is so simple it is rarely served for anything except a cook's treat. <br />
<br />
Have you ever watched those cooking interview shows? The ones where the host will ask the chef what their favorite meal is? More often than not the cook will mention something very simple. Something that brings out the best flavors of only a couple of ingredients. Something with a simple cooking method and Something generally unexpected by the host and audience.<br />
<br />
That's what this dish is for me. Sausages cooked over an open flame, beautifully charred on the outside and just cooked through moist tender and delicious on the inside (trusting the sausages to be seasoned when you buy them). The vegetables (Simple Onions and Bell peppers) are rough diced r sliced to be bite size and then coated with Olive Oil so the will grill nicely. Once again, one of those handy dandy grill pans, the ones with all the holes in the bottom, makes cooking this incredibly fast, easy and efficient.<br />
<br />
I make these whenever I can find those sweet Vidalia Onions<br />
<br />
This dish goes from planning to fully cooked and served in about 15 minutes.<br />
<br />
And is just about my perfect meal. Simple, fast and really does make these ingredients taste as good as it gets!!!<br />
<br />
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Is this too easy to justify a blog post???<br />
<br />
OK... here's what I did...<br />
<br />
<b><span style="font-size: large;">Vidalia Onions <br />and Peppers <br />and Sausages</span></b><br />
<b><br /></b>
<b>Ingredients</b><br />
<br />
1 Package of 5 Sausages or Brats<br />
4 Small Bell Peppers, 2 Red, 2 Yellow<br />
2 Medium Vidalia Onions<br />
Drizzle of Olive Oil to coat the Vegetables<br />
Salt and Pepper to taste<br />
<br />
<b>Cooking Directions</b><br />
<br />
<ol>
<li>Dice up the cored and seeded Bell peppers.</li>
<li>Put these in a medium bowl, drizzle Olive Oil and mix to coat.</li>
<li>Season with a couple of pinches of Salt and a few turns of a Pepper Grinder</li>
<li>Move to the grill over direct high heat, spread out the sausages/brats and put a a grill pan in the center. Add the vegetables to the grill pan.</li>
<li>Cook until the sausages have a nice char and are cooked through. Cook the vegetables until soft and have a few char marks.</li>
<li>Serve HOT and ENJOY!</li>
</ol>
<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
<br />
<div style="text-align: center;">
******************************************************</div>
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This simple recipe has been added to my growing list of "<a href="http://erecipecards.blogspot.com/p/52-breakfast-ideas.html" target="_blank"><b><span style="color: blue;">52 Breakfast Ideas!</span></b></a>"<br />
<br />
It's the most important meal of the day. From fancy to simple, there are always ways to dress up a breakfast dish. These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).<br />
<br />
<b>Here's your chance to make your guests Ooh and Aah!</b><br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-65979469398782472592014-05-15T09:10:00.000-05:002014-06-26T09:21:03.898-05:00Goat Cheese Garlic Salsa Green Beans - 52 Side Dishes from the Grill<div class="separator" style="clear: both; text-align: center;">
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<a href="http://erecipecards.blogspot.com/2013/06/roasted-garlic-tomato-salsa-grilling.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6yhShrXw-0HGo9u3A5YwAisYodrLMnBM1vgr97zfwDHFZf5e0_y7PfJWJOawLi4nCAgqc82Rumx_U67fVmBx-P3ci_VvTqBz2yzdskac0J1qphV4LUkIH7YCf22RgD-O2Y9dTJEF4ZQ/s320/IMG_1101.JPG" height="319" width="320" /></a></div>
This is a delightful change of pace side dish. Of course this can easily be made for your usual run of the mill indoor dinner party. But it takes on extra charm when made as part of an outdoor summer BBQ/Grilling meal.<br />
<br />
This has an advantage that make serving this as a BBQ side dish a perfect combination. Most of the time consuming work is done in advance (the <a href="http://erecipecards.blogspot.com/2013/06/roasted-garlic-tomato-salsa-grilling.html" target="_blank"><b><span style="color: blue;">Roasted Garlic Tomato Salsa</span></b></a>). The actual cooking is fast. Only a couple of minutes in a grill pan and the beans are cooked through yet still have that snap of al Dente. This time is usually the same amount of time that it takes to "rest" whatever meat you are cooking as the main course prior to slicing (of course you know that "resting" meat between cooking an slicing for serving allows the meat to relax and allow the juices to redistribute... A vital step in successful grilling).<br />
<br />
The goat cheese adds a snappy texture/taste to the dish. The salsa adds a delicious mix of tastes that when combined with the HOT Green Beans melts into an all new LOADED WITH FLAVOR Combination that will leave your guests coming back for seconds.<br />
<br />
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OK... here's What I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>Goat Cheese Garlic Tomato Salsa Green Beans</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">1 Pound</span>
<span class="name">Green Beans, sliced to about 2 inch pieces</span>
</li>
<li class="ingredient">
<span class="amount">1 Cup </span>
<span class="name"><a href="http://erecipecards.blogspot.com/2013/06/roasted-garlic-tomato-salsa-grilling.html" target="_blank"><b><span style="color: blue;">Roasted Garlic Tomato Salsa</span></b></a> (Can substitute your favorite store bought chunky Salsa or another fresh made Salsa of your choice) </span>
</li>
<li class="ingredient">
<span class="amount">6 Ounces</span>
<span class="name">Goat Cheese, divided into 12 pieces, each piece stretched thin, size of a silver dollar</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Olive Oil</span>
</li>
<li class="ingredient">
<span class="amount">A Healthy pinch each</span>
<span class="name">Salt and Pepper</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
You will need a grill pan to make this outside on a grill (you know, one of those pans with a bunch of holes in it).
</li>
<li class="instruction">
Slice the Beans, put in a mixing bowl and coat with the Olive oil and the pinch of Salt and Pepper. Stir to mix and coat thoroughly.
</li>
<li class="instruction">
Pour the Oil coated beans into the grill pan and place over direct heat. Stir occasionally so all pieces have a chance to heat thoroughly. Beans are cooked in 4-8 minutes depending on how well you like them cooked. the longer, the less snap and crispness they have. Leave on long enough for a few to get charred on the edges for extra layers of flavor, texture and color.
</li>
<li class="instruction">
Remove from the heat, the oil coating the beans will have a light sizzling sound.
</li>
<li class="instruction">
Immediately pour these into a wide open serving bowl, drop the Goat Cheese medallions onto the HOT Beans.
</li>
<li class="instruction">
Add dollops of the <a href="http://erecipecards.blogspot.com/2013/06/roasted-garlic-tomato-salsa-grilling.html" target="_blank"><b><span style="color: blue;">Salsa</span></b></a>, covering part of each medallion and a bit of the beans.
</li>
<li class="instruction">
Serve quickly as the cheese will start to melt soon.
</li>
<li class="instruction">
Serve HOT and ENJOY!</li>
</ol>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcp-G7g3_l9AGCtMvH_Vost5ISoDDSmpMixKVrIVI9BtRsRUZO_9gs0nvfCFqaOxfpX6JI8lg_b7rZSY2y_948IYcvFcF6f8X7dAMSUgYletwh30bT6hGf71aAoauiNbZIVbI7NbbWA/s1600/IMG_1163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcp-G7g3_l9AGCtMvH_Vost5ISoDDSmpMixKVrIVI9BtRsRUZO_9gs0nvfCFqaOxfpX6JI8lg_b7rZSY2y_948IYcvFcF6f8X7dAMSUgYletwh30bT6hGf71aAoauiNbZIVbI7NbbWA/s640/IMG_1163.JPG" height="360" width="640" /></a></div>
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-1116363380306879952014-05-14T09:08:00.000-05:002014-06-26T09:09:10.535-05:00Grilled Vegetable Stuffed Bell Peppers - 52 Side Dishes from the Grill<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8erJJNVCRPoY_6KGTFChBjF0U3UCQsY1RBpg5cKeGxkMZmyvoo7A1_JYmrXlF-JBujsEynp1wtdaAwBIWsEsPV1iRNlFE7GwE-1w69WsqO-AkUgE90L-YEczVdS-B4Wvwjmprhn-aQ/s1600/IMG_1508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8erJJNVCRPoY_6KGTFChBjF0U3UCQsY1RBpg5cKeGxkMZmyvoo7A1_JYmrXlF-JBujsEynp1wtdaAwBIWsEsPV1iRNlFE7GwE-1w69WsqO-AkUgE90L-YEczVdS-B4Wvwjmprhn-aQ/s640/IMG_1508.JPG" height="640" width="640" /></a></div>
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This made for a very colorful platter of food. <br />
<br />
I served this along side that <a href="http://erecipecards.blogspot.com/2013/07/sexy-beer-can-chicken-grilled-lemon.html" target="_blank"><b><span style="color: blue;">Sexy Beer Can Chicken</span></b></a> I blogged about a week ago. It's always nice to have something with lots of colors along side something golden brown and delicious (which as good as that hrase sounds, it;s still brown food).<br />
<br />
But even better than it looks, the stuffing is butter soaked vegetables, corn, zucchini, tomatoes and onions all held together with cheese and bread crumbs and herbs... In other words, a delicious combination of summer flavors, with wonderful accent flavors that bring out an ideal texture mix, flavor mix and still makes that beautiful colored presentation.<br />
<br />
And BTW, add a pound of sausage to the mix and you would have a fantastic all in one Main Course/Meal<br />
<br />
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OK... Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>Grilled Vegetable Stuffed Bell Peppers</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">6 Large</span>
<span class="name">Multi Colored Bell Peppers, SLiced in half lengthwise, seeds and ribs removed</span>
</li>
<li class="ingredient"><span class="name">4 TBS Butter</span></li>
<li class="ingredient"><span class="name">1 Large Red Onion, Small Dice</span></li>
<li class="ingredient">
<span class="amount">1 Medium Yellow</span>
<span class="name">Zucchini, Small Dice</span>
</li>
<li class="ingredient">
<span class="amount">1 Medium Green</span>
<span class="name">Zucchini, Small Dice</span>
</li>
<li class="ingredient">
<span class="amount">2 Cups</span>
<span class="name">Fresh Corn Kernels cut from Cob, can use frozen Corn thawed</span>
</li>
<li class="ingredient">
<span class="amount">1 Medium</span>
<span class="name">Tomato, Small Dice</span>
</li>
<li class="ingredient">
<span class="amount">1 Large</span>
<span class="name">Pinch Salt</span>
</li>
<li class="ingredient">
<span class="amount">1 Large</span>
<span class="name">Pinch Pepper</span>
</li>
<li class="ingredient">
<span class="amount">4 Cloves</span>
<span class="name">Garlic, crushed and minced</span></li>
<li class="ingredient">
<span class="amount">1/4 Cup </span>
<span class="name">Basil, Cut into ribbons</span>
</li>
<li class="ingredient">
<span class="amount">1/2 Cup</span>
<span class="name">Italian Seasoned Bread Crumbs</span>
</li>
<li class="ingredient">
<span class="amount">1/2 Cup</span>
<span class="name">Parmesan Cheese</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Additional Butter, Melted</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
Prepare the peppers by slicing and removing seeds and ribs. Rub with Olive Oil
</li>
<li class="instruction">
To prepare the stuffing, in a large saute skillet, add the Red onion and Zucchini. Saute over medium high heat until onions begin to turn translucent.
</li>
<li class="instruction">
Add the Corn, Tomatoes, Salt, Pepper and Garlic and saute for an additional 2 minutes.
</li>
<li class="instruction">
Add the Basil, Bread Crumbs and Parmesan Cheese. Remove from heat and stir to mix.
</li>
<li class="instruction">
Scoop about 1 cup of the stuffing into each of the Pepper halves. Sprinkle additional bread crumbs over the top of each and drizzle with a bit of butter
</li>
<li class="instruction">
Grill over indirect heat (Coals pushed to one side, peppers above the part without coals, or on a gas grill, the burner(s) under the peppers turned off and the burners further away turned to high.
</li>
<li class="instruction">
Close the grill and grill for about 30 minutes until the peppers have softened. and slightly charring on the edges.
</li>
<li class="instruction">
Serve HOT and ENJOY!
</li>
</ol>
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
<div style="text-align: center;">
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<li>And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites... <br />Come and be a part of ... <a href="http://www.pinterest.com/erecipecards/favorite-food-bloggers/" target="_blank"><span style="color: blue;"><b>FAVORITE FOOD BLOGGERS</b></span></a>! on Pinterest</li>
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-86115083289732252512014-05-13T08:58:00.000-05:002014-06-26T08:59:13.336-05:00BBQ Vidalia Candy Sweet ONIONS - 52 Side Dishes from the Grill<div class="separator" style="clear: both; text-align: center;">
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3 ingredients... now that's simple. And the payoff is a side dish that is unique, has layers of textures and is amazingly sweet and delicious.<br />
<br />
You start with the legendary Vidalia Onion. Those super sweet onions. In my area (Kansas, you know, God's Country), our local farmer's sell a variety of onion they call simply "Candy Onions" or sometimes, "Candy Sweet Onions". While I am a huge fan of the real Vidalia, I am also a big fan of buying fresh and local so normally I make this with the locally grown Candy Sweet variety.<br />
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Only important thing is to be sure to hunt down the sweetest variety of onion you can find.<br />
<br />
I did grill these in my gas grill. WOrks just as well in a coal grill (Indirect heat, set up like an onion, lit coals shoved to the side, pan with onions on the other side of the grate). I have also made these in the winter in a regular kitchen oven.<br />
<br />
This really is very very easy. While the cooking instructions have several steps, basically you take a whole onion, trim the ends, hollow out enough space to add some BBQ sauce, bake in a pan with some chicken stock in the bottom, after an hour, add more stock and more BBQ sauce and in an hour you have a fantastic unusual side dish.<br />
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Super Sweet, Super Easy and Super Delicious... And this dish will very much take your BBQ party to another level.with almost no work!<br />
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OK... here's what I did...<br />
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>BBQ Vidalia <br />Candy Sweet ONIONS</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">6 Large</span>
<span class="name">Vidalia Onions (or Candy Sweet Variety)</span>
</li>
<li class="ingredient">
<span class="amount">12 TBS Plus 6 More TBS</span>
<span class="name">Sweet BBQ Sauce</span>
</li>
<li class="ingredient">
<span class="amount">1 Cup plus 1 More Cup</span>
<span class="name">Chicken Stock</span>
</li>
<li class="ingredient">
<span class="amount">Sliced Green</span>
<span class="name">Onion to Garnish</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
Carefully slice the ends of the onions off. The root tip, just enough so the onion will sit flat, the sprouting tip cut to almost the widest part of the onion.
</li>
<li class="instruction">
Hollow out about 1 inch bowl from the sprout end of the onion, making sure you do not puncture all the way through the sides or bottom.
</li>
<li class="instruction">
Put 2 TBS BBQ Sauce in each of the hollowed out ends.
</li>
<li class="instruction">
Line them up on the bottom of a disposable aluminum pan.
</li>
<li class="instruction">
Add one cup Chicken Stock to the bottom of the pan.
</li>
<li class="instruction">
Set in your grill or smoker, indirect heat, about 300 degrees for one hour (lid closed of course, making this an oven).
</li>
<li class="instruction">
After an hour your onions should begin to soften, the BBQ sauce is seeping into the softened layers of the onion and most of the stock has evaporated or been absorbed into the onion. Add another cup of stock to the bottom of the pan.
</li>
<li class="instruction">
Slice the onions into quarters now and drizzle a fresh bit of BBQ sauce over the slices.
</li>
<li class="instruction">
Return to the grill, same temp and setting for another hour.
</li>
<li class="instruction">
To serve, transfer the onions to a serving dish, trying to be careful to keep each onion quarter together, garnish with slices of green onion
</li>
<li class="instruction">
Serve Warm and ENJOY!</li>
</ol>
</div>
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This simple recipe has been added to my growing list of "<a href="http://erecipecards.blogspot.com/p/52-simple-but-next-level-dishes.html" target="_blank"><b><span style="color: blue;">52 Simple but Next Level Dishes</span></b></a>"!<br />
<br />
Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of <b>Pickled Red Onions</b> for sandwiches in my fridge). Or how about the easiest bread to make in the world... <b>Beer Bread</b> that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make <b>Tomato Sauce</b>. Or how about <b>Roasting Garlic</b> for a spread on toast points for a unique appetizer. <b>Infusing Oil with Herbs</b> or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty <b>BBQ Sauce</b>.<br />
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<b>You get the idea</b>. These recipes are very simple, take very little time but will set you apart as a better cook...<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-71223311708735701182014-05-12T08:54:00.000-05:002014-06-26T08:56:08.820-05:00Grilling Time (Marinade) - Balsamic Fig Marinated Steak - 52 Beef Recipes with Sauces and Rubs<div class="separator" style="clear: both; text-align: center;">
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What in the culinary world is prettier than a perfect medium rare steak, surrounded by a superb cheesy potato salad, with a GRILLED half head of romaine lettuce ((tomorrow's post) with a scratch made blue cheese vinaigrette)? The way the light glistens off the moistness of the steak you can practically taste the butter tenderness from the photo!<br />
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But the hype and visual of the photo is nothing compared to the taste from this marinade. The balsamic vinegar (I found a vinegar made from figs that was wonderful... Highly recommend popping for the extra cost of a top quality flavored vinegar for this).<br />
<br />
The sweetness of the marinade infuses a sweet/tart tang to the meat that is enhanced by the caramelization during grilling.<br />
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And since the potato salad is actually left overs (already made), the grilled lettuce takes minutes as does the vinaigrette, this dish takes a little planning (but no real work) as the steak marinates for 8-24 hours... Rachel ray could take a 15 minute break and still finish this as a 30 minute meal.<br />
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OK... Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item">Balsamic Fig Marinated Steak</span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 (6 Ounce) </span>
<span class="name">Rib Eye Steaks</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Balsamic Fig Vnegar</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Olive Oil</span>
</li>
<li class="ingredient">
<span class="amount">2 Cloves</span>
<span class="name">Garlic, Minced</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">Fresh chopped Rosemary (can use dry spice if needed)</span>
</li>
<li class="ingredient">
<span class="amount">Salt and Pepper</span>
<span class="name">To Taste</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Using a blender, mini chopper or food processor, mix all of the ingredients (except the steak of course).
</li>
<li class="instruction">
Combine steak and marinade ingredients in a gallon-size, sealable plastic bag. Squeeze as much of the air out as possible
</li>
<li class="instruction">
Let marinate 8 hours to overnight in the fridge.
</li>
<li class="instruction">
Remove steak from refrigerator around 30 minutes before cooking.
</li>
<li class="instruction">
Grill about three minutes per side for medium rare, or longer to your desired temperature.
</li>
<li class="instruction">
Take off heat and let stand 8 minutes before slicing
</li>
<li class="instruction">
Slice against the grain
</li>
<li class="instruction">
Serve WARM and ENJOY!!!</li>
</ol>
</div>
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-27590344335929533612014-05-11T08:52:00.000-05:002014-06-26T08:53:41.148-05:00Surf and Turf 3 Secrets to GRILLED Bacon wrapped Filet Mignon and GRILLED Lobster - 52 Beef AND Seafood Recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3ll9pszjdMt3F0ryYsaannzP7VEdwQ0YHstBCROY6atS0I65DVc7i8UUTzR6o_NCO9Eb4LpXCbOlYT0nHuuNxloYS4jelH3mEPBlHO8b1HKkp29394w-AQBiK3avnDp0rQgJoLebbQ/s1600/IMG_0624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia3ll9pszjdMt3F0ryYsaannzP7VEdwQ0YHstBCROY6atS0I65DVc7i8UUTzR6o_NCO9Eb4LpXCbOlYT0nHuuNxloYS4jelH3mEPBlHO8b1HKkp29394w-AQBiK3avnDp0rQgJoLebbQ/s640/IMG_0624.JPG" height="638" width="640" /></a></div>
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We had an odd sale recently at my underpriced neighborhood grocery store...<br />
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<b>1 - 6 OZ Bacon Wrapped Filet of Beef</b></div>
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<b>AND</b></div>
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<b>1 - 4 OZ Lobster Tail</b></div>
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<b>Both for only $5</b></div>
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Now that's a great price for two items that I ordinarily do not bother with. Lobster in Kansas just does not make much sense. But I was assured by my local butcher (always be friendly with the butcher, they'll let you know the best deal of the day)... Anyway, I was assured that these were indeed fresh, flash frozen and shipped only 24 hours earlier.</div>
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I am also generally not a big fan of the Filet cut of beef. Generally the meat is too dense, has too little fat (there is flavor in the fat) and too expensive. The Filet cut must have had a good publicist way back when. Unless you are careful, that Filet cut can get ahead of you and become a charred hockey puck pretty fast. Especially when it is thick cut like these were.</div>
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Well, the combination of a great price and wonderful weather for a day on the grill, I decided to give the classic Surf And Turf a whirl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LvHHIjCiIRJvV00Eehv5G0QA3q9GHU5ZxNHJLTRYQjXJLZlYMKA-cpi88jji5xJQ9Z5hj995Bcwxre5RjjdHhejeh6C-bTUGR2awiaefy4qz20zWWNc4zUv3mCNckfwpvpTZPcBa1Q/s1600/IMG_0619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LvHHIjCiIRJvV00Eehv5G0QA3q9GHU5ZxNHJLTRYQjXJLZlYMKA-cpi88jji5xJQ9Z5hj995Bcwxre5RjjdHhejeh6C-bTUGR2awiaefy4qz20zWWNc4zUv3mCNckfwpvpTZPcBa1Q/s640/IMG_0619.JPG" height="358" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8t8QzanloipXAdoF7yVr1qu3fcvdqhqLHHlbPEbwbaU2erq-zYmRwR3xLixsX67vHW3y0g8qoRTaUWBxg_vHEGM-Pmlr8bqrqP9Ap79zt9FvPEfz3fm9U31KcwCSIulWzpobMghOzw/s1600/IMG_0622-001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8t8QzanloipXAdoF7yVr1qu3fcvdqhqLHHlbPEbwbaU2erq-zYmRwR3xLixsX67vHW3y0g8qoRTaUWBxg_vHEGM-Pmlr8bqrqP9Ap79zt9FvPEfz3fm9U31KcwCSIulWzpobMghOzw/s320/IMG_0622-001.JPG" height="179" width="320" /></a>First, let's talk about the FIlet...</div>
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<b>Most important tip... KISS.</b></div>
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In other words, <i>Keep It Simple <strike>Stupid</strike></i>... Um, I Mean <b>Keep It Seasoned Simple</b> !!!</div>
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No need for glazes and injections and exotic seasonings. Just Salt, Pepper and a drizzle of Olive Oil (both sides). Once seasoned, allow to rest and come to room temperature for about 30 minutes before grilling. You are spending quite a bit of money (even on sale) for this cut of meat. Why would you want to hide the taste.</div>
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If you like, a little BBQ sauce on the side is fine. Even, God forbid, if your guests ask for ketchup. But really, the steak is all you need for fullest flavor.</div>
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<b>Next Tip is to cook with a remote probe instant read meat thermometer.</b></div>
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This is also <b>VERY important</b>. These steaks measured about an inch and a half thick. Generally over a high heat from a grill your cooking time is only bout 4-5 minutes per side for a medium rare steak. BUT, more important than time is to cook by measuring the internal temperature. A medium rarer steak should be cooked to 130 degree F. and NO HIGHER. The higher you cook the temperature the more likely your steak (and especially a lean cut like a Filet) will be overcooked, dry and tough. If you or your guests insist on a steak more Medium or even Medium well, just add 5 degrees for each step. But know that anything above 130 does begin to dry out the meat. Medium rare is the recognized industry standard for the best internal temperature of beef.</div>
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And finally, <b>Tip Three is to take a rest...</b></div>
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Resting your steak for 10 minutes prior to serving will allow the steak to cool slightly. When that happens the juices are allowed to redistribute into the beef. Meaning when you cut into the steak there is no big pool of blood running out of the beef. This is the big turn off many people have about a rare or medium rare steak, that pool of blood. In fact, resting the steak and allowing the juices to be absorbed will produce that perfect medium rare (or even Rare) steak with little or no pool of blood.</div>
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OK... Now that you have a great steak, let's make those little Lobster Tails...</div>
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Most of the work is already done when you buy just the tail.</div>
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Just make sure the tails are close to room temperature before starting. If you need to, wrap in a plastic zip lock bag and submerge in warm water for awhile.</div>
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Next, slice in half length-wise. This makes them easy to cook, easy to season and easy to eat. But do leave the shell on so that you can poach them in utter (more on that in a second).</div>
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Have a grill safe bowl handy with a stick of butter, 3 cloves Garlic (minced) and a handful of minced parsley. Put this on the grill over indirect heat. It will melt nicely by the time you are ready to baste...</div>
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OK... Time to move to the grill... Do take note that these instructions are for the little 4 to 6 Ounce Tails. Anything bigger will require steaming them prior to grilling.</div>
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Once the grill is hot, give the lobster tails a baste with the butter mixture, add a bit of salt and pepper and place them flesh side down on the hot grill.<br />
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Be careful of flare-ups from the dripping butter. Cook flesh side down for 3 minutes ONLY until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 4 minutes until the lobster meat is firm and opaque. This is very dramatic as the dripping butter during the basting will cause flair ups on the grill. LOTS of flames, but the shell protects the lobster neat from burning. Your goal is to get the bitter into the shell between the shell and the meat so that the flesh actually bastes in butter... Sounds delicious doesn't it???</div>
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And you are DONE!!!</div>
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I like to do the Lobster cooking while the steaks are resting on a part of the grill without direct flame underneath. </div>
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Come back tomorrow and I will tell you all about this little extra of Bourbon-Bacon Compound Butter I added to the Steak!</div>
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-60562923557827947472014-05-10T08:51:00.000-05:002014-06-26T08:51:57.168-05:00Grilled Vegetable Pesto Pasta - 52 Side Dishes from the Grill<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aVX_ONxyGGhlAD9VjkbT_AC18xuyCL1zaG6785yLpQdKVTrKhFh8tILAJhB6jrG6awebWG1VYzUXkVIuttX3oDzW9bkEEpL7JtXZALm5iqoi2WzuerSECh6O4z1trtHczfDfKYTNYA/s1600/IMG_1473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aVX_ONxyGGhlAD9VjkbT_AC18xuyCL1zaG6785yLpQdKVTrKhFh8tILAJhB6jrG6awebWG1VYzUXkVIuttX3oDzW9bkEEpL7JtXZALm5iqoi2WzuerSECh6O4z1trtHczfDfKYTNYA/s640/IMG_1473.JPG" height="640" width="638" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6GFoNihAVeDjMUIntlRVCuLsI2jBdppVvTjgjE5GFzdixFlL-igM1K3ObprGj0Ljq1iutKaU3NQwf1HwslEePiXdPTDaW77o0q45ryP2kcUIz_PlpXv4OFpVlUQ74Dy7iNRkHOmK1w/s1600/IMG_1458.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6GFoNihAVeDjMUIntlRVCuLsI2jBdppVvTjgjE5GFzdixFlL-igM1K3ObprGj0Ljq1iutKaU3NQwf1HwslEePiXdPTDaW77o0q45ryP2kcUIz_PlpXv4OFpVlUQ74Dy7iNRkHOmK1w/s320/IMG_1458.JPG" height="180" width="320" /></a></div>
Take a look at the vegies to the right...<br />
Onions, Peppers, Green and Yellow Zucchini, all grilled to deliciousness, seasoned and wonderful to add to a pasta.<br />
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<a href="http://erecipecards.blogspot.com/2013/07/basil-mint-pesto-margherita-pizza.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EpYIjD9jszfSnXW6czYNIGg0bTvf_Z9zlO-d3UEZ7uY5ywhsBUOdwwj9SXvqcdptJFu0nSAb-uqKmkYjGBNsLsB3H9XkjDFUTucH7VGmTHd0dP6w6G51TM7gVwkqca4FcgBDwGo55A/s200/IMG_1395.JPG" height="200" width="200" /></a>You may recall a few weeks ago when I posted my version of a <a href="http://erecipecards.blogspot.com/2013/07/basil-mint-pesto-margherita-pizza.html" target="_blank"><b><span style="color: blue;">Summer Fresh Mint Basil Pesto</span></b></a> recipe. Combine the grilled vegetables with the fresh made pesto and you have something amazing. Just simply a <b>BIG BITE of Summer freshness</b>!<br />
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The inside work of boiling the pasta and mixing with the pesto is done in advance. Grilling and a quick rough chop of the vegetables only takes a few minutes (time to "rest" your meat before serving), making this combination of a starch and vegetables a perfect side dish to serve at any backyard BBQ.<br />
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OK... Here's what I did...<br />
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<b><span style="font-size: large;">Grilled Vegetable <br />Pesto Pasta</span></b><br />
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<b>Ingredients</b><br />
<br />
1 Box Farfalle (Bow Tie) Pasta<br />
1 Cup Fresh Made <a href="http://erecipecards.blogspot.com/2013/07/basil-mint-pesto-margherita-pizza.html" target="_blank"><b><span style="color: blue;">Mint Basil Pesto</span></b></a> (Can use store bought jarred Sauce)<br />
1/4 Cup Olive Oil for brushing the vegetables<br />
1 Medium <a href="http://erecipecards.blogspot.com/2013/04/grilling-time-grilled-grilled-onions.html" target="_blank"><b><span style="color: blue;">Red Onion</span></b></a>, thick sliced<br />
Salt and Pepper to Taste<br />
2 Red Bell Peppers, Stems and seeds removed, cut into large flat pieces<br />
1 Medium Yellow Zucchini, cut into long thick slices<br />
1 Medium Green Zucchini, cut into long thick slices<br />
Optional, Eggplant, Tomatoes, almost any grillable vegetable<br />
Zest and Juice of 1 Lemon<br />
Salt and Pepper to taste (again, so S&P Sparingly)<br />
Sprinkle of freshly grated Parmesan Cheese<br />
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<ol>
<li>Prepare the Pasta according to package directions. Drain. Mix with Pesto while the pasta is still hot, pasta absorbs sauces best when hot.</li>
<li>Prepare vegetables, slice and brush with Olive Oil, Salt and pepper seasoning.</li>
<li>Grill until both sides are heated and just starting to soften</li>
<li>Dice into large bite size pieces.</li>
<li>Mix with pesto pasta, add lemon juice and zest, garnish with Parmesan Cheese</li>
<li>Serve HOT and ENJOY!!!</li>
</ol>
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<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PRX53GdD-gkzWz6yyP9WA3eDnEmRTzmEucotz4w73bS6zyBfFsR1VUYbXEZWZ3ZZCL80-C7ujMnDBOmHVZFBswmnhASB4OBxdbOTvEI3eNK99amQfDvLlKLJ2eZqPHkedmn6rWmdxQ/s320/002.jpg" height="223" width="320" /></a></div>
And if you liked this post, you will LOVE all the little extras I have all in one page... <a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 (more actually)... 52 BBQ and Grilling Secret Extras</span></b></a>. You Too can become MASTER OF YOUR DOMAIN (as long as your domain is your own backyard)! Be "That Guy" (or Gal) who does back yard open fire cooking just a bit better than the neighbors. It is the little things that will set you apart.<br />
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<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 BBQ and GRILLING SECRET EXTRAS</b></span></a> ... If you are a once a month (or summer) griller, these recipes and techniques are for you. New and simple dishes that will make you shine. If you cook often in a complex series of grills and dedicated smokers in an outdoor kitchen, I bet I still have a few dishes you can add to your repertoire. APPETIZERS, SIDE DISHES, CONDIMENTS, MAIN DISHES and even DESSERTS To MAKE you MASTER OF YOUR DOMAIN!!!
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<a href="http://pinterest.com/erecipecards/52-grilling-time-secrets/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAMyjQp42X1aQ6ZanF8iCzVz6g1VdPTfmnOGuWWo38RKSKIOuQ6ve2bN5hqojeq01iLLL6NmttT7Uj-xIpTtIwGEVaht6Iad7QOVwghe29QxDogJjPqPWcGo3hwuAvKXlYfUEs60iqg/s1600/Pinit+button.jpg" /></a></div>
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I will be adding something new to the list (already above the 52, but still LOTS more coming). Best way to keep up is to "follow" my <a href="http://pinterest.com/erecipecards/52-grilling-time-secrets/" target="_blank"><span style="color: blue;"><b>52 Grilling Time Secrets Board on Pinterest</b></span></a>. Anytime I have a new recipe for your grilling party I will add a pin.</div>
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Of course, I would love to have you share this idea with your friends... <b>Show some Pinterest Love and PIN ME to your favorite site or better still onto a group site</b>...<br />
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Thanks and I'll save a rib for you!</div>
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-61587190952263470542014-05-09T08:47:00.000-05:002014-06-26T08:50:05.502-05:00Cowboy BBQ Pork and Beans Quick and Sweet - 52 Side Dishes from the Grill<div class="separator" style="clear: both; text-align: center;">
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While I have more than enough recipes for more complicated complex BBQ Bean recipes, this by far is the easiest. Just barely more complicated than opening a can of pork and beans and heating. But the pay off for the tiny amount of extra work more than makes up for the little mixing you need to do.<br />
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I prefer to grill my beans. It adds a nice bit of humidity to the inside of the grill, helping to make sure whatever you are grilling does not dry out.<br />
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Recently my store had a sale I just could not pass up... Van de Camps Pork and beans for 5 cans for a dollar. Ordinarily I am a Bush's brand man myself, but really... 20 cents a can... Who wouldn't???<br />
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So, this is my dressed up version of an inexpensive can of beans. Add a bit of this and a touch of that and they came out WONDERFUL! I made these on a grill, but just as easy on the stove top, Crock Pot or in the Oven.<br />
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OK... Here's what I did...<br />
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<span class="item">
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<div class="fn">
<span class="item" style="font-size: large;"><b>BBQ Pork and Beans Quick and Sweet</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">1 Large</span>
<span class="name">Onion, Diced</span>
</li>
<li class="ingredient">
<span class="amount">2 (16 Oz) Cans</span>
<span class="name">Pork and Beans</span>
</li>
<li class="ingredient">
<span class="amount">3 TBS</span>
<span class="name">Yellow Mustard</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Molasses</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Brown Sugar</span>
</li>
<li class="ingredient">
<span class="amount">4 TBS</span>
<span class="name">Your Favorite BBQ Sauce</span>
</li>
<li class="ingredient">
<span class="amount">1/2 Pound</span>
<span class="name">Bacon, cut into pieces</span>
</li>
<li class="ingredient">
<span class="amount">Juice and Zest of</span>
<span class="name">1 Lemon</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
Couldn't be easier...
</li>
<li class="instruction">
Big Dutch Oven
</li>
<li class="instruction">Cook the bacon until just done, drain fat.</li>
<li class="instruction">
Add everything else</li>
<li class="instruction">
Mix everything
</li>
<li class="instruction">
Heat... Serve
</li>
<li class="instruction">
In a conventional oven, 350 degrees uncovered for about 20 minutes to desired consistency. In a grill or on stovetop, uncovered over direct heat for about 20 minutes to desired consistency.
</li>
<li class="instruction">
Serve HOT and ENJOY!
</li>
</ol>
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My good Blogging buddy Larry has been RVing around the country and stopped by our little corner of the Universe. I used the occasion of his visit to throw a Bobby Flay style BBQ Addiction Whoop de Doo with...<br />
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<b><span style="font-size: large;">Fish, Fowl, Hoof, Larry, Snout and Fish! </span></b></div>
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First up, the Fowl, that's a <a href="http://erecipecards.blogspot.com/2013/10/bbq-turkey-brined-and-injected-and-jack.html" target="_blank"><b><span style="color: blue;">BBQ Turkey, brined and injected with Cajun Butter</span></b></a> and Glazed with that <a href="http://erecipecards.blogspot.com/2013/10/jack-daniels-bbq-sauce-feeding-larry-pt.html" target="_blank"><span style="color: blue;"><b>Jack Daniel's Whiskey BBQ Sauce</b></span></a>.</div>
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Second is the Hoof, a <a href="http://erecipecards.blogspot.com/2013/10/30-garlic-peppercorn-beef-roast-feeding.html" target="_blank"><b><span style="color: blue;">30 Garlic Peppercorn Beef Roast</span></b></a>.</div>
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Third is Larry hisself!</div>
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These Sweet Cherry Baby Back ribs are second from the right </div>
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And last but not least... the Fish is an absolutely amazing <b><a href="http://erecipecards.blogspot.com/2013/10/cranberry-walnut-sauce-on-sugar-cured.html" target="_blank"><span style="color: blue;">Cranberry Walnut sauce Sugar Cured Whole Salmon Filet</span></a></b>.</div>
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<a href="http://erecipecards.blogspot.com/2013/10/stained-glass-jell-o-church-potluck.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGK0sjUIaFcie7WxQUEq96zqmqZ3bPtMecYBPvzWxFGY9xqOu7gHXSOivQBDfAGhLygSufY2h9JC3cg9IYtjJpM_Wv_43XqQlZydmNUsZvqfg0Z6yRn203_cfAgAYhqt8zQJu1xDb2izU/s200/IMG_2981.JPG" height="200" width="200" /></a>But even Larry does not travel 4,000 miles in a rolling Studio Apartment on Meat alone... Come back all this next week for my side dishes, desserts to go along with all that meat.<br />
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<a href="http://erecipecards.blogspot.com/2013/10/corn-and-tomato-popper-succotash-and.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFOwT5k1rCmOU2LMuq7dGcaTStCaKr5nCCopxSi4FqKuojZzwz3LY4YvGqW45ED8m0FpqNEtJocRpbzYTiLp-ptRiwqyVuAVpZ4DIKy_rgaioZ1uuuhg8Sj1RiMUwQA5xYNjbBUIT5sA/s200/IMG_2919-001.JPG" height="200" width="199" /></a>I started with a spectacular presentation of a simple Jell-o salad (Dessert???). Just a little extra effort and I had <a href="http://erecipecards.blogspot.com/2013/10/stained-glass-jell-o-church-potluck.html" target="_blank"><b><span style="color: blue;">Stained Glass Jell-O</span></b></a>, worthy of any Church PotLuck.<br />
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And then I whipped up a quick and easy <a href="http://erecipecards.blogspot.com/2013/10/corn-and-tomato-popper-succotash-and.html" target="_blank"><b><span style="color: blue;">faux Succotash (no Lima Beans) of corn and tomato</span></b></a> relish (salsa, or... well, why not go ahead and call it a Succotash!) that added bright colors and a unique combination of tastes (and only takes about 10 minutes to make)!<br />
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<a href="http://erecipecards.blogspot.com/2013/10/mashers-smashed-garlic-mashed-potatoes.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDzCE8oAhBIbbVD9-F5YGjorsQ1-9A0FRTGsTVMsmTJkxpTJfXW_pNPTSnmbhy03WWLuuMpW_x1uhxWrQxYQZA0b7TM6_QMM8jFVfYHYhy8D3bW0xpmfnY8No9b5QreIqTVsIbx2pKiI/s320/IMG_2922-001.JPG" height="320" width="189" /></a></div>
I did serve two kinds of potatoes, not only these, but I also WHIPPED up what I consider the world's BEST Garlic Mashed Potatoes. These have it all... BACON, Garlic, A secret ingredient that leaves them with a hint of natural sweetness. They are creamy yet still have a little bit of texture lumps. I like a few skin on potatoes so there are bits of red potato skins for color, texture and health. Making mashed potatoes for any group is always tough as people like what they like and question why anyone would make something new. But for me at least... <a href="http://erecipecards.blogspot.com/2013/10/mashers-smashed-garlic-mashed-potatoes.html" target="_blank"><b><span style="color: blue;">BEST EVER GARLIC MASHED POTATOES</span></b></a>!<br />
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<a href="http://erecipecards.blogspot.com/2013/10/garlic-potatoes-and-green-beans-warm.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuLMcMuP8i-XkG9K4sCmIETI7EAoViFORfyqjI7voCZBQ2a2QLcYfY8abeQ1nSPYGbkUoz-uIQEkNRod-6DsM7qGaWZpU7AyuEb0BqFCyEpzjVcpBbhYUqCKm-zplwXMmYAP7OJkRkuw/s200/IMG_2914-001.JPG" height="199" width="200" /></a><br />
For that second potato dish ( Mostly I like the look of the presentation of a big beef roast resting on a bed of)...<br />
<a href="http://erecipecards.blogspot.com/2013/10/garlic-potatoes-and-green-beans-warm.html" target="_blank"><b><span style="color: blue;">Garlic Green Beans, Red Potato warm Potato Salad</span></b></a>! Makes a beautiful presentation and loaded with flavors (and adds another vegetable to the table.<br />
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<a href="http://erecipecards.blogspot.com/2013/10/fast-and-easy-ranch-macaroni-and-cheese.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qkUvERDp8gZUbepSedmqgnsA_RgpISG8A0kZkf0o2fIaRiN3CjyNhBFLL253dTFvPoWwP6plIYrNWnsGDqsBOno4uFC4oEBnx6P-qrE7PxNZJSNNlTB3X52LTiORcIIFPyNr499p_0k/s200/IMG_2929.JPG" height="198" width="200" /></a>We are getting close to the end of my "Feeding Larry" series.<br />
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<a href="http://erecipecards.blogspot.com/2013/10/dressing-chorizo-sausage-and-apple.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUN49W-H2EtLRKkYYfuCsJkjgYgvqYXgsLQ14IRkkSTRfAebtlLRuEQWV1A7TanrVpN__s18vFg57xhhrjRHbMItprHzMZNYgBaijQV0Bafbzys98kh92SMPVAAAdqg9cLYLx8WTaI6MY/s320/IMG_2907.JPG" height="319" width="320" /></a>But I did want to remind you all of the AMAZING Mac and Cheese... Flavored with a package of Hidden Valley Ranch Dressing seasoning packet, this is about my very favorite. <a href="http://erecipecards.blogspot.com/2013/10/fast-and-easy-ranch-macaroni-and-cheese.html" target="_blank"><b><span style="color: blue;">Fast and Easy Ranch Mac and Cheese</span></b></a>, can be made a day in advance, served warm or cold... A PERFECT Side Dish for any occasion!<br />
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I also jumped the Thanksgiving gun a bit with a <a href="http://erecipecards.blogspot.com/2013/10/dressing-chorizo-sausage-and-apple.html" target="_blank"><b><span style="color: blue;">Chorizo Sausage and Apple Dressing (never Stuffing)</span></b></a> to pair with that Turkey.<br />
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... 12 Dishes and still rolling along. See you tomorrow when I start on the desserts!<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-40484817109628754912014-05-08T08:45:00.000-05:002014-06-26T08:46:24.463-05:00Garlic Peppercorn London Broil - 52 Beef recipes and BBQ Tutorials<div class="separator" style="clear: both; text-align: center;">
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Here's my Easter Dinner. Big pile of a delicious warm potato/green Bean Salad bed under an INCREDIBLE grilled Top Round roast. I'll do the salad post recipe tomorrow. Today it's all about this delicious meat!<br />
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LOTS of garlic. I took 10 pieces of garlic and sliced them into thin thirds. That's thirty pieces of garlic! I embedded these into the roast. Just take a knife that is about the same size as the garlic pieces. Poke deep enough so that the entire garlic piece will sit inside the meat. If you are not a fan of garlic, these are large enough to pick out as you cut the finished slices. BUT, the garlic roasted along with the meat juices makes for an incredible taste.<br />
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Next I coated the roast with a layer of Dijon Mustard. The wet helps to keep the roast moist and most important, it gives the rub something to hold onto. While it cooks it makes a simply delicious bark. I made a simple rub of about equal parts...<br />
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Dried Garlic Flakes<br />
Garlic Powder<br />
Onion Powder<br />
Slightly crushed Peppercorns<br />
Sea Salt<br />
Black and White Pepper<br />
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Mix this all together and then rub the meat. NOTE: This is a rub, not a sprinkle. Bub this into the mustard, Pay particular attention to the holes that the you made with the garlic. This forms a bark, which helps to hold in all the juices that might have leaked out during the slow roasting grilling.<br />
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Allow the meat to rest and come to close to room temperature before you begin cooking. About an hour. This also helps to allow the spices and especially the salt to help absorb all of those flavors of the rub and mustard to absorb into the top layer of the meat.<br />
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I cooked this on my grill, indirect heat, low and slow ( Almost like smoking on a grill, Coals or burners on each side of the meat turned to low. Burners or coals directly under the meat off (or clear of coals). The internal temperature close to the meat was about 280 degrees.<br />
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I used an internal temperature prob (Don't cook without one). Cooked the meat (no need to turn, as you are using your grill like an oven with no direct heat applied to the bottom of the meat) until I got a medium rare temperature of 135 degrees. It took about 30-40 minutes. I then wrapped the meat in aluminum foil and let it rest for 30 minutes. the temperature actually evened out at 140 during the wrap rest. this allows the juices to absorb into the meat and have an even temperature throughout the slices.<br />
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Slice thin, at angles against the grain...<br />
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I am lucky enough to see several hundred food blogger posts in a day. Somethings look stunningly beautiful. For me, this was delicious and I was able to capture the right look where I practically can taste this from the photo.<br />
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Here is my food porn...<br />
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Good friends came to join us...<br />
Warm enough to enjoy a meal outside on our patio!<br />
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Grab a beer and enjoy!<br />
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Happy Easter<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-4411156526649268672014-05-07T08:42:00.000-05:002014-06-26T08:44:32.860-05:00TIPS for a Pan Seared THICK T-BONE STEAK Keeping it SIMPLE - 52 Beef Recipes and BBQ Tutorials<div class="separator" style="clear: both; text-align: center;">
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I just could not stand it another day... I needed to grill something.<br />
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But, Kansas along with too much of the US has been arse deep in snow for over a month. I made the mistake of watching the weather forecast and saw that temps were <i>supposed </i>to be in the 50's last weekend. A little chilly, but certainly grilling weather for me at least.<br />
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Unfortunately those lying sacks of crap at the local NBC Affiliate (Yes, I am calling you out Larry Lezak) got it wrong. Instead of 50 and partly sunny it was 30 and sleeting.<br />
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Sigh.<br />
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So, as much as I would like to vent about the weather... truth is it is almost as easy and almost as tasty to simply turn your broiler into a gas grill. Just think about cooking that steak from the top down instead of the bottom up.<br />
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And since I was using the oven, I was freed up to do final tweaks on my sides, Twice Baked Corn and Pimento Cheese Dip Potatoes, Simple Spaghetti Squash with a Jack Daniels Mushroom Gravy. Made for a beautiful platter of food. You will have to come back over the next couple of posts to see those recipes.<br />
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As far as "Grilling" a steak in the broiler, just remember KISS...<br />
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<b><span style="font-size: large;">K</span></b> eep... <b><span style="font-size: large;">I</span></b> t ... <b><span style="font-size: large;">S</span></b> imple ... <b><span style="font-size: large;">S</span></b> ymon<br />
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Pan Searing a steak is about the most popular way to order a steak at a high end steak house. Popular for two reasons... First, there is no doubt that this method insures meat that is tender, juicy and easily monitored for proper temperature. That intimidating Rare,medium Rare, Medium or Medium Well. Those terms measure the internal temperature. ALWAYS cook with an internal meat thermometer. If you are a master griller that cooks steak every day you could measure doneness by touch. But for the novice or occasional steak cooker (like me), better to be safe accurate and ALWAYS PERFECT. After all, that is your goal is to serve a consistent product. Right every time. Probe thermometers that measure the temperature of the meat while cooking are easy to find, cheap (about $20) and is the single most important tool a steak cook has.<br />
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Medium Rare, the industry standard for the best temperature to serve meat is 135 degrees. 5 degrees more and you have Medium, 5 less and you have rare.<br />
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Fina VERY VERY IMPORTANT Tip is to rest your meat. Once out of the oven, your steak on a cutting board and let it relax, cool a bit, evenly distribute the temperature into the meat and allow the juices to be reabsorbed. If you have ever cut into a steak and pools of blood grows and grows on the plate, your steak was not allowed to rest. The meat shown is medium rare, yet very very little blood seeps out. It stays in the meat, keeping it moist tender and juicy. Really, that's all you need to know... Proper temperature, Resting the meat and Simple Seasonings...<br />
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<b><span style="font-size: large;">OK... Here's what I did...</span></b><br />
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<b>Simple Seasonings...</b><br />
Salt<br />
Pepper<br />
Olive Oil<br />
<b>On a Simple Luxurious Cut of Meat</b><br />
2 - One and a half inch thick T-Bone Steaks (Look for even thin marbling of fat throughout the meat. If in doubt, ask your butcher to pick out the best ones. They want you to succeed and are ALWAYS very helpful).<br />
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<li>One hour before you plan to cook, remove thawed steaks from the refrigerator. Generously sprinkle about 1 TBS each of Salt and Pepper on the steaks. Rub each with a tBS of Olive Oil. Wrap each steak in Cling Wrap and set aside. This allows the meat to slowly come to room temperature which allows the meat to cook more evenly, even when it is this thick.</li>
<li>And that hour is just the right amount of time to bake the side dishes (Baked potatoes and spaghetti squash)</li>
<li>OK... Time to "Grill". Set your oven to BROIL. Position a rack in the middle. It is best to use a slotted grill pan. If you do not have one you can use a jelly roll pan as long as it has sides to prevent the rendering fat from dripping into the oven. </li>
<li>There is a MUST HAVE piece of technology... a remote probe digital thermometer, One with a cord that you can measure the temperature with while the oven door is baking. </li>
<li>BUT FIRST, before you "Grill" in the oven, you need to pan sear the steak. PREHEAT for 5 minutes a cast iron or heavy bottomed frying pan. Set the burner on HIGH and the pan with nothing in it on the burner. HOT HOT HOT. WARNING, this will SMOKE once you add the meat.. Smoke alot. Part of the charm. Have a window open and a fan to suck the smoke out as much as possible. Just think of it as a way to test your smoke detector (I am only allowed to cook steaks this way once a year... This is why).</li>
<li>OK. Unwrap the steaks and put them down into the HOT HOT HOT Frying Pan. have a timer ready. One minute per side. This will get a nice beautiful charred outside as the pepper blackens. The Olive Oil you rubbed on the steak earlier will keep the meat from sticking. After one minute, flip the meat and sear the other side. If the pan holds both steaks, great, once both sides are seared, just move the pan to the oven under the broiler. In this case, the steaks were too big for a single pan. I did them in stages.</li>
<li>Once in the oven, hook up the remote temperature probe. Your goal is 130 to 140 degrees internal temperature. These came out of the oven a beautiful medium rare... pink in color, warm and cooked throughout. The steaks need to be turned every 2 minutes as they cook. Each steak cooks differently, based on how thick they are, how much fat content and how well the cow lived his life. COOK BY TEMPERATURE to be sure.</li>
<li>When the steaks reach temperature, remove from oven and allow to rest on a cutting board for 15-20 minutes (very thick cuts like these, leave for 20 minutes). This allows the steaks to relax, allowing the steaks to reabsorb the juices. If you cut into them right from the oven, the steaks will bleed out all those juices making them tough and dry.</li>
<li>A T-Bone steak is actually two different cuts of meat. One is a Filet Mignon cut and the longer larger side is a KC (OK, some say New York) strip. You can serve them caveman style, just plop a big steak on a big plate and serve. OR, cut the meat from the bones and serve as strips and/or filets. OR, as I did here, cut the steaks from the bone and then slice the steaks... Always against the grain.</li>
<li>And if you slice them before serving you can plate them up on a platter along with the sides for a presentation tableside. Either way, served warm and ENJOY!</li>
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And come back nest pots to see the simple sides that go along with my T-Bones!<br />
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This simple recipe has been added to my growing list of "<a href="http://erecipecards.blogspot.com/p/52-simple-but-next-level-dishes.html" target="_blank"><b><span style="color: blue;">52 Simple but Next Level Dishes</span></b></a>"!<br />
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Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of <b>Pickled Red Onions</b> for sandwiches in my fridge). Or how about the easiest bread to make in the world... <b>Beer Bread</b> that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make <b>Tomato Sauce</b>. Or how about <b>Roasting Garlic</b> for a spread on toast points for a unique appetizer. <b>Infusing Oil with Herbs</b> or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty <b>BBQ Sauce</b>.<br />
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<b>You get the idea</b>. These recipes are very simple, take very little time but will set you apart as a better cook...<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-84011589459922541982014-05-06T08:40:00.000-05:002014-06-26T08:41:17.821-05:00Creamy Sweet Loaded CORN BREAD Made on a Grill - 52 COWBOY Side Dishes from the Grill<div class="separator" style="clear: both; text-align: center;">
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The great American staple of Corn Bread "Baked" over an open fire... Well, we are making a few allowances, the open fire is actually my gas grill (Same procedure works for a charcoal grill... or for that matter, this recipe works just fine in a modern oven).<br />
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I particularly like this recipe as there are plenty of moistening ingredients (Sour Cream, Greek Yogurt and Butter) to add layers and layers of sweet wetness and flavors. No dry cornbread here. Creamy Sweet and loaded with two kinds of cheese and plenty of extras (Onions, Corn (yes, real corn in the cornbread), chives and assorted herbs. Delicious!<br />
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As to making in a grill, there are two tricks... HEAVY BOTTOMED (and side) CAST IRON Skillet, and a closed grill lid, allowing the heat to circulate, turning your grill into a convection oven. It's easy, delicious, a great tasting Western themed side dish... Plus, if you like makes a fun presentation to serve in the cast iron skillet.<br />
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OK... Here's what I did...<br />
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<div class="hrecipe">
<span class="item">
</span>
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<div class="fn">
<span class="item" style="font-size: large;"><b>Creamy Sweet Loaded CORN BREAD Made on a Grill</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">6 Scallions</span>
<span class="name">(Green Onions), chopped, white and green parts</span>
</li>
<li class="ingredient">
<span class="amount">1 Can</span>
<span class="name">Creamed Corn</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Assorted Mixed dry Herbs (I used Oregano and Thyme)</span>
</li>
<li class="ingredient">
<span class="amount">2 OZ</span>
<span class="name">Parmesan Cheese, grated</span>
</li>
<li class="ingredient">
<span class="amount">4 OZ</span>
<span class="name">Goat Cheese, room temperature and diced into small balls</span>
</li>
<li class="ingredient">
<b><span class="amount">For the </span>
<span class="name">Batter -</span></b>
</li>
<li class="ingredient">
<span class="amount">1 Large</span>
<span class="name">Egg, whisked</span>
</li>
<li class="ingredient">
<span class="amount">1 Cup</span>
<span class="name">Sour Cream</span>
</li>
<li class="ingredient">
<span class="amount">1 Cup</span>
<span class="name">Greek Yogurt</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS </span>
<span class="name">Butter, melted</span>
</li>
<li class="ingredient">
<span class="amount">1-1/2 Cups</span>
<span class="name">Yellow Corn Meal</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Flour</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">Baking Powder</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">Baking Soda</span>
</li>
<li class="ingredient">
<span class="amount">1 large Pinch of </span>
<span class="name">Salt</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
Prepare your grill, indirect heat, coals or gas burners lit on one side, leaving space for the skillet without direct heat under the bottom... may overlap some on the sides, but the main bottom does not have direct heat. (or set your indoor oven for 400 degrees)
</li>
<li class="instruction">
Use a non stick spray to coat the bottom of a large HEAVY Cast Iron Skillet
</li>
<li class="instruction">
Combine all of the ingredients for the batter, stirring until fully mixed.
</li>
<li class="instruction">
Add the remaining flavoring ingredients and stir to mix.
</li>
<li class="instruction">
Pour everything into the skillet
</li>
<li class="instruction">
"Bake" or grill with the door (lid) closed for 25 minutes. Checking to test doneness. Center should feel spongy but still a bit tacky. If it jiggles,continue to bake (grill) for another 5 minutes.
</li>
<li class="instruction">
Allow to rest for 10 minutes before slicing.
</li>
<li class="instruction">
Serve warm and ENJOY... Maybe with a little Honey!</li>
</ol>
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And this concludes my grilling/smoking day with my son (Army Medic, PFC James Scott... That's my boy!!!)... Back a few days ago I started with my son's very first smoked rack of ribs. I talked him through making a rub from scratch, prepping the meat (removing the membrane, trimming the fat and bones, applying the rub). then we moved to an old reliable standard Weber Kettle Grill, the kind most people have or at least your neighbor has. I wanted to show him that there is no need to buy an expensive smoker. With just a little bit of knowledge you can get competition/restaurant quality smoked meat at home!<br />
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And we did... We also made a glaze to create 3 Killer Racks of <a href="http://erecipecards.blogspot.com/2013/06/citrus-honey-garlic-ribs-smoked-ribs.html" target="_blank"><span style="color: blue;"><b>Citrus Honey Garlic Glazed Ribs</b></span></a>! In the post I have plenty of detailed photo instructions for turning your standard charcoal grill into a smoker.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr0BhVT6qmUsSjlg_kvqf-lPLIa6wodBe1ffgE12hn7-dZQGBLiWXx1a3qUY0YZxd30LlV6vLuSfHbzPdDjM08xMTOd4fjrsB_lVQyilTO2IfIbLaf5mGqWZNDyRSLqA8G7ejGLa9Pw/s1600/IMG_1043.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr0BhVT6qmUsSjlg_kvqf-lPLIa6wodBe1ffgE12hn7-dZQGBLiWXx1a3qUY0YZxd30LlV6vLuSfHbzPdDjM08xMTOd4fjrsB_lVQyilTO2IfIbLaf5mGqWZNDyRSLqA8G7ejGLa9Pw/s320/IMG_1043.JPG" height="319" width="320" /></a>Next we made the perfect accompaniment to any smoked meat meal... BEANS! Now I happen to love my beans. there is just nothing like a fresh made recipe, using sweeteners (Molasses, Sorghum and Brown Sugar), multiple types of beans (in this case, Cannelloni Beans and Chili Beans), smoked Pork loin fully seasoned for the pork... But I also showed how to set the beans in the smoker to allow them to simmer for hours and even add extra moisture to the kettle to help the ribs stay moist, tender, delicious and have extra layers of flavor... All with a bottle of BEER!<br />
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A Nice big pot of <a href="http://erecipecards.blogspot.com/2013/06/single-wide-trailer-park-awesome-smoked.html" target="_blank"><b><span style="color: blue;">Single Wide Trailer Park AWESOME Pork and Beans and BEER</span></b></a>!<br />
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We also smoked a log of <a href="http://erecipecards.blogspot.com/2013/06/smoked-italian-sausage-grilling-time.html" target="_blank"><b><span style="color: blue;">Smoked Italian Sausage</span></b></a>. possibly the easiest thing to smoke/grill as all you do is take loose sausage, form the log, rub with a spice rub (same one you used for the ribs) and smoke for a couple of hours.<br />
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Since it takes less time to smoke than the ribs you can make this as a treat for the cooks (we did), save some for breakfast the next morning (we did), serve some with the meal as a side dish (Meat for a side dish... God Bless America... We did that as well). But we also used some of it as the base for...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeG6XzmJNU9FJC26wFFh0nnNoGZloXl92RCpQtEbcLi8n7iqN16l42tg8FXZmVR-DdV2hw6NVs0myRwTf03VEFhB4n66cP7TsaE7kFIxbw2o1buyCaxvMoGWJCuXB5t_mZoHUGCnX6g/s1600/IMG_1007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeG6XzmJNU9FJC26wFFh0nnNoGZloXl92RCpQtEbcLi8n7iqN16l42tg8FXZmVR-DdV2hw6NVs0myRwTf03VEFhB4n66cP7TsaE7kFIxbw2o1buyCaxvMoGWJCuXB5t_mZoHUGCnX6g/s320/IMG_1007.JPG" height="320" width="320" /></a>A delicious vegetable side dish... Kind of a pizza if you squint hard enough. This is a great side to make as I showed my son how to finish the ribs. After 4-5 hours on the grill (smoker), the glaze is finished in the oven in the house for another hour. This frees up the grill to make these...<br />
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<a href="http://erecipecards.blogspot.com/2013/06/grilled-herb-and-sausage-stuffed.html" target="_blank"><b><span style="color: blue;">Grilled Herb and Sausage Stuffed Zucchini Pizzas</span></b></a>! Once again... Meat as a side dish!<br />
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All things considered, add all this to the Corn Bread and you have a pretty good meal...<br />
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Thanks Son, it was delicious!<br />
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And the beginnings of yet another neighborhood Grill Master once he finishes protecting and settles down to a safe boring life in the suburbs (I hope).<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-68291880320781019872014-05-05T08:37:00.000-05:002014-06-26T08:38:58.943-05:00Sweet Root Beer Baked Beans in A Crock Pot - 52 Do Ahead Side Dishes<div class="separator" style="clear: both; text-align: center;">
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"<b><i>Best I've ever had</i></b>", Quote from one of my regular BBQ guests.<br />
<br />
This was a big departure for me. I am pretty well known for my Smoked Beans around this little corner of the Cul de Sac. I have a favorite recipe that I use whenever I am smoking Ribs, Pulled Pork or Brisket. The extra very wet ingredients helps add moisture to the kettle as I smoke. But for my Labor Day BBQ I was after a sweeter bean dish than what I normally serve. I was entertaining families with kids and their parents that were not always fans of spicy BBQ food.<br />
<br />
I have been wanting to try this recipe for a long time. The big sweetener is a bottle of Root Beer. As the soda simmers and reduces, the thick syrup that remains did a spectacular job of adding just the right amount of sweetness to the pot.<br />
<br />
I must confess that I did indeed enjoy these, I prefer my standard <a href="http://erecipecards.blogspot.com/2013/06/single-wide-trailer-park-awesome-smoked.html" target="_blank"><b><span style="color: blue;">Smoked Pork and Beans</span></b></a> <a href="http://erecipecards.blogspot.com/2013/06/single-wide-trailer-park-awesome-smoked.html" target="_blank"><span style="color: blue;"><b>simmered in Beer</b></span></a> (real, not root). But I do add an awful lot of extra spices to that pot that are somewhat intimidating for people not fans of BBQ (really, there are a few). And especially if I were serving to a bunch of children, this is now my goto recipe.<br />
<br />
Made easy in a crock pot with only an occasional stir, this comes together in only a few minutes. Since I made it in the slow cooker, it is easy to transport to any Church PotLuck, family gathering, or friends homes for a get together.<br />
<br />
Oh and the kids at the BBQ loved the idea of eating Root Beer (be sure to have an extra couple of bottles on ice for the kids).<br />
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OK... Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>Root Beer Baked Beans in A Crock Pot</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">1 Can</span>
<span class="name">Bushes Brand Homestyle Baked Beans</span>
</li>
<li class="ingredient">
<span class="amount">1 Can </span>
<span class="name">Bushes Brand Chili Beans</span>
</li>
<li class="ingredient">
<span class="amount">1 Can</span>
<span class="name">Bushes Brand Great Northern Beans</span>
</li>
<li class="ingredient">
<span class="amount">1 Large</span>
<span class="name">Vidalia Sweet Onion, Sliced and diced</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">White Vinegar</span>
</li>
<li class="ingredient">
<span class="amount">1/3 Cup</span>
<span class="name">Molasses</span>
</li>
<li class="ingredient">
<span class="amount">1/2 Cup</span>
<span class="name">BBQ Sauce (I used some of my homemade Root Beer BBQ Sauce, but use what your favorite)</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Dry Mustard Spice</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Cajun Spices (store bought premixed or make your own)</span>
</li>
<li class="ingredient">
<span class="amount">1/3 Cup </span>
<span class="name">Brown Sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 (12 Oz) Bottle</span>
<span class="name">Root Beer (NOT Diet)</span>
</li>
<li class="ingredient">
<span class="amount">1 Pound</span>
<span class="name">Thick Slice Bacon, diced and cooked to crispy</span>
</li>
<li class="ingredient">
<span class="amount">Chopped Green onions and Parsley </span>
<span class="name">For Garnish</span>
</li>
<li class="ingredient">
<span class="amount">1 small</span>
<span class="name">can of Tomato Paste if needed to thicken</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
In a large Crock Pot slow cooker, combine all the ingredients except the bacon and garnishes. Stir to combine.
</li>
<li class="instruction">
Set on low and slow simmer covered for 8 hours, stirring occasionally.
</li>
<li class="instruction">
Check thickness after 8 hours. The "gravy" should be thickened and coating the beans. If not, set on high, uncover and add a small can of tomato paste. Simmer on high until the gravy thickens.
</li>
<li class="instruction">
Just before serving, stir in the chopped bacon, saving a few pieces to add as a garnish and finally, just before serving, top with the greens.
</li>
<li class="instruction">
Serve Hot and ENJOY!</li>
</ol>
</div>
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This recipe has been added to my growing list of "<a href="http://erecipecards.blogspot.com/p/blog-page.html" target="_blank"><span style="color: blue;"><b>52 Church PotLuck Dishes</b></span></a>"!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAWDe5wjuMUSzE4zv6wbDttyl3_kkCvDXvWs0P7fGmIa8qbn6YvHVIm0YHLf5GTR8_4ydHiAJopNOlgMbY9FAW2ZXG3XTqmzIvXwx-k_RXjdwcORka-xJ8KlzjdaE1lHnsiqB-PqDDzE/s1600/potluck.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAWDe5wjuMUSzE4zv6wbDttyl3_kkCvDXvWs0P7fGmIa8qbn6YvHVIm0YHLf5GTR8_4ydHiAJopNOlgMbY9FAW2ZXG3XTqmzIvXwx-k_RXjdwcORka-xJ8KlzjdaE1lHnsiqB-PqDDzE/s200/potluck.gif" height="116" width="200" /></a>A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...<br />
<br />
Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,<br />
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<blockquote class="tr_bq" style="text-align: center;">
<span style="font-size: large;"><b>"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".</b></span></blockquote>
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-15777112187303030582014-05-04T08:35:00.000-05:002014-06-26T08:36:02.437-05:00Summer Tomato Burger - GREAT BURGER READY IN MINUTES - 52 Beef Recipes<div class="separator" style="clear: both; text-align: center;">
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<br />
WOW... September already, where did the summer go??? But for me, September up until Thanksgiving is about my favorite time to BBQ. Outside temperatures are still warm enough to be comfortable, but also not so hot that you (and your guests) are miserable. So look forward to a lot of posts from my gas grill, dedicated smoker or my beloved Weber Kettle Grill in the next few months.<br />
<br />
Long time readers may notice that I try to tell a culinary story with my posts with one post relating to another. This particular meal was made the night before Labor Day. In the next few days you will hear all about a BIG meal for my family and friends, 5 grilled dishes, dessert and 2 salads... As you can imagine, lots of advance prep work to do. So the night before I was wanting something easy... but I also wanted a little soul inspiration to get my Karma ready for the big day...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1mpC60hcml7q8IyQ1zna_WHFxowluqjB8dL0oquOAb6sdvBYH8aICK0eNoVKCI9Rzy709vhGd4dMlvmihwGEVtyGzwoHF_-DG7c9qqN_elVl3FKr6sF0xTXp3VMUqjkHd__xlB1oVHk/s1600/diced-tomatoes-chili-ready.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1mpC60hcml7q8IyQ1zna_WHFxowluqjB8dL0oquOAb6sdvBYH8aICK0eNoVKCI9Rzy709vhGd4dMlvmihwGEVtyGzwoHF_-DG7c9qqN_elVl3FKr6sF0xTXp3VMUqjkHd__xlB1oVHk/s1600/diced-tomatoes-chili-ready.gif" /></a>Like this spectacular but amazingly simple Hamburger. I used a lot of condiments that I had in the fridge; Pickled Onions, Pickles, Pineapple Slices and fresh made Hamburger Buns, but also the burger was something special.<br />
<br />
Recently the very good folks at Red Gold sent me a few cans of their products along with a few recipe cards. One of the cards was almost laughable in it's simplicity but the glowing write up on the card made this recipe sound really appealing.<br />
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Besides, I had all that prep work to do for my Labor Day. I was after an appealing burger that was laughably easy...<br />
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The directions were simple...<br />
<br />
Combine 1 can of <a href="http://www.redgold.com/red-gold-brand/products/product-details?brand_id=1&product_id=1014" target="_blank"><b><span style="color: blue;">Red Gold brand Chili Ready Diced Tomatoes</span></b></a> with 1 pound of Ground Beef.<br />
<br />
I drained the juice from the tomatoes before I mixed with the hamburger.<br />
<br />
Form into patties.<br />
<br />
Now, the patties will be loose. So I was a little concerned about them falling apart on the grill.<br />
<br />
So I liberally oiled my grill with Olive oil on a paper towel. Normally I like to drizzle olive oil on my burger so I don;t need to bother with oiling the grate, but I didn't want to add anything that would make the patties even more loose. Oiling the grate worked fine.<br />
<br />
You do want to grill over direct high heat. Allow the burger to get a good sear. Do not move it around any. The sear and char will help to hold the burger together when you are ready to flip.<br />
<br />
Over high heat, I grilled the burgers for 5 minutes per side. At the same time I grilled some corn that I had soaked in water for 30 minutes prior to grilling. That also gave me tome to prepare the corn which I will post about tomorrow (see, the story continues)...<br />
<br />
That is a pretty spectacular looking burger, but honestly it is a pretty lazy effort. As I said, the burger took all of 2 minutes to prep and 10 minutes to cook.<br />
<br />
I have been blogging all summer about small batch canning and simple ways to add something special to your table. This burger was a way to empty out the fridge with the little bits at the bottom of open jars...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKy2r2yV1Dd6SpZ4snOO6o_AGfsndq9W0SRTFYGV2rVdVZlYtDnHBctQ-ZATO_VN6VzEWb6ZBsNmSdaFN0JcWhRyXJe8f-vyLf4UP-j-q-N8oRTtnc0RGD17jJs4or9zxocWU7i_WzLA/s1600/IMG_2442.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKy2r2yV1Dd6SpZ4snOO6o_AGfsndq9W0SRTFYGV2rVdVZlYtDnHBctQ-ZATO_VN6VzEWb6ZBsNmSdaFN0JcWhRyXJe8f-vyLf4UP-j-q-N8oRTtnc0RGD17jJs4or9zxocWU7i_WzLA/s640/IMG_2442.JPG" height="640" width="360" /></a>I had already made and used several of a batch of <a href="http://erecipecards.blogspot.com/2013/04/grilling-time-hamburger-buns.html" target="_blank"><b><span style="color: blue;">Scratch Hamburger Buns</span></b></a> (made mostly in a Bread Machine (see, I really do like lazy easy recipes)).<br />
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You can see a few of my very favorite<b><span style="color: blue;"> <a href="http://erecipecards.blogspot.com/2013/08/long-bread-and-butter-pickle-slices.html" target="_blank"><span style="color: blue;">Long Bread and Butter Pickle Slices</span></a></span></b>... Again, simple and great to have around your fridge to brighten up the look and taste of a sandwich.<br />
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And speaking of bright, The <a href="http://erecipecards.blogspot.com/2013/05/grilling-time-condiments-pickled-red.html" target="_blank"><span style="color: blue;"><b>Pickled Red Onions</b></span></a> make the burger GLOW and taste amazing.<br />
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I had a few slices of <a href="http://erecipecards.blogspot.com/2013/04/grilling-time-grilled-pineapple.html" target="_blank"><b><span style="color: blue;">Grilled Pineapple</span></b></a> that I tossed on the grill at the very end just to warm up<br />
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And I even got to empty a jar of <a href="http://erecipecards.blogspot.com/2013/07/sweet-heat-bourbon-bbq-sauce-small.html" target="_blank">Sweet/Heat Bourbon BBQ</a> sauce I had made several weeks earlier.<br />
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So I had a little row of opened jars for a condiment bar... However long it took to open a half dozen jars was how much time I spent on the condiments.<br />
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BUT, the star of the night was the SUMMER TOMATO BURGER with the mix of Chili Spices infused in the canned tomatoes, the flavor and texture of the chunks of tomatoes and the sugars that are released naturally when you grill tomatoes. The burger was absolutely unique tasting a deliciously shined through even all those condiments.<br />
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I could not possibly recommend you hunting down and can of the Red Gold brand Chili Ready Diced Tomatoes and giving the burger a try... Certainly worth all that 10 minute effort (but then you don't need to tell your guests how easy it is to make this GREAT BURGER READY IN MINUTES... Let that be our secret!<br />
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And thanks for the freebies Red Gold... You have a customer for life!<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-47311536334630569322014-05-03T08:33:00.000-05:002014-06-26T08:34:06.084-05:00Smoked Italian Sausage - 52 Pork Dishes<div class="separator" style="clear: both; text-align: center;">
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The last couple of days I have been showing recipes for BBQ smoked dishes (<a href="http://erecipecards.blogspot.com/2013/06/citrus-honey-garlic-ribs-smoked-ribs.html" target="_blank"><b><span style="color: blue;">Citrus Honey Garlic Smoked Ribs</span></b></a> AND My own recipe for <a href="http://erecipecards.blogspot.com/2013/06/single-wide-trailer-park-awesome-smoked.html" target="_blank"><b><span style="color: blue;">SINGLE WIDE Trailer Park AWESOME Smoked Pork and Beans and BEER</span></b></a>!). This is another very easy dish that I love to make.<br />
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First "Trick" is to find the best sausage. Hunt down a good butcher and chances are they offer a variety of different sausages. me, I like this locally sourced Italian sausage loaded with just the right combination of seasoning, fennel seeds and a nice mix of pork and enough fat to give it flavor.<br />
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Made even better when cooked on a smoker.<br />
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Slow roasted, on a grill over indirect heat (see my recent post on <a href="http://erecipecards.blogspot.com/2013/06/citrus-honey-garlic-ribs-smoked-ribs.html" target="_blank"><b><span style="color: blue;">smoking ribs on a Weber Kettle Grill for details</span></b></a>), at 225 degrees. It takes about 2 hours for the sausage to get up to an internal temperature of 150-155 degrees.<br />
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I did the same rub that I used on the ribs (again, see that post for the recipe). And that really is all there is to it. Just take raw sausage, form it into a tube, liberally rub a spice mix into the outside. Slow roast, 225 degrees for a couple hours until the sausage reaches an internal temperature of 150 degrees. And you have pork gold!<br />
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And I had a wonderful dish. Sliced up it fits along side the ribs, save some for breakfast. Or just snack on it while you are waiting for the rest of the smoked meat to cook.<br />
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I used a bit of this sausage to make a new side dish...<br />
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Even has the illusion of healthy.<br />
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These little grilled Zucchini boats stuffed with a nutty delicious sausage mix.<br />
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And for that recipe... Come back tomorrow, you will be glad you did!!!<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-81586954782612705192014-05-02T08:31:00.000-05:002014-06-26T08:32:10.111-05:00Grilled Herb and Sausage Stuffed Zucchini PIZZA - 52 Grilled Pizzas and Side Dishes from the Grill<div class="separator" style="clear: both; text-align: center;">
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Have you been paying attention the last few days??? <br />
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I've been showing all the recipes I made during a Smoking/grilling session... Some amazing <a href="http://erecipecards.blogspot.com/2013/06/citrus-honey-garlic-ribs-smoked-ribs.html" target="_blank"><b><span style="color: blue;">Ribs with a Citrus/Honey/Garlic Glaze</span></b></a>, A pot of absolutely KILLER <a href="http://erecipecards.blogspot.com/2013/06/single-wide-trailer-park-awesome-smoked.html" target="_blank"><b><span style="color: blue;">Beans (Simmered in BEER)</span></b></a> and just yesterday I made a pound of <a href="http://erecipecards.blogspot.com/2013/06/smoked-italian-sausage-grilling-time.html" target="_blank"><span style="color: blue;"><b>Smoked Sausage</b></span></a>. All of those dishes were "<b>Smoked</b>" low and slow on a Weber grill. The last hour of cooking these can be done in the oven. This also frees up the grill to "<b>Grill</b>" a couple of side dishes...<br />
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Like this zucchini... Once again I am serving up some meat as a side dish. Makes you proud to be an American!<br />
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If you assign the zucchini base as a crust, this would qualify as a pizza Sauce, Cheese and Fixins'...<br />
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The topping is already cooked. So really all you are doing is making sure the zucchini is fully cooked and the cheese has melted enough to hold everything together. I like mine just a bit crisp, so 10 minutes was plenty... Personal taste, up to 15 minutes would work just fine.<br />
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OK... Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>Grilled Herb and Sausage Stuffed Zucchini</b></span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 Medium</span>
<span class="name">Zucchini, Split, scoop out seeds</span>
</li>
<li class="ingredient"><span class="name">1 TBS Olive Oil</span></li>
<li class="ingredient">
<span class="amount">1/2 Cup</span>
<span class="name">Panko Bread Crumbs</span>
</li>
<li class="ingredient">
<span class="amount">1/2 Cup </span>
<span class="name">Chopped Parsley</span>
</li>
<li class="ingredient">
<span class="amount">1/2 Cup </span>
<span class="name">Cooked Smoked Sausage</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Chopped Walnuts</span>
</li>
<li class="ingredient"><span class="name">2 TBS Your Favorite BBQ Sauce</span></li>
<li class="ingredient">
<span class="amount">2 Cloves</span>
<span class="name">Garlic, Minced</span>
</li>
<li class="ingredient">
<span class="amount">3 TBS</span>
<span class="name">Olive Oil</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Mozzarella Cheese, grated</span>
</li>
<li class="ingredient">
<span class="amount">Pinch each</span>
<span class="name">Salt and Pepper</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
Prepare your grill for Direct heat
</li>
<li class="instruction">
Brush the Zucchini with Olive Oil
</li>
<li class="instruction">
Combine all remaining ingredients
</li>
<li class="instruction">
Fill the cavity of each zucchini made from scooping out the seeds with the Sausage crumb mix
</li>
<li class="instruction">
Grill Skin side down over direct medium high heat for 15 minutes, until cheese has melted and the zucchini is soft.
</li>
<li class="instruction">
Serve Hot and ENJOY!
</li>
</ol>
<div>
FANTASTIC! Meat filled side dishes are the way to go! And come back tomorrow to see the grilled Cornbread I made to top off the meal (sorry, no meat in this side).</div>
<div>
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<br />Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-75337930368482301542014-05-01T08:26:00.000-05:002014-06-26T08:29:54.814-05:00Smoked Pulled Pork and Beans - 52 Side Dishes from the Grill<div class="separator" style="clear: both; text-align: center;">
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Another day... Another Bean recipe.<br />
<br />
After all, what's a BBQ without a nice thick rich sweet/heat batch of beans to serve along side?<br />
<br />
Especially if you are smoking a big piece of meat (Like this beautiful <a href="http://erecipecards.blogspot.com/2013/08/korean-beef-brisket-smoked-on-weber.html" target="_blank"><b><span style="color: blue;">Korean Style Beef Brisket</span></b></a> That I blogged about yesterday (Best brisket I ever made)! I smoke the brisket over indirect heat, leaving room over the HOT coals (direct heat). This does a couple of things...<br />
<br />
First, of course it cooks the beans. But also... Even though it is direct heat, it is not a HOT HOT HOT heat. Instead it is more of a simmering heat. This is great as that simmer adds a moist steam into the kettle as you cook the indirectly heated brisket (or ribs or pulled pork).<br />
<br />
And of course, moist heat is a very good thing when smoking a large piece of meat like a brisket.<br />
<br />
But then of course the taste certainly has a lot to do with why beans and BBQ go together!<br />
<br />
This recipe has two distinct flavoring ingredients. First, I like to use a <a href="http://erecipecards.blogspot.com/2013/07/sweet-heat-bourbon-bbq-sauce-small.html" target="_blank"><b><span style="color: blue;">BBQ sauce</span></b></a> (my own home made when I can). Always adds lots more flavor than recipes that call for ketchup. I also try to remember to smoke a little something extra (like a small pork loin), or save soem of the last thing that I BBQed (as in this case, when I use a little <a href="http://erecipecards.blogspot.com/2013/07/smoked-pulled-pork-on-weber-grill-photo.html" target="_blank"><span style="color: blue;"><b>Pulled Pork</b></span></a> left over from last week). Just save a cup or two in the freezer and you have the pork in pork and beans as well as the outer bark that is FILLED with seasonings.<br />
<br />
Between these two Uniquely YOU ingredients (Your favorite sauce, your leftover pork), you end up with a unique pot of beans... seasoned to your liking!<br />
<br />
As usual, I am cooking with beer (in a couple of ways ;). The extra beer will simmer away while the beans are cooking, leaving the extra flavors of the beer, matching perfectly the usual beverage of choice at my back yard BBQ!<br />
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OK... Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>Smoked <br />Pulled Pork and Beans</b></span></div>
<div class="fn">
<span class="item"><br /></span></div>
<span class="item">
</span>
<br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">1 Medium </span>
<span class="name">Red Onion, Diced</span>
</li>
<li class="ingredient">
<span class="amount">1 Medium</span>
<span class="name">Red Pepper, Stem and core removed, Diced same size as onion dive</span>
</li>
<li class="ingredient">
<span class="amount">3 Cans </span>
<span class="name">Navy Beans, drained and rinsed</span>
</li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Molasses</span>
</li>
<li class="ingredient">
<span class="amount">3/4 Cup</span>
<span class="name">Dark Brown Sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 Cup</span>
<span class="name">Favorite BBQ Sauce</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Worchestershire Sauce</span>
</li>
<li class="ingredient">
<span class="amount">2 Cups</span>
<span class="name">Already Cooked Pulled Pork</span>
</li>
<li class="ingredient">
<span class="amount">1 Cup</span>
<span class="name">Beer (I use a local Wheat Beer, Boulevard brand Beer... use s full strength, not a light). This will add moisture and steam as you smoke whatever meat you are cooking.</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
Mix all ingredients together. Note: The Pulled pork was from the last cooking session, frozen and saved. If you did not plan ahead, smoke a pork loin or a couple of pork chops to add later in the process.
</li>
<li class="instruction">
Pour mix into an oven safe dish. Cook in a grill over direct heat while you are smoking meat over indirect heat.
</li>
<li class="instruction">
Stir every hour, after 4 hours remove from heat, allow to cool to room temperature. If you are planning dinner the next day, refrigerate and rewarm (maybe in a crock pot slow cooker, freeing up your grill or oven to cook side dishes) prior to serving.
</li>
<li class="instruction">
Serve HOT and ENJOY!</li>
</ol>
</div>
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-16729349088602314702014-04-30T08:24:00.000-05:002014-06-26T08:24:59.325-05:00GRILLED Flat Bread with Sea Salt, Pepper and Parmesan Cheese - 52 Grilled Pizzas, Appetizers<div class="separator" style="clear: both; text-align: center;">
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<br />
this is something I need to do more often... Not quite a grilled pizza, instead it is thick enough to be a nice thick slice of bread (think Texas Toast thick), but thin enough that you can cook this on the grill, just about 3 minutes per side. Long enough to get a nice char (pretty pretty, and adds a layer of taste). Also long enough that the high heat from the grill will cook the dough all the way through.<br />
<br />
One caution is to resist the urge to add lots of toppings. You are making toast, not a pizza. No need for sauce and meats, extra veggies or lots of cheese. Just the bread and select few toppings.<br />
<br />
Like this with a layer of extra Olive Oil, Coarse Ground Sea Salt Fresh Ground Pepper and a few shavings of Parmesan Cheese...<br />
<br />
A perfect "Toast" to serve along with a salad...<br />
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OK, this is very easy ...<br />
<br />
If this is your first time cooking bread dough on a grill, you might want to look over my post on <a href="http://erecipecards.blogspot.com/2013/01/pizzeria-pizza-at-home-101-dough-sauce.html" target="_blank"><b><span style="color: blue;">Pizzeria Pizza at Home</span></b></a>... Lots of tips there that will help. Also taking a look at a <a href="http://erecipecards.blogspot.com/2013/05/pizza-party-pizza-steak-and-gorgonzola.html" target="_blank"><b><span style="color: blue;">past post on a grilled pizza</span></b></a> will give even more specific tips for grillers.<br />
<br />
Here's all you need...<br />
<br />
<a href="http://erecipecards.blogspot.com/2013/01/pizzeria-pizza-at-home-101-dough-sauce.html" target="_blank"><b><span style="color: blue;">1 Ball of Pizza Dough</span></b></a> (A "Regular" bread dough can be used (I especially like to make an oil rich Focaccia Bread recipe on the grill, but a pizza dough ball works perfectly fine as well, and something I always have around my fridge or can make up quickly when needed).<br />
Drizzle of <b>Extra Virgin Oilive Oil</b><br />
2 Large Pinches of <b>Coarse Grind Sea Salt</b><br />
Several twists of a <b>Pepper Grinder</b><br />
Several shavings of <b>Parmesan Cheese</b>...<br />
<br />
<ol>
<li>Hand form the dough into aflat shape... roughly half the diameter of a pizza, which is obviously thicker</li>
<li>Slap this on the grill over direct high heat. Allow to cook with the grill lid closed for 3 minutes</li>
<li>Flip the dough, top with the drizzle of oil, Salt, Pepper and Cheese shavings, close the lid and cook for another 3 minutes</li>
<li>And that's it... Remove from the grill, allow to rest for a couple of minutes to allow the internal temperature to finish cooking the dough al the way through, slice while still warm and ENJOY!!!</li>
</ol>
<div>
And it turns out chewy, soft, FILLED WITH FLAVOR, a perfect compliment to a Massaged Kale Salad (tomorrow's post) and good enough for a brave husband to serve to his wife's friends and neighbors (see yesterday's post for the story of my grilling dinner for the neighborhood book club)!</div>
<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-22043387152086455812014-04-29T08:10:00.000-05:002014-06-26T08:12:00.190-05:00Tomato Salad with Roasted Garlic, Olives and Pearl Mozzarella Balls - 52 Do Ahead Salads, Side Dishes<div class="separator" style="clear: both; text-align: center;">
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<br />
This very simple salad is slightly limited. The tomatoes MUST be as fresh as possible. Sadly, winter tomatoes lose a lot of their taste due to extra care needed to keep them looking right during the long shipping distances (South America usually) and extra care (chemicals) used to keep the illusion of freshness.<br />
<br />
Just a little hint, the smaller the tomato in winter the more flavor. So avoid the bug beefsteak tomatoes and aim for the tiny cherry tomatoes or plum tomatoes.<br />
<br />
OR... Just really look forward to fresh local tomato season when you can grab one from your own back yard garden (or the local Farmer's Market). There is NOTHING like a fresh tomato!<br />
<br />
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OK... Here's what I did...<br />
<br />
<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>Tomato Salad with Roasted Garlic, Olives and Pearl Mozzarella Balls</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">2-3 Large Fresh</span>
<span class="name">Tomatoes, sliced 1/2 inch thick, then cut in half moons</span>
</li>
<li class="ingredient">
<span class="amount">6 Cloves </span>
<span class="name">Garlic, Roasted in a drizzle of Olive Oil, CHopped fine</span></li>
<li class="ingredient">
<span class="amount">1/4 Cup</span>
<span class="name">Black Olives, Chopped</span>
</li>
<li class="ingredient">
<span class="amount">Several Basil Leaves,</span>
<span class="name">Sliced into slivers</span>
</li>
<li class="ingredient">
<span class="amount">1/2 Cup</span>
<span class="name">Pearl Mini Mozzarella Balls</span>
</li>
<li class="ingredient">
<span class="amount">Drizzle of</span>
<span class="name">Olive Oil</span>
</li>
<li class="ingredient">
<span class="amount">Large Pinch</span>
<span class="name">Sea Salt</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
All you need to do in advance is roast the garlic... Pre heat oven to 300 degrees. Peel garlic cloves, Lay in an Aluminum Foil sheet, drizzle with olive oil and a small pinch of Sea Salt. Seal the aluminum foil and roast in oven for 1 hour.
</li>
<li class="instruction">
After the hour, chop the garlic which is now soft and tastes a little sweet.
</li>
<li class="instruction">
Combine the garlic, and all ingredients to make an attractive fresh cold seasonal Tomato Salad
</li>
<li class="instruction">
Serve Chilled and ENJOY!</li>
</ol>
</div>
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<br />
<br />
This would make a fantastic lunch on it's own, or even a meatless Monday big salad...<br />
<br />
Or a fantastic way to open and brighten a BBQ table...<br />
<br />
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
<br />
<br />
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
<div style="text-align: center;">
<br /></div>
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Come and find me on <a href="http://www.pinterest.com/erecipecards/boards/" target="_blank"><b><span style="color: blue;">Pinterest</span></b></a>... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!</div>
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<li>And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites... <br />Come and be a part of ... <a href="http://www.pinterest.com/erecipecards/favorite-food-bloggers/" target="_blank"><span style="color: blue;"><b>FAVORITE FOOD BLOGGERS</b></span></a>! on Pinterest</li>
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-9385064380848395482014-04-28T08:07:00.000-05:002014-06-26T08:08:12.747-05:0030 Garlic Peppercorn Beef Roast - 52 Beef Recipes<div class="separator" style="clear: both; text-align: center;">
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It's Post number 3 of my weekend Whoop de Doo...<br />
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<a href="http://erecipecards.blogspot.com/2013/10/jack-daniels-bbq-sauce-feeding-larry-pt.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBZ0He40_s-q4v_eEagJ76NW_JRM5ZPckXmngL2UrcfzlVp3rDO4rkpYxFpvJLk2c2V-0xVglNZFYxpqJaq_W_R1Ym8x_lro02QLgEW0I3JmJV68KB4tTaqswyx-vdlZ4ZS_kX3T_pCo/s200/IMG_2976.JPG" height="199" width="200" /></a>I have already posted my recipe for a BBQ sauce I whipped up... Tennessee's own favorite son, <a href="http://erecipecards.blogspot.com/2013/10/jack-daniels-bbq-sauce-feeding-larry-pt.html" target="_blank"><b><span style="color: blue;">Jack Daniel's Tennessee Whiskey BBQ Sauce and Glaze</span></b></a>! The sauce was in honor of our visiting friends from Tennessee, Larry and his entourage of family and pets that have been RVing across the country for the last 2 months. Larry writes the <a href="http://bigdudesramblings.blogspot.com/" target="_blank"><b><span style="color: blue;">Big Dude's Eclectic Ramblings</span></b></a> Blog where you can look over some of the best scenery and stories of his trip.<br />
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<a href="http://erecipecards.blogspot.com/2013/10/bbq-turkey-brined-and-injected-and-jack.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG34-0uzeGUee-plOQa7OrQ2HqgQMs3arp2qBEx00eq6oVhNXkc6r9mz-Cyce8FXljvHC4XaGeSj_O-RoKyBqnYjS255nLSspIKX0Fach61Czib5ImJIOmpDUlQTh38nxQ6oXFYab7JAQ/s200/IMG_2899.JPG" height="199" width="200" /></a>The sauce was used to glaze up one of the best Turkeys I have ever made. I pulled out the stops and brined the bird for 24 hours and then injected a Cajun Butter into the meat. That Whiskey sauce was used as a glaze during the final 15 minutes of slow smoking (on a Weber kettle grill) for this <a href="http://erecipecards.blogspot.com/2013/10/bbq-turkey-brined-and-injected-and-jack.html" target="_blank"><b><span style="color: blue;">Brined, Injected, Whisky Glazed BBQ Turkey</span></b></a>! While it does sound like a lot of work, this was the star of the afternoon with lots of atta boy comments!<br />
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But I had over a dozen friends and family that wanted to meet up with Larry and his travelling band. So in addition to the bird I wanted to go a different route and give folks a choice... BEEF, it's what's for dinner!<br />
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This 4 pound beef rib eye roast was on sale last week. Cheaper than hamburger. I would probably normally just roast this in an oven but my oven space was at a premium. So I used a gas grill, set it up for indirect heat (Burners on the sides were turned on medium heat while the center burners were left off. This converted my grill to an oven with even convection heating. I stabilized the temperature to about 375. and it came out just fine. I got busy and missed the temperature deadline for medium rare but this came out a wonderful 150 degree Medium cooked piece of meat. I drizzled a little olive oil over the meat after I cut into it and it all worked just fine.<br />
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As to the Garlic...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueT3hh6Lg8uIB5yPDO0J-mVZUlaY_bzRdlS4kcZYreWrx9CozsDnybvez-HZF9Cun_7mR_0ndIdqKZurFqXp5vIUegJWPwWcB4n1yWpWblG48ivZ9_GliBCGRgU1rOBNmIwcpAy6XySc/s1600/IMGP1024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueT3hh6Lg8uIB5yPDO0J-mVZUlaY_bzRdlS4kcZYreWrx9CozsDnybvez-HZF9Cun_7mR_0ndIdqKZurFqXp5vIUegJWPwWcB4n1yWpWblG48ivZ9_GliBCGRgU1rOBNmIwcpAy6XySc/s400/IMGP1024.JPG" height="300" width="400" /></a>LOTS of garlic. I took 10 pieces of garlic and sliced them into thin thirds. That's thirty pieces of garlic! I embedded these into the roast. Just take a knife that is about the same size as the garlic pieces. Poke deep enough so that the entire garlic piece will sit inside the meat. If you are not a fan of garlic, these are large enough to pick out as you cut the finished slices. BUT, the garlic roasted along with the meat juices makes for an incredible taste.<br />
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Next I coated the roast with a layer of Dijon Mustard. The wet helps to keep the roast moist and most important, it gives the rub something to hold onto. While it cooks it makes a simply delicious bark. I made a simple rub of about equal parts...<br />
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<b>Dried Garlic Flakes</b><br />
<b>Garlic Powder</b><br />
<b>Onion Powder</b><br />
<b>Slightly crushed Peppercorns</b><br />
<b>Sea Salt</b><br />
<b>Black and White Pepper</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzsA_jZweoNjNaNoEsmDqZ22Q3AiWE-FlcyyY-tmoGDHaXV1F-BS1nqI20fH_XdEi-wMc7vN3CUUU9slqT8_M_sTvvtCzo96IawEdZf7Jmj6GoCYjQFHgSLA3zOZDd7X-CkFsp-aNdRs/s1600/IMGP1027.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzsA_jZweoNjNaNoEsmDqZ22Q3AiWE-FlcyyY-tmoGDHaXV1F-BS1nqI20fH_XdEi-wMc7vN3CUUU9slqT8_M_sTvvtCzo96IawEdZf7Jmj6GoCYjQFHgSLA3zOZDd7X-CkFsp-aNdRs/s200/IMGP1027.JPG" height="150" width="200" /></a><br />
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Mix this all together and then rub the meat. NOTE: This is a rub, not a sprinkle. Bub this into the mustard, Pay particular attention to the holes that the you made with the garlic. This forms a bark, which helps to hold in all the juices that might have leaked out during the slow roasting grilling.<br />
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Allow the meat to rest and come to close to room temperature before you begin cooking. About an hour. This also helps to allow the spices and especially the salt to help absorb all of those flavors of the rub and mustard to absorb into the top layer of the meat.<br />
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I cooked this on my grill, indirect heat, (Almost like smoking on a grill, Coals or burners on each side of the meat turned to medium. Burners or coals directly under the meat off (or clear of coals). The Grill temperature close to the meat was about 375 degrees.<br />
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OK... Here's what I did...<br />
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<div class="hrecipe">
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</span>
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<div class="fn">
<span class="item" style="font-size: large;"><b>30 Garlic Peppercorn Beef Roast</b></span></div>
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<span class="item"><b><br /></b></span></div>
<b><span class="item">
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</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">1 Large (4 Pounds)</span>
<span class="name">Rib Eye Beef Roast</span>
</li>
<li class="ingredient">
<span class="amount">30 Cloves of Garlic,</span>
<span class="name">Peeled and each piece sliced into thirds</span>
</li>
<li class="ingredient">
<span class="amount">1 Cup</span>
<span class="name">Dijon Mustard</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Dried Garlic Flakes</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Garlic Powder</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Onion Powder</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Cracked peppercorns</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">Sea Salt</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS</span>
<span class="name">White Pepper</span>
</li>
<li class="ingredient"><span class="name">Drizzle of Olive Oil</span></li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
Cut thirty slits @1-1/2 inch deep, 1/2 an inch wide evenly spaced, top bottom and all sides of a 4 pound beef roast
</li>
<li class="instruction">
Slather the mustard for a wet rub all around the garlic roast.
</li>
<li class="instruction">
Mix all of the spices together. Sprinkle this "rub" onto the mustard to form the outer bark as the roast cooks.
</li>
<li class="instruction">
I cooked my roast indirect heat on a gas grill. Temperature inside the grill was about 375 degrees, cooked for 2-1/2 hours for an internal temperature of 150 degrees, meat was medium.
</li>
<li class="instruction">
OR... Preheat an oven to 350 degrees. Cook roast for 2 hours to an internal temperature of 135 degrees (medium Well)
</li>
<li class="instruction">
Allow the meat to rest for 15 minutes before slicing. Slice thin for most tender texture.
</li>
<li class="instruction">Drizzle with Extra Virgin Olive Oil for extra moisture</li>
<li class="instruction">
Serve Warm and ENJOY!!!
</li>
</ol>
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So, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-58374034004126864822014-04-27T21:28:00.000-05:002014-06-25T21:28:42.715-05:00Beer Braised Grilled Brats - 52 BBQ Tutorials<div class="separator" style="clear: both; text-align: center;">
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SUMMERTIME AND THE LIVING IS EASY!!!<br />
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And so are Beer Braised GRILLED Brats! Easy, delicious and sets your brats above and beyond the rest of the neighborhood... Just one more way that will help make you recognized as "The Guy" (or Gal) when it comes to backyard grilling!<br />
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All of the prep work is done in advance. Brats are raw sausage (as opposed to hot dogs which are precooked). But they also come with a casing on the outside to hold the meat n shape. This casing needs to be punctured to allow the beer to seep into the meat. Release your inner WOLVERINE, grab a couple of toothpicks and dive in a couple of dozen holes throughout the brat.<br />
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I make a bed of Onions in a crock pot (single layer to prevent the brats from touching the HOTTER bottom). Set the crock pot on the lowest setting, Add a bottle of beer and another layer of onion rings.<br />
<br />
As in all cooking, the quality of the beer does matter. It's better to drink less than to drink watered down light beer. I prefer to shop local, drink local. Here in Kansas City there is a wonderful local brewer, <a href="http://www.boulevard.com/" target="_blank"><span style="color: blue;"><b>Boulevard Beer</b></span></a>. I selected their <a href="http://www.boulevard.com/BoulevardBeers/single-wide-i-p-a" target="_blank"><b><span style="color: blue;">Single Wide I-P-A</span></b></a>, India Pale Ale. You only need to cover the brats about half way up their sides, I have a smaller crock pot that works great, only needing one bottle of beer.<br />
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Slow heat the beer (not even a simmer, low heat) for about an hour, turn the brats and slow heat for another hour and you are ready to grill!<br />
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The brats will cook fast, so a high heat just to char the outside is all you need! Go ahead, toast the buns and add a pot of beans and you have a low effort, just a few minutes of hands on work yet a FANTASTIC BBQ meal!<br />
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I did make the meal a little more festive.<br />
<br />
Once the brats were grilled, I dressed them in separate ways. <br />
<br />
From simple Onions and Pickles (<a href="http://erecipecards.blogspot.com/2013/05/grilling-time-condiments-pickled-red.html" target="_blank"><b><span style="color: blue;">Pickled red onions</span></b></a>, I guess not as simple, but they sure looked colorful and of course delicious).<br />
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More traditional Sauerkraut, Mustard and tomato slices.<br />
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To a more exotic grilled pineapple and bacon.<br />
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Just a tad more festive I cut these into thirds and put each piece on a skewer to make a variety pack, sort of a Beer Brat Shish Kabob. <br />
<br />
Jackie and I had a guest, made three shish kabobs bit left a couple of brats Naked in case someone had other preferences for toppings (but everyone wanted a Beer Brat Shish Kabob).<br />
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Like I said...<br />
<br />
<div style="text-align: center;">
<b>Summertme</b></div>
<div style="text-align: center;">
<b>And the</b></div>
<div style="text-align: center;">
<b>Living</b></div>
<div style="text-align: center;">
<b>IS </b></div>
<div style="text-align: center;">
<b>Easy</b></div>
<div style="text-align: center;">
<b>(And Delicious)</b></div>
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So, I am also adding to my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-cooking-with-beer-recipes.html" target="_blank"><b><span style="color: blue;">52 Cooking With BEER Recipes</span></b></a>"!!!<br />
<br />
<b>Everyone knows about cooking with wine, but BEER has so much more complex flavors. </b> I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food.. Come take a look, sure to have something you might like to try. All recipes have been tested and WORK!<br />
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Also, I am pleased to list this as one of my Growing list of "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><b><span style="color: blue;">52 Grilling Time Secret Extras</span></b></a>" or "<a href="http://erecipecards.blogspot.com/p/52-grilling-time-secret-extras.html" target="_blank"><span style="color: blue;"><b>52 Ways to Cook BBQ and Grilling Recipes</b></span></a>"!!!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!<br />
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Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0tag:blogger.com,1999:blog-6776710088092855973.post-63109855479891939202014-04-26T21:26:00.000-05:002014-06-25T21:26:47.961-05:00Lemony Cucumber and Red Onion Salad - 52 Do Ahead Side Dishes<div class="separator" style="clear: both; text-align: center;">
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<br />
Summertime and the living is easy!!!<br />
<br />
I am close. Soon I will be able to make this dish with only ingredients I can pick in my garden (well, except the sauce; but cucumbers, onion, and herbs are all coming along ncely!).<br />
<br />
I made this dish as a side dish for a BBBQ recently. I had also made some grilled salmon and this worked FANTASTIC as bed to serve the fish on. Beautiful and FILLED with flavors.<br />
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There is a small trick to making this. As the directions say, be sure to leech out the moisture in the cucumbers. It is easy to do, just salt the slaices and let them sit in a collander for awhile. You will be amazed at how much liquid comes out. If you do not, the cucumbers turn mushy and the bottom of the bowl will be watery (as will your sauce). Do the simple trick and this salad will keep fresh and crisp in the fridge for a couple of days...<br />
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As good as it was at the BBQ, it made for a fantastic crisp summer light lunch!<br />
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OK... Here's what I did...<br />
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<div class="hrecipe">
<span class="item">
</span>
<br />
<div class="fn">
<span class="item" style="font-size: large;"><b>Lemony Cucumber and Red Onion Salad</b></span></div>
<div class="fn">
<span class="item"><b><br /></b></span></div>
<b><span class="item">
</span>
</b><br />
<b>Ingredients</b><br />
<ul>
<li class="ingredient">
<span class="amount">2 Large</span>
<span class="name">Cucumbers, sliced thin</span>
</li>
<li class="ingredient"><span class="name">1/2 Medium Red Onon, sliced thin, rings separated</span></li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">Salt</span>
</li>
<li class="ingredient">
<span class="amount">1 Cup</span>
<span class="name">Sour Cream</span>
</li>
<li class="ingredient">
<span class="amount">Juice of 1</span> <span class="name">Lemon</span>
</li>
<li class="ingredient">
<span class="amount">Zest of 1 </span>
<span class="name">Lemon, Divided</span>
</li>
<li class="ingredient">
<span class="amount">2 TBS </span>
<span class="name">Chopped fresh Dill</span>
</li>
<li class="ingredient">
<span class="amount">2 large leaves Fresh</span>
<span class="name">Mint, Minced</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">Champagne Vinegar</span>
</li>
<li class="ingredient">
<span class="amount">Several turns of a </span>
<span class="name">Pepper Grinder</span>
</li>
<li class="ingredient">
<span class="amount">Salt </span>
<span class="name">to Taste</span>
</li>
</ul>
<b>Cooking Directions</b><br />
<ol class="instructions">
<li class="instruction">
In colander set over large bowl, toss cucumbers and salt; let stand 30 minutes at room temperature to drain.
</li>
<li class="instruction">
Discard liquid in bowl.
</li>
<li class="instruction">
Pat cucumbers dry with paper towels.
</li>
<li class="instruction">
In same clean bowl, combine 1/2 of the Lemon Zest, reserving 1/2 for garnish, sour cream, Lemon Juice, dill, mint, vinegar, and pepper. Add cucumbers, stirring to coat.
</li>
<li class="instruction">
Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.
</li>
<li class="instruction">
Garnish with remaining Lemon Zest, serve on a bed of fresh sliced tomatoes
</li>
<li class="instruction">
Serve Chilled and ENJOY!</li>
</ol>
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<br />Inspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.com0