Ginger Orange Chicken with Coconut Rice - 52 Chicken Dishes

OK, couple of things and a tip...

First, not important to the taste, but this is in my opinion the prettiest dish I have ever served.  The stunning golden brown and delicious color with the partially caramelized crispy skin of the chicken, contrasted with the pure white rice and all interlaced with the beautiful Orange slices made for one amazing platter.

This is a wonderful party tray for your next BBQ/Grilling session.

Although, Second, I did grill these, but there is no reason you can not bake them in an oven.375 degrees for about 30 minutes.

But, here in the Cul de Sac we finally had a decent Spring day, temps in the high 60's, so I wanted to do some grillin'

I do have a tip for Semi Grilling Chicken Thighs, guarantees tender, moist and deliciously flavorful every time...  Take a Muffin tin (the large muffin variety), and float a thigh over each hole.  This way, the juices from the chicken and the dripping sauce will pool under each piece.  Then the sauce begins to heat and bubble and steam the chicken from underneath as the heat cooks the chicken.  You do lose the grill marks, but you get beautifully moist pieces of chicken.

As to the taste...

SPECTACULAR!!!

The sweet, Citrus taste, with hints of Asian Ginger makes each bite a winner!  It pairs beautifully with the Coconut Rice (recipe below).

This dish is destined to be my goto crowd pleaser!

So, grill or oven, give this a try... SPECTACULAR!

OK... Here's what I did...

Semi Grilled
Ginger Orange Chicken

Ingredients

• 1/2 Cup Orange Marmalade
• 1 small piece (about 1/2 inch) Ginger Root, peeled and grated
• 1/2 Cup Orange Juice
• 1/2 Cup White Wine
• 1/4 Cup Tightly packed Brown Sugar
• 8 Chicken Thighs Bone in, skin on
• Serve over 8 Cups Coconut Rice (See Recipe Below)
• Salt and Pepper to Taste
• Garnish with Cashews and sliced Green Onions
• Also Garnish with 8 LARGE slices of a fresh Orange as a "plate" for each Thigh

Cooking Directions

1. Pre-heat the grill
2. First, make the glaze sauce... In a blender, combine the Orange Marmalade, Orange Juice, minced Ginger, White Wine and Brown Sugar, blend to mix completely.
3. Arrange the thigh suspended over a muffin pan.
4. Divide the Orange Sauce in half. Save 1/4 to drizzle on the rice, 1/4 to brush as a finishing glaze once the thighs are cooked and 1/2 to use to sauce the thighs prior to cooking.
5. Brush and pour the half portion of sauce evenly distributed among the 8 thighs.
6. Season with Salt and Pepper
7. Move to the grill. You will be using the grill as an oven. Put the muffin tins over a medium hot heat and close the lid. You will cook until the internal temperature at the thickest part of the thigh reaches 165 degrees. This should take about 20-25 minutes. The skin will take on a crispy golden caramelized appearance. Do not over cook, that dries out the meat.
8. To serve, spread the coconut rice out on a platter, arrange 8 Orange slices around the platter and top each with a Chicken Thigh, brush each with a final glaze of sauce, drizzling the remaining around the rice.  Add additional Orange Slices if you have any left
9. Add Cashews and Sliced Green Onions...
10. Serve HOT and Enjoy!

Here's how to make the Coconut Rice...

Coconut Rice

Ingredients

• 4 Cups Chicken Stock
• 2 Cups White Rice
• 1 (13-1/2 Ounce) Can Coconut Milk
• Salt and Pepper To taste
• 1 Cup Sweetened Shredded Coconut

Cooking Directions

1. Bring the Chicken Stock to a boil
2. Add the rice and reduce to a simmer
3. Cover and cook for about 20 minutes until most of the liquid has been absorbed by the rice.
4. Add the Coconut Milk, simmer for another 5 minutes until almost all of the liquid has been absorbed.
5. Meanwhile, in a large saute pan over medium heat, add the coconut to toast. Shale every few minutes until the coconut begins to change to a delicious brown. Be careful to not burn.
6. Add the coconut to the rice when it is finished cooking, remove from heat and cover until ready to serve.
7. Serve HOT and Enjoy

Myron Mixon Andouille Stuffed Pork Sliders - 52 BBQ Tutorials

Sit back and plan to enjoy a long post (but plenty of photos, so not really that long).  If you want to skip to the recipe, just scroll down about half way.

Recently, right here in my back yard, the big time came to town!  Meaning, the American Royal 34th Annual World Series of BBQ!  The American Royal (as it is commonly called) is an annual event here.  More than 500 teams compete, making this the largest BBQ competition in the nation.  Reputations are made and locked in for life with a win at the Royal.  More than one restaurant and BBQ sauce was created from a win at the Royal.

Thanks to the kindness of a Blogging Buddy... Chris of the Nibble Me This Blog was invited to cover the Royal as a media correspondent.  His inconvenient day job and obligations got in the way so he passed my name on to the PR dept.  I have been attending the Royal for years as a partier.  This was a chance to see things up close in a new light... The words, Time of my life come to mind!

I am sure that had Chris been able to cover the even he would look at it with a different eye than I would.  After all, Chris recently invested in a new BEAUTIFUL Competition Smoking Rig.  He has the bug.  If you have read his last few months worth of posts, he has the fever.  His days as a top notch home grillmaster are numbered and he has plans to hit the road.

Me, I still am striving to be the master of my domain, king of the Cul de Sac grillers I can see from my back deck.  So I chose to cover the event with eye towards what I can learn and transfer to my home deck.

The Royal is many things.  For the most part, whatever you are looking for, you can find at the Royal...

Inspiration... OMG, just driving into the neighborhood where the Royal is held will inspire you to cook, cook, cook.  The air is filled with the delicious aroma of smoking meat.  There is bits of smoke rising from the multi acre competition area.

The set ups that experienced competitors use is fun to see.  I am always drawn to this Superman (Clark Kent) themed set up who have 75 years worth of competition under their collective belts.  They shared a bit of their Que that they were preparing for the party night and of course... WONDERFUL!

You will also find plenty of like minded souls willing to talk, share and help.

This guy is Shannon Kimball.  He is a local guy who was competing in the "Best BBQ Sauce on the Planet" award.  i have started making my own sauces, with several different under my belt this summer I was interested in hearing what he does.

Turns out that was time well spent as just a few hours after he took time to tell me the number of times he made his signature sauce before he hit on that balance of sweet and heat, spice and texture, carefully recording each formula... HE WON!  Yeap, I tasted his sauce when he was just a contender and I got tips from the maker of 2013's BEST SAUCE ON THE PLANET!


You can also get more than enough information about any cooker you can imagine... Some day I will join the masses and pick up an Egg.  Until then I can do hours worth of research by talking to salesmen as well as cooks who compete using a Big Green Egg.  No matter what cooker you may dream of, they are probably represented at the Royal.  Good Bad and Indifferent you can get plenty of hints, tips and suggestions.

And you can also see the popular cooks of the day giving live cooking demonstrations and even get a snack of what they are cooking.

I sat through a half dozen cooking demos from plenty of great cooks, all sharing something that I can take home as a Cul de Sac master griller.

This particular gem came from the demo by Myron Mixon.  You may recognise Myron from his many TV appearances such as BBQ Pitmasters.  He has won an amazing 180 Grand Championships and over 1,800 BBQ trophies.  He has chops!

He started his presentation with a talk about competition and an invite to attend one of his cooking classes.  Then he wanted to show a back yard trick to getting a great presentation from simple, probably in your pantry ingredients.  And sure enough, I had the necessary ingredients...

I love a sale.  That's what freezers are for.  A few times a year my local store will put those long thin pork loins on sale for less than $4.  Normally they run about $8 so I snatch up a few each time I see them cheap.  Generally I like to make one each time I smoke so that I can add the diced meat into my beans.

He also uses a precooked sausage.  He used a polish sausage.  But I decided to use an Andouille Cajun New orleans spiced sausage.  Again, bought on sale (watch the newspaper, there are almost always coupons).  And again, frozen which came in handy when you try to stuff this into the loin.

The technique is pretty simple...  Take a long thin knife and cut an X all the way through the center of the loin.

Then take a long thin poking device (I used my honing steel used to get an edge on knifes) and enlarge that X all the way through.

Then just force the sausage into the loin.

And now you just smoke or grill or even roast in the oven as you normally would.

And what you end up with is a beautiful presentation as well as a a delicious mix of meats, spices, rub... and just happen to be the right size for little slider sandwiches.

Tailgate party idea anyone???

It may look a bit odd, but this makes sense.  I was able to put a sweet BBQ rub on the outside of the loin.  The pork has a natural sweetness and came out just as deliciously tender as you can imagine.  While the sausage was indeed deliciously CAJUN Spiced.    Since the sausage ended up in the center, Heat and Sweet, a variety of textures and layers of flavors in EVERY BITE!  Unusual look, surprisingly complicated flavors turns my usually throw away sale meat into something special... And makes a great slider!

OK... It's all from my freezer or from my fridge.  Just double click the blue letters to see the recipes for the ingredients (or make up your own combinations and send them to me on the comment section)...

Myron Mixon's
Andouille Stuffed
Pork Loin and Sausage Sliders

Ingredients

1 Hormel Brand Pork Loin
1 Foot long Cooked Andouille Sausage (Frozen)
Sweet Cherry BBQ Rub
a Dozen Slider Buns (Try THIS RECIPE)
Pickled Red Onions for Garnish
Bread and Butter Pickles for Garnish
Not Shown, but I used Sweet Root Beer BBQ Sauce for topping

Cooking Instructions

1. Cut an X in the flat side of the pork loin.  Use a combination of a long thin knife and a thin long round poking device to get a hole throughout the loin.
2. Shove the frozen sausage through the hole, leaving a bit sticking out of both ends
3. Allow the sausage to thaw in the refrigerator overnight.
4. Rub the sweet spice rub into the outside of the pork loin.
5. Grill indirect smoking style, long and slow, 250 degrees, no lower than 225,  until internal temperature of the LOIN is 140 degrees.
6. Allow to rest for 10 minutes (the internal temp will go up to 145) and slice thin
7. Serve on bun, garnish as you like and ENJOY!

Keep coming back.  I will have more reports from the Royal as well as additional recipes, tricks, tips and techniques that I learned on my weekend of FUN!

Thanks Chris and my hosts at the Royal!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

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!

****************************PINTEREST**************************

Come and find me on Pinterest... 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!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. 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...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Garlic Onions Beans WARM Potato Salad - 52 Do Ahead Side Dishes

OK, First, go ahead and hot play here... Be sure to watch after the first 45 seconds... After that it takes a weird turn...



NOW THAT'S ENTERTAINMENT!

But I digress...

This salad reminds me of Springtime... works great for any holiday event.

sliced Garlic chips sauteed in a little Olive Oil
Crisp snappy Green Beans Also sauteed in oil for only @2 minutes, then dropped in some ice water to stop the cooking process and set the bright green color
Red Onions, sliced into rings, sauteed in Butter, just for about 10 minutes until the onions soften a bit
Red Potatoes, diced, boiled with the skins on for taste, texture and color
Dusted with some fresh grated Parmesan Reggiano CheeseAnd to add to the fresh springtime taste, I made a wonderful GARLICKY Vinaigrette that I drizzled over the top.

That friend to all bloggers, O OLIVE OIL recently sent me a delightful collection of some of their premium artisan PRESSED Oils and Artisanal Hand crafted Vinegars in preparation for a HUGE contest (come back on Monday, April 16 for details; But 24 lucky bloggers will get a chance to test these gastronomic delights themselves).

I chose to add garlic to garlic with a 3 to 1 mix of O Olive Oil's newest creation, 3 parts of a cold pressed garlic Olive Oil added to 1 part of the most amazing White Balsamic Vinegar.

I am indeed in love with O Olive Oil, but any good quality oil, properly seasoned and flavored will substitute (but hunt down the O OLive Oil if you can).

Combined with my 30 pieces of Garlic Grilled London Broil, this was a great introduction to my spring grilling season.  Beautiful presentation with the sliced steak resting on the bed of vegetables.

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

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!

****************************PINTEREST**************************

Come and find me on Pinterest... 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!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. 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...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

GRILLED Hasselback Sweet Potato MOUSSE - 52 Side Dishes from the Grill

 There are so many seeming contradictions in that title... First, it is very difficult to "Grill" sweet potatoes.  In fact, these are parboiled (microwaved actually) and then finished in the grill.  And of course, anything that is grilled can actually be finished in an oven... But I digress, back to the seeming contradictions.

But the biggest one is a "Grilled" Mousse.  Seems like the mouse would just seep through the grill leaving a big mess.

But that's where the "Hasselback" look and technique tales over and the whole thing comes together in a beautiful presentation and a perfectly cooked delicious GRILLED mousse...

OK, as you can see in the photo above, the trick to hasselback is the slicing of the potato.  Once the potato is parboiled (microwaved actually)... Every @1/3 inch or so.  Just be careful to NOT SLICE THROUGH.  I have a perfect dessert plate with a high lip.  I just take a bread knife and slice through until both edges hit the pate, leaving uniform slices with an even bottom that is held together by the (soon to be) crusty grilled peel.

As to the "Mousse", a parboiled (microwaved actually)sweet potato is cooked through, soft and easily flavored.  Since the potato is now so soft and full of liquid, it absorbs the filling.  As shown in the photo, I simply added a spoon full of flavored greek yogurt between the slices.  After finishing in the grill, the yogurt has disappeared (except for the crusty part on top).  But instead of disappearing, it actually is absorbed into the potato leaving a soft "Mousse" consistency.

Thus --- GRILLED MOUSSE!

Oh and delicious!

Alright, before I get to the recipe,a word about the flavored Greek Yogurt.  I add a 1/4 cup of salad dressing to 1 cup of Greek Yogurt.  I have made this three times, three different dressings.  I really liked all three, a Green Goddess style for kind of a faux Caesar salad taste, A creamy Garlic was also delicious and the potato shown used up the last of a fresh made Raspberry Chipolte dressing.  So, pick a favorite and Mousse away!

OK... Here's what I did...

GRILLED
Hasselback Sweet Potato MOUSSE

Ingredients

• 4 Small to medium, straight even Sweet Potatoes, Parboiled (microwaved actually), Sliced Hasselback Style
• 1 Cup Greek Yogurt
• 1/4 Cup Your Favorite Flavored Salad Dressing

Cooking Directions

1. Mix together the dressing and the Greek yogurt.
2. Put 1 tsp of mouse between each of the slices, being careful to not puncture the peel anymore.
3. Finish on the grill over high direct heat for 5 minutes or until the peel begins to char and the insides are heated completely.  The yogurt inside the potato has been absorbed, forming a mousse.
4. Serve HOT and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

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!

****************************PINTEREST**************************

Come and find me on Pinterest... 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!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. 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...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Hawaiian ColeSlaw Tropical Sweet - 52 Do Ahead Side Dishes, Condiments

This dish has lots of advantages.  I guess if I were honest I would admit that the main advantage is this wonderful mix of flavors comes together with about 10 minutes of actual hands on work.  It is best f you can refrigerate the slaw overnight, but actual real work is only a few minutes.

Pre Package slaw mix and open a few cans.  a tiny amount of dicing, mix and you are set.

But another BIG advantage is that unique taste.  Sweet from the tropical fruits, this slaw is unlike anything you have ever had.

Which means that this will work just fine as a side dish.  honestly when I served this my guests were practically licking their plates.   But me, Liked to pair this with a spicy Pulled Pork for a favorite sandwich...  Little pickles, little red onions, little SPICY BBQ sauce, some provolone cheese and this slaw all between an artisan bread roll...

Heaven on a plate!

But that side dish would fit in any family get together, any big holiday meal or of course a unique offering in the competitive world of Church PotLuck Dinners...

A Winner Either Way!!!

OK... Here's what I did...

Hawaiian ColeSlaw

Ingredients

• 1 Bag (14 Oz) ColeSlaw Mix
• 1-1/4 Cups Mayonaise
• 1 Small (8 z) can Crushed Pineapple, drained and squeezed to remove as much moisture as possible
• 1 Small (8 Oz) can Mandarin Oranges, Drained
• 1 Small Jar (6 Oz) Maraschino Cherries, Drained and dried with a paper towel.  then each cherry quartered
• Pinch of Salt
• Several turns of a Pepper Grinder

Cooking Directions

1. Carefully drain the cherries and dry with a paper towel. If you skip this step the cherry juice will bleed into the mayo.
2. Toss all ingredients into a large bowl and mix to combine and coat with the mayo
3. Cover and Refrigerate for at least 3 hours, preferably overnight.
4. Serve chilled and ENJOY!

Works GREAT as a side dish all on it's own...

And even better as a topping for a pulled pork sandwich!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

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...

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,

"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".

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

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

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!

****************************PINTEREST**************************

Come and find me on Pinterest... 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!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. 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...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

GRILLED Grilled Onions - 52 Condiments

How would you like to be "That Guy" (or Gal)?  You know, the guy (or gal) that fires up his grill and serves up something just a little extra.  Burgers and dogs with a few squeeze bottles of condiments is not enough.  His grilling time is closer to a restaurant meal than a dog in the park.

That guy (or gal) has a few secrets that send a trip to his (her) back yard into that next level of backyard entertaining.

And usually it really does not involve much extra effort.  Like making grilled onions (on the grill).

At the backyard of the squeeze bottle condiments guy you will usually find an onion. Just sliced, and raw.

But a grilled onion is just a bit better.  The sweetness of the onion is enhanced, the biting harshness of a raw onion is changed.  This is the onion that "That Guy" (or gal) serves.

Only a couple of tricks, first, you have to look real close, but you will see a toothpick sticking out of each onion slice.

Cut the slices pretty thick, then stick a toothpick from one edge all the way to the center so that each ring when the inevitable separation happens stays together.

Only other trick is to drizzle Olive Oil over both sides before you start to grill them.  This prevents them from sticking to the grill and lets the slices and eventual rings stay moist and sweet instead of dried out.

Take a closer look at the photo of the close up of the burger with the onion slices.  They practically glisten.  The only extra time it took to make these was the time I spent inserting the toothpick.

And here's the platter of food that this guy took to his table... Grilled potato wedges with White Cheddar Cheese sauce, Hawaiian burgers with grilled pineapple (yesterday's post) and a Blue Cheese Sauce (tomorrow's Post)... Just a few of my GRILLING TIME... Secret Extras!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

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!

****************************PINTEREST**************************

Come and find me on Pinterest... 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!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. 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...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Gorgonzola Blue Cheese Hamburger Sauce for my Hawaiian Burger - 52 Sauces and Rubs, Condiments

Now THAT's a BURGER!!!

One of those thick loaded up things that takes a couple of minutes of engineering how you are going to eat the thing.  A double napkin juicy delicious fellow that drips goodness.  Be sure to save that last but of bun to sop up the sauce and juices that fell out.

THIS IS GRILLING!!!

Oh, and one more thing... I certainly want everyone to enjoy my food and I do recognize that not everyone likes blue cheese.  BUT, at the same time, I am not a short order cook.  When I plan a menu, invite friends and family over, this is what I am making.  I do double check and ask if anyone dislikes blue cheese, but I do not ask, "What kind of cheese do you want?".  I will make a bald burger (no cheese) for anyone who volunteers a blue cheese aversion, but these are what I am serving.  In order to pull off the entire menu, I simply do not have the time, energy or inclination to make different styles of burgers for everyone.  If I make a potato salad (of which there are over a hundred recipes), no one tries to have that dish altered.  Be confident in your dish.  Make something special and it WILL be appreciated.  Serve a well thought out menu (even at a BBQ) and   Just a pet peeve of mine.


I already covered Grilled Pineapple in an earlier post.  Those grilled pineapple slices are what makes a Hawaiian Burger, Hawaiian!

I also covered Grilled Onions in yesterday's post.  The sweetness of the pineapple and the natural sweetness that comes out when you grill the onions is a great contrast in taste when you add the Earthy, herbal, creamy Savoriness of a Gorgonzola Blue Cheese Sauce.

My Mouth is watering in anticipation!

Oh, and one more thing before I get to the sauce... I certainly want everyone to enjoy my food and I do recognize that not everyone likes blue cheese.  BUT, at the same time, I am not a short order cook.  When I plan a menu, invite friends and family over, this is what I am making.  I do double check and ask if anyone dislikes blue cheese, but I do not ask, "What kind of cheese do you want?".  I will make a bald burger (no cheese) for anyone who volunteers a blue cheese aversion, but these are what I am serving.  In order to pull off the entire menu, I simply do not have the time, energy or inclination to make different styles of burgers for everyone.  If I make a potato salad (of which there are over a hundred recipes), no one tries to have that dish altered.  Be confident in your plan.  Make something special and it WILL be appreciated.  Serve a well thought out menu (even at a BBQ).  Your polite guests will enjoy and do what their Mamas taught 'em... Enjoy the experience (and stop at McDonald's on the way home if they have to).  Just a pet peeve of mine.

The sauce...

1 Cup Sour Cream
1 Cup Gorgonzola crumbles

1. In a small sauce pan, over medium low heat, add the sour cream and heat for 5 minutes, stirring occasionally.
2. Add the Blue Cheese crumbles and stir occasionally for another 5 minutes until everything melts (this can all be done on the grill if you have enough space).
3. Serve on the side or be dramatic and drizzle on each burger!

As I said, I may make a bald burger if I must, but picture yourself carrying a platter of these bad boys, Hawaiian Burgers with Potato wedges with a Cheddar Cheese sauce (tomorrow's post) and more grilled pineapple for dessert

IT's Grillin' Time!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

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!

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