Tag Archives: grill

Red, White & Bleu Potato Salad

America the Beautiful.  Those three words are the absolute truth!  I am a proud American who absolutely loves the 4th of July.  Even as a young child, I’m not sure what it was exactly that this holiday brought me so much joy, but its always been my favorite.  No pretty, wrapped presents are involved, no Santa, no costumes and candy from door-to-door, just family, fireworks and delish food!

Now, I have quite a few potato salad recipes, but as a lover of meat n’ potatoes, I love to pair them with the unique flavor of blue cheese!  I know, I know, it’s not for everyone.  However, if you love this cheese as much as myself, than rest assured, you’ll love this alongside your steak hot off the grill!  If blue cheese isn’t your think, feel free to switch it out for chunks of cheddar for an equally great salad!

 

The Starting Lineup

  • 3 lbs potatoes (I prefer red or baby purple potato medley for the appropriate 4th of July colors)
  • 1 package bacon, cooked & crumbled (reserve the grease)
  • 1/4 cup red onion, chopped
  • 1/3 cup green onion, sliced
  • 2-3oz bleu cheese crumbles, to taste
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 2 Tbsp apple cider vinegar
  • Kosher salt and pepper

Cut each rinsed potato into rough 1″ chunks and add to a large stockpot of salted water, bring to a boil until they are fork tender.  Meanwhile, crisp up the bacon, then transfer to a paper towel lined plate while reserving the bacon grease.

Drain the boiled potatoes and add to a large bowl.  While still hot, pour over the reserved bacon grease along with the cooked, crumbled bacon.

In a separate bowl, whisk together the bleu cheese, sour cream, mayonnaise, apple cider vinegar and the red and green onions.  Salt and pepper to taste.  Pour over the potatoes and toss to coat.  Top with any extra bacon and green onions.  Enjoy!!

 

RedWhiteandBleuPotatoSalad

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Reuben Dog’s

Change up your hotdog game with this one!  Many people are stuck in the same rut when it comes to the ol’ hotdogs & hamburger toppings.  So move over ketchup and mustard and say hello to a mash-up of this grilling staple with your favorite deli sandwich!

 Your family will thank you, your guests at your next cookout will love you and you can give yourself a pat on the back!  *and it’s soooo easy too!! Sshhhhhhh…..

*If you’re feeling a bit more “south of border”, than please try my Sonoran Hotdogs..also a great crowd pleaser!

The Starting Lineup

  • 1 pckg hotdogs (I love Hebrew National)
  • 1 pckg/jar Sauerkraut, drained well (I love Boars Head in the deli section)
  • 1/2 pound deli Pastrami
  • Swiss cheese slices 
  • Dill pickle slices
  • 1 pckg hotdog buns

Simple Russian Dressing

  • 1/2 cup mayonnaise 
  • 1/4 ketchup 
  • 2 hefty Tbsp sweet pickle relish
  • Salt & pepper, to taste

    Yes…I forgot the darn pastrami for the pic, I know.

Let this super easy recipe begin!!  Start up the grill, heat up a pan or turn on your ovens broiler.  

Next wrap each hotdog in a slice of the deli pastrami, place seam side down, continue until all are wrapped.

Simple Russian Dressing:  In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish and the salt and pepper to taste.  Toss with the drained sauerkraut.  Cover and set aside.

Now that your cooking element is hot and ready to go, place the pastrami wrapped hotdog (again, seam side down) and brown all sides.  *once the “seam-side” is browned, it almost creates a seal so that the pastrami will not unwrap itself. 

Now if you prefer, feel free to toast the hotdog buns (or not), then place a slice of Swiss cheese down followed by the hot, browned pastrami-dog over top (will help to melt the cheese).  Top with a good helping of the Russian dressed sauerkraut and a dill pickle slice!  We like to serve ours with a batch of homemade fries or chips and a cold beer, enjoy!! 

German Potato Salad

Lesser known fact, in Germany they serve potato salad one of two ways.  If you live in the northern part, it will have mayo (similar to here in America), but if you’re in the southern region it will not.  So in honor of my German heritage I’m preparing it MY favorite way..the southern!

Now we grew up with this side dish staple at, I’d say, every single family get together ever, of all time, of eternity…and it was then and now always a hit with us and the newbies to try it.  However, much to my mom, aunts, grandmas and great-grandmas dismay I steered away from the northernn variety due to my distaste for mayo.  Given I love bacon, cider vinegar and mustard, this authentic style fits the bill for me!

*This is fantastic for a warm day grill-out with the family, as it has no mayo and won’t spoil nearly as fast!

*You can add a 1/2-1 cup of mayonnaise if you just MUST have it that way 😉  It will still be just delicious and no need to  tweak anything else!  You’ll just be eating northern Germany style!

The Starting Lineup

  • 3lbs potatoes
  • 1/2 lb bacon
  • 3 stalks celery, diced
  • 1/2 red onion, diced
  • 1/2 cup apple cider vinegar
  • 1 Tbsp dijon mustard
  • 1/4 cup extra virgin olive oil
  • Kosher salt & pepper, to taste
  • Green onion, sliced
  • Parsely, fresh, chopped  

In a large stockpot, add in the scrubbed potatoes (I like to quarter mine for faster cooking/no need to peel) and cover 1-inch over with water.  Add a liberal amount of salt and bring to a boil.  Once the water is boiling, cover and reduce the heat a bit and let sit for roughly 20 minutes, until just fork tender.  Drain and set aside to cool slightly.  Once cool enough to touch, the skins will easily come off and chop the potoes into bite size chunks.  *Personally, I like just a tad bit of the skins still.

Meanwhile, chop up the bacon and place in a pan, cook till crispy.  With a slotted spoon, transfer the bacon (when done to your likeness) to the bowl of warm potatoes.  You want all that glorious bacon grease to remain! 

 

While the bacon is cooking is when you can chop up the veggies. 

 

Transfer the sliced and diced up celery and red onion the the hot bacon grease and saute for 3-4 minutes.   


Once softened, add in the apple cider vinegar and dijon mustard and cook for 2-3 more minutes. 

Finally, whisk in the olive oil and season with the salt and pepper.  Pour this hot dressing directly over the warm potatoes and cooked bacon pieces.  Toss together careful not to smush the potatoes too much. 


Lastly, fold in the green onion, parsely and season again with a bit more kosher salt & ground pepper to taste.  (remember potatoes can benefit from salt).  Enjoy friends! 

   

Brisket Burgers w/ Grilled Tequila Peach Slaw

Do you want to impress your dad this Father’s Day??  Then it’s a must that you try this sweet-heat burger that also has a hint of booze!  

Here in the south, peaches are a summertime staple and what better way to enjoy them then grilled, soaked in a sweet tequila bath and overtop a ground brisket burger that has a kick from fresh jalapenos…a true Texas delight!  Enjoy!🍔🌞

The Starting Lineup

Brisket Burger

I had my butcher mix me:

  • 1lb of ground chuck 
  • 1lb ground brisket
  • Kosher salt & pepper, outside of patties
  • Soft bakery hamburger rolls
  • Pepper jack cheese, slices

Grilled Tequila Peach Slaw

  • 4-5 ripe peaches
  • 1/2 stick butter, melted
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/4 cup tequila anejo
  • 1/2 head of cabbage, shredded
  • 1/4 cup red onion, diced
  • 1 jalapeno, thinly sliced or diced
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp apple cider vinegar
  • Salt & pepper, to taste 

Begin this summertime fave by firing up your grill!  Slice up and skewer the peaches before brushing the melted butter over top.

In a saucepan over medium heat, combine the pineapple juice and the honey.  Whisk together till smooth.  Bring to a simmer and let cook till slightly thickened, about 15 minutes and then remove from heat.
 

Now that your grill is hot and ready, grill your skewered peaches for just a few minutes.  Remove, chop up and add to the pineapple/honey syrup.  Pour the tequila over top and give a gentle toss.  Cover and let sit for about 10 minutes.

While the peaches are soaking, prep the veggies for the slaw. 

 

Combine all the ingredients for the slaw together, including the soaked peaches.  Toss, cover and refridgerate while you get the burgers ready. 


Prepare your meat into about 1/4lb patties (8 all together) and press your thumb slightly in the middle of each patty to prevent puffing up while grilling.  Sprinkle the outside liberally with kosher salt and pepper.  Now with the grill ready to go once again, add the beef/brisket patties and cook till desired doneness. *I prefer mine cooked about 5 minutes on the first side and then 3-4 minutes on the other, flip just once please ;).  Once you’ve flipped your burger, add the pepperjack cheese to each patty.  Cheese NEEDS to be melty-good here folks!
*I also like to split my hamburger buns, lightly spread mayonnaise on each cut side and place on the grill for a minute or two.  The mayo will caramelize over the flame leading to a nice crunch and less soggy burger!  Winning!! 

 

Spinach, Goat Cheese & Chicken Stuffed Roasted Peppers 

The warmer months are upon us where no one wants a heavy meal and eating a reoccurring plate of grilled chicken over salad can get old.  Now this dish isn’t much different, it still has grilled chicken and vegetables, but it’s put together in a beautiful way with extra flavor from a basil pesto and goat cheese crumbles.  Still light and pretty darn healthy!

Another fun thing about this recipe is it can be done in your kitchen OR take it al fresco and do this ALL on your backyard grill for a fun, light dinner!

*I like to serve this either with: pasta tossed in the remaining pesto, with a pich of kosher salt & fresh ground pepper OR if I’m on the grill…I just grill up some more veggies!  Especially fresh asparagus, mushrooms, etc.

The Starting Lineup

  • 3 red bell peppers
  • 1lb chicken
  • 1 bunch fresh spinach, rinsed 
  • 1 4oz container crumbled goat cheese
  • 1 jar basil pesto
  • Extra virgin olive oil
  • Kosher salt & ground black pepper

Garnish/Side

  • Italian flat leaf parsley, rough chop
  • 1 pckg pasta noodles of choice or grilled vegetables  

Begin by preheating your oven to 425 degrees and rinsing, cutting in half and removing the seeds of the bell peppers.  In a large bowl combine about 1 Tbsp of EVOO along with 2 Tbsp’s of the basil pesto.  Toss the cut bell peppers in the mix. 

      

Lay the coated peppers cut-side down on a baking sheet and sprinkle a pinch of kosher salt & ground pepper over the tops.  Roast in the oven until just slightly soft (the skins start to bubble), about 10-15 minutes.  Remove from oven and set aside.  *Keep the oven on, but you can drop the temperature to 400 degrees. 

 While the peppers are roasting you can prepare the chicken and spinach.  Heat a pan with a bit of oil to medium-high heat while coating the chicken also with a tbsp of pesto and salt & pepper.  Cook/grill the chicken for about 4-5 minutes per side, till just cooked through (I had thin strips, so please cook accordingly), and has a nice golden-brown crust. 

 Also, rinse the spinach and chop off the hard stems (don’t worry if you miss a couple) and place the cut spinach into the same pesto bowl that the bell peppers where in. 

As soon as the chicken is done cooking, remove to a cutting board and chop up.  Immediately tossing the hot, chopped chicken into the fresh spinach.  *The hot chicken will help to wilt the fresh spinach.  Again, add a pinch of salt & pepper and another Tbsp of pesto. …I promise you, this will not be too much of a basil flavor.

   Assembly time!!  Bring over the baking sheet of roasted red peppers and fill with the pesto-chicken-spinach mixture.  Next, take a good amount of the crumbled goat cheese and sprinkle over top.  *I like a lot, so I press that goat cheese in there! 

 

Finally, pop these stuffed peppers into your preheated oven for about 5-7 minutes.  Remove and serve with a side of pasta or fresh, grilled vegetables.  Enjoy! 

 
*This time I served ours with a side of pasta.  After the noodles boiled, I tossed directly into yes, that same bowl with a bit of pesto in it!  I added more pesto, salt & pepper.  One bowl, three times..LESS cleanup!! 👍 

 


Chorizo Burgers

We just spent a great holiday weekend with our friends and family at our home on the lake..Heck!!  Even my husband was off for an entire 2 1/2 days in a row (that’s RARE for a railroader anytime, let alone a holiday weekend)!!

Naturally everyone gets a bit hungry after a few boat trips, brews and games of cornhole….and naturally, again, I like my food with a bit of heat to it!  So after scoring a deal at our local butcher on ground beef (love those fellas), I figured that good old fashioned burgers were in order!!  Ok..maybe “old fashioned” burgers WITH a twist!  It is me afterall….

The Starting Lineup

  • 2lbs ground chuck
  • 1lb Mexican chorizo (at least 12oz)
  • Kosher salt & pepper
  • Mexican bakery rolls (telera, bolillos)

Garnish

  • Roasted poblanos
  • Guacamole
  • Red onion, sliced
  • Tomato, sliced
  • 1 cup mayonnaise
  • Chipotle in Adobo (2 minced chipotles + 1 Tbsp adobo sauce)
  • Pepper Jack cheese, sliced    

When making these juicy and a lil bit spicy burgers, I like to start by making the Chipotle Mayo and getting the toppings ready.  If you’re making this for a get-together, it’s great to have everything ready so you can enjoy your company longer! 

The mayo is super simple at just two ingredients, but gives big impact to the finished burgers flavor!  In a small dish, simply add in the mayonnaise along with the minced hot peppers and sauce.  Stir to combine, cover with Saran wrap and place in the fridge till food time!  Next, we’ll give those veggies and cheese some attention.  Rinse and pat dry the vegetables and slice away…oh, the cheese too!  Place these in ziploc baggies in your fridge as well. *I like to loosely wrap my tomato slices in a paper towel before putting it in the baggy.  This absorbs some of the moisture..trust me, these burgers are juicy enough! 

     Now that the condiments are done we’ll mix this easy meat blend!  Just as simple as the Chipotle Mayo was to make, in a large bowl combine the chorizo with the ground chuck with your hands *Natures BEST kitchen tool!  Next shape into patties that are slightly larger than your rolls/buns *All burgers shrink just a bit once they’re on the heat source and you do NOT want hockey pucks! 😉  Place your patties onto a platter and liberally season each side with kosher salt & pepper.  That’s it!  No need for any random spice you find in your pantry please….A. you want to taste these delicious flavors and B. it will help create a nice crust.  Cover your platter with more Saran wrap and keep in the refridgerator until it’s time to eat! 

   *…Meanwhile your grill is getting ready…or hot skillet..so take the burgers out of the fridge to get to temp so they cook more evenly (about 20-30 minutes).

Ok, now cook these guys!  Normally, I like my burger on the rare’r side, but these have pork in them.  I’d say depending on your heat level (our grill at med-high) we grill them about 5-6 minutes per side, and remember to top with a couple slices of that cheese with a kick to it!  When finished, remove to a CLEAN platter and get ready to assemble!  *Cover with foil to keep warm if needed.
When everyone is drooling you know it’s time to get these Chorizo Burgers ready!  Cut your rolls in half horizontally (if needed..you’re welcome to toast them too) and spread a good amount of the Chipotle Mayo on the bottom half.  Next, place your Chorizo Burger with the melted pepper jack cheese on the bottom, followed by the roasted poblano, red onion & tomato slices.  Finally, give a good schmear of guacamole onto the top bun half and place onto your buger/veggies.   

 Grab a napkin or three because this is one seriously juicy and good-messy burger!!

Grilled Bloody Mary Kabobs & Salad

We’ve all been there on those headache filled Sunday mornings, where you put some big sunglasses on and head to your nearest cantina for the “hair of the dog”.  Often times, you’re also a bit hungry, so what better way to kill two birds with one stone than with these skewers!

The Starting Lineup

  • Sirloin, large cubed
  • Large shrimp, peeled & deveined, tail on
  • Cherry tomatoes
  • Celery
  • Green olives
  • Cheese, cubed (horseradish flavor)

Marinade & Dressing

  • 1 can spicy V8 juice
  • 1 cup vodka (optional)
  • 1 Tbsp horseradish, prepared
  • 1 Tbsp Worcestershire 
  • 1 tsp hot sauce, (Tabasco) 
  • Juice of 1 lemon
  • 1 tsp black pepper
  • 1 tsp celery salt
  • 5 Tbsp oil  

We’ll start this typical Sunday morning cocktail turned dinner with the marinade & dressing!   In a 1-gallon size ziploc bag, combine all of the above marinade ingredients, zip bag tight and give a good shake to mix. 

 Next, BEFORE you add the raw meat, take out about 1/4-1/2 cup of this marinade and place in a different sealed container or smaller ziplock bag.  Set this aside in the refrigerator.

We now need to try to remove most fatty pieces from your sirloin cut and then cube.  I like to cut at least fat 2×2 cubes, but if you prefer smaller than go right ahead!  These raw chunks of sirloin will now go into your 1-gallon bag o’ marinade.  Zip securely and place into dish (to avoid leakage) and put in your refrigerator.  Ideally you’d like this to marinate for a good 8 hours, (so before you head to work perhaps?), but I like to do mine overnight…it gets about 24 hours of that boozy marinade! 

   

Hours later or even the next day we’re going to assemble these kabobs! *If using wooden skewers make sure to soak them in water for at least 30 minutes.  If you have metal skewers than rub lightly with vegetable oil first so the food won’t stick. 

 Have your shrimp defrosted and peel away!  I personally like to keep the tails on for added affect, but you’re more than welcome to shuck those too.  Once all of the shrimp has been peeled, add these straight into the same marinate bag as your cubed steak.  Let sit for 20 minutes. 

     I skewer all my shrimp together and all my steak together.  You can absolutely alternate them, but they cook at different speeds so I find this is better do nothing is undercooked..or worse, overcooked!  *After I skewer them all, I like to sprinkle a bit more pepper over top along with a pinch of cayenne, totally optional. 

 

Set these skewers aside for a minute and wash your hands well!!

On a cutting board, thinly slice your celery and halve your cherry tomatoes.  Place into bowl along with the cubed spicy cheese and green olives.  Season lightly with a bit of salt & pepper.  Now take that smaller (uncontaminated) dressing that you made earlier and pour over the veggies & cheese.  Toss to coat and place in fridge while you grill the steak & shrimp. 

 

Once grill is ready to go (gas or charcoal), cook the shrimp through and the sirloin to your desired doneness.  Place on serving platter and allow to rest.

Scoop a serving of salad onto plate and top with a skewer each of the shrimp & steak.  Serve with a big slice of crusty garlic bread! 

 

*If you cannot find horseradish cheese in your deli’s specialty section, cheddar or even Bleu cheese would be fine.

*You can leave the vodka out completely or at the very least in the salad dressing if served to children.  I myself like it all..

*You can really use any veggies here that you like served alongside your Bloody Mary cocktail (I.e. okra, pickles, cheeses, bacon, etc).

*Garlic bread: halve a French loaf from your bakery, slather each cut side with a generous amount of butter, garlic and a sprinkle of parsley or italian seasoning.  Place on baking sheet under your broiler till melted and slice.


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