Tag Archives: hot dogs

Friday is a Grill Day

20 Sep

I grilled again the other Friday with great food, beer, company and weather.  This time I took it easy on the pre-lighter soaked charcoal and in so doing, managed to avoid the third degree burns of my first attempt.  On the menu:  grilled corn in their husks, portobello mushrooms, red peppers, chicken liver marinated in olive oil/soy sauce/cumin, hot doggies,  strip steaks, pita and  a sauce made of Fage 0% yogurt+chopped cilantro+diced garlic.  We were all so stuffed that hardly any of us made it out to the parties that night.  The assorted dishes and food stuffs also didn’t make it out of the trunk of my car until today, 2 weeks later…SO gross, really have to stop being lazy.

grill time with lovely lady helpers hard at work

photo courtesy of MK

Anyway, the surprise of the experience was the liver.  I guess it really shouldn’t have been a surprise but I was shocked at how velvety the liver was after its long sojourn on the grill.  I kept forgetting it wasn’t heart and therefore not a muscle that would toughen up if I wasn’t careful.  I really shouldn’t have been so taken aback since I’m a big fan of foie gras.  In any case, it was delicious nestled in a hot pita with the yogurt sauce some jalapenos and peppers.  I liked the liver and I’m still trying to break into offal but the local market doesn’t stock it!  That said, long live grillin’ days, cuz they’re the best.

grill mistress

photo courtesy of MK

Advertisements

Grill Mistress

1 Sep

So ok, my girls and I just put together our grill with no man help and then grilled some mad delicious burgers, dogs (Hebrew National all beef franks are great) and zucchini.  Real talk.  We used lamb for the burgers — and may I just say that these beat bison burgers any day.  Delicious.  And knockin’ em back with a Fort Collins Big Shot brown ale wasn’t so bad either.  Grilled up some zucchini and made the RAG salad and s’mores to finish.  Life isn’t so bad as a senior in college right now…until I realized that I actually have work.  Wee womp.

Happy Dogs and Burgs

7 Aug

Growing up as the baby of the family, 5 years younger than my sibling, I looked to my brother for almost everything.  When I was 6, I went through a phase of wearing umbros and giant t-shirts.  So somehow his pattern of food research became engrained in me at an early age.  He went on a caesar salad kick for a few years trying to hunt down the perfect combination of salad, cheese, dressing and croutons.

This summer has been my excursion into burgers and dogs — a staple of summer food and a personal favorite.  From my childhood, burgers were a home-cooked thing and McDonald’s/Swensons was a rare treat reserved for “Junkfood Fridays”.  The standard: thick, medium rare, small burger, bun with ketchup, grey poupon and pickles.  As I got older, I drifted to the cheeseburger, eventually the bacon cheeseburger, the triple cheeseburger.  But I didn’t realize the vast array of condiments I was missing until this summer when I had a burger at the Beer Engine and ordered the Southwestern Burger.

happy burgs

Oh my god. Ohmygodohmygodohmygodohmygod.  Pepper jack cheese, jalapenos, roasted red peppers and chili sauce?!  I am completely hooked on this burger but more to the point, I’m in love with the idea of jalapenos on a burger.  My favorite little trick is tucking them in under the cheese when I make them at home so they don’t slip out.  Number one rule:  ALWAYS TOAST THE BUNS.

New Burger Adventures:

Srichacha in place of ketchup

Beets instead of tomatoes (if you love beets this will be your new favorite –  sweet, slightly firmer consistency than a tomato)

Worcestershire sauce and chopped onions worked into the burger meat (so much juicier and flavorful)

happy dogs

And as for hot dogs, my taste is undeveloped and seeking new ideas.  For some reason, in my household, hot dogs are always cooked in a skillet with water…this I detest — mostly because the water turns an icky color and the dogs look pallid and unhappy.  The happiest dog I have found is on a grill or in a skillet without water.  The skin crackles a bit, gets some nice color and then when it’s all done I take a knife to the top and score the meat on top, releasing the flavor and the color contrast is actually sort of beautiful in its own way.

Another trick I learned early on was putting the sparse condiments I use (ketchup and grey poupon) inside the bun first and the dog on top making it easier to eat.  As for most foods cooking away on a grill I really love a good old-fashioned IPA.  Recently I tried Green Flash West Coast IPA and found it to be a nice little hop bomb with a good amount of bitterness in the finish.  IPA’s that are not too floral I find are a good combination when eating grilled meats.

%d bloggers like this: