Burgers…Again??

So it’s that time of the year to go crazy and make all different sorts of burgers as seen here, here, and even here. So as you can tell, when it comes to summertime cooking, burgers are my go-to staple.

In this particular case I went a tad above and beyond and even made the rolls- a combination of plain flour and whole wheat flour and topped with roasted sesame seeds and sea salt.

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And then there’s the burger. A wonderful combination of beef and seasonings all packed together and grilled to perfection. In this instance, I went with the smoked bacon I had made a while back (sad to say as I am writing this I am all out and will have to make another batch), some fresh sliced avocado, and a nice semi-fried egg ready to ooze out after that first bite. All this with a side of Polish pickles and some homemade potato salad- don’t ask how to make that, it seems like everytime I whip up a new batch I am always adding different ingredients.

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Enjoy.

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Beef Cube Kabobs

Sorry for the few days away but was visiting my brother and his girlfriend down in Maryland. We had a nice time hanging out, eating/drinking (both in the apartment as well as down in Bethesda- we went to Jaleo) and did some exploring- consisted of some downtown shopping one day and the following day to the botanical gardens and nature area. Also to note some pics to come of food made for the occasion as well 🙂

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For now a quick post of some beef-cube kabobs we had done last week. The cubes I cut up the day before, threw in a ziploc bag and threw in a combination of spices and dark spiced rum (we have Kraken). Along with them we put on red onion pieces, baby carrots, potatoes (white and red) and I cut up some pears. All the fruits/veggies were tossed in some olive oil with various spices and put on the skewers. Right before putting the beef on I tossed them in my homemade bbq sauce.

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Enjoy.

Bowtie Pasta with Steak Cubes in a Creamy Whiskey Sauce

Fairly simple, somewhat quick- full of flavor.

I had come up with this dish the other night as we had some not so tasteful weather (so I needed something that was full of taste). With having some london broil in the fridge before packing and freezing it seemed like the perfect ingredient to start off with. From there, I decided I would season it and put in the oven broiler and take things from there.

While that was goin in the oven, on the stovetop i had water boiling for the pasta and then threw it in. From baking projects/experiments/fun, I had some heavy cream still in the refrigerator. I also had some “real” sharp provolone (Italian market up in Northern New Jersey which makes their own), capers, and the kitchen is always stocked with an array of spices.

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I started off with some pumpkinseed oil and heavy cream. I let that heat up a little and then threw in provolone which I cut into small pieces to melt easier. I proceeded to add in some pepper, parsely, capers, and garlic. Wanting a little bit of smoky and sweetness I decided to pour in a little aged whiskey (in the end came to be a fine choice). I let this go until it became more of a creamy sauce. When the london broil was medium rare (quite pink) I took out and cut into the cubes. I then tossed them and mixed in the sauce with the heat on medium and cooked them the rest of the way in the sauce to really get in the flavors. This was all tossed in the pot with the pasta.

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It may sound like a lot but it was a fairly simple ingredient list and cooking methods. With everything cooking at the same time it was fiinished rather quickly (30-40 minutes at most).  The other nice thing was the main ingredients of beef and pasta are easy to portion and thus we both had lunch for the next day.

Enjoy.

Diner Inspired Sandwich- Grilled Ribeye with some Sauteed Onions

This is a nice, fun, and somewhat quick meal which can be tailored in many ways to suit one’s own liking. In this particular instance, I kept it in similar fashion to a version I had tried a few months back at a retro 50’s themed diner.

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On to the fun part: Start off with a nice boneless ribeye or two (or more depending on how many you are feeding), season to your liking- I used some cracked peppercorns, black-garlic salt, and some rosemary. Toss on the grill and cook to your liking (I did mine to about medium-rare as they will cook a little after you pull em off).

For the onions, I sliced up a nice large yellow sweet onion. Threw it in a skillet of already heated up olive oil, threw in some pepper to taste, and tossed in a little Worcestershire sauce. Cook til golden brown. Throw it all together on a nice roll, toss in a side of homemade broccoslaw and some pickles and bam…you have a complete meal. Quick, easy, tasty…what more could you want?

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Enjoy.

Fresh Bacon- Hmm, Let’s Make Some Burgers… Part Two

So, at the beginning of the week I finished (quite successfully) my first attempt of making my own bacon- which can be found here. So with fresh bacon, beautiful weather, and having the time to barbecue, of course I’m going to take another crack at type of burgeri with past attempts beinf found here and here.

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In this instance with the bacon imparting a slightly sweet flavor from the pecan woodchips, I wanted to add flavors to accent. I just so happened to have on hand a cheddar infused with cranberries and cinnamon- that seemed like a good place to start having a little tart and a slight spice. Now with sweet and salty ahh, need something a little fat and oily so I made some fresh onion straws and then a vegetable to sort of soak it all in (fresh spinach leaves). And finally, can never leave out the side of homemade potato salad.

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Enjoy.

Grilled to Perfection: Ribeye, Corn on the Cob, and Potatoes

It’s evenings like yesterday that you can never complain about- mid 70’s, sunny, and a slight breeze. Which als means it is the perfect time to fire up the grill and what is better then tossing on some steaks.

These nice ribeyes were basted in some olive oil and then I applied two different salts: one being a black-garlic salt and the other being a cabernet infused salt.

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Now for the corn, I soaked the husks, basted the cobs and sprinkled on a spice mixture. The potatoes were par boiled, cooled, and then cut in half. I then spread on a little bit of butter, tossed on some spices and wrapped them individually in aluminum foil and tossed on the grill.

I left the potatoes and corn to grill for a while and I left the steaks out on the counter to get closer to room temperature. When the vegetables were getting close to being done, I took a small soufle bowl tossed in some pecan wood chips, water and placed on the grill. I then proceeded to throw on the steaks cooking each side for a couple of minutes.

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Back inside, I had some re-hydrated lobster mushrooms sauteeing in the mushroom juice and some truffle infused oil. These were then tossed on top of the steaks upon completion.

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Enjoy.

Summertime Grilling: Burgers Part One

A while back in the winter time I had originally posted an “indoor” version of a burger which can be seen here.

Now that the weather is warm and the grill can be fired up, it is time to have some fun and experiment with different variations of burger concepts and toppings. Today I will present two wonderful ideas and as the summer progresses, there will be many more to come.

Before I get into the main jist of things, I’ll quickly go through the making of the patties. I am not typically one to add a whole lot fo stuff into the burger itself or jump on the tv craze of “stuffed” burgers. I am somewhat agreeable with chef Bobby Flay in that the burger itself should be simple and that adding additional flavors and elements should be in the roll, toppings, etc.

The patties I created I used 90% ground beef. I take a few strips of uncooked bacon and dice them up into a mush and mix well into the beef. I know a lot of people may utilize seasonings such as onion/garlic salt, but I prefer to finely dice up both vegetables themselves and add them into the mix. I then utilize some sweet paprika and a touch of sage and then make the patties by hand (no tools required).

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The first version I attempted was a nice little bit of sweet and spicy. Along with grilling the burgers, I had also cut up slices of fresh pineapple and some orange habaneros and tossed them on the grill as well. In a small skillet I had fried up and then used breadcrumbs to coat and make some crispy onion straws. I had also fried up some bacon which I added some fresh peppercorn for a little kick.

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When the burgers were close to being fully done, I tossed some Colby cheese onto the patties and let it melt on top (about 4-5 minutes).

The final product was as follows: Bottom layer of roll, Romaine lettuce, burger with Colby cheese, grilled pineapple, onion straws, bacon, and finally the orange habanero.

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And, now on to the second version.

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In this instance I decided to go with more natural and “woodsy” flavors as opposed to sweet and spicy combinations.

As in the previous instance, as the burger was almost done I had added on the cheese to melt a little. I chose a nice 3 year aged cheddar to top. After the cheddar, I cut up a fresh avocado and threw on a nice slice of that. I had some dried lobster mushrooms which I had re-hydrated in some water and then sauteed in a little oil. Now with my birthday just happening, one of the gifts I received was the Polyscience Smoking Gun. What better way to test was to cook up a few slices of bacon and then add some applewood smokiness to them? This was all served on a ciabatta roll with some red leaf lettuce and a side of polish pickles and some chips.

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Enjoy.