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.

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.

Continuing the Barbecue Trend- Pulled Chicken Sandwiches

Lately with the weather and Summer being almost upon us, there have been an influx of recipes and posts pertaining to various types of barbecuing. Keeping up with the trend, I went a slightly different route then the normal version (usually pork), and went with Pulled Chicken Sandwiches.

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For the chicken, I had boneless thighs which I initially tossed on the grill and used a little oil/honey combination which seem to be a nice combination for keeping the chicken very juicy on the inside and a nice crisp outer-coating. After this step, I took the chicken and tossed in the 5-quart Le Creuset. I proceeded to scoop in my homemade barbecue sauce (spice coming from Anaheim Pepper) aand I poured in some spiced rum as well for a little moisture. I then covered the dish, tossed in the oven at 200 degrees and let it go for a few hours.

In the meantime, I decided some type of potato would be in order. Since I had decided we would have sandwiches, I went the route and cut up some potatoes and proceeded to cook in the oven to make some homemade french fries. My seasoning mix for them included: white-truffle infused oil, sweet paprika, finely diced garlic, ground peppercorn, and salt.

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Throw in a side of pickles (counts as my green vegetable) and you have a complete meal.

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.

Stuffed Pork with Some Roasted Potatoes

Here is another somewhat easier meal to do if you take the time and plan ahead. In this case, I made some simple roasted pork along with some potatoes to go with.

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From my past experiences working in a meat room during part of my college tenure, I came to learn the various cuts of meat as well as different cuts of meat which are in actuality the same thing, just cut differently to look different. This is very apparent when it comes to boneless pork. Your boneless roasts are utilized as: roasts, pork chops (thick or thin) and also these lovely pieces they call country-style ribs (comes from the end roasts as opposed to the chops coming from the center part). So as it is cheaper by the pound to get the roast, I do that and then cut at home to whatever thickness I may choose. For the instances of stuffing- I make them a little thicker. I typically buyt whatever else I may need in the same grocery trip (unless I already have the needed supplies) so then when I get home, I can prep the meals, and then freeze the meals.

Here, I did a simple stuffing of apple pieces, diced up red onion, some brie cheese, and I crushed up some walnuts. Put these in a bowl together, mix and then cut a slit in the middle of the chops (not quite all the way through) and then stuff. Then weeks later since these are prepped and frozen, I can take them out and toss right in the oven.

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The potatoes I find it quicker to par-boil them, rinse under cold water to stop the cooking process, dice up and then sautee in oil and other spices. Here I used some olive oil, cut up some garlic, sweet paprika, salt, and some fresh parsley.

Enjoy.

Always Fun to Walk into a “Real” Bucher Shop- Followed by Grilled Elk-Blackberry Sausage

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This past weekend I had the fun time of heading over to Philadelphia and walk around the Italian Market Festival. Streets were lined with vendors selling all different types of products, fresh produce stands were out in abundance, and along the streets in the storefronts you had everything from pastry shops, cafes/restaurants, cheese shops, to one of my favorites- the butcher shop.

Of course they had the traditonal styled butcher shop- got all of your beef parts in one case, pork in another (I did get a nice 4.5 lb. piece of pork belly), and others with poultry, lamb, etc. It was when I went into another more “exotic” shop, that the fun began.

It started off just by looking at the display in the front window…quail, snake, kangaroo…the list goes on. So when I went inside i started looking around and the variety was quite distinguished. And so I ended up buying a nice package of quail for future cooking endeavours, however for this post we will go into the sausage that I obtained: Elk sausage with blackberry.

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Now, some people may be turned away by some of your gamier meat- but not me (especialyl when it is cut with something like blackberry to add a slight sweetness and some mositure when cooked. So at that point it was sausage (check), then I needed to get some rolls (check) and well a look in the fridge and we found some toppings (check).

I started off by throwing the sausages on the grill. While that was happening outside, I had a pot of water boiling (with salt added) on the stove and tossed in some broccoli rabe to cook for about 2 minutes. When it was done I drained in the sink and flushed with cold water to stop the cooking process. I then had a pan set up with some olive oil, butter, diced garlic, and black pepper. I then checked on the sausage and at the appropriate time I sauteed the broccoli rabe so it was nice and hot just as I borught the sausages inside.

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I started off with cutting the rolls. I then grated some cranberry-cinnamon cheddar onto the roll, tossed on the sausages, and then topped with the broccoli rabe. Overall, a nice flavorful meal which did not require too much time or effort. If you happen to stumble upon elk sausage, I would say buy some and try it- you won’t be disappointed.

Enjoy.