Tag Archives: BBQ

recipe goodness :: gourmet grillin’ with white truffle corn

White Truffle Grilled Corn

Fresh corn is one of the most abundant agricultural products we have in America and as such, it is also one of the more cost-effective items to buy and grill. Depending on where you shop, you can usually get multiple ears for $1! When it’s mid-summer you can get some extremely sweet and juicy varieties that don’t take much effort to enjoy on their own, but if you’re looking for a gourmet twist on an otherwise simple grill favorite, try this recipe and be prepared for friends to ask for seconds.

Gourmet Grilled White Truffle Corn

Prep Time: 1 Minute | Cook Time: 10 Minutes

1 Ear of corn per person
1 bottle of white truffle oil for brushing
1 jar of white truffle salt for seasoning
Fresh ground black pepper to taste

Preheat grill to high heat. Completely remove corn husk and hairs. Pour a a small amount of white truffle oil in a pyrex dish {you can always add more, but you don’t want to waste this premium product!} Cut small pieces of foil just big enough to completely wrap each ear of corn separately. Lay the first ear of corn on the foil and brush all sides with the white truffle oil {note: you could substitute with extra virgin olive oil or soft butter if you don’t want to invest in both truffle products}. Season all sides of the corn with white truffle salt sprinkling while you turn. To finish crank some fresh black pepper on all sides of the corn. Wrap entirely with foil and place on the grill for 3 minutes. Rotate 1/3 and cook for another 3 minutes and then rotate the final 1/3 and cook for the last 3-4 minutes. Remove from grill, grab some napkins and enjoy!

Looking For Other Farm Fresh Inspiration?
Orzo, Spinach & Feta Summer Salad
Grilled Thyme-Cumin Vegetable Kabobs
Whole-Grain Mustard & Rosemary Pork Chops
Creole Roasted Fresh Corn-Tomato Salsa

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recipe goodness :: fresh lime-margarita marinated watermelon

Margarita Marinated Watermelon

Another weekend is nearing and the weather won’t give us any relief, but my fresh-lime-margarita marinated watermelon will. It’s best when it hangs out at least overnight, so stop at the store and pick up that pretty pink juicy fruit and get soakin’ — your friends will thank you later!

Fresh Lime-Margarita Marinated Watermelon

Prep Time: 10 minutes
Serves a lot!

1 small watermelon {lots of great varieties the size of a cantaloupe}
4 limes, juiced and zested
4 oz light tequila
4 oz triple sec or cointreau
Rock salt for serving

So it’s this easy: Find a small watermelon variety, which will make it easier to cut and also the right amount to still serve a big crowd. Cut through the equator of the melon with a large chef’s knife and then put both flat sides face down on the cutting board. Cut into 1-inch slices creating a bunch of semi-circle pieces. Lay each slice flat on the board and then cut into long finger-like slices, so each piece has a bit of rind at the end {this will make it easy to pick up as an appetizer} and discarding the end pieces that don’t have any melon attached. Lay all the finger-like pieces side by side and on top of each other in a large 9X11 dish, zesting the limes on top of each layer.

In a separate glass measuring cup, juice limes {each should give you about 1 oz of lime juice}. Pour equal parts of tequila and triple sec or cointreau {if you get 4 oz of juice, you want to add 4 oz of each mixer}. Stir thoroughly with a spoon and then pour over the watermelon slices. Cover well with a lid or plastic wrap and throw into the fridge overnight.

When you’re ready to serve, put the watermelon on a nice tray with a bowl of rock salt for dipping {any good margarita has a salted rim and it also brings out the sweetness of the melon!}

Tip: DON’T throw away the liquid left in the dish — you’ve got fresh watermelon margarita cocktails just waiting to be sipped! Pour the liquid into glasses over ice and serve with one of your marinated watermelon slices as a garnish. Recipe bonus!

Margarita Watermelon ready to chill out for a day

Marinate Over a Few Other Party Planners:
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Creative Crowd-Pleasing BBQ’d Pizzas

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Do This!: Good Beer at BAM Brooklyn

Wednesday, July 28, 4-8 p.m.
BAMcafé at Brooklyn Academy of Music,
30 Lafayette Avenue, Fort Greene

$40 (or half price when you subscribe to Edible)
BUY TICKETS HERE

Watch Food.Curated’s Video from Last Year’s Event: http://vimeo.com/5857294

On July 28, Edible magazines, in partnership with the Good Beer Seal, and with the support of Brooklyn Brewery and Stella Artois, celebrate good beer with their second annual sudsy soiree at the Brooklyn Academy of Music.

Driven by the conviction that our great beer town deserves an annual bang-up beer bash we’ll serve up the best brews and, of course, the eats, too. In contrast to the typical overwhelming swill sloshfest, Good Beer at BAM offers an intimate setting for breweries, food artisans, and we who love them, to raise a glass (or few) to the role beer plays in the contemporary culinary culture.

Because everyone deserves good beer, Good Beer at BAM will bring together 600 NYC food and drink enthusiasts to sip and sup from:

  • 12 to 15 breweries from New York and the region will pour alongside an edited list of tastes from Brooklyn and Manhattan restaurants and food makers, from lobster rolls to pretzels, and from steak house schmaltz to local seafood crudo.
  • Never-before shared beers brewed just for the event, including a homebrewing demo by Brooklyn Brew Shop.
  • Good Beer Seal bars will be on hand showcasing the best that New York City offers in beer culture.
  • Good Beer helps to culminate July Good Beer month, the city-sanctioned celebration that was launched last year. Learn more here.

Beers by: Brooklyn Brewery, Stella Artois, American Beer Distributors, Southampton Publick House, Fire Island Beer Company, Peak Organic, Kelso of Brooklyn, Palm, Brooklyn Brew Shop, Sixpoint Craft Ales, Sierra Nevada, Flying Dog, Blue Point Brewing Company, Ommegang, Heartland Brewery, Abita, Magic Hat

Food by: Esca, Sammy’s Roumanian Steak House, Brandt Beef, Sigmund’s Pretzels, Luke’s Lobster, Northern Spy, Jimmy’s 43, Gramercy Tavern, Fette Sau, Cafe Glechik, Lucy’s Whey, Organic Valley, Back Forty, Orwasher’s, Co., The Good Fork, Umi Nom, Brooklyn Greenmarkets, Whole Foods Market.

BUY TICKETS HERE

Interested in Good Beer? You Might Also Like:
8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ
Do This!: Summer Cheese and Beer Extravaganza
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Not so Standard Biergarten
Nothing says Warm Weather Like a “Gut Biergarten”

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recipe goodness :: grilled thyme-cumin vegetable kabobs

You can easily add chicken, lamb, beef or whatever favorite grill meat you choose to this kabob recipe, but when it’s mid-summer and vegetables are at their peak, I just enjoy focusing on the fresh farmer’s bounty with this vegetarian grilling recipe. To spice this up a little I like to add some fresh thyme, a little cumin seasoning and make a yogurt sauce to drizzle over the sweet, blistered veg. It’s very easy to make and only takes a few minutes on the grill before you can enjoy this meal.

Grilled Thyme-Cumin Vegetable Kabobs

Prep Time: 5 minutes | Cook Time: 10 minutes
Serves 4

12 crimini or button mushrooms
1 pint grape tomatoes or 2 large ripe tomatoes
1 green, red or yellow pepper, cut to 1-inch squares
1 medium onion, quartered {I like Vidalia as they are sweeter}
3 TBS extra virgin olive oil
1 TBS fresh thyme leaves
1/4 tsp. cumin seasoning
1/4 tsp kosher salt
fresh ground pepper to taste

Sauce
8 oz plain yogurt
1/4 tsp cumin
salt and pepper to taste

Preheat grill to medium heat. If using whole tomatoes, cut each into quarters and then cut each quarter in half again so you have pieces about 1-inch in size. If using grape or cherry tomatoes, leave whole. Cut pepper into 1-inch pieces, removing the stem and seeds. Quarter the onion and separate the layers. Toss all vegetables in a medium bowl with olive oil, fresh thyme, cumin, salt and pepper until thoroughly coated. Take a skewer and alternate colors and vegetables so you get a good variety.

Once the grill is hot, place skews on the BBQ and cook for ~10 minutes, turning frequently to make sure to get a good charred edge on each side. This will add to the overall flavor! While the kabobs are grilling, add the cumin, salt and pepper to the yogurt and stir well to mix evenly. Once the kabobs are done, drizzle with the yogurt sauce and either serve alone, as a side or inside a fresh pita.

Grilled Vegetable Kabobs

Other Great Grill and Summer Recipes:
Orzo, Spinach & Feta Summer Salad
Bison, a Better Burger Worth Biting Into
Whole-Grain Mustard & Rosemary Pork Chops

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recipe goodness :: creole roasted fresh corn-tomato salsa

Creole Roasted Corn-Tomato Salsa

It’s not very difficult to make your own salsa and it’s fresher, cheaper and often solicits a lot of “mmmmms” from anyone you share it with. Plus, a really good salsa can not only  make a good app, but goes really well with something like grilled fish, chicken, burgers, nachos, you name it, adding a more interesting and flavorful accompaniment than anything you’ll find in a plastic bottle.

Creole Roasted Fresh Corn-Tomato Salsa

2 ears of corn, shucked
butter or olive oil for  brushing
Tony Chachere’s Creole Seasoning for dusting
1 pint grape tomatoes, quartered
2 scallions, chopped
1 lime, juiced and zested
1 jalapeno or red chili, finely chopped
small handful of cilantro, chopped
salt and pepper to taste

Light the grill and while that warms up, shuck each ear of corn and brush with butter {or olive oil if you prefer} and sprinkle a generous amount of Tony Chachere’s Creole seasoning on all sides of the corn until covered. Wrap each ear of seasoned corn separately and cook on the grill for  10 minutes, rotating every 2-3 minutes. While the corn is cooking add the remaining ingredients to a mixing bowl. {Tip: Use only half a jalapeno or chili if you prefer a milder salsa}. Once the corn is done, let it cool slightly and then stand on the flat end of the cob and take a sharp knife down length of the corn to remove all the kernels. Add the bowl and toss well to break up the corn and mix all the flavors together. Serve in a bowl or to jazz it up a bit, take a tablespoon and fill tortilla chip “scoops” individually on a plate.

Creole Roasted Corn-Tomato Salsa and Chips

If this sounds appetizering, you might also like these recipes:
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa
Bison, a Better Burger Worth Biting Into

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8.ate@eight #3: Went Whole Hog and Hog Wild @ the Big Southern BBQ

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It was a dark and stormy night {almost}. The orange and yellow radar covered the eastern seaboard. The dark, cumulonimbus clouds loomed overhead. And the wind blew….but it DID NOT rain. Even a blind hog finds an acorn now and then. Good thing, because this 8.ate@eight BBQ took two full days to prep and I was fixin’ to have me a party. All those dixie flavors like to hang out over night, so the kitchen was in full swing from the moment the roosters crowed Friday. Here’s the scoop ya’ll…

The Menu:

Starter
Creole Roasted Corn-Tomato Salsa
Margarita Soaked Watermelon
w/ Fresh Agave-Lime Margaritas with Ancho Chili-Infused Silver Patron

Salad
Oven Roasted Avocado Tortilla Salad
w/ ’08 Basa Ruedo Blanco (Spain)

Entrée
Slooooow Cooked Pork Ribs
Lime-Chili Cornbread
Red Cabbage, Radish & Carrot Slaaaw
w/ Abita Amber, Purple Haze and Strawberry Lager Beer (Louisiana)

Dessert
Banana Puddin’ Served in Semi-Sweet Chocolate Cups
w/ Crios de Susana Balba ‘09 Torrontes (Argentina)

It wouldn’t be an 8.ate@eight without a kickoff cocktail and since I was spicing things up with the food, I also decided to throw together an Ancho Chili-Infused Fresh Lime Margarita to warm things up {thanks to inspiration from my wine friend, Mike}. A smoked Ancho Chili went into the bottle a few hours before serving and I got to work juicing more limes, oranges and grapefruit than a minute maid. But since Top Chef contestants always like to do things “two-ways” I also sliced a watermelon into finger sized pieces and soaked those in fresh lime margarita over night {careful, they’ll get ya when you’re not looking!}

The Fixins' for Fresh Lime Margaritas

Margarita Watermelon ready to chill out for a day

And what better app to serve with fresh margaritas than salsa? I rubbed the corn in Tony Chachere’s creole seasoning and roasted it on the grill before adding to vine-ripened grape tomatoes with more fresh lime, cilantro, scallions and some red chilis from my neighbor’s rooftop garden {thanks Julie!}

Creole Roasted Corn-Tomato Salsa and Chips

Before people had one too many watermelon slices, we all grabbed a seat and I served a Roasted Avocado Tortilla Salad. This was a new experiment inspired by Jamie Oliver — oven at full whack, sliced avocado on a tray tossed in olive oil, salt, pepper and cumin seed and roasted for 15 minutes. The result: warm, roasted, lightly charred avocado slices served over crispy tortilla chips, fresh greens, sprouts and a simple lemon-olive oil dressing. Refreshing and unique.

Roasted Avocado-Tortilla Salad

Now for the main event. St. Louis Spare Ribs went for a swim in apple juice and apple cider vinegar before being rubbed with love in a dry blend of spices, garlic and orange zest and left in the fridge for a day to take it all in. Everything is slower in the South, so I also made the slaw a day before so the flavors would mix and mash and come out really tasty. The secret to good cole slaw is time. With red cabbage as the base, I added thin radish and carrots slices, all of which are pretty sturdy veg, so the longer they get to hang out in the vinegar-mayo dressing, the more they soften up and take on the flavor of the marinade. This also means you don’t have to over do it with the mayo — I was pretty light handed, contrary to what you may be used to in the cole slaw department. And it wouldn’t be a BBQ without cornbread, in my opinion. Somewhere along the line I started making my cornbread with creamed corn to make them less dry and add some actual bits of corn to the mix. This time I also took this recipe a step further and added grated neighborly-red chili and lime zest to throw in a little kick.

Carrot, Radish and Red Cabbage Slaw

Chili-Lime Cornbread Cups

Rubbin' the hog ribs

On day 2, I fired up the oven about 5 hours prior to show time and got the ribs into slow-cook mode. While they were doin’ their thang, I got to chopping, sauteing and simmering away to make one of the most unique BBQ sauces I have ever had. Again, thanks to inspiration from Jamie Oliver this blend was a combination of fresh herbs, spices, more red chili, and generally accepted BBQ sauce condiment contributions {horseradish, ketchup, worcestershire, etc.} to add the needed kick and sweetness that any finger-lickin’ BBQ sauce requires. But what stood out amongst the 8.ate@eight crowd as the most distinct and crowd-pleasing flavor was the fresh orange juice and zest — not a common flavor found on the grill, but OH so fine. All this paired quite well with a selection of Abita brews from Louisiana — Amber, Purple Haze and Strawberry Harvest. Do not be afraid of the fruit flavored beer gentlemen — it is subtle and the perfect complement to the spicy red chilies that found their way in to many of the dishes.

Makin' the BBQ Sauce

Abita Beer Selection from LA - Save the Sea!

8.ate@eighters Diggin' In

When I polled my southern friends about their favorite desserts, there were many — cobblers, pies, hand churned ice cream, but one that stood out was banana pudding. Borrowing some more inspiration from a delightful dessert blog I read, Bakerella, I decided to make chocolate cups to serve this somewhat simple, but delicious banana pudding in. Armed with 3 pounds of Ghirardelli semi-sweet chocolate and water balloons {sans water} I got to dipping. My eyeballs nearly popped out of my head trying to blow up the tiny water balloons, but they are necessary to use to get the right size shell. Ultimately these were very easy to make and really jazzed up the puddin’, so the next time you’re looking for a unique serving option for anything that goes well with chocolate {fresh berries, ice cream, pudding, etc.} you should give these a try.

The makings of the banana puddin'

Setting the Chocolate Cups

Pop!

Banana Puddin' Cups

So with full bellies and licked fingers, it was time to sit back, relax and welcome the 3 Amigos into the evening. After so much finger linkin’ food and a large selection of beverages, it was good to have a lively movie to keep the night going and a few guttural laughs to help with digestion. And with still no rain in sight, the evening carried on into the wee hours — I reckon it was another successful and fun 8.ate@eight supper club!

Laughter Helps with Digestion

The 3 Amigos Rode in for the BBQ

Much Obliged:

Thanks, as always, to my guests for being part of the evening. Thanks to my lovely neighbors for the tent and red chili contributions and thank you to my roommate Haley for introducing me to the wonders of Tony Chachere’s creole seasoning.

Stay tuned for news of the next dinner party. Everyone I know and love is getting married in August, so the kitchen is closed until September. If you aren’t on the invite list, email me at 8ateATeight@gmail.com to be added. See you at the table!

Recap of past 8.ate@eight dinners:
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs

Recipe Goodness ::
Banana Puddin’ Chocolate Cups

Pudding recipe courtesy of Cindy Lee

Makes 8-10 servings in one 8×8 pan {9×11 pan if double recipe}

Pudding:
1 14 oz. can sweetened condensed milk
1 ½ cups cold water
1 (4 serving size) pkg. instant vanilla pudding
2 cups whipping cream, lightly whipped
1 box vanilla wafers
4 bananas, sliced

In large bowl, combine sweetened condensed milk & water.  Add pudding mix, beat with whisk until well blended and chill in refrigerator about 5 min.  Then fold in the lightly whipped cream {still liquid, but aerated to make thicker}.  Spoon pudding mixture (about 1 cup) into bottom of glass dish, then layer with vanilla wafers, then banana on top of wafer, pudding mix, wafer, banana,  pudding mix, wafer (you want to end on wafer). You will have plenty of pudding mixture, especially if you double the recipe so use the pudding mixture generously on the bottom of the dish and throughout.

Tip: Always best to make this the day before so the flavors will marry.

Chocolate Cups:
1 pound semi-sweet chocolate per 8 cups {I like Ghirardelli}

Blow up 8 water balloons with air, not water {careful not to bust a gut!} Get a cookie sheet ready, lined with a piece of parchment paper. Melt chocolate in a small metal bowl on top of a boiling pot of water or in a double boiler. Continue stirring and once fully melted, remove bowl and move to the counter, letting the chocolate cool slightly so as not to pop your balloons. Take a small spoon and put a dollop of chocolate, evenly spaced on the parchment paper, for the foot of each bowl you will create. Start dipping! I found that it was difficult to get an even edge by dipping the balloon straight down, so I took an angled approach and continued to turn and dip, turn and dip at an angle, creating what looked like a tulip bowl. Once you have covered the base of the balloon, place it on one of the dollops, standing upright and repeat. Let the chocolate harden for about an hour and then pop each balloon with a pin and enjoy!

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recipe goodness :: orzo summer salad

Orzo Prep

Whew! It’s HOT out there! If you’re looking for a great recipe to cool down with, this is the one. Not many people haven’t had this salad at one of my BBQs. It’s always a huge hit and on the rare occasion that there is actually any leftover, it’s even better the next day. The orzo summer salad is extremely easy to throw together and makes a large amount, so this recipe is perfect for a big gathering and can be made ahead of time so all you have to do is toss a spoon in the bowl and put it on the table. Yay for delicious and easy crowd-pleasing recipes!

Orzo Summer Salad

Serves a lot!

1 box orzo
1/2 bag baby spinach, roughly chopped
3 green onions, finely chopped
1 pint grape tomatoes, halved
1/2 lb fresh feta
1 lemon, juiced and zested
1/4 cup olive oil
salt and pepper to taste

Bring a large pot of salted water to a boil and cook orzo according to package instructions (approx. 7 minutes). While the orzo is cooking, roughly chop baby spinach and add to a large bowl. Juice and zest 1 large lemon and add 1/4 cup olive oil to a separate small bowl and whisk together. When orzo is done cooking, drain thoroughly and add to the large bowl, pouring over spinach leaves. {TIP: Adding the orzo while warm will slightly cook the spinach so you get softer, brighter spinach leaves} Pour the lemon-olive oil dressing over the orzo, crumble the feta and add the green onions and halved grape tomatoes. Season generously with kosher salt and pepper to taste. Mix thoroughly and serve immediately or cool in the fridge to serve chilled {TIP: Remove salad 15 minutes before serving if chilled to allow the olive oil to come back to room temperature}.

Orzo Summer Salad

Try the Orzo Summer Salad with one of these great entrees:
Bison, a Better Burger Worth Biting Into
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops

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Happy 4th of July Weekend from 8.ate@eight!

Happy 4th of July from 8.ate@eight!

I hope the sun is shining as brightly as it is in NYC for all of you. Enjoy the holiday weekend and if you’re looking for a few easy and unique dishes to share at your BBQ, try a few of these 8.ate@eight favorites and let me know how they turn out!

DRINKS {cheers!}

Pink Fizzy Lemonade Cocktails Beat the Heat

APPETIZERS {makes happy hour happier}

Avocado & Tropical Fruit Salsa {also good as an entree side}

SALAD

Spinach, Strawberry & Halloumi Salad

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas

BISON & BEEF {where’s the…}

Bison, a Better Burger Worth Biting Into

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4th Food Fare: Creative Crowd-Pleasing BBQ’d Pizzas

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BBQ’d Pizza you ask? Yes, you don’t need a wood burning oven or even a pizza stone to successfully make pizzas at home. And it’s even easier if you have a favorite pizza joint nearby that will sell you uncooked dough and even some toppings. This is so much more interesting for a great BBQ party than hot dogs and hamburgers and gets your guests involved so you don’t have to be sweating in front of the grill all night.

Easy Grilled Pizzas

Serves 8 (individual size)

1 large pizza dough ball
1 lb shredded mozzarella cheese
1 jar of your favorite marinara sauce
Olive oil for brushing

Toppings: Get creative — putting multiple bowls of topping options out allows your guests to choose their favs and maybe even get a little competitive to build the best pizza combo.

Peppers
Olives
Chopped fresh tomatoes
Onions (raw or grilled)
Grilled Eggplant and zucchini
Mushrooms (grilled and sliced portobellos are great)
Sweet or spicy grilled italian sausage and pepperoni (sliced)
Different cheeses (feta, brie, halloumi)
Fresh greens: basil, rosemary, spinach

  1. Turn grill on to medium heat
  2. Cut dough into 8 individual balls and let rest on a tray
  3. Two people can start simultaneously — have two guests start gently stretching the dough in their hands, turning and pulling to form the dough into a thin round circle, being careful not to pull a hole in the dough.
  4. Once the grill is hot and the dough has been stretched, lay them on a cutting board or tray and brush one side with olive oil. Pick the dough back up and flop directly on the grill, olive oil side down, and close the lid.
  5. After about 1-2 mins or until you see light grill marks on the under side, brush the top with olive oil and flip with tongs.
  6. Work quickly to add all toppings from sauce to cheese and anything else. Close the grill lid and wait ~1-2 mins.
  7. Check to make sure the cheese is melted and the bottom is a nicely browned. If the bottom starts to get too dark before the cheese is fully melted you can move the pizza to a top rack and let the indirect heat do the rest of the work without burning the dough.
  8. Enjoy and repeat!

Tip: If you think your guests will want more than one individual pizza, buy extra dough and cheese to accommodate appetites and the number of people.  You can always make other things with leftover dough.

Extra Dough:

  • Rosemary-Sea Salt Flatbread — After brushing the second side with olive oil, sprinkle generously with coarse gray sea salt and fresh rosemary.
  • Delicious Breakfast Pizza — Same steps as original pizza, but once you flip the dough, immediately move it to the top rack and crack the egg directly on the dough. This will take approximately 10 minutes for the egg to fully cook, so the bottom will burn if you leave it on the bottom. The egg will be done when you poke with a fork or knife and the white is firm.

Serve With A Refreshing Cocktail and Spinach Salad:
Pink Fizzy Lemonade Cocktails Beat the Heat
Spinach, Strawberry & Halloumi Salad

Breakfast PIzza

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4th Food Fare: Pink Fizzy Lemonade Cocktails Beat the Heat

Pink Fizzy Lemonade Cocktail

The 4th of July is fast approaching {gasp} and if you’re looking for a little food fare fireworks to spark up your festive BBQ, try serving up a chilly cocktail to beat the heat and offer guests an alternative refresher to beer and soda. My friend Amanda whipped up this pink fizzy and the pitcher was quickly emptied, so I can attest to this being a crowd pleaser {guys and girls alike were fans of this pink drink}.

Amanda’s Pink Fizzy Lemonade Cocktail

Makes 10 servings

1 can Minute Maid Pink Lemonade Frozen Concentrate
1 can Vodka
1 liter Club Soda

Empty the frozen concentrate in a large pitcher. Refill 1 can with vodka and add to the pitcher. Add one liter of chilled club soda to the pitcher. Stir thoroughly to mix. Fill glasses with ice cubes and pour cocktail in each glass. Garnish with a fresh strawberry or mint leaves for a fun colorful touch. Note: A non-alcoholic version can be made by substituting vodka with a second can of club soda {in addition to the liter}. Enjoy!

Goes Well With Something Hot Off The Grill:
Creative Crowd-Pleasing BBQ’d Pizzas
Bison, a Better Burger Worth Biting Into
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops

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recipe goodness :: whole-grain mustard and rosemary pork chops

Rosemary Mustard Rubbed Pork Chops

Hello God, it’s me Mustard. Ok, so yes, I have admitted before that mustard is one of my single most favorite flavors to add a spicy, earthy kick to any dish. And one of my favorite things to pair this with is grilled pork chops {it’s a match made in heaven}. This dish is so easy to prepare and has such a good flavor, you will fool any table guest into thinking you work miracles in the kitchen. The mustard will caramelize, giving the pork chops a sweet and savory flavor, brightened by the herby fresh rosemary. Don’t be afraid to be generous with the mustard spreading as a lot of it will cook off onto the grill or in the pan.

Grilled Whole-Grain Mustard and Rosemary Pork Chops

Serves 4

4 8-oz bone-in Pork Chops
4 TBS Whole Grain or Dijon Mustard
1 Sprig Fresh Rosemary
Pepper to Taste

At least 2 hours before you plan to cook the pork chops {optional}, spread approximately 1 TBS of Whole Grain or Dijon mustard on each chop front and back.  Give each chop a few cranks of black pepper on each side {no need to add salt as the mustard is salty enough}. Remove rosemary leaves from sprig and sprinkle on the top and bottom of each chop. Cover and let them hang out in the fridge until ready to cook to let the mustard flavor get into the meat. It’s that easy!

Heat the BBQ, or grill pan if doing on the stove, to medium heat and cook the first side for ~5 minutes until surface is slightly golden and grill marks appear. Flip and cook for another 6-8 minutes or until done. Pork chops should be firm to the touch, but can still be slightly pink in the center when done. Depending on thickness, cooking time may vary.

Grilled Rosemary-Mustard Pork Chops

Try other Mustard-Inspired Recipes:
roasted dijon chicken salad w/ dried cranberries & sunflower seeds
cumin & dill dijon egg salad with radish sprouts

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Announcing 8.ate@eight dinner #3 | Big Southern BBQ Meets Small NYC Rooftop | @7.10.10.8:00pm

I may be a girl from the Midwest, but I love me some good BBQ.  In honor of Fourth of July and celebrating all things American, let’s roast up some hog, chill down some beer and have a proper BBQ with all the fixins of a good meal and a good time. After we lick our lips and wipe our fingers {or vice versa}, Three Amigos will be projected under the stars and a memorable, intimate social gathering amongst new friends will ensue.

See here for a recap of past 8.ate@eight dinners:
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs was Lambtastic

Reservation policy is first come, first serve. When I reach 8 guests, the list is closed for the evening. Please feel free to invite guests or forward to friends. A mixed crowd is encouraged!

8.ate@eight #3: Big Southern BBQ Meets Small NYC Rooftop
Saturday, July 10
th, 2010, 8:00pm
4-course dinner menu, followed by
Post Dinner Movie: Three Amigos
Cost: $70 per person

RSVP HERE!: 8ateATeight@gmail.com

Enjoy and hope to see you at the table!

Christina

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Haiku Hint: Daisy Mae’s BBQ Beef Brisket

Daisy Mae's BBQ Beef Brisket

food haiku: daisy mae’s bbq beef brisket
contributor: sarah whiting

Beef Brisket sammy
So pretty and delicious
Now my tummy hurts

Thanks to a friend’s lovely looking lunch, I decided to send out a hint as to what the next supper club may entail {sans aching tummy}. I’ve had Daisy Mae’s BBQ and it is delicious, but probably not the ideal mid-day lunch when you’re a victim of confined corporate computing with no nearby nap nook. However, BBQ IS the perfect summer saturday spread and this just may be a hint of what’s to come at the next 8.ate@eight Supper Club dinner. I’m basting the details — stay tuned…

What did we eat at past 8.ate@eight dinners?
Who Cut the Cheese Didn’t Stink
Silencing of the Spring Lambs was Lambtastic

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recipe goodness :: avocado & tropical fruit salsa

Avocado & Tropical Fruit Salsa

Memorial Day is right around the corner , which means I break out the American flag and fire up the BBQ. Anyone who knows me knows my biggest weakness is tortilla chips with fresh salsa — not the jarred kind that tastes like bland tomato puree or the ‘fresh’ salsa that comes prepackaged at the grocery store, but the pull-your-knife-out and start chopping fresh salsa. I usually do some version of a grape tomato-corn-jalapeno-lime blend, but my cousin recently introduced me to a truly unique recipe with a blend of fruit, citrus and avocado that was both delicious and beautiful — it’s worth the effort of chop, chop, chopping and if you don’t finish it off yourself before it gets to the table, you will definitely impress your guests with something new and unexpected.

Avocado & Tropical Fruit Salsa

2 cups finely diced tropical fruit such as kiwi, pineapple, mango, and papaya
2 avocados, pitted, peeled, and cut into ¼-inch dice
¼ cup fresh cilantro, chopped
¼ cup finely chopped red onion
1 fresh serrano or jalapeño chile, seeded and finely chopped
2 TBS fresh lime juice, plus zest
2 TBS fresh squeezed orange juice

Let the chopped onion soak in the orange juice for 10-15 minutes while you chop the rest of the ingredients {TIP: this will help take the bite out of the raw onion}. Gently toss together all ingredients in a medium bowl with salt and pepper to taste. Goes great with lime tortilla chips or with grilled fish, chicken, as a topping for a burger, whatever! The flavors are so fresh it’s hard not to love this salsa with anything.

Speaking of burgers, why not try bison?

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