Grilling

Caprese Burgers

July 12, 2017

Summer means burgers and burgers means you’re the luckiest person alive because you’re about to eat something amazing and delicious. Especially if said burgers are flavored with pesto and topped with fresh mozzarella, roasted tomatoes and fresh basil. You catching what I’m throwing at ya? Classic burger meets everyone’s favorite Italian salad. I’m using the word salad loosely here because there’s no lettuce involved and I’m not complaining about it. Anyhow, where was I? If this burger doesn’t hit you over the head, screaming at you, “THIS IS SUMMER!” Then I don’t know what will. I don’t think I know the answer to that. I don’t think I know you at all. Lucky for us all though, these Caprese Burgers are here to rescue us from the summer heat and cooking conundrum that plagues us all on a week to week basis, “What’s something easy and delicious that I can make for dinner tonight?” I mean, you still have to fire up a grill or heat up a griddle and cook these, but I mean at least you’ll have a burger at the end of it, and isn’t that what we’re all after in the end? A tasty burger that’s out of the box. These are for you.

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Grilled Shrimp and Watermelon Greek Salad

July 28, 2015

It’s starting to get really hot over here in Los Angeles. Well in all honesty it’s been hot for a while now, but I’m just barely starting to notice it. The last thing anyone should be doing during this time of year is cooking in a hot kitchen for hours and hours. That sounds like torture. So to make things a little bit easier for us, I’m throwing this refreshing summer salad right at your face. Minus the standing over a hot grill/grill pan part, this is actually a quick and easy recipe that you can have ready in no time at all. The kind of recipe we need during the week. Sure, I have you grilling a few things along the way, so okay maybe we’re not avoiding the heat like I mentioned earlier BUT in my defense, the grilling part is super quick and the flavor you get from it is incredible, so it’s totally worth it. We can suffer for a few minutes all for the sake of food, right? Right.

Have you ever had watermelon, mint and feta together? The combination is out of this world delicious. The kind of thing that upon first hearing about, you’re skeptical, because it sounds super suspicious so you eat it with caution, but three bites in and you’re hooked. It’ll be the best thing you’ll taste all summer trust me. When you throw grilled shrimp into the mix, all bets are off. Go home because this salad has just won at life. It was inspired by a salad I just recently tried at a restaurant. I won’t mention the name of it because it’s the type of establishment you’re embarrassed to admit you’ve eaten at. We don’t need to dwell on that piece of information though, let’s move on. Anyhow, the salad had mixed baby greens, watermelon, feta and a mint honey vinaigrette and it was everything I never knew I wanted. The watermelon was really refreshing because it was super cold and added a great texture to the salad, along with the salty bits of feta throughout. I know I’m going on and on about this salad (we get it Jonathan), but I was pleasantly surprised. So I decided to go home and give it a go and try to make it myself like the restaurant’s version, but completely different and nothing like the original.

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Grilled Vegetable Lasagna

November 3, 2011

There is something about the cold crisp autumn weather that just requires long cooking sessions in a warm cozy kitchen. It beckons you to pull out those comfort food recipes and make something delicious and heartwarming in order to fill the entire house with warmth. Those slow baked, home cooked meals are the ones that take you back home. Back to the happy moments when you were younger and your mother, grandmother, father, grandfather, sister or brother cooked for hours and hours. Prepared delicious meals that always tasted knocked you off your feet.

Early one Sunday morning, you take a walk to your local grocery store, maybe even a farmer’s market. The organic atmosphere of the friendly environment instantly makes you feel better. Sure you haven’t been eating the healthiest lately, but its all about to change tonight for dinner. You are determined to make something that is filled with vegetables. Something that wont fill you to the top with guilt. Everyone is strolling around checking out the stalls. Looking at the fresh produce, feeling for the “best” picks, perhaps even trying a few ripe juicy fruits. Amongst all of the environmentally friendly people, the recycle-loving, free-spirited people; there with the non-chemical, natural produce all around, you get the sudden urge to make a comfort dish that is not only healthy but satisfying. With a goal in mind you travel through the different vendors and pick the produce that is best for you and the lasagna you plan to make.

Zucchini, yellow squash, eggplant, mushrooms, and fresh herbs. The ideas come cascading like a waterfall. A noodle free lasagna that would please any hungry appetite out there. Gluten-free but only by default, its the perfect dish to make in order to get on the healthy track. You arrive home, turn on the oven, and allow the grilling vegetables to fill your house with the aroma of summer; although you know that your right smack down in the middle of autumn. As the marinara sauce simmers, and you start to assemble the lasagna, you start to get excited and happy. While the lasagna bakes, you can’t decide which is more terrible, the 40 minutes you have to wait, and then the 20 minutes of cooling or the fact that you have to share with others. Satisfied you pull out the lasagna from the oven and allow it to rest before cutting. The solution to the problem; you serve yourself a big piece, and everyone else a smaller but modest piece. Enjoying every last bite, you vow that this will be added to your cooking repertoire. Content and more than happy, you sleep well at night because you know you’ve just had a healthy and satisfying meal; no guilt required.

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Good Ol’ Beef and Pork Burgers

September 13, 2011

You can’t decide what is for dinner tonight. The thought of having to figure out what to make for supper, yet again, makes your insides cringe. It forces you not to want to go home. Face those restless children, who are hungry, eagerly awaiting for food. Because they’re always hungry. After all they’re growing seedlings. You’re tired of all the fast food joints. The greasy, unhealthy food beckons. It calls after you. “Come inside.” Why you might ask? Probably because it’s simple and quick. You don’t have to worry about anything. A quick fix solution. You might even justify it by telling yourself that you are saving time and money, in the long run. “Once in a while isn’t bad. I’ll just cook tomorrow, and the kids really wants burgers tonight.” It definitely doesn’t help if all you get from the kiddies is “Oh please, can we please have burgers tonight?” Their taunts and yearnings are making you cave. Driving you crazy. “I’ll stop by the drive-thru on the way home and pick something up.” That’s settled. That’s what I’ll do. “Burgers sound good!”

Well, this is your conscious speaking. Fight the urge! Don’t go down that unhealthy path. You don’t want to keep feeding your children that garbage. You want to give them nutritionally sound meals. Or at the very least something homemade. It doesn’t have to be a five star gourmet meal. What’s more, you don’t have to be a gourmet five star Chef to feed your family right.

Try making you’re own “fast food.” By cooking it yourself, you can easily control the quality and freshness of the ingredients and the salt intake. So the troops back at home want burgers. Well then burgers they shall get! Better burgers! More flavorful burgers, without all the fat and salt found at those chain restaurants. So you think you don’t have time to make homemade burgers? Think again. These burgers are fast and delicious. You’ll feel a whole lot better feeding this to your loved ones, and they wont be dragged down by all the preservatives and additives. A much healthier alternative than those greasy options.

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Corn 3 Ways

September 10, 2011

The summer is good for one thing, and one thing only. Corn. During the peak summer season, when the sun is hot and blazing, making me wish I lived somewhere cold and gloomy, this yellow wonderful sweet vegetable is in abundance. And that’s when I’m most happy.

Of course, when it is in farmer’s markets and groceries by the bucket loads, I start using it in everything. But when it comes to my family’s preference for how it’s best made, there is always a debate. The first thing we discuss when I bring the corn home is how I am going to prepare it. My mother prefers it one way, while my sister swears by another. I love either way so much and welcome any corn recipe with open arms, that I try to not to argue. I switch it up, trying to keep it new and fresh.

So I thought I’d share with you all, three easy recipes that I make for my fam all the time.

All three recipes begin the same way…In the sink.

Husk and clean the corn and place it in a colander or bowl.

I like the sink, why dirty another dish? I don’t like washing anymore than I have to.

Rinse with cold water and wash.

Not with soap. Just with water.

Corn #1: The Regular Boiling Method

Place the corn in a pot.

Fill it with water.

Place on the stove over medium heat and boil away for 20 minutes.

Continue cooking, until golden yellow and cooked through.

Looks like the same image, but it isn’t. It’s a mind trick.

Okay that’s it you’re done. The first corn, which is the easiest, is simple and tasty. You can also steam it, but this is a “no fuss, no muss” method. Serve it with a pad of butter and some S&P and you’re good to go.

I thought I’d share the simplest first, that way you don’t feel so overwhelmed.

See, even if you’ve never boiled water before, you can now make corn. Add it to your repertoire. Make it all the time. Take it to pot lucks. Give it as halloween treats to trick or treaters.

Onto the next one.

Corn #2: The Yummy Grilled Method

Okay this one is just as simple. After you rinse out the corn, dry it. Drizzle with canola oil, and season with S&P.

Place the corn onto a fired up grill. I find charcoal grills so flavorful, so that’s what I use.

While on the grill, continuously rotate the corn. Allow to cook and char on all sides.

Once cooked through you can decided how much longer to leave them on the grill. The char marks add all the flavor to the corn, some like it darker than others. So it’s completely up to you.

And another one bites the dust. Finished with the second one. Its easy breezy. This grilled corn is the perfect compliment to any of your grilled dishes, like steaks, chicken, fish, everything.

This one happens to be my mother’s favorite, and she requests that her corn only be cooked this way all the time. She’s a good ol’ country girl deep down inside, always wanting everything grilled.

And now let’s move onto the last one. A little more decadent, so I saved the best for last.

Corn #3: The Sinful Rich Method

After washing the corn, dry it. Grab some items you’ll need:

Aluminum Foil

Softened Butter

Seasoning Blend (Such as Seasoning Salt, Slap Yo Mama, Old bay, or Emril’s)

Place a corn on a sheet of aluminum foil.

Schmear it with butter.

Season with the seasoning blend. I like a chef’s blend which is just salt and pepper, paprika, onion, and garlic powder.

Wrap up the corn, nice and tight.

We’re keeping it away from the flames, and allowing it to stay moist. Sealing in all the buttery goodness.

Repeat until you reach desired amount of corn.

Make more, you’ll want to eat it all.

Place on a heated grill, rotating continuously to ensure even cooking.

After about 20-25 minutes, remove from the grill.

Unwrap you’re tasty treasure.

At this point I like cutting the corn in half. It makes me feel better when I devour all of them, especially after you see what I am about to do to it. Recipe RE-MIX!

Take some Mayonnaise. Yes mayonnaise.

Slather it on.

I told you…sinful.

Roll the slathered corn into grated or crumbled cotija cheese. *Cotija cheese is a mexican, dry salty cheese. Similar to parmesan.

If you can’t find cotija at your local grocery store, use parm. You’ll get the same tasty effect and flavor.

Sprinkle with paprika…more for color than anything else.

It’s that simple. Heavenly Corn, come to papa.

There you go, you have now mastered corn 3 ways. All super simple and really tasty. And all Jon approved.

This third method is my sister’s absolute favorite. When I make this for her I have to hide all the rest because she’ll eat it faster than it’ll take me to sit down and start my own. I’ll look down on my plate and it’s gone. She is already working on mine.

Next time the corn is in season or you just happen to have an abundance of sweet fresh corn on hand, feel free to make it any of these ways or all three.

Enjoy.

Here are the recipes:

Corn 3 Ways:

Method #1: Simple Boiling

Ingredients:

4 Ears of Corn
4 Tbs Butter
Salt and Pepper

Preparation:

Husk, and rinse the corn.

Place in a pot and fill with water.

Boil the corn for about 20-25 minutes over medium heat until golden yellow and cooked through.

Once finished, serve with a dab of butter and season with salt and pepper.

Serve right away as a side with any summer main dish. Especially good, with hamburgers.

Method #2: Fast Grilling

Ingredients:

4 Ears of Corn
4 tsp Canola Oil
Salt and Pepper

Preparation:

Husk and rinse the corn. Pat dry.

Drizzle the oil and rub it all over the corn.

Season with salt and pepper.

Place on a heated grill. Cook directly over flame, turning continuously to ensure even cooking.

Allow the corn to get charred and cook for about 20-25 minutes.

Once cooked through, remove from the grill and allow the corn to cool slightly.

Serve right away with any grilled main dish. Perfect with grilled chicken. Enjoy.

Method #3: Sinful and Delicious

Ingredients:

4 Ears of Corn
4 Tbs. Softened Butter
2 tsp Seasoning Blend
4 Tbs. Mayonnaise
1/2 Grated Cotija or Parmesan Cheese
2 tsp. Paprika

Preparation:

Husk and rinse the corn. Pat dry.

Place each ear of corn over a sheet of aluminum paper. Rub 1 tablespoon of softened butter over each corn. Season with the seasoning blend.Wrap each of the corn tightly with the aluminum foil.

Place on a heated grill. Cooking and rotating constantly for about 20-25 minutes. After cooked through, remove from grill and unwrap.

Slather each corn with a tablespoon of mayonnaise. Place the grated cheese on a plate. Roll the mayo’d corn in the cheese until completely coated. Sprinkle with paprika. Eat right away and enjoy. Perfect with sandwiches or wraps.