These are ridiculously good.
The perfect, easy side dish for #LaborDay. Super fresh, light and delicious. Try serving with grilled tuna, steak, or, scallops... salmon... chicken breast... whatever you like.
This is no quiche – not that there's anything wrong with that. It's just a wonderful collection of simple ingredients that you'll love. It's a quick and easy one, to whip up for Labor Day – grab a slice, a cold glass of something, then chill in the backyard for the fam, easy.
Perfect drink for chilling in the backyard, try my easy and delicious homemade lemonade. Of course wonderful by itself, but it really gets going when you add bourbon or vodka or whatever in it - you decide.
The perfect backyard entertaining appetizer. This could also be called a 'Mexcian Garlic bread'. Whatever you choose, just make it.
Simple yes but we like it at my house. You will too.
Sometimes less is more. And in the world of grilling a steak this is especially true. I like a steak to taste like a steak, crazy right? And sure they are a jillion marinades, sauces and rubs that one can apply – but give me a simply seasoned steak (so it tastes like steak) and I’m a very happy guy.
You’ll hear the best chefs say that great products don’t need a lot – and truer words were never spoken. I realize this will not necessarily sit well with the ‘sauced-meat’ people, but I have to say it. What follows below is how I love to cook a steak in grilling season: simple ingredients and an even simpler cooking style. Of course I’ll pair it with a super delicious salad, roasted vegetables or any number of side dish partners, but the steak will be a steak. So try this the next time you’re out at the grill – I think you’ll like it.
- 1-pound rib eye, sirloin or steak of your choice – about 1.5 inches thick
- Canola oil
- Kosher salt
- Freshly ground pepper
- Remove steak from fridge 45 minute before cooking
- 15 minutes before cooking, heat grill to high and close lid
- Lightly oil steak and season really well with salt & pepper on both sides
- If your grill has 2 zones, turn off one side
- If your grill has 3 zones, turn off the middle one
- Place steak at a 45 degree angle to the grates on the hot side
- Let cook one minute to get grill marks, then turn 45 degrees and cook another minute
- Flip over and repeat
- Move to the ‘not’ hot side or ‘middle’ (if 3 burners) and let cook until approximately 130 degrees in the middle using a good instant read thermometer – about 5 minutes
- Remove from grill to a plate, cover loosely with foil and let rest 10 minutes
When you serve, be sure to cut across the grain for a wonderfully tender steak.
Grilled Sriracha Wings
Makes about 30 wings
I don’t know anyone who doesn’t like wings – and when they’re this delicious and simple – they’re a home run.
- 3 pounds chicken wings
- Olive oil
- Kosher salt
- 1/4 cup butter
- 1/3 cup Sriracha
- 4 cloves garlic, minced
- 1 tablespoon lime juice
- 4 green onions, white & light green parts only minced for garnish
- Heat grill to medium high
- Put wings in a large bowl, drizzle lightly with oil and season with salt – toss well and place on grill
- Cook until golden brown and well marked on each side (turning as necessary to prevent burning) 15-20 minutes total
- As they cook, combine butter, Sriracha, garlic & lime juice in a bowl
- Remove wings from grill, toss about 6 at a time with the sauce, plate and garnish with
Grilled Steak & Lobster
Memorial Day is often dogs, burgers and potato salad – but does it have to be? How about you elevate it a bit and bust out some steak & lobster?
And trust me, no one will be disappointed….
- 4 – 6 ounce steaks
- 1 Tablespoon olive oil
- Kosher salt & fresh ground pepper
- 1/4 cup butter
- 2 Tablespoons fresh thyme, chopped
- 2 Tablespoons Dijon mustard
- Juice of 1 whole lemon
- 2 cloves garlic, chopped
- 4 lobster tails
- Remove steaks and tails from fridge 30 minutes before cooking
- Meanwhile, combine butter, thyme, mustard, lemon juice, garlic & salt in small pot over low heat until melted – keep warm.
- Using kitchen shears, cut right up the middle of the shell towards the tail, but not through the tail. Using the cut as your guide, use a knife to cut down through the meat but not through the bottom shell. Pull back the sides of the shell to expose the meat and brush well with the butter mixture – set aside.
- Heat grill to medium/high, rub steaks with olive oil, season with salt & pepper and cook about 5 minutes, flip and cook another 4 minutes or until done to your liking. Remove steaks from grill, cover with foil and let rest about 10 minutes.
- Place tails meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done – basting of course. Serve steak and lobster with extra butter sauce
I ran into a guy in the market the other day whose wife had absolutely no appreciation for his cooking. She did at one time, but over the years had become so accustomed to his always cooking great dishes that she now took it for granted. The husband loved to cook, but now was a little frustrated. What, he wanted to know should he do?
Could he have just explained how underappreciated he felt in the food department? Of course, but honestly my idea was way more dramatic & definitely more fun. So I suggested a 3-point plan that centered around him stopping cooking. But I suggested to stop slowly… a meal here, and a meal there. For example, “I just don’t feel like cooking tonight sweetheart, would you mind picking something up on the way home?” And then a few days later, do it again. But around the 3rd of 4th time of no cooking, I advised part two - not asking her to pick something up, but rather he should get something pre-made from a store, but make sure it was on the less-tasty side. “Oh well, they can’t all be winners” he would say.
And then part 3 would kick in – making some random and weird food. “I’m trying escargot with a Thai peanut & banana sauce tonight!”
Was it mean? I guess. Would it work? Who knows? But here’s the point: if you don’t cook, you don’t complain and you certainly must appreciate. It’s that simple.