Fresh from the grill hot dogs! Now with Sriracha pickles!

July 12, 2012

SriraChi Pup

After making my Sriracha pickles, determining I loved them, my next problem was what to do with them. Being a person who hasn’t typically eaten pickles, the only thing I’ve really ever done was peel it off of my Krystal burger and feed it to Milo on road trips. This pickle, however, seemed to need more presence than just slapping it on a hamburger. Then I had the aha! moment. Chicago dogs! They’re usually slathered in a plethora of pickles – relish and spears.

I’ll say this upfront – my leaping off point was the Chicago dog. This is in no way actually a Chicago dog. Nothing bugs me more than someone bastardizing my hometown favorites, which is basically what I’m going to do here. Apologies in advance.

The Chicago dog is said to be “dragged through the garden” it has so many vegetative toppings on it. There seems to be a few variations, but the idea is relish, pickle spears, tomato, sport peppers, mustard, onions, and celery salt top an all-beef hot dog. Since I had spicy pickles, with a sweet and tangy flavor, I decided I to forgo the sport peppers, figuring I had the pucker and spice covered. (more…)


The Summer Kickoff Roundup

May 27, 2012
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Shrimp & Scallion Spiedini

Three-day weekends and sunshine just scream for firing up the grill, getting together with friends, and enjoying all the world has given you. So in that spirit, I thought it would be fun to give you a little inspiration if your plans this weekend involve barbecuing, or grilling out as we call it down South (because barbecue is reserved for almighty smoked pig event!).

Double Cheeseburgers: If you’re looking for the standard fare, there’s nothing much better than the cheeseburger. Juicy beef, melty American cheese, fresh from the garden lettuce – mmm! Here’s my take on the double cheeseburger, with a great, mild seasoning for the meat.

Lamb sliders: If you’re looking for an amazing twist on the humble cheeseburger, look no further. This recipe starts with fresh ground lamb, adds some heat and Mediterranean spices, and gets topped with feta, haloumi, and cucumbers for a refreshing crunch!

Grilled Chicken Wings: I’m going to go ahead and say you should get at least 3 pounds of chicken wings per person, because these guys are amazing. There will be nothing left on the bones and your guests will be begging for more (or at least for the recipe).


Grilled Chicken Wings

September 7, 2011

Chicken Wings

This recipe is one of the gems I discovered this summer in Tennessee. We grilled out at my dad’s one evening (very different from barbecuing in the South), and on the menu was chicken wings. I have to say, I was a skeptic that these were as wonderful as my dad and his wife touted, but they definitely delivered on flavor. Plus, the recipe is pretty darn easy to pull together, and once you’ve made the marinade, you’ve got enough for more than a couple of batches of chicken wings. (more…)


Orange and Ancho Chili Surf & Turf Kebabs

May 9, 2011

Orange and Ancho chili Surf & Turf

After a hard day’s work of cleaning the backyard up and readying it for summer, I decided what better way to celebrate than with a good meal cooked over charcoal, enjoyed at my outdoor dining table with a nice glass of red wine (because we still have chilly nights here). I consulted with the hubby on what we should have (because he’d been working hard all day too), and he came up with, “Beef – something like stir fry, where beef’s not the main attraction. Or shrimp.” Hmmm, stir fry on a grill?

Instead, I decided on kebabs, since what he mainly wanted was a big dose of vegetables. Surf and turf would be good, over rice. While perusing the store I saw a huge display of oranges which spurred the idea for a ancho chili and orange marinade. (more…)


Lamb Sliders

April 27, 2011

Lamb Sliders

One of the best parts of making the Spicy Cig Kofte is using the leftovers. Usually I buy a leg of lamb, so after portioning out the 3/4 pound I need for the kofte, I easily have a couple of pounds left over. What to do with all that lamb? Make lamb sliders!

This recipe was born from my love of the kofte. I wondered how the spicy mixture would taste grilled. So I altered the spices a bit, made a couple of substitutions given that there are certain ingredients I didn’t have left over, and one of my favorite burgers was born (and my husband’s favorite burger, and my friend’s favorite burger… they’re really good!). (more…)