Banh Mi Burger

Looking for a way to spice up your normal burger and fries?  Try this Vietnamese twist.  It's delicious!  

2 oz Sweet Chili Sauce

2 mini cucumbers

1/4 cup shaved carrots

4 garlic cloves

2 Tbsp olive oil

2 Russet potatoes

1/2 oz cilantro

2 large burger buns

2 1/2 Tbsp mayonnaise

2 Tsp rice vinegar

10 oz ground beef

Salt and fresh ground pepper

Preheat your oven to 450 degrees.  

Line a baking sheet with aluminum foil and spray with cooking spray.

Cut potatoes into 1/4" fries and pat dry

Place them in a bowl with the olive oil and salt and pepper to taste.  Mix well and let sit for 10 minutes.  

Spread in a single layer and bake in hot oven until lightly browned, 25 - 30 minutes.  Toss fries half-way through.  

Trim cucumber ends and thinly slice into rounds

Coarsely chop cilantro

Mince garlic

Shave one carrot

Put mayo in a small mixing bowl, add cilantro and set aside

Season ground beef with 1/4 tsp salt and form into two evenly sized patties

Place vinegar in a small bowl and stir in cucumber slices and carrots.  Add a pinch of salt and set aside to marinate for at least 10 minutes

Place a large non-stick pan over medium-high heat

Add patties to hot, dry pan

Cook until lightly charred, about 4 - 6 minutes per side

While burgers cook, place rolls in the oven and toast until lightly browned

In a small bowl, combine chili sauce and garlic.  Microwave until fragrant and bubbling, about 30 - 60 seconds.  Stir every 15 seconds.

Place burger on bottom bun

Top with mayo and cilantro, and marinated cucumbers and carrots

Top with top bun

Serve with fries drizzled with chili-garlic sauce

Enjoy!

Cast Iron Cowboy Steak

I do love a good steak . . . and this is one of the best!

Kosher salt and freshly ground black pepper

1 (1 1/2 - 2 lb) bone-in rib-eye or porterhouse steak (about 2" thick)

1 tsp vegetable oil

4 Tbsp butter

 8 - 10 fresh herb sprigs, (thyme, oregano, or rosemary)

3 garlic cloves, peeled and minced

Preheat grill to high heat (400 - 450 degrees)

Heat a 12" cast iron skillet on grill, covered with grill lid for 15 minutes.  Sprinkle salt and pepper generously over steak.

Add oil to skillet.  Using tongs, place steak in skillet and cook on grill for 10 minutes (lid up).  Steak should be brown and crusty.  Turn steak on fatty edge in skillet, holding upright with tongs for 2 minutes. Place steak, uncooked side down in skillet.  Cook on grill, covered with grill lid, 8 - 10 minutes or to desired doneness.  

Add butter, herbs, and garlic to side of skillet and cook 2 - 3 minutes or until butter foams.  Tilt skillet slightly and spoon butter mixture over steak 20 times.  Be careful not to splatter.  

Transfer steak, herbs and garlic to a platter.  Let stand for 5 - 10 minutes.  Slice against the grain.  

Parmesan Zucchini Crisps

I'm an avid gardener, and during the summer months I find myself with more zucchini than I can use.  I'm always looking for new and creative ways to work zucchini into my dinner menu.  This recipe is one of my new favorites!

2 medium zucchini (1 lb total)

1 Tbsp olive oil

1/4 cup freshly grated Parmesan

1/4 cup dry breadcrumbs (I like Italian seasoned)

1/4 tsp salt

Freshly ground black pepper

Preheat your oven to 450 degrees.

Coat an aluminum foil baking sheet with cooking spray.

Slice the zucchini into 1/4" thick rounds.  

In a medium bowl, toss the zucchini with the oil.

In a small bowl, combine the Parmesan, breadcrumbs, salt and pepper.  

Dip each round into the Parm mixture, coating it evenly on both sides, pressing the coating on to stick.  

Place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, about 25 - 30 minutes.

Serve immediately.

Caribbean Grilled Shrimp Tacos

 

I don't often have fresh shrimp in my fridge, but I do normally have shrimp in my freezer.  Thawed or fresh shrimp need to be used within two days.  This recipe will not disappoint if you find yourself in a position where you need to use or lose fresh shrimp.  The spice combination in this recipe is like no other.  It is super good!

1 lb large raw deveined shrimp with tail off

4 cloves garlic minced

1/4 cup brown sugar

1 tsp salt

1 tsp paprika

1/2 tsp ground cloves

1/4 tsp cayenne

2 Tbsp olive oil

Rinse your shrimp and allow them to thaw if frozen.  Peel them, if required.  Add them to a large bowl.

Add minced garlic, brown sugar, salt, paprika, cloves, cayenne and olive oil to the bowl with the shrimp.  Stir until evenly coated and let sit for at least 30 minutes.

Pineapple Salsa

1/2 pineapple sliced into four wedges -- you may use canned or jarred

1 large tomato

1/2 red onion, sliced very thin

Juice of one lime

1 bunch of fresh cilantro (divided)

Salt to taste

Preheat your grill or grill pan to medium-high heat.  Add 1 Tbsp olive oil.  Place pineapple spears directly onto the grill grates.  Cook for 3 - 5 minutes on each side.  Once the pineapple has grill marks remove it from the grill and set aside to cool.  

To prepare your pineapple salsa, dice your tomato and pineapple.  Add fresh squeezed lime juice.  Toss in a Tablespoon of minced cilantro and season with salt to taste. 

Cook your Shrimp

Preheat the same grill lor grill pan to medium-high heat.  Add 1 Tbsp olive oil.  Place your shrimp on the grill and cook for 3 minutes per side or until opaque.  Remove from pan and set aside to build your taco.

Other Ingredients

6 Flour or Corn tortillas

2 cups shredded cabbage

Warm your tortillas in the microwave by placing them on a dinner plate and topping them with a damp paper towel.  Microwave them for one minute.

Build your taco:  

Once your ingredients are prepared, build your taco.  Top a warm tortilla with 1/3 cup shredded cabbage, cooked shrimp and pineapple salsa.  Garnish with cilantro and serve immediately.  

Bourbon Peach Glazed Ribs

I finally found a good use for those little bottles of whiskey/bourbon you can buy at the grocery store. They are perfect for use in this recipe, and you don't have to keep a full bottle of bourbon on hand.  Genius!

If you're a rib lover like me, you'll love this simple recipe that's easy to make all year round.  No need to wait for peach season.  They are super delicious!  They can be prepared on the grill or in the oven.

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

Kosher salt and freshly ground black pepper

1 Tbsp chili powder

2 Tbsp brown sugar

2 lbs baby back ribs

3 Tbsp apple cider vinegar

3 Tbsp or a 50 ml bottle of bourbon 

1/2 cup peach preserves

Combine the smoked paprika, onion powder, garlic powder, 2 1/2 tsp salt, 1/2 tsp pepper, chili powder and brown sugar in a small bowl.  Stir to combine.

Place your ribs on a large piece of aluminum foil.  It should be large enough to completely seal around your ribs.  Place them on a baking sheet.  Generously sprinkle the dry rub on both sides of the ribs.  Leave uncovered and place in the refrigerator, meat side up, for at least 1 hour.

Preheat your oven to 300 degrees,  

In another small bowl, whisk the vinegar, bourbon, preserves, 2 Tbsp water and a large pinch of salt and pepper together.  Pour the mixture over the ribs and tightly seal the foil, Crimp the edges to make a packet.  

Bake in the oven on the baking sheet for about 90 minutes.  The meat should be tender and pulling away from the bones.

Remove from the oven and carefully open the foil packets.  Pour the liquid into a small saucepan.  Bring to a strong simmer over medium-high heat and cook until it is reduced by about half.  It should be a thin, syrupy glaze.  Stir frequently for 6 - 8 minutes.  It will thicken further as it cools.  

Line another baking sheet with foil and transfer the ribs to it.  

Preheat the broiler in your oven.  

Generously coat the ribs with about half of the glaze using a pastry brush.  Broil until browned and charred in spots, 2 - 4 minutes.  Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 - 4 minutes more.  Brush the finished ribs with any remaining glaze.  Slice and serve.  

Side Note:  These are delicious served with grilled fresh peaches!

 

Grilled Brisket with Apple Slaw

1 1/2 lbs flat cut beef brisket trimmed

2 Tbsp garlic pepper seasoning

1 Tbsp kosher salt

1/4 cup beef broth

Coat all sides of your brisket with a mixture of garlic pepper seasoning and kosher salt.  Cover and wrap in plastic wrap and refrigerate for 12 - 24 hours.  

Slaw Ingredients

2 Tbsp olive oil

2 Tbsp apple cider vinegar

2 tsp honey

1/4 tsp crushed red pepper flakes

2 small apples, thinly sliced

2 Tbsp sliced green onions

2 Tbsp chopped fresh cilantro

1 Tbsp crushed Corn Nuts or Fritos

Prepare your grill for medium-high heat.  Cut two sheets of aluminum foil at least twice the length of your brisket.  Place brisket in the center of the foil, fat side up.  Wrap the foil tightly around the brisket leaving an opening to add the beef broth.  Crimp the foil to seal tightly.

Place on the grill, cover and cook for 10 minutes.  

Reduce heat to low and cook 30 minutes more.  

As your brisket cooks, make your slaw, 

In a large bowl, whisk together the olive oil, vinegar, honey and red pepper flakes.  Add the sliced apples, green onions and cilantro.  Toss to combine.  Season with salt and pepper, if desired.  Cover and refrigerate until ready to serve.

Remove brisket from the grill and increase heat to high.  Remove brisket from the foil and return it to the grill fat-side down.  Cook 5 minutes,  

Transfer brisket to a cutting board and let it rest 10 minutes. 

Slice and serve with the apple slaw.  Top slaw with crushed Corn Nuts or Fritos.