Sweet n Spicy BBQ Chips

Oh, hello little morsels of crunch.

I normally don't like you but that was until I made you from scratch!  Now I might have a problem.

My newest friend and compadre in the kitchen is my Pampered Chef mandoline, a gift from my mother-in-law-to-be at my wedding shower.
I received many wonderful things but I sorta, kinda, was a little more thrilled with this gift.  Is that wrong?
I'd wanted one for ever but refused to pay for it (much like my pining for a Le Crueset) so when I wanted au gratin potatoes, thinly sliced anything, julienned carrots I did it by hand.  My knife skills are less than par so you can only imagine one THIN piece of potato and then another that is 2 inches thick (ok, maybe not THAT bad, but not chef worthy that's for sure) and me pulling my hair out and tossing everything into a pan and calling it a dinner.
That is until NOW.
Since the boys are by no means fan of au gratin potatoes, which I had FIRST wanted to make with my new toy I decided to make them a treat.
LOVE.
How did I ever exist without this before?
I'm livin now folks!

So not only did I make chips, I came up with what I deem to be the best combo of sweet and spicy bbq flavors to adorn these crispy roots.
I hope I'm able to recreate this (even though I made a bunch) because I winged it a little.  Some of this some of that but I know I only used one spoon and my fingers.
Eat your heart out Lays!

Here's how you can make the bbq flavor:

2 tsp. GOOD smokey hot paprika
1 tsp. ground mustard
1 tsp. onion salt
1 tsp. garlic powder
1/2 tsp. chili powder
2 tsp. fine sea salt
fresh cracked pepper to taste
1 - 1 1/2 tbsp. brown sugar

Mix all ingredients together, making sure the brown sugar has its lumps removed.

To make the chips - thinly slice washed potatoes either with a mandoline, food processor or by hand.
Toss into a bowl of water and into the fridge for at least 30 minutes.
Remove and drain and place on a towel - dry with another towel (or paper towel if you prefer)

Heat oil either in a deep fryer or large pot to 375F.
Working in small batches place the potatoes in the oil and flip with a slotted spoon about a minute and a half in.  They will only take about 3-4 minutes depending on the thickness.
They do tell you when their done by the way the bubbles slow down.  If you push them under the oil and they don't really sizzle, they're done!

Hope you enjoy - we did!

I'm Listening to:  What Doesn't Kill You - Kelly Clarkson

Corn on the Cob - BBQ Style

You know what I don't like about corn?
The dental floss look once you're done eating it.

It never fails - I could husk and pull those tricky buggers till my hair turns grey and there will always be those stringy little leftovers in my teeth.
Great look.  Really.

I have to tell you though, when bbqing them I didn't have that problem.  They just seemed to pull away like a kid breaking away from his mothers grip to run to the candy aisle at the grocery store.
GONE.

This is a great way to stay out of the kitchen on hot summer days, and even easier clean up.

All you need to do is to place your ears of corn (unhusked, unshucked un anything) in your sink, completely submerge them in cold water for at least 30 minutes.
Heat your BBQ to a medium high heat and place them on the grill.
That's it.
Oh, wait, you need to turn them every few minutes.
Grill for about 20 minutes.

Once you take them off, let stand about 2 or 3 minutes to let the steam inside subside or else you are going to burn your fingers!

Peel back and enjoy with some homemade herb butter MMMMMM - those pesky strings won't even be a problem!

I'm Listening To: Here for a Good Time (Not a Long Time) - Trooper

Let's Get that Chicken Drunk!

I've cooked with wine.
I've beer canned  a chicken.
I make a mean Kahlua cake, yet I have never cooked with vodka.
Until tonight.

When I think of cooking with it, I think penne with a vodka cream sauce (although I can honestly say I have never had it)

Recently I was given a cookbook simply called "The Vodka Cookbook" and a bottle to boot.
I thumbed through the pages but what I was having tonight didn't make it into those chapters.
I guess you could say it was a creative decision to not use the book.
Actually it was lack of ingredients and it being a holiday (so the stores weren't even available to dash out to).

So I improvised.
Chipotles
Oranges
Vodka
Garlic
Honey

Good mix actually.
Sweet with a kick.

My only regret was not marinating in the mixture first and having more to brush onto later.
We BBQ'd it and glazed it in the last few minutes of cooking.
Next time for sure!

I'm Listening to: Karma Police - Radiohead

Rib Cook Off

Great weekend!
If you read my previous post you know that we were involved in a friendly rib cook off up at a friend's cottage this weekend.  It was hot and sunny and full of wonderful people.

Unofficially, we won from the chatter throughout the night. 
There are no "official" winners, we only go by who gets the most people going back for seconds and thirds.  We go by "everyone is a winner" attitude!!

But boys and their testosterone....
They turn into whiny little boys really.

I heard a few "that's not fairs" and "man, he won last year" and "we really should have ballots and trophys"
But it was all in good fun!

This year we had less people at the party, less people cooking ribs but the deck was still covered with bbqs and lots of full bellies.

To the newbie it is rather a funny site to see.
6 barbecues lining the deck and a few crock pots.  20 men brushing, grilling, shooting the breeze while throwing little jabs in about how their ribs are the best, not to mention the pre sampling.

I went along and snapped photos of each of the contest entries but strangely enough when I asked "so, what is your secret" I received little information.  Tight lipped men!

No one wanted to give up their recipes!?
Maybe because I suggested I was going to blog it - they didn't want someone stealing their ideas for next year.

I am not allowed to post Mr. BM's secret recipe either but I will tell you that he doesn't smoke them, which a few people did do.
I just couldn't tell what type of wood chips used.  They were whisked away quickly as I approached HAHA.

It's ok boys, I don't need your recipes, we have the winning one anyway ;)

Thanks to the host and hostess for opening up their home and property for the great time and amazing food as always.
Thanks to the men and women who partook in preparing wonderful pieces of deliciousness for all of us to try.
Thanks to my running shoes who now need to be laced up to get rid of the weight I just gained because of one night!!

Here are a few pictures from the weekend.

Spicy BBQ Chicken Sandwich with Homemade Broccoli Slaw

When its humid I have no desire to cook inside the house, there is really no good reason to heat up the confines of my tiny kitchen when its not necessary.
Besides that, its BBQ season!

Recently I spotted a habenaro lime bbq sauce at our local grocery store and thought, I wanna use that.
I picked it up last night on the way home planning on dousing the chicken breasts I had defrosting in it when I realized that I am really the only person in the house that likes extreme spice.
I doubted that it was crazy in the "spicy" capacity but wanted to have a cooling back up just in case.

The real star of this main was the coleslaw, or A/C for your mouth as I would like to call it and not the bbq sauce.

Now generally I don't touch the stuff with a ten foot pole fork. 
I'm pretty sure it was the neon green fast food joint coleslaw sludge that turned me off at a young age, reminds me of Slimer from Ghostbusters. *shiver*
I have to say that cabbage isn't regularly in our meal plans either so it gets a bum rap all around from me personally.

This slaw was made with broccoli slivers to replace the dreaded C word along with a bunch of other crispy veggies. 
It had crunch, texture, flavor and the dressing helped to work as a great cooling method for the not so spicy habenaro BBQ sauce.

I will totally make this again (in fact we have a family picnic next weekend and I just might make it to throw on some hot dogs!)

I'm Listening To: Hey There Delilah - Plain White T's

Piquillo Pepper Pork Chops

So here we were at the store and on top of the cheese displays there were little jars of this and that, a variety of different salts, pickled this, marinaded that.
Now normally I do not take a second look because when I shop I know what I am after, me and my list and pencil to cross items off, but something was pulling me, urging me to stop and browse around.

I came across some hearts of palm, I was intrigued.
I picked up the jar looked at them and put them back on the shelf thinking to myself "nahh I wouldn't even know what to do with this, another time" and then.....this jar of piquillo peppers stopped me in my tracks!
Like a kid in a candy store finding their favorite sugary treat and mom saying "sure, you can get it", I lit up. 

My initial internal reaction was "I am going to make something stupendous with this" while jumping up and down clapping.
My external reaction must have been different because at that very moment, Mr. BM looked at me and said "Do we need to leave this section?  Did you just crap yourself?"  Maybe my internal reactions showed slightly?

Now I am not too sure why he mistook my happiness to mean I might have expelled gas so I started laughing about it to myself which only made him think more gross things and the giddiness kept coming.

He doesn't share my elation with new foods - he just doesn't get it, so I decided to have a bit of fun and let him think I farted and deeked around the bread display giggling - hehehe I like to mess with heads.  You should have heard our car ride conversation!

So we get home and as soon as the groceries were away I started concocting.
I have never used the pepper before.  I knew that it was much like a roasted red pepper, well, its red, it was roasted and jarred...but I also knew they were actually a chili so maybe a tad bit of a kick?

I pulled out the blender, some shallots, garlic, olive oil and sage - I am going to create a marinade for our stuffed pork chops.
YESSSSS
I have to toot my own horn slightly friends, it was REALLY a good one, Mr. MB even took the excess and started dipping veggies in it.
Enjoy!

I'm Listening to: Vampire Weekend - Cape Cod Kwassa Kwassa

Marinated & Grilled Baby Bok Choy

Bok Choy, every time I say it I think of the Cadbury Bunny.
Bok, Bok, Bok, Bok, Bok CHOY, happy Easter?

A little unconventional twist to egg hunting this year would be to go around and hide veggies instead of chocolate.  I wonder how everyone else in the house would feel about that?  I might just do that.....

My brain works in mysterious ways when I am tired, forgive me.

I picked up some baby bok choy at the store on the weekend and while I was super excited about it, the others in the house were less than thrilled.

(there's that bunny again)

Normally I steam it briefly and then saute it with some butter and garlic but since it was the most BEAUTIFUL weekend and I had already concluded  it was going to be a bbq day, I wasn't about to turn on the stove so plan B.

The marinade was something that just sort of popped into my head for our chicken but it worked really well on the bok choy as well.

A little oil, lime juice, heat from some peppers, Dijon, the grilled version was born.

Enjoy!

I'm Listening to: Daft Punk

Dinner Yo-Yo. Steak or Not to Steak?

I came home today knowing what I wanted to make:
Steak with a goat cheese sauce, roasted green beans and potatoes.  Only, I come home to find we have no potatoes.
In the words of Jersey Shore's Snookie - WAHHHHHHHHHH.

We need to go produce shopping in a BAD way!
Like when you get to the last few inches of milk, 1 egg in the carton, only crusts of bread left type of shopping - only we need fresh veggies and fruit, oh, and some starchy sides (i.e. potatoes and rice)

What prey tell are we going to have with the steak? 
This totally ruined my dinner plans :(
Famous last words of Mr. BM "we don't need anything, I'm fine with just meat, it's protein, who needs all the other calories?"
BAH, that is not going to happen, not when I'm around.
So with despair in my head and the love of starch in my heart I started brainstorming.


Ya, it took some time...EGG noodles!  Brown butter sauce? Uhhhh maybe? Not tomato based....Geez, I will figure something out, lets get to making the rest of dinner and let the cards fall where they may.
So I began making this sauce for the steak and after tasting it for seasoning I realized "Self, why are you being silly, use THIS sauce for your noodles"
And dinner was born.

Souvlaki Skewers

In my house we call this "meat on a stick" because you can make it with chicken, pork, lamb, or beef - we like to generalize. 
Actually its more like:
Little Ugh: "Mom, what's for dinner"
Me: "Meat"
Little Ugh: "Like Chicken?"
Me: "Something like that - meat on a stick"
Little Ugh: "Oh, ok, so chicken?"
UGHHH not everything tastes like chicken - but if that will make him eat it, then, why yes darling...it is chicken.

Actually, this post goes along with the spanakopita post since it is all part and parcel of our impromptu dinner party. 
I happily offered to make the meat portion since it is easier for me to BBQ and serve than someone else bringing their BBQ along with them :)
I find that homemade souvlaki almost always tastes better than any pre packaged job from the local grocery store or restaurant (unless its a traditional Greek place where a 90 year old Ya Ya is slaving away) and it only takes a few moments to get those flavors cookin!

Pork Souvlaki

2 pork tenderloins
2 tbsp. dried oregano
1/4 c. olive oil
1/4 c. low sodium soya sauce (or if you have red wine use that)
4 cloves chopped garlic
1 shallot diced
juice of 2 lemons
12 bamboo skewers soaked in water for at least 30 minutes

I like to use partially frozen tenderloins when I first start.  It is easier to cut into perfect cubes and to take off that silvery membrane.
Take your tenderloin and cut it as if you were butterflying it only follow through so it is in half.  Slice each half lengthwise again.  From there you can make your cubes. 2 inch cubes work best.
Do this with each tenderloin and place into a large Ziploc bag.
In a small bowl whisk together all ingredients and pour into the bag.
I marinade overnight so that the meat has a chance to absorb all of the flavors but if you are pressed for time 1 hour on would work too.
When you are ready to BBQ, heat your grill on high and lightly oil so the meat wont stick. While you are waiting for it to heat up, skewer your meat - approximately 5-6 cubes per kabob.

Turn the BBQ down to medium heat and place your skewers on.  Turn after 5-7 minutes and continue to grill another 5 -7 minutes.
Some like to squeeze some lemon juice over top once complete - your call, in my house it is eaten as fast as it comes off the bbq.

MMMM RIBS in the Crock Pot?? OH YES

Normally the "UGH Man" is in charge of ribs in our house.  He would boil them, then BBQ them and they always tasted yum.  We were even unofficially winners at the family cook off last year (so he likes to think anyway)
Since our BBQ ran out of propane and wasn't filled up until Sunday we hadn't had the chance to make them before he was shipped back off to work so the responsibility fell on my broad shoulders - I can do it, I will make you proud!!
I decided that I didn't want to BBQ them, I didn't even want to do them in the oven because its too darn hot.  Do I really NEED to increase the internal temperature in our house just for some meat on a bone? NAAA
CROCK POT IT IS

Here is what you need and what to do...trust me...YUMMMMMYYYY
2 racks of pork ribs
All purpose rub (Wicked Gourmet) or just salt n pepper
1/2 c ketchup
2-3 tsp. Dijon mustard
2 cloves garlic
3 tbsp. brown sugar
2-3 tbsp. Worcestershire sauce
1 condiment package of Chinese hot sauce (only because I had it kicking around)
1 tsp. dried basil

Pre-heat oven to 350
Cut ribs in 2 (so you should have 4 smaller pieces people), season on both sides of the meat.
Place ribs on a baking sheet lined with tin foil in the oven for 45 minutes.  Make sure you turn them about 20 minutes in.
Meanwhile, mix all of the other ingredients in a bowl and set aside.
Take the ribs out, cut them into smaller portion size (i.e. about 3-4 ribs each) and place them horizontally in the crock pot.  Spoon sauce over top and brush to ensure optimal coating. (no one really likes a dry rib)
Set it and forget it! Oops that's another commercial isn't it?  Leave the pot on low for 4-6 hours.
I was home so I went to check on it half way through, turned them and re-distributed the sauce, but I had that luxury so don't worry if you don't...they will be just as good!
UGH Man even high fived me with saucy fingers :)

BBQ Chicken n' (My Rendition) of My Omi's Potato Salad

Depending on where you are from in Germany you may have eaten the warm vinegary potato salad or the creamy style.  I myself prefer the creamy style my Omi has made me for years (sorry Mom)
Although I don't see much of her, my Omi knows that when I am in town she needs to make an extra HUGE bowl of it because even if there are leftovers (which there usually isn't) I will take the rest "to go".
I have to give thanks to her tenfold because no matter HOW HARD I TRY it NEVER is the same as hers!

Tonight's dinner was almost a catastrophe when the BBQ ran out of propane about 5-7 minutes too soon.
I had to finish up in the oven because as much as I like a clean washroom I wasn't about to clean 3 tomorrow morning. 

The other half has been eyeing this split propane/charcoal one for about a year now and I could hear his thoughts when he walked in the door and I said "You're going to have to wait, the dam thing went out"
It probably went something like "If she would have only let me buy the one I wanted there wouldn't be a problem right now...." (I KNOW) or "How much longer" (NOT MUCH) or  even "I hope this is the good chicken, with skin on it" (IT IS) SHEEEESH
Come to think of it, all 3 of those likely went through his head however the only one that left his mouth was "It's not THAT pink" GROSS

Back to the recipe at hand here now that you have heard about my wonderful Omi and my BBQ woes.

BBQ CHICKEN - I don't know where this idea came from but it works and I don't actually measure, its more of a seasoning with a bit of this and a touch of that

6 skin on thighs or drumsticks or even backs
approximately 1/4 c of paprika (could be less I just shake it on to the chicken to coat it on all sides)
approximately 1/8 c granulated garlic
2 tsp fresh ground pepper
1/8-1/4ish c soy sauce
Sprinkle spices coating all sides of the chicken in a Ziploc bag or roasting dish.  Pour on soy sauce and work it into the chicken.
Refrigerate for a minimum of 45 minutes
Heat grill, BBQ slow and low for about 20-30 minutes depending on the cut of your meat

I WISH IT WAS MY OMI'S POTATO SALAD

4-6 white or red fleshed potatoes cut into bite sized chunks
1/2 c light mayo (Hellman's)
1 tbsp Dijon mustard
1 medium onion diced
4 dill pickles diced (or more, I like pickles)
Salt n pepper to taste
2 hard boiled eggs
pickle juice

Boil potatoes until fork tender, drain and cool.  Add diced onion and pickles to the bowl.
Mix together mayo and mustard and combine with potatoes/onions/pickles.  At this point I like to add in a few tbsp of the pickle juice as well as pepper.  Finally adding the 2 chopped eggs and gently folding in.
ITS HEAVEN IN YOUR MOUTH  - Thank you again Omi :)

Pork Sliders with Cherry Chutney

YESSS Cherries are ready!!

Yesterday I decided to pick some cherries from the inlaws' tree. It is possible that some may have ended in a short trip down my watering windpipe, but that cant be proven so don't judge me!

I did however feel that the birds got the better deal in all of this.
The most amazing ones, you know the ones - ruby red, shiny and gigantic, were out of arms reach!
I did contemplate shaking the tree however the thought of shaking not only cherries out and onto my head where I couldn't see what was crawling around in my hair, down my clothes and into orfuses (c'mon, you've heard those stories, some insect laying eggs in ears) didn't appeal much.
I also thought about climbing the tree or getting out the ladder from the garage but those too seemed to lack positive outcomes.
I did however manage to gather about 3-4 cups SCORE!!

Ok, so now I have all these cherries...what to do...what to make... I guess the first thing that comes to mind is pie, cobblers or jam but I wanted something edgy (don't worry, I still will be making tarts and jam)

CHUTNEY!!

Me calling the other half: "So I was thinking of making cherry chutney and I think it will go well with pork and I know I promised you sliders so.... that's what we are having"

My loving other: "Uhhh, ok, what's chutney?!? I guess it sounds good?"

Well, since I am not technical I start off with "uhhhh, its like....ummm.....don't worry, you'll like it." (or at least you're going to eat it)

Its actually a condiment made from fruits or vegetables, cooked in vinegar, sugar and spices. I've never made one and come to think of it I don't think I have ever eaten any, that I remember anyway....but here goes nothin!

Chutney Ingredients: Makes approx. 1/2 - 3/4 of a cup

 

1 tsp. minced onion

1 tsp. minced fresh ginger

1/8 tsp. salt

2 1/2 tbsp. brown sugar

2 tbsp. vinegar

1/4 tsp. chili flakes (more if you like it hotter)

1 c. pitted cherries (man, that's a whole other blog!)

1/4 tsp. ground sage

In a small saucepan combine everything except cherries and sage. Bring this mixture to a boil. Once boiling, throw those tasty red goodies in along with the sage, lid it, and lower the temperature to allow a slow simmer for about 5 minutes. (to soften cherries)

Remove the lid and increase the temperature to bring back to a boil for another 5 minutes. This should allow the mixture to thicken, almost jelly like (but I make no promises, it worked for me)

VOILA! COMPLETE - now place it in the fridge (I put the whole darn pot in because I am lazy and didn't want to make more dish mess to clean up) to chill before serving.

Now everyone has a different way to prepare burgers so please feel free to use your own method if you feel yours are the best of the best but if not, then use my best of the best recipe!

Pork Sliders:

1 lbs ground pork (or whatever size the packages in the store come in because honestly I don't really look)

1/4 c. panko bread crumbs

1 egg

1/4 tsp. ground sage (just to keep the flavors consistent here)

1/4 tsp. fresh cracked pepper (oh and I use fresh cracked in ALL my cooking)

pinch of seasoning salt

Mix together and form in small palm size patties. Grill on a hot grill 4 minutes per side.

Once complete, top slider with herbed goat cheese and spoon over the chilled chutney

I have to say that even the "ugh guy" said that it was AWESOME and wayyyy better than just ketchup and mayo

ENJOY~