Grilling

Sweet Sriracha-Glazed Pork Skewers

September 23, 2015 by Lynsey Leave a Comment

I know it’s officially fall, today actually, but those temps are still warm and it’s optimum grilling weather. Along with the weather still being perfect for firing up the grill, we’re right in the heart of tailgate season. Which is another reason I am so very excited to share this truly amazing recipe for sweet sriracha glazed pork skewers.

I was literally stopped in my tracks when I came across this recipe on Pink-Parsley. The name alone made me pause, then I saw the pictures of those colorful, grilled skewers of juicy, glazed pork.

These are the recipes I live for. The combination of sweet and spicy, a sticky glaze and firing up the grill. All things I love.

These skewers come together so quickly. A quick chop, a toss in that sweet and spicy glaze, allow them to soak a few minutes (about the time it takes to prep the grill), pop on a few skewers and you’re good. They are given another brushing of the glaze during the grilling process to add even more flavor and a little sticky glaze to the finished product.

That’s it. Serve with some grilled corn and a salad and you’ve got a perfect meal in about 30 minutes. These would also be ideal at your tailgate festivities; a quick cook on the grill and it’s perfect to eat with one hand since they remain skewered!

Sweet Sriracha-Glazed Pork Skewers

Ingredients:

2 Pork tenderloins, trimmed and cut into 1-inch cubes

1 Tsp Kosher salt

3 Tbsp brown sugar, packed

2 Tbsp sriracha sauce

1 Tsp cornstarch

Cooking spray

Directions:

Place pork and salt in a large mixing bowl and toss to coat. Set aside and allow to sit at room temperature for 20 minutes.

In a separate bowl combine sriracha sauce, brown sugar and cornstartch and whisk to combine.

Preheat and prepare the grill.

Set aside two tablespoons of the sriracha mixture. Pour the remaining mixture over the pork and toss to coat. Place the chunks of pork on 4-5 12-inch metal skewers. Spray both sides of the meat with cooking spray.

Place the skewers on the prepared grill and cook until the meat has a nice char, about 3-4 minutes. Flip the skewers and brush with half of the reserved glaze. Grill an additional 2 minutes, flip the skewers back to the original side, brush with remaining glaze and grill an additional minute.

Remove the skewers from the grill and transfer to a serving platter. Place a tent of aluminum foil over the meat and allow to rest about 5 minutes before serving.

Yields 4 servings

Recipe source: Pink-Parsley, adapted from Cook’s Illustrated, May/June 2015

Grilled Corn and Chile Dip

September 15, 2015 by Lynsey Leave a Comment

This summer has been a summer of outdoor cooking for us. We’ve used the smoker and smoked I don’t know how many times and we’ve also fired up the grill more times than I can count. I’ve grilled the norm; steaks, burgers, brats, and dogs. I’ve also ventured out to the garden snatched up some peppers and tomatoes and thrown those on the grill to make some pretty awesome dips and sauces.

Like with roasting, broiling and baking; grilling vegetables adds a whole other depth of flavor to a dish. It takes those delicious, refreshing veggies and really enhances the flavor. Which is the case with this dip.

The dip. Um, where do I start?

Let me start by saying it’s truly amazing.

Sweet charred corn, smoky grilled poblanos, tangy sour cream, brightness from a hint of lime and a hint of spice from a splash or two of hot sauce.

This dip has it all and will having you diving in face first. I promise. We dove into this pan of dip like we hadn’t eaten in months, it disappeared in no time and we were literally scraping the bottom of the pan.

We made it according to the recipe instructions, but it can be served cold or the pan can even be popped on the grill to warm it up. Making this dip ideal for all occasions; bbq’s, picnics and even tailgates.

Oh, and I highly recommend doubling this recipe because it will be gone before you can turn around!

Grilled Corn and Chile Dip

Ingredients:

6 Ears corn, husked

4 Poblano chiles

3 Scallions

1 Clove garlic, grated

8 Oz crème fraiche

8 Oz sour cream

1 Tbsp fresh lime juice

3 Tbsp hot sauce, plus more for serving

Kosher salt and freshly ground black pepper

For serving-

Pork Rinds, Corn or Tortilla Chips

Directions:

Preheat grill to a medium-high heat.

Place corn and chiles on the preheated grill and cook, turning occasionally until well charred, about 10-15 minutes. Remove from grill.

Place the chiles in a bowl and cover with plastic wrap and allow to sit for 15 minutes. Remove skin, stems and seeds from chiles and chop into 1/4 inch pieces. Add to a large bowl.

Cut kernels from cob and place in the bowl with the chiles.

Preheat oven to 450.

Add scallions, garlic, crème fraiche, sour cream, lime juice and 3 tablespoons hot sauce to the bowl of corn and chiles and stir to combine. Season with salt and pepper and stir to incorporate. Taste, adjust seasonings if needed. Transfer to a 10″ oven-safe skillet or a 2 quart baking dish. Place in a preheated oven and bake until the edges begin to bubble, about 10-12 minutes.

Drizzle additional hot sauce over the dip and serve with chip of your choice.

Recipe source: Bon Appetit, August 2015

Hawaiian Chicken Sandwiches

September 2, 2015 by Lynsey Leave a Comment

The Hawaiian chicken sandwich from Back Yard Burger was one of my favorite sandwiches ever. There’s not a lot to it; a sweet and salty marinated grilled chicken breast, cheese, pineapple and a leaf of lettuce. That’s it. But it’s soooo stinkin’ good.

Every single time I went to Back Yard I’d get that sandwich. Kind of ironic since it’s a burger place and I think I may have gotten a burger once or twice the whole time it was open. Anywho; I loved this sandwich but I didn’t love the dent it put in my wallet. It was pricy. So, I didn’t have my beloved chicken sandwich nearly as much as I’d like. But every time I did drive thru, it was guaranteed I would get that delicious chicken sandwich.

So, you can imagine just how heart broken I was when I learned that practically all the Back Yard Burgers were shutting down. What was I going to do? I love that sandwich. I wanted that sandwich. I neeeeeded that sandwich. I drove thru one last time before it closed, got my sandwich, took notes on the taste and promised myself I would make a copycat recipe.

Well, fast forward a few years and I still haven’t duplicated that recipe. Life got busy, folks! So, you can imagine my excitement when I saw a recipe for a Hawaiian Chicken Sandwich floating around on the cooking board I frequent.

Aaaahhh! I was so excited!

I had everything but buns on hand to make this sandwich. I dashed to the store, snagged some buns and bumped everything on my meal plan back a day so I could immediately make this sandwich. And it was beyond easy to make; the marinade is a few simple ingredients (a 1: ratio), toss them together, add the chicken and allow to soak for a bit. Then throw the chicken on the grill, give the pineapples a quick char and viola, your done.

To truly duplicate my beloved sandwich I added a small smear of mayonnaise to the buns and a leaf of lettuce and that was it. Supper was ready in about 20 minutes. And this sandwich was just as good, if not better than I remembered. The chicken was perfectly tender and juicy and really soaked up all the flavors of the marinade. The cheese was gooey and melty and the pineapple was slightly charred and caramelized to add another layer of sweet and juicy flavor.

It’s such a simple sandwich but it’s so delicious and full of flavor. Serve with chips, fries, baked beans, potato salad or your other favorite simple sides for a quick and simple meal!

Hawaiian Chicken Sandwiches

Ingredients:

1 Large boneless, skinless chicken breast

1 Small can pineapple rings

1 Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp Dijon mustard

2 Sandwich buns or Kaiser rolls

2 Slices provolone cheese

Directions:

Using a sharp knife, carefully slice through the center of the chicken, lengthwise (like butterflying but cut all the way through).

Combine pineapple juice, soy sauce, brown sugar and mustard and whisk to combine. Place chicken in a shallow dish or plastic bag, add marinade and allow the chicken to marinate for at least 4 hours or overnight.

Preheat grill.

Grill chicken for about minutes, flipping once halfway through the cooking process. When chicken is just about finished, place the pineapple rings on the grill to allow to caramelize slightly. When the chicken is about a minute from being pulled off the grill, add the cheese and allow to melt. Remove chicken and pineapples from the grill.

To serve-

Spread a thin layer of mayonnaise on the buns, if desired. Place lettuce leaves on the bottom bun, top with chicken, pineapple and top of bun.

Serve.

Recipe source: So Tasty, So Yummy

Garlic Butta Hot Wings

December 10, 2014 by Lynsey Leave a Comment

First of all I have to say sorry. Sorry I’ve been MIA for the passed week and half. We’ve had a lot going on the past several weeks and unfortunately the ol’ blog has been neglected. We vacationed at the beginning of the month, we got back and it was time to prepare for Thanksgiving and my monthly news segment and on top of that we just had to get back in routine and deal with the regular day to day stuff. It feels like we jumped straight from August to December and I’m not quite sure where the other months have gone. Does anyone else feel my pain?

December isn’t going to much easier. We’ve put Christmas decorations up. Yay! Trying to get shopping completed, plan and prepare for Tucker’s 5th birthday. Where has the time gone? We have to get ready for Christmas programs, family coming to town and bake cookies for the jolly ol’ big guy.

So, I’ve been overwhelmed with everything that’s had to be done and I’m getting overwhelmed just thinking about everything else that needs to be done and I haven’t had time to sit down and share any recipes with you guys. I’ve cooked, taken pictures and written recipes but that’s as far as I’ve gotten. So, before you all disown me and move on I wanted to come over here and give you a brief summary of what’s been going on in the world of Lynsey Lou’s and share an amazing recipe with you.

Wings. Anytime is a good time for wings, but wings and football go hand in hand. If football is on t.v. then a big platter of wings must be present. We have a favorite wing place in town, but since I’ve started making baked wings at home Spencer’s requested them more than the one’s from the restaurant. He actually prefers my wings over the ones from the restaurant.

And frankly, that’s a big ol’ W for me. I love making wings and playing around with the different flavors. Also, they are baked making them a little more healthy than the fried version from the restaurant so there’s not as much guilt! So, since he’s such a fan of the baked wings he was psyched when I told him about a new recipe I wanted to try.

Garlic butta baked wings. My mouth was watering after reading just the garlic butta part. I’m a sucker for garlic butter, so the fact that some wings are tossed in a big bowl if it was right up my alley. These wings were amazing. They are baked but they are still juicy and have that crispy exterior we are all accustomed to. They are coated in a dry rub and chilled to allow the spices to meld. Then they are placed in a hot oven and baked to crispy, juicy perfection. After cooked through they are tossed in that yummy garlic butter.

These wings are on the spicy side. I edited the recipe slightly to tame the heat a little. We love spice, but the original recipe was even a little too hot for us However, if you want the full heat click the link below to obtain the original recipe.

So this Sunday when you sit down to enjoy some football, be sure you have a plate of these garlic butta wings near by. They would also make a great addition to your Super Bowl spread. It’s never too early to start planning that menu!

Garlic Butta Hot Wings

Ingredients:

For the wings-
1 Tbsp granulated garlic
1 Tsp cayenne pepper
1 Tbsp mustard powder
1 1/2 Tsp freshly cracked pepper
1/4 Tsp ground white pepper
2 Tsp cumin
4 Pounds chicken wings

For the sauce-
2 Tbsp extra virgin olive oil
1 Tbsp mined garlic, approximately 2 cloves
1 (12 oz) bottle hot sauce
4 Tbsp unsalted butter
1 Tbsp white vinegar
1 Tbsp lime juice

Directions:

In a large bowl combine granulated garlic, cayenne pepper, mustard powder, black and white pepper and cumin and whisk to combine. Remove 1 1/2 tablespoons of spice mixture for the sauce.

Rinse the wings and pat dry. Place in the bowl with the remaining spices and toss to coat. Lay the wings, in a single layer, on a baking sheet and cover loosely. Place in refrigerator for 1-2 hours.

For the grill-
Preheat grill to medium high. Place wings on the hot grill, turning, until they are crispy, about 20-25 minutes. Transfer to the cooler side of the grill, turning frequently, until cooked through, about 8-10 minutes.

Toss wings in the sauce and serve immediately.

For baked wings-
Place a wire rack on a rimmed baking sheet. Lay the wings in a single layer and place in a 375 degree oven. Cook for about 45 minutes, turning once, until cooked through and crispy. Remove and toss with sauce.

For the sauce-
Place a medium saucepan over medium-high heat. Add olive oil and garlic and saute about 30 seconds, stirring constantly. Add the reserved spice mixture and hot sauce. Bring to a simmer, add butter, vinegar, and lime juice and stir until the butter melts. Keep warm until ready to serve.

Recipe source: barely adapted from Food Network Magazine, Guy Fieri

Chewin’ Tuesday: Beef Rissoles with Baby Greens

August 20, 2014 by Lynsey Leave a Comment

Then end of summer is around the corner, but there are still plenty of days to enjoy the summer sun and backyard bbq’s. One of our favorite things we’ve enjoyed this summer are these beef rissoles. I first learned of these little jewels on The Chew. Chef Curtis Stone filled in for Daphne Oz while she was out on maternity leave with her sweet little Philo.

During that time Chef Curtis shared several amazing recipes, some of which I’m still anxiously awaiting to try! One of the first I decided to make was his rissoles. Rissole is a dish that is served up in several countries, but his version is obviously of Australian influence. It’s a beef patty that is a little smaller than a traditional hamburger patty, actually about the size of our sliders.

The meat mixture has bacon, onion, fresh herbs and spices and is mixed and rolled into balls and flattened slightly. They are grilled and a light crust forms on the outside while the inside in incredibly moist, tender and juicy. This meal comes together in no time, making it ideal for a week night but also perfect for weekends or entertaining guests.

They are full of flavor and delicious served with the mixed baby greens and potato salad. These patties would also be amazing on slider buns with a little basil mayonnaise, sharp cheddar and apples or whatever your favorite toppings might be. Before you say farewell to summer, make these rissoles. You’ll be just as addicted as we are!

Beef Rissoles with Baby Greens

Ingredients:

1 Pound ground beef
1 Oz bacon, finely chopped
1/2 Small onion, finely chopped
1 Garlic clove, minced
1 1/2 Tbsp chopped flat leaf parsely
4 Tsp chopped fresh thyme
2 Tsp dijon mustard
1/2 Tsp ground paprika
1 Tsp Worcestershire sauce
1 Large egg, lightly beatne
Olive oil, for brushing

For the greens-
2 Tbsp vinegar
1 Tbsp finely chopped shallot or sweet white onion
3 Tbsp extra virgin olive oil
6 Cups mixed greens

Directions:

For the rissoles-
Combine ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, worcestershire, salt, pepper, and egg gently mix to combine, being sure not to over-work the meat. Form into 8 round balls, then gently flatten each ball to 1/2 and inch in thickness.

Preheat grill or grill pan to medium-high heat. Meanwhile, brush the rissoles with oil and place on the preheated grill or grill pan. Cook for 6-8 minutes, turning once, or until cooked through. Remove from grill and allow to rest for 5 minutes.

For the mixed greens-
Combine vinegar and shallot in a large bowl and whisk to blend. Once combined whisk in the olive oil. Season with salt and pepper. Add the greens and toss to coat. Taste, add additional salt and pepper if needed.

Serve the greens with the rissoles and creamy bacon potato salad

Recipe source: Curtis Stone-The Chew

Bacon Peanut Butter Burgers

August 4, 2014 by Lynsey 2 Comments

Please don’t run away in fear from the name. I know, it sounds incredibly off the wall weird. And, let me just say, I was thinking the same thing you are right now when I first saw the name of this burger. Yes, I did inquisitively question the waiter about it too. During the questioning my nose was turned so far up in the air. After talking to him and him guaranteeing me that it actually was really good I decided to throw caution to the wind and try it…but with the peanut butter on the side!

Before I tell you my thoughts, let me give you a little back story on the restaurant. It was a local restaurant here in Little Rock, a burger joint that was located on President Clinton Avenue, and it was names Bill’s Street Burgers. Folks, they had amazing burgers. The burgers alone were seasoned to perfection, and tasted the same each and every time we ate there. A perfectly seasoned and juicy burger is a hard thing to do, so these guys definitely knew there stuff when it came to burgers.

They had all sorts of burgers on the menu; some a little more traditional with mayo and cheese, others with sauteed mushrooms and onions,some sported a fried egg atop the juicy patty, and then there were just some off the wall burgers such as the bacon peanut butter burger. The toppings were just an enhancement of the delicious burgers, they weren’t needed to add flavor by any means. Sadly, the restaurant is no longer opened…and it was a sad sad day in this household when we learned the Bill’s Street Burgers was no longer. So after consoling ourselves, we decided to do what any restaurant fanatic would do, try to recreate some of our menu favorites right here at home.

It took some trial and error, especially getting the perfectly seasoning patty, but I believe we finally mastered it. So, to finish my story I started earlier, they brought the bacon peanut butter burger out (with the peanut butter on the side). I poured a small amount on a little portion of the burger, put the top back on, closed my eyes and took a bite all while Spencer was watching with suspense. I chewed for a few seconds, then opened my eyes and had a big smile on my face. I quickly got the remaining peanut butter and poured it over the rest of my burger and enjoyed each and every bite…with the exception of the bite Spencer took. Of course, he had to sample it.

So, before you make up your mind that this sounds horrible and so far off the wall that you don’t want to have anything to do with it, just give it a shot. Make up your burgers, cook your bacon and heat up a little peanut butter. Do as I did, pour a little peanut butter on a small portion of the burger and taste. Give it a chance, and see what you think. I turned a major skeptic, my husband, into a lover of this burger. Although it’s not the burger you’ll want every single time you grill out, it’s definitely a change of pace and something a little different to enjoy from time to time.

Bacon Peanut Butter Burgers

Ingredients:

1 Lb ground beef
1 Tsp liquid smoke
1/4 Tsp garlic powder
1 Tsp Montreal steak seasoning
1/2 Tsp salt
1/4 Tsp freshly ground black pepper
6 Pieces cooked bacon, cut in half
1/4 Cup peanut butter, crunchy or creamy
4 Hamburger buns
Mayonnaise

Directions:

Preheat grill.

Meanwhile, combine ground beef, liquid smoke, garlic powder, steak seasoning, salt and pepper and gently mix to combine being sure not to overwork the meat. Form into 4 patties of equal size, gently making an indention in the center.

Place on preheated grill and cook to desired wellness.

When burgers are almost done, spread a thin layer of mayonnaise on each side of the buns and place on the grill but not over direct heat.

Remove the cooked burgers and toasted buns.

Place peanut butter in a microwave safe dish and heat for 20-30 seconds, until peanut butter is able to be drizzled.

To assemble, place hamburger patty on the bottom half of the bun, top with 3 pieces of bacon, drizzle with a little peanut butter and place the top half of the bun on the patty. Repeat with remaining burgers and serve.

Recipe source: Inspired by Bill’s Street Burgers

The Texican Burger

May 24, 2013 by Lynsey Leave a Comment

It’s Memorial Day weekend folks! Everyone is getting there boats ready, grills out and drinks iced down for the long weekend! Do ya’ll have big plans? My town has quite the agenda planned. Every Memorial Day weekend they have RiverFest. A festival that takes place on the river that is jammed packed with live music and big name bands, as well as many more activities. The festival is wrapped up with the annual fireworks display on the river. What’s going on in your neck of the woods?

Are you having a big cookout or are you keeping it low key with just a few friends and family? We’re staying more on the low key end of the spectrum. This weekend is not only Memorial Day, it’s also my brother’s birthday! Happy birthday, bub! We’re getting together this weekend to hang out and celebrate him, and I’ll be bring the sweets, of course…peanut butter pie which is his favorite! We may watch a fireworks show , but other than that we’ll just enjoy a nice, long weekend!

For all of you planning big cookouts and get togethers what’s on the menu? Burgers, hot dogs, ribs, chicken? So many different and delicious foods to choose from it’s so hard to make a decision. Are you going the traditional route or are you going to change things up a bit and but a twist on the traditional?

For those of you looking to spice things up a bit then this Texican burger is definitely something for you! I love a good ol’ traditional burger with some mayonnaise and gooey, melted cheese, and maybe a piece of bacon or two. But there are times where I want a burger with a little something different on there, whether it be a few traditional toppings I don’t eat on my burger on a regular basis or something a little more out there. I just like a change every now and then.

This burger definitely gives you a twist on the traditional, to say the least! This burger starts out like any other, seasoning the patty, forming it and grilling it. The cheese isn’t even a stretch. Avocado, that’s not so far out there. I guess even salsa, depending on where you live isn’t odd. But a fried egg? I’ve not seen too many sandwiches, let a lone burgers, topped with a fried egg. But yup, I’ve gone and done that. I’ve combined smoked cheddar, creamy and butter avocado, a delicious fresh salsa and a fried egg and put that all on a big, juicy burger. Talk about a delicious combination. You get a little bit of each ingredient in every bite and it’s absolutely amazing. Everything blends together so well, and the flavors perfectly compliment one another. All of these elements are so simple, but they come together to make one delicious, big mouth burger!

I hope you all have a wonderful Memorial Day weekend. Whatever you do enjoy yourself and stay safe. Remember all of the men and women who have served and are serving our country, this weekend as well as every other day. Thank them for what they do and tell them just how much you appreciate them when you get a chance.

Thanks to all of the men and women who have and are currently serving our country. It’s because of you that we have our freedom. Words can’t even begin to express how blessed we are for people like you. I truly appreciate your sacrifice and service and am so grateful for each and every one of you. May God bless you and your families, and God Bless America.

The Texican Burger

Ingredients:

For the burger-
1 lb ground sirloin or beef
1 1/2 Tsp course ground pepper
1/2-3/4 Tsp salt
1/4 Tsp onion powder

To assemble-
4 Hamburger buns, store bought or homemade
2 Ripe avocados, sliced
1 Cup salsa, divided, store bought or homemade
4 Fried eggs, over easy
1/2 Cup smoked sharp cheddar, divided among each burger

Directions:

Preheat grill.

Season the ground meat and gently mix the seasoning into the meat, working the meat as little as possible. Divide the meat into 4 equal pieces and form patties, making the center of the patty slightly thinner than the outsides.

Place on preheated grill and cook to desired wellness.

Meanwhile, fry the eggs making sure they are over easy. Place on a paper towel lined plate and set aside.

To assemble-
Toast buns, if desired.

Spread a little mayonnaise on each bun, top with hamburger patty. Place the shredded cheese on the burger, followed by the sliced avocado, followed by 1/4 cup salsa (on each burger), followed by the fried egg, top with the top half of the bun and serve.

Recipe source: A Lynsey Original

Grilled Corn with Spicy Cilantro Lime Butter

August 1, 2012 by Lynsey Leave a Comment

I honestly think grilling is one of my favorite things of spring and summer. Even with the extreme heat we’ve been experiencing I continue to put grilled recipes on our menu rotation. To me, grilling is so much fun, it adds a fun and new twist to meals, it’s a fairly quick method of cooking things and it’s adds wonderful flavor to any food.
Typically when people think of grilling they think of steaks, burgers, hotdogs, chicken and so on. While those are all very popular items to grill, more and more people are taking their vegetables to the grill. Grilling vegetables is not only simple, but it adds another element of flavor to already delicious, fresh vegetables.

Throughout the spring and summer I try to utilize as many fresh vegetables from our garden as possible. Since we are always fortunate to have an abundance of fresh vegetables on hand I try to think of different ways to prepare and enjoy them. I know grilling isn’t anything new but it does add a different flavor to the vegetables that can’t be achieved in other cooking methods.

I love corn in any form, but fresh corn on the cob is one of my favorites. It’s subtly sweet, slightly rich and perfect natural or with a touch of butter and sprinkle of salt. Although I could eat fresh corn all day long, I do enjoy playing with flavors and pairing different flavors together. This time, instead of grilling corn and spreading plain ol’ butter on there, I decided to spice things up a bit and make a simple compound butter. I loved the way the flavors all married together and complimented one another so nicely. The sweet corn topped by slightly spicey, tart butter was delicious. The cayenne pepper added the perfect amount of spice and was offset by the addition of fresh lime juice, and bright earthy cilantro. Simple yet so delicious.

Grilled Corn with Spicy Cilantro Lime Butter

Ingredients:

For the spicy cilantro lime butter-

2 Tbsp butter, room temperature
1/8-1/4 Tsp cayenne pepper (depending on spice preference)
2 Tsp fresh squeezed lime juice
3 1/2 Tbsp chopped cilantro
Salt and pepper, to taste
For the grilled corn-
4 Ears fresh corn, cleaned and silks removed
Vegetable oil
Fresh chopped cilantro, for garnish (optional)

Directions:

For the butter-
Place the softened butter in a bowl. Add the cayenne pepper, lime juice and cilantro and stir to completely combine. Season, to taste, with salt and pepper and to to incorporate. Roll the butter into a small log, or ball, wrap in plastic wrap and place in the refrigerator.

Preheat grill to a low heat.

Meanwhile, liberally brush corn with vegetable oil. Place the prepared corn on the preheated grill. Grill on each sideo for 3-4 minutes, some of the kernals will char slightly and that is fine. Once cooked completely, remove from grill and top each ear of corn with the compound butter. Sprinkle with additional cilantro, if desired, and serve immediately.

Recipes source: A Lynsey original

Turkey and Chorizo Burgers with Green Chile Mayonnaise

July 18, 2012 by Lynsey 1 Comment

Our house is a house that LOVES burgers. And no, not just your typical hamburger, but burgers of all shapes, sizes and meat varieties. There’s just not a whole lot that beats a good burger. To me a burger is more than just a patty with a variety of toppings; the perfect burger starts with a perfectly, well-seasoned patty and the additions and toppings are there to enhance and compliment the flavor, not to add flavor to a bland piece of meat.
Burger making is an art, if you will. There is great care that goes into making the perfect burger. It has to be very well seasoned, and that seasoning has to be incorporated evenly throughout the meat. But, there is a method to seasoning and making the patty too. While you want the patty to be seasoned throroughly and evenly, you don’t want to overwork the meat, otherwise you’ll get a very tough burger. The patty also needs to be thick, but not too thick that it doesn’t cook through. I’ve found that forming the patties with a 1-inch thickness is the perfect method that works for me. Also, when forming the patties I make sure the middle is slightly thinner than the outside, to allow the patty to shrink slightly during cooking while still forming a perfectly even patty that isn’t bubbled up in the center. Enough about my fascination with burgers, let me tell you a little about this particular burger.

As I mentioned, we love burgers of pretty much any variety of meat. This burger isn’t your typical hamburger, it’s actually a combination of turkey and chorizo. Typically turkey can be bland and somewhat dry on it’s own, so the addition of chorizo really helps to add a big punch of flavor as well as lend some moisture to the burger. The meat is then seasoned with some flavor packing spices and grilled. The pepper jack cheese adds that nice gooey topping everyone expects from cheese as well as another layer of spicy flavor. Then comes the assembly of the burger, the chile mayonnaise is out of this world. It’s smokey and creamy while the tart lime helps to pull all the flavors together. The combination of the turkey and chorizo with the chile mayonnaise is an amazing combination and makes for a burger that is filling and incredibly tasty!

Turkey and Chorizo Burgers

Ingredients:

8 Oz Fresh chorizo (Mexican or Spanish), casings removed
1-1 1/2 Pounds ground turkey
1 Clove garlic, minced
2 Tsp worcestershire sauce
1 1/2 Tsp Creole seasonings
3/4 Tsp salt
1/4 Tsp cayenne pepper
4 Slices pepper jack cheese
4 Hamburger buns
Green chile mayonnaise (recipe follows)

Directions:

Preheat grill to medium heat.

In a large bowl combine turkey, chorizo, garlic, worcestershire sauce, creole seasoning, salt and cayenne pepper. Gently mix the ingredients together, being careful to not overwork the meat.

Divide the meat evenly into 4 separate pieces, approximately 8 ounces each. Gently form each section of meat into 1-inch thick patties.

Place the prepared patties on the preheated grill and cook to a minimum internal temperature of 160 degrees, 5 to 7 minutes per side.

Once burgers are cooked to desired doneness, transfer to a plate and top with cheese.

Toast buns, if desired.

To assemble-
Spread a generous helping of green chile mayonnaise on the top and bottom of the bun. Place the burger patties on bottom portion of each bun. Top with lettuce, spinach or arugula and top with the top portion of the bun. Serve immediately.

Green Chile Mayonnaise

Ingredients:

1 Poblano chile
1 Cup mayonnaise
1 Clove garlic, minced
1 Tbsp freshly squeezed lime juice
Salt and pepper, to taste

Directions:

Heat oven to 400. Line a baking sheet with aluminum foil.

Place the cleaned chile on the prepared baking sheet and place in oven. Roast for approximately 15 minutes, until skin is charred and blistered. Rotating during the roasting process. Place the roasted pepper in a bowl and cover tightly with plastic wrap and allow to stand for 10 minutes.

Remove the pepper from the bowl and remove the skin, stem and seeds. Finely chop the pepper. In a food processor, combine the chile, mayonnaise, garlic, and lime juice and process until the mixture is smooth. Season, to taste with salt and pepper.

Recipe source: Barely adapted from Ezra Pound Cake who adapted it from Emril Lagasse’s “Emeril at the Grill”

Grilled Peaches With Cream

August 10, 2011 by Lynsey Leave a Comment

What comes to mind when you think of summer? For me it’s light, fresh foods; strawberries, peaches, tomatoes, corn on the cob, and the list goes on and on. Summer is the time to relax, enjoy the fresh fruits and veggies from the garden and fire up the grills for all of those wonderful summber bbq’s. As much as I love fall and all the foods that go with it; I can never wait for summer to roll around. While summer is should be winding down; it’s still hot as ever, our garden is still producing goodies, and the grill is still being fired up.

We have been using our grill quite a bit this summer along with grilling the normal summer foods, I’ve also been trying a few new foods on the grill. I have had a blast experimenting with new recipes and I still have some more I want to try before summer comes to an end. (Let’s enjoy it while we can because when winter gets here we’ll be wishing it was summer all over again!)

I have always seen people make grilled fruits and grilled desserts but I’ve never attempted them. I guess I’ve always been a little intimidated by grilling different things, other than meats, on the grill because some of the other foods are so fragile. I do, however, love the taste of grilled fruits (especially pineapple) so I decided to overcome my fear and attempt to grill fruit. When I came across this recipe for grilled peaches and cream, it looked delicious and yet simple enough for me to attempt and not get overwhelmed. When trying new techniques (or basic techniques using new foods), I like to start out small and simple and then move on to the bigger things. These peaches were the perfect “starter” recipe for me to start grilling fruit. These were incredibly simple to prepare, not a lot of ingredients and simply delicious.

I love the taste of these peaches. They are packed full of flavor. They are sweet, juicy, and smokey all at the same time. The peaches themselves are devine; but after topping them with fresh whipped cream and honey…can I just say WOW? These are incredible. These are the perfect way to end a summer meal; they are sweet and enough to quench your sweet craving yet light enough so you’re not weighed down after a meal. You definitely won’t be able to get enough, and you’ll literally be licking the plate to make sure you have consumed every last drop of juice, honey and whipped cream! My mouth is watering as we speak…and I can’t wait for more.

Grilled Peaches and Cream

Ingredients:

4 Firm fresh peaches, halved, pits removed

1/2 Stick unsalted butter, melted
2 Tbsp dark brown sugar
1/2 Cup heavy whipping cream
1/2 Tsp vanilla extract
1 1/2 Tbsp honey

Directions:

Preheat grill to medium high.

Combine melted butter and brown sugar in a small bowl. Dip the cut side of each peach into butter mixture then place on the grill. Grill over direct medium for 2-3 minutes on each side. Remove to a plate to cool slightly.

While peaches are cooling, combine heavy cream, vanilla, and honey in the bowl of a stand mixer with whisk attachment. Beat, gradually increasing speed, until soft to stiff peaks form. Spoon over warm peaches, drizzle with extra honey, and serve immediately.

Recipe Source: Peace, Love and French Fries, featured on The Novice Chef

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