The Grill

So I have become a griller. We grill most nights and have invented some amazing dishes. There is no truer statement than "Everything is better on the grill". Below are a few samples of our new favorites.

Steak, Asparagus and Tomato grilled and served with fresh avocado and miso dressing


Grilled portabella mushrooms and bell pepper sliced and put on a piece of Tandoori Style Naan Bread with a shmear of cream cheese and topped with Monterey Jack cheese. I then put this "pizza" back on the grill to heat through and melt the cheese. Delicious!!!!

Bul Gal Bi

Yesterday we went to Korea House in Austin and tried something new. Following a friends recommendation, we ordered Bul Gal Bi, short ribs marinated in a special Korean sauce then grilled. It came with many delicious tiny side dishes of fermented soy beans, kimchi, tofu and sprouts. We also shared a sushi roll of yellow fin and super white tuna.

Riley Makes Breakfast

My inspired 8 year old chef Riley wanted to make us breakfast on Sunday morning. I took her to the store to purchase her ingredients.

She picked out breakfast sausage patties, eggs, biscuits and cheddar cheese. She cooked everything herself and made the most delicious breakfast sandwiches.

Asian Slaw Sliders

In our house, pork sliders have become a staple. They are so easy and versatile. We experiment with different topping and seasonings to create many unique tastes.

Asian pork sliders begin with ground pork mixed with chopped green onions, salt, pepper and cilantro. Make into small patties and set aside.

Mix a quick Asian slaw with shredded cabbage, cucumbers and carrots dressed with rice wine vinegar, salt, pepper, cilantro and sesame oil.

Cook patties in a heated skillet oiled with a mixture of sesame oil and vegetable oil.

Toast several Hawaiian rolls. Place a petite patty with a spoon of slaw on each burger. Serve with pot stickers for a deliciously modern Asian meal.

Ultimate Bacon Cheeseburger

OK guys this is for you. This is a naughty, naughty burger but oh so good.

The secret is to make the patties real thin so that you can make double meat burgers without having too much meat. Remember more surface area means more flavor so two thin patties is much better than one thick one. Be sure to salt and pepper them liberally before grilling. These patties cook quickly to make sure you have everything else ready to go for the meal before firing up the grill.

First make the garlic mashed potatoes. Peel and boil potatoes until soft. Drain and set aside. He
at butter and chopped garlic in a skillet until butter sizzles and garlic cooks through. Be careful not to burn garlic pieces. Add the hot butter and garlic to the potatoes with a little milk and mash.

Keep the potatoes warm while you finish the burgers.

Make sure your fire is hot before you put the patties on. They won't take long but they need to get a good sear on each side. Make sure to put your cheddar cheese on the patties right before you take them off the grill.

Always toast the buns before assembly. Spread both sides of the bun with mayo then add two patties with cheddar, avocado slices, crisp bacon and fresh lettuce.

Serve with garlic mashers and enjoy. Ladies, this will make any man swoon.

Fish Sandwich with Spinach Mac and Cheese

This meal was very simple and includes an easy way to slip spinach into your child's diet.

For the fish sandwich

Fresh fish fillets (Catfish or Tilapia)
Salt & Pepper
2T Olive Oil & 2T Butter
Garlic
Avacado
Cabbage
Cilantro
Green Onion
Mayo
Lime Juice
French Bread Loaves

For the Spinach Macaroni

Frozen Chopped Spinach
Penne Pasta
Monterey Jack Cheese
1/4 cup Milk
Salt & Pepper

Start by preparing the Macaroni. Boil the pasta until al dente. Drain and mix in thawed spinach. Season with salt and pepper. Layer in a baking dish alternating pasta and cheese with sprinkles of milk. Start with pasta and end with a layer of cheese. Bake at 350 until all cheese is melted and the top is brown.

While pasta is baking, preheat a large skillet. Add olive oil, butter and garlic. Season fillets with Salt and Pepper. Saute in hot skillet until brown and flaky.

For spread, mix mayo, chopped green onion, cilantro and lime juice.

To assemble sandwich, split and toast French loaves. Spread each side with mayo mixture. Add grilled fish, avacado and shredded cabbage. (or lettuce)

Serve with spinach macaronni and enjoy!