Brioche Blue Cheese and Bacon Burgers

It’s not that football is something I don’t like, I just never really got into it. Maybe it’s because I feel guilty and unproductive when I sit on the couch all day. Perhaps I was just resisting being like everyone else as I sometimes stubbornly tend to do. Who knows why I never really got into it, but NOW I’m into it.

Wes has two new AWESOME high definition televisions at his new place and sitting on the new couch watching big dudes crash into each other all day has suddenly become awesome. And for some reason, I always get a strong desire to grill burgers when the games are on.

So Wes and I have been making and experimenting with several different stuffed blue cheese burgers and I think we found the winner.

Grill these for your next big football day. Or right now if you just can’t wait.

You will need…

1 ½ lb ground beef (preferably 80/20)

1 small yellow onion, grated

1 tablespoon salt

½ tablespoon pepper

8 tablespoons crumbled blue cheese

1 large tomato, sliced ¼ inch thick

2 cups arugula

4 slices your favorite thick cut bacon

8 slices brioche bread

4 tablespoons butter

1 tablespoon olive oil

Start by heating your grill to a high heat.

In a large heavy pan over medium low heat. Add in the bacon and cook until crispy, flipping once. About 20 minutes. When the bacon is crispy, remove it from the pan onto a paper towel and set aside.

While the bacon is cooking, combine the beef, salt, pepper and onion in a medium bowl. Using your hand, gently combine the ingredients. Don’t over handle the meat.

When everything is combined, divide the meat into 8 balls about 3 ounces each.

Form 4 of the balls into patties and use the bottom of a glass to make a depression in the center of each patty. 

Fill the patties with 2 tablespoons of blue cheese.

Form the top patties and lay them on top of the cheese filled patties. Gently form them into one patty.

Lightly oil the patties and grill them until cooked to your liking. About 5 minutes a side for medium. Flipping them once.

While the burgers are grilling, lightly butter both sides of the brioche and grill it on each side until lightly grilled. About 2 minutes a side.

When your burgers are cooked to your liking, remove from the heat, cover and let rest for 2 to 3 minutes.

Lay a burger on each brioche bun, top with arugula and tomato. 

Slice each piece of back in half, place it on top of the burger and serve hot.

 

Love and Beer Floats

Angela 

Brioche Blue Cheese and Bacon Burgers

1 ½ lb ground beef (preferably 80/20)

1 small yellow onion, grated

1 tablespoon salt

½ tablespoon pepper

8 tablespoons crumbled blue cheese

1 large tomato, sliced ¼ inch thick

2 cups arugula

4 slices your favorite thick cut bacon

8 slices brioche bread

4 tablespoons butter

1 tablespoon olive oil

Start by heating your grill to a high heat.

In a large heavy pan over medium low heat. Add in the bacon and cook until crispy, flipping once. About 20 minutes. When the bacon is crispy, remove it from the pan onto a paper towel and set aside.

While the bacon is cooking, combine the beef, salt, pepper and onion in a medium bowl. Using your hand, gently combine the ingredients. Don’t over handle the meat.

When everything is combined, divide the meat into 8 balls about 3 ounces each.

Form 4 of the balls into patties and use the bottom of a glass to make a depression in the center of each patty. 

Fill the patties with 2 tablespoons of blue cheese.

Form the top patties and lay them on top of the cheese filled patties. Gently form them into one patty.

Lightly oil the patties and grill them until cooked to your liking. About 5 minutes a side for medium. Flipping them once.

While the burgers are grilling, lightly butter both sides of the brioche and grill it on each side until lightly grilled. About 2 minutes a side.

When your burgers are cooked to your liking, remove from the heat, cover and let rest for 2 to 3 minutes.

Lay a burger on each brioche bun, top with arugula and tomato. Slice each piece of back in half, place it on top of the burger and serve hot. 

Pesto Chicken and Zucchini Kabobs

As my coworker Cindy says every Thursday, “It’s Friday eve!!”

Normally, on this holy of all holy days I am stoked. Only one more work day to get through till you get to relax for a full 48 hours.

Not this Thursday. Today has been filled with a new found dread. The dread of painting. Last weekend Wes and I spent a full three days painting his ceiling from poop brown to a nice white. It was awful. Seriously, horrible. But it looks amazing and in the long run will be totally worth all the sweat and soreness.

So this weekend we are gearing up for round two. Painting the walls. While I do think part two will be a little less painful, it is still going to suck.

While the paint is drying we will have to head out door for sustenance. So I’m firing up the grill with these tasty little morsels.

You will need…

1 tablespoon olive oil

4 large chicken breast, cut into about 1 inch chunks

1 zucchini, sliced about ¼ inch thick

1 yellow summer squash, sliced about ¼ inch thick

1 onion, chopped into 1 inch chunks

Homemade pesto

Salt and pepper to taste

10 wooden skewers, soaked

Start by lightly oiling and heating the grill to a medium high heat.

Season the chicken well with salt and pepper and pour about ½ the homemade pesto and set aside to marinate for about 10 minutes.

Toss the remaining pesto with the onions, squash and zucchini.

Skewer the chicken and veggies, alternating ingredients until all the chicken and veggies are skewered.

Grill the kabobs until the chicken is cooked through, about 5 minutes a side.

Serve the kabobs hot by themselves or on a bed of rice or potatoes.

Love and Beer Floats

Angela   

Pesto Chicken and Zucchini Kabobs

1 tablespoon olive oil

4 large chicken breast, cut into about 1 inch chunks

1 zucchini, sliced about ¼ inch thick

1 yellow summer squash, sliced about ¼ inch thick

1 onion, chopped into 1 inch chunks

Homemade pesto

Salt and pepper to taste

10 wooden skewers, soaked

Start by lightly oiling and heating the grill to a medium high heat.

Season the chicken well with salt and pepper and pour about ½ the homemade pesto and set aside to marinate for about 10 minutes.

Toss the remaining pesto with the onions, squash and zucchini.

Skewer the chicken and veggies, alternating ingredients until all the chicken and veggies are skewered.

Grill the kabobs until the chicken is cooked through, about 5 minutes a side.

Serve the kabobs hot by themselves or on a bed of rice or potatoes.

Herb Butter Grilled Lamb Chops with Summer Squash

I deserve some sort of punishment. I’ve been a bad blogger. Before I let you sentence me to something ridiculous like ten year peeling potatoes or trimming the ends of one million green beans, at least let me plead my case.

For starters, work has been insane. I know, I know. People always say that. But seriously, I went into work on Sunday. ON. A. SUNDAY. When did I become one of those people who work on the weekends just to get caught up? Whenever it happened, I don’t think I like it. Don’t get me wrong, I’m learning and growing, but oh my is it rough sometimes.

Things got a little more complicated last week when Wes moved into a new place and I was his trusty assistant. The good news about the move is that he moved into an awesome little one bedroom that we are both really excited about. The bad part about the move is that we moved till two on Friday moment and then decided (and by decided I mean I made us) to paint his vaulted ceilings. Genius. Straight Genius.

At this point, I’m pretty sleepy, with way more work to do, but nothing could keep me away from the kitchen.

Between the work and boxes and painting, I needed some Zen time in the kitchen and manning the grill.

And this is what came from it

You will need…

8 medium sized lamb chops

2 small zucchini, halved and thinly sliced

2 small yellow summer squash, halved and thinly sliced

3 tablespoons olive oil, divided

2 garlic cloves, minced

1 red bell pepper, chopped

2 ears of corn in the husk

10 tablespoons garlicy lemon and marjoram butter

Salt and pepper to taste

Start by heating your grill to a medium high heat.

While the grill is heating, soak the cornhusks in water.

When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.

After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 

While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.

Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.

Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.

Continue to cook until medium rare and the butter has melted. About 6 minutes.

Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.

While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. 

Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.

Lay out the veggies on a platter, top with lamb chops and serve hot.

Love and Beer Floats

Angela  

Herb Butter Grilled Lamb Chops with Summer Squash

8 medium sized lamb chops

2 small zucchini, halved and thinly sliced

2 small yellow summer squash, halved and thinly sliced

3 tablespoons olive oil, divided

2 garlic cloves, minced

1 red bell pepper, chopped

2 ears of corn in the husk

10 tablespoons garlicy lemon and marjoram butter

Salt and pepper to taste

Start by heating your grill to a medium high heat.

While the grill is heating, soak the cornhusks in water.

When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.

After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 

While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.

Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.

Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.

Continue to cook until medium rare and the butter has melted. About 6 minutes.

Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.

While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.

Lay out the veggies on a platter, top with lamb chops and serve hot.

Grilled Pork Tenderloin with Peach Salsa

Have any of you seen the show on MTV Catfish?

If you have seen it, you probably understand my complete fascination. If you haven’t seen it, the whole premise is that people meet and fall in love with strangers on the internet who for one reason or another won’t meet up in person. So the host of the show does all the research to find out if they are an actual person or not and then tries to get them to meet their online love face to face. Whether or not they are the person they said they were.

Most of the time, for one reason or another the person has lied and is not really who they say they are. Shocking. Some of the people you see and know on a daily basis aren’t who they say they are.

In spite of all the lying and drama, I’ve gathered one thing from this show. Everyone is just looking for some love. Even the people who have lied, lied because they thought the other person wouldn’t love them for who they really are.

Here is my theory on the whole thing. If you feel that you need to lie about certain aspects of your life in order for someone to love you, maybe you should start thinking about all the things you don’t like about yourself and work on them. There is no perfect person in this world and all you can do is be a person you like. If you love you, someone else will have no trouble.

Dishes are kind of the same way. Nothing is ever perfect. You can throw a bunch of stuff together but it won’t work out unless you like the ingredients.

These ingredients might seem odd or quirky together, but they just sing.

You will need…

1 lb pork tenderloin

2 tablespoons whole grain mustard

3 peaches, halved and pitted

1 red onion, sliced into ½ inch rings

¼ cup basil, roughly chopped

1 tablespoon vegetable oil, plus extra to brush the grill

Salt and pepper to taste

Start by lightly brushing the grill with oil and preheating it to a medium high heat.

While the grill is heating, rub down your tenderloin with the mustard and season well with salt and pepper.

Use the tablespoon of oil to lightly brush the flesh of the peaches and the onions. Season both with salt and pepper and set aside.

When the grill is hot, add the pork, peaches and onions to the grill.

Cook the peaches and onions about 5 minutes a side. When the peaches have good grill marks and the onions are tender, remove from the heat and let cool slightly.

Cook the pork for 15 to 20 minutes, turning every 2 to 3 minutes. 

Until the internal temperature is 140 degrees F. Remove the pork from the heat, cover with foil and let it rest for 10 minutes.

While the pork is resting, dice the peaches and onions and toss in a bowl with the basil. Season well with salt and pepper.

When the pork has rested, slice into ½ inch thick slices.

Top with peach salsa and serve hot.

Love and Beer Floats

Angela 

Grilled Pork Tenderloin with Peach Salsa

1 lb pork tenderloin

2 tablespoons whole grain mustard

3 peaches, halved and pitted

1 red onion, sliced into ½ inch rings

¼ cup basil, roughly chopped

1 tablespoon vegetable oil, plus extra to brush the grill

Salt and pepper to taste

Start by lightly brushing the grill with oil and preheating it to a

medium high heat.

While the grill is heating, rub down your tenderloin with the mustard and season well with salt and pepper.

Use the tablespoon of oil to lightly brush the flesh of the peaches and the onions. Season both with salt and pepper and set aside.

When the grill is hot, add the pork, peaches and onions to the grill.

Cook the peaches and onions about 5 minutes a side. When the peaches have good grill marks and the onions are tender, remove from the heat and let cool slightly.

Cook the pork for 15 to 20 minutes, turning every 2 to 3 minutes. Until the internal temperature is 140 degrees F. Remove the pork from the heat, cover with foil and let it rest for 10 minutes.

While the pork is resting, dice the peaches and onions and toss in a bowl with the basil. Season well with salt and pepper.

When the pork has rested, slice into ½ inch thick slices.

Top with peach salsa and serve hot. 

Chipotle Marinated Flatiron Steak with Avocado and Grilled Corn Salsa

Happy Monday my friends!

Yes, I said happy Monday. Yes, I know that sounds just plain dirty.

But, I’ve been a little doom and gloom lately and I’m ready to pull myself out of my funk. Work has been hard, and my schedule has been busy and I’ve been a bit of a buzz kill. So happy Monday! Because positivity really can change your whole day.

I have a great job, I live in a great place and I get to cook awesome food.

To top it all off, it’s summer and I get to spend my time by the barbeque!

You will need…

1 ½ pound flatiron steak 

1 orange, juiced

2 tablespoons chipotle in adobo, plus 1 tablespoon adobo sauce from the can

2 large garlic cloves, smashed

2 tablespoons olive oil

2 cups avocado and grilled corn salsa

Salt and pepper to taste

Start by combining the orange juice, chipotle, garlic and olive oil in a food processor. Blend until smooth. Season with salt and pepper.

In a shallow dish, lay out your meat and season it well with salt and pepper.

Pour the chipotle marinade over the meat and set aside for 30 minutes to overnight.

When you are ready to cook, heat the grill to a high heat.

Grill the steak until it is seared well on both sides and cooked to medium. About 6 minutes a side. Discard the marinade.

Remove the meat from the grill, cover with foil and allow the meat to rest for 5 minutes.

Slice the meat about ¼ inch thick against the grain.

Top with the avocado corn salsa and serve hot.

Love and Beer Floats

Angela

Chipotle Marinated Flatiron Steak with Avocado and Grilled Corn Salsa

1 ½ pound flatiron steak 

1 orange, juiced

2 tablespoons chipotle in adobo, plus 1 tablespoon adobo sauce from the can

2 large garlic cloves, smashed

2 tablespoons olive oil

2 cups avocado and grilled corn salsa

Salt and pepper to taste

Start by combining the orange juice, chipotle, garlic and olive oil in a food processor. Blend until smooth. Season with salt and pepper.

In a shallow dish, lay out your meat and season it well with salt and pepper.

Pour the chipotle marinade over the meat and set aside for 30 minutes to overnight.

When you are ready to cook, heat the grill to a high heat.

Grill the steak until it is seared well on both sides and cooked to medium. About 6 minutes a side. Discard the marinade.

Remove the meat from the grill, cover with foil and allow the meat to rest for 5 minutes.

Slice the meat about ¼ inch thick against the grain.

Top with the avocado corn salsa and serve hot.