Garlicy Lemon and Marjoram Butter

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What? That didn’t make any sense?

That wasn’t thoughtful or wise or witty?

Well, I guess I’m a little sleepy.

So my go to move when I’m tired and I have to cook is to grill something.

When I’m grilling, I can get a lot of flavor in a short amount of time. Not only that, but I can put some meat on the grill and walk away to do other things. The no muss no fuss about grilling really saves me some time.

My usual grilling method is usually pretty simple with light marinades or just salt, pepper and olive oil.

But every once in a while, I really want to take my grilling to the next level. And that’s when I bust out the butter.

Flavored butter adds some great juiciness to a protein as well as a great pump of flavor.

And tonight, to wake me up I needed some big guns.

This butter was AMAZING on my lamb, in my stir fry and spread on bread.

You will need…

1 stick salted butter, softened

1 tablespoon marjoram, roughly chopped

3 tablespoons garlic, roughly chopped

1 tablespoon lemon juice

Start by combining the marjoram, garlic and lemon juice in a food processor. Blend until the garlic and marjoram are finely chopped.

Add in the butter and blend until the garlic and herb mixture are well combined.

Spoon the butter onto a large piece of plastic wrap and wrap it up into a little butter log.

Place the butter in the fridge until hard. About 1 hour.

Slice and use as desired.

Love and Beer Floats

Angela

Garlicy Lemon and Marjoram Butter

1 stick salted butter, softened

1 tablespoon marjoram, roughly chopped

3 tablespoons garlic, roughly chopped

1 tablespoon lemon juice

Start by combining the marjoram, garlic and lemon juice in a food processor. Blend until the garlic and marjoram are finely chopped.

Add in the butter and blend until the garlic and herb mixture are well combined.

Spoon the butter onto a large piece of plastic wrap and wrap it up into a little butter log.

Place the butter in the fridge until hard. About 1 hour.

Slice and use as desired.

Avocado and Grilled Corn Salad

Hi! Work is crazy. Too tired to type. Working long, hectic days.

Sleepy.

Must. Share. Tasty. Salsa.

Make for your next BBQ.

You will need…

2 Hass avocados, diced

1 ear of corn, in the husk and soaking in water for 1 hour

¼ cup finely chopped red onion

1 medium jalapeno, seeded and finely chopped

1 tablespoon fresh lime juice

Salt and pepper to taste

Start by preheating your grill.

When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.

While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.

When the corn is done, remove the husk and allow the corn to cool slightly. 

Cut the corn from the cob and toss with the avocado mixture.

Combine well and serve with your favorite chips or on a taco.

Love and Beer Floats

Angela 

Avocado and Grilled Corn Salad

2 Hass avocados, diced

1 ear of corn, in the husk and soaking in water for 1 hour

¼ cup finely chopped red onion

1 medium jalapeno, seeded and finely chopped

1 tablespoon fresh lime juice

Salt and pepper to taste

Start by preheating your grill.

When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.

While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.

When the corn is done, remove the husk and allow the corn to cool slightly. Cut the corn from the cob and toss with the avocado mixture.

Combine well and serve with your favorite chips or on a taco. 

Sourdough Ceasar Croutons

Early on in my cooking life, I had a guest over for almost every meal I cooked.

And often in the beginning, I would ask a friend to take the photos for me. When I started out I had no idea what I was doing and things in the kitchen were often hectic. So to get someone to take on the task of photos for me was a great relief. Until I realized that most of the people I had taking the photos did a HORRIBLE job

They would get distracted and miss important shots, they would get drunk and the photos would be blurry or the camera would end up filthy.

Don’t get me wrong I appreciated the help, but it became way more trouble than it was worth.

So when my good friend Nicole came for a visit on Sunday, I was a little hesitant when she offered to take the photos.

But she was AWESOME. She got great action photos, great step-by-step shots and amazing pictures of the ingredients.

And in exchange for her artsy and wonderful photos, I fed her with very tasty food.

Most things really are better homemade and this is not an exception.

You will need…

3 cups sourdough bread, cubed

4 garlic cloves, minced

2 tablespoons olive oil

4 tablespoons butter

1 teaspoon dried oregano

Salt and pepper to taste

Start by combining you olive oil and minced garlic in a small bowl and let it soak for an hour up to overnight.

When you are ready to make your croutons, preheat your oven to 350 degrees F.

In a medium saucepan melt the butter over medium heat.

When the butter has melted, add in the garlic and olive oil.

Cook until the garlic is fragrant, about 30 seconds.

Toss in the bread and coat.

Season with salt, pepper and oregano.

When all the bread is coated, pour it onto a baking sheet.

Bake the croutons for 15 minutes, until golden brown.

Sere warm.

Love and Beer Floats

Angela  

Sourdough Ceasar Croutons

3 cups sourdough bread, cubed

4 garlic cloves, minced

2 tablespoons olive oil

4 tablespoons butter

1 teaspoon dried oregano

Salt and pepper to taste

Start by combining you olive oil and minced garlic in a small bowl and let it soak for an hour up to overnight.

When you are ready to make your croutons, preheat your oven to 350 degrees F.

In a medium saucepan melt the butter over medium heat.

When the butter has melted, add in the garlic and olive oil.

Cook until the garlic is fragrant, about 30 seconds.

Toss in the bread and coat.

Season with salt, pepper and oregano.

When all the bread is coated, pour it onto a baking sheet.

Bake the croutons for 15 minutes, until golden brown.

Sere warm.

Chimichurri Sauce

There are few better feelings in the world than knowing you only have one more day of work until you are on vacation.

One. More. Day.

After a crazy first half of my year, I’m ready to park by booty on a bar stool in a pool in Mexico.

Seriously, if you need me I’ll be at the pool bar. I’ve already paid for my all-inclusive vacation and now it’s time to party and relax.

And only one work day stands between me and my much needed vacation.

In honor of my impending Mexican getaway, here is a great recipe from south of the boarder.

Traditionally, this is served over grilled meat. But I’m such a fan I also recommend it as a marinade for chicken or steak or even as a little spread for some great crusty bread.

You will need…

¼ cup sherry vinegar

¼ cup red wine vinegar (I used a deeper red, but you can use whatever red wine vinegar you prefer)

2 tablespoons olive oil

1 teaspoon sugar

1 shallot, minced

¼ cup finely chopped parsley

1 tablespoon finely chopped cilantro

2 tablespoons finely chopped chives

1 teaspoon dried oregano

Salt and pepper to taste

In a medium bowl, mix together the shallot, parsley, cilantro and chives.

In a small bowl, whisk together the vinegars, the olive oil, the sugar and the oregano.

Drizzle the vinegar mixture over the herbs.

Mix to combine and let sit for 30 minutes to 2 hours.

Use to marinade, drizzle over grilled meat or just spread on our bread.

Love and Beer Floats

Angela 

Chimichurri Sauce

¼ cup sherry vinegar

¼ cup red wine vinegar (I used a deeper red, but you can use whatever red wine vinegar you prefer)

2 tablespoons olive oil

1 teaspoon sugar

1 shallot, minced

¼ cup finely chopped parsley

1 tablespoon finely chopped cilantro

2 tablespoons finely chopped chives

1 teaspoon dried oregano

Salt and pepper to taste

In a medium bowl, mix together the shallot, parsley, cilantro and chives.

In a small bowl, whisk together the vinegars, the olive oil, the sugar and the oregano.

Drizzle the vinegar mixture over the herbs.

Mix to combine and let sit for 30 minutes to 2 hours.

Use to marinade, drizzle over grilled meat or just spread on our bread. 

Sun-Dried Tomato Pesto

Lately, I’ve spent a lot of time reflecting on the different living situations I’ve had in the last nine years since I first left home. I’m not sure if it’s because I’ve been back at home for almost two years or if it’s because my twenty-seventh birthday is just a week away, but either way it has been on my mind a lot.

Living with my parents and my brother has definitely been the most rewarding living situation I’ve ever had, but living with Lish and Jeanelle in our first post collage apartment was one hundred percent the most fun.

We were young, full of ambition and just trying to make our way in the world.

In the morning, we would get ready for work together and in the evening we would eat dinner together.

And one of our main dish components for a large majority of the things was the sun-dried tomato pesto from Trader Joe’s.

We literally had one or two containers on hand at ALL times. It was a requirement.

Which is why I think it is SHOCKING that it took me years to make it myself.

But I finally did, and I’m pretty sure it will be a new Samuels family staple.

You will need…

½ cup drained oil-packed sun-dried tomatoes, plus 2 tablespoons of the sun-dried tomato oil

1/3 cup salted roasted almonds, roughly chopped

2 large garlic cloves, finely chopped

½ cup olive oil

1 handful fresh basil leaves, roughly chopped

Salt and pepper to taste

Start by combining the tomatoes, roasted almonds, garlic, basil, and sun-dried tomato oil in the base of a food processor.

Blend until you create a paste.

Season well, with salt and pepper.

While the processor is on, slowly add in the remaining olive oil and blend until completely combined.

Serve as a spread, dip or as a pasta sauce.

Love and Beer Floats

Angela 

Sun-Dried Tomato Pesto

½ cup drained oil-packed sun-dried tomatoes, plus 2 tablespoons of the sun-dried tomato oil

1/3 cup salted roasted almonds, roughly chopped

2 large garlic cloves, finely chopped

½ cup olive oil

1 handful fresh basil leaves, roughly chopped

Salt and pepper to taste

Start by combining the tomatoes, roasted almonds, garlic, basil, and sun-dried tomato oil in the base of a food processor.

Blend until you create a paste.

Season well, with salt and pepper.

While the processor is on, slowly add in the remaining olive oil and blend until completely combined.

Serve as a spread, dip or as a pasta sauce. 

Skordalia (Greek Potato and Garlic Dip)

So I’ve been at my new job for a little over a month now, and I think I’ll keep it.

There are many things that have contributed to this decision. I really enjoy the smaller shop atmosphere, the travel and the fact that I have way more input and control over my day to day.

Even though there are many reasons I love the new job, I can totally pinpoint the moment when I knew it was the right place for me.

The first night in Manhattan with my boss, we got in pretty late so we had to go straight to dinner. The boss man didn’t even skip a beat when he said he knew exactly where to take me.

As a foodie, I was a little skeptical that this man I barely knew could have a taste that was on my level.

But the place he took me to was AMAING. And so was the place we went the next night. And the night after that.

I didn’t eat a meal that was anything less than awesome the entire time we were traveling together.

And after that first night, I knew I made the right choice.

This little dip was something that I had at that restaurant the first night in NYC and I had to try and recreate it at home.

It is tangy, and packed with flavor and the perfect hearty dip.

Perfect with pita, with veggies or spread on a sammy.

You will need…

2 russet potatoes (about 1 pound), scrubbed

8 garlic cloves, minced

¾ cup blanched almonds

½ cup extra-virgin olive oil

¼ cup water

1 lemon, juiced

2 tablespoons white wine vinegar

Salt and pepper to taste

Start by placing the potatoes in a large pot of salted water and bring it to a boil.

Lower the heat to maintain a gentle simmer and cook until the potatoes are very tender. About 30 minutes.

Remove the potatoes from the water and let them cool until you can handle them.

While the potatoes are cooking, mix the garlic with about 1 teaspoon of salt and smash it into a paste with the back of your chefs knife.

Then, in a food processor, combine the salt garlic, almonds and olive oil until you have a nice paste.

Gently peel the potato skins. Roughly chop the potatoes and puree them through a food mill or ricer into a bowl with the garlic almond paste.

Stir in the vinegar, lemon juice and water and season well with salt and pepper.

When the mixture is completely combined, serve warm with the bread of your choice.

Love and Beer Floats

Angela 

Skordalia (Greek Potato and Garlic Dip) 

2 russet potatoes (about 1 pound), scrubbed

8 garlic cloves, minced

¾ cup blanched almonds

½ cup extra-virgin olive oil

¼ cup water

1 lemon, juiced

2 tablespoons white wine vinegar

Salt and pepper to taste

Start by placing the potatoes in a large pot of salted water and bring it to a boil.

Lower the heat to maintain a gentle simmer and cook until the potatoes are very tender. About 30 minutes.

Remove the potatoes from the water and let them cool until you can handle them.

While the potatoes are cooking, mix the garlic with about 1 teaspoon of salt and smash it into a paste with the back of your chefs knife.

Then, in a food processor, combine the salt garlic, almonds and olive oil until you have a nice paste.

Gently peel the potato skins. Roughly chop the potatoes and puree them through a food mill or ricer into a bowl with the garlic almond paste.

Stir in the vinegar, lemon juice and water and season well with salt and pepper.

When the mixture is completely combined, serve warm with the bread of your choice.