Quick Grilled Potato Salad

• 2 lbs thin skinned potatoes, new potatoes, fingerlings or Yukon golds
• 1/2 to 3/4 cup white wine, good enough to drink
• 1/2 cup mayonnaise
• 1 tbs spicy brown mustard
• 2 tbs fresh parsley, minced
• 2 tbs fresh chives, minced
• 2 tbs olive oil
• Kosher salt and freshly ground black pepper, to taste

Par-Boil the Potaotes - Can be done the day before.

Select and clean about 2 pounds of thin skinned potatoes.  These consist of red/new potatoes, fingerlings or Yukon golds.

Bring a large pot of salted water to a boil and add the potatoes.  Boil on medium/high for 10 minutes to partially cook the potatoes.

Drain the potatoes and add them to a large bowl.  Add 1/2 cup of your favorite white wine to the potatoes.  Allow the potatoes to cool to room temperature.  Stirring the potatoes every couple of minutes until cooled.

At this time you can cover and refrigerate for up to a day, or you can use them right away.

Prepping the Dressing - Can be done the day before.

In a small bowl stir together the mayonnaise, mustard, chives, parsley and 2 tbs of white wine.

Season with salt and pepper to taste.  Mix well and let sit in the refrigerator till needed.

Once again, this can be made up to a day in advance.

Prepping the potatoes for the grill

Preheat your grill to medium/high heat.

Slice the potatoes in half lengthwise and then toss in 2 tbs of olive oil. Toss the potatoes so that they are evenly covered with the olive oil.

Place the potatoes flesh side down and grill for roughly 5 minutes or until there are nice grill marks on the bottom of the potatoes.

Flip the potatoes skin side down and cook for another 5 minutes.

Remember these times are just suggestions but may differ based on your grill and if you have any hot spots.  I have about 4 different hot and cool zones on my grill.  If you find yourself with these varying hot spots, just shuffle your potatoes around so that they do not burn.

When fully cooked, remove the potatoes from the grill to a large bowl.

Cover the potatoes with the dressing and fold everything together.

Eat right away or refrigerate and serve cold.  I tried these potatoes both hot and cold and they were delicious both ways.

This is a great dish as you can do all of the prep work before your guests arrive and then cook and assemble the salad right before their eyes.  Guests will love this.

Lemon Garlic Chicken – (Adapted from Bon Appetit)

• 1 pound boneless skinless chicken breasts
• 1/4 cup olive oil
• 8 sprigs of rosemary, coarsely chopped
• 1 lemon zested and then juiced
• 8-10 cloves garlic, chopped
• 1/4 tsp smoked paprika
• 1/8 tsp freshly grated black pepper
• pinch salt, optional

The key to getting great flavor in a marinade is to layer the flavors.  To do this you need to cover all or most of the taste buds.  A major player in that is fresh garlic.  You can buy garlic powder but it doesn’t give the same bite as real garlic.

In a gallon zip top bag add the chicken, olive oil, lemon zest, lemon  juice, rosemary, garlic, pepper, smoked paprika and salt (optional).

Allow the mixture to marinate for at least 30 minutes and up to 4 hours.  Any longer and the acid will start to toughen the chicken.

Preheat your grill to medium/high heat along with a zone set up for indirect cooking.  Remove the chicken from the marinade and gently wipe off the rosemary sprigs before grilling.  You may not get them all, but try to get as many as possible.  They will start to burn during cooking and that is not good at all.

Place the chicken directly over the heat and cook for 6-8 minutes.  When the chicken freely releases from the grates, flip and continue cooking for 6-8 minutes.  When the other side freely releases move the chicken to an indirect cooking part of the grill.  Close the lid and continue to cook until the chicken reaches 165 degree Fahrenheit.  By moving the chicken to the indirect portion of the grill you will end up with juicier chicken that is not dried out.

Remove the chicken from the grill and let rest for 3-5 minutes before serving.

Serve with you favorite sides and enjoy!

The Ultimate Burger – (makes 6,  1/3 pound burger)

• 1 Pound Short Ribs
• 1 Pound Sirloin
• 1/2 tbs salt
• Soft Roll
• Your Favorite Toppings

After trying out a ton of different cuts, I have found that the combination of short rib and sirloin provides the most bang for the buck.  I purchased the sirloin for 6.99 a pound and the short rib for 5.99 a pound.  A little more expensive than basic hamburger meat, but after you try these burgers you will wonder how you ever used basic ground beef again.

Cut the short rib off the bone and cut the sirloin into strips.  Then grind the meat alternating short rib and sirloin meat.

You will notice that the meat is brighter than any beef you have previously purchased.  Plus, it will have a little more fat in it that normal.  This is thanks to the short rib.  This will give your burger flavor and keep it moist and juicy.

Add the salt to the beef and incorporate.

Form the beef into six 1/3rd pound patties.

Preheat your grill to medium/high.  To get the most flavor out of your meat, use a charcoal grill.  It will add an extra layer of smokey flavor to your meat.  This is not necessary, but it is a plus.

Place the burger directly over the heat and cook for 2-3 minutes on each side for a nice medium burger.

Up the cooking time to 4-5 minutes on each side for a medium/well burger.

In the last minute of cooking the burger, add your favorite cheese.  I found a nice colby-pepperjack.  A mixture I have never seen before, but it tasted great on these burgers.

Serve these burgers with your favorite toppings on a nice soft roll and you will be the hit of the barbecue.  The flavor of the meat in these burgers is so intense, all you need is salt.  I know you want to throw something else in there, but trust me, it is not necessary.

My favorite toppings are lettuce, tomato, mayo.

Quick tip – cover the bottom bun with mayo to create a grease barrier so that the juices of the burger do not absorb and destroy the bun while you are eating it.

Chicken, Spinach and Tomato Pasta

• 1 lb boneless skinless chicken breasts
• 1 cup zesty Italian dressing, bottled or click here for a recipe
• 1 pint cherry tomatoes, quartered
• 6-8 oz baby spinach
• 2 cloves garlic
• 1 tbs fresh basil, thinly sliced
• 2 tbs olive oil
• salt and pepper, to taste
• 3/4 lb spaghetti, angel hair or cappellini pasta
• 1/4 freshly grated Parmesan Cheese

Prepare the Chicken

Marinate the chicken in the Zesty Italian Dressing (feel free to substitute regular Italian Dressing) for at least 1 hour.

Then grill over medium/high heat until the juices run clear.  Remove from the heat and let the chicken rest.

Once cooled, cube the chicken and set aside.

Make the Pasta

Meanwhile bring a large pot of water to boil and cook the pasta until it is al dente.  My suggestion is to set a timer for 1-2 minutes less than the amount on the pasta box.  Take a sample when the timer is up.  If it has a little bite to the pasta it is perfect.

Prepare the Sauce

Place a large skillet over medium/high heat and add the olive oil.  Then add the garlic and stir for 10 seconds.  Then add the tomatoes and cook until they are caramelized and the water is removed from them.  This will fill the pan with tomato juice.

Then add the spinach and cover.  Let cook for 1 minute.  Then remove the top and stir.  Continue to cook until the spinach starts to cook.

Add the basil, chicken, pasta, salt and pepper.  Stir until fully incorporated.

Plate and serve. I have found that it is easiest to use tongs to do the plating.  Grate a little Parmesan over the top and you have a light and healthy meal.

This meal was a home run.  Quick, easy and delicious.

Balsamic and Honey Glazed Nectarines – (adapted from Epicurious)

• 3 ripe nectarines
• 1/4 cup honey
• 2 tbs balsamic vinegar
• 1/4 tsp vanilla
• pinch salt
• 2-3 scoops vanilla ice cream

In a small bowl whisk together the honey, vinegar, vanilla and salt.

Cut the nectarines in half and remove the pit.

Preheat a grill to medium/high heat.

Brush the nectarines in the glaze.

Place the glazed nectarines flesh side down on the grill for 3-4 minutes.  Brush the backs of the nectarines and then flip.

Brush the flesh side again with the glaze.  Continue to grill for another 3-4 minutes or until the nectarines are heated all the way through.

Plate 2-3 nectarine halves flesh side up on a plate.  Top with a scoop of ice cream.  Drizzle with a little of the glaze and serve.

These were amazing!  The nectarines were perfectly cooked and the glaze was to die for.  I was not joking when I said honey and balsamic vinegar go together.

Bacon Chicken Kabobs

• 1 pound boneless skinless chicken breasts
• 12 oz bacon
• your favorite bbq sauce
• 6-10 skewers, bamboo or metal

Cut the chicken breast into 1 inch cubes.  At this time it is easiest to take the bacon and lift it into individual strips.  It is a lot harder getting them strips apart when your fingers are covered in raw chicken.

Side Note – If you are using bamboo skewers make sure that you soak them for at least 30 minutes before you use them.

Skewer one end of the bacon.  Then add a piece of chicken.  Then bend the bacon over half the chicken and skewer it.  Then add a piece of chicken and then bend the bacon back over the chicken.  Basically you are making a ribbon of bacon with chicken pieces in the middle.

Continue to fill up the skewer and move on to the next.  You may need more than one piece of bacon per skewer.  Go hog wild.  The more bacon the better.

Preheat the grill to medium/high.

Grill the skewers directly over the heat, turning every couple of minutes.

After the chicken has started to brown.  Start basting with sauce.  Sauce the chicken and turn.  Do until all sides are coated and the juices of the chicken run clear.

Serve with your favorite side and enjoy!

I have found that the bacon keeps the chicken moist and tender.  Plus the added bonus of the crispy bacon.

Dana did not like the non-crispy bacon pieces between the chicken.  She discarded those portions but agreed that the chicken was flavorful and tender.

Tomato Ketchup – Adapted from Paul Kirk Championship BBQ

• 28 oz can whole tomatoes
• 1 small onion, finely diced or grated
• 1/3 cup vinegar
• 1 clove garlic
• 1 tsp salt
• 1 tsp coriander seeds
• 1/2 tsp mustard seed
• 1/2 tsp allspice berries
• 1/2 tsp black peppercorns
• 1 bay leaf
• 3 whole cloves
• pinch celery seeds
• pinch red pepper flakes
• 4 tsp brown sugar
• 2 tsp granulated sugar

Empty the contents of the can of tomatoes in a large nonreactive pan.  Bring them to a boil, and then reduce the heat to medium-low.  Let simmer for 30-45 minutes, or until the tomatoes are soft.

Add the onions, vinegar, garlic, salt and both sugars into the pot.

Place the spices in a cheesecloth and make a small spice bag by forming a pouch and tying it off.

Add the spice bag to the tomato mixture and simmer over medium/medium-high heat for 45-60 minutes or until the sauce thickens.

Remove the spice bag from the mixture and then puree using an immersion blender or by pouring the mixture into a blender.  Remember that the sauce is extremely hot, so be careful when blending.

Pour the sauce into a large sieve or strainer.  Press the mixture through the sieve to get all of the flavor from the juices. Discard the pulp, seeds and spice bag.

If you wish the mixture to be thicker you can pour it back into the pan and simmer till it reduced to your desired thickness.  I have found that as soon as the ketchup clings to the back of a wooden spoon it will be the perfect consistency when cooled.

The ketchup tastes great as is, but will taste better after aging for a few weeks. Keep this stuff refrigerated and it will stick around for about 6 months.  However, I can not guarantee that you will not go through it in a couple of days.

This ketchup is simple and easy to make.  It makes about 2 cups of finished ketchup.  It contains no fillers or chemical thickeners.  It is pure tomatoes and a tad bit of sugar.  It was perfect.  Dana thought it was ok, but she is a slave to our friends over at Heinz.  I can’t blame her, that stuff is good.  However, this was also delicious.  Let me know what you think.

Honey and Sake Glazed Shrimp – (Adapted from Marinades, Rubs, Brines, Cures & Glazes)

• 2/3 cup Sake
• 1/3 cup Soy Sauce
• 1/2 cup Mirin
• 1/4 cup Honey
• 1 small shallot finely diced
• 1 clove garlic finely diced
• 1 lb medium size uncooked shrimp

Creating the Glaze

In a small nonreactive saucepan, bring the sake and honey to a boil.  When the honey dissolves, add the Soy Sauce and Mirin.

Reduce heat and simmer for 20-30 minutes, or until the glaze reduces by half.  Roughly 3/4 to 1 cup of glaze.

Grilling the Shrimp

Remove the heads and shells from the shrimp.  If you wish you can de-vein the shrimp.  Next skewer the shrimp with metal skewers or bamboo skewers that have been soaking for at least 20 minutes.  If you are not using wide skewers, I would recommend using two skewers per shrimp to prevent rotation.

Preheat the grill to medium/high heat.  Then place the shrimp on the grill and cook for about 1 minute on the first side.

Then flip and cook for 1 minute.  While the second side is cooking brush the glaze onto the shrimp.  Flip and repeat. Grilling for about 1 minute on each side.  After about 2-3 flips the shrimp will be perfectly glazed and fully cooked.

Remove from the grill and serve over rice.

I would recommend making a double batch of the glaze for dipping.

The glaze will keep in an airtight container in the refrigerator for about 2 weeks.

This was my favorite dish of March.  The glaze was amazing and really added to the shrimp.  Actually I could have just eaten the glaze alone.  You have to try this one.

Beef Kabobs

• 2 lbs sirloin steak, cut 1 inch cubes
  
• zest 1 lemon
• lemon juiced
• 1 tbs Worcestershire sauce
• 2 tbs soy
• 1 tbs Rex’s steak rub
• 3 tbs oil
• 1 clove garlic, minced
• dash salt and pepper
• 2 bell peppers, cut into 1 inch pieces
  
• 1 red onion, cut into 1 inch pieces
• 8 oz cherry tomatoes

Cut up the steak into 1 inch cubes.

Combine the lemon juice, lemon zest, garlic, soy sauce, Worcestershire sauce, Rex’s Steak rub and vegetable oil in a 1 gallon plastic zip top bag.  Add the steak and marinate for at least 30 minutes.

Skewer meat rotating with onion, bell pepper and tomatoes.  I use extra wide skewers.  They prevent the meat and veggies from rotating on the skewer when you are grilling.  I found mine at Lowes.  They were rather inexpensive, $8.

Preheat the grill to medium/high.  Once hot, grill kabobs about 6-8 minutes to desired degree of doneness.  I usually cook them for 2 minutes on each of the 4 sides.

Once cooked, let the skewers rest for 5 minutes before serving.  Remember that the skewers are hot so either remove the meat for your guests or give them something to hold onto the skewer with.  Overall these were magnificent kabobs.  The fresh lemon zest made the marinade pop.  Next time I might add some mushrooms or even zucchini.  The best part about kabobs is that you can skewer just about anything.

Enjoy!

Keeping the lid closed near the end will help you get perfectly melted cheese.

Mushroom Swiss Burger

• 4 hamburger buns
• 1 lb ground beef 80/20
• 8 oz mushrooms
• 4-8 slices of swiss cheese
• 2 tbs Worcestershire sauce
• 1 tbs olive oil
• 1 tsp seasoning salt
• salt
• pepper

In a medium bowl combine the ground beef, seasoning salt and Worcestershire sauce. Mix well and then divide the meat into four portions and form into patties.

In another medium bowl, combine the mushrooms with the olive oil, a pinch of salt and a few cracks of pepper.

Place the grill basket onto the grill and then preheat the grill to medium/high heat. Roughly 350-400 degrees.

Place the mushrooms onto the grill basket and cook stirring frequently until the mushrooms brown.  Roughly 15 minutes.

Once you have the mushrooms on the grill, place the meat on the grill over direct heat.

Season the patties with a pinch of salt and pepper.  For a medium/rare burger grill for about 4-5 minutes on each side.

To get nice grill marks, turn the burgers 45 degrees after 2 minutes.

After you flip the burger let it cook for another 2-3 minutes, then top it with the mushrooms.

Then top with the swiss.  I love swiss cheese so I added two slices to each burger.  Once the cheese is on, close the lid and cook for another 2 minutes.  This will allow the cheese to melt.

Serve the burgers on some nice homemade sesame seed buns and enjoy!

I love recipes that you can cook start to finish all outside on the grill.  With the grill basket you can cook all of the veggies on the grill without losing them through the grates.

Overall this burger was moist and delicious.  For other great burger recipes check out the links below.