Category: Your Kitchen (Page 11 of 39)

      A delicious lunch–burger and spicy ketchup

      July 13, 2012 /

      I have a confession to make. I have many items that were sent to me that I have on tap to review, and I will start hammering those out in the next couple of weeks. Good for all of you for content, good for me for content, and good for my publicist friends who are being patient!

      Now, I have another confession to make. I love burgers, and I found these most excellent Kobe beef burgers at Trader Joe’s. You let them defrost for a day in your fridge (or under cold water in the package if you have less time), and either grill or make in a skillet on your stove. Yesterday I remembered that I bought some Melinda’s Habanero Ketchup, and so I paired the two items for lunch. Even better, I picked up a nice big kaiser roll at the grocery store to put it on. Man, I’m getting hungry again.

      So since it was about 95 degrees at lunchtime, and my deck is right in direct sun, I cooked this burger inside, with a dome over the pan to keep the steam and juices all locked in. And for some burgers, you just can’t load on lettuce, tomato or even (gasp!) cheese. So I did this the way I like it–a little salt on the burger, and then just the ketchup on both sides. And I lucked out too by cooking the burger perfectly–a little pink in the middle, and with the juices intact. And with the spicy tang of the ketchup, it was a masterpiece.

      The downside? I had to finish working rather than take a long nap.

      Grocery stores, Ingredients, On the Grille, Recipes, Tailgating, Your Kitchen

      Cool Hummus Pizza

      July 10, 2012 /

      So it’s freaking hot. I mean, we live in the great white north, and last Thursday it was 107. In fact, we had 4-5 days of 100-plus heat and it’s been consistently in the upper 80s and into the 90s as well for the last month or more. It sucks too that there has been no rain, but that is another story. Anyway, it is times like this that it’s good to break out hot weather cool foods such as green salad with a protein, pasta salad, or cold soup such as gazpacho. But eventually you run out of options and get tired of these things, especially when there is no relief in sight for the heat.

      Last night I busted out a creation I had in my head–the cool hummus pizza. And it was as good as the idea itself, if I don’t mind patting myself on the back a bit.

      Here is what to do. Buy a ready-made ball of pizza dough, or if you can’t find any, pick up one of those tubes of dough you might find near the cinnamon rolls. Roll it out into a round (or square, whatever you prefer), brush with a little olive oil, and bake at 450 degrees for 10-12 minutes or until slightly brown (it might bubble up a bit, that is fine). Let it cool for about 15 minutes.

      Then spread the crust with about 3-4 a tub of hummus. Top with sliced cucumber, chopped tomato, chopped kalamata olives, feta cheese and parsley…and if you like, some pickled hot pepper rings. Slice and serve.

      Food on a Budget, Healthy, Ingredients, Recipes, Your Kitchen

      The Fourth–hot dog time

      July 3, 2012 /

      Last week I celebrated the 4th of July early with one of the synonymous food items for it–the hot dog. Specifically, I had a two-dog Chicago style dog rolled up in a tortilla. And really, this is a great way to have a dog with all those toppings, because you don’t have toppings all over your plate or the floor. It mostly all goes in your mouth. And also, it’s an easy way to slide two dogs into your bread vehicle.

      So what goes on the Chicago? Any combo of this–yellow mustard, tomatoes, onions, sweet relish (neon green if you can find it), pickles, cucumber, hot peppers and celery salt. And it is best with all beef dogs, but that is not at all necessary. For me, I can’t eat raw onions without heartburn and bad breath, so I do myself and my wife a favor and omit those.

      But really, you can also come up with all sorts of combos to top a dog. It’s the 4th, right? Also, the Nathan’s Hot Dog eating contest is on ESPN, another tradition that we have–going to our local parade, and then watching the contest and eating a dog (or 50!). Have a great holiday everyone, and make sure to hand your keys to someone if you have too many (drinks that is, not hot dogs).

      Ingredients, On the Grille, Recipes, Tailgating, Your Kitchen

      More pizza and eggs

      June 27, 2012 /

      Chef JimI recently whipped up a kickass omelet using cut up pizza as the filling. It’s a combination that I’m not sure why it’s not done more. So when I was in upstate New York last week visiting family, and had the most awesome pizza from Bud’s Place, I commented that this pizza was so good, I might have to have it for breakfast with my eggs in the morning. And I wasn’t joking.

      So the next day, I heated up a slice of pizza (my sister showed me that the best way to re-heat pizza is in a frying pan, and she was right). Then I fried an egg, sunny side up, and slipped that right onto the pie. Pure heaven. Seriously, I wasn’t hung over but if you can think of a better hangover food combination, tell me what it is.

      Man, I’m hungry now. I wish I had some pizza on hand!

      Chefs and Restaurants, Food on a Budget, Ingredients, Recipes, Your Kitchen

      Wing Sauce Wednesday–gazpacho revisited

      June 13, 2012 /


      note: this photo is not mine, but it looks a lot like my gazpacho

      I posted a recipe a couple years back called Guy Gazpacho on Bullz-Eye’s Grub for Guys section, and I re-posted it here last May. And I thought that now is a good time to re-visit that one, because it’s getting brutally hot outside everywhere, and because tomatoes are coming into season, as are cucumbers and peppers. Plus, hey, it’s Wednesday, and that means it’s a great time to have another Wing Sauce Wednesday column. That’s because wing sauce is one of the secret ingredients of my gazpacho.

      If you, like me, love Buffalo wing sauce and feel like you’d be really happy just doing shots of it, this is the soup for you. It has 2 tablespoons of wing sauce, but I have started adding more like 3-4 per batch. The other secret ingredient for me? Avocado. It gives the soup a nice smooth texture and taste. I also do not use onions or raw garlic as many chefs would, because my stomach is not a fan of that stuff in its raw state. But you could certainly add some of either or both. There are no rules, but if you do make this gazpacho on Wing Sauce Wednesday, you should definitely add the sauce. Trust me, it’s worth it on Wednesday or any day.

      Green Living, Grocery stores, Healthy, Interviews, Recipes, Your Kitchen

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