Happy Monday!  I am on the road again this week visiting clients in Mississippi and West Virginia.  Despite the travels, I have some recapping to do from the camping extravaganza from last week.  I had a blast! We had a blast!  We ate great, the weather was very nice except one rainy day and the kids thoroughly enjoyed themselves.

On to the Food

One evening we invited some friends up to the trailer for a dinner at the picnic table.  I was tossing around the menu ideas all day when I finally came up with a hoisin honey chicken breast topped with a fresh mango/pear salsa, grilled sweet potatoes with a brown sugar/butter glaze and a simple orange avocado salad.  I also did a quick grilled zucchini with a orange garlic marinade to compliment the salad.

The prep was fun and at the same time a little different and challenging with limited supplies.  Counter space was definitely at a minimum as well but indeed we did prevail.

Chicken Marinade

Ingredients

• 5 Boneless Skinless Chicken Breasts
• 4-5 Cilantro sprigs
• 2 Tbsp. Hoisin Sauce
• 2 Tbsp. Soy Sauce
• 1 Tsp. Ginger
• 1 Clove garlic
• 3 Tbsp. Balsamic Vinegar
• Salt and Pepper

Method

1. Combine all ingredients in a large bowl and let sit for 1-2 hours before grilling.
2. Preheat grill over medium heat.
3. Place chicken and let sear on one side ( about 6 minutes )
4. Flip and continue cooking on other side until cook through
5. Remove from heat and cover with foil to let the juices move back to the center of the meat.
6. ENJOY!

Mango Pear Salsa

Ingredients

• 2 Mangoes
• 2 Pears
• 1/4 Cup cilantro ( chopped )
• 1 shallot ( finely chopped)
• 1 Tbsp.  Hot sauce
• Juice of two limes
• 2 Tbsp. Olive oil

Method

1. Peel and chop both the mangoes and the pears
2. Place in a large mixing bowl and add all other ingredients.
3. Let flavors come together for at least 30 minutes in the fridge.
4. Place on top of bbq chicken.
5. ENJOY!

2 Way Potatoes

Ingredients

• 3 Sweet Potatoes
• 3 PEI Russet Potatoes
• Fresh rosemary
• Drizzle of Olive oil
• 1 Clove Garlic
• Salt and pepper
• 2 Tbsp. Butter
• 2 Tbsp. Brown Sugar

Method

1. Peel potatoes and microwave potatoes for 9 minutes
2. Cut into medallions and place in two separate bowls
3. For the russet potatoes combine rosemary, olive oil, garlic, salt and pepper and mix to coat.
4. Grill over medium heat to achieve char marks and until they are fork tender with a nice crust.
5. For the sweet potatoes, toss with olive oil, salt and pepper and grill over medium heat.
6. In another bowl, melt butter and brown sugar in the microwave and brush on the sweet potatoes as you grill each side.
7. Cook until a crust is formed and they are tender on the inside.
8. ENJOY!

Orange Avocado Salad

For the orange avocado salad, you can refer to the full recipe.  The flavors in here are amazing and really a nice fresh flavor for the chicken and the starchy potatoes.

Zesty Tip: When preparing for a dinner party – take the time and organize the menu, ingredients and the prep time.  This will allow you to enjoy the company as opposed to sweating in the kitchen.

I am aboard the plane to Alabama and then driving over to Tupelo.  I hope you have a super Monday.  Stay tuned for a simple grilled quesadillas that impressed the pickiest of eaters.

Take care

zesty

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Deliciously Grilled!

Related posts:

1. Grilled Beef and Sweet Potatoes
2. Grilled Pork with a Silky Smooth Blueberry Sauce
3. An Oh Canada Sweet Potato Stack!
4. Hoisin Roasted Chicken
5. Super Easy Stuffed Grilled Pork Loin

Happy Monday to you!

Let’s call the past weekend a somewhat productive weekend around the house.  I was able to get the garage set up and cleaned.  It is looking better all the time and I even got to use the pressure washer on the floor which I love to do.  We finally inked the deal and got a second car.  That was exciting.  We bought a used Mazda Protege 5 and so far are loving it.  We were also successful in sourcing a Nintendo Wii and the Wii Fit plus.  My sides and arms are killing me as we speak from boxing just a little too much and perhaps a little to intensely.  But oh my it is FUN.

Let’s start this week off with a simple shrimp recipe that you can do all year round and really impress your taste buds.  Shrimp is really easy to cook, takes hardly anytime and are good for you.  I chose to flavor them today with really two simple flavors; coconut and lime.

Do note that I did eat a lot more shrimp than in the picture.  I was having problems getting a decent picture so I zoomed in on one lonely shrimp so you could see the grilling detail.  With the coconut milk they will get nice and charred if you are not careful.

The flavors compliment each other with the sweet of the coconut and the sharp burst flavor of the lime.  I paired these shrimp with just a simple green salad and fresh tomatoes.

Ingredients

• 20 shrimp peeled and deveined
• 1 Tbsp. chopped fresh garlic
• 1 Lime
• Salt
• Pepper
• Coconut Milk

Method

1. Place shrimp in a large seal-able baggie. Add the garlic, coconut milk, lime juice, salt and pepper to the bag.
2. Toss to coat shrimp evenly with marinade ingredients. Place bag in refrigerator to marinate for 1 hour.
3. Preheat grill to high heat 475°F – 500°F (245°C-260°C). Oil grill to prevent sticking.
4. Place shrimp directly on the grill and cook for 1 minute per side or until nicely charred and opaque.
5. Remove shrimp from the grill. Serve hot with a drizzle of fresh lime.
6. Serve over salad
7. ENJOY!
   

Zesty Tip: Be careful not to over cook the shrimp.  I have said this numerous times before but it really is the key to success.  Also for an extra kick you could use a little bit of jalapeno pepper to enhance the flavor and make it a bit spicy.

Zest’s To Do List

Today is a bit of a crazy day but I had a pretty good enough of sleep and are ready to go.  On top of normal everyday events that happen at the office I have a ton of blog stuff to get caught up on.

1. Meet with Open Sky about sourcing
2. Work on finishing up the makeover for Mardi at Eat Live  Travel Write.
3. Multiple Logo designs on the go for numerous foodies including FoodForLa, ANutritionisteats.com and BrainGutsHands just to name a few.
4. Complete the free Makeover for Adi at Oatonomy who was the lucky Giveaway winner.
5. Work on the face lift and relaunch of Caitlin’s Operation Beautiful

A Shot of the New Second Hand Car

So there you have it… pretty much a day in the life of zesty couple with a lot of eating, a lot of water and a whole lot of smiles.  I hope you have a great day and I will talk to you later.  The announcement I spoke about is official and I will be talking about it on Thursday.

Take care

zesty

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Coconut Lime Shrimp with a To Do List

Related posts:

1. Shrimp Salad in Wonton Bowls
2. Jumbo Shrimp Wrapped in Prosciutto
3. Rustic Mediterranean Pasta w/ Tomatoes

Ever feel that you are running out of meal ideas with certain foods?  That happens to me sometimes so I try to step back and think about different ways to use that certain ingredient.  The last thing you want to have happen is that you get bored with a great food.  The food of choice today is “Tomato“.  I never used to like tomatoes but as I grew older I have found a new love for them.

I am not a huge fan of the tomato on just any given deli sandwich however but I do love tomatoes roasted, in sauces and on certain sandwiches with cheese.  I just compiled a simple list that I came up with on ways I like to use tomatoes.

Hopefully they will spark your interest to try them.

7 Ways to Use Tomatoes

1. No-Cook Pasta Sauce – In a large bowl combine several chopped tomatoes, a clove or two of minced garlic, salt and pepper to taste. Add olive oil to coat tomatoes. Add hot pasta and toss to coat pasta. Bits of fresh mozzarella can be added – they will get a bit melted  when tossed with the hot pasta. At the very end you can add red chili flakes, basil, and freshly shredded Parmesan are all tasty additions as well.
2. Grilled Tomatoes – Slice the tomatoes nice and thick, coat with a little olive oil – season with salt and pepper and grill for 4 mins on each side.  Yum!
3. Toasted Tomato and Pesto Sandwich – Spread two slices of your favorite sandwich bread with your favorite pesto (need a favorite? try this pesto), top one pesto-ed slice with several meaty slices of tomato, sprinkle with salt, sandwich, and enjoy!
4. Simple Salsa – Make your own fresh salsa by tossed chopped tomato with your choice of the following: minced red onion, minced garlic, finely chopped jalapeño or serrano chiles. Add salt to taste. A splash of red vinegar can be tasty, too.  Another addition can be some fresh avocado as well.



5. A Kicked Up BLT – This is a classic with a twist.  This takes a little bit of effort but is so worth it.  I like to take two slices of a thick homemade bread, toast it, top with a little butter and a nice piece of cheddar cheese. After that I add the fresh romaine lettuce, juicy red tomatoes and crisp bacon.  I top it with freshly ground pepper and enjoy!



6. In a Salad – Any salad of your choice – tomatoes are a great addition. Keep it simple and dress it just before serving.
7. Stuffed Tomatoes with Rice - This one is a great fun recipe on a cool day.  Scoop out the insides of the tomato.  To prepare the filling use cooked rice, oregano and ground beef ( or you can omit)  Top with fresh basil and mozzarella cheese and bake in the oven for 40 minutes.

So there you have it!  My top 7 ways to kick up the regular tomato.  Let me know if you have any other great ways to kick up the tomato in the comments section.  I will be back tomorrow - Have a great Wednesday.

Take care

zesty

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Top 7 Ways to Use Tomatoes

Related posts:

1. Fish in Tomatoes and Mint
2. Super Sundried Tomato Pesto
3. Pesto Pasta For You!
4. 6 Ways To Organize Your Pantry
5. Zesty’s Top 7 Ways to Use Bacon

Ever crave a good old fashion cheeseburger?  Well this kid craves them all the time.  I know it is not great for you but listen to this… How about some extra lean ground beef, a whole wheat bun, mushrooms, onions (if you like them), dash of mustard, and a splash of ketchup.  Oh wait – you can’t forget the cheese.

For my cheeseburger, I play a little game called “Hide the cheese”.  I can hear you saying “Oh dear, this zesty guy is crazy”.  Well that is partially true but hear me out.  I like to put the cheese inside the burger when I mix it.  For this I cut the old cheddar cheese up in little cubes and add it to the beef mixture. By doing so, it ensures the beef to be juicy and gooey and embed the flavor in every bite.

I went ahead and paired the burger with some savory potato wedges, some sweet potato chunks and a simple salad. They were a huge hit as always.Follow along below and check out the process.  Pretty simple but fun and let me know what you think of the zesty tip today.

Ingredients

• 2 Lbs Extra Lean Ground Beef
• 2 Eggs
• Black Pepper
• Button Mushrooms
• Onions
• 1 Tbsp. Olive Oil
• Cheddar Cheese

Method

1. Prepare the ground beef in a large mixing bowl





2. Preheat grill to medium high heat
3. Add eggs and pepper too beef and mix well.
4. Cut cheese  into small chunks and add to beef



5. Using your hands, incorporate the cheese into the beef



6. Form the patties to the size of your liking ( I prefer to have them a larger circumference and a thinner height)



7. Place patties onto a plate and press your thumb in the center of the burger making a slight indentation



8. Clean your grill as it is reheating.
9. Place the burgers on the grill and do not move them until a nice crust is formed.  You can do a half turn for grill marks if that tickles your fancy.





10. In a frying pan, over medium heat add olive oil and saute the onions until translucent.



11. Add mushrooms and continue cooking down until golden brown.





12. Turn the burgers over, add your favorite barbecue sauce if so desired and continue cooking until no longer pink



13. Remove from heat and let rest.
14. Assemble the burger to your liking.





15. ENJOY!

Zesty Tip: To prevent the burger from puffing up in the center as it cooks, I press down in the center.  Also another great tip is too not add sauce to your burgers to early. It will just burn as most sauces have sugar in them.

So I guess that wraps up the “Zesty Ultimate Cheeseburger”.  This was a really fun post to do and I hope you enjoy it!  If you have any questions, do not hesitate to send me an email.  Have a great Thursday and I will see you with a weekday wrap up tomorrow.
Take care

zesty

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Zesty’s Ultimate Cheeseburger

Related posts:

1. Zesty’s Builder Asks For No Sodium
2. Beans for Beantown and Some Beef
3. Super Easy Stuffed Grilled Pork Loin
4. Grilled Beef and Sweet Potatoes

Today is the day!!  Our first family excursion by vehicle.  I am so excited although somewhat nervous , well not really but you know what I mean.  One of my favorite meals was on tap last night.  Nothing special, nothing fancy just some grilled beef , grilled sweet potatoes and some sugar snap peas sauteed with Balsamic Vinegar.  YUM!

Here are some shots

For the sweet potatoes, I microwave two on HIGH for 9 minutes, then slice them about an inch thick – toss in olive oil, salt and pepper and toss on the grill.

For the peas – I simply just stir fry in olive oil and toss in some balsamic vinegar and cook through (serve crunchy and hot).

Zesty Tip: Next time you grill beef – try turning the meat only ONCE ( Cook completely on one side before flipping and the end result will be juicy and rewarding).

I have a guest post lined up for tomorrow, Thursday and a fun post scheduled for Friday as I am not sure how much internet I will have through the week.  I will post you all on the trip once I return.

Take care

zesty

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Grilled Beef and Sweet Potatoes

Related posts:

1. Beans for Beantown and Some Beef
2. Super Easy Stuffed Grilled Pork Loin
3. Sweet vs. Salty… Where do you stand?

This is where it all begins.  Remember that I promised a killer barbecue night at the sister and brother in law’s?  The rest of this week is going to be dedicated to some fabulous dishes we had and Friday will cap off the total package with a final shot.

To start off the fun list of posts I am starting with what I classify as a killer pork loin with some bite.  If you like pork and you like stuffing – this pork loin is for you.  Check out the simple process and pull this off for your next dinner party.

Ingredients

Stuffing

• 8 slices of bread
• 2 Tbsp. Chopped Fresh Basil
• Salt
• Pepper
• Chopped Onion
• 1/2 Tsp.  Spiced Red Pepper (My first Epicure experience)

Pork

• 2 Pork Tenderloin
• Salt
• Pepper
• Olive Oil
• 1 Tbsp. Butter
• Butcher Twine

Method

1. Preheat grill to medium high heat.
2. Using a food processor chop the bread coarsely.





3. Preheat saute pan.
4. Add butter to pan and melt gently; add onion and begin to brown.
5. Toss in bread and basil and cook over low heat.
6. Add in spiced red pepper.



7. Add salt and pepper and cook through for about 10-12 minutes stirring often.
8. Take the pork loins, split them open and lie them flat as shown below.







9. Place the stuffing on top of the first pork loin and then seal it with the second loin.







10. Tie with butchers twine; rub with salt, pepper and olive oil.





11. Take to the grill and sear outside on medium high heat.





12. Continue cooking to desired doneness.



13. Remove and let rest.
14. ENJOY!

Zesty Tip: When cooking meat that is stuffed and quite large, it is best to use a meat thermometer to ensure that the meat has been cooked to your desired internal temperature.  The last thing you want is for the meat to look done on the outside but uncooked when you go to cut into it.

Well I hope you enjoyed this pork post!  Stay tuned throughout the week for great dishes from the barbecue event of the year.

Have a great Tuesday.

Take care

zesty

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Super Easy Stuffed Grilled Pork Loin

No related posts.

Does the title just make you want to reach through your screen and have a bite? Well when I made this the other day on the freshly cleaned BBQ grill, I could not wait to sink my teeth into it. I was craving pork on the barbie topped with a rich sauce and coleslaw. It is such a dirty sandwich but ohhhhh so good.

I used to be intimidated by cooking full pork loins as opposed to little chops but really in retrospect there is nothing to be scared of. They cook very quickly, easily and are always tender. Can you beat that? Now I know I have cooked a fair amount of pork in my time on zesty but this sandwich stacks right up there with the apricot pork pasta, apple mustard chops, rosemary mustard chops.

The one thing I am not overly impressed about with this post is the picture.  I had a hard time getting a good shot of this sandwich.

Ingredients

• 1 Pork loin
• 1 Steak Bun
• 2 Tbsp. Barbecue Sauce
• Salt and pepper
• 1 Tsp. Olive Oil
• 2 Tbsp. Coleslaw

Method

1. Preheat the grill to medium high heat.
2. Rub pork loin with olive oil, salt and pepper.





3. Sear pork loin on both sides and then turn heat down to medium ( you can also use the indirect heat method to finish cooking if you have time ).



4. Once seared on one side, apply barbecue sauce.



5. Complete the cooking process and let rest; Toast Bun while the pork rests.



6. Slice on an angle and top sandwich with pork.
7. Add Slaw.



8. ENJOY!

Zesty Tip: When cooking meat or veggies on the grill make sure to add the sauce at the end of the cooking process to avoid burning.  Think simple on the grill.

Time is running out as I prepare for Jamaica and the to do lists are not diminishing.  I am really looking forward to it but there are so many loose ends to tie up.  I hope you have a great Thursday and enjoy the pork loin sandwich.

Take care

zesty

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Grilled Barbecue Pork Loin Sandwich with Slaw

Related posts:

1. Super Easy Stuffed Grilled Pork Loin
2. Grilled Sour Dough Turkey Sandwich
3. Toasted Chicken Basil Tomato Sandwich

Monday is here again!  I hope you had a great weekend.  Mine was great minus all the cleaning we did to prepare for the open house on Sunday but oh well, things you have to do.

The weather was really cold all weekend, very very cold.  Other than scooting out for groceries and some other necessities such as chocolate covered almonds and licorice babies, the traveling was pretty much kept to a minimum.

This quick sandwich I am sharing today is a super simple staple at the zesty house.  It takes a total of 9 minutes to make which in my mind is pretty awesome.  I find the hardest thing to do is cook when you are beyond hungry.  The next time you are in that situation – this sandwich is your answer!

For grilling in the winter I use my Hamilton Beach Indoor Grill.  It is simple and easy to clean which, for me, are keys to an essential kitchen gadget.

Ingredients

• Boneless Skinless Chicken Breast
• Cooking Spray
• Baby Spinach
• Cheddar Cheese (Or whatever cheese you have on hand)
• Whole Wheat Roll/Bun

Method

1. Preheat Grill.
2. Coat top and bottom of grill with cooking spray.
3. Place chicken breast on grill and close the lid.
4. Wait for 8 minutes, meanwhile toast your bun and prepare your cheese and spinach toppings.
5. Assemble Sandwich and top with your favorite condiment (I went with the basil mayonnaise ) and a great side dish (Oven Baked Fries).



6. ENJOY!

Zesty Tip: When using an indoor grill, I like to keep the meat as plain as possible while cooking to avoid burning and big mess.  In order to avoid having a bland sandwich, take the opportunity to kick up your condiments and toppings.

Here are some of the treats that I picked up on Saturday…. Yummm

Licorice Babies

Chocolate Covered Almonds

Ju Jubes

Macaroon Truffles

I hope that you have a great week.  I am not totally sure what to share with you for tomorrow.  Do you have something you want to see?  Tell Zesty what to make!

Take Care

zesty

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

9 Minute Grilled Chicken Sandwich

Related posts:

1. Grilled Sour Dough Turkey Sandwich
2. Cool Chicken Sandwich w/ Red Pepper Jelly
3. Radical Raspberry Chicken w/ New Potatoes and Slaw

Happy Wednesday!  I am going to throw out a little twist – no recipe today, instead, I’m going to do a product review.  Not to worry though, I think that this product is pretty darn cool.

I was contacted by Leslie Haywood, the creator of Grill Charms, and she was really upset that she missed the Zesty Holiday Gift Guide.  Since it’s a great product, I don’t mind writing a small plug for her.

Leslie LOVES all things food, wine and friends.  During a dinner party that she hosted in her Charleston SC home, she had a very spicy “light bulb moment” that has since led to her inventing, manufacturing and now marketing the perfect holiday gift for the gourmet.

Leslie adds that if you order by the 20th, she will make sure it arrives anywhere in the US by Christmas Eve.

The product is called Grill Charms™ .  Grill Charms™ are dime-sized solid stainless steel charms that are placed in your food BEFORE grilling. The serrated stem holds the charm securely in place while moving, flipping and grilling as you normally would.

Grill Charm™ your food prior to cooking to distinguish spices and flavors, steak temperatures, or to avoid health or allergy issues. When dinner comes off the grill everyone knows which one is theirs.  The first collection is the “no brainer” but the other 3 are where it gets really interesting.

With The Steak Collection, when still uncooked,  guests place their Grill Charm™ into their steak or burger with the desired charm (MR for Medium Rare etc…) then when the food is presented, nobody needs to do the unthinkable and cut into or finger all the beautiful beef to try to find the one they want.  They simply look for the correct Grill Charm™ to find the temperature of their liking.

With the Spicy Collection, before you grill, you charm your meat with the Pepper on FIRE.  Grill Charms™ grillers offer Mild, Medium and SPICY sauces and rubs without any confusion or worry about mixing them all up.  There is nothing worse then going to a cookout and having 1 plain old mild sauce because some people can’t stand the heat.  With this product, there are OPTIONS!

For any grilled food, there is The Charmed Life Collection and The Pink Collection.  These collections have six different charms so food can be personalized prior to grilling to distinguish spices and flavors, to avoid health or allergy concerns or for any reason you can dream up!

A new trend is the “season your own” cook-out.  This is where the host provides the meat, the guests pick their Grill Charm and choose from a variety of sauces or rubs that the host has set out.  Guests flavor their meat any way they wish and nobody, including the grill master needs to know or care how it’s seasoned.  When food is brought to the table, guests simply look for their Grill Charm.

Grill Charms are a great gift for those stockings hung by the chimney with care.   (With The Pink Collection, 10% of the proceeds are donated to The Breast Cancer Research Foundation.)

This is the packaging:

For product photos, news, press, and even a crazy little product demo, check out www.grillcharms.com. For $5.00 off, put “grilling” in the coupon code.

I didn’t know a product like this existed so I asked Leslie to send me a few of them and we will give them away on the blog.  Stay tuned for a giveaway coming soon.

Before I leave – I want to mention about a very cool event/idea that is being put on by Heather and mark over at HangryPants. They are giving 5 cents to a local food bank for every comment they receive on this post.

So please head over and drop a comment if you have not already.  It is a super great cause especially this time of year.  Great job Heather and Mark.

Have a great Wednesday and I look forward to your feedback.

Take care

zesty

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Product Review: Grill Charms and A Good Cause

Related posts:

1. Product Review: The Magic Shell
2. Flank and Coffee
3. Top 5 Tips for Grilling Fish
4. Last Minute Shopping Ideas…. Help!

Do we really need a reason or excuse to make chicken wings? For me… The answer is No.

However football season is back in full swing and what better food to be munching on while watching all the action is some spicy chicken wings. This recipe is nothing fancy but the process of combining the dry ingredients and then adding the oil to make a paste allows a nice crust to form on the wings while cooking. If you have a some people over and need another munchie on the menu… you could always try some knock out chicken nachos.

Ingredients

• 1 (5 lbs) bag Chicken wings
• 1 tablespoon Cayenne
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon Onion powder
• 1 tablespoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup vegetable oil

Directions

1. Rinse Chicken and pat dry.
2. If wings are whole, cut off and discard pointed tip and halve wings at the main joint
3. In food processor or blender, combine all remaining ingredients, EXCEPT oil.
4. Process until well blended.
5. With machine on, slowly add in oil and process until a thick paste forms.
6. In a large bowl, combine wings and paste.
7. Toss until wings are well coated.
8. Cover and refrigerate over night.
9. Broil or grill wings until nicely browned outside and cooked through.
10. Serve warm or at room temp.

One of my favorite parts of this chicken wing dish is the dipping sauce. The blue cheese dip goes very well and is a nice balance with the heat of the chicken wing.

Blue Cheese Dipping Sauce

• 1/2 cup sour cream
• 1/4 cup heavy cream
• 8 ounces blue cheese
• 1 teaspoon hot red pepper sauce
• 1/2 teaspoon Worcestershire
• 1/2 teaspoon salt
• Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes.
• Pour into a decorative bowl.

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Spicy Yet Simple Chicken Wings

Related posts:

1. What A Roasted Garlic Lemon Chicken

Well as most of you know by now – I like to keep things simple when it comes to food. The odd time I go all “chef like” and kick it up a notch but most times I tend to stay pretty regular and simple. Last night was no exception. I was sitting at the office wondering what to make for supper – debated some roasted salmon, some olde fashion spaghetti and then a thought rolled in my head from a commercial iI heard on the radio. Two for One Sirloins at Sobeys!

That was all my little brain needed – as I packed up may bag and headed home, all I could think of was sizzling steak on the barbecue. Some other thoughts creeped along side as I wondered what I could make with the steak. Being on PEI, and being somewhat of a meat and potatoes boy one side dish was pretty easy… potatoes.  Too add a little more health to the meal I thought lets steam a little cauliflower and broccoli.  When cooking vegetables – I pretty much always follow the technique for perfectly cooked vegetables as the results speak for themselves.

So I quickly made my way home with two delicious pieces of sirloin steak.  I say hi to the family and then march out to fire up the barbecue.  I turn the barbecue on to high heat to warm up the grill and prepare the meat to sizzle. 

Preparation

Getting back to the simple things in life – I just take olive oil and rub a small amount on both sides of the meat and then follow it up  with some fresh black ground pepper.  I do not salt the meat as it tends to tense up the meat and extract the natural juices ( which we do not want to do )

• Bring Steaks Out of the Cold: Have steaks at room temperature before grilling.
• Check the Oil: Lightly oil the grilling rack before putting steaks on (it keeps meat from sticking and cracking while keeping the natural juices in).
• Get the Grill Hot: Preheat grill to 600 to 800 degrees F and keep it at this temperature for 30 to 45 minutes before putting steaks on.
• Avoid the Flip-Flop: Only flip once after five minutes of grilling.
• Ditch the Fork: Use tongs or a spatula (A fork allows juices to spill out).
• Don’t Perform Surgery with a Serrated Knife: To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.
• Rare: Squeeze the pad at the base of your thumb. It should feel spongy and feel very little resistance.
• Medium: Press on the middle of the palm of your outstretched hand. It should feel firm.
• Well Done: Squeeze the base of your small finger. It should feel firm with no give.
• Give it a rest. After grilling, give the steak a rest for a couple of minutes to let the juices redistribute before cutting into it. A drizzle of olive oil or a pat of butter gives the steak a handsome sheen and spectacular flavor and finish.

While the steaks are resting i grab the potatoes , add some butter and spoon up some fresh vegetables and relax with the family and enjoy an old classic summer meal.

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

A Night of Sizzling Summer Sirloins

Related posts:

1. Top 5 Tips for Grilling Fish
2. Flank and Coffee

How to make great BBQ ribs. Easy tips and tricks for great ribs.

The following tips and techniques are things I have learned in the past from trial and error as well as reading alot of great cookbooks and watching alot of chefs on TV.  This is not new information but i hope I can summaraize alot of the major tips to making your next batch of ribs simply sensational.

It’s not hard to make great BBQ, and I hope to help you understand the how’s and why’s of BBQ, so your next batch of BBQ ribs will be unbeatable.

5 Tips for great BBQ ribs

1. No boiling of your ribs! Although it works I find the ribs much blander and more one dimensional when cooked this way. What you really want to do is sort of roast the meat. BBQ is a low heat method of roasting, and by dry roasting will concentrate the great flavors of the meat.

2. Low and slow! The secret to tender BBQ ribs is a long cooking time over a low temperature. You want to keep the heat between 250 and 300. Lower than 250 and you risk drying the meat, and higher than 300 is getting too hot for tenderizing cooking.

3. Take off the silver skin. The silver skin is a membrane that is attached to the underside of the bones. You can’t chew it and marinades, rubs and sauces can’t penetrate it. It’s got to go. Take a knife to slice it then grab it with your fingers and peel the rest. Season the ribs the night before you plan on cooking them. Rub whatever spice rub you’re using on the meat the night before, to give it enough time to penetrate and flavor the meat.  One of my favorite rubs as I have mentioned earlier can be found here.

4. Cook them over indirect smoky heat. I don’t have anything very fancy so I just put some wood chips in a homemade tin foil pouch adding 2 parts dry and 1 part wet to start the smoking process and then sealing the pouch and placing it directly on the fire.  The real key is indirect heat at the right tempreature.  There are often times when I don’t have smoke – they are just not quite as flavorful but don’t get me wrong – they are still yummy!

5. Don’t sauce until the ribs are done. When they are done, heat the grill up to medium and grill the sauced ribs for a few minutes.  If you do it any earlier the sugar from the sauce is just going to cause the ribs to burn – and we don’t do that!

Follow these steps and let me know if you have better tasting ribs or if you have other ideas that I may have missed – i would love to know about them.  Send me email or add a comment. Or send me some ribs in the mail.

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Zesty Barbecue Ribs – Tips you must know!

Related posts:

1. Top 5 Tips for Grilling Fish

The type of meat in the patty is important. Do not use extra-lean meat. Instead look for meat that is 80 percent meat and 20 percent fat. The ideal size for a burger patty is 6 ounces.
When forming the patty, make an indent with your thumb in the middle.

This will ensure that the meat plumps nicely. Flatten the patty before placing on the grill. Never press down on the patty or flatten it while cooking. This will release the precious juices that are essential to a burger’s flavor.

The best burgers are all beef. I tend to avoid adding anthing to the meat such as vegetables or any other ingredients. Use the toppings and condiments to make the burger more exciting.
Only flip the burgers one time. To form a good crust, set the patty on the grill and leave it alone for several minutes. Over high heat, a burger usually cooks in about four minutes per side.

Properly melt the cheese. There is nothing worse than a burger with half melted cheese. Trap the heat by closing the grill over the patties. If cooking indoors, place a metal bowl over the burgers to melt the cheese.

Don’t overlook the rolls. Ideally, the rolls should be fresh with a light toast.

Be aware of the four main factors — thickness of the patty, the fat content of the meat, the heat of the grill, and the condiments — that affect the burger. Take care when controlling these factors and you’ll end up with sheer burger bliss.

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Wanna better Burger?

Related posts:

1. Zesty’s Ultimate Cheeseburger
2. Super Easy Stuffed Grilled Pork Loin
3. Grilled Sour Dough Turkey Sandwich

If you’re like me, you are probably intimidated by a big chunk of beef. Did you purchase the right cut? How should you cook it? What happens inside the piece of meat while it cooks? And how can you best bring out the flavor and juiciness?

Most people serve large cuts of beef only on special occasions. A standing rib roast, a beef tenderloin, or pot roast is expensive and merits a formal occasion like a holiday or birthday.

Your beef entree will be a huge success once you understand a bit about meat structure and how it cooks.

Two Methods of Cooking

There are two methods for cooking meat: dry heat and wet heat. Dry heat methods including grilling, broiling, sauteing, roasting, stir frying, and deep frying. Wet heat includes braising, pot roasting, stewing, steaming, poaching, and slow cooking. Most of us cook beef by the dry heat methods, along with pot roasting, stewing, and slow cooking.  To save money on meat try the inexpensive cuts and use the wet heat method.  This approach is a sure shot to tenderness and allows you to play with the flavors each time you cook.  Don’t be shy to add flavor – vinegars and acidic fruit will help break down the meat the most effective and you can even leave it in the fridge marinating for 24-48 hours.  Stay tuned for some low and slow recipes.

The Best Cuts

For grilling, broiling, and pan frying, the best cuts of meat are rib eye steaks, strip or shell steaks, and T bone, which contains both the strip and tenderloin steaks. Sirloin and round steaks are generally going to be tough and dry. Flank steaks are good when quickly cooked and sliced across the grain.

For roasting, top sirloin, tenderloin, standing rib roasts, and top rump roast are good candidates.

For stir frying, flank, top round, and sirloin steak are good. These cuts are best cooked quickly, and since elastin is broken because the meat is cubed, they are more tender.

For kebabs, tenderloin is the best bet. This mild cut absorbs flavors easily and it is very tender.

For pot roasting and braising, chuck and rump are the best cuts. These cuts have more collagen and need long, slow cooking in a wet environment to reach their optimum tenderness. Chuck has the most flavor and is the most tender.

For ground beef, chuck is the way to go. It has optimal amounts of fat and is tenderized mechanically by the grinding action. Most lean ground beef is chuck, but if you’re not sure, just ask!

Download ZestyCook.com's Recipe E-book Free for Subscribers only: Simply Zesty

Lets Talk Beef!

Related posts:

1. Beans for Beantown and Some Beef