Celebrating Memorial Day
I’ve said this before, but it’s the thank-you emails I get from our servicemen and women stationed abroad that I find the most inspiring of all. To be able to provide these heroes with a few moments of entertainment makes my otherwise frivolous existence seem a little less so. Thank you, God bless you, and God bless America!
Asian-Style Grilled Flap Meat Salad – You Heard Me, Flap Meat
This is not something they keep in the meat case, so you’ll have to ask them to cut you a few pounds, but it’ll be worth it, and they’ll think you’re cool. Most people haven’t heard of flap meat or flap steak, but it’s hardly an exotic cut.
If you like Mexican food, and order carne asada,you’ve enjoyed grilled flap meat. While it did make for some extremely tasty Asian-style lettuce wraps, you can use this in so many other wonderful ways. Half the fun is playing around with different marinades and spices, but regardless of how you flavor yours, you should try this in tacos, as well as for an amazing Philly cheesesteak.
Just be sure to get that grill really hot before you slap down your flap. This needs to be cooked hot and fast, and as close to the coals as you can get. Since everyone asks, I’m using a charcoal Weber “Q,” which is unfortunately not made anymore. Hey Weber, please make this grill again. Thank you. Anyway, if you’re looking for a fun, new meat for your Memorial Day cookout, I hope you give this grilled flap meat a try. Enjoy!
Just be sure to get that grill really hot before you slap down your flap. This needs to be cooked hot and fast, and as close to the coals as you can get. Since everyone asks, I’m using a charcoal Weber “Q,” which is unfortunately not made anymore. Hey Weber, please make this grill again. Thank you. Anyway, if you’re looking for a fun, new meat for your Memorial Day cookout, I hope you give this grilled flap meat a try. Enjoy!
Ingredients for about 4 portions:
2 pounds flap meat
2 tbsp green curry paste, or as needed
2-3 tbsp fish sauce
2-3 tbsp rice vinegar
2 tbsp coconut milk
freshly ground black pepper to taste
cayenne to taste
salt if needed
Lettuce, carrots, red onions, chopped peanuts, and cilantro leaves for salad
--Marinate for 4-12 hours in fridge, or an hour out at room temp.
Lettuce, carrots, red onions, chopped peanuts, and cilantro leaves for salad
--Marinate for 4-12 hours in fridge, or an hour out at room temp.
*For the dressing, into the reserved meat juices, I added sambal, fish sauce, and rice vinegar to taste. I didn’t measure anything, and neither should you. Taste, adjust, repeat.
Appetizer
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Asian Cuisine
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Beef
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Grill Recipes
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Salads
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Spicy
Sublime Strawberry Popsicles
3 ingredients make the most perfect Strawberry Ice Pop! It's the perfect summertime treat.
Nothing beats the summer heat like an icy cold summery treat. I love popsicles! They are light, refreshing, so easy to make and made perfectly sweet for you, as you control the sugar. There was not much thinking when I was deciding what flavor to make. Chad and I scored the best strawberries at the grocery store last week. We ended up buying around 70 pounds total. Needless to say, we are stocked for the year on Strawberry Jam and have been enjoying many summery desserts. It truly was lucky to get such great strawberries for such a great price.
Click here for Recipe»
Desserts
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FrozenTreats
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Fruit
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IcePops
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SimpleDesserts
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Strawberries
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TSRISummer
Creamy Asparagus & Cauliflower Soup with Hold the Bacon
But this time, I resisted all temptations and somehow managed to keep this fairly pure. I don’t expect you to show the same restraint. However, if you do, you’ll be rewarded with a delicious bowl of soup that despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that.
The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood also provides a smoother texture to the soup than the less starchy asparagus could achieve alone.
Speaking of nice color, try to get your hands on some nasturtiums. They are quite safe to eat...I’ve heard from several people...and have a very subtle watercress-like flavor. They’re not fried bacon, but what is? Anyway, whether you choose to accessorize this soup or not, I hope you give it a try soon. Enjoy!
Ingredients for about 8 cups of soup:
2 tablespoon extra virgin olive oil
3 chopped cloves garlic (you can also add diced onions, leeks, shallots, etc at this point as well)
*6 cups chicken broth, or water for you vegetarians
1 head cauliflower cut into small florets (about 1 3/4 lb)
2 pounds asparagus, trimmed
salt and pepper to taste
cayenne pepper to taste
nasturtium petals for garnish
nasturtium petals for garnish
*use more or less broth to adjust soup to your desired thickness.
Oven Roasted Rosemary Garlic Fingerling Potatoes
The easiest side dish recipe you will ever make. Fingerling potatoes roasted to perfection with rosemary and garlic is our favorite potato dish ever!
I started making oven roasted vegetables a few years ago and completely fell in love with the flavor. The caramelization that occurs during slow roasting bringing out the sugars in the vegetables is incredible. But, I had never made potatoes that way, until...
Click here for Recipe»
Classic Split Top Hot Dog Buns – How We Should Be Rolling
Don’t get me wrong; if you hand me a hot dog at the ballgame, it’s not like I’m going to throw it back in your face (unless you have Dodger face paint on), but given the choice, this butter-crisped, split-topped bun is the way to go. Thanks to its genius design, the meat and fixings go in the top, which leave three relatively flat sides to toast in butter. How this thing never got patented is the real mystery.
You can also make the same number of rolls as you have hot dogs, which apparently is the kind of calculation the hot dog bun industry can’t quite master. Okay, hot dogs come 10 in a package, so let’s do the buns in packs of 8. Seriously, what’s wrong with these people? Anyway, math aside, I hope you give these old-fashioned, split top hot dog buns a try soon. Enjoy!
Please Note: As I mention, this is the exact same dough as our hamburger bun recipe. Click here to watch the official dough video!
Please Note: As I mention, this is the exact same dough as our hamburger bun recipe. Click here to watch the official dough video!
Ingredients to make 8-10 hot dog buns:
1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast)
1 cup warm water (105 F.)
1 large egg
3 tablespoons butter
3 tablespoons sugar
1 1/4 teaspoons salt
1 pound all-purpose flour (*about 3 1/2 cups)
*Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading
Bake at 375 degrees F. for about 20 minutes, or until golden-brown
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