Holiday Hiatus is OVER!

Apologies to all for the break... holidays... travel... etc. But GrillWorx is BACK! Yay!

So tonight's GrillWorx featured a lovely Ahi Tuna Steak, marinated in fresh Lime, a little EVOO, and of course beautiful, freshly grated Ginger. Seared the Tuna to seal in the juices, then 2 minutes over medium/high heat a quarter turn (a la Alton Brown) for Perfect Grill Marks... another two minutes... then repeat on the other side! :)

For the Teen, Fried Catfish (yes... on the GRILL... lol). Catfish Nuggets, tossed in Corn Meal, Cajun Seasonings, with Extra Fresh Ground Red Pepper.

Veggies... Corn on the Cob... Husks pulled back so that the corn could be cleaned and de-silked... Soaked, then Husks reapplied for grilling! Asparagus... tossed in EVOO... a little S & P!

Dessert was Asian Pears... Poached in Chardonnay... with beautiful freshly ground Cinnamon... a touch of the fresh Ginger... and a tiny dash of Nutmeg. OMG. It smelled heavenly! Served with Sugar-Free/Low Fat Vanilla Ice Cream.

GrillWorx Goes West...

I've said it before... GrillWorx is a state of mind. GrillWorx goes where I go! ;-}
So even when I am not in Hooterville, GrillWorx exists. It's true!

So here I am in West Texas... In Odessa actually. With my little portable gas grill... a glass of wine... and yummies marinating in wine and EVOO!

My tiny little West Texas Gas Grill...

So GrillWorx (West Texas Edition) featured beautiful, lean Sirloin, marinated in Dry Red Wine, EVOO and a secret blend of seasonings (okay, okay...it was Montreal Steak Seasoning, with a little extra garlic... and Worcestershire Sauce). These were grilled to a beautiful medium rare!

Asparagus spears, tossed in EVOO, S&P and some fresh crushed Garlic; the Asparagus was grilled for about 10 minutes right over the flames, evenly on all sides. Fresh Corn On The Cob, cleaned of all silk, but with the husk still on was soaked, then grilled on the top shelf of the grill.

As always in my world, Cheap Red Wine (my personal fave!) rounded out the delicious West Texas meal!

Seed Crusted Salmon, and Puff-Pastry-Cheese Burgers

I admit it. I have been slacking with my GrillWorx posts! But seriously folks... busy time of year means a little more microwaved fare for the household. Sigh. But seeing the light at the end of THIS tunnel... and that means that tonite, GrillWorx is back online! W00T!!

SO tonite's GrillWorx began with my (now) fave Amuse Bouche to prepare... Portabella Mushroom Caps. I love drizzling these with a lovely basil Pesto. Sliced Grape Tomatoes topping the Portabella Caps. This is topped with delicious Fresh Mozarella. I put these lovely tesoros on the top shelf of the grill til the Mozza is all bubbly and melty (yeah... that is a culinary term!)  When it looks right, it's served. Et Voila! Amuse Bouche!

For an entree, I selected a lovely fresh Salmon Filet. Soaked a cedar plank for about an hour before the grilling started. I have found that the cedar planks that are sold for this purpose at Home Depot are kinda expensive... around $8 for two planks. I found them at Whole Foods in Austin for only $1.99 each... and they had various sizes to select from! I usually cook a small amount of salmon, so I like to cut the plank in half. That also facilitates the soaking process -- I soak the plank in a Zip-Loc bag filled with water. Voice of experience: cedar floats. If you try to soak it in a bowl or basin, it floats to the surface and only part of the cedar actually saturates. SO you have to weight it down in the water... OR you can stick it in a water filled Zip-Loc! The Salmon was encrusted with a lovely mix of seeds and spices (Colorado Spice Company, Seed Crusted Salmon!). Smells like a little bit of Heaven! Garnished with thinly sliced lemons to add a lovely bit of brightness....

Asparagus - White and Green were tossed with EVOO (That's Extra Virgin Olive Oil!), and a little S&P (Sea Salt and fresh Ground Pepper).

For the Teen, a twist on Burgers & Fries. I grilled burger patties, seasoned with Montreal Spicy Steak Seasoning.  These were then topped with Slices of Swiss and Cheddar Cheeses.  The burgers were wrapped in Puff Pastry, and "baked" on the top shelf of the grill (on a piece of non-stick foil) til golden brown and flaky. Seasoned Sweet Potato "Fries" served as a slightly more nutritious alternative to fries or onion rings. 

A couple of Roasted Hatch Chiles complemented the meal. And then dessert... Sliced Fresh Pineapple Rings soaked in Spiced Rum and Cinnamon... Pineapple rings were grilled... and the rum, pineapple juice & cinnamon were reduced over the grill. When the Pineapple rings had achieved lovely grill marks, they were tossed back in their inebriated warm bath... this was served with Sugar Free, Low Fat Bluebell Vanilla Ice Cream. DEE-LISH!!      

The Ultimate Indulgence...

I have been on the road so much this summer that I feel I have been neglecting my grill... and of course, GrillWorx. So sorry. Of course, in addition to spending much of the summer in Austin, I have to say that stepping out on my deck at 6:30 pm to find that the temperature is STILL over 105 degrees is just distressing. SO I have encouraged soup or sandwiches... frozen dinners in the microwave... a little more than I typically do. Yeah... go ahead and say it... I am 'Mother Of The Year'...

Yet this weekend, we ventured to Dallas for a day of feasting (India Palace) and shopping (Whole Foods Market... HEB Central Market... and so many other options!)

Came home from Dallas with about a case of Hatch, New Mexico Chiles. NOTHING BETTER. So apologies in advance if it seems like there's a bit of a repetitive theme... but I HIGHLY recommend the Hatch Chiles if you can find 'em!

K'so... (nods to Christopher Moore's character Abby Normal, there!)
Tonite's GrillWorx (Hatch Chile Weekend Edition) started with Mushroom Caps. Half were stuffed with EVOO, Fresh Basil from the garden... the ONE plant that has not dried up from the misery that is Texas Summer 2011. (SO very sad). Actually it was a Pesto made from that Basil, with EVOO, Pine Nuts and Garlic. Just drizzled over the Mushroom Caps. THEN beautiful  fresh Grape Tomatoes... sliced thinly and  stuffed into the Caps. I then covered those with lovely FRESH Mozzarrella. Yeah... I don't like 'shrooms and gag at the smell of prepping this... BUT even the TEENAGER loves this one. SO in addition to my Mushrooms Caprese, I did a Hatch Chile version... Roasted Hatch Chiles, stuffed into the Shroom Caps... a drizzle of EVOO. Smothered with slivers of Hatch/Jalapeno Jack Cheese. O My. SO delicious!

Veal, marinated in a dry Chilean Cab Sauv, EVOO, and secret seasonings (Yeah... I use Montreal Steak Seasoning... well, and a few other things like Garden Fresh Garlic!).
The Teenager benefited from Hatch Chile Weekend in Dallas, too... with a freshly ground chicken sausage, stuffed with roasted Hatch Green Chiles.

Veggies included beautiful fresh Green Asparagus, tossed in EVOO, S&P and cooked right over the grill. Brussels Sprouts, halved, EVOO, Sea Salt, and thinly slivered Hatch Green Chile (veins and seeds removed!)

Dessert... Pirate Pineapples with Ice Cream... That's sliced, Fresh Pineapple... Soaked in Spiced Rum... Grilled... The Rum and natural Pineapple Juice that the Pineapple Rings soaked in were cooked down in a foil packet on the grill, with a bit of Splenda and lots o' Cinnamon! This atop Bluebell Vanilla Sugar Free/Low Fat Ice Cream! Yummy!!

Recipe: Dark Chocolate Seduction Cake

Dark Chocolate Seduction Cake, with Fresh Raspberries...

This recipe was conceptualised by the Teenager when I asked him what kind of cake he wanted for his birthday a few years ago. He told me he wanted his cake to be rich, dark and fudge-y... He requested a round multi-layer (he requested 3 layers). He originally wanted a layer of raspberry puree between each of the tiers of chocolate cake. And he requested that this be covered with a "decadent, dark chocolate ganache..." Ya gotta love a 13 year old that requests a "decadent, dark chocolate ganache". I think I must be doing something right! ;-}   He also requested that the cake be garnished with fresh raspberries dipped in dark chocolate... "so that the chocolate hardens on the fresh raspberries...". Love that kid!

I did not use the raspberry puree for the cake I took to the work luncheon the other day!

The Recipe...
It's SO good... and it is from a mix. Srsly. Sorry...

I use Duncan Hines Super Deluxe Dark Chocolate Fudge cake mix to start with. 

I add Ground Cinnamon to the mix first of all... Just cuz I like it. And it makes it taste less like a box-mix...

Add 3 eggs.
I also like to use fresh/frozen fruit in combination with the other liquids in the cake. For now, raspberries... The mix requires 1 1/3 cups of water.... and 1/2 cup of oil. I tossed raspberries in the blender... pureed them. Strained as many of the seeds out as I could! You can then add water/oil as needed... so that your total liquid addition is 1 5/6 cups!!
I recommend reducing the fat when you add blended fruit... Cuts the calories somewhat!
I also add about a bag (12 ounces) of dark chocolate chips. I use Hershey's Special Dark. I say "about a bag" because sometimes I reserve a handful back to melt and drizzle over fresh raspberries that are placed on top of the cake after I have covered it with ganache!

So other than that little deviation, I follow the instrux on the box!

So when it's done, and it's time to cover the cake... 

There's no room for any butter-cream... lard-based topping. Sorry all! It is all about the Ganache. I found Alton Brown's Ganache recipe on Food Network... Equal parts of chocolate chips and scalded heavy cream. I use Hershey's Special Dark Chocolate Chips, but have used milk chocolate for those who don't care so much for dark chocolate. Easiest thing ever... and most delicious!! Sometimes I reduce the cream a bit and add a touch of some delectable liqueur... not today of course, as the cake is for work!! Tee hee! Next time though....

The bag of Hershey's Special Dark Chocolate is 12 ounces... so I start with 12 ounces of heavy cream. I usually scald the heavy cream in the microwave... heat it until it is just about to boil! Pour the chocolate chips into a mixing bowl. Then pour the hot cream over the chocolate chips.  I usually don't pour all of the cream over them... usually leave a couple of ounces just to make sure that it does not remain runny. You can always add more cream if needed. (This is where you would adjust your cream and add liqueur if you like... Imagine Chambord here ... that's a lovely sweet Raspberry Liqueur... Yummy!) Whisk by hand, or you can use a mixer to blend until smooth. It should be smooth and satiny... if it seems too runny and you're wondering how it will EVER stay on your cake, you can chill it a little. That will help to firm it up!

When the cake has cooled, cover it with ganache. You can just pour the ganache on and let it run over the sides, or you can smooth it on, depending on its consistency and your preference. Top with beautiful fresh fruit that you find complementary to the chocolate... I like raspberries with dark chocolate!

I usually do this cake as a 9" x 13" rectangular cake... and usually make it as a take along to a luncheon or party, so it's typically in a disposable cake tin. That way, it's not tempting me for days!

SO what do you do with left-over ganache? Well, if you have a Teenager in the house you won't have left-overs... BUT if you have left-overs, you can store it in the fridge. The ganache becomes more firm as it cools. You can take a melon baller and scoop spheres of the decadent mixture, then dip those in melted chocolate or roll in cocoa powder, cinnamon, powdered sugar, or crushed nuts and make beautiful, decadent, hand-crafted truffles. (Sorry Sweet Shoppe!)

Recipe: Pesto

I got this from Food Network... It is SO yummy...

• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup EVOO (Extra Virgin Olive Oil)  
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan Cheese (O NO... not that dried canned stuff that you might find on a table at a Pizza restaurant...)

Food Processor... till it is... um ... spreadable! (actually the consistency is kinda vile if you think about it... let's not go there!)!

GrillWorx Prepares For A Luncheon...

So tomorrow is our annual in-service at the College. Professional Development. State of the College... the effects of the economy... Honestly, it'll probably be a little difficult to stay positive through that. SO...GrillWorx has prepared a LOVELY Amuse Bouche for the luncheon.

Yeah. We need a SERIOUSLY delightful Amuse Bouche to help us overcome the harsh reality of education in Texas right now! SO I have prepared for my colleagues a delightful grilled mushroom ensemble. (Yes... this is another of those things I will not eat!) 

For my colleagues (my friends) I have grilled a Mini Mushroom Caprese....

Okay, so I became infatuated with the Caprese Salad... if you're not familiar, it is beautiful fresh tomato, fresh basil leaves, and lovely fresh mozarella. I have incorporated my love of the Caprese Salad into burgers... larger scale tossed salads... and now Mushroom Caps.

So here, we have mushroom caps, drizzled with Pesto. Sliced Grape Tomatoes... and topped with a beautiful fresh Mozarella.

The Pesto -- EVOO (Extra Virgin Olive Oil, Basil, Garlic, Pine Nuts). SUPER yummy. 

You know, I do NOT eat mushrooms AT ALL. So I've never actually tried this dish. BUT I have fed this dish to many, and the response is ... well...  let's say the dish is well  received! Even the Teenager, who does NOT like mushrooms, was scarfing them down! 

Here's the finished product... -->>

I also made my Deeply Dark Chocolate Secuction Cake for a dessert. I am hoping to feel MUCH love around lunch time tomorrow!!

For the mushrooms, I recommend a lovely Chianti! 

And to complement the decadence of the chocolate cake, DEFINITELY Bluebell Vanilla Ice Cream!!

Coming soon... the chocolate cake recipe...  ;-}

GrillWorx Goes Where I Go!!

Gotta love a hotel with a sign that tells guests they
can check out BBQ utensils at the front desk!

GrillWorx is a state of mind. Ergo, it exists where I exist! This is good news, as I am in Austin this week!

The clouds parted, and a single
beam of light shown on the
stainless steal grill... ;-}

I was thrilled when I looked out the window of my hotel room last night and saw not one grill, but TWO! Yay! Two gas grills just screaming for me to grill on them!  Seriously. You gotta love a hotel with a sign alerting guests that they can check out BBQ Utensils at the Front Desk. And of course, ever conscious of the safety of the guests, a fire extinguisher right next to that sign!

Yeah...there was wine...the wine goes where I go too!

 Since I don't know where that grill has been, I scrubbed it, but also put all burners on high for a long time to fry any germs that may be present... Enjoying, of course, a glass of cheap wine while I waited! Okay. Honestly it was two glasses. Hey! I had to make sure the grill was sterile!!

So conveniently, my hotel is about two blocks from a Whole Foods. And the Conference hotel is very near an HEB Marketplace. Nice!

So GrillWorx-To-Go (Hill Country Edition) featured a freshly Ground Sirloin Burger of with Bleu Cheese and Seasonings blended into the ground beef... Asparagus Spears tossed in EVOO with S&P (Extra Virgin Olive Oil, Salt & Pepper) and Bi-Colour Corn On The Cob, Grilled in the Husk. 

I had to buy mayo here... so I added a fresh squeezed lime juice, garlic and pepper to make it taste better! Served on a whole wheat bun!

Wine, Gabby Pahinui on Pandora, and delicious eats on the grill... Just like home! ;-}

The finished product: GrillWorx To-Go (Hill Country Edition): Bleu Cheese Burger, with sliced Tomato, Grilled Asparagus; Corn On The Cob; a handful of Cherry Tomatoes and Fresh Spicy Bread & Butter Pickles (my dessert!)  ;-}

Delicious Grilled Portabellas....

It was 114 degrees today... and even though I waited until after 6:30 p.m. to grill, it was still over 106. The fan circulating the hot air felt like a blow dryer. Miserable! So GrillWorx tonight features light fare.

I started with some beautiful fresh Pesto... Fresh Basil from what is left of the garden. EVOO (Extra Virgin Olive Oil). Fresh Garlic. Pine Nuts. and a touch Parmesan Cheese. 

Veggies (Carrots, White and Green Asparagus Spears, and Green Beans) tossed in Pesto, and grilled in a wire basket over low heat 'til tender.

A Portabella Mushroom Cap drizzled with Pesto, with sliced Grape Tomatoes and fresh Mozarella Cheese...grilled 'til the cheese was all melty.

And fat little Pork Chops, marinated in Spicy Mango marinade.

Left-overs for dessert... Cherries marinated in Spiced Rum, Grilled and returned to their Rum bath... stewing in their juices (and rum) for two days! Served over Ice Cream!

Sheer Indlugence...

Sometimes you just have to splurge. This was one of those days. Work has been sorely bleak, with nothing but bad news coming from all directions. Well, since I can't fix work, the ONLY solution is something super yummy from GrillWorx! Côtelettes de veau is always the answer! 

Côtelettes de veau (Veal Chops) marinating in
Chilean Cab Sauv, EVOO and Spices.

The veal, from Fresh by Brookshires in Tyler (as Hooterville does not seem to understand the need for such indulgences!), was marinated in a lovely Chilean Cab Sauv, with EVOO (Extra Virgin Olive Oil), Worcestershire Sauce, Garlic and  S&P. The Veal was grilled over Medium/High heat for about two minutes, turned, about two minutes, flipped, about two minutes turned and then about another two minutes.Perfect grill marks, of course! And perfectly rare! (I kinda like my beef to moo when I cut into it! LOL!)

To complement, Veggies Frites. These were a blend of Carrots, Green & White Asparagus, and Green Beans. tossed in EVOO and S&P and thrown on the grill. Delicious.

Dessert... beautiful fresh Cherries, halved and pitted. Intoxicatingly delicious on their own, but soaked in dark spiced rum for several hours, then grilled... and returned to their to their drunken environment of cherry juice and rum. This was served over Bluebell Vanilla Ice Cream (Low Fat/Sugar Free).

Who cares how sucky work is when you can finish your day with a meal like this! It was SO worth the second mortgage on the house.... ;-}

Rain or Shine...

Yep, just like the postal carrier, this griller is out there rain or shine. Which actually means it rained this evening! Great news for our draught ridden area! And the warm shower just helped me foster that sense of Hawai'i that I try to squeeze out of my Hooterville deck and back yard! Gabby Pahinui on my MP3 player really helps with that one!

SO tonight's GrillWorx featured nice lean little New York Strip steak, marinated in Shiraz, with EVOO and Montreal Steak Seasoning. A few frozen Onion Rings tossed on a sheet of foil spritzed with non-stick cooking spray and fresh Brussels Sprouts, halved, tossed with EVOO, S&P and a bit of fresh Garlic. The steak, was grilled rare with perfect grill marks (of course!). Truly picture worthy, but taking pix on the grill was out tonite because of the rain!

And then there was dessert in the rain. SO worth it. Listening to Gabby Pahinui... a glass of wine... halving and pitting beautiful fresh cherries. The cherries bathed in Sailor Jerry Spiced Rum 'til it was time to put them on the fire! And then... when it was time... the rum-soaked cherries and the remaining rum and cherry juice went into a foil boat to steam and to allow the rum sauce to reduce. OMG. The smell was heavenly! And then drizzled atop Bluebell Sugar-Free/Reduced Fat Vanilla Ice Cream... seriously better than... well.. better than most everything! LOL!

Ice Cream (FF/SF Bluebell Vanilla) topped with Fresh Cherries,
Bathed in Sailor Jerry Spiced Rum... and heated in a foil boat
to create a reduction of the rum & cherry juice. O yeah. It was YUMMY!

Lamb Chop Lollipops!

Tonite's GrillWorx featured delicious Lamb Chop lollipops. You know the ones. They are just about the size of a lollipop, and have a convenient handle to facilitate devouring! These were marinated in Dry Red Wine and EVOO (Extra Virgin Olive Oil), and Herbs, including Mint, Thyme, S&P, and whatever smells complementar! Brussels Sprouts, halved, drizzled with EVOO.. and sprinkled with S&P.

L'Amuse Bouche: Grilled Caprese Portabella!

Amuse Bouche was a Caprese Portabella.... Portabella Cap, spritzed with a bit of EVOO... sliced Grape Tomatoes, shreds of fresh Basil from my herb garden, and nice fresh Mozarella Cheese.

Dessert was a Drunken Peach...halved, pitted, soaked in Kraken Dark Rum. Grilled and served with Fat Free/Sugar Free Vanilla Ice Cream!

Salmon, Haricots Verts, and Pirate Pineapples...

So Tonite's GrillWorx featured Salmon. Wild Sockeye Salmon. Not quite sure what that means, but I am envisioning something from Harry Potter...

Yet spritzed with EVOO (Extra Virgin Olive Oil) and encrusted with a blend of Orange Zest, Pepper, Sea Salt, Garlic, Basil, and Thyme... and grilled on a cedar plank... Well, it looked quite delicious! (Of course, you know, I do not eat fish!)

Veggies tonite included Corn On The Cob... Cleaned, rinsed and soaked, and grilled in its Husk. And Haricots Verts... with a touch of thinly sliced Onion and halves of Grape Tomato... drizzled with EVOO, a touch of S&P.

Wine choice, Los Pinos Rodeo Red (Personal Fave of mine! Yeah, I know... white wine with fish. Whatever. I like what I like! Yeah. I am a bit of a heathen!

Pineapple rings, soaked in Rum... sprinkled with Cinnamon. Grilled..
Served with Fat Free-Sugar Free Bluebell Vanilla Icecream.
And Flour Tortilla Quarters... grilled to a crispy texture, sprinkled with
Cinnamon and and a blend of Sugar/Splenda.

Dessert was phenomenal. Fresh Pineapple rings soaked in Dark Spiced Rum... Grilled. The rum that the pineapple soaked in was heated with the pineapple core bits, to add a little pineapple flavour... A dash of Cinnamon was incorporated too! A Flour Tortilla, quartered and spritzed with Canola Oil, sprinlked with Cinnamon garnished the dish, and added a little crunch.

GrillWorx On The Go...

Last nite was spent with great friends, so GrillWorx went On The Road!



Vanessa's Chocolate Covered Cherry Cupcakes...
Mmmmm! I want Dessert first!



Portabella Caps and Salmon on Cedar!



Lots of people, and a small grilling surface meant that dinner would be prepared in shifts! We started with a little Amuse Bouche, Portabella Caps, stuffed with Cheddar Cheese and fresh sliced Jalapenos. When the Cheese was all melty (yes, "melty" is an official culinary technical term!), we sliced these up so that everyone could have a taste. ('cept for me... I don't care for mushrooms!)

Also, a couple of lovely Salmon Fillets, seasoned with Dill and Lemon, and grilled on Cedar Planks to enhance their flavour. I soaked the cedar planks so that they would not burn, and spritzed a little EVOO (Extra Virgin Olive Oil) on the fillets so that they would not stick to the Cedar. Then drizzled the top with freshly squeezed Lemon juice and dusted them with Dill. (Did I mention that I do not care for fish?)



Spicy Boudain and Salmon on Cedar

The Teenager loves Boudain, so I brought plenty of that for him and his friends. If you're not familiar, Boudain is a Cajun pork sausage with rice and plenty of Cajun spices. (This is another delicacy that I do not care for! But it seems like I am in a minority...everyone that likes spicy seems to like Boudain!)



Brussels Sprouts, Petite Sirloins, Brats



Petite Sirloin Steaks, marinated in Dry Red Wine, with EVOO, S&P, Garlic and other Seasonings were grilled for people like me that don't like Mushrooms, Salmon and Boudain!  And Robert brought Cheddar Bratwursts.




Brussels Sprouts steamed on the Grill

 

The Veggie du jour: Brussels Sprouts, halved, tossed in about a tablespoon of EVOO, and sprinkled with S&P, steamed on the grill in foil pouches. To faciliate creating these foil pouches for steaming veggies, I use ice cubes rather than water... that way you don't have water pouring out of the foil! As I don't care Brussels Sprouts, Shane, Lonnie, Sara and David served as official tasters for doneness!

Mike slow-smoked chickens, and Ashleigh created Baked Beans and a lovely Potato Salad. Sara and David brought what they called Mystery Meat (which turned out to be lovely Pork Spare Ribs, marinated in a tangy Barbecue Sauce.

And then... Dessert. 



Vanessa's decadent Chocolate Covered Cherry Cupcakes. O yeah... it was good!

 Vanessa created these lovely cupcakes, rich chocolate cake infused with cherry juice... cherries baked inside and as a topping. Garnished with beautiful mint sprigs from Sandy's herb garden!



Great food, good wine, and awesome friends! What a lovely evening! Thanks everybody! ;-}

   

Simple Fare... Burgers, Fries and Onion Rings

GrillWorx last nite was devoted to teaching the Teenager the skills of the trade. So dinner was Teenager's Choice. Of course, that means Burgers and Fries!

The Teen's burgers were Angus patties. We mixed a blend of shredded Cheddar and Pepper Jack Cheese, chopped Jalapenos (thanks Brandi!) and Applewood Smoked Bacon, thick sliced, and grilled (on a piece of foil so the drippings do not catch fire!) to crispy perfection. The Bacon was crumbled up and that along with the Cheese and Jalapenos were blended into the ground Angus. Seasonings were simple... Montreal Spicy Steak Seasoning. Rather than Cheddar/Bacon/Etc., my burger was mixed with Bleu Cheese, fresh crushed Garlic, and S&P. (Sea Salt and Pepper...I use a blend of Black, Red, and White peppercorns, and prefer a coarse grind!)
The Teen's Burgers (yeah, he had two!) were served on King's Hawai'ian Sandwich Rolls. Mine was naked... sans buns, but with a big slice of Tomato.

As accoutrements, the Teenager selected Fries and Onion Rings. These are pre-fab... directly from your grocer's freezer section. Teenager spritzed a little non-stick cooking spray on a sheet of foil and arranged the Frozen Treats in a single layer. The Teenager likes spicy (wonder where he gets that!), so he liberally seasoned the fries with Montreal Spicy Steak Seasoning.
For me, the accompaniment did not include Fries and Onion Rings, but rather left-overs from lunch...Grape Tomatoes and Mozzarella Cheese, with a few leaves from my beloved Basil plant.

Glass o' Wine (or two!) on the deck for me, and a big glass of ice cold milk for the teen!

Can't ALWAYS Eat Healthy...

Sometimes you just gotta be bad, ya know?

Pears, poached in a light semi-sweet Red Wine, with Cinnamon. Served with Fat-Free/Sugar-Free Bluebell Vanilla (sprinkled with Cinnamon). Garnished with a grilled Tortilla quarter, sprinkled with Cinnamon and a blend of Sugar & Splenda. Can we START with dessert?

Last night's GrillWorx was a perfect example of that need to stray from healthy eating! I decided that the teenager would enjoy fried catfish after an arduous day of building and programming robots. And so it was. Catfish, fried on the grill. Sprinkled with Cajun seasoning, while still hot from the oil. He was quite thrilled. He LOVES that stuff.


Okay, so it wasn't ALL bad-for-you-food. We had grilled Asparagus spears (my favourite, you know) tossed with about a tablespoon of EVOO, and sprinkled with Sea Salt and fresh ground Pepper (Black, White and Red). And Zucchini medallions, spritzed with EVOO, S&P sprinkled across, and fresh Chopped Garlic... nice big chunks that roasted to a lovely golden brown over the grill. I put the Asparagus directly over the flame, but the Zucchini were on a sheet of foil... just to prevent loss to the hungry grill gods.


And then for dessert... Pears picked from a friend's tree, Poached in a light, semi-sweet Red Wine, with Cinnamon. These, I half or quarter (halved last nite!) and wrap in a foil pouch to keep the Wine and Pear Juices from escaping to become sacrifices to the grill gods! The smell of Pears and Cinnamon poaching on the grill is unmatched as far as I am concerned. Divine.

But that is not all that was on the grill last night... O no!


When you walk out onto my deck and the grill is fired up, the first smell you would typically notice is beef. Rich, decadent beef. Yep. The Canine Companions eat well around my house! Last night, Beef Neckbones, grilled to medium rare perfection for their feasting enjoyment! Yes, I grill for my dogs. But seriously. Look at those faces! How could I NOT grill for them?? ;-}

So what's on the grill for tonight? Stick around and find out! Better yet, stop by! ;-}

Perfect Grill Marks? Maybe NOT! More Wine, Pls!!

Tonite's GrillWorx: Beautiful, thick cut Pork Chops, trimmed of excess fat and marinated in
Ginger People Spicy Ginger Teriyaki Marinade. Fresh white Corn on the Cob, grilled in the husk... so delicious and sweet using butter or salt would be a crime! And Brussels Sprouts, halved, tossed in EVOO and seasoned with S&P and a bit of Garlic!


Behind the scenes at GrillWorx:


Vacation! Yay! Being on vacation in my world usually means being somewhere other than home, but still working. Well, not so much work today, as I decided to start a blog. But it still meant that I was away from home. Yes, I was far, far from home, at least for the better part of the day, in beautiful, exotic Texarkana, Texas. (The teenager had Robotics camp at the University there.) So driving that immense 60 mile distance really wiped me out! Okay... maybe not so much the distance as much as being a captive audience in the car for three hormonal, albeit precocious, teens all trying to best one another with their wit and senses of humour. Consequently tonite’s GrillWorx needed to be something quick and easy!

So little pork chops… thick cut, trimmed of excess fat… and marinated in
Ginger People Spicy Ginger Teriyaki Marinade. Yummy! While the chops were marinating, the veggies went on the grill. Can’t have a meal this time of year without beautiful White Corn on the Cob! Fresh, sweet and delicious, I stripped back the husks and cleaned it of its silk, washed it and wrapped it tenderly back in its husks to stay juicy on the grill! Also, Brussels Sprouts, rinsed and halved, tossed in a tablespoon of EVOO, with a touch of Sea Salt and freshly ground Pepper, and Garlic…just a touch. These were steamed on the grill in a foil pouch. For steaming veggies on the grill, I usually toss a few ice cubes in with them to help them steam perfectly. Why ice cubes? Just to facilitate the packing process! Water does not like to be confined with Brussels Sprouts apparently, and it makes every effort to escape. Ice stays put. At least while your sealing up the foil pouch!

So after the veggies had been on the grill for a while (Corn first… then Brussels Sprouts!) it was time for the Pork Chops! Going for Perfect Grill Marks (PGM), a la Alton Brown! Alton Brown is one of my culinary idols, ranking right up there with Anthony Bourdain. Alton Brown says to make the PGM, the grill should be on medium high. Pork Chops go on the grill, and two or three minutes later they are turned a half turn (not over!)… just to get those beautiful cross-hatch grill marks. Yep. The PGM. Two or three minutes later, the Pork Chops are flipped… and two to three minutes later turned a half turn again. O yeah... and a little bit of Sausage for the teen... left overs will make a nice addition for a quick breakfast in the morning as we are racing out the door to Robotics Camp!! ;-}



SO here's the problem! Sometimes the marinade you use carmelizes... and can even burn. For me, it's tough to get the Pork Chops cooked through and NOT burn the delicate coating of marinade that remains on the meat. Of course, that's probably because I focus more on drinking wine and not so much on monitoring my grill marks! (*blushing!*)

Ah well! Cheers! So much for PGM!


Tonite's wine selection was just like me... cheap and sweet!!! (A light sweet red was a nice complement to the sweet corn and spicy-sweet teriyaki!)

So what'd I cook tonite that I dislike? No Brussels Sprouts for me, thanx! ;-}

Flaming Seafood...

This weekend, I decided that I wanted to try pan searing some things. Yeah, I have been watching too much food network. But dang! They make it look so easy... and SO delicious!

Up to now, when I have had a flame-up on the grill, it's totally by accident, usually after I have grilled soup bones for the canine companions (Jaz and Delilah). Those things are disgusting, and tend to drip fat onto my pristine grilling surface, which, if not cleaned up, catches fire. Not pretty! Yet still, when they do it intentionally on the Food Network... well, it's just so impressive! Must. Try. Now.

So on this day, I chose to flame! Beautiful fresh scallops smuggled into Hooterville by an unsuspecting mule... rinsed and swaddled in paper towels to gently dry the precious treasures from the sea... then seasoned with Sea Salt and freshly ground Pepper (I like a blend of Black Pepper, White Pepper and Red Pepper). A non-stick skillet waiting anxiously... heating on the side burner of the grill... A little EVOO (that's Extra Virgin Olive Oil, y'all!) drizzled into the bottom of the pan... and then... when the oil wass hot enough, in went the Scallops! I gave them a few seconds to really get comfy in the hot oil, and then poured a dash of Chardonnay into the pan. BAH-WHOOOOSH! Impressive, no?

O...You might not wanna try this one if your due for a visit with your aesthetician! ;-}

The Seared Scallops were accompanied by beautiful White Corn on the Cob... grilled in its husk to prevent the escape of deliciousness! Also, of course, tender Asparagus, tossed in EVOO and S&P (yeah, that's just Salt & Pepper). There's just nothing better than Asparagus that's been tossed on the grill!!!

The wine was Naked Chardonnay. Nice!

O...did I mention that I really don't care for seafood?? ;-}