Endless Summer Pesto Grilled Shrimp
Summer is still with us and my inner caveman needs to be near fire, sticks and raw stuff every night.
( ok, and beer or wine or martinis..but mostly beer..ok, never martinis or wine..I just wanted to sound classy)
Why is that?
Is it the great outdoors? The freedom of the backyard? The smell of freshly cut grass ? Or perhaps it’s the stress of trying to cook a great meal while making sure that my little guy and black lab don’t knock over, fall into or throw toys into the crazy hot BBQ?
Whatever it is…I’m taking advantage of the beautiful Long Island weather, the bounty of fresh basil growing in my garden and the massive bag of charcoal at my disposal.
4th of July Chicken. The Best BBQ Bird Ever.
July 4th is Independence Day in the United States.
It celebrates the commemorating of the adoption of Declaration of Independence, July 4th, 1776, stating that the 13 American colonies were no longer part of the British Empire and that the United States of America was born.
It also gives us the right to shoot off fireworks, attend awesome parades, drink beer and participate in some serious grilling.
Let us not, ever, downplay the freedom aspect of the holiday and the respect portion.
Don’t ever let my humor, sarcasm, amazing culinary skills, ninja-esque veggie chopping abilities, outrageously handsome and rugged stature make you think that I am diluting the holiday. Not a chance. I’m just enhancing it with the previously mentioned details…because we live in the most amazing country ever and have freedoms that should never be taken for granted.
Now on to the cooking……
The Only Marinade You Will Ever Need.
Spring has sprung.
Birds are singing their anthems…
The flowers are sweet and fragrant…
The sun is shining bright early in the morning…
The landscapers are in the backyard at 7 am waving their leaf blowers around like light sabers..
And the pollen count is already high….
But, that also means that farm stand fruits and veggies are on the menu, fresh seafood is at the market and we’re cooking outside more often, so get ready for a marinade that will not only be synonymous with the nice weather but will also be known as your favorite go-to recipe.
Enter: The Only Marinade You Will Ever Need.
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It really doesn’t get any easier than this.
Freshly squeezed lemon juice, a high quality olive oil, a fragrant selection of dry and fresh herbs make this marinade the flavor of warm weather.
The zesty lemon, rich oil and delicious herbs compliment almost anything that you marinate, baste and brush this on.
Check out the recipe below in the Recipe Card section!
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- 1/4 cup fresh lemon juice
- 2 teaspoons dried oregano
- 1/4 cup coarsely chopped fresh parsley
- 1 tablespoon fresh chopped dill
- 2 tablespoons minced fresh garlic-about 2-3 large cloves
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 1/4 tsp red pepper flakes
- 1 teaspoon lemon zest, from one lemon
- 1/2 cup of extra virgin olive oil
- Whisk together lemon juice, oregano, parsley, dill, garlic, tablespoon salt, pepper, red pepper flakes and lemon zest in a large bowl and add oil in a slow stream, whisking while you pour.
- Perfect for chicken, seafood, meat or your favorite fresh veggies.
Grilled Lemon and Herb Chicken. Summer Night Perfection.
Grilled chicken is a family favorite, oh so easy and so many ways to prepare it.
Technically, it’s the still the Summer. It’s hot and nobody wants to be in the kitchen, especially when the weather is perfect, the birds are chirping and the sun is setting so perfectly in the sky.
Ok, it’s not always such a bucolic setting in August and early September here in New York, in fact the mosquitoes are out like frantic shoppers on Black Friday and the heat and humidity can be downright oppressive, but with this winning recipe, you’ll be cool as a cucumber enjoying the good life whether you are dining in or outdoors.
There are so many ways you can add flavor to chicken to look like a rock star to your friends and family, but one of the easiest and most rewarding ways is by marrying these simple and delicious ingredients that I use to make my Grilled Lemon and Herb Chicken.
Grilled Salmon with Spicy Summer Strawberry Glaze
Strawberry season is coming to an end, but have no fear…there are some excellent options if you missed the berry boat.
The summer brings us so many amazing things.
Fresh vegetables, delicious fruits, the sounds of children laughing as they run through the sprinkler, the smell of fresh cut grass and especially today…
God Awful Heat and Humidity!
Cue the Lovin’ Spoonful’s song……
Hot town, summer in the city
Back of my neck getting dirty and gritty
Been down, isn’t it a pity
Doesn’t seem to be a shadow in the city
All around, people looking half dead
Walking on the sidewalk, hotter than a match head
Perfect Porterhouse Steak. Simply Awesome.
It’s January on Long Island and it is oh so cold, but that isn’t keeping me away from the outdoor grill, aka, The Beast.
In keeping to my January foodie theme, “The Month of Meat”, I am officially a Porterhouse perfectionist.
The recipe at the bottom of this blog will give you simple step by step instructions for grilling the most amazing Porterhouse steak that has ever been placed before you.
Usually this time of year I am busy with my slow cooker making soups and sauces and other slow food creations but that’s not the case this year, so far.
Grilled Balsamic Portobello Mushroom.
‘Shrooms.
I love veggies, but let’s get honest shall we?
There are only so many salads you can have in a week without growing whiskers and long ears.
Only so many stalks of celery…
Only so many carrots…
Only so much lettuce…
Enter the Mushroom.
Perfect for meatless Monday, vegetarians or for any other reason, portobello mushrooms are my go to ‘shroom when I know that I have a busy day ahead of me and I plan on grilling some hearty and healthy food after a busy day away from home.
If you have one of those set it and forget it type of days coming up and you don’t want to break out the crock-pot, this is the recipe for you.
As an appetizer, a side or a full entree, this marinated piece of Heaven will be on your playlist for a long time.
Memorial Day. Honor. Respect. Chargrilled Rib Eye Steak.
Memorial Day is a very important day. If it’s not a very important day to you…it should be.
A day to remember, a day to continue living and a day to give thanks to those that have given the ultimate sacrifice for our freedoms. Their lives.
I’d like to honor those that gave so much in my prayers and honor my family and friends by grillin’ like a villain.
It’s time to rock out with my charcoal out, so grab a napkin and get ready to drool baby…
First…before anything…, I have to tell you that I cook steak on charcoal over gas any day of the week.
Don’t get me wrong…I love my gas grill, but sometimes you have to go back to basics from our most primitive times.
Fire and meat. Keep it simple…keep it original and keep it real.
Through trial and error, I have found that the best way to grill a steak is by removing the steaks from the refrigerator about 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature.
Next…Massage each side with olive oil, freshly cracked black pepper and sea salt.
One tbsp of salt and one tbsp pepper per side. Yup, that’s right. You need to understand that a good amount of the salt and pepper will fall off into the fire, but the ones that make it will help create the most amazing crust you desire.
20 Seconds before Mr. Beefy slides onto your plate, drop a tablespoon of your homemade butter or the best quality salted creamy love that you can find.
Follow this recipe exactly and you can rule the world….date that supermodel you saw in the newspaper…juggle knives while riding a skateboard…ok, you may not be able to do all of those things ( like I do) but at least you can be the envy of the neighborhood and the master of the coals.
Enjoy you meat and spread the love.
Happy Memorial Day!
Check out the full recipe below and…
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Twitter: FoodULuv
and on Instagram @ thefooduluv
- 1 Rib Eye Steak about 1 1/2 inches thick.
- 2 Tsp of Vegetable Oil
- 2 Tbsp Black Pepper ( freshly cracked)
- 2 Tbsp Sea Salt.
- 1 Tbsp Butter (salted)
- (1) Rub the steak with oil and 1 Tbsp salt and pepper on each side.
- ( yes, that is the proper amount..most of it falls off while cooking)
- (2) To make those pretty cross hatched grill marks, place you steak on the grill as if it was a clock with the small hand pointing at 10 o'clock and close the lid.
- (3) Grill the first side for 2 minutes.
- (4) Rotate each stake so that they point to 2 o'clock and close the lid again.
- (5) Do the same as you did on the first side. 2 minutes then turn for another 2 minutes.
- This will get you to a medium rare steak.
- Remove your steak, let it rest on a cutting board and top with butter before you slice it.
- DO NOT TOUCH OR POKE AT THE MEAT. LET IT STAY FOR THE PROPER TIME WITHOUT MOVING IT.
- When grilling directly, only turn you meat once on each side.
- These steaks are on the costly side, so we don't want to make many mistakes and ending up dried, rubbery steaks can be a nightmare.
East Creek Grilled Oysters
Oysters are a simple treat that are either hit or miss with your taste buds.
You either love them or hate them…and there is no in between.
For me.. I love em.’
I could devour dozens in a sitting, but that would not be fiscally responsible, now would it?
One needs to save money for good wine as well.
