Grillin' - - Page 7

by 80 Proof

Fly Eagles Fly

Much to Gansie’s chagrin I have not turned into a full-fledged Philadelphia Eagles fan. My theory is that I couldn’t possibly understand the pain and torment that constant losing brings; so I will root for them, but can’t call myself a fan. It wouldn’t be fair to real Bird’s fans. Plus, I’m a Duke basketball fan, I root for winners (just lost half of our readership).

A couple of Sunday’s ago, our movie star friend Matt (broadandpatterson) offered up 2 of his season tickets to me and Gansie. We jumped at the chance to spend 8 hours in 30 degree weather; who wouldn’t? This being football and all, we knew we had to tailgate. Unfortunately, Matt and Julie couldn’t leave DC until Sunday morning, so they missed most of the fun. But Gansie and I, along with Gansie’s brother and his extremely hungover friend, did make it out the lot by 10:30am (1 pm game).

by Liza

Hot Potato!

And I’m not talking about those boring potatoes, I’m talking about the much more fabulous and way more flavorful sweet potato. They are just as easy to cook, plus they are orange and more nutritious. Yet they are often ignored or associated with Thanksgiving. Adding marshmallows is definitely de-lish, but sweet potatoes are much more versatile – try this recipe and see how good Hot and Spicy Sweet Potatoes are!

Cut sweet potatoes into strips
Coat in olive oil
Shake a good amount of Chili Powder all over the strips
Bake in the oven, throw them on the grill, or even cook them in a skillet!
Every way is good!

Trivia: Are Sweet Potatoes and Yams the same thing?
See answer after the jump!

in Veggie 6 comments

by Edouble

Dinner with Edouble

Beef, it’s what’s for dinner…

At least usually when I’m cooking. I am a red meat monger and I sometimes wonder if I might be suffering from some kind of Iron deficiency. Anyway, had a tasty steak night this week. We used our newest favorite way to prep steaks that are going on the grill—olive oil and coarse sea salt. Type of steak—boneless short ribs, mmmmm. Sort of fattier than other cuts, but all the more juicy. Medium rare, of course. Along side the meat we grilled zucchini and yellow squash, sautéed up some red chard, and served it all with a side of rice. Isn’t it beautiful!

The power of coarse sea salt is really amazing, actually. While at the beach I used it on two 2lb tri-tips. Normally I rub the oil and salt on maybe 10 to 15 minutes before the meat hits the heat, but this time I did it an hour or so beforehand. The result—succulent but salty beef. But hey, I also love salty foods. We skewered yellow squash, zucchini, and baby bellas to go with. It was quick, easy, and tasty.

The “surf” portion after the jump.

in Fish / Red Meat 2 comments

by El

All Hail the Mac-n-Chief

Editors Note: This blog wouldn’t be possible without the musings of El, who was at the core of our food obsession beginnings. Although she had shied away from the blog spotlight for a while, she eventually gave into our demands that we feature her glorious and knowledgeable take on food. Welcome, El.

As one of the founding members of CC 508, and long time food lover, my first post will no doubt be a disappointment to ES lovers (most particularly the ES founders). I fully admit that I have committed a sin against ES’ cardinal rules: the big C-word. But I feel I must baby-step back into the kitchen after being a slacker for way too long. Now, on with the story…

I was born and raised on homemade macaroni and cheese, turning my nose up at anything coming from a box–-the epitome of CHEATING. However, necessity drove me to discover Annie’s when I was in college. The “organic” label made me feel I was not straying far from the comfort I found in a bowl of mom’s classic. Post-college I find myself vacillating between 100% homemade, and the ease of boxed Alfredo. Last night I decided it was high time to merge these two loves.

in Cheese / Veggie 8 comments

by gansie

Pepper Threesome

A lazy Friday night. It’s summer. It’s hot. You worked all day. You just want some friends, some easy, grilled food and ~~some~~ lots of wine. Oh, and to pass out at a decent hour so you can get up for the next morning’s farmer’s market. (Or maybe that’s just me.)

Next time you’re asked to bring something quick and effortless to a neighborhood grill session, follow these directions for a colorful summer time salad.

Grilled Three-Color Pepper Salad

Toss one red, one green and one yellow pepper with evoo, coarse sea salt and freshly ground black pepper. When grill is ready, throw them on whole. Keep turning until all sides are slightly charred.

While peppers are on the grill, grab a bunch of whatever greens you have available (I used Romaine) chop, if necessary, and add to bowl.

Crumble cuajada fresca con rojo (a Latin-style soft cheese with some heat) on top of greens and mix in. You can also use feta and throw in some red pepper flakes.

When peppers are off the grill, coarsely chop into bite size pieces. Add to salad. You can season with a couple dashes rice wine vinegar and more evoo and s&p as desired.

in Cheese / Recipe / Veggie 0 comments

by 80 Proof

Gross

Well, we did it. We hit ~~100~~ 102 degrees today, by ~~noon~~ 1 pm. To celebrate, I am going to go cook lunch on the sidewalk…

And to think, when we were younger, we solved this heat problem by jumping in a pool.

in Uncategorized 12 comments

by Edouble

Chimi what?

Chimichurri! This is an Argentine sauce that you eat with steak, mmmmmm…it’s f’in fabulous!

Here’s what’s in it:

Olive oil (about a cup)
Red wine vinegar (about a cup)
Chopped, fresh parsley (lots)
Garlic (lots)
Crushed red pepper flakes (a tablespoon)
Oregano
Salt (optional)

These are rough measurements since I never measure, but you can figure out the mix you like best. Point being that you stir all of this up in a bowl and then when you’ve got your nice grilled steak all sliced up, you drizzle this (or spoon it) onto every bite and good gravy it’s good.

Photo: Tenurecollegerfc

in Red Meat 3 comments

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