Cooking with Jager: BBQ Pulled Pork Sliders

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Alright, summer is now officially on and it’s one week til Independence Day which, let’s face it, means you’re not getting an ounce of work down over the next two weeks. Yep, the next 10 days are officially reserved for browsing pinterest at your desk, “working” while actually surfing sites like www.weluvbingo.com, and of course, deciding what you’re going to grill for the 4th. May we present our first suggestion: a pulled pork slider recipe that proves  Jägermeister is good for something other than getting the party started.

Jägermeister BBQ’d Pulled Pork Sliders with Jicama-Avocado Slaw

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A Salsa for Summer: Grilled Watermelon and Feta

As I get older and now that I have life all figured out (Ha!  Sense the sarcasm, folks), I am less embarrassed about stuff. I used to be the girl who turned beet red and just about died from humiliation over the tiniest things.  Now, if I trip in front of you (I most likely will) I’ll just smile and wave.  Saying something stupid?  I do it on the daily.  I’m okay with it.

The one thing I am consistently still embarrassed over is my iPod music selection. The worst part is that I voluntarily put all the crazy embarrassing music on there. Just to give you a taste, there are about 300 songs including Pitbull (face getting red), assorted 90’s rappers (getting redder), maybe some country (eyes closed in shame) and a butt-load of Glee renditions (maximum levels of musical embarrassment reached).  I’m just gonna tell you, I sometimes roll my eyes when listening to my iPod alone.  I need an intervention.

Why am I discussing this with you today?  Well, I had some willing taste-testers hanging around my kitchen while I made this killer salsa aaaaand my iPod was on the speaker dock. So, when I think about this salsa, I will forever associate it with the delicious flavors of fresh watermelon with a grilled char and tangy feta, along with the ear raping sounds of Miley Cyrus.  Oy.  Y’all, forget I wrote this, okay?

Grilled Watermelon & Feta Salsa

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Grilled Rosemary Chicken and Potato Kabobs

Please tell me we all have these days.  When we look at the laundry to fold and the grass to mow…and end up on a raft in the pool drinking beers. Please tell me it’s okay to sometimes have a whole week like this.

Well, despite my incredible procrastination of monotonous house chores as of late, I have actually still been making food. Ok, I’ve been grilling food in between dips in the pool.  Whatever. This recipe is perfect for procrastinators and slackers alike. It is so easy, it’s embarrassing to call it a recipe. Well, clearly that’s not going to stop me from sharing it with you lovely people today.

Grilled Rosemary Chicken and Potato Skewers

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Plate It or Hate It

Recent food world discoveries the ES crew is loving and hating

Plate It: Flashlight Grill Tongs

Problem: 60-degree February days means grilling season has started six months early, but it still gets dark outside at 5pm. Solution: Put a light on it! Available from homewetbar.com.

Hate It: Cup-a-Cake

Problem: You need to carry a single cupcake around with you all day, but just hate how the frosting gets all over everything in your purse. Wait, no…Really? Did this need to be invented?

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Besting Bon App: Double Grilled Salad

I rarely like to write about recipes I read in magazines. I tend to think that if it passed the editorial muster of print publication, my skills of improving upon it usually fail. However, once in a while I manage to get it right and when I do, I like to share. I’m a giver like that.

A couple of weeks ago I had a couple of friends over for dinner. One of them is a picky eater — yes, I sometimes think to myself, why do I bother to have these types of friends at all, let along invite them over to eat? I was cooking chicken and I wanted a simple, but fresh and summery side, and I came across this Bloody Mary Tomato Salad in July’s Bon Appetit. I made this salad to the letter, and it was delicious, my guests loved it. But there was something not right. I gave it some thought and decided to make it again, this time over July 4th. Again, I was hosting, so I increased portions and changed it up some. And again, my guests loved it, all 15 of them. To see what changes I made, keep reading.

 

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