Steak Kabobs

We are getting some fabulous bell peppers and cherry tomatoes from the garden right now… I could not think of a better use for these beauties than kabobs! You can really put almost anything on kabobs! These have vidalia onions, tomatoes, bell peppers, and steak. You could definitely use mushrooms, shrimp or chicken. Zucchini and yellow squash are also perfect kabob vegetables which I use all the time. See the pictures below of all vegetable kabobs that make a great side with steaks or burgers. Throw on some peaches and pineapple if you are feeling adventurous. Steak and chicken should be marinated in advance. But the main point is… Have fun and use what is in your garden or your fridge. Sirloin or tenderloin tips are usually cheaper and are already chopped for you. But if you cannot find them at your grocery store, use whatever steak cuts you prefer. See the pictures below for inspiration but use your favorite vegetables or whatever catches your eye at the farmer’s market. Use a vidalia onion dressing or balsamic vinaigrette glaze to add some zing to the vegetable kabobs. The brightly colored and super fresh summer vegetables are the highlight in these kabobs. So serve them with a complimentary Sauvignon Blanc. Starborough makes a super reasonably price Sauvignon Blanc from New Zealand. The wine has crisp and refreshing citrus notes with hints of tropical fruit.

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Steak Kabobs

1 lb steak tips, or steak chopped into one inch pieces
3/4 cup Balsamic vinaigrette (recipe found here)
1 medium onion, quartered
3 medium bell peppers, chopped into 1 inch pieces
1/2 cup cherry tomatoes
1 Zucchini or yellow squash, sliced
Salt and freshly ground pepper
Bamboo or metal skewers

Place the steak pieces in a container with 1/2 cup balsamic vinaigrette, cover and refrigerate for 2 hours. If using bamboo skewers, soak in water for 30 minutes prior to preparing kabobs.

Assemble the kabobs by alternating onions, bell peppers, tomatoes, squash and steak. Drizzle with remaining balsamic vinaigrette. Sprinkle generously with salt and pepper.

Prepare a medium heat fire in a charcoal or gas grill. The charcoal is ready when it is covered with ash and no longer burning duper hot. Cook the kabobs for 4 minutes, turn and cook for another 4-6 minutes. The steaks should be 125 degrees for medium rare.

This is a Bubbly Kitchen original recipe.

Grilled Burgers

It’s really hard to blog dinner recipes right now because I am mostly just throwing random food on the grill. I have mostly been making burgers, steaks, chicken, shrimp, and vegetables that are simply grilled over charcoal. I thought I would update my burger recipe because I have really refined this. There are a lot of fancy things out there with people grinding their own brisket and steak for burgers. One day I would like to go on that adventure. For now I like to use a ground beef with about 30% fat. You can buy leaner meats but your burgers will suffer. The extra fat is where all the flavor is kept. My favorite cheese for burgers right now is creamy havarti, it is to die for. And of course I always have extra bacon around which makes any burger even more insanely good. The other key to a great burger is the pickles. I prefer boars head dill sandwich pickles.

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You will also need a perfect bun (don’t worry, I am working on a recipe!) like a brioche or onion roll. Fresh Market has the most impressive brioche burger buns. But I cannot count the number of times we have eaten burgers on the 4 hour baguettes. When I am trying to be healthy and we have extra burgers, I eat them for lunch without buns. These burgers are so delicious they don’t even need bread. But in all honesty, I usually pity people who are trying to be low carb and eat a juicy burger without a perfectly toasted bun. Mostly because if you don’t buy buns, how can you have extra buns around for bun fights with your friends. I like to have light red wines with burgers. But there is nothing more perfect than a dry rosé before dinner on hot summer days. Your grill master will definitely appreciate it if you bring him a glass of Domaine Houchart Côtes de Provence. This is a very refreshing, light pink wine from France. Here is an updated recipe for how we are making burgers this summer.

Burgers, Summer 2014

1 pound 75% lean ground beef
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 dashes liquid smoke
1 tsp ground onion powder
1 tsp garlic powder
1/2 tsp dried Italian seasoning
1/2 tsp salt
1/2 tsp pepper
1/4 cup Italian style bread crumbs (you can substitute panko)
1 egg
4 brioche buns (plus extra to throw at your friends)
Optional but not really optional: lettuce, tomato, onion, pickles, bacon, your favorite cheese, ketchup, mustard

Mix together the ground beef, Worcestershire, soy sauce, liquid smoke, and dry seasonings. Use your hands to mash everything together until it is all evenly incorporated. Mix in the bread crumbs. Add the egg last, making sure to mix it well into the ground beef.

Divide the meet into 4 similar sized balls (I like to use a kitchen scale and weigh out 4 oz portions). Form the patties by pushing out from the center and rotating in your hands to hold the meet tight together. You want the center to be a bit thinner than the outer edge of the patties.

Prepare your charcoal or gas grill to a medium heat fire. Cook the patties for 4-6 minutes per side. 135 degrees will be medium but you can cook them to your desired level of doneness. (This will also vary depending on grill temperatures.)

This is a Bubbly Kitchen original recipe.

Balsamic Stuffed Mushrooms

My husband rarely picks things out at the store. Mostly he just walks around pushing the cart and looking at sports news on his phone. But one day at the store, he reached out for portobellos and said “Let’s get these.” I do not care for mushrooms, but for him I will cook whatever he wants. Especially when he chose something at the grocery store for once in 2 years. I actually ate one of these mushrooms, and it was pretty good. But he should really be the one who writes this post because he absolutely loved them. This recipe was inspired by my current obsession for all things balsamic vinaigrette. Which actually stems from all the amazing fresh strawberries that I am putting on salads lately. The blog has really been all over the place this summer. Mostly because at home I have just been grilling simple things and the rest of the time I am eating the most amazing salads ever (with the leftovers from the grill).

 

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You can buy pretty great balsamic vinaigrette from the refrigerated dressing section at the store. But if you have an extra few minutes, you should definitely make your own. Below is the vinaigrette recipe I have been make. Soon I will post a perfected creamy balsamic vinaigrette that will make you want to eat a salad immediately. Whether you like mushrooms or not, this recipe will impress all your friends at your next barbecue. In case you don’t know anything about mushrooms, here is an article about how to select and prepare portobellos.

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Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 tsp dark brown sugar
1 tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil

Place all the ingredients in a screw top mason jar (or whatever container you have on hand) and shake until combined.

Balsamic Stuffed Mushrooms

6 large-ish portobellos
1/2 cup panko
1/2 cup grated mozzarella
1/4 cup grated parmesan
1 tsp italian seasoning blend
1 tsp chopped garlic cloves
1/4 cup butter, melted

Use a spoon to scrape out the gills of the mushrooms (they can be eaten but will turn everything a murky brown color). Paint the mushrooms inside and out with vinaigrette. Arrange hollow side up and let marinate at room temperature for 30 minutes.

Heat a gas grill to medium heat or prepare a medium heat fire in your charcoal grill. Mix together the panko, mozzarella, parmesan, italian seasoning, chopped garlic cloves. Pour melted butter over the dry mixture and toss together. Stuff the mushrooms with the panko mixture.

Place mushrooms with the stuffing side up onto the grill. Cook until the cheese is bubbly and melted, about 7 minutes. Shift them around occasionally so that they cook evenly.

BLT Salad

I have been making so many good things lately that I have 10 blog posts / recipes in progress right now. My brain has been very overwhelmed with the incredible flavors of summer. We are also coming up on one year of blogging at the Bubbly Kitchen which is oh so exciting! I think you guys may be getting tired of complicated multiple step recipes, fancy wedding cakes and cookies, and bread recipes. So lets press the easy button and sooth our aching backs with a simple BLT salad. Remember when you doubled the bacon in your potato and onion volcanoes, the caramelized onion and gruyere pizza, and your french onion soup? Well here is a sort of healthy way to use that extra bacon! I love taking salads to work for lunch because of these amazing GladWare Food Storage Containers. There is a separate little tupperware for the dressing that plugs into the lid, no soggy salad and totally easy transport. This is also a really great salad for summer barbecues. It is an amazing way to include some of those fresh tomatoes from your garden. I like ranch dressing with this salad but you should use whatever sounds good to you. So this maybe should be called a BLT-M because of the cheese. You can definitely use whatever mozzarella cheese you find at the store, I like to buy fresh Belgioiso pre-sliced mozzarella. You can even add in some homemade croutons if you so desire.

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BLT Salad
Serves 2

2 cups romaine lettuce
1 fresh tomato (or 1/2 cup cherry tomatoes), chopped
4 strips of crispy bacon, in pieces
3 slices fresh mozzarella cheese, chopped
2 hard boiled eggs, chopped
Ranch dressing

Start by chopping up the tomatoes, bacon, mozzarella, and eggs. Toss these with the lettuce. Toss with the ranch dressing. Yes it is that easy.

This is a Bubbly Kitchen original recipe.

Grilled Pork Tenderloin

I make this pork tenderloin constantly for any occasion, weak night meals or even for dinner guests. I cannot express how delicious and simple this recipe is. You can serve this any time of the year, during winter or summer. You should serve this pork tenderloin with grilled vegetables. If it is cold outside, French Onion Soup and mashed potatoes will make a fabulous dinner. The pork tenderloins usually come in a package of 2 pieces. You can freeze this other piece and make it another day. But you will be extremely disappointed when you run out of pork tenderloin leftovers to eat on your salad for lunch or for your tenderloin sandwiches. You do not have to marinate these for a full 12 hours. But the longer you do, the more flavor the meat will have. It is pretty easy though to put the tenderloins in the marinade first thing in the morning and they will be ready to go on the grill for dinner. I have had good results though with just 2 hours in the marinade. Definitely serve this with a fruit forward red wine, you should try Pepperwood Grove Merlot. This is a fabulous and versatile value wine from Chile. If you are lucky you can find their “green boxes” which are super portable and environmentally friendly. They are 100% recyclable containers and use less energy for production.

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Grilled Pork Tenderloin

2 pork tenderloins
1/4 cup soy sauce
1/3 cup Worcestershire sauce
1/8 cup olive oil
Kosher salt
Freshly ground black pepper

Trim the fat from the pork tenderloins and place in a glass container or large gallon ziploc bag. Mix up the marinade ingredients in a small bowl. Poor the marinade over the pork tenderloins. Allow to rest in the fridge for up to 12 hours, turning over a few times if you think of it.

Prepare a medium heat fire in a charcoal grill. Remove the pork tenderloins from the marinade and sprinkle with kosher salt and freshly ground black pepper. Place on the grill and cook for 20 minutes, flipping over once. This should be medium, with an internal temperature of 140 degrees. You can cook longer for medium well or well done. Allow to rest for 5 minutes before slicing and serving.

This is a Bubbly Kitchen original recipe.