Crab-Stuffed Jalapeños

My little brother loves stuffed jalapenos. Almost every time we go to his house for dinner he grills some stuffed jalapenos with cream cheese. They always hit the spot and we usually end up grilling up seconds. I came across this recipe in my new issue of Saveur and thought it was a perfect recipe to try next time I had him over for dinner.

Stuffed Jalapeños
10–12 medium jalapeños
1 tbsp. canola oil, plus more for frying
1/4 lb. lump crab meat, picked through
to remove any bits of shell
3 tbsp. cream cheese, at room temperature
1 tbsp. finely chopped cilantro leaves
1 tbsp. finely chopped parsley leaves
1 shallot, finely chopped
1 1/2 tbsp. plus 3/4 cup dried bread crumbs
2 tsp. fresh lime juice
1 egg yolk
1/2 cup all-purpose flour
1/2 cup milk
2 eggs, beaten
1 1/4 tsp. kosher salt, plus more to taste

1. Heat oven to broil; arrange a rack 6" from heating element. In a small bowl, toss jalapeños with 1 tbsp. oil. Transfer jalapeños to a foil-lined baking sheet; broil, turning several times, until blackened, about 12 minutes. Transfer jalapeños to a bowl, cover with plastic wrap, and set aside to let steam for 15 minutes. Peel the jalapeños. Working with 1 jalapeño at a time, cut a slit down the length of the pepper. Scoop out the seeds with a small spoon (handle carefully so that they stay intact). Set jalapeños aside.

2. With a fork, vigorously mix together crab, cream cheese, cilantro, parsley, shallots, 1 1/2 tbsp. bread crumbs, lime juice, and yolk in a bowl. Stuff each jalapeño with 1 heaping tbsp. of filling; transfer to a plate and repeat with remaining jalapeños. Refrigerate for 30 minutes.

3. Put remaining bread crumbs into a shallow dish. Put flour into another small dish. Whisk together milk and eggs in a bowl. Working with 1 jalapeño at a time, dredge jalapeño in flour, shaking off excess. Dip jalapeño in egg mixture, roll in bread crumbs, and transfer to a plate; set aside.

4. Pour oil to a depth of 2" into a 4-qt. saucepan over medium-high heat until a deep-fry thermometer reads 325˚. Working in batches, add jalapeños and cook, turning occasionally, until golden brown, about 3 minutes.

Drain jalapeños on paper towels; sprinkle with salt.

SERVES 4

Crab-Stuffed Jalapeños

Ike’s Vietnamese Fish Sauce Wings

If I lived in Portland, I would eat at PokPok once a week. This 2007 Oregonian Restaurant of the Year and a local favorite has some of the best Thai bites I've ever tried and at prices that cannot be beat.

When I travel, I do my research. So when I read about PokPok in Food and Wine and GQ in the same week, I knew this would have to be a spot we'd check out on our upcoming vacation. Six of us showed up for our reservation ready to eat anything and everything. The menu is comprised of small plates that are meant to be shared so the more people you go with the more you would get to try. And, trust me, you want to try all of it.

The star of the night was the Vietnamese Fish Sauce Wings. In fact, we ended up ordering them twice since the first round disappeared within seconds. We got ours spicy and I would suggest you do too.

Thanks to the folks at F&W, I am able to share the recipe with you and make them for myself at home...yes!

Ike’s Vietnamese Fish Sauce Wings

Ingredients

1. 1/2 cup Asian fish sauce
2. 1/2 cup superfine sugar
3. 4 garlic cloves, 2 crushed and 2 minced
4. 3 pounds chicken wings, split at the drumettes
5. 2 tablespoons vegetable oil, plus more for frying
6. 1 cup cornstarch
7. 1 tablespoon chopped cilantro
8. 1 tablespoon chopped mint

1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

Ike’s Vietnamese Fish Sauce Wings

Cherry-Berry Pie

If you go to the Green City Market in Chicago (in my old hood, tear), chances are you have seen this pie in person. Paula Haney is an acclaimed pastry chef that left the big kitchens of some of the hottest restaurants to open Hoosier Mama Pie Company. This pie takes advantage of the luscious berries in season right now that can be found easily at farmers markets everywhere. If you can't get a pie from Paula's stand, try and make it at home using this recipe.

Cherry-Berry Pie

Crust

1. 2 1/4 cups all-purpose flour, frozen
2. 2 teaspoons salt
3. 14 tablespoons unsalted butter, cut into 1/2-inch cubes—9 tablespoons frozen, 5 tablespoons chilled
4. 2 tablespoons red wine vinegar mixed with 6 tablespoons of ice water

Filling

1. 1 cup plus 1 teaspoon sugar, plus more for sprinkling
2. 1/4 cup quick-cooking tapioca
3. Pinch of salt
4. 2 cups pitted sweet cherries
5. 3/4 pound raspberries (3 cups)
6. 1/2 pound blueberries (1 1/2 cups)
7. 1 teaspoon all-purpose flour
8. 2 tablespoons heavy cream

1. Make the Crust: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it’s the size of small peas. Add the frozen butter and pulse until it’s the size of small peas. Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough starts to come together. Turn out onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into 2 disks. Wrap in plastic and refrigerate until firm, at least 2 hours.
2. On a lightly floured surface, roll out one disk of dough to a 12-inch round, 1/8 inch thick. Transfer to a 10-inch metal pie plate and freeze for 20 minutes. Roll out the remaining dough 1/8 inch thick. Transfer to a baking sheet and freeze for 20 minutes.
3. Make the Filling: In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently.
4. Mix the flour and the remaining 1 teaspoon of sugar. Sprinkle in the crust; tap out the excess. Spoon the filling into the crust.
5. Using a fluted pastry wheel, cut the remaining dough into 3/4-inch-wide strips. Arrange the strips across the pie in a lattice pattern. Trim the overhanging strips to 1/2 inch and press them to the crust. Pinch the rim between your fingers to flute it. Freeze the pie for 1 hour.
6. Preheat the oven to 400°. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour, or until the crust is richly browned and the filling starts to bubble. If necessary, cover the pie with foil for the last 10 minutes of baking. Let cool on a rack until warm before serving.

Cherry-Berry Pie

Dry Creek Kitchen

Our 4th of July plans fell through at the last minute so we scrambled to come up with a vacation. It’s a good thing we live in California. Whether you go north, south or east, there are a million and one things to do in the most beautiful of places. We decided to road trip up to Mendocino and play the weekend by ear. We canoed down a river, visited local breweries and did wine tastings in Anderson Valley and Dry Creek. We ate on a budget and slept on a budget but we did splurge on a brunch at Dry Creek Kitchen in downtown Healdsburg.

Dry Creek Kitchen is a part of the Charlie Palmer Empire and is located right on the town square. We ate on the patio and enjoyed some killer Bloody Marys that are a house specialty. If you have never been to Healdsburg, you must go. It’s an adorable little town of just over 11,000 people with great restaurants and surrounding wineries. We love it here and strive to save up enough cash so we can acquire our own little slice of heaven and live up there someday. It seems like a great place to raise a family and enjoy the simple things in life. Plus, the weather is fantastic.

Dry Creek Kitchen does not charge corkage for local wines. This means that you can bring in a bottle of wine from your day of tasting and enjoy it over a nice, long meal for no extra charge. This is not a common practice of its neighboring Valley, Napa, which can upset guests. In addition, they source everything locally from meat to dairy to produce. Menu can be prefix or a la carte. Tasting menus also offer wine pairings that look spot-on and well thought out. Our steak and eggs and open face egg sandwich on brioche were spectacular but the service was the real star. Our (young) team of waiters were happy-go-lucky locals that loved their town and loved their job. All in all, a great experience and would highly recommend it.

Dry Creek Kitchen

Strawberry Angel-Food Triffle

If you have tasted a strawberry lately, chances are when you bit into it the fruit exploded in your mouth. Strawberries are in their prime so why not take advantage of them by featuring them in an easy dessert that can feed a large group? Store bought Cool Whip and angel food cake make this recipe a snap.

Strawberry Angel-Food Triffle

• 1 pound frozen strawberries
• 1/2 cup sugar
• 1 store-bought angel-food cake
• 16-ounce container Cool Whip
• Mint for garnish
  

Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.

Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Cool Whip and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of Cool Whip and strawberries and a sprig of mint as a garnish.

Strawberry Angel-Food Triffle

Watermelon Gazpacho

Nothing says summer like watermelon. With the 4th of July right around the corner, why not take a Spanish classic and Americanize it a little bit? Gazpacho is always better the second day so I suggest that you make it and let it do its magic overnight. If you want to take it to the next level, add a little feta cheese on top, too.

Watermelon Gazpacho

1. 6 1/2 pounds tomatoes, cored
2. 2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced
3. 2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced
4. 1/4 cup sherry vinegar
5. 3 tablespoons extra-virgin olive oil
6. Salt and freshly ground pepper
7. 6 scallions, thinly sliced
8. 2 jalapeños, seeded and minced
9. 1/2 cup chopped cilantro
10. 1/4 cup fresh lime juice
11. 1/2 cup minced chives, for garnish

1. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
3. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
4. In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.

Watermelon Gazpacho

Basil Vinaigrette

Nothing beats tomatoes in the summer time. Especially heirloom tomatoes.

My office is located south of San Francisco and there is a farmers market every Thursday from 4pm-8pm. This is a huge bonus. Farmers markets in the city are usually done and gone by the time I get back to the city and everyone knows that the Ferry Building on Saturday's is a zoo. Now, I have my very own farmers market in the cute small town where I work that I can shop at once a week. Yes!

Last week, I wet straight for the heirloom tomatoes. Drew is a tomato fanatic so I figured I would buy a bag of them and make a nice salad for dinner. I made this basil vinaigrette and served it with the sliced tomatoes and added burrata cheese and some sliced radishes. It was AMAZING.

Basil Vinaigrette

1. 1 small garlic clove
2. 1 cup packed basil leaves, coarsely chopped
3. 1/4 cup extra-virgin olive oil
4. 1 1/2 tablespoons Champagne vinegar
5. Pinch of crushed red pepper
6. Salt and freshly ground black pepper

Directions

1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Basil Vinaigrette

Taste of Howell Mountain, June 20

Tomorrow is the big event! Get you tickets NOW!

2:30 – 5 pm
Wine Tasting - 30 Wineries Pouring
Silent Auction & Fabulous Food
•••
5 pm - 7:30 pm
Live Auction
Wine Collections, Large Format Bottles
& Wine Lifestyle Events
Delicious Dessert
Auctioneer – Greg Quiroga
•••
All auction proceeds benefit the
Howell Mountain Elementary School.
$95 per person

Tickets available at the door
or by calling 707-252-6229

Taste of Howell Mountain, June 20

Grilled Salmon and Asparagus Salad

My best friend is rounding into her third trimester of her first pregnancy. She’s moving a little slower, requiring a lot more rest and has been told to eat better. That’s where I come in. See, my best friend is not a huge cook but, like most people, she appreciates a good meal. With maternity leave on the horizon and much more time at home, she has decided to take cooking head-on but on her own terms. People like her want something easy, healthy and delicious and I have been tasked to post recipes to help her on her journey.

I know a lot of my readers don’t just cook for themselves but for their friends, family and more. With the chaos that is life, simple and delicious recipes are a necessity. So, dear reader, here is an approachable recipe for cooks just like my friend that can be made with ease.

Grilled Salmon and Asparagus Salad

Maple-Dijon Dressing
1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
1 tablespoon olive or vegetable oil

Salad
1 lb salmon fillet (1/2 inch thick)
1 lb fresh asparagus spears
4 cups baby salad greens
1 cup shredded carrots (about 1 1/2 medium)
1 hard-cooked egg, cut into 8 wedges

Heat gas or charcoal grill.

In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).

When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.

Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.

Grilled Salmon and Asparagus Salad

Fresh Figs with Goat Cheese and Peppered Honey

My little sister worships figs so when fig season rolls around it's safe to say she has a hefty stash going at all times. And why not? They are a great snack, delicious in salads and even better when used in desserts. Maybe she's on to something.

I came across this recipe in Bon Appetit and it got me excited for summer. Honey, goat cheese and figs are a classic combination that always please the palate. Do yourself a favor and go buy some local honey. If you are using that stuff in the plastic bear you should be shot. Go to a farmers market and do a honey tasting. Better yet, buy some honey sticks. You can usually get 3 for a dollar and they are the best little treat. If you want to bulk up this dish add some arugula and prosciutto.

Fresh Figs with Goat Cheese and Peppered Honey

• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper
• 12 fresh figs
• 1/4 cup soft fresh goat cheese

Combine honey and pepper in small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with peppered honey.

Fresh Figs with Goat Cheese and Peppered Honey

Herbed Balsamic Chicken with Blue Cheese

Since the economy tanked, we've been eating lots and lots of chicken. It's cheap, you can freeze it and there a million and one things you can do with it. This recipe is super simple and just requires a little marinade time and some stinky cheese. I love arugula but you can really serve this with any kind of lettuce or spring green. If you don't have a grill, you can bake or broil the chicken instead but using the grill gives it great flavor and adds texture. I like to reserve the marinade and brush it on the chicken while it grills.

Herbed Balsamic Chicken with Blue Cheese

• 6 skinless boneless chicken breast halves (5 to 6 ounces each)
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons coarse kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 teaspoons herbes de Provence*
• 1 3-to 4-ounce wedge blue cheese, cut into 6 slices

Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.

Herbed Balsamic Chicken with Blue Cheese

Wolfy's Northbrook

Attention Chicago!!!

Wolfy's Northbrook opens tomorrow at 11am so round up your friends or kids and go grab a bite that everyone will love that won't break the bank. Some menu items to be excited about are:

· Fresh Salad Bar with everything you might want to please your healthier side
· Fresh brisket and chuck burger made daily by the most famous butcher in Northbrook - served on a hand baked Challah roll (yum)
· Polish’s done right like we’ve come to love on Maxwell St
· Grilled Salami sandwich that emulates Poochie’s with grilled onions, on soft French bread, and a dab of brown mustards
· Real Merkt’s cheddar for your dogs, fries, and burgers
· Vienna products across the board of course!!
· An amazing gyros (pita-meat-sauce-meat again-onion-tomato)
· Awesome Chicken pita sandwich’s marinated overnight
· Kick ass fries to round off your meal!

Location is in the little strip mall on the southeast corner of Dundee and Sanders.
873 Sanders Rd., Northbrook, IL, 847-272-1177)

Make sure to say hi to Josh Kaplan, my good friend and fellow foodie. Also, check out Wolfy's video on YouTube: http://www.youtube.com/watch?v=PZAcB_jrQTA

See you there Kaplan Brothers!

Wolfy's Northbrook

Rhubarb Tart with Orange Glaze

Simple recipes may save us time but they can also compromise taste. Recipes that are simple AND delicious are keepers and they should be memorized. They come in handy on weeknights, when you have company or when you're just too tired give it your all. Believe it or not, sometimes you are just not in the mood to be in the kitchen. Trust me, I've been there. This is a great dessert recipe that takes no time at all.

Rhubarb Tart with Orange Glaze

• 1 cup fresh orange juice
• 1 tablespoon fresh lime juice
• 1/2 cup sugar
• 3/4 pound rhubarb stalks, thinly sliced diagonally (1/8 inch)
• 1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
• 1/2 teaspoon grated orange zest

Preheat oven to 400°F with rack in middle.

Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.

Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.

Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork.

Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.

Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.

Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.

Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.

Rhubarb Tart with Orange Glaze

Crème Brûlée French Toast

When I was a kid, my Dad used to make the best french toast on the planet. And I really felt loved when he (or my Mom) would make 'breakfast for dinner'. I mean, what could possibly be better than breakfast for dinner as a kid? That's like staying up until 10 o'clock on a school night!

There are a million variations of this sweet tooth staple and Crème Brûlée French Toast should rank close to the top. Strawberries are in season so I would highly suggest that you grab a couple freshies and serve them with some homemade whipped cream on the side.

Crème Brûlée French Toast

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• an 8- to 9-inch round loaf country-style bread
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Crème Brûlée French Toast

Grilled Vegetable Stacks

Grilling isn't always about meat. In fact, it's really hard to beat any grilled vegetable that's been brushed with olive oil, properly seasoned and put on the grill. I love the taste or 'char' and the texture that the burnt strips give to each piece. This recipe is a great way to enjoy a variety of vegetables in their peak and will pair perfectly with virtually any meat.

Grilled Vegetable Stacks

2 medium eggplants
Salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
1⁄2 cup extra-virgin olive oil, plus additional for brushing
vegetables
2 1⁄2 tbsp. red wine vinegar
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh basil
Freshly ground black pepper
1⁄4 cup diced red bell pepper (or hot chile, such as
serrano)

1. Slice eggplants into 1⁄4"-thick rounds, sprinkle with salt, and layer in a colander. Weigh down with a plate and set aside to drain for 20 minutes. Brush salt off eggplant. 2. Preheat a gas or charcoal grill (or place a stove-top grill pan over medium-high heat). Slice squash and zucchini into 1⁄4"-thick rounds and slice tomatoes into 1⁄2"-thick rounds. Lightly brush all vegetables with olive oil, then grill, turning once, until tender and slightly charred, about 30 seconds per side for tomatoes, 2–3 minutes per side for eggplant, squash, and zucchini.

3. Whisk together 1⁄2 cup olive oil, vinegar, parsley, and basil in a mixing bowl. Season with salt and pepper. To assemble, place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

Grilled Vegetable Stacks

Bacon Swiss Burgers with Tomato and Avocado

It's almost impossible to make it through Memorial Day Weekend without grilling burgers. Whether it's turkey, veggie, lamb or beef, chances are you'll be at least eating one. Nothing beats grilling with friends and family on a sunny afternoon with some cold beers. It's the type of meal where everyone can chip in on prep and groceries and clean up is usually a snap if you use disposable plates and utensils. The best part about BBQ is that you usually eat more than once. In fact, seconds and thirds are often encouraged. So, dust off your grill, chill some beers and get a group together. Here's a burger recipe that is sure to hit the spot.

Bacon Swiss Burgers with Tomato and Avocado

• 8 slices of bacon
  
• 1 pound ground beef chuck or sirloin
• 1 teaspoon Worcestershire sauce
• 1 or 2 dashes Tabasco sauce
• 1/4 teaspoon dried thyme leaves
• Salt and freshly ground black pepper, to taste
• Vegetable oil, for grilling
• 4 slices Swiss cheese
• 4 hamburger buns, toasted, for serving
• Thinly sliced ripe tomato, for garnish
• Thinly sliced red onion, for garnish
• Sliced ripe avocado, for garnish
• Boston lettuce leaves, for garnish

1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.

2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)

3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.

4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)

5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.

Bacon Swiss Burgers with Tomato and Avocado

Grilled Corn on the Cob with Cheese and Lime

Summer is around the CORNer so that means it's time to start shucking! This popular street food snack found in Mexico can be made in your backyard with ease all summer long. The person that came up with this classic combo is after my own heart. Mayo...check. Cheese...check. Citrus...check. Viva Mexico!

Grilled Corn on the Cob with Cheese and Lime

• 4 ears of corn in the husk
• 1/4 cup mayonnaise, (You can sub sour cream if you want to keep it on the light side)
  
• 1/8 teaspoon cayenne, or to taste
• 3/4 cup shredded cotija or feta

• Accompaniment: lime wedges

Prepare grill.

Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita.

Serve corn on the cob with lime wedges.

Grilled Corn on the Cob with Cheese and Lime

A Little Laugh for Bacon Lovers

A Little Laugh for Bacon Lovers

Lobster Roll

All Hail the Lobster Roll!

We just got back from a trip to Boston and that means lots and lots of lobster. Research started weeks out from our departure. Brioche or bun? Butter or mayo? Order 2 or 3? I mean, I was up all night asking myself these questions. In the end, it's all about preference. Me? I like mine on brioche, cold and tossed in my beloved mayo. Once I came up with my requirements, I only had one question left to ask...where?

This question required multiple tweets, Facebook posts, Chowhound searches and text messages. Because God Forbid anyone from my generation would call on the telephone! The response was overwhelming and the #1 recommendation was Neptune Oyster in the North End. Neptune reminded me of Jax, my beloved fish house in Boulder where we went to college. It was small, focused on fresh ingredients served simply and the wine list had the perfect amount of variety to pair with seafood. Here is a recipe comparable to the one we had at Neptune.

Lobster Rolls

1. Four 1- to 1 1/4-pound lobsters
2. 1/4 cup plus 2 tablespoons mayonnaise
3. Salt and freshly ground pepper
4. 1/4 cup finely diced celery
5. 2 tablespoons fresh lemon juice
6. Pinch of cayenne pepper
7. 4 top-split hot dog buns
8. 2 tablespoons unsalted butter, melted
9. 1/2 cup shredded Boston lettuce

1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
3. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
4. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.

Lobster Roll

Taste of Howell Mountain, June 20

There are a lot of events in Napa Valley but there is only one that you really can't miss and that is Taste of Howell Mountain. I just found out that tickets are still available so I am telling all of you so you can swipe one up ASAP. This year's event is June 20 at Charles Krug, which is a great valley floor winery in St. Helena that is easily accessible of HWY 29. Festivities start at 2 and the party lasts well into the night. Tickets in advance are $95 and $125 at the door. Let me stress that this event includes some of the BIGGEST and BEST Zins, Cabs and Merlots in the valley and the world so if you are serious about your reds you MUST do yourself a favor and buy your ticket here.

See you at the event!!!

Taste of Howell Mountain, June 20