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Posts tagged ‘Barbecue’

Braised Whiskey BBQ Short Ribs Recipe

Just thinking about this is making my tummy rumble with excitement. This is one of those things I make and could practically cry from pure love of the dish. It is SOOOOO GOOOD!!!!!

If you work full time, like me, this isn’t something you can make during the week (I know, sad) but it’s a great meal to make on Sunday when you’re hanging out at home because it will take 3-4 hours.

I think I’ve become somewhat of a short rib snob. I hate when you order them at a restaurant and they come out hard and dry. This is not what short ribs are about. Short ribs are slow cooked with juicy flavors and a buttery texture that will make you lick the plate clean. By cooking them slowly and on a low flame you’re allowing the juices to get soaked up in the meat and eventually the meat will be falling off the bone. Now that is a good short rib. (more…)


Peachy Orange BBQ Chicken

When your typical BBQ meal becomes average to the same group of eaters, it’s time to think of something new. BBQ is just so easy when I’m in the mood to cook for others but would love to have it little less mess and the help of a BBQ master J

Usually when I’m grilling for more than just me and someone else I have someone on the grill manning the food so nothing burns, while I handle the kitchen duties.

What I LOVE about this chicken is that is has sweetness along with the little zing of the orange. It’s always great to have something you can grill that isn’t a burger or steak. It’s fun to surprise your guests who think they are coming over for a typical BBQ with something that will make their taste buds say “what’s this new bbq taste I’m experiencing here?”. (more…)

Murder Burgers

I should preface this entry with the fact that I have no clue why these burgers are called Murder Burgers. I sometimes find that the hardest part of me coming up with recipes is what to call them. I should talk to whoever came up with the name for these burgers, maybe they could help me.

My mom passed this recipe over to me, like many other recipes, and they have been a hit with everyone for the past year that I’ve made them. It’s a twist on a classic burger night with no BBQ required – just a lot of tin foil. My boyfriend came in when I was finished packing up the burgers and he just couldn’t understand what was in the foil. So this recipe might confuse some as to how this makes cheeseburgers, but trust me they come out great, as weird as the recipes methods seems.

I doubled the recipe for the amount of guests I have and it made 8 PACKED bricks of burgers.


1 1/4 – 1/1/2 # 97% lean ground beef  (Don’t substitute turkey)

1/2 cup lite mayo

1 package of onion soup mix

1 cup fat free shredded cheese (any flavor you want, I prefer Cheddar)

One package of PARTY SIZE  potato rolls or the Hawaiian Sweet Rolls.  (Smaller dinner rolls)

Preheat oven to 350 to 375.  I did 375.  Put one rack up in the upper section of the oven.  Leave enough room for the “tent” height of the packages.


Slice each of the bricks of roll in half but not all the way apart.  You want to spread it open so you can spread or spoon the filling in.


Mix the meat, mayo, soup and cheese together.  Spread or spoon evenly into the bricks of rolls.

Put each brick into it’s own separate aluminum foil.  A big piece that you can make a tent out of but close the sides tight.  You want the meat to steam in the foil pack and the rolls to get crispy.  It really works.

Put each aluminum package directly on the upper rack.  DO NOT USE A PAN OR A TRAY. Close the oven door and cook for 40 minutes.

*Optional – You can caramelize some onions and put them on top of the ground meat in the rolls – it adds a little flair. If not, I suggest adding some on the side for people to add themselves.

That’s it.

Don’t open the packs or cut into individual “rolls” till ready to serve.  Bring ketchup.

Serves 3-4 people.

Also is great paired with my Buffalo Cheese Fries:

Passover Seder 2011: The LA Way

Now that all the holidays have passed I can finally ease my way into my long overdue blog post. What better way to start up again then to talk about the Passover Seder I had for 40 people. As much as I would like to pretend that it was all kosher for Passover, because it wasn’t, but it was delicious, so there. 🙂

I felt that because I was cooking for 40 people for the first time I was allowed to do a “Seder” my LA way. All that I really cared about was that the tradition of spending this holiday with loved ones was accomplished, and it was. I can never let a holiday go by without doing something with the ones you love, because that’s what I find to be the most important aspect about holidays – the tradition of staying connected, no matter the religion.
(And of course to leave stuffed to the point where you have to unbutton your top button. Don’t pretend you don’t because everyone who wears jeans does).

I have never cooked for this many people before so that was a first. It was a great experience all in all because I learned for the next time. One major lesson would be to buy less food if you provide appetizers. I had 40 people at the Seder and pretty much made enough food for 80. Now imagine what it was like shlepping everything from one kitchen to another! I thought I would help you imagine it by actually showing you:

I had a BLAST cooking. It took me three separate runs at different supermarkets, two days to cook, some macho men to carry everything, a lovely man to lend us his house/kitchen, and a few amazing little kitchen helpers to pull this off. I was afraid that after it was all said and done I would swear off cooking for that many people again; but I have to say I would do it all over and can’t wait for the next opportunity! Hopefully the next time around it won’t take me two days to recover. It almost felt like I ran a marathon, but instead of losing weight I shoved my face with food, yet felt the same level of exhaustion.

(Kelsey, Rach, Me & Alicyn)

Special thanks to my lovely worker bees!!

S&S Meatballs in a bread bowl
Lamb Chops with a Dijon Mustard Sauce
Steamed Artichokes with two dipping sauces – one light and one heavy
Charoset in lettuce cups
Cheese and Crackers

Buffet Time:

Matzo Ball Soup

BBQ Beer Brisket

Mustard Corn Flake Salmon

Nana Petak Chicken

Couscous w. Dried Apricots & Almonds

Apple Matzo Kuggle (could have done without this one)

Carrot Soufflé (we all know this is food crack)

Terra Chip Salad

Sugar Snap Peas in a white wine garlic sauce

Dijon Balsamic Asparagus

Mashed Red Potatoes

Roasted Broccoli & Cauliflower

Cucumber & Tomato Salad w. Feta

Spaghetti Squash w. Parmesan Cheese & Chickpeas

All these recipes will make it on to the blog but I didn’t want to overwhelm this posting with a list of recipes. Plus that’s no fun! So instead enjoy all of the pics!!

The moment where I breathed a little

The Lamb Chops would be nothing without special guest of honor and nominated best carver: DAD!

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