One of the best parts of summer is the abundance of local, fresh produce. Whether it’s from your grocery store, farmers market or even your garden, there are so many amazing vegetables that are in season right now that you can enjoy.
To me burger joints are the new fro-yo or cupcake places. They’re a dime a dozen, focusing more on hype then how their food actually tastes. So to say I was a little skeptical to try The Habit Burger Grill would be a fair assessment. What could this burger place possibly offer that I haven’t eaten or seen a million times over?
In two words – great taste. In one more word – freshness.
The Habit (as its regulars call it) has been serving up its char-grilled burgers on the West Coast since 1969. It has close to 100 locations in California, Arizona and Utah and now they are hoping to spread their burger love across America. They recently opened their first East Coast location and it just so happens to be in my neck of the woods, Northern NJ.
The Habit’s philosophy for their food is pretty simple – fresh, quality ingredients offered at reasonable prices.
My favorite cooking appliance isn’t in my kitchen, it’s right outside, literally. It’s my gas grill! I love cooking meals on the grill and use it all year-long — in rain or shine, snow or sleet, as long as there is a clear path leading to the gill, I cook on it. It wasn’t until a few years ago though that I started to plank grill.
Grilling with a plank is a lot like using a pan, except the plank has the ability to produce smoke. This method is great because it provides a stable surface to grill your food on while at the same time infusing it tons of flavor. It’s also healthier than traditional grilling, as dishes remain juicier and require less added fat and salt for flavor.
So when Plank Grilling: 75 Recipes for Infusing Foods with Flavor Using Wood Planks by Dina Guillen showed up at the house, I was excited. Up until that point I’d just been pulling plank grilling recipes off the internet, not realizing there were whole cookbooks devoted to this cooking method. Plank Grilling – 75 Recipes for Infusing Foods with Flavor Using Wood Planks is the perfect cookbook for a grill plank beginner or even an intermediate planker like myself. Continue reading ⇒
This week, this “Grill-More” Girl is serving up some grilled tasty grilled pork chops!
Pork is a popular menu item these days. It’s a lean meat and has a mild flavor that blends perfectly with many flavors and seasonings. Pork is a great alternative to serving steak or chicken. In the past I’ve shied away from pork, afraid that its leaness would lead to a unedible leathery piece of meat. Through some trial and error, I’ve found that grilling pork chops that are moist, tender and delicious isn’t as difficult as I thought.Continue reading ⇒
This week, this “Grill-More” Girl is serving up some simple grilled vegetables!
Backyard grilling doesn’t always have to mean meat. Vegetables are one of the easiest things to make on the grill. Grilling helps to intensify the natural sweetness and flavor of most veggies. Also, during the summer there are so many veggies that are “in season” either at your supermarket or local farmer’s market that you can prepare an entire meal grilling several different veggies for a main course or stick to just one type for a great side dish.Continue reading ⇒
After a brief hiatus (hey it is summertime!) the “Grill-More” Girls are back for some more BBQ fun! My grilling partner-in-crime Cristina from centraljerseyworkingmoms.com and I have some tasty and fun recipes coming up for you over the next few weeks. We’ll even have a special “beach/vacation edition” where we’ll be grilling together while we are both vacationing down at the New Jersey shore (by total coincidence we’ll be visiting the same shore resort at the same time!). On tap for this week’s post, my favorite grill accessories.
It doesn’t take much to be a good griller aside from practice, practice and more practice. You certainly don’t need to invest in a lot of fancy or expensive tools to become a BBQ star, but there are a few accessories that I find have made my grilling easier, more successful and more flexible in the kinds of tasty dishes you can fire up.
This week, this “Grill-More” Girl is serving up Grilled Pizza. Yes, you read that right – pizza on the grill.
I’ll be honest, the first time I heard about this from a mom friend all I could think of was “how on earth can you cook that on the grill!” To me it would seem to come out as such a mess, the dough would fall into the grates of the grill and would never be cooked all the way through before turning into a half-charred, half-raw mess. I was certainly skeptical, but I have to tell you that it is so super easy and the results will have you tossing your take-out pizza menus into the trash! Grilled pizza is a great go-to dish for either casual dining or entertaining with friends.
Pizza is one of those foods that benefits from cooking over a real fire. Grilling pizza is one of the few homemade methods that can deliver a crisp, blistering crust that the best pizzerias, especially coal-burning oven ones, serve. Another benefit – and it doesn’t matter whether you use a charcoal or gas grill, the smoke from the grill will give your pizza some added flavor.
This week for the “Grill-More” Girls, I’m turning over my grilling tongs for a special guest post by my hubs, Tyler. He is the ultimate grill master in our home. I’ve certainly learned a thing or two about grilling from him! He’s going to share his recipe & prep steps for Ketchup and Mustard BBQ Ribs.
Hello, I’m Tyler, aka Mr. The Harried Mom, welcoming you to my first and hopefully not last guest blog for my lovely wife! As you may know from her past posting, I often “man” the grill and enjoy the fact that now it’s warm enough to do more and more cooking outside. I hope you enjoy a little concoction I whipped up for the family over Memorial Day I call “Ketchup and Mustard BBQ Ribs.”
This week, this “Grill-More” Girl continues with her seafood grilling adventure. This week it’s Grilled Calamari Salad. Before you say “eww” – read on, you might just change your mind and discover a great new and unusual dish.
Grilled Calamari Salad
Calamari is the Italian word for squid. Though hugely popular in countries bordering the Mediterranean Sea, most Americans only recognize calamari as that fried appetizer mainstay found on the menu at many a national casual dining chains and Italian restaurants or as some horrific Hollywood created monster of the deep-sea. If that’s how you think of squid, you’re missing out on quite a delectable treat!
This week this “Grill-More” Girl tried her hand at another seafood dish, Simple Grilled Scallops.
Grilled scallops can turn a plain steak dinner into a fab surf and turf entrée or they can stand alone as a tasty main dish. Scallops are a great source of protein, and if prepared properly they have a very unique, sweet flavor. I’d only ever prepared them on the stove top in a frying pan or broiled in the oven. My thought was that they might be too delicate for the grill and that I would char them into burnt little discs, but grilling scallops isn’t tough at all. It’s easy just as long as you follow a few simple rules…