Happy first day of summer everybody! I am assuming most of you have already fired up the grills (except for me, cause I don't have one). But, nothing says summer like a cookout and burgers. But, instead of doing the same old burger, why not spice it up (literally) with this awesome Buffalo Chicken Burger w/ Habanero Cole Slaw. I was really happy with how this burger turned out, even when I had to do it on the stove top w/ my cast iron. I was also really happy with the Cole Slaw, but I may experiment with it a little more. I had this amazing apple cole slaw the other day and I'm thinking that paired with habaneros would be awesome.
During my Keep Calm It's Hump Day link party this week (which ends tonight at midnight), I asked you guys what you thought I should get this weekend for dinner at Zola New World Bistro (That's where my fiance and I are eating to celebrate our three year anniversary next week). But, as it turns out, they released the new menu yesterday. Which means my survey has gone completely out the window! So, if it wouldn't be to much trouble, let me know what you think I should get off this menu and I'll let you know what I thought!
Hope you all have a great weekend and celebrate the summer in delicious fashion!
Other recipes you may like...
Ahhh the grilled cheese, one of America's most iconic sandwiches. This is definitely one of my all time favorite comfort foods. Not only are they delicious, but they are simple to make and really versatile in what you can put in them. This isn't necessarily a recipe, but more along the lines of technique. Now you might be saying "ohh come on, it's a grilled cheese, what do you need to do?" But, there is definitely different ways to make them that lead to different out comes. So, here is how I make my grilled cheese:
- Acquire all the necessary ingredients, butter, bread, cheese.
- Lightly butter BOTH sides of the bread.
- Add the bread to a saute pan over medium heat (without cheese) and toast one side.
- Flip bread and add cheese to the toasted side, top with other slice of bread, toasted side down.
- Once both sides are golden brown and cheese is melted, remove from heat and let rest for a few minutes.
- Cut and serve.
The main thing I do differently then most other people I know is that I toast both sides of the bread before adding the cheese. This creates a surface for the cheese that way you get crunchy, chewy, butter bread, instead of kinda soggy. Then like most things in the food world, letting food rest after cooking is crucial. Letting a grilled cheese rest after cooking for a minute or two, lets the cheese solidify slightly, that way when you cut into it you don't lose all that goodness (Just like cutting into a steak to early). Give this technique a try and let me know what you think!
Other sandwiches you may enjoy...
It has been a CRAZY 4 days. I went to Chicago for a few days to attend the National Restaurant Association Conference as a Penn State Representative. The trip involved a full 24 hours of driving, attending the actual show, tour of the Grand Lux Cafe, tour of Ritz Carlton Four Seasons (Don't ask me why Ritz Carlton is in the name), tour of Hyatt Regency, Dinner at Fed 451, Penn State Alumni Cocktail Hour, and trying to somewhat see the city of Chicago. All of these events I should say was done in mostly a suit and tie. I should also mention that even in the midst of the hectic schedule, I managed to watch the second overtime of the Pens/Sens game in some Mexican dive bar, dressed to the nine's in my suit and tie (That's a real fan!). Even though I am completely dead, it was an absolutely amazing weekend where I got to meet a lot of great people and build my ever growing network of amazing contacts. I should also mention that the City of Chicago has jumped way up on my list of favorite cities and I cannot wait to go back!
Some pictures from the weekend
So since it has been a crazy busy weekend and I didn't have a chance to cook anything. I dug through my pictures and realized I still haven't posted the sorbet from my 8-course menu. Really I probably shouldn't call it a sorbet, because it is more of a granita, but whatever! This will work great as a palate cleanser for a dinner or as a lite icy treat to help you cool down during a barbecue. Give it a try and let me know what you think!
