A Strawberry Rhubarb Custard Pie Worth Brawling Over

Because I grew up listening to baseball on the radio, whenever I heard the word “rhubarb,” I wouldn’t think of something edible and delicious like this amazing Strawberry Rhubarb Pie, I’d think of fights.

Back in the early days of radio, when they wanted to get the sound effect of an angry mob, they’d tell the performers to repeat the word “rhubarb,” over and over. It sounds heated and contentious, yet the listener doesn’t hear any specific words.

Baseball announcers of the same era began to call baseball fights “rhubarbs,” since they sounded so much like those radio effects. I didn’t learn about this until recently, and it made me think of all the games I’d listened to during all those summers, and how never once when I heard “rhubarb,” did I think of pie.

That was until I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. As you longtime readers know, both are fantastic bakers and while I love all their pies, this might be my favorite.

So, when Matt Cain drills Matt Kemp in the back this summer, and he charges the mound prompting an ugly benches-clearing brawl, and the play-by-play guy says, “we’ve got ourselves a real rhubarb now,” I will think of this pie. This delicious, rough and tumble pie. Enjoy!

3 cups sliced rhubarb

1 cup quartered strawberries

3 large eggs

pinch of fresh nutmeg

3 tbsp milk

3 tbsp all-purpose flour

1 1/2 cups sugar

*I didn’t mention, but I added a very tiny pinch of salt
1 tbsp butter for "dotting"
pie dough for one 9-inch crust 
For the glaze:
2 tbsp jam with 1/4 tsp water, warmed in microwave

View the complete recipe

Western Urban Harvest swap meets

I do love growing vegies, but I'm a very lazy gardener.  Nothing other than garlic, silverbeet or the hardiest herbs can survive in desert of neglect that is the Baklover garden.  It's nice to grow stuff but I can only eat so much silverbeet pie before I begin to hanker for something else.

Whether you have a glut of lemons or broccoli, or love to bake but hate having to eat through all your own wares, our local swap meet is the answer.  Bring down your excess home-grown produce or something else to trade, be it home-made jam, eggs, sourdough starter or even a tub of coffee grounds (they are very rich in nitrogen).

Over tea and community, trade it for an armful of diverse bits and bobs, from local feijoas...

...to potted strawberries, gleaned from the Braybrook community garden by its custodian, the fabulous Braybrook Sprouts permaculture playgroup...

...to veritable armfuls of Warrigal greens.  This is an indigenous plant that is slightly succulent in nature, by which I mean it stores some water in its fleshy stems and leaves.  You can see it growing wild in Pipemakers Park down by the Maribrynong.  It grows like a weed because, well, it is one, but weeds generally have like 1000% more vitamins and minerals than the vegies we like to grow in their place.  You need to cook it as it has a higher oxalate content (the compound that makes rhubarb leaves toxic) but I have grown and eaten a lot of it and am still here.

There are even seeds (many home harvested and heritage)...

...and seedlings.  If you sow seeds direct and feel bad about thinning them out, pot up the excess and bring 'em to the swap!

The Western Urban Harvest swap meets are run by The Good Seeds community garden group who advocate for more community gardens in the municipality.  They're currently working on trying to get the vacant land opposite Yarraville Square shopping centre turned into a community garden.  They also run workshops, particularly focusing on reusing discarded materials.  Check them out here.

If you are interested in all things green in the western suburbs, the group to plug into is POW or Permaculture Out West.

Here you can connect to "Fermentation Fridays" where groups of locals muddle happily through experiments in fermentation, including ginger beer and feta cheese!

POW also coordinate permablitzes, where you can arrange for dozens of spade-happy locals to descend on your property and literally transform your backyard in a day into a permaculture haven, for only the price of a big pot of dal.  The way it works is you attend a number of permablitzes yourself which earns you the right to hold your own.

I've lived here for nearly six years and feel so connected.  We never fail to see people we knew wherever we go, and many of those people are connected through multiple avenues, be they POW, the very active and lovely local Australian Breastfeeding Association group, kinder and school.  This is a great community to be a part of.  If you crave more connection (or just want to get rid of some of those bloody lemons), come down to the Western Urban Harvest swap meet tomorrow, June 2, from 10 am to 11.30 am at Bristow Reserve in Pilgrim Street Seddon.  I may even see you there.


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Southwest Spaghetti Squash

In between the cookies and fudge and homemade ice cream, I try to create a balance by looking for healthier dishes and I find most of my inspiration at my sister-in-law's house.  She's always cooking something completely creative and good for you.  It's where I go to escape my evil "let's have brownies for dinner" self.  Over the weekend, she made this Southwest Spaghetti Squash from a vegetarian cookbook (I do not know the source).  It's completely delicious, and I only adapted it slightly to add a little more spice (green onions for tang and hot sauce for zing).  By the way, did anyone notice I just put the words "tang" and "zing" in parentheses?   

Southwest Spaghetti Squash

(Serves 6-8)

Printable Recipe

1 spaghetti squash, sliced lengthwise, seeds removed

1 14 oz. can diced tomatoes (I used one with bell peppers), drained

1 14 oz. can black beans, drained and rinsed

1 cup shredded Monterey Jack or Mexican Mix cheese, divided

1 bunch green onion, white and pale green part only, finely chopped

1/4 cup finely chopped cilantro

1 tsp ground cumin

1/2 tsp garlic salt

1/2 tsp salt

1/4 tsp black pepper

Hot sauce (optional)

Preheat oven to 350.  Spray baking pan with cooking spray.  Place squash cut-side down in dish and bake for 45 minutes.  Let squash cool slightly, and then shred with fork into large bowl.  Add tomatoes, beans, half of the cheese, green onions, cilantro and spices.  Sprinkle with hot sauce if using and stir.  

Place back in baking dish and top with remaining cheese.  

Bake for 30 minutes and serve immediately.  (If you want, you can garnish with more cilantro or sour cream.)

Halloumi & Broccoli Salad

Here's a very tasty little dish. It can be a standalone vegetarian dish, perfect for a buffet, or as a side dish with something else. I honestly can't remember what else we ate with it, because it was certainly the star of the dinner. The salty halloumi goes really well with the broccoli, and the crunchy nuts provide interesting texture. Do try to find unsalted, toasted cashews - I used salted but they made the final dish very salty. 

Halloumi & Broccoli Salad

serves 4, as part of a larger meal

250 g halloumi cheese

500 g broccoli (2 heads)

100 g toasted cashews (ideally unsalted)

2 tbsp olive oil

1-2 tbsp white balsamic vinegar

1-2 tsp runny honey

black pepper

cayenne pepper

salt (if you have unsalted nuts) 

olive oil for frying

Cut the halloumi into fairly thin pieces and fry in olive oil until crispy. Cut the broccoli into florets and boil in lightly salted water for three minutes. Immediately plunge into cold water so that the cooking stops - this helps the broccoli retain it's brilliant green color and crispness. Drain. 

Mix halloumi, broccoli and cashews in a salad bowl. 

Whisk together olive oil, balsamic vinegar and honey. Season with pepper, cayenne pepper and possibly a little salt, but the halloumi is very salty so go easy. Toss with the salad, and check to see if you want more seasonings. 

Recipe in Swedish: 

Halloumi och Broccolisallad

DIY Canning & Preserving 101

When I was growing up my mom grew her own vegetables and fruit, raised chickens, canned tomatoes and made everything from bread to soap. I have not quite followed in her footsteps, but now and again I take on a project or two. I've made orange marmalade and lately I've been making batches of tamales. I've dabbled in window box herb gardening and last year I bought a kit to make cheese.

I'm not alone. Activities like preserving, canning, DIY, gardening and even raising chickens are all surging in popularity. Whether it's a desire to get back to nature, or to just feel the sense of accomplishment that comes with making something to your own taste, these experiences can be deeply satisfying. If you're not sure where to start, or if you are looking to take the next step, there are plenty of good resources out there to get you going. Here are some of my current favorites:

Williams Sonoma recently launched Agrarian, which is designed to get you up to speed in various foodie DIY activities, preserving, gardening and more. The carefully curated line of products includes everything from guides and kits to make cheese, kombucha and sprouts to garden tools, planters and even deluxe chicken coops and beekeeping supplies. As you'd expect, Williams Sonoma has sought out the best quality and often most stylish products.

And there are plenty of exclusive products that you won't find anywhere else such as Beekman heirloom seeds and seed "bombs" and gorgeous Sophie Conran designed garden tools. Online you'll find how to guides and videos. This is a particularly great place to find a gift for someone who is at any level when it comes to gardening or DIY.

Hedonia blogger Sean Timberlake is the mastermind behind Punk Domestics, the go-to aggregator site for preserving, canning, cheese making and more. Instead of searching individual blogs, you can visit Punk Domestics and find posts on a wide variety of topics having to do with jams, jellies and preserves, pickling, salumi and charcuterie and even foraging. Head over to see the latest or dig in when you're ready to try something new. Let the links on the right hand for things like Drying and Dehydrating or Home Brewing do the research for you.


Here are some books on preserving and DIY I have used and recommend:

If it wasn't for Vanessa Barrington's book DIY Delicious, I never would have tried and succeeded in making corn tortillas. In addition to recipes for ingredients, Barrington also shares recipes for how to use your new creations such as spicy kimchi (hello!) and spicy soft tofu soup with kimchi. This is not a preserving book per se, but more about culinary DIY.

Jam it, Pickle it, Cure it and Can it, Bottle it, Smoke it are two books that cover a wide variety of projects you can take on at home. From easy ones like making chocolate hazelnut spread to more complicated ones such as smoking your own pastrami or making masa from scratch and everything in between (think vanilla extract, beef jerky, ginger beer, graham crackers, etc.) A number of the recipes in these books are also in a long out of print favorite of mine, Better than Store-Bought, which you can occasionally find online, but Karen Solomon's book are much more contemporary and hip.

In The Blue Chair Jam Cookbook Rachel Saunders creates jams with enticing fruit and floral combinations like rhubarb rose conserve with cherries, blueberry jam with mint, Italian prune and cardamon conserve, pear jam with rosemary and pine and boysenberry jam with lemon verbena. Need I say more?

Chef and restaurateur Paul Virant's handsome book The Preservation Kitchen includes recipes for pickles and relishes, jams and marmalades as well as bittersweet preserves specifically mostarda and aigre-doux (a kind of sweet sour vinegary preserve of fruit or vegetables) and fermented and cured foods in addition to pressure canned preserves. The second part of the book consists of seasonal recipes using the preserves. 

Home Made is a hard book to describe; it's got a little bit of everything, like preserving vegetables, making broth, herbal teas, cheese, ice cream, chocolate and mustard. The layout is amazing with lots of photographs, technique shots and even hand drawn illustrations. There are also tons of recipes that just use fresh ingredients.  The seasoned labneh balls in olive oil are particularly good. 

Put 'em Up and Well-Preserved are two great books on preserving, and include drying, freezing and dehydrating. Both have compelling recipes and easy-to-follow clear instructions. It's hard for me to say which of the two I like best, the major difference is that Put'em Up is all about preserving, whereas Well-Preserved focuses on small batch preserving and also includes recipes for using the preserves such as preserved zucchini in a shrimp and preserved zucchini salad.

More links:

National Center for Home Food Preservation
Canning Across America note the monthly canning Twitter chats
Canning: Recipes & Instructions from Epicurious
Preserving and Canning Food from Better Homes & Gardens
Karen Solomon Author and Preserving Expert
Food in Jars blog

Some of the books were provided as review copies

Blackberry Vanilla Basil Jam

a perfect example of a bright idea that i thought was soooo unique and original...

but alas...i found that it's been done and it's been done a lot.  so much so that it's even on the Food Network by Giada De Laurentis.

well i thought it was original and worthy of making...so i changed things up a bit and made it my own.  quite different than recipes i came across.

i must admit, the name sounds a lot more exotic than the actual flavor.  don't get me wrong...this IS a fabulous Blackberry Jam.  most recipes called for 2-3 full cups of basil.  i opted to lower the basil amount quite a bit because 2 full cups of basil brought visions to my mind of enjoying a lovely breakfast with a friend laughing and smiling...with a big chunk of green basil stuck to my tooth...besides i just wanted a hint of basil, not "in your face" basil.

to make this blackberry basil concoction a little more interesting i added zesty lemon slivers from 1 whole lemon, 1 Tbsp of vanilla extract AND my secret ingredient of 1 large roasted clove of garlic.  i was told by one of my taste testers that the jam had many layers of flavor...unlike any blackberry jam they had had.   GOOD that's what i wanted...something delicious,  a little different with layers of unexplainable sweet, yet slightly savory spreadable goodness.

BLACKBERRY VANILLA BASIL JAM

2 1/2 lbs fresh blackberries, washed and dried as much as possible

(weigh berries before washing)

3 3/4 cups granulated white sugar

juice from 1 lemon

zest from lemon.  peel with a potato peeler and cut zest into very thin slivers

1 large clove of roasted garlic

1/4 cup finely minced fresh basil

1 Tbsp dried basil in a tied cheesecloth pouch

1 Tbsp vanilla extract

start your huge pot for the water bath if you are canning.   get everything ready that you might need because when your jam comes to the right temp you don't want to be fumbling around looking for tongs or trying to sterilize your lids in a hurry.

i like to clean my jars and finish sterilizing in a 220 degree oven for 20 minutes...then turn oven off and let jars sit in warm oven until ready to fill.

put a few small plates in the freezer for your plate test...jam 101

add all ingredients into a large stock pot...i use one with tall sides because of the splatter once it gets to a syrupy boil.

bring to a boil over medium high heat while stirring to combine...it will quickly change from sugary thick lumpy to nice macerated raspberry moosh.

cook, stirring and skimming foam from surface...i skimmed towards the end.  take your cheese cloth basil sachet out before the mixture gets to thick.  cook until temperature reaches 220 F degrees on a candy thermometer.  lower heat to lowest and do a plate test.  if mixture sets on plate to your liking then you are ready to fill sterilized jars.  if not...bring back to medium heat and do another plate test.

process in a water bath for safe pantry storage up to a year.

OR...seal tightly and let come to room temperature before refrigerating for use with in a month or two.

NOTE...i am not the food safety police, i am new to canning AND most of my jams have been given or consumed quickly, however, i DO have a few jars set aside for the pantry.  i have inserted some links for sterilizing and water bath caning, but google around and get more info if you need it.  ALSO.....check out this website for some good tips on food safety

Manchego Cheese and Lime Butter

How were your long weekends?  Did you relax, sleep in, go outside, eat a burger or many?  I did most of those things (sleeping in is for teenagers and people without children).  Now that we've officially "kicked off summer" and can wear white pants again, I've been in outdoor grilling mode.  All I want to do is put my oven on hiatus (with the exception of baking projects) and BBQ.  We've been grilling a lot of corn (because it's the only vegetable my son will eat) and here's a fun way to dress it up...

     Take some softened butter and put 4 tablespoons in a small dish.  Grate a couple tablespoons of  Manchego cheese (or any salty cheese will do) into the dish.  Add the zest and juice of half a lime.  Stir it all together (and add a little salt if your butter is unsalted).  Spread on hot corn.     

Chicken & Dumplings – Stewed Chicken with Thyme Crème Fraiche "Dumplins"

I’m calling this chicken and “dumplings” for search engine purposes, but these came out so well that internally we going with chicken and “dumplins.” That’s right, if your dumplings really rock, you’re allowed to drop the “g.” It’s the highest honor one can bestow on this humble dish.

The wonderful thing about this dumpling recipe, besides its ease, is how truly versatile it is. I’m not even referring to the actual dumpling batter, which of course can be tweaked with various herb and/or dairy substitutions, but to the delivery system beneath these puffy pillows of pleasure.

These dumplings can be steamed over virtually any flavorful soup or stew-like substance. The rule of thumb is; if you can simmer it, you can cook a dumpling on it. However, as I mention in the video, the thinner the liquid, the easier and better the dumplings will steam.

If you do prefer a thicker stew, simply fortify your mixture with a standard roux before you add the picked chicken back in. We’ve made like a hundred rouxs, so I’ll assume you can cook 1/4 cup of butter together with a 1/4 cup of flour for a couple minutes without major incident. 

If this is your first batch of dumplings ever, then I'd recommend going with the soupy base you see here. Once you get the dumplin(g)s down, you can start to experiment with thicker, more interesting stews.

So, whether you go thick or thin, crème friache or buttermilk, thyme or rosemary, or any another other approved variation (FYI: all variations are pre-approved), I hope you give this classic American comfort food a try. Enjoy!

Ingredients for 4 large servings:

For the stewed chicken:

1 whole chicken (about 3.5-4 pounds)

1 onion, cubed

1 large celery rib, cubed

1 large carrot, cubed

1 bay leaf

3-4 springs of thyme

2 1/2 quarts cold water

salt, cayenne, and freshly ground black pepper to taste

*thicken mixture slightly with 2-3 tbsp chicken fat mixed with 2-3 tbsp flour

For dumplings:

1/2 cup crème fraiche

1/2 cup milk

2 eggs

2 tsp fresh chopped thyme leaves

2 cups self-rising flour

* If you don’t have SR flour (which does work better here) you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.

View the complete recipe

Bison Tacos with Avocado & Radish

American bison are an important part of the prairie ecosystem and after a decline almost to extinction around the end of the 19th century, today there are many ranchers working hard to bring them back. I enjoy cooking and eating bison (sometimes referred to as buffalo). The brands I've tried thus far have all been grass fed, lean, raised in a more sustainable manner and well, delicious. You may be able to find ground bison at your supermarket and it's pretty easy to use in recipes that call for ground beef. Bison steaks however are another story.

Because most bison is grass fed, it's leaner, like grass fed beef. Considered a highly nutrient dense food, it's lower in calories, fat and cholesterol than even chicken, it has 40% more protein than beef and is high in iron, omega 3 fatty acids and vitamin E. Without rich marbling, it needs more tender loving care. Wild Idea Buffalo recently sent me some samples of their products. Their ranch is located in South Dakota between the Black Hills and the Badlands National Park and their herd is raised without the use of antibiotics or hormones. I knew immediately what I wanted to try with the New York strip loin steak. An extremely lean piece of meat, I knew I would cook it quickly, searing to get some nice color and flavor, and serving it very rare. Because it is so lean, it's particularly good paired with something rich, like avocado.

I got my inspiration from a Martha Stewart recipe, Beef Tacos with Avocado and Radish Salsa. My adaptation is very close to the original. Here's what I did differently. I used bison instead of beef and I used a lot less of it! I rubbed the steak with oil and just sprinkled it with both cumin and chile powder. I used fresh jalapenos instead of picked ones and I added scallions. Most importantly I made my own tortillas. Please, do yourself a favor. Buy a tortilla press
and a big bag of masa harina (Maseca is a good and easy to work with brand) and never settle for store bought tortillas ever again.



Bison Tacos with Avocado and Radish (adapted from Everyday Food, Martha Stewart)

Makes 6 tacos

Ingredients

10 ounces bison strip loin steak
vegetable oil
chile powder
ground cumin
1 avocado, pitted, peeled and diced
4 radishes, diced
2 green onions, sliced
2-3 tablespoons cilantro
1 jalapeno pepper, diced, more or less as desired
2 limes
pinch salt
6 small corn tortillas, preferably homemade

Instructions

Allow the steak to come to room temperature. Pat it dry with paper towels then rub it with a just enough vegetable oil so it is glossy, but not slick. Sprinkle all sides with chile powder and ground cumin. Heat a cast iron skillet. Sear the meat 3 minutes on the top and bottom and then another 2-3 minutes on the other two sides (loin is almost square shaped). Allow to cool 10 minutes then slice thinly.

Make salsa by combining the diced avocado, radishes, green onions, cilantro and jalapeno. Slice the limes in half and squeeze them over the salsa, sprinkle with a pinch of salt, gently mix then taste. Adjust seasoning as you see fit. Heat the tortillas, top with slices of steak and salsa.

Enjoy!

If you are interested in trying bison, you can receive a 20% discount by using the code Amy-Buffalo20 at Wild Idea Buffalo Store  through July 1st, 2012.


My thanks to Wild Idea Buffalo for sending me samples of their products to try.

Lunch!

Excellent lunch sandwich - coarse rye bread, with cream cheese, avocado and pesto. Highly recommended!

Old Bibik Nasi Rendang ... rekindled my affinity for rendang in food centres

Whenever I have Rendang, I'll think of my Grand Aunty who's a nonya. She is my Grandma's foster sister who used to cook a formidable beef rendang. She was so good that she's been teaching nonya cooking in her estate to pass time. Every year during the Chinese New Year, we will visit her and every time looking forward to her rendang. So when Karen of Superfinefeline invited me for lunch to try Old Bibik Nasi Rendang, I was all for it cos' I haven't been eating good beef rendang in a while since it was "time's up" for Grand Aunty. Old Bibik started business in the Lavender Food since December 2011. It's in the same food square as the popular Kok Kee Wan Ton Noodles. 

In order to try both their Beef and Chicken Rendang, I ordered the $6 Combo set that came with sides like fried eggs, cucumbers, long beans and a piece of papadum. The papadum was served with its concave face down on the rice. My itchy hands had to turn it over and leaving it on the rendang sauce a bit too long for me to take some shots. Grr ... it turned soggy. I liked my papadum crispy so you can imagine me munching on it begrudgingly.

Old Bibik's rendition of the beef rendang was unlike how Grand Aunty did it. This one had more gravy and almost like curry gravy. The beef was tender and definitely friendly to my set of teeth as I detest the feeling of chomping on dry sinewy beef. There are simply too many charlatans peddling mediocre beef rendang so much so that it invokes in me a disdain for beef rendang in food centres. Haven't had such tender beef rendang for a while and Old Bibik rekindled my affinity for this dish. Even Madam Tan's beef rendang (from Wok and Barrel) wasn't this tender. If I had my way though, I would prefer the gravy to be further reduced to achieve a more intense flavor just like how Grand Aunty did it. However, their excess gravy was good to go with rice. 

The Rendang Chicken helped score a double strike in the tenderness category. It was fully coated with tasty rendang gravy. Chicken was good but I still prefer their beef rendang.

Here's the stall as I visited during lunch today. Click link to visit Old Bibik's Website.

Celebrating Memorial Day

Photo (c) Flickr user Vince Alongi

On this Memorial Day, as we honor those who gave their lives serving our country, let’s take an extra moment to remember all the countless military cooks and chefs that made the ultimate sacrifice feeding our troops in times of war. They say an army travels on its stomach, but more than simply providing calories, these brave souls are serving up a visceral connection to home.

We have a lot of servicemen and women that visit the blog from around the globe, and the emails I get from them are some of the most inspiring of all. Words can’t express how much we appreciate all your hard work keeping us safe. Thank you, God bless you, and God bless America!

Sunshine Charcoal Chicken

Sometimes love takes you to the strangest places.  Where else but Sunshine Marketplace than to indulge my tawdry and shameful love affair with charcoal chicken and chicken salt?

This is Sunshine Charcoal Chicken, originally (I believe) and also still of St Albans, famous for its "Spanish chicken".  It's marinated, butterflied, sandwiched between two metal grills and rotisserie'd slowly over smouldering charcoal.

When they say Spanish, it's Madrid via Manila.  This is Filipino-style charcoal chicken and it's some of the best BBQ chook I've tasted.  It's marinated in what tastes like sweet soy, and it's incredibly juicy and luscious.  I know it looks burnt but it's not, that's just the caramelised colour of the fabulous marinade.

1/4 chicken and chips, $6.50 (BARGAIN)

When the Israelites wandered in the desert and woke to discover a crumbly substance on the leaves of desert plants, which they then ate and called manna, I'm convinced that was chicken salt.  Sunshine Charcoal Chicken shake it on top of their fabulous crunchy chips to order, and won't mind if you ask for extra (guilty as charged).  Oh, and the plastic knife and fork supplied are useless.  Just get into it and use your fingers.

Someone once told me of love, "It doesn't matter what the teacup looks like - it matters how the tea tastes".  Don't be put off by the lush surrounds of Sunshine Marketplace - it's what's on the plate that counts, and it rocks.

Thank you Adrian of Food Rehab for the tip - Adrian surveyed 13 western suburbs charcoal chicken joints (tough gig but someone had to do it!) and Sunshine Charcoal Chicken came up tops.



Sunshine Charcoal Chicken
Food court (shop 4), Sunshine Marketplace, 80 Harvester Road, Sunshine (also at 3 Alfrieda Street, St Albans)
Phone:  9312 5588
Hours:  Not open for dinner


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Happy mothers day!

Today is mother's day in Sweden! I got a beautiful bouquet from my wonderful little boys. I hope all mums are having a great day, and I'm sending a special thought to those of you who long to be mothers. Two of my close friends are celebrating their first mothers day this year - extra hugs to you, Dagmar and Jisan.

12 Memorable Memorial Day Grilling Ideas

I hope you're all headed toward a fun and festive Memorial Day weekend! Here are 12 of my favorite grilled recipes, just in case burgers and hot dogs aren't going to cut it this year. And don't forget the side dishes! Everyone knows they're the real secret behind any epic cookout. That, and beer. Enjoy!!

Santa Maria Tri-Tip	Grilled Lamb Chops
Grilled Pickled Veggies	Grilled Korean Short Ribs
Grilled Flank Steak	Grilled Lemon Chicken
Cornell Chicken	Grilled Barbecue Chicken
Grilled Pork Tenderloin	Grilled Asian Skirt Steak
Spicy Tarragon Grilled Chicken	Grilled Calabrian Chicken