Paella is a classic dish from eastern Spain. Recipes vary widely, but are always based around rice, saffron, and olive oil. It is traditionally cooked over an open fire in a wide, flat pan called a paellera. In that spirit of outdoor cooking, this is a simple version that has been adapted to work well on a grill. Continue reading “Paella”
It’s Summertime and that means hamburgers and fresh sweet corn hot off the grill. This recipe takes preparation and a little coordination to get everything on and off the grill at the right time, but the results are well worth it.
Double Double Cheese Bacon Onion Burgers with Southwestern Sweet Corn
For the burgers:
1lb ground beef (preferably chuck), divided into 4 thin patties
While it’s true that northern winters have not stopped us from grilling pretty much year-round, there does come point in the Spring where all of a sudden the air is warm and the sun is high. A day where standing around tending a grill stops being a chore and starts being a joy.
First – Find the freshest, tenderest spears you can find and snap off the tough ends.
Second – Mix up a marinade of a 50/50 mix of balsamic vinegar and olive oil. Add a dash of kosher sea salt (and a dab of Dijon mustard if you’re feeling extra fancy).
Third – Marinate the spears for about an hour. Remove the spears to the grill, reserving the marinade.
Fourth – Grill the spears hot and fast over a medium-high flame. Turn them a quarter of a turn every minute or so for a 4 to 5 minute total cook. Al dente is the name of the game – they should have grill marks that are dark brown, not black, and should still be tender-crisp.
Fifth – Dump the hot spears back in the marinade momentarily, toss and serve.
Sixth – Eat one-at-a-time with your fingers, enjoying every succulent bite.