Tonight:
Double ground chuck burger with caremelized onions and cheddar cheese on a just baked wheat kaiser roll. Yum...
PH
Not to hijack the thread, but do you know what I've found to be better on burgers than carmalized onions? Grilled red onions. Slice thinly (and be careful when grilling them)... brush with evoo, lightly salt and pepper. I love grilled onions!!!
quote:Originally posted by mwagner7700:
Not to hijack the thread, but do you know what I've found to be better on burgers than carmalized onions? Grilled red onions. Slice thinly (and be careful when grilling them)... brush with evoo, lightly salt and pepper. I love grilled onions!!!
I love 'um too. I slice them about 1/3" and use a toothpick to hold the rings together. Otherwise, my method is the same as yours. Easy and damn good.
You guys got me "hooked" on the kaiser/onion rolls last summer; however, I did not like the fact that the roll crumbled after being baked and gets hardened. When I say "hooked" I mean I forced myself to try it many times and for some reason, didn't like it as much as a soft bun.quote:Originally posted by PurpleHaze:
Tonight:
Double ground chuck burger with caremelized onions and cheddar cheese on a just baked wheat kaiser roll. Yum...
PH
Sirloin beats ground chuck in a Bella Donna taste test
Sounds like you need a big, juicy Cali cab to go with that PH!
quote:Sirloin beats ground chuck in a Bella Donna taste test
But equal amounts of chuck and sirloin is the best IMNSHO.
Thanks mwags.... Certainly not a hijack at all.
I do grilled red onions often. My Grilled Portobello Mushroom Sandwiches rely on a nicely grilled red onion slice, but when it comes to a charcoal grilled hamburger, there's nothing like sweet caramelized yellow onions. Remember, grasshopper, you are just a sprout on the grill compared this old man......
PH
I do grilled red onions often. My Grilled Portobello Mushroom Sandwiches rely on a nicely grilled red onion slice, but when it comes to a charcoal grilled hamburger, there's nothing like sweet caramelized yellow onions. Remember, grasshopper, you are just a sprout on the grill compared this old man......
PH
Bella,
It's nice to see you back.
Rather than bake your bun, try brushing the open part of each bun with a little evoo and grill. You'll get a nice crunchy interior and the outside of the bun will retail most of it's original softness. The trick is not to leave the bun on the grill too long. It only takes just a little while.
PH
It's nice to see you back.
Rather than bake your bun, try brushing the open part of each bun with a little evoo and grill. You'll get a nice crunchy interior and the outside of the bun will retail most of it's original softness. The trick is not to leave the bun on the grill too long. It only takes just a little while.PH
quote:Originally posted by PurpleHaze:
Bella,
It's nice to see you back.
PH
Bella is testing the waters to see if people have somehow forgotten its filth laden tirades. There are some serious problems here and pretending that they don't exist is unrealistic.
quote:Originally posted by Board-O:
Bella is testing the waters to see if people have somehow forgotten its filth laden tirades. There are some serious problems here and pretending that they don't exist is unrealistic.
Seaquam, it looks like you changed your mind, I will edit your quote from my post to respect your wishes.
I do not have any kind of grudge against her. I do have to say though, I honestly think if she started posting here again on a regular basis she could not start one thread without popsicle or automobile keying jokes (among other things) being brought up within a few replies. Behaviors have consequences and sometimes you cannot take back what you have said or typed, no matter how bad you would like to, or after it has been deleted by a slighlty embarassed WS staff. Serge is getting the same treatment he used to get. I do not think it will be any different for Bella. There is some truth to that famous quote by D.Cody "this is a social club".
PT... you are 100% correct.quote:Originally posted by Purple Teeth:
But equal amounts of chuck and sirloin is the best IMNSHO.
PH...
My only complaint is the wheat roll. Well, that and you need more fries. Your picture (burger and fries) is about a half of a serving for me!!! 
When you get to my age, the only way to eat the food you like is to exercise, and use portion control!! 
Damn, those fries were good though!!
PH
Damn, those fries were good though!! PH
Cedar Plank Salmon, with dijon crust.
Mmmmm good.
Mmmmm good.
You outta try 'em scrambled into some eggs. Yum....
PH
PH
quote:Originally posted by Vinaigre:
Cedar Plank Salmon
Me too! Seasoned with kosher salt and white and black pepper and served with a 1997 Cristom Mt Jefferson PN.
We had Mother's Day at our place, so I cooked up 8 USDA Prime, Dry Aged ribeyes.
All the burger talk got me in the mood for burgers, so last night was had burgers - half ground chuck, half ground sirloin (both were USDA Prime). Served with lettuce, tomato, grilled red onions on a keiser roll.
All the burger talk got me in the mood for burgers, so last night was had burgers - half ground chuck, half ground sirloin (both were USDA Prime). Served with lettuce, tomato, grilled red onions on a keiser roll.
swordfish, served on top of a tomato, caper, onion, garlic sauce.
Hot links and Hot italian sausage with carmelized onions...washed down with a Sierra Nevada Pale Ale pool side 
Nothing like it.
Nothing like it.
Grilled chicken topped with homemade salsa of plum tomatoes, vadalia onions, orange peppers, cilantro, avacado and lime juice. Served with grilled vadalia onions and red peppers. Drank Sam Adams Summer Ale... YUM!!!
Saturday we had the boys birthday party so we did hot dogs and sausages. People stuck around so I ended up doing NY steaks for 12 people.
Mother's Day was slabs of spare ribs.
Last night was bacon cheeseburgers....
Mother's Day was slabs of spare ribs.
Last night was bacon cheeseburgers....
Tried a new mixture to rub ribs with tonight. Came out extremely well, unlike some of my other concoctions. I mixed sea salt, black pepper, Chinese Five Spice, garlic, and onion with a bit of cayenne hot sauce and enough evoo to make a paste. I rubbed it on the ribs an hour before slow cooking on the grill and used a mixture of hickory and mesquite in the smoker.
Grilled bacon wrapped scallops with some non vin Bollinger to accompany some other brunch items.
after a round of golf that will commence in about 2 1/2 hours... Tri Tip tonight!!!
quote:Posted May 20, 2006 09:17 AM
Originally posted by Laurent Brunhoff:
Grilled bacon wrapped scallops with some non vin Bollinger to accompany some other brunch items.
Too early in the day for scallops.
Never too early for Bollinger, though.
Welcome to the Forums, LB.
I agree with you but they were requested by one of our guests. Thank you for the welcome.quote:Too early in the day for scallops.
Veal and spinach sausage with grilled orange pepper, red onion and zucchini.
Marinated skirt steak
Chicken Breasts, Baby Back Ribs, and grilled Asparagus.
Small Lamb roasts on the rotisserie.
Basted with sauce made with Dijon, sun dried tomatoes and herbs.
Basted with sauce made with Dijon, sun dried tomatoes and herbs.
Baby back ribs (wet and dry.)
Filet Mignons.
PH
Filet Mignons.
PH
Had some nice steaks last night with an '02 Larkmead Cab....
Going to do ribs agin with the new rub.
We liked it so much last week, we made grilled chicken topped with homemade salsa again. Homemade salsa in the summer is great.
local Piru Cyn Honey BBQ'd Pork Shoulders, BBQ'd Zucchini, Baby Onions, Squash & Button Mushrooms & Steamed Rice... washed it down with an 04' Hitching Post Highliner & it's still 75' out... i live for these days!
Big tenderloins with grilled peppers and zuchini tonight.
Lamb chops, sweet potato and asparagus
Did some fresh Alaskan salmon last night. Great with a Loring Rosella's....
Porterhouse steaks and roasted red peppers.
Last night it was butterflied, marinated leg of lamb.