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By zach, August 24, 2010 6:29 am

These onion pepper grilled potatoes are easy, healthy, and go great with any protein.

Ingredients

• 3 Potatoes, washed and sliced into rounds
• 1 slice yellow onion, diced
• 1 tsp olive oil. 
• Pepper to taste.
• Salt to taste.

Serves 3-5 as a side dish

Directions

• Combine all ingredients into bowl and toss to coat potatoes and onion with oil and seasonings.
• Wrap tightly in tin foil.
• Grill on high using indirect heat until done. 20 minutes normally does it.

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By zach, July 16, 2010 7:29 am

In Seattle, Summer has finally kicked in. For me that means cooking fun summer meals that I can eat outside with my family. For this late lunch, I cooked baby back ribs, creamed corn and seasoned French bread.

I love smoking meat in my back yard. Smoking is a long and slow cooking method. You might think it needs constant attention but you just need to check on your meat every 1 or 2 hours so it’s perfect for setting up and then hanging with family and friends.  

These ribs are baked for 2 hours and finished on the smoker for about 5 hours to get that great smokey and slow cooked taste. Check out this detailed recipe for more on the ribs. If you use the recipe, notice that the order of baking and smoking was swapped. This was mostly to keep my house cool on a hot summer day. 

Bursting with silky and sweet flavors this creamed corn recipe was truly amazing. It was a great partner to the salty and sweet bbq ribs. Next time, I might add some jalapenos or chipotle pepper to add some heat. 

To tie everything together, this french bread was buttered and seasoned with garlic, onion, rosemary pepper, and paprika. Cooked for 15 minutes in tin foil. 

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By zach, May 25, 2009 5:28 pm

Serves 4

• 2 zuchini sliced 1/2 inch thick
• 2 yellow squash sliced 1/2 inch thick
• 8 button mushrooms
• 1 red pepper cut into squares
• 1/4 cup olive oil
• 2 tablespoon lime juice
• 1 teaspoon parsely
• salt
• pepper

Put all veges into a zip-lock bag. Combine rest of ingredients and whisk together to create a marinade. Pour most of marinade (reserving a few spoon fulls) on veges and seal bag. Marinade for 1 hour or more in the refrigerator.

Skewer veges on shiskabob sticks. Cook on hot grill for 3-4 minutes each side. Careful to not burn.

Remove veges from skewers and spoon remaining sauce over veges.

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By zach, April 4, 2009 7:07 am

Here is some really great tasting food we cooked up for the this years’ “Big Game” ( Boo Steelers).  It was an awesome feast and all the food was very appetizer-ish.

1. Home made potato chips. Slice thin ( use a mandolin) fry in vegetable oil and season with salt, pepper, garlic and parsley.

2. Home made pesto served on bread.

3. Smoked beef brisket served on bread for bite size sandwich snacks.

4. Beans !

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By zach, May 1, 2008 12:50 pm

Today we are cooking mashed potatoes in a rustic style. By that I mean we’re keeping the skins on and doing a rough mash to give us some good texture and adding tons of great old school flavors. These aren’t your Thanksgiving style — liquefied, one texture, squeeze through your teeth mashed potatoes — these potatoes are big taste !

Rustic Mashers

Ingredients:

• 5 Russet potatoes – cut in halves.
• 1/4 Cup fat free sour cream
• 1/4 Cup milk
• 1/4 Cup horseradish
• 1/4 Cup grated Parmesan
• 1 Teaspoon salt
• 1 Teaspoon garlic powder
• 1 Teaspoon paprika
• 1/4 Teaspoon pepper

To get things started we need to cook the potatoes. For mashers we will use boiled potatoes. Boiling potatoes is quick and easy provided a couple simple rules are followed. First, fill a soup pan halfway with water and add the potatoes. The potatoes need to be fully submerged in the water. It is important to start cooking the potatoes as the water heats up. This will create a potato that is cooked evenly. Next, bring the water to a boil and cook the potatoes until fork tender. When cooking is complete the potatoes need to be removed from the water to stop the cooking so they don’t get overcooked. Pour into a strainer — being careful that you don’t burn yourself from the steam. Let the potatoes sit for 5 minutes so the liquids in the potato stop boiling.

The potatoes are cooked and have cooled down a bit so they are now ready to be worked with. Using a knife cut each piece of potato in half and add to your mashing bowl. Add the rest of the ingredients. Mash until all liquids have been turned into the potatoes. For mashing I use a pastry blender. If you don’t have a pastry blender you can use a big fork or spoon to mash everything together. Serves 4-6.