Kick off your summer cookout weekend with some of these favorite recipes!
From by the bay , wishing you delicious cookout food memories and a Happy Memorial Day!
Short Rib Burger with Rosemary Onion Jam
2 pounds ground short rib
6 sesame seed buns
6 slices smoked cheddar cheese
6 tablespoons onion jam
12 slices pancetta cooked, crisp
4 ounces baby arugula leaves
Cook burgers , as preferred. Cut rolls through middle and toast. Add the cheddar cheese to top of burger and melt. To assemble place some arugula to the toasted bottom of the bun. Place burger with cheese on top of the arugula. Top with the onion jam and then the cooked pancetta. Finish with the toasted top of the bun and enjoy!
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Jalapeno Kale Coleslaw
Ingredients for salad
1 head of green cabbage , finely shredded
1 cup of kale, remove ribs and finely shredded
1/2 cup red onion finely sliced
Ingredients for dressing
1/2 cup olive oil
juice of 4 limes
1 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1 small jalapeno seeded and chopped
To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.
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Deli Style Macaroni Salad
1 pound cooked elbow macaroni
1/2 cup white vinegar
1/2 cup granulated sugar
3/4 cup Mexican sour cream
1/2 cup mayonnaise
4 tablespoons whole milk
3 celery ribs, chopped finely
1/2 onion ,chopped finely
1 teaspoon fine sea salt
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
In a medium saucepan add the vinegar and sugar and bring to a bowl, dissolving the sugar. In a large bowl add macaroni and pour the sugar/vinegar mixture over and stir. Place in the refrigerator to cool for an hour. Remove bowl from refrigerator and add the remaining ingredients. Combine well. Cover and refrigerate until ready for use.
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Homemade Beer Mustard
1 1/2 ounces yellow mustard seeds
1 1/2 ounces black mustard seeds
4 ounces beer or lager ( such as Shiner Bock)
1/2 cup apple cider vinegar
1 tablespoon dried yellow mustard
2 teaspoons fine sea salt
1/4 teaspoon red chili flakes
2 tablespoons honey
1/4 cup chopped white onion
Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into clean jars; tap gently to remove all the air bubbles. Store in refrigerator up to 1 month.
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Pickled Cucumbers with Dill and Lemon
Makes 1 quart
- 1 pound kirby cucumbers
- 1 shallot
- 3 cloves garlic
- 3 springs dill
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1/2 cup lemon juice
- 1 teaspoon sugar
- 3 teaspoons fine sea salt
- 1 teaspoon whole black peppercorns
Have ready a 1 quart size glass container such as a mason jar. Trim the ends off of the kirby cucumbers and slice in 1/4 inch rounds. Peel and thinly slice the shallot. Peel and crush the garlic cloves. Take the glass jar and layer the cucumbers, then shallots , garlic and dill. Repeat until you have layered all your ingredients. Add the remaining ingredients into a saucepan and bring to simmer. Remove from heat and pour over the cucumbers. Let cool to room temperature. Seal tightly and place in the refrigerator for at least 2 hours before serving. The pickled cucumbers will last about 2 weeks stored in the refrigerator.
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From the Food Network, Alton Brown
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Watch how to make this recipe
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Sprinkle with colored sanding sugar and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is. Store in airtight container for up to 1 week.
Recipe courtesy of Alton Brown
Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html?oc=linkback