Tag Archives: barbecue food

Homemade Beer Mustard

Another inspiration from my weekend of country music at Farmborough was the Hill Country food –  http://www.hillcountrywdc.com/

How can you resist food where the catchphrase is “Music to your mouth”. They served up their house made hot link with shiner ( beer from Texas) mustard, indeed, music to my mouth!! I had to make some shiner beer mustard, below is my version so you can serve it up at your next barbecue!

From by the bay, wishing you shiner food memories!


blog shiner beer

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.

blog mustard

Jalapeno Burger

I’m always in search of a better burger , one that is a bit flashy in taste. This jalapeno burger will take you burger making to the next level and then some. I enjoyed this burger using ciabatta buns , so I shaped my burgers in an elongated oval to fit the bun and sit perfectly under the bacon strips. You’ll love the undernotes of heat from the colby cheese and jalapeno mayonnaise. As always, look to use the finest ingredients, getting great quality ground beef and bacon makes all the difference.

From by the bay, wishing you flashy jalapeno food memories!


blog jalapeno burger

Jalapeno Burger

Serves 4


  • 1 1/2  pounds ground beef chuck ( each pattie 6 ounces)
  • 4 ciabatta rolls
  • 8 slices bacon
  • 4 slices colby cheddar cheese
  • 1/2 cup mayonnaise
  • 3 tablespoons jalapeno rings, coarsely chopped


In a food processor add mayonnaise and jalapeno. Process until well blended. Refrigerate until ready to use. Make 4 patties from the ground beef, shaping into ovals. In a medium sauce pan, fry bacon until crispy, place on paper towel to drain. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to dish and let stand for 3 minutes before serving. Meanwhile, toast buns on grill on until the edges start to brown. Remove bottoms of each bun and add cheese to tops to melt. To assemble burger take toasted bottoms, spread jalapeno mayonnaise on each bottom. Add the burger, the bacon and then top with bun with melted cheese. Serve immediately.




Spare Ribs with Root Beer Barbecue Sauce

Several years ago, I became intrigued by the use of soda in home cooking. All the sugar in soda is perfect for creating a caramelized bark on meats such as pork. Also, the idea of soda in cooking has such a nostalgic feel to it. I loved the idea of root beer as the main ingredient for a barbecue sauce, I, mean come on it’s ROOT BEER! This sauce can be used with many meats, but I especially like it for baking ribs. I suggest you pick up some bottles of root beer tonight and try it out!From by the bay wishing you bubbly food memories!
root beer

Spare Ribs with Root Beer Barbecue Sauce

Serves 4 as main course or 8 as appetizer

2 1/2 lbs. racks baby back ribs

1 tablespoon olive oil

1 clove garlic, chopped

1 cup ketchup

3/4 cup root beer, preferably made with cane sugar

2 tablespoons molasses

1 tablespoon apple cider vinegar

1 tablespoon worcestershire sauce

1 tablespoon dijon mustard

1/4 teaspoon red chili flakes

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper


Preheat oven to 425 degrees F. In a small sauce pan heat olive oil and saute garlic for one minute, then add the remaining ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.


Old Bay Baked Fries

Old Bay Seasoning is a favorite seasoning mix here by the bay, I’d like to say its’ the name, but that is not quite true. Old Bay is a wonderful combination of 12 spices including ginger, cinnamon, clove, mace, bay laurel, just to name a few. It adds a lot of flavor making these baked oven fries both delicious and easy!! This is a great easy side dish to add to almost any meal!
From by the bay wishing you yummy old bay food memories!
blog fries
Baked Old Bay Fries
Serves 4 
2 pounds Idaho potatoes, cleaned with skin on and cut into wedges
non stick olive oil spray
2 tablespoons olive oil
2 tablespoons Old Bay Seasoning
1/2 teaspoon fine sea salt
extra coarse sea salt such as Maldon to season after baking
Preheat oven to 375 degrees F.  In a large size bowl add potatoes, 2 tablespoons olive oil, Old Bay Seasoning and fine sea salt. Mix well. Spray 2 non stick baking sheets with the olive oil spray. Place seasoned potatoes onto the baking sheets in a single layer. Spray again lightly with olive oil spray so the potatoes will brown in oven. Bake in the oven for 45 minutes until brown, do not turn while cooking. When browned, remove from oven and sprinkle with coarse sea salt. Serve immediately.

Asian Style Barbecue Beef Short Ribs

Boneless beef short ribs are larger, more tender and meatier than their pork counterparts – making it a perfect barbecue food. I decided to make these short ribs using some of my favorite Asian flavors – ginger, garlic, cinnamon and star anise to braise the meat and infuse with these flavors, then make a barbecue sauce to brush on the ribs, as they caramelize on the grill. The result is meat that is slightly crisp on the outside, tender on the inside and packed with flavor. It’s really simple to make and the results are terrific.
From by the bay wishing you asian style food memories!
blog asian short rib
Asian Style Barbecue Beef Short Ribs
Serves 4-6

For the ribs
21/2 pounds boneless beef short ribs
2 star anise
2 garlic cloves, peeled and smashed
1 cinnamon stick
1 inch piece ginger, peeled
chopped scallions to garnish
For barbecue sauce
1/2 cup hoisin sauce
1/2 cup ketchup
1 cup cooking water from ribs
1 tablespoon low sodium soy sauce
1/4 cup rice wine vinegar
1 teaspoon toasted sesame seed oil
Place short ribs in a large cooking pot with star anise, cinnamon, garlic and ginger. Add water to just cover the ribs. Bring to a boil, lower the heat to simmer and cover with a lid for 45 minutes. Remove the ribs and place on a platter, covering with some foil. Reserve 1 cup of the cooking water for the barbecue sauce. To make the sauce, add to a medium sauce pan the hoisin sauce, ketchup, cooking water, soy sauce, rice wine vinegar and toasted sesame seed oil. Bring to a boil and then simmer for about 30 minutes. Preheat the grill . Brush the short ribs with the barbecue sauce and grill for 8 to 10 minutes on each side. Serve immediately.

Short Rib Burger with Rosemary Onion Jam

I have a bit of a competitive streak when it comes to cooking. Each year we have an outdoor grilling get together where we try to out do one another for the best burger recipe. This year I went for a burger made of ground short rib. Short rib has just the right fat ratio for a juicy burger. Next, I made some vidalia onion jam as a topping that along with melted smoked cheddar cheese, crisp cooked pancetta and a little arugula made for a real winning burger! Try it for your next cookout and get rave reviews!
From by the bay, wishing you winning food memories!

blog onion jam

Rosemary Onion Jam

2 tablespoons olive oil
3 large vidalia onions, chopped
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons fine sea salt
1 teaspoon fresh ground black pepper
3 springs rosemary, leaves chopped
In a medium sauce pan heat olive oil and add onions and sprinkle with salt and pepper. Saute onions until soft, about 15 minutes, stir so that onions to not burn. Add the remaining ingredients and continue to saute until onions are brown and the consistency is jam like. Remove from heat and cool. Place into a jam jar until ready to use. If not using within a few hours refrigerate. Bring to room temperature before using.
blog onion jam burger
Short Rib Burger with Rosemary Onion Jam
Serves 6
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!

Cubano Burger


Summer is almost here! The pool is open. The lounge chairs and umbrellas are set up. Blue skies and bright sun are overhead. I can walk into my backyard and imagine I’m on vacation, hmmm the South of France, Southern California, I think today feels like South Beach, Miami. South Beach is my inspiration for this Cubano Burger. Poolside dining doesn’t get better than this american twist on the cuban sandwich. I make my burger with ground pork mixed with fresh citrus, then  accented with ham, cheese and roasted garlic. Try this burger and whisk yourself and your guests off to South Beach too!
From by the bay, wishing you South Beach food memories!
blog cub burg
Cubano Burger
Serves Six
1 head of garlic
1/2 teaspoon olive oil, plus more for brushing the grill
2 pounds ground pork
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
2 teaspoons lime juice
2 teaspoons orange juice
6 ciabatta rolls
12 slices baby swiss cheese
12 dill pickle slices
6 slices boiled ham
1/2 cup store bought mayonnaise
Preheat oven to 400 degrees F. Rub olive oil on head of garlic and wrap garlic in aluminum foil. Place on baking sheet roast for 30 to 35 minutes until garlic feels soft, then remove from oven and cool. Cut top off garlic head and squeeze garlic cloves out of skin and into a bowl. Mash garlic and then add mayonnaise and mix well. Cover and place into refrigerator until ready to use. In a mixing bowl add the ground pork, pepper, cumin and citrus juices. Mix well with your hands and form 6 patties. Fire up the grill. Brush grill with olive oil and cook patties approximately 15 minutes per side, until pork is cooked through. Once ready, cut rolls in half, place on baking sheets and top each side with a slice of swiss cheese. Remove from oven once the cheese starts to melt. To assemble : take one half of bun with cheese, place burger on top, spread garlic mayonnaise on burger, add slice of ham, then pickle slices and top with other half of the bun. Repeat to make the remaining burgers. Serve immediately.

From by the bay wishing all my readers a Happy Memorial Day!

Savory Ketchup

Well, Memorial Day is not too far away, so I’m going to start blogging about some great recipes for celebrating this holiday weekend. I am sure you have been wondering why in the world make ketchup? Well, I have some very good reasons for suggesting that you do. The first one is this ketchup is much more delicious than any store bought ketchup. The second is that it’s healthy, you can control the amount of sodium and there are no preservatives. The third reason is this is SO EASY to make. My last reason and most important reason is that it will totally impress your guests, making them feel that they are special even if are serving burgers and hot dogs. I think especially for a long holiday weekend where you might be barbecuing through out the weekend , it’s worth the extra effort to have a batch of fresh ketchup ready in the fridge. I keep the ketchup in a mason jar so that it’s easy to bring to the table so guests can spoon some of this savory ketchup on top their food. Make this Memorial Weekend a real celebration and come back for more holiday recipes.

From by the bay wishing you some happy holiday food memories!
blog ketchup
Savory Ketchup
2 tablespoons olive oil
1 small red onion, chopped
2 garlic cloves, chopped
1/4 teaspoon red chili flakes, or 1/2 teaspoon fresh red chili, chopped
1 28 ounce can puree tomatoes
1/4 cup water
1 tablespoon tomato paste
1/2 cup dark brown sugar
1/2 teaspoon allspice
1/2 teaspoon dried mustard
1/2 teaspoon fine sea salt
2 tablespoons cider vinegar
1 1/2 teaspoon lemon juice
In a medium sauce pan heat olive oil, add the onion, garlic and chili and saute until soft. Add tomatoes, sugar, tomato paste, bay leave and spices. Simmer uncovered 25 minutes. Add vinegar and lemon juice. If the ketchup seems very thick you can add another tablespoon or two of water. Simmer 10 more minutes. Remove bay leave. Set aside to cool. Once cool, puree in food processor , place in glass mason jar and store in the refrigerator until ready to use.

Dad’s Wild and Crazy Marinade

My dad was the great griller in our family! It was something he enjoyed and I think , he took this role pretty seriously. He always had his hat , apron and tongs at the ready! I smile at the thought of dad coming in and saying what should we grill for dinner today? When it was to be special, it was a flank steak!  My dad would marinate  the steak for hours. We actually are not quite sure what dad had in his marinade.  I actually think he changed it every time he made it. I would try to peek , but it was his secret marinade. We would just call it John’ wild and crazy marinade. It tasted like it had a little bit of everything. I’m sure it even included a splash of scotch from the glass in his hand!  All I know is that those were the best steaks and memories I ever had. That’s the beauty of marinades, it’s the time you could let your freak flag fly a bit with creativity. I , of course ,have tried to recreate dad’s marinade over the years and this is what I’ll share with you in honor of dad and father’s day. I suggest you use this as a jumping off point and play around with your own version of this to create fond food memories for your family and friends this summer.

Happy Father’s Day to my dad and all those cooking dads ( or moms) out there!


From by the bay wishing you wild and crazy food memories,
blog dad's marinade
Dad’s Wild and Crazy Marinade
2 pound flank steak
1/2 cup olive oil
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon ground black pepper
2 tablespoons scotch
1/2 teaspoon red chili flakes
2 tablespoons dark brown sugar
Place all ingredients into a resealable plastic bag, mix well and refrigerator over night. Prepare on grill as you like.

Coffee Marinated Skirt Steak

blog coffee marinate steak

Coffee Marinated Skirt Steak

Serves 4-6


  • 2 ½ lbs skirt steak
  • 2 cups cold coffee
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons dark brown sugar
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon red pepper flakes
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper


Combine all ingredients into a sealed plastic bag. Marinate overnight. Preheat charcoal grill or stovetop grill pan. Season the steak with salt and pepper. Grill the steak for 2 to 3 minutes per side or until cooked to desired degree of doneness. Transfer the steak to a cutting surface and allow to stand for 5 to 8 minutes. Cut steak across the grain into thin 1/2-inch slices.