Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts

Indiana Amish Country

Eating like a local:
Regional food specialties

-Eating like an Amishman in northern Indiana

As much as I love the summer, I am a big fan of the fall. It's the time when the Midwest is at its most scenic with the changing of colors in the plants and trees and the crisp air is refreshing and it becomes a great time to take a cruise and take in the views. A great place to do this is Amish Country in Northern Indiana. Located in Elkhart county it's about 130 miles east of Chicago and a great place to spend the day or the weekend. There is no doubt that its prime time is in the fall when the apples are fresh, the pie is abundant and people are taking in the sites and views of The Heritage Trail. It's a 90 mile ride that takes you on a winding loop thru the various towns of Amish country and the region. In seeing places like Middlebury, Goshen, Shipshewana and Elkhart you will be taken along rural highways, scenic byways, have to yield to the horse buggy's still used by the local Amish communities and ride down small town Main streets and get a feel for what life used to be like. They're still living in a past part of time here and it's a great experience to get a feel for and see the way of life in these parts. Check the website HERE for info on the trail. It was selected among the "100 places to see in your lifetime" by Life Magazine.


A beautiful drive especially in the fall


The colors are splendid and there's a smell of smoke in the air


Historic building along Main st. in Elkhart, IN


You'll see many buildings, houses and farms from way back when


along with some amazing scenic stops where you have to get a picture


The trip is a relief from the city life while it lasts

Of course your going to get hungry taking in the views, and it wouldn't be a great ride unless there were some great food stops along it so you know there are. When I did this trip last fall we hadn't really planned to do the trail so we didn't start it until later in the afternoon and by the time we were getting done the sun was setting. So we didn't have the option to stop at a bunch of places and decided to eat when we were finishing up the drive. That came around Middlebury which is home to one of the areas more popular attractions the Das Dutchman Essenhaus. Seen below it is a huge piece of property with a restaurant and buffet (pictured) which extends into a large giftshop and bakery. They offer many food options to take home including pies and a huge amount of homemade products like apple butter and pickled veggies which are made on site in the wholesale food facility and sold on the premises and shipped around the country. About 3/4 of a million people visit each year and there is an Inn with a conference center and other non food related shopping options in the village.


A tourists favorite in Middlebury, IN

The size of the restaurant/bakery/giftshop is unexpected and thus huge. The restaurant offers family style dining and includes a buffet and a takeout menu and can seat more than most. The menu of the buffet on the night we visited was tempting but we didn't have the time to dine in and ordered a few menu items some to consume quickly before we hit the road along with some other stuff to take home and eat later that night and the next day. I enjoyed the stuff I got and while it wasn't blow your taste buds to new proportions good, it was very comfortable. Just some good home cooking like they do in households around Amish Country. Here's a look at what I got and what I thought.


Chicken pot pie

^Classic comfort food it was perfect for the night we were there. It was the end of October and the cold was coming in and you could feel it in the air and the pot pie did the trick. Not the best one ever, it was filled with a minimal variety of ingredients but those were the right ones. Lots of chicken and a real nice gravy inside the pie were its strong points.


Chicken noodle soup

^Everything I said about the pot pie holds the same for the soup. Lots of chicken and noodles in a real clear tasting chicken broth. Nice stuff on a crisp cool fall evening.


Meatloaf sandwich


Its a case where simple works great

^The meatloaf is said to be one of the more ordered menu items and is made fresh daily the same way the recipe was made by the owners mother. Since I was going to be ordering some other things that caught my eye to take home, I thought the meatloaf sandwich would the perfect thing to get before I took the drive back. It's offered with toppings of choice but I went with just the sauce. Very comforting it took me back to my youth when it was one of my favorite wintertime meals.


Beef and noodles

^This is a dish I have loved since a kid and if I see it at a place like this I'm going to get it. Classic Amish comfort food. It became a no brainer when I asked the waitress what the most popular ordered item was and she told me the beef and noodles. I thought they were really good, great for comfort food. Hidden beneath the pile is a layer of mashed potatoes and gravy. They don't hold back size wise so for $7.99 along with a bunch of rolls it was a great deal. I'll get it again.


Apple Pie

^The bakery was pretty amazing. They had all sorts of homemade pies and baked goods along with 100's of canned goods made and then jarred on site. Pretty much anything you can think of. I didn't know what to get, I wanted it all. They had every baked good you could want so I settled for the most loved, half an apple pie and a package of dinner rolls I used later in the week. The prices were noticeably cheap compared to most places like this I have been. The pie was an excellent treat the next day and I cant wait to get back.
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-Exploring NW Indiana


Demotte, IN

On another trip thru Northern Indiana I found a place that I fell in love with upon my first visit. It was in Demotte, IN and it was an old school butcher shop in the heart of the town. Yestermeat's is what the sign said with "The way it used to be" underneath to let you know how they run their butcher shop business. So I parked the car and went on in to see what was up.


Meat case with housemade sausage

I was very much impressed with this place. In fact its still one of the best butcher shops I have been to anywhere and if this is how it used to be than that's how I want it to be again. The meat display case was filled with everything and it's all fresh and expertly butchered. The beef was ground that morning and I went ahead and got a couple pounds of ground beef and a few pork tenderloin patties. All pork products are locally raised and top notch in quality.


Pork is plenty at Yesteryear


Next time I stop in I will get the chops

Along with their wonderful selection of fresh meats they had other stuff like bread and buns and jarred items like hot peppers and pickles along with most everything else you need to make a complete meal. Despite theirs doors opening in 1992 this place has all the charm of a business that's been around for generations. They run a catering business that specializes in outdoor parties so you know the grilling is good. They will make party trays to your liking and process wild game for all the hunters of the area and make the sausage and jerky on site.


Picked up one of each on my visit

It's not just butchered meats at Yesteryear, there's also plenty of homemade baked goods. You can get fresh bread, cookies, cakes and of course pie. I'm a sucker for any dessert with apples and cream in it and when I saw the fresh made apple slices on the counter I had to have some.


My type of treat

I'm not exactly sure what the history of apple slices are but I'm interested in knowing. I think that these are a dessert of yesteryear. They were fantastic having just come out the oven I ate a piece on site and order three more to take home. I wish we had a place like Yesteryear Meats in my neighborhood.


Apple Slice from Yesteryear meats
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Das Dutchman Essenhaus
240 U.S. 20
Middlebury, IN 46540
(574) 825-9471
Website

DAS Dutchman Essenhaus on Urbanspoon

Yesteryears Meats
116 8th St SE
Demotte, IN
(219) 987-6644
Website

55th Annual Ginza Fest Chicago

-Feastin' at locals favorite festivals

The next festival in our most recent series here at S'C'&C is one of my favorites and also one I've been to many a times. This year marks the 55th time the Ginza Holiday will be celebrated in Chicago's Old Town neighborhood. Back in 1956 when this all started the former temple was located a few blocks east of the current one and they chose the name Ginza for the festival because its a district in Tokyo known for its entertainment. The purpose of the fest was to raise money for expenses to upkeep the temple and also as a way to share Japanese culture and traditions with the people of the neighborhood and city. It's a great time and I always had fun as a kid with all the great activities like the karate demonstrations, live music and just running around the 'hood having a great summers day. Anyone from around the area has been to the Ginza fest in their lifetime and if you haven't you should check it, for those that have or those that want too, its around the corner and will be held August 13th, 14th and 15th, 2010 and like always it is the 2nd weekend of August. So hows the food?


Midwest Buddhist Temple (Chicago, IL)

Well the current temple seen above was built in 1972 and it is often referred to as "The Temple That Teriyaki Built." That's because the chicken has long been a part of the celebration and is what people eat when they go to Ginza fest. I've been eating this charcoal grilled chicken for a while now and last year it was as good as ever and same as will be this year. Its simple and succulent and always sold out by weekends end.


Chicken Teriyaki Dinner Ingredient List

Part of the fun at the festival comes from watching the grill veterans take care of all the party goers and their Chicken Teriyaki dinner needs. The chickens start out getting cooked thru in a large baking device and they are marinated in a sauce mixture and once ready thrown into a large pot located next to the charcoal grills where they are eventually charred and slathered with teriyaki. You can you can see them in this stage in the picture below.


Teriyaki Chicken over charcoal


Video of the Ginza Grillmasters at work


The crowd heard in the video above always has a good time...and great eats

If the open pit charcoal chicken and some outdoor time in the summer wasn't enough the other shows put on at the festival stage are stellar. You can also go inside the temple and see exhibits of bonsai, flower arrangements and other Japanese arts and crafts many of which are for sale. All of this with some great people and a beer or five makes the Ginza Fest a great time. If you want to learn anything else you can check the website listed below under the address info. Just make sure you don't miss out on that open pit chicken. Maybe I'll see you there.


The neighborhood favorite Teriyaki Chicken from Ginza Fest

The Midwest Buddhist Temple
435 W. Menomonee St
Chicago, IL 60614
(312) 943-7801
Website

Real Deal Ribeye's

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Summer is flying by and before you know it Labor Day will be and Fall will be in the air. I actually start my heavy grilling season when Fall comes around. Its been a hot summer and I haven't had as much time as I'd like to do some big time BBQ projects but I've been able to get some grilling done and like any All American summer it's included plenty of grilled steak. I love me some fresh grilled top quality beef and when it comes to my favorite cut it is no doubt about it the Ribeye. I used to love filet when I was in grammar school but now that I'm all grown up (in age anyway) I'm all about the Cowboys steak. The finer cut of beef it is the better with ribeye but even the boneless not so thickly sliced ones from the supermarket aisle can make great steaks. But when its time to splurge you gotta go for the minimum 2 inch thick bone in ribeye. Well anyways here are three different outstanding ribeye recipes I've grilled up this summer that are sure to be a smash hit at any summer grilling session.
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Hawaiian Ribeyes

This recipe comes from Houston's Restaurant which is a property of the Hillstone Restaurant Group. I've never been to a Houston's which has multiple locations around the States but I did enjoy the copycat recipe I found online for their Hawaiian Ribeye steaks which I guess are one of their more popular ordered items. No need to go there when you can do them up right there where you stay in your own backyard.

Recipe

-2 ribeye steaks
-salt & pepper

For Marinade

-1/3 cup of apple cider vinegar
-1 6 oz can of pineapple juice
-1/2 cup of soy sauce
-1/2 cup Worcestershire
-1/2 cup of brown sugar
-2 tsp fresh chopped garlic
-2 tsp minced ginger

Directions

1) Combine ingredients in a saucepan and heat it up on low to let the flavors mold together.

2) Once its slightly boiling turn burner off and let the mixture become completely cool. Once its at room temp put the steaks into a ziplock bag and let them sit in the fridge for two days.

3) When they're time comes to be eaten, set up your grill for grilling and when nice and hot throw the steaks onto it and grill for 2-3 minutes per side.

Note: You can serve this with a handful of dishes. I like to make it with buttered noodles as a side. Other great options are wasabi mashed and or grilled veggies.


Hawaiian Ribeye with buttered noodles
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Tex-Mex Ribeyes

This is from a recipe from the new Robb Walsh cookbook masterpiece titled "The Tex-Mex Grill and Backyard Barbacoa Cookbook" and it like the rest of his books are must have for any true bbq/grilling fan. His latest is more about grilling and the favorite recipes used for it by Texans throughout the state.

Recipe

-2 Ribeye steaks
-red potato's, cleaned and chopped into equal size pieces
-batch of green onions, chopped with green tops reserved for garnish
-4 tsp of Tex-Mex Grill Blend (recipe follows)

Tex-Mex Grill Blend from Robb Walsh's New Book (Makes one cup)

-4 TBSP
-3 TBSP powdered chili of your choice
-2 TBSP dried granulated garlic
-2 TBSP ground black pepper (fresh is better)
-1 TBSP ground thyme
-1 TSP ground coriander
-1 TSP ground cumin

Directions

1) Prepare your grill for grilling and then throw chopped potatoes into a pan on your stove with butter and oil and add some of the Tex-Mex blend along with the green onions into the pot with them and let the mixture cook thru which could take up to 20-30 minutes. Just make sure to toss them around now and again and let them cook all the way thru. Give them time for that.

2) While potatoes are cooking take the Tex-Mex blend and rub the steaks on both sides with a little olive oil and then the Tex-Mex blend and coat well and let sit for 10 minutes.

3) When potatoes are done add the chopped green onion tops for garnish and grill the steaks to desired doneness and serve on plate with potatoes and condiments like sour cream, salsa and guacamole along with some corn tortillas toasted on the grill.


Tex-Mex Ribeye with potato Texas hash
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French Onion Bone-In Ribeye

This is a classic French dish turned into a meat eaters paradise on a plate. Nothing beats a bone in ribeye and I love to grill them over fire sprinkled with just fine sea salt and fresh ground black pepper and butter and eat them as is but this recipe takes the simpleness of a great grilled ribeye and turns it into a steak with layer after layer of different flavor. When I made these they were one of my favorite meals of the month and I will make them again sometime very soon.

Recipe

-2 bone-in ribeye steaks at least 2 inches thick
- Sea Salt & Fresh Ground Black Pepper
- French Onions (recipe follows)
-1/2 cup shredded Gruyere cheese
-1/2 cup fat skimmed beef broth

French Onions

-2 onions
-4 TBSP butter
-2 TSP sugar
-3 TSP all purpose flour
-1/2 cup milk
-1 cup fat skimmed beef broth
-1/2 cup shredded Gruyere cheese
-2 TBSP grated Parmesan cheese
- Salt & Pepper

Directions (these can be made a day in advance and or earlier in the day)

1) Peel and thinly slice the onions and place them with butter and sugar in a frying pan over medium high heat and cook for 15 minutes until they are light brown.


Onions sauteing away with butter and sugar

2) When browned add in the flour and mix well. Remove the pan from the heat and stir in the milk and beef broth and place back over high heat and continue to stir until boiling. When almost all the liquid has evaporated remove from the heat and add the cheeses and stir until melted. Add in salt & pepper and put aside.


Use the end result hot when adding it on top a steak (can be microwaved if made a day ahead)

3) Prepare a grill for grilling. When grill is very nice and hot take your steaks and char the outsides over the high heat for 5-7 minutes per side and remove them from grill and bring inside and prepare the french onion mixture if its not already hot.

4) Prepare your broiler on high heat and layer the French onions on top of each steak and follow that by layering them with the last unused 1/2 cup of shredded Gruyere.


How they should look before going into the oven

5) Place the steak into the oven about 5 or 6 inches away from the broiler and let cook for 5 minutes or until cheese has melted and has a nice colored crust to it.


The steaks ready for consumption

6) Allow the steaks too cool down for 10 minutes and prepare your plates with your choice of sides for this dish (I did sauteed spinach and 'shrooms) and once steak has sat slice it into strips like those seen below.


sliced French Onion Ribeye

7) Prepare the plates and prepare for bliss.


French Onion Grilled Ribeye with sauteed spinach and mushrooms


Save that juice!!!! Its great soaked up with garlic bread....
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Well I hope you liked today's grilling feature and with football around the corner you know grilling season is coming too. Stay tuned. See ya next time on S'C&C with the King.

The Great Steak Sauce Taste Off

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

I recently mc'd a gathering for 6 (+me) of my food buddies and we had a steak sauce taste off. It was a great event and a helluva way to start off summer the grilling season. We would be trying six different steak sauces including the most well known of the bunch, A1. I had brought a few and another friend of mine who said he had a few different kinds in his pantry brought the others. We had a friend who was judging the contests wife pour the bottles into plastic cups and label them 1-6 and since she wasn't all that into it, she would be the only one who knew what the numbers of each sauce was. Scoring was quite simple with 6 points being awarded to a judges favorite all the way down to just one point for their least favorite. Of course we would be using grilled steaks as the meat of choice for tasting the sauces with. Here is how it went down. Read on to see how you can have a chance to get a free bottle of the winning sauce.


2010 Great Steak Sauce Taste Off Contestants
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A1

Final Score: 17 points for 5th place
Highest Score: 4 by one person
Lowest Score: 1 by one person
Weird Ingredient: raisin paste

Notes: Well this was interesting considering that A1 is the most widely known brand at least in the United States. Well it didn't fare too well in this blind tasting contest and was voted in the bottom half by six of the seven judges. I would believe the steak sauce is one of the Kraft food companies big earners and I actually don't mind it but it didn't stack up with the rest, it got a two from me.
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Ashanti

Final Score: 23 points for 4th place (lost tiebreaker)
Highest Score: 5 by one person
Lowest Score: 1 by one person
Weird Ingredient: raisin paste, OJ concentrate, oil of grapefruit

Notes: This is a steak sauce made by Bridge Foods who is based out of New Orleans. I brought this one with me and score it a four and quite enjoyed it to the point where I wanted to give it maybe even a five but when I had a taste off with my five score it just lost out.
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Louisiana Supreme

Final Score: 23 points for 3rd place (won tiebreaker)
Highest Score: 6 by one person
Lowest Score: 1 by one person
Weird Ingredient: raisins, crushed oranges

Notes: The second of the Louisiana natives steak sauces just so happened to score the same points as the other contestant. Louisiana Supreme won the tiebreaker with having a score of six (Ashanti scored a high of five) from one of the judges but it also had a one just like Ashanti sauce did. I gave it a score of three so I actually slightly preferred the Ashanti sauce but never the less I also liked this. The contestants in the 1st ever Sauce Off were pretty strong in my opinion.
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Original Australian

Final Score: 12 points for 6th place
Highest Score: 3 by two people
Lowest Score: 1 by four people
Weird Ingredient: raisin paste, anchovy

Notes: The sauces full name goes by Original Australian Awesome Steak Sauce but nobody thought of it like they think of themselves. The main reason being how much thinner it was than all the others. It was almost like a marinade and not a sauce. It was my lowest rated mostly to do with this. I kept thinking maybe it would be better served by marinating some cubes of beef for Australian steak kabobs or something to that effect.
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London Pub Jamaican Style Spicy

Final Score: 35 points for 2nd place
Highest Score: 6 by two people
Lowest Score: 4 by one person
Weird Ingredient: Tamarind concentrate

Notes: This sauce comes from the London Pub line of condiments which is a line of many English condiments including their original style steak sauce and this spicy Jamaican version that scored very well. I am a regular consumer of this brand when I see them in the grocery store and had brought this bottle with me along with the two Louisiana sauces. I love this stuff, specifically the Jamaican style due to the extra heat and fact it goes so well with everything. I use it in my Sheppard's pie, meatloafs, steaks, tater tots, you name it. I was surprised when I scored it a five and it had me wondering what I scored the six. Its still one of if not my favorite steak sauces.
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YR Sauce

Final Score: 37 points for 1st place
Highest Score: 6 by three people
Lowest Score: 4 by one person
Weird Ingredient: Apples, Dates

Notes: It was a close call but the fifth generation YR Irish Sauce beat out the English sauce for 1st place in the 1st ever Great Steak Sauce Taste Off. In fact I even gave it a six over my favorite that I had brought which I gave a five. I really liked the stuff because as opposed to the last place finisher it was thick and hearty as it describes itself. I will stock up when I get my chance. If your in the Chicagoland area and you know where to get this let us know. Read on.


The 2010 Great Steak Sauce Taste Off Winner (win this bottle)

Oddly enough my rankings pretty much equaled the final results with just a switch here and there. So when I asked my friend where he got the bottle he told me Strack & Van Til over on Clybourn, a spot I like b/c they carry regional products and have a selection unlike the two main grocery stores in town. But then when I went over there to get some they didn't have any and I went to the people at the company and they told me they didn't think there were any spots for it in Chicago but that they would send me a few bottles, after I told them why I was looking. Well I'm pretty sure you can because I've seen the stuff since at a couple Irish Pubs and know its around since my friend got it at S&VT. But I can make it easy for you. Read on below.


One of the steaks used in the taste off with some twice baked mashed

To get a bottle of the 2010 "Steak Sauce Taste Off" just join my facebook group or click follow on this very site near the top right (those already in the group or following are automatically entered) and you will be automatically entered into the contest where two random winners will be chosen from a random computer drawing on June the 25th, 2010. Good grillings to all and thanks again for reading. Plenty more to come this summer. Stay tuned.

Greensbury Market: Steak Dinner

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

What's up to all my loyal readers?!?!?! I have been livin' it up in Puerto Rico and just getting back to city life here and decided it was time for some grilling goodies with Memorial day weekend here. I'm excited that this post has finally come around because its been a long time coming. What seems like almost a year ago I was sent a package of beef from a wonderful place called Greensbury Market that is dedicated to serving online some of the best tasting most organic meats in the country. It was started by a team of four dudes who's ways go like this "We believe in supporting sustainable agriculture, family farms, and organic practices that produce healthy, environmentally friendly food. We’ve traveled all over the country to find meats that are not only organic, but also tender, juicy, and delicious. We’ve visited dozens of farms and built relationships with farmers who do things the old fashioned way - meaning they take care of the land and humanely raise animals without antibiotics, synthetic hormones, or synthetic pesticides." So they sent me a couple ribeyes, 2 skirts steaks and 2 chopped steak patties and wanted me to tell them what I thought.


Greensbury Market sent me one of each and I'll be ordering more...

Last night I finally got to try the beautifully marbled steaks which I had been waiting to do for what seems like ever. I'm actually skeptic when it comes to frozen meat but the people at Greensbury are pros who have been in this game for a while. The meats are cryovac'ed at their peak flavor point and have no freezer burn or anything wrong with them once thawed, in fact they were beautiful looking like they had just been cut by a butcher, which they were right before they were packaged for grilling enthusiasts like me and you. I was nice enough to share my gift from Greensbury with the fam so I went to work on both patties, both skirts and both ribeyes last night and this is what I came up with.


Ribeyes flaming away
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Simple Skirt Steak w/ Pickled Onions
Recipe from: The New Steak

2 Greensbury Market skirt steaks
2 tbsp red pepper flakes
salt & pepper
olive oil to rub steaks with

Pickled Onions

1 lg red onion (thinly sliced as a whole)
1/3 cup water
1/2 cup red wine vinegar
1 tbsp raw sugar
1 tbsp whole coriander
2 tbsp olive oil

1) sprinkle red pepper onto the steaks and then salt them and set aside. Rub with olive oil before grilling.

2) Peel and then slice the red onion as thinly as possible and place the onion rings in a bowl. Prepare a small pot by combing the water, red wine vinegar and sugar in a pot and bring to a boil over medium heat. When boiling pour the liquid over the raw onions and top with crushed whole coriander seeds and olive oil and let come to a cool.

3) Make sure your grill is nice and hot for your steaks and put the lubed steaks on the hottest part of your grill and sear for 3-5 minutes a side, and then move to a cooler part and cook to desired doneness. Use the finger poke method to test for doneness.

4) When steaks are ready to come off let them sit and cool down for five mins. and then slice against the grain and top with pickled onions and some juice from them.


So simple and so yummy when using Greensbury's full of flavor beef
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chibbqking Island Burgers: Two Ways
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Cuban Pressed Chopped Beeefsteak Burger

1 Greensbury Market Chopped Beef Patty
4 slices of sauteed ham
2 slices swiss cheese
half of a deli pickle, sliced in thin coins
mayo
mustard
fresh baked Kaiser bun, spread with chopped garlic and butter

1) Start by buttering a pan and sauteing up your ham until its got some nice color and then set aside. Lube your bun with chopped garlic and butter and bring that and a seasoned Greensbury pattys outside to the grill and throw the burger on a ell lubed spot on the grill and begin cooking to desired doneness.

2) When burger is almost done, place the bun on the grill and cook until it gets some toasted color. Take the bun and patty off and bring inside to prepare for topping.

3) Place the slices of ham on the top bun followed by the pickles and proceed to put the slices of swiss on the bottom. Add the patty to the bottom part and spread the mustard and mayo on it and then put it all together as one.


Your burger should like this before the finished patty goes on

4) Lube up a hot frying pan with butter and have another heavy pan that you can use to press your burger down and cook it on both sides until the bread is nice and colored and crispy.


chibbqking Cuban Pressed Burger

5) Once ready take it off and slice in half or in four to serve as app's like I did for my Greensbury Market grilled beef feast.


These were awesome...
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chibbqking Sweet & Spicy Jamaican Burgers Mon

1 Greensbury Market Chopped Beef Patty
2 slices of pineapple rings
2 slices pepper jack cheese
dried Jerk seasoning
Jamaican Jerk Sauce
fresh baked Kaiser bun, spread with chopped garlic and butter

1) Rub your patty with the dried jerk seasoning and do the same to your burger bun.Make sure grill is hot and bring both the patty, bun and pineapple rings outside and put the patty on first followed by the rings and then bun all timed so they come off when your burger is cooked to desired doneness.

2) Right before the burger comes off take some jerk sauce (not the paste) and spread it over your burger and apply the cheese on top followed by the pineapple rings and then place the top part of the bun and let the cheese melt.


Almost ready to come off

3) Scoop up your patty and build your burger accordingly by adding more sauce or whatever else floats your boat. I liked mine just the way seen below.


chibbqking Sweet & Spicy Jamaican Jerk Burger
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Chipotle Rubbed Ribeye
Recipe from: The New Steak

2 Greensbury Market Ribeyes
olive oil for rubbing
salt & pepper

Chipotle Rub

1 tsp cumin
1 tsp red chipotle powder
1 tbsp of olive oil
salt

Lime and Cilantro Butter

4 tbsp butter
1 shallot minced
1/2 lime juiced
1/2 cup well chopped cilantro


The final result

1) To make the Chipotle rub combine the ingredients listed and mix well and continue to spread the steaks with the rub.

2) To make butter, melt it in a saute pan over low heat and then add the shallot. Cook about 3 mins. and then add the lime juice and cilantro and stir and set aside.

3) Make sure your grill is nice and hot for your steaks and put the lubed steaks on the hottest part of your grill and sear for 3-5 minutes a side on the hottest part and then move to a cooler part and cook to desired doneness. It all depends on their thickness and the heat of your grill. Use the finger poke method to test for doneness.

4) Take off steaks when ready and let sit for about five minutes. Spread with the lime cilantro butter and slice them if you want. Continue to eat and enjoy like I did.
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Not a bad way to kick off whats always the start of summer in Chi (Memorial Day wkd) and I want to give a big ups to the people at Greensbury Market. They do a wonderful job with trying to do it the right way and they succeed greatly at doing so. I would highly encourage anyone who has big plans of lots og grilling all summer long to check out their online market and see everything they have to offer. Including some of the most lean, full of flavor and great textured beef I have had in a minute. Happy Grilling to all.


My Greensbury Market Steak Dinner Plate
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Greensbury Market Organic Meats

Website

Nordberg's Cajun Deli

-Grubbing in Michigan
Where the locals eat.

Its almost time for summer livin' and that means a trip here or there to Michigan. The tourist season starts with Memorial day and ends with Labor day. Between those two dates 100o's and 1000's head up to Michigan to slow down the pace and do some max relaxing. I like to do alot of eating and exploring around SW Michigan as you might remember from HERE. The Red Arrow Highway is a historic road that connects many of the towns of Harbor country and beyond. When your out and about in that area its very common to visit a few different towns a day and do different things in each one. I love cruising the highway and have done so many times. One of the eating gems along there is located in Stevensville. It's called Nordberg's Cajun Deli. I just my first Pure Michigan commercial of the season and I gotta say, that is the best ad campaign I can ever remember. Tim Allen makes me want to get up and go to Michigan every time I see or hear one.


Along the historic Red Arrow Highway

Its a small little building that sells some Cajun dishes for takeout and also boasts a deli with meats and other goodies for your summertime BBQ needs while relaxing in Harbor Country. I was very pleased with my visit to Nordberg's last summer and will for sure be back when I make it back to Michigan this year. It doesn't have the largest selection of goods out there but what they do carry gets the job done.


The menu board

We decided to go with a container of the gumbo, a container of shrimp etouffee and a few of the Cajun spiced ribeyes to grill up and I had to grab a few bags of the popular potato chip of choice in Louisiana-Zapp's.


I love me some Zapp's

I was very much pleased with what we got. I thought the etouffee was full of flavor and held its own with some of my favorite versions tasted over the years. I didn't get any pictures of the steaks but they were excellent when grilled over charcoal. I wouldn't mind a few right now.


Nordberg's shrimp etouffee

My favorite the trio was the sausage gumbo. This was phenomenal and had me wanting more as soon as it was done. I'll have to get double or triple on my next visit because having a few containers comes in real handy when you want something good and homey to eat and don't want to spend too much time making it. I was very much so pleased with my visit to Nordberg's and would encourage anyone who vacations in the area to stop in to stock up your fridge.


Sausage gumbo

Nordberg's Cajun Deli
5113 Red Arrow Highway
Stevensville, MI 49127-1072
(269) 429-1066