Grilled Artichokes with Lemon Mayonnaise Dip

The only way to make an artichoke any more delicious is to grill it.  Jeff and I love to eat out at a restaurant here in Denver called the Cherry Creek Grill.  They have the most amazing seasonal grilled artichokes on their menu and I've always wanted to recreate them at home.  (Although whatever sauce they use is absolutely amazing and I have no idea what is in it.  I will have to see if the waiter will give me some insight next time we're there.)

Grilled Artichokes

Serves 4

Ingredients:
2 cloves garlic
1 bay leaf


2 large artichokes
garlic powder
parsley
sea salt
freshly ground black pepper
1 lemon, halved
olive oil for drizzling


Fill a large pot with about 1" of water and add the garlic cloves and bay leaf to the water.  Place a steamer basket in the water and bring to a boil.


While waiting for the water to boil, prepare the artichokes by washing them then cutting about 1/4" off the end of each stem.  If you like, you can use a vegetable peeler to peel the tough outer layer of the stems away.  Cut about an inch off the tops and trim the pointy tips of the leaves with kitchen shears. 


Place on steamer basket and steam for 20-30 minutes depending on size of artichoke.  You will be able to insert a knife easily into the end of the stem when they are done.  Remove from the pot and set aside to cool for about 10 minutes.  Cut in halves or quarters depending on how many people you will be serving.  Using a sharp knife remove the choke and any purple leaves on the inside of each artichoke.


Preheat your grill.  I like the flavor of a charcoal grill but a gas grill works just fine.  Lightly spread leaves apart and sprinkle garlic powder, parsley, salt and pepper in between the leaves and on the inside.  Squeeze fresh lemon juice on top and drizzle the flat parts of each artichoke with olive oil. 


Grill the artichokes leaf-side down.  Then turn them over and grill just until the tips of the leaves char a little and get some flavor to them.  Remove and serve immediately(with lemon mayonnaise!).

(I forgot to cut out the chokes and inside leaves before we grilled these, so I just did it afterward.)

Lemon Mayonnaise 

Source: Emeril Lagasse, Food Network, slightly adapted by Amy's New Kitchen
Serves: 6-8 portions

2 lemons, halved
1 large egg*
2-3 Tbsp water
1/2 cup olive oil
1/2 cup vegetable oil
1/2 tsp salt
1/2 tsp cayenne


Squeeze the lemon juice into the bowl of a small food processor.  Add the egg* and 1 Tbsp water and process for 20 seconds.  With the processor running slowly pour in the olive oil and vegetable oil through the feed tube and process until emulsified.  (Add additional water, 1 Tbsp at a time to thin the mayo if you like.)  Add the salt and cayenne, pulse to blend.  Transfer to an airtight container and refrigerate for at least an hour before serving.  (Mayo can be refrigerated for up to 24 hours.)

*RAW EGG WARNING (from FoodNetwork.com)
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Pinto Beans with Bacon and Scallions

This is a great version of pinto beans that I will be making again.

Pinto Beans with Bacon and Scallions

Source: Everyday Food by Martha Stewart, adapted by Amy's New Kitchen
Serves: 4

Ingredients:
1 tsp vegetable oil
8 slices bacon, cut into 1/4" pieces
3 bunches scallions, sliced crosswise, separate white and green parts
2 cans pinto beans, drained and rinsed
1 cup water
Salt, to taste
Freshly ground black pepper, to taste


Heat 1 tsp oil in large skillet over medium-high heat.  Add bacon pieces and cook, stirring often until bacon is golden brown.  Add scallion whites and continue to cook until softened.  Add 2 cans pinto beans and 1 cup water and season with salt and pepper. 


Bring to a boil and reduce heat and simmer, stirring occasionally until slightly thickened.  Top with scallion greens and serve immediately.

Mmmmm.  Once I added some extra bacon and scallions to the original recipe it was delicious!  Made everyone happy and was a perfect side to our bbq ribs for Father's Day!

BBQ Meatballs

I love meatballs.  They're bite size and fun!  And they're easy too, which I really like.  I found this recipe browsing the Pioneer Woman's website and thought it looked interesting so I decided to make it.

BBQ Meatballs

Source: The Pioneer Woman

Ingredients:

For Meatballs:

• 1½ lbs Ground Beef/Ground Pork mixture
• ½ cup Oats
• ½ cup Panko Bread Crumbs
• ¾ cup Milk
• 3 Tbsp Very Finely Minced Onion
• 1½ tsp Salt
• Freshly Ground Black Pepper, to taste

• 1 cup all-purpose flour, for dredging
• canola oil, for frying

For Sauce:

• 1 cup Ketchup
• 2 Tbsp Sugar
• 3 Tbsp Vinegar
• 2 Tbsp Worcestershire
• 4-6 Tbsp minced Onion
• Tabasco (or your favorite hot sauce)

 Preheat oven to 350°


Combine all meatball ingredients. Roll into medium-sized balls and place on a cookie sheet. Place sheet in freezer for five minutes.


After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil in skillet on top of stove until just brown. Place into a baking dish.


Combine all sauce ingredients. Pour over meatballs and bake at 350° for 45 minutes. Serve on their own, on a bed of rice or mashed potatoes, or on a bread roll!

I changed a few tiny things from the original recipe.  I used half ground beef and half ground pork.  When I was adding the milk-an entire cup seemed like too much so I stopped at 3/4 cup.  It was the perfect amount.  I also used less oats and added panko bread crumbs because I love them in meatballs.

The bbq sauce is really, really good.  I am a big fan!  I might even suggest to make a double batch of sauce so you have extra for adding sauce on to your bread roll or even just to dip into.

Enjoy!

Slow Cooker Pulled Pork

This is the most amazing pulled pork I've ever had.  It has just the right amount of juice, the right amount of heat, the perfect combination of spices and it's so easy!

Slow Cooker Pulled Pork
Spice rub recipe from Cooks Illustrated 


Ingredients:
1 6-8lb Pork Shoulder
1 Tbsp Ground Black Pepper
2 tsp Cayenne Pepper
2 Tbsp Chili Powder
2 Tbsp Ground Cumin
2 Tbsp Brown Sugar
1 Tbsp Dried Oregano
4 Tbsp Paprika
2 Tbsp Sea Salt
1 Tbsp Granulated Sugar
1 Tbsp Ground White Pepper


Mix all spice rub ingredients together in a bowl.  Massage the rub into the Pork Shoulder.  Wrap tightly in a double layer of saran wrap and refrigerate for at least 3 hours.  Refrigerate longer for a stronger flavor.  (I refrigerated for 24 hours.)  


Unwrap roast and place in a slow cooker.  Add 3/4 cup water to the bottom of the cooker and cook on low for 8-10 hours until meat is fork-tender and easily shredded.


Shred meat along with all the juices in the slow cooker and add more water if necessary.  Continue heating on warm setting until time to serve.

I made this roast for burritos and it was a huge hit.  It has just enough spiciness to give any burrito or taco a little kick!  If you were thinking more along the lines of BBQ pulled pork-all you need to do is add about 2-2 1/2 cups of your favorite bbq sauce to the slow cooker while it's on the warm setting.

I cooked my 6.5lb boneless roast for 9 hours and it shredded so easily.  I did add about 1/4 cup more warm water to the shredded meat.