Green Goddess Fish Burgers | #FishFridayFoodies

Yesterday I mentioned that I recently took the Healthy Heart Pledge, promising to add seafood to our menu at least two times per week. Today I'm back to share a delicious dish that fits beautifully into our new routine. This recipe is also part of this month's #FishFridayFoodies theme, chosen by yours truly since I'm hosting this month - fish and seafood burgers!

Here's the scenario: it's summer, the grill has been fired up over and over again, and more often than not, you wind up throwing some burgers over the flame. That's fine and dandy, but a girl's gotta have options. Maybe you're tired of regular burgers. Maybe you have a guest who doesn't eat red meat. Maybe you recently committed to a challenge that encourages you to use fish and seafood two times a week in new and exciting ways.

Grilled Veggie Sandwich w/ Goat Cheese (aka The Frodo) inspired by Baker's Blues

Nine years! That's how long I've hoped that, and waited for, this book to come out. Back in the summer of 2006, I devoured the first two books in this trilogy by Judith Ryan Hendricks while occupying a quilt in my backyard, sounds of my then 2,3, and 8 year old kids somewhat muted in the background. I couldn't put them down. They were the catalyst for my need to bake bread. If it weren't for those little ones who kept me so tired, I'm pretty sure I would have found work in a bakery, where I had to be in at 3am.

I'd actually logged a little early morning bakery time during my culinary apprenticeship a number of years before that—and enjoyed it—but these books just sucked me in and brought it to a whole 'nother level. Of course, I was also set to move to Seattle and just insert myself into Wyn's life. (I have been to Seattle since then, and wouldn't have regretted the move one little bit.) I purchased a copy of The Tassajara Bread Book, which was/is very important to Wyn, online immediately.

Although it took some time and practice...and 4 or so more years to actually completely conquer my fear of yeast (not to mention sourdough)...I've now shared 130+ yeast bread recipes right here on All Roads Lead to the Kitchen. Any time somebody asks me why I started baking bread, I tell them about the books Bread Alone and The Baker's Apprentice, and that summer 9 years ago.

Grilled Duck Half w/ Raspberry Barbecue Sauce

Would you believe me if I told you that you could have tender, succulent duck for dinner on a busy weeknight? Well, guess what? You CAN have tender, succulent duck for dinner on a busy weeknight! It's simply a matter of combining seasonal fruit and raiding your spice cupboard to throw together a flavorful barbecue sauce while your grill heats up.

You may know that I am a Maple Leaf Farms ambassador for a few simple reasons. They are a local family-run business here in Indiana and they produce a superior product that stems from caring and commitment. I'm not paid to use, write, or talk about their products—I do it because I think everybody should know about their availability.

Grilled Shrimp Burgers

Now that the weather has warmed up and the grill has once again taken up residence on the patio, I've been a grilling fool. I'm sure everybody has their own "go to" foods for the grill. Ours are chops, brats, hot dogs, chicken breast, corn on the cob, beef burgers and marinated skirt steak (for tacos). On special occasions I actually get a nice thick steak. But what I really look forward to is that familiar smokiness permeating some fish or seafood.

I have pescetarian tendencies, but my family does not. Each of them likes certain types of fish or seafood, but would revolt if I tried to completely remove other meat permanently from their diets. So instead, I just slip some in as often as possible.

Zesty Grilled Ham Steaks

We are already a week into July, and that means we're deep into grilling season. So, it's only natural that for this month's edition of #bloggerCLUE, our theme is Summer BBQ/Grilling! From the moment I had my assignment, I knew I'd hit the jackpot; Lea Ann from Cooking on the Ranch has no shortage of recipes that are made on the grill. I wasn't only stoked that I was assigned to Lea Ann's blog because I know she can use a grill, but because she and I have known each other for a number of years (I want to say about 6 years) through this amazing world of food blogging...way back when her blog name was Mangos, Chili and Z.

Aside from cooking up great food on a regular basis, she's an incredibly kind person, as well. When she had the chance to meet Rick Bayless, she actually got a signed copy of his (then) new cookbook for me since she knew he was (is) my favorite chef. I was blown away. Still am each and every time I open the cover of Fiesta at Rick's. I just realized that was in October of 2010. Time flies!

But anyway, the hardest part was narrowing down the choices of what I wanted to throw on the grill this month. A few things I contemplated were Sriracha Chicken Mushroom Kabobs, Honey Butter Grilled Chicken Wings with Parsley Sauce, Grilled Salmon with Homemade Teriyaki Sauce, and Grilled Pork Tenderloin with Southwestern Zinfandel Glaze. See? Almost impossible to narrow it down just from those few!

Grilled Pizza w/ Onions, Peppers, Corn, and Brats

Would you believe me if I told you that Guinness© Blonde™ American Lager tastes an awful lot like Guinness Stout? Because that's what I'm telling you. As a lover of the deep, rich Porter that everybody knows as Guinness, my first sip of Blonde was a happy one. It may be a lighter in color, but not in complexity or flavor.

The first fusion beer in the new Guinness Discovery Series, Guinness Blonde combines European brewing techniques with American Hops to brew a lager that is hoppy with citrus and floral notes, while still having that "biscuity" malt finish so characteristic of Guinness. It's great for kicking back with and relaxing, but it also lends itself well to cooking and food pairings.

Slow Cooker Baked Beans

Lately I've talked a fair deal about grilling, cold cocktails, and frozen treats as ways that I like to beat the heat during the hot summer months, but I also like to take advantage of my slow cooker(s). It's great to have that comforting scent of food cooking without melting every time you walk into the kitchen. So, when my friend Leslie suggested that we plug in our slow cookers for this month's edition of she made, ella hace, I thought that was a brilliant idea.

Last week I shared Apple Barbecue Grilled Ribs and Old Fashioned Creamy Potato Salad recipes that were both part of the same meal. Well, guess what else went along with that meal? You guessed it—baked beans. While the ribs were parbaking in the oven and the potatoes were cooling, I poured a few different kinds of canned beans into my slow cooker, along with some smoky bacon, some veggies, and some classic baked bean flavorings like ketchup, molasses, vinegar, mustard and more.

Apple Barbecue Grilled Ribs

This post is sponsored by the National Pork Board in conjunction with One2One Network. All opinions are my own.

A couple of months ago, I teamed up with the National Pork Board to kick-off grilling season with these Sweet and Sour Pork Burgers with Pineapple Slaw, and today we're back with a little Fourth of July inspiration! I'm making one of my family's favorites, pork back ribs (also known as baby back ribs).  As a nod to our great country, I decided to flavor my ribs with the flavors of apple pie—because it doesn't get any more American than apple pie.

I initially toyed with the idea of using apple pie filling as a glaze for the ribs once they hit the grill, but instead decided to make a unique rub by combining apple pie spice with some savory flavors, and then mopping them with an apple barbecue sauce. From the oven to the grill, the smells that permeated the air were intoxicating. Is it apple pie? Is it pork? No, it's apple pie-spiced pork!

Aside from being delicious, this recipe is super quick and easy to put together. Aside from the pork ribs and pepper, there are only FIVE ingredients—all of which are readily available at any Walmart, the ultimate source for barbecue essentials and great pork deals, including ribs!

Grilled Pineapple Whisky Smash

Grilled pineapple lends this whisky smash a distinctive summer twist. Thank you to thebar.com for helping me share this cocktail with you.

Although it may not say it on the calendar, summer seems to have officially set in. Bright, sunny days that beg for lake excursions, pool parties, impromptu sessions around the grill, and often beating a path to the nearest shade tree. What's one thing that can enhance each one of these options? A cold drink, glass sweating right alongside you in the heat.

But do you think whisky when you think summer cocktails? Perhaps not. I'd say it's most often considered a warming drink. I admit to wanting a nip of whisky to warm my bones on a cold day. But it also goes really well over ice, which opens it up and invites a host of flavors to drop by for a summer get-together.

Today I'm sharing a whisky cocktail made using George Dickel NO. 12® Tennessee Whisky. George Dickel chills their whisky before they filter it through sugar-maple charcoal, which filters out oils and acids, because they believe that whisky made in the winter is smoother than whisky made in the summer. No. 12 is aged longer than their Classic No. 8 blend, resulting in richer oak flavors. With subtle hints of vanilla, maple, and smoke, the resulting whisky is somewhat sweet and extremely easy to drink.

Sweet and Sour Pork Burgers w/ Pineapple Slaw

This post is sponsored by the National Pork Board in conjunction with One2One Network. All opinions are my own.

What do temperatures going from from 0° to 70° in a matter of 7 days bring? Yes, flooding. But also, the flinging open of windows, the return of short sleeves, and the smell of outdoor cooking clinging to the air. The melting of the icy mounds that stood in my way of the garage door last week meant that it was time to wheel out the grill.

My husband volunteered (really) to check it over and gather all of the utensils while I made a quick trip to the store. Since I'll be partnering with the National Pork Board to bring you recipes and grilling tips over the next couple of months, I figured what way to kick off grilling season that with some pork burgers! I mean, burgers are simple to throw together, but you can customize them in all sorts of exciting ways—hello possibilities!

These pork burgers have a bit of an Asian-twist added to them by the addition of sweet and sour sauce. Any sweet and sour sauce will do. If you have a homemade version that you love, by all means, use it. If not, you can visit the international aisle at your local Walmart and find several options. Look for one that doesn't have chunks of fruit or veggies in it for this recipe, because we're going to add it to the pork and brush it on while the burgers are grilling to form a nice, glossy glaze.

Char Siu Duck Legs (Chinese Barbecue)

It's hard to believe that we're already into the second half of summer. I know that I say it all the time, but even the kids are commenting on how quickly this year is passing by. It doesn't get light quite as early, and it doesn't get dark quite as late. Plus, the kids go back to school next week. Next week! That's far too soon, in my opinion. Growing up, we never went back until after Labor Day, when the days were crisp and fall jackets were in order. Now, I'm searching for shorts and short-sleeved shirts to send them back in.

But my original point was the speed with which summer is flying by. We've blazed through an impressive amount of charcoal this year so far; the grill has definitely been earning its keep. I've had these duck legs on the backburner for more than a month now, waiting patiently for their turn in the spotlight.

This was actually my first time cooking duck on the grill. I know, crazy! I was in the mood for a little barbecue, but instead of traditional (to us), I went a little off the beaten path and chose an addictive Chinese barbecue called Char Siu. Well, Char Siu actually means "fork roast" or "fork burn" (not literally barbecue) - a way to flavor roast pork (or traditionally any available meats, especially wild boar).

Grilled Steak Salad w/ Corn Salsa

You probably don't want to hear me say once again how much I love firing up the grill. So, I won't. Instead, I'll share some must-have tools and gadgets for those who use their grills as much as we do in my house; specifically OXO brand tools. I did receive these tools at no charge, but that doesn't influence my thoughts on them. I was using and loving OXO for many years before I even started food blogging, so please trust that all opinions I share are truly my own.

I want to start by sharing one tool that I have always wanted in my own kitchen. I've mentioned it before numerous times: a meat tenderizer. When we buy skirt steak (which is often), we always ask the butcher to "run it through the machine". That machine would be a small conveyer with numerous tiny and ridiculously sharp blades that pierce the meat as it goes through. OXO's Bladed Meat Tenderizer is a smaller, handheld version that actually fits in my kitchen. It has 50 sharp and durable blades that create air pockets in the meat. This helps to tenderizer less expensive cuts, and reduces both marinating and cooking time.

It has a non-slip grip and the blades lock in place for safety. So, in choosing some steaks adorn my salad today, instead of choosing one of my favorite break-the-bank cuts like tenderloin or NY Strip, I chose Eye of Round steaks, instead. They don't have much marbling, so they benefit greatly from help in the tenderizing and marinating department.

Barbecue Ribs (simple and tender)

One thing that just screams summer in our house is ribs. Come to think of it, the screaming may actually just be my family in the background emphasizing how long it's been since the last time I made ribs. For some reason, I seem to put off making ribs. I don't know why, because whether you know it or not, ribs are actually ridiculously easy to make. Because all it really takes is a good, flavorful rub, some (hands-off) time in the oven, and quick lacquering on a smoky grill.

That's seriously it. I mean, obviously you can go further. But the recipe I'm sharing today produces tender, fall-off-the-bone ribs that are packed with the smoky, barbecue flavor of summer.

I think the greatest thing about these ribs is the advance baking. You can make a ton of slabs up in advance if you're throwing a bbq party, and then glaze and turn them all pretty and sticky in mere moments once everybody gets hungry.

Chipotle Pork Chops

Everybody has their own idea of MAN FOOD. It all depends on the man. But in our house, it's get-your-fingers-dirty, gnaw-the-bone, chew-the-fat kinda food. Steak knives? We don't need no stinkin' steak knives - we've got teeth for ripping! It's almost primal. Yes, my hubs is definitely the kind of guy that like a large cut of meat on the bone.

Now, in reality, my guy just likes food. If I feed him, he's happy. Not to mention he's a pretty darn good cook in his own right. I'd been marinating some large, manly chops for almost 48 hours, and he scraped the needles from a stack of cactus paddles we brought home the day before. So, we fired up the grill and made a mess of pleasantly spicy pork chops and nopales the other night.

Man food at its finest.

Grilled Zucchini Salad with Sea Salt and Lemon Zest

Who's ready to break out their grill? Oh wait, you never put it away? Me neither. Well, to be fair, we roll ours into the garage for storage once it's cool (I don't have a patio), so it's "put away", but never out of commission. I've been known to grill in the middle of winter with the snow falling all around me. It's a pretty awesome experience, actually. If you've never done it, I recommend trying it at least once. The heat from the grill creates a little bubble of warmth in the midst of all the white. You may just decide to grill all winter long.

That being said, I grew up around the grill. Summer meant parties and cook-outs.  I can't remember there ever being a grill-master in our midst, everybody just took turns. Now, that being said, I didn't really even realize that there was such an art to grilling until I was an adult. Our kind of grilling was always lighting the charcoal, waiting for it to turn gray, and then throwing our food on.

For the most part, that's still how I do it today. But I now understand and admire the skill and dedication it takes to be a true master of the grill. So, when I had the chance to be part of the blog tour to introduce Grill To Perfection by Andy Husbands, Chris Hart, and Andrea Pyenson, I jumped at the chance. The blue ribbon on the front cover says everything: "35 Time Kansas City BBQ Society Grand Champions". Nice.

Grilled Corn Salad w/ Honey Lime Dressing

For me, corn on the cob is the epitome of summer.  I could eat my weight in it.  And it's always that way.  There are photos of me in our old family albums with golden sun-kissed skin and sun bleached hair, going full-out typewriter on some corn.  It's like a rite of passage.  Summer is not truly summer until there are sweet corn stands and signs on every other block.

I have some awesome neighbors who love food almost as much as we do in our house.  I'm often handed buckets full of maitake mushrooms that they've spent the day foraging for in the woods.  Sometimes it's an armload of ginormous cucumbers, or a grocery bag with tomatoes, bell peppers, jalapeños, habañeros, and zucchini all tumbled in and vying for their spot.

A few weeks ago, I came home to find a couple dozen ears of sweet corn stacked on the table next to my side door.  And a week or so later, they brought over another bag full of the slender green-husked, plump-kerneled corn.

Tacos de Arrachera y Pollo al Carbón con Cebollitas Asadas y Nopales (Grilled Skirt Steak & Chicken Tacos w/ Knob Onions & Cactus)

Grilling season is upon us!  Although I have to admit, I like to fire up the grill a couple of times in the winter, as well.  There's something special about standing in the circle of heat and smelling charcoal while seeing a foot of snow on the ground and seeing flakes flying through the air.  But.  Now's the time to head outside in tank tops and flip-flops.  Hair pulled back.  Sun on your shoulders.  Beer in one hand, tongs in the other.  Kids in swimsuits leaving a trail of water from the pool or the hose.  That glorious smell of meat juices mingling with charcoal and maybe a little mesquite.  Or maybe the earthy smell of veggies charring up to golden perfection.

In our house, the image that seeing the grill pulled from the garage conjures up most is "chewy steak".  The kids literally clamor for it.  It's a daily request.  Can we have chewy steak for dinner tonight!?  Or perhaps... You know what sounds good?  Chewy steak!  Now maybe that doesn't sound very good to you.

I know most people want a tender steak.  A buttery steak.  A medium, pink beauty they can sink their teeth into.  And believe me, I'm  no different.  HOWEVER.  Chewy steak is a tradition in our house.  Chewy steak being Arrachera.  Or skirt steak.  Skirt steak is that crazy long piece of steak cut from the cow's diaphragm.  It's sort of "stringy", which is where "chewy" comes in.  Yes, the kids have always called it chewy steak, and it's just stuck over the years.

It needs to be cut against the grain to be truly enjoyed. OR it needs to be "run through the machine".  A jaccard machine...the type that uses sharp blades to punch holes all the way through the steak in small intervals.  I only ever buy my arrachera from the butcher inside of one of our local Mexican mercados.  And when you request arrachera in any amount, they first question they ask is "through the machine?"  Say yes!

Running it through "the machine" gives you long (we're talking a few feet), thin portions of meat that hold marinade (which you'll need for flavor) extremely well.  It's also easy just to rip it apart into smaller "steaks".

The marinade that I usually use that everybody...seriously, everybody who's ever tasted it...loves is simply freshly squeezed lime juice, pressed garlic cloves, and a fair amount of salt.  I stick the meat in a baggie and smoosh everything all around.  It sits for about a half an hour or so.  The flavor is INSANE.  I've been making it like this for years.  But that said, I decided to give a different marinade a try.  One with loads of roasted garlic and hints of warming spices.  And it was super tasty!  I recommend giving it a try.  And we will probably switch it up  from time to time.  But my good ol' standby won out in the minds of those used to it.

Grilled Skirt Steak & Chicken Tacos w/ Knob Onions & Cactus {Tacos de Arrachera y Pollo al Carbón con Cebollitas Asadas y Nopales}

by Heather Schmitt-González

Prep Time: 6 hours (includes marinating)

Cook Time: 20-30 minutes

Keywords: grill entree beef chicken onions cactus July 4th Mexican summer spring fall

Ingredients (serves 8)

for the marinade:

• 2 heads garlic, unpeeled & broked in individual cloves
• ½ c. olive oil
• ¾ c. apple cider vinegar
• 1 tsp. (generous) ground black pepper
• 1 tsp. (generous) ground cinnamon
• 2 big pinches ground cloves
• 2 tsp. (generous) dried Mexican oregano
• 1½ tsp. salt (or to taste)

everything else:

• 2 lbs. arrachera (skirt steak, ask butcher to run through jaccarder machine)
• 2 lbs. boneless, skinless chicken breasts
• 3-6 medium nopales (cactus paddles)
• few bunches knob onions
• olive oil
• salt
• pepper

to serve:

• tortillas
• salsa
• avocado
• lime wedges

Instructions

to make the marinade:

Heat a medium skillet over medium heat. Set unpeeled garlic cloves on skillet, turning occasionally, until softened and blackened in spots, ~12-15 minutes. Cool until able to handle, then peel and place in the jar of a blender. Add oil, vinegar, spices, herbs, and salt. Blend to a smooth puree.

Place arrachera in one gallon-sized ziploc baggie. Place chicken breasts in another. Pour half the marinade in one bag and half in the other. Zip to seal. Squish the meat and the marinade around so that the marinade covers everything. Refrigerate for 6 hours.

preparing everything else and finishing up:

Clean the cactus by trimming off ~¼" all the way around each paddle. Hold the base of the paddle in one hand (use a towel, gloves, or tongs) and your knife blade in the other, scraping off all of the spiny nodes from both sides. Rinse it off well when you're done to make sure that you removed them all.

Pour some olive oil over the cleaned cactus paddles and the knob onions with some olive oil and rub in. Season with some salt and pepper. Set aside.

Prepare your grill. Have all of your food by the grill and ready to go. Once the coals are ready (or gas, if that's what you are using) you can start cooking everything.

Start by grilling the cactus paddles and knob onions. Cactus will take ~3-5 minutes per side until tender. It should brown a bit and turn a shade of olive green. Knob onions will take ~10 minutes total. They will get brown in spots, be sure to move them around a bit. Set aside and slice the cactus paddles once cool enough to handle.

Now grill the meat and chicken until done to your liking. Allow to rest at least 5 minutes or so and then slice both meats up for serving.

Grill some tortillas until slightly golden and pliable (this happens in under a minute). Wrap in a towel and set aside. Slice your avocado.

To serve, stuff your tortillas with strips of steak, chicken, and nopales. Squeeze some lime over everything. Add a slice of avocado. Drizzle with some salsa. Dig in, alternating bites of taco with bites of tender onion. Wash everything down with a cold cerveza. Enjoy!

*adapted from/inspired by Fiesta at Rick's

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Have you fired up the grill yet this season? What's your favorite thing to make over a charcoal fire (or gas, if that's your thing)!?

I am sharing this post with:
IHCC theme: Turn on the Grill!

cookbook review: Everyday Grilling from Sur la Table

Everyday Grilling

Author: Sur la Table

Publisher: Andrews McMeel

Hard Cover :  115 Pages

Photos: Yes

Chapters/Sections: Everyday Grilling, Appetizers, Salads and Sandwiches, Vegetables, Main Dishes, Desserts

Unique or Cool Features: The Everyday Grilling Section in the beginning of the book guides the reader through everything from Getting Ready to Grill to what every "griller" should have in their Toolbox to Cooking on Charcoal Grills (Direct & Indirect Fire) and different types of woods to use to Gas Grilling.  Also included is a list of Specialty Grill Gadgets and Techniques and a guide to Using Rubs, Marinades, Bastes, Mops and Finishing Sauces.  A Metric Conversions and Equivalents chart is tucked into the back of the book.

(a few of the) Recipes Destined for my Kitchen:  Grilled Mozzarella and Anchovies in Chard Leaves, Grilled Cauliflower Steaks w/ Tahini Sauce, Grilled Pattypan Squash w/ Chorizo & Cotija Cheese, Garden Ketchup, Grilled Country Pork Chops w/ Bourbon-Basted Grilled Peaches, Wood-Grilled Brie Burgers w/ Grilled Onions and Fresh Tomato Relish, Grilled Pizza w/ Mozzarella, Arugula, and Chile Oil, Grilled Romaine w/ a Six-Minute Farm Egg, Grilled Pineapple and Pound Cake w/ Mexican Chocolate Ganache, Grilled Banana Split

My Thoughts/Review:  This pint-sized cookbook packs an enormous punch.  Seriously, don't let its size fool you.  Bright, eye-catching photos abound in this small cookbook that features 50 recipes ranging from appetizers to desserts.  While the recipes center around the grill, there are also condiments and side dishes that don't require a grill...but accompany the foods that you do cook outside very nicely.  My mouth waters...I mean, it actually does...every time I page through this book.  I think it would make a great addition to any cook's kitchen, from the weekend griller to the seasoned chef.  So many fabulous ideas, flavors, and combinations.

Recipe I have already tried:  Grilled Five-Spice Chicken

*I received a free copy of this book to review from the publisher. All thoughts and opinions stated in this post are 100% mine.

I am sharing this post with:

Nigella's Steak Slice w/ Lemon and Thyme + marinating your meat AFTER you cook it.

There's just something about a potluck that excites me. And not the kind that would have excited young(er)-hippie-girli-90's me...well...not entirely true. There was never really a time when I didn't like food. But there was a time when Pot Luck would have taken on an entirely different meaning. Where food would have been MORE than welcome afterward, actually. Anyway.

Our theme this week over at I Heart Cooking Clubs  is POTLUCK. I have had this recipe...among many others...marked since I first purchased Nigella Express. Finally I decided I was making it. That's something I love about certain cooking clubs/memes/events. They push me to make things I've been meaning to make but have just been too otherwise detained to actually get around to.

Grilled Asian-inspired Chicken Legs + Special Fried Rice

Well, here I am...no longer on borrowed (computer) time {yippee}. Now...still playing catch-up. It's just so hard to get things done when pesky little things...like jobs...get in the way. The only good thing about not having a working computer in the house for a few days was that I got so many other things accomplished.

I finished our latest Cook the Books Club selection in 2 days (now what to make!), I cleaned up the dust bunnies, er ah...cat hair whisps... in places I had been neglecting, I even watched some t.v.