Yep, that cat one is about right.
Celebrate the last of the warm evenings with this fab menu.
If you like your food spicy, this is the meal for you. Pepper Jack and jalapeños heat up the burgers and garlic and red pepper flakes give heat to the broccoli. The flavoring in the courgettes is fresh and different. Molto Bene!
Burgers With Barbecue Sauce, Pepper Jack, and Jalapeños
1 1/4 pounds ground chuck (85 percent lean or less)
Kosher salt and black pepper
Oil, for the grill
4 ounces pepper Jack cheese, sliced
4 Kaiser rolls, split
1/4 cup barbecue sauce
4 leaves romaine lettuce
1 large tomato, sliced
1/2 cup sliced pickled jalapeños
1. Heat grill to medium-high.
2. Form the beef into four ¾-inch-thick patties. Season with salt and pepper.
3. Oil the grill and cook the patties for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155°F for medium, 4 to 5 minutes more, topping the burgers with the pepper Jack during the last 3 minutes of cooking.
4. Grill the rolls until toasted, 1 to 2 minutes. Dividing evenly, spread the rolls with the barbecue sauce. Form sandwiches with the rolls, lettuce, burgers, tomato, and jalapeños.
Recipe from Real Simple Magazine
4 courgettes (zucchini for those stateside), halved lengthways
3 tsp extra-virgin olive oil
50g (1/2 cup) dried white breadcrumbs
50g (1/3 cup) pine nuts
6 green onions, trimmed and finely sliced
1 garlic clove, crushed
6 sundried tomatoes in oil, drained
1 Tbs thyme leaves
25g (1/3 cup) Parmesan, grated
1. Heat oven to 220℃/425℉.
2. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 minutes.
3. To make the stuffing, mix all the ingredients together in a bowl and season with black pepper.
4. Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil.
5. Bake for a further 10-15 minutes or until the courgettes are softened and the topping is golden and crisp.
Recipe from BBC Good Food Magazine
Large bunch of broccoli
Fine sea salt
5 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced
Large pinch red pepper flakes
Freshly ground black pepper
1. Trim broccoli and steam for about 5 minutes, until tender. (I do this in the microwave)
2. Combine oil and garlic in a skillet; warm over low heat, stirring occasionally, until garlic begins to color, about 2 minutes.
3. Toss hot garlic oil and and red pepper flakes with broccoli. Season to taste with salt and pepper. Serve warm.
Lucky Me! was on my morning playlist and instantly my day was off to a brilliant start.
From that “The Good, The Bad and The Ugly” start, to the haunted housey music, to the high note ‘Wooooos’ it is all at once bizarre and fantastic.
I also happened to have a huge fascination with Quick Sand when I was young. It seemed that all of the movies in my childhood had people drowning in the stuff. I was terrified that I would meet a similar fate, but the paved streets of Brooklyn helped me to survive that misfortune.
Check out Great Valley on Facebook and Bandcamp, where you can buy the music.