Texas is starting to get back to normal, so this summer is sure to make a splash with pool parties, weekend gatherings and fun for all. At the heart of every good party is fabulous food, so this month we are featuring goodies that are great for gathering!
Potato Chip Encrusted Chicken Tenders
You’re ready to fire up the grill for your summer sizzle session, but you need a tasty twist on some culinary classics. Below we have recipes perfect for the summer months, enjoy!
This will be something that will really go the distance… Sweet Tea Caramelized Onions! Enjoy them on top of a steak with blue cheese, on chicken, on salmon, burgers, use inside a toasted sandwich or quesadilla. Simply use them when you just want to make something better!
Sweet Tea Caramelized Onions Serves 1 cup
Cook Time: 35 -55 minutes
2 large yellow onions
3/4 tsp. Kosher salt
1/4 tsp. ground black pepper
2 tsp. oil of choice
1⅔ cup sweet tea of choice
⅛ cup granulated sugar
Cut each onion into 1∕8 inch strips (follow the natural lines of the onion.) In a large bowl, add the cut onions, salt, pepper, and oil. Stir to combine all ingredients evenly.
Heat grill to medium. Lightly coat the cooktop with an oiled paper towel. Take the bowl of cut onions and empty it onto the grill. Spread the onions evenly on the grill and do not touch them for about 5 minutes. This will allow the natural sugars from the onion to start to caramelize. Stir the onions around a little to now caramelize the other side of the onions. Let them cook without touching for another 5 minutes. Once the batch of onions has evenly caramelized turn the outer burner off and adjust the inner burner to medium/low.
In a medium sauté pan add the cooked onions, cup of sweet tea, and granulated sugar. Allow this to cook on the grill for about 25 min. Stir occasionally to assure no sticking. The liquid should be close to gone at this point. The onions are done, however now is the chance to really make those onions pop with flavor; if time permits, add the remaining 2∕3 cup sweet tea and allow that to cook for another 20 min. Place finished onions in a bowl and allow to cool.
Use hot or refrigerate for later use.
It’s that time of year where everyone gets together for a football and food frenzy. If you can’t be at the game, aim for the next best thing: watch the game with friends in the comfort of your own outdoor living room. So ditch the truck tailgate and fire up the grill in your backyard for a “pigskin” pregame party.
… just something to think about!
How ’bout something to wash it all down?
2/3 cup pineapple juice, chilled
1/3 cup vanilla flavored vodka
1 dash grenadine syrup
2 pineapple wedges
2 maraschino cherries
Pour the pineapple juice, vodka and grenadine into a shaker full of ice. Shake, then strain into two glasses. Garnish with a piece of pineapple and a cherry on a skewer!
We thought with Memorial Day coming up it would be a perfect time to dust off the grill and get cookin’! What is more nostalgic than the smell of fresh hamburgers being sizzled to perfection. We were on a mission to find “The Best Hamburger” recipe ever created. May is National Burger Month, so all the meat-loving connoisseurs are out dishing and dubbing their burger as the best. After much research and putting our tastebuds to the test (such an unfortunate job), we like to believe we found the tastiest recipe of all. Behold … “The Best Burger … Ever!”
Lightly oil grill & heat to medium.
Whisk egg in a bowl& add next 6 ingredients.
1 egg
1 teaspoon mustard (regular or Dijon)
1 teaspoon Worcestershire sauce
1 small onion, finely grated
1 clove garlic, minced
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 lb medium ground beef
Add any of the “stir-ins” that appeal to you (see below).
Crumble in beef (using your hands or a fork), gently mix together.
Handle the meat as little as possible – the more you work it, the tougher it gets.
Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.
Using your thumb, make a shallow depression in the center of each burger to prevent puffing up during cooking.
Place burgers on the grill, close lid and grill … turning once, about 6 minutes per side (or to your liking).
An instant read thermometer should read 160F.
LISTEN UP!!! Don’t abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost! We know it’s hard to leave it alone, but fight the urge! It will be worth it, trust us.
Tuck into a warm crusty bun (you can throw those on the grill with a little butter, that’s what we did) and add your favorite toppings.
Enjoy!
Optional Stir-Ins
1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing
1 tablespoon chopped sun-dried tomato
1 tablespoon sour cream or 1 tablespoon yoghurt
1 tablespoon grated fresh lemon rind or 1 tablespoon lime rind
1 tablespoon grated ginger root
1 tablespoon ketchup or 1 tablespoon barbecue sauce
1 teaspoon lemon pepper
1 teaspoon curry powder
1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary
1 tablespoon fresh herb
2 teaspoons cajun seasoning
1 teaspoon sesame oil
1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce
1 fresh jalapeños or 1 pickled jalapeño pepper, chopped
For more fantastically festive ideas and recipes for this Memorial
We worked with Mark, who came to us with plans and fully explained the costs, materials, timeline, and talked about the construction methods. The project was well organized, with a new crew arriving once each stage of construction was completed. I kept a photo record of it, which was fun and friends are wowed by the timeline. I completely recommend Texas Custom Patios.
We will get back to soon!
