Firing up the BBQ - a foodies menu

Paper Plane, Feta Chicken Bruschetta, Fab' Bacon Cheeseburger, Grilled Asparagus Salad and Blackberry Dump Cake- sorted!

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News from the US Side of the Pond

It happens every single year.

Just when I think winter weather has officially packed up and moved on, more rain and wind and cloudy skies arrive. I suppose I should be used to it by now. After 18 years of living in Seattle, this is what we, in the PNW, call “fake summer.” I think this back and forth between sunny and hot days and cool and stormy ones is Mother Nature’s way of telling us “Don’t get used to sunshine, flip-flops and iced lattes just yet.”

Mother Nature doesn’t flip the Summer switch until July 5……so I guess I’ll just have to be patient until then.

This past weekend the temps went above 70 (21 C for those in the UK), so my husband took advantage of the sunshine and higher temps and spent the better part of Saturday prepping the BBQ and smoker for a, hopefully, long summer of outdoor cooking. And to celebrate he made his famous bacon cheeseburgers (recipe below) for dinner. They were so delicious topped with melty cheese, and crispy bacon, and served on toasted Hawaiian buns. The sweet, soft Hawaiian buns are a really good balance for the savory burger. If you can’t find them (look for King’s Hawaiian in your market), brioche buns will work. My daughter and I were craving In ‘N Out sauce, so we made our own version and I think we got REALLY close!!

Yes, I take a burger with a large extra side of special sauce!

A note about the burger — sometimes the bacon goes on top of the cooked burger. And sometimes it’s chopped and put right into the hamburger meat. I love both ways, but putting the bacon straight into the meat before you form the patties allows the bacon to render all it’s gorgeous fat while it cooks, and that flavor infuses the meat with a massive amount of flavor. Try both ways and let us know which you prefer!

If you’re in the UK and unfamiliar with In ‘N Out, it’s a family-owned burger chain on the West Coast. Washingtonians have been waiting AGES for them to open a location here, and it’s FINALLY happening. Sadly for us, the location will be closer to Portland, Oregon, so a 3 hour drive away. They only open locations close to their distribution centers to preserve the freshness of their ingredients. You just might see a future post of me taking a road trip to get my fix of an In ‘N Out burger.

Jane and I talk often about the importance of cooking with fresh, local and seasonal ingredients, so it’s nice that a “fast food” chain takes that seriously, too. Not to say In ‘N Out is health food — it’s burgers, fries and shakes — but it is using whole, fresh ingredients. You can watch them peel and cut the potatoes into fries while you wait!

Late night trip to In ‘N Out after helping our daughter store her things until school starts again in September.

And speaking of burgers…..

Fabulous dinner at The Beefy Boys in Hereford

……. when my husband and I visited Jane last year she took us to the absolute best burger place I’ve ever eaten outside the US. The Beefy Boys delivered on everything! Style (super cool decor), choices (SO many mouthwatering burgers to choose from!), service (top notch!!). I’m literally salivating remembering the juicy burgers!! And if you prefer chicken, Jane loved her chicken burger — perfectly crispy and crunchy on the outside and tender and juicy on the inside.

Like Mother’s Day, celebrating Father’s Day can be challenging and emotional for people who have lost their father, don’t have a relationship with their father, or have a complicated or distant relationship with their father. If that’s you, Jane and I are sending you loads of love.

Whether you’re celebrating on Sunday, or are having friends over for a relaxing weekend get together, Jane and I have put a delicious menu together with inspo from both sides of the pond!

News from UK Side of the Pond

Cooo Lisa, three hours and we could be in a swanky burger bar in London! What are you like!?!

Fessing up - It’s been an odd one.

I don’t think I have ever shown up on our newsletter with a gripe, a groan, or unburdening myself.  This week has been a bit of a heavy one, with lots of contemplation happening.  Lisa and I are so proud of the foodies community that we are bringing together.  This is an honest and open space to share anything, not just your frustration about what on earth to cook for supper today!

With this in mind, I had the urge to share my deeper thoughts with you this week.

As we approach Father’s Day – I send love and a hug to all who will not have a father with us to celebrate the day with.  I lost my father when I was in my 20’s and, sadly, I missed out on the special bond that can happen between a dad and his daughter.  We loved each other but did not “get” each other.  Now that my son, George, has also lost his dad, I grapple with a way to mark the day.  If you share my situation, I would really appreciate hearing about how you will be marking the day.

This week my father, Charles Madley Philpotts, has been on my mind.  Not intentionally,  I fell upon the coverage of the 80^th anniversary of the D-Day invasions.  It was tremendous, so moving.  If you missed it, I urge you to watch on catch up. It left me feeling both grateful, but also inspired.  Although my dad was not involved in the landings, he was in one of the first waves of soldiers flown over to France.  Like so many of these brave men, he never discussed it and only commented on the deafening noise of the planes when questioned.  RIP dad.

The second deeply moving event:  a couple of months ago we chatted about the passing of one of our foodie heroes, Dave Myers – one-half of the Hairy Bikers.  This couple of charismatic home cooks mean so much to us, not only because we have been likened to them, which we think was meant in a flattering way, but because they, as a team, were entertaining, loveable, and came up with great recipes which we often share with you.

Celebrating Dave Day

The Hairy Bikers

Last Saturday was “Dave Day.”   Over 46,000 motorcycles travelled to Barrow in Furness, Dave’s hometown, with over 200,000 fans lining the route. How amazing to leave such a legacy of love!  Good on you Dave, I miss you and your Virgo ways.

Finally, another sadness that is shared with so many in the UK.  This week we lost a fabulous man, Dr. Michael Mosley.  It only seems a matter of weeks ago that I was chatting with Lisa about his recommendations about “olive oil” on BBC radio 4, “Just One Thing" - If you haven’t heard this series, download BBC Sounds and listen. I can honestly say it will be life-changing. 

He helped to change my own life. I have always struggled with sleep, but when I hit menopause my insomnia became utterly miserable to the point where I was struggling to function day to day.  

Dr. Mosley’s series on Sleep Deprivation was a life changer for me.  To the point where I played it nightly, often falling asleep to it.

I am so sad for his family and friends, for their immense loss, and I am also sad for all of the people I know he would have been able to help in the future. He was so innovative and had a way of translating science into a language we could all understand. Such a massive loss.  RIP Dr Mosley…..your legacy will live on.

Thank you for allowing me to share and I promise to show up as my usual bright and breezy self next week!

On to the fun stuff:

The Recipes.

Father’s Day/Sunday Party Menu

Paper Plane

Serves 1

3/4 ounce/1 shot bourbon

3/4 ounce/1 shot Aperol

3/4 ounce/1 shot Amaro Nonino

3/4 ounce lemon juice/1 shot, freshly squeezed

Add all ingredients to a shaker, fill with ice, and shake for 1-2 minutes. Pour in a coupe glass and enjoy!

Feta and Chicken Summer Bruschetta

Serves 4

Ingredients

1 small baguette

Olive oil

150g / 7oz Feta - cubed

1 x lemon, grated zest and lemon juice

Sea Salt and  freshly ground pepper

1/4 teaspoon honey

Fresh oregano, removed from stalks (dried if none available is fine)

Cooked Chicken, shredded into small pieces. (suggest 2 chicken thighs, which will be ample)

½ cucumber (you will have some left over)

Optional (if needed) - cream cheese or fromage frais

Instructions

Slice the baguette on the diagonal into slices about 1cm / ½” thick.  There should be enough for three slices per person. Pop onto a baking sheet or grill rack and drizzle with some olive oil.  Toast on both sides until crispy and golden brown and set to one side.

Pop the cubed/broken up feta, into a mini/food processor with half of the grated lemon rind and about a tablespoon of lemon juice or half of the juice, salt and pepper.  Give a quick wiz to break up the feta and now start to slowly (like it is a dressing) add about 100ml/3.5fl oz olive oil and the honey. 

Sometimes feta can have quite a dry texture and you are looking for a creamy consistency, add some cream cheese or fromage frais or cream to loosen the texture.  When you are happy with it, stir in a tablespoon of fresh oregano (small leaves or torn bigger ones) or substitute with a teaspoon of dried. Taste and check the consistency and seasoning.

Pop the remaining lemon rind, juice, some olive oil and salt and pepper into jug , stir and leave to infuse.

When ready to put together, spread the feta onto the toasted baguette.  Top with a layer of shredded chicken.

Take your cucumber and using a potato peeler, run down the edge of the cucumber with the blade to give you a strip to garnish.  Twist it and pop over the top of the chicken the sprinkle over a few more oregano leaves and a small grinding of pepper.

Drizzle over a few drops of the lemon oil onto each before serving.

Serve with the lemon infused oil on the side as a condiment.

Foodie notes:

Fabulous as a starter, but just as delicious for lunch with a tomato-based side salad and a very cold glass of white wine.

For Myrtle seasoning fans, I also included a large pinch of my Lemon Myrtle and Oregano seasoning to the feta, which by the way, also makes a fab’ dip!

Bacon Cheeseburgers

Serves 4

Ingredients

1 pound/450 grams - ground beef

6 slices of bacon, either precooked (to serve on top) or raw (diced)

1 egg, beaten

salt and pepper

4 slices of Cheddar cheese

Serve on toasted brioche buns or Hawaiian buns with your favorite toppings: mayo, relish, ketchup, thousand island dressing, lettuce, tomato, etc.

Directions

Mix the beef with bacon, egg, and salt and pepper. Optional - cook bacon and reserve to use as a topping on cooked burger. Form into 4 patties, gently press into round shapes (making sure each patty is the same thickness), and cook over a grill or over medium-high heat in a grill pan on the stove. Add cheese to each patty in the final 2 minutes, and cover the pan (or grill) to allow the cheese to melt. Cook for about 5 minutes per side, or until internal temperature reaches 160 degrees F.

Spread some dressing on each toasted bun, place burger on each bun and top with your favorite toppings.

For In ‘N Out dressing:

1 cup/8 ounces Mayonnaise

1/2 cup/4 ounces Ketchup

good spoonful of relish

spoonful of mustard

splash of white vinegar

salt and pepper

Mix all ingredients in a small bowl. Taste and adjust seasonings. The flavor will build the longer it sits, so I recommend making at least 1 hour before serving.

Pulled Pork Sandwiches

Ingredients

FOR THE PULLED PORK:

• One (2-3) pound/1-1.5 kg pork shoulder or butt (for faster cooking use boneless)

• 4 tablespoons honey

• 1/4 cup/30 grams chili powder

• 2 tablespoons smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon cayenne pepper

• 2 bay leaves

• One (12-ounce) beer (I like to use a dark beer, but use whatever you have on hand)

• 2 teaspoons apple cider vinegar

• 2 teaspoons Worcestershire

• One 28-ounce can/794 grams of pureed tomatoes

FOR THE CHIPOTLE AIOLI

• 1 cup/8 ounces mayonnaise

• 1 tablespoon finely chopped chives

• 1 tablespoon finely chopped parsley

• 2 cloves garlic, minced

• 3 teaspoons fresh lime juice

• 1 chipotle in adobo (from a can), finely diced (if you want it less spicy, you can use 1/2 a chipotle) -- substitutions: 1 teaspoon chili powder OR a few drops of your favorite hot sauce

• salt and pepper

FOR THE PICKLED RED ONIONS

• 1/2 cup/4 ounces apple cider vinegar

• 1 tablespoon sugar

• 1 1/2 teaspoons kosher salt

• 1 cup/8 ounces boiling water

• 1 red onion, thinly sliced

Instructions

You have a couple of options for making the pork:

Combine the chili powder, paprika, garlic powder, onion powder and cayenne pepper. Rub all over the pork and store in your refrigerator all night. Then pick your cooking method.

Slow Roast in your oven at 325 degrees F/160 degrees C/gas 1 — roast for 2-4 hours until the pork is fork tender and you can easily pull it apart.

OR

Add all the ingredients to your Instant Pot and set it for "Pressure Cook" for 2 hours. To speed up the cooking, cut into 1 inch cubes and set your Instant Pot for 1 hour.

OR

Add all the ingredients to your Slow Cooker and cook on High for the first 2 hours, then set on Low for 4-5 hours.

However you cook the pork, it will be delicious!!

When the pork is finished cooking, use 2 forks to shred the meat. Keep warm in the IP or Slow Cooker.

FOR THE CHIPOTLE AIOLI:

Stir all the ingredients together in a small bowl and taste to check the seasoning. If you want more spice, add some more chipotle or hot sauce. I usually end up adding another squeeze of lime juice and a sprinkle of salt. Make this a couple of hours ahead of when you'll be serving it -- this will allow the flavors to really develop.

FOR THE PICKLED RED ONIONS:

Whisk all the ingredients except for the red onion in a small glass measuring cup until sugar and salt dissolve. Place the onion in a 12-ounce mason jar and carefully pour vinegar mixture over the onions.

Let the onions sit at room temperature for 1 hour.

DO AHEAD: Can be made 2 weeks ahead. Cover and chill.

When you use the onions, use a fork to pick them out from the liquid.

Grilled Zucchini with Mint Pesto

Ingredients

• 1 pound zucchini (or any summer squash), sliced into 1/2-inch rounds -- if grilling, slice into long, thick strips

• Olive oil for sautéing

• 4 cups (40g) lightly packed mint leaves, rinsed and spun dry

• 2 cups (20g) lightly packed basil leaves

• 1/3 cup (40g) pine nuts, walnuts or almonds, lightly toasted

• 2 medium cloves garlic, peeled and minced

• grated zest of one lemon

• salt and freshly ground black pepper

• 1/3 cup (80ml) olive oil, plus more if necessary

• Sea salt and freshly ground pepper, to taste

• Additional mint and basil, torn, to garnish

Instructions

IF GRILLING:

Brush grill with some oil. Use tongs and carefully place zucchini on grill. Cover and cook, 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more.

IF SAUTÉING ON THE STOVE:

Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Don't salt them yet! If you salt them too early, the salt will release the water in the zucchini making them a soggy mess. And you want them to develop a nice golden crust.

When the zucchini is golden brown, remove it from the pan and cook the remaining zucchini in another tablespoon of oil, just as you did the first batch. You may need to add another glug of olive oil to the pan.

When the second batch is golden brown, add the first batch back into the pan, along with a spoonful of the pesto. Add a good pinch of salt, plus a few cracks of pepper.

Toss well over low heat and then add to a large platter.

Right before serving, sprinkle on extra chopped mint and basil, and an extra dollop, or two of pesto.

FOR THE MINT PESTO:

Add garlic, mint, basil, lemon zest, toasted nuts, and Parmesan to a food processor. Pulse until it all starts to come together. With the processor on, drizzle in the olive oil until everything’s blended and you have a nice, loose pesto. If it’s too thick, add a bit more olive oil. You should be able to easily spoon it over the zucchini. Taste and season with salt and pepper. Give it another quick blend and taste again. You may need to adjust seasonings, depending on your taste.

Blackberry Dump Cake

This recipe is from our cookbook……you can find it on Amazon (in the US) and on Jane’s Myrtles Kitchen website (in the UK).

Ingredients

• 1 stick/4 ounces/113 grams butter (this is the perfect time to use high-fat European butter, Kerrygold and Plugra are my favorites)

• 1 cup/200 grams granulated sugar (plus extra for sprinkling)

• 1 cup/200 grams self-rising flour (don’t have self-rising? No problem! Add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to all-purpose flour, mix and VOILA you now have self-rising flour!)

• 1 cup/8 ounces whole milk

• 2 cups blackberries (fresh or frozen), rinsed and pat dry (if fresh)

Instructions

Melt butter in a microwavable dish.

Pour 1 cup of sugar and all of the flour into a mixing bowl, whisking in milk. Mix well.

Then, pour in melted butter and whisk until all ingredients are fully combined. Don’t overmix though. Mix just until the ingredients are incorporated.

Butter a baking dish. I use a 9x12 which works great and creates a thinner cake. If you want a thicker cake, feel free to use a smaller baking dish. A smaller baking dish means it will take a bit longer to cook because the cake will be thicker, so add cooking time in 5 minute increments.

Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees F/180 c/gas 3 for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Serve with a heaping spoonful of vanilla ice-cream, whipped cream or both!