Thursday, May 26, 2011

On the Brink of Summer


There's a change in the air today. The rain stopped. The sun burst out and turned my cheeks pink at the park. School's out for summer tomorrow! And I'm making some PLANS:

Oregon
(look at that coast... isn't it amazing?)


Portland
(the pizza there... that's from Apizza Scholls. It's actually worth the 10-hour drive from home)


Santa Monica
(My best friend lives here, lucky girl... I fortunately get to spend a lot of time here, hanging out, cooking, playing, celebrity-spotting, drinking ridiculously expensive, anal-retentive coffee and just being ME, one with my other better half. It's really fun. You wouldn't want to leave either, would you? Also, I get to eat these - )

Tito's Tacos
(These are quite bad for you, crunchy and cheesy and full of fat. And I love them. I looove them!)


Big Sur
(So. Freaking. Beautiful. and it's not just this incredible spectacle, but these too...)


(Redwoods that go on forever. You never felt so small and so big at the same time.)

and, last but not least...

Newport Beach
A beach that stretches to the horizon, bikes and family, cocktails and lobster rolls. What's not to love?

But since summer unofficially starts with Memorial Day weekend, there's important business at hand right now... grilling!
Truthfully, I like to grill all summer long, and I have a lot of favorites that go beyond the same old piece of chicken. Lately I've been grilling every vegetable under the sun (carrots are ridiculously good), and instead of burgers or hot dogs, it's been (drumroll...)...


Try these, and shake up the family barbecue a little. Then pull out your flip-flops, because summer's here!

BBQ Grilled Meatballs
1# ground chuck
1# ground pork
4-5 green onions, sliced thin
1 egg
½ c. soft, fresh bread crumbs
½ c. favorite bbq sauce, plus extra for basting
1 tsp. prepared yellow mustard
1 T seasoned salt
1 tsp. ground black pepper
½ tsp. smoked paprika

bamboo skewers, soaked in water for 20 minutes

In the bowl of a stand mixer, combine ground chuck, pork, scallions, egg and bread crumbs. Mix at medium speed for 20-30 seconds to combine. In a small bowl mix together bbq sauce, mustard, seasoned salt, pepper and paprika. Add sauce to the meat mixture and mix 20-30 seconds more to combine all of the ingredients thoroughly. (If you don’t have a mixer available, combine all ingredients well by hand.)
Scoop out about 2 tablespoons of meat mixture for each meatball, and set on a standard cookie sheet once formed. Once all of the meatballs are made, thread 2-4 per skewer (depending on how long your skewers are) and place on a hot grill. Cook for approximately 10 minutes, turning the meatballs once or twice in order to sear all sides well. Brush the meatballs with additional bbq sauce about a minute before removing from the grill, and serve immediately. These are great on toasted garlic rolls, or alongside coleslaw, baked beans and grilled sweet corn.
Serves 4-6





2 comments:

  1. I can't wait until you get here! I haven't had a Tito's taco in probably over a year. Anyway-nice job on the post and thanks for the mention! xoxo

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  2. I simply cannot wait for you to get here...I haven't had a Tito's taco for well over a year!
    xoxo

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