Sunday, August 28, 2011

The remedy

My houses some of my most prized possessions- a Kitchen Aid stand up mixer, a red cast iron dutch oven, a refrigerator filled with fresh foods, and my wine glasses. Not only does it hold my treasures, it leads to the deck!  A girl has to have priorities- hubby tries very hard to win my girly side over with jewelery. While I appreciate his effort, I am not the normal girl- I squeal with delight in my espresso maker and full size food processor.  So when our state was rocked with an earthquake and hurricane within a 5 day span I retreated to the kitchen (and grill). Nothing warms my soul more than spending time in the center of our home.

Enter juicy Steve-burgers (grilled during and after a pretty ginormous Thunderstorm)
1 lb 90/10 ground beef
heavy splashes of Worcestershire
2 cloves fresh minced garlic
black pepper and sea salt
dried spices for rolling

Mix beef, Worcestershire, garlic, salt and pepper together and form 4 balls. Flatten slightly and roll the edges in a mix of pepper and spices to taste ( I am partial to spicy mixes with lots of course pepper). Depress the middle of the burger and grill on medium high heat for 3 or 4 minutes per side. Add cheese as necessary. 
Steve won my heart and stomach by grilling me hamburgers early in our relationship. While we share the grilling duties these days, we often reminisce over the early days with every bite (he still outgrills me- and his burgers are hands down the best I've ever had!)

Nothing calms earthquake shocked nerves like juicy burgers with grilled potato wedges!

To soothe the pre-hurricane anxiety, pulled pork sandwiches are a must!  Whole wheat buns hold the perfect combination of spicy pork with broccoli slaw. 
My slow cooker did all the work in making the pork fork shreddable.  Low heat for 6 1/2 hours left a 5lb pork loin  perfect (and ready for sauce).  There's no use rewriting perfection- epicurious has it taken care of here.  Topped off with broccoli slaw, bbq is the answer to many ailments and anxieties.  I like my slaw more peppery and vinegary, and would dare judge anyone in their slaw consistency preferences. To my broccoli mix (lame- store bought in a bag!!! It was a hurricane after all)  I added 1/4 cup olive oil mayo (I'm hell bent on making my own mayo, just not today), small swirl of agave nectar, 2 Tbsp milk, and 3 Tbsp apple cider vinegar, heavy doses of pepper.

And if that hasn't taken care of restoring wrecked nerves, go here and make these.  I wouldn't dream of changing one of Jenna's masterful recipes. She is a bloggin' kitchen all star.  With trees dancing dangerously with each other- and a few tree casualties on our property- there was no sense in leaving the house yesterday.  Five hours spent baking bread did not seem unreasonable, and after 1 bite I began planning the next all day bake session!

Today brings sunshine and relaxation- time to enjoy it!!

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