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Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137291":{"type":"posts","id":"bayareabites_137291","meta":{"index":"posts_1716263798","site":"bayareabites","id":"137291","score":null,"sort":[1590086432000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1590086432,"format":"standard","disqusTitle":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered","title":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Memorial Day weekend typically marks the start of summer and grilling season. It’s a time to break out the apron and tongs, fire up the charcoal and listen to the sweet sizzle of patties and corn on the cob. It’s all about the slow and low smoke of barbecued brisket, and the Dolores Park or Golden Gate Park cookout for those who don’t have grills in their homes.\u003c/p>\n\u003cp>This year is a little different, though. While that big park-side grill-out may not be advisable, or even possible, there are many different ways to have a barbecue at home. Use this guide to find delivery or pickup options of pre-seasoned meats ready for your oven or grill pan. You can look through recipes to make yourself, try some smoker hacks or go the takeout route.\u003c/p>\n\u003ch2>Delivery and Takeout Options\u003c/h2>\n\u003cp>\u003cstrong>Cook-at-Home Meal Kits and Pre-seasoned Meats\u003c/strong>\u003cbr>\nWhile \u003cb>Perbacco\u003c/b>\u003cspan style=\"font-weight: 400\"> is typically closed the Sunday and Monday of Memorial Day Weekend, the restaurant decided to offer a special menu based on the success of their previous coronavirus holiday kits. The FiDi restaurant doesn’t typically offer takeout, and has had to adapt. One of its more well-known events is a Passover Sedar dinner. But, this year, the restaurant couldn’t host it. Instead, they turned to meal kits, and they’ve seen success with it. “It hasn’t been easy,” says general manager and co-owner Umberto Gibin. “We’re learning day by day. [This] is successful enough, but not sustainable. We’re taking care of the people around us who would normally come into the restaurant.”[aside postID='bayareabites_27318' label='10 Tips for Making Great Hamburgers']\u003c/span>\u003c/p>\n\u003cp>Perbacco's \u003ca href=\"http://www.perbaccosf.com/menus/\">\u003cspan style=\"font-weight: 400\">Memorial Day menu \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">is an a-la-carte list of ready-to-grill items ranging from dry-aged steaks and king salmon to asparagus and fingerling potatoes. Wine and cocktails are also on the menu for takeout. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137295\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137295\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg\" alt=\"Burger box from Palatte\" width=\"800\" height=\"832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-160x166.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-768x798.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1020x1060.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1920x1996.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The burger kit from Palette. \u003ccite>(Peter Hemsley / Palatte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Palette \u003c/b>\u003cspan style=\"font-weight: 400\">is known for its artistic takes on food, but this Memorial Day, chef-owner Peter Hemsley decided to do simple \u003ca href=\"https://protect-us.mimecast.com/s/5YuYCZ6W5NuMrVKYIzuu4h?domain=palette-sf.com\" target=\"_blank\" rel=\"noopener noreferrer\">burger kits.\u003c/a> “It was the kickoff of summer and what Memorial Day means, outdoor grilling and summertime casual dining,” says Hemsley. “Putting on the takeout picnic or barbecue box is a move toward what people are gravitating toward in the next couple weeks. We went for a more generic Americana feel because we feel like people are desiring and craving some of that right now.” The restaurant is offering a vegetarian patty made from jackfruit, grains, oats, spices, beets and other vegetables that Hemsley calls the Palette Possible burger. \u003c/span>\u003cb>Mina Family Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> is going the meal-kit route with a whole rack of ribs, a liter of pulled pork, barbecue chicken and a burger grill kit that are all grill-ready.\u003c/span>\u003ca href=\"http://mx.michaelmina.net/recipe-exchange/download/?file_id=28479&nodl=true\">\u003cspan style=\"font-weight: 400\"> The meal-kit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> also comes with sides like coleslaw, potato salad and barbecue beans. The kits ($139) are meant to serve three to four people throughout the weekend. Orders must be made in advance, and there’s a May 21, 5pm deadline for Saturday pickup or delivery and a May 22 deadline for Sunday pickup or delivery. Delivery is available in San Francisco and within a 40-mile radius for an additional charge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>4505 Burgers and BBQ\u003c/strong> isn’t offering any particular specials for the weekend, but its Oakland location will be open on Memorial Day for pickup. The restaurant has \u003c/span>\u003ca href=\"https://www.toasttab.com/4505-burgers-bbq-divisadero/v3#1faa2ad1-dfc4-4e22-83e2-f1fa17eec24b\">\u003cspan style=\"font-weight: 400\">a smoked meat by-the-pound option \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">for those looking to get some barbecue without having to cook.\u003c/span>\u003ca href=\"https://babybluesbbq.com/baby-blues-bbq-menus/menu-san-francisco/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Baby Blues BBQ\u003c/strong> in SF\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which originally started out of Los Angeles, has its menu available for delivery via DoorDash. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Staying Out of the Kitchen Entirely With Pre-Made BBQ\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In Oakland, \u003c/span>\u003ca href=\"https://www.smokinwoodsbbq.com/\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Smokin Woods BBQ\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers next-day pickup or same-day meat plates via Caviar. \u003ca href=\"https://kcsbbq.com/covid-19-hours/\">\u003cstrong>KC's Barbecue\u003c/strong>\u003c/a> in Berkeley is also offering ribs, brisket and chicken for online ordering. For those looking to go beyond smoked meats and burgers, \u003c/span>\u003ca href=\"http://www.rosamundesausagegrill.com/menu.html\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Rosamunde\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has delivery and takeout options for its sausages in both Oakland and San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Martinez and Pleasant Hill,\u003c/span>\u003ca href=\"https://www.slowhandbbq.com/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Slow Hand Barbecue\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> recently started offering beer and wine sales with orders. Delivery is available through GrubHub, DoorDash or by calling. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And \u003cstrong>Gott’s\u003c/strong> is probably one of the more well-known local names \u003c/span>\u003ca href=\"https://www.gotts.com/\">\u003cspan style=\"font-weight: 400\">when it comes to burgers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’re open for pickup and delivery in St. Helena, downtown Napa, the Ferry Building in SF, Walnut Creek, Marin and Palo Alto. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>Cook It Yourself: Tips and Techniques During Shelter-in Place\u003c/h2>\n\u003cp>\u003cstrong>Shopping\u003c/strong>\u003cbr>\n“Fat is flavor,” says Ryan Farr of 4505 Burgers and BBQ. For a good pork chop for grilling, look for one with pearly white fat that’s about half an inch to three-quarters of an inch. Look for dark pork, as opposed to lighter pork resembling chicken breast. In all cuts, especially for meats that are going to be smoked or baked low and slow, a good amount of fat will help add to the flavor. In terms of where to go, Farr recommends Clove and Hoof in Oakland, and Marina Meats or Fatted Calf, both in San Francisco. Several local butcheries are open during the pandemic, which are great spots to look for prime cuts, especially with \u003ca href=\"https://www.npr.org/2020/05/09/853349931/meatpackers-warn-that-the-coronavirus-outbreaks-might-lead-to-meat-shortages\">\u003cspan style=\"font-weight: 400\">potential meat shortages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When it comes to \u003ca href=\"https://www.kqed.org/bayareabites/27318/10-tips-for-making-great-hamburgers\">burgers\u003c/a>, consider grinding your own ratio of lean and fatty meat. The most important thing is looking for quality.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137296\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg\" alt=\"meat and veggies on a grill\" width=\"800\" height=\"510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>Barbecue Without a Smoker\u003c/strong>[aside postID='bayareabites_95541' label='Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce']\u003cbr>\nThere's a key difference between grilling and barbecue. Grilling is what you do on July 4. It's high heat, over charcoal. Barbecue, however, is all about that low and slow. Here, it's all about the smoke.\u003c/p>\n\u003cp>For those who live in apartments or don’t have a smoker or grill at home, the oven, \u003ca href=\"https://www.thespruceeats.com/best-grill-pans-4160537\">\u003cspan style=\"font-weight: 400\">grill pan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and cast iron pan are the best tools to turn to. When it comes to barbecue, without smoke, the main focus is on the actual technique, says Farr. That means cooking it low and slow with dry heat. For something like a brisket, he recommends setting the oven to 215° F on a non-convection setting if you have a convection oven. For a five-pound piece of pork shoulder without a bone, Farr says he’d bake it at that temperature for five to seven hours until the internal temperature reaches 180° F.\u003c/span>\u003c/p>\n\u003cp>While there may not be smoke, there are other ways to create depth of flavor and browning. Farr recommends using raw turbinado sugar in the dry rub. The sugar will react to the heat over time, and will caramelize and lend color. Patience is also key here. “You don’t want to go in there with your fork and start pulling apart the meat,” says Farr. Picking at it too often and too soon will release the internal moisture, and it can end up drying out the meat. “One big tip is that you don’t want to do anything. After you take it out of the oven, put it on the stove and let it rest for up to an hour. If you start to see steam come out when cutting, it’s still too hot. If you see steam, that’s your juice. That’s the stuff you want to stay in there.”[aside postID='bayareabites_86210' label='Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip']\u003c/p>\n\u003cp>For those who really want that smoke flavor, your oven can be converted into a makeshift smoker. Grab some applewood smoking chips from the local grocer, hit them with a blow torch right before you put the meat in the oven and place the chips on the bottom rack of the oven at the same time the meat goes in above the chips. Farr says that putting the chips in at the beginning will be the most effective way to get that smoked flavor. The dry heat at the beginning dries out the moisture, and that’s the point where the smoke will adhere to the meat, he says. The smoke might trip up the smoke detector, so consider this a fair warning to do at your own risk, especially if you have a landlord.\u003c/p>\n\u003cp>There's also a safer way to get a \u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">serious rack of ribs\u003c/a>. You'll need an oven, a grill and a spicy rub to get things started. \u003c/p>\n\u003cp>\u003cstrong>Grilling Without a Grill\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In terms of grilling, a good sear and browning can be achieved from the oven broiler or a well seasoned pre-heated cast iron pan. There won’t be grill marks unless you have a grill pan, but both options are good in getting even high-heat for burgers, and simulated grilled veggies. One trick Farr uses for searing steaks or burger patties is to heat the pan until it’s nice and hot on medium heat. It will take some time to get the right temperature, but this will ensure an even temperature on the whole surface of your pan. You can test the temperature by pressing a side of the meat or burger patty you’re grilling in the pan. Right before turning, crank up the heat to high and flip. Farr says that this ensures a sear on both sides. Be careful with oil here because more oil equals more smoke (and more potential for your fire alarm going off).\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>And Finally: Learning about Condiments\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">For a virtual cooking class that focuses on what to put on your burger, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/KHKGC680k4sojALJFBg7OE?domain=avitaltours.com\">\u003cspan style=\"font-weight: 400\">Rooh’s Pujan Sarkar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> hosts a how-to on rhubarb chutney on May 24 ($25). Sarkar has a long history with using rhubarb, and the recipe he's teaching is a riff off of tomato-date chutney. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","disqusIdentifier":"137291 https://ww2.kqed.org/bayareabites/?p=137291","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/21/summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1682,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":20},"modified":1621634299,"excerpt":"This year's Memorial Day weekend looks a little different. Here's how to still get your BBQ fix.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"This year's Memorial Day weekend looks a little different. Here's how to still get your BBQ fix.","title":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered","datePublished":"2020-05-21T11:40:32-07:00","dateModified":"2021-05-21T14:58:19-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered","status":"publish","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137291/summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Memorial Day weekend typically marks the start of summer and grilling season. It’s a time to break out the apron and tongs, fire up the charcoal and listen to the sweet sizzle of patties and corn on the cob. It’s all about the slow and low smoke of barbecued brisket, and the Dolores Park or Golden Gate Park cookout for those who don’t have grills in their homes.\u003c/p>\n\u003cp>This year is a little different, though. While that big park-side grill-out may not be advisable, or even possible, there are many different ways to have a barbecue at home. Use this guide to find delivery or pickup options of pre-seasoned meats ready for your oven or grill pan. You can look through recipes to make yourself, try some smoker hacks or go the takeout route.\u003c/p>\n\u003ch2>Delivery and Takeout Options\u003c/h2>\n\u003cp>\u003cstrong>Cook-at-Home Meal Kits and Pre-seasoned Meats\u003c/strong>\u003cbr>\nWhile \u003cb>Perbacco\u003c/b>\u003cspan style=\"font-weight: 400\"> is typically closed the Sunday and Monday of Memorial Day Weekend, the restaurant decided to offer a special menu based on the success of their previous coronavirus holiday kits. The FiDi restaurant doesn’t typically offer takeout, and has had to adapt. One of its more well-known events is a Passover Sedar dinner. But, this year, the restaurant couldn’t host it. Instead, they turned to meal kits, and they’ve seen success with it. “It hasn’t been easy,” says general manager and co-owner Umberto Gibin. “We’re learning day by day. [This] is successful enough, but not sustainable. We’re taking care of the people around us who would normally come into the restaurant.”\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_27318","label":"10 Tips for Making Great Hamburgers "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Perbacco's \u003ca href=\"http://www.perbaccosf.com/menus/\">\u003cspan style=\"font-weight: 400\">Memorial Day menu \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">is an a-la-carte list of ready-to-grill items ranging from dry-aged steaks and king salmon to asparagus and fingerling potatoes. Wine and cocktails are also on the menu for takeout. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137295\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137295\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg\" alt=\"Burger box from Palatte\" width=\"800\" height=\"832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-160x166.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-768x798.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1020x1060.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1920x1996.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The burger kit from Palette. \u003ccite>(Peter Hemsley / Palatte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Palette \u003c/b>\u003cspan style=\"font-weight: 400\">is known for its artistic takes on food, but this Memorial Day, chef-owner Peter Hemsley decided to do simple \u003ca href=\"https://protect-us.mimecast.com/s/5YuYCZ6W5NuMrVKYIzuu4h?domain=palette-sf.com\" target=\"_blank\" rel=\"noopener noreferrer\">burger kits.\u003c/a> “It was the kickoff of summer and what Memorial Day means, outdoor grilling and summertime casual dining,” says Hemsley. “Putting on the takeout picnic or barbecue box is a move toward what people are gravitating toward in the next couple weeks. We went for a more generic Americana feel because we feel like people are desiring and craving some of that right now.” The restaurant is offering a vegetarian patty made from jackfruit, grains, oats, spices, beets and other vegetables that Hemsley calls the Palette Possible burger. \u003c/span>\u003cb>Mina Family Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> is going the meal-kit route with a whole rack of ribs, a liter of pulled pork, barbecue chicken and a burger grill kit that are all grill-ready.\u003c/span>\u003ca href=\"http://mx.michaelmina.net/recipe-exchange/download/?file_id=28479&nodl=true\">\u003cspan style=\"font-weight: 400\"> The meal-kit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> also comes with sides like coleslaw, potato salad and barbecue beans. The kits ($139) are meant to serve three to four people throughout the weekend. Orders must be made in advance, and there’s a May 21, 5pm deadline for Saturday pickup or delivery and a May 22 deadline for Sunday pickup or delivery. Delivery is available in San Francisco and within a 40-mile radius for an additional charge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>4505 Burgers and BBQ\u003c/strong> isn’t offering any particular specials for the weekend, but its Oakland location will be open on Memorial Day for pickup. The restaurant has \u003c/span>\u003ca href=\"https://www.toasttab.com/4505-burgers-bbq-divisadero/v3#1faa2ad1-dfc4-4e22-83e2-f1fa17eec24b\">\u003cspan style=\"font-weight: 400\">a smoked meat by-the-pound option \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">for those looking to get some barbecue without having to cook.\u003c/span>\u003ca href=\"https://babybluesbbq.com/baby-blues-bbq-menus/menu-san-francisco/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Baby Blues BBQ\u003c/strong> in SF\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which originally started out of Los Angeles, has its menu available for delivery via DoorDash. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Staying Out of the Kitchen Entirely With Pre-Made BBQ\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In Oakland, \u003c/span>\u003ca href=\"https://www.smokinwoodsbbq.com/\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Smokin Woods BBQ\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers next-day pickup or same-day meat plates via Caviar. \u003ca href=\"https://kcsbbq.com/covid-19-hours/\">\u003cstrong>KC's Barbecue\u003c/strong>\u003c/a> in Berkeley is also offering ribs, brisket and chicken for online ordering. For those looking to go beyond smoked meats and burgers, \u003c/span>\u003ca href=\"http://www.rosamundesausagegrill.com/menu.html\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Rosamunde\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has delivery and takeout options for its sausages in both Oakland and San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Martinez and Pleasant Hill,\u003c/span>\u003ca href=\"https://www.slowhandbbq.com/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Slow Hand Barbecue\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> recently started offering beer and wine sales with orders. Delivery is available through GrubHub, DoorDash or by calling. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And \u003cstrong>Gott’s\u003c/strong> is probably one of the more well-known local names \u003c/span>\u003ca href=\"https://www.gotts.com/\">\u003cspan style=\"font-weight: 400\">when it comes to burgers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’re open for pickup and delivery in St. Helena, downtown Napa, the Ferry Building in SF, Walnut Creek, Marin and Palo Alto. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Cook It Yourself: Tips and Techniques During Shelter-in Place\u003c/h2>\n\u003cp>\u003cstrong>Shopping\u003c/strong>\u003cbr>\n“Fat is flavor,” says Ryan Farr of 4505 Burgers and BBQ. For a good pork chop for grilling, look for one with pearly white fat that’s about half an inch to three-quarters of an inch. Look for dark pork, as opposed to lighter pork resembling chicken breast. In all cuts, especially for meats that are going to be smoked or baked low and slow, a good amount of fat will help add to the flavor. In terms of where to go, Farr recommends Clove and Hoof in Oakland, and Marina Meats or Fatted Calf, both in San Francisco. Several local butcheries are open during the pandemic, which are great spots to look for prime cuts, especially with \u003ca href=\"https://www.npr.org/2020/05/09/853349931/meatpackers-warn-that-the-coronavirus-outbreaks-might-lead-to-meat-shortages\">\u003cspan style=\"font-weight: 400\">potential meat shortages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When it comes to \u003ca href=\"https://www.kqed.org/bayareabites/27318/10-tips-for-making-great-hamburgers\">burgers\u003c/a>, consider grinding your own ratio of lean and fatty meat. The most important thing is looking for quality.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137296\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg\" alt=\"meat and veggies on a grill\" width=\"800\" height=\"510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>Barbecue Without a Smoker\u003c/strong>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_95541","label":"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThere's a key difference between grilling and barbecue. Grilling is what you do on July 4. It's high heat, over charcoal. Barbecue, however, is all about that low and slow. Here, it's all about the smoke.\u003c/p>\n\u003cp>For those who live in apartments or don’t have a smoker or grill at home, the oven, \u003ca href=\"https://www.thespruceeats.com/best-grill-pans-4160537\">\u003cspan style=\"font-weight: 400\">grill pan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and cast iron pan are the best tools to turn to. When it comes to barbecue, without smoke, the main focus is on the actual technique, says Farr. That means cooking it low and slow with dry heat. For something like a brisket, he recommends setting the oven to 215° F on a non-convection setting if you have a convection oven. For a five-pound piece of pork shoulder without a bone, Farr says he’d bake it at that temperature for five to seven hours until the internal temperature reaches 180° F.\u003c/span>\u003c/p>\n\u003cp>While there may not be smoke, there are other ways to create depth of flavor and browning. Farr recommends using raw turbinado sugar in the dry rub. The sugar will react to the heat over time, and will caramelize and lend color. Patience is also key here. “You don’t want to go in there with your fork and start pulling apart the meat,” says Farr. Picking at it too often and too soon will release the internal moisture, and it can end up drying out the meat. “One big tip is that you don’t want to do anything. After you take it out of the oven, put it on the stove and let it rest for up to an hour. If you start to see steam come out when cutting, it’s still too hot. If you see steam, that’s your juice. That’s the stuff you want to stay in there.”\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_86210","label":"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those who really want that smoke flavor, your oven can be converted into a makeshift smoker. Grab some applewood smoking chips from the local grocer, hit them with a blow torch right before you put the meat in the oven and place the chips on the bottom rack of the oven at the same time the meat goes in above the chips. Farr says that putting the chips in at the beginning will be the most effective way to get that smoked flavor. The dry heat at the beginning dries out the moisture, and that’s the point where the smoke will adhere to the meat, he says. The smoke might trip up the smoke detector, so consider this a fair warning to do at your own risk, especially if you have a landlord.\u003c/p>\n\u003cp>There's also a safer way to get a \u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">serious rack of ribs\u003c/a>. You'll need an oven, a grill and a spicy rub to get things started. \u003c/p>\n\u003cp>\u003cstrong>Grilling Without a Grill\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In terms of grilling, a good sear and browning can be achieved from the oven broiler or a well seasoned pre-heated cast iron pan. There won’t be grill marks unless you have a grill pan, but both options are good in getting even high-heat for burgers, and simulated grilled veggies. One trick Farr uses for searing steaks or burger patties is to heat the pan until it’s nice and hot on medium heat. It will take some time to get the right temperature, but this will ensure an even temperature on the whole surface of your pan. You can test the temperature by pressing a side of the meat or burger patty you’re grilling in the pan. Right before turning, crank up the heat to high and flip. Farr says that this ensures a sear on both sides. Be careful with oil here because more oil equals more smoke (and more potential for your fire alarm going off).\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>And Finally: Learning about Condiments\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">For a virtual cooking class that focuses on what to put on your burger, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/KHKGC680k4sojALJFBg7OE?domain=avitaltours.com\">\u003cspan style=\"font-weight: 400\">Rooh’s Pujan Sarkar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> hosts a how-to on rhubarb chutney on May 24 ($25). Sarkar has a long history with using rhubarb, and the recipe he's teaching is a riff off of tomato-date chutney. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137291/summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_10028","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_2250","bayareabites_744","bayareabites_2550","bayareabites_2198"],"featImg":"bayareabites_137294","label":"bayareabites"},"bayareabites_117648":{"type":"posts","id":"bayareabites_117648","meta":{"index":"posts_1716263798","site":"bayareabites","id":"117648","score":null,"sort":[1495648073000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1495648073,"format":"standard","disqusTitle":"For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs","title":"For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>This story almost didn’t happen.\u003c/p>\n\u003cp>About a month ago, I decided it would be a great idea to figure out how to make hot dogs for a fun Memorial Day project. I’d read about making hot dogs and seen countless blog posts and cookbook sections on the topic. Stuffing hot dogs at home also makes it easier (and cheaper) to know exactly what ingredients are going in — just spices, salt and organic beef for me, please! And I’ve made other types of loose sausage, so I’m not a total ground meat newbie. How hard could it be to level up my skills with tasty, all-beef hot dogs?\u003c/p>\n\u003cp>As it turned out, it was harder than I thought.\u003c/p>\n\u003cp>Hot dogs are a type of emulsified sausage, which means they are made by rapidly beating cold water (or ice) into a ground meat mixture. (Think of it like meat mayonnaise.) If the mixture gets too warm, the meat won’t properly be able to absorb the water and the fat will ooze out. Gross.\u003c/p>\n\u003cp>Most online hot dog recipes are short on tips for managing this process. They’ll wax poetic on meat origin and instruct you to keep everything as cold as possible, but they’ll fail to mention the fact that most home kitchen-sized food processors are too small to emulsify two pounds of meat. They’ll tell you to never use a Kitchen Aid meat grinder attachment but there’s little advice on handling sausage casings or how to set up an (approved) sausage stuffer. \u003c/p>\n\u003cfigure id=\"attachment_117659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/too-much-meatNEW.jpg\" alt=\"This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess.\" width=\"1920\" height=\"1291\" class=\"size-full wp-image-117659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-520x350.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, I thought, I’m a fairly capable cook — I’ll be able to just wing it. But, two days and a gritty, oozy pile of meat paste later, I was ready to throw in the towel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After spending a lot of time online and some more minutes wishing for access to my cookbook library (currently in storage), I found sage advice in a Google books copy of \u003ca href=\"https://books.google.com/books/about/Charcuterie_The_Craft_of_Salting_Smoking.html?id=FTI3AAAAQBAJ\" target=\"_blank\">Michael Ruhlman’s Charcuterie\u003c/a> book. There, he suggested multiple ways to both emulsify and stuff the sausages, as well as a better breakdown of proper temperature management. \u003c/p>\n\u003cp>I bought more meat and started again. This time, I was more successful, and, best of all, I had figured out how to make them with only a food processor and a piping bag — there’s no need to purchase any special equipment. \u003c/p>\n\u003cp>To be sure, these hot dogs weren’t totally perfect. There are air bubbles and the casings are a little tough. But I was still super proud of them, and I know that next time they’ll be even better.\u003c/p>\n\u003cfigure id=\"attachment_117658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg\" alt=\"Freshly cased homemade hot dogs.\" width=\"1920\" height=\"1244\" class=\"size-full wp-image-117658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly cased homemade hot dogs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: DIY Beef Hot Dogs\u003c/h2>\n\u003cp>\u003cem>Makes about 12 jumbo hot dogs or 18 regular hot dogs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The ideal meat-to-fat ratio for hot dogs is about 85 percent meat to 15 percent fat. Boneless chuck roast will get you there, so that’s what I’m recommending. If you’d like to be more persnickety, you can separate out beef meat from the fat and weigh them out separately. In that case, you’ll want 964 grams of meat and 170 grams of fat. If you don’t have an ice maker that produces crushed ice, you can crush it yourself in a food processor. Process more than you’ll need and then measure out the ice once it’s crushed. To make jumbo hot dogs, look for hog casings. To make thinner, traditional-sized hot dogs, you’ll need sheep’s casings. You can order both online at \u003ca href=\"http://www.sausagemaker.com/Default.asp?gclid=CNnU9eaIidQCFReVfgod9akNEQ\" target=\"_blank\">Sausage Maker\u003c/a>; look for the “home pack” size.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds (1134 grams) boneless beef chuck, cut into 1-inch cubes\u003c/li>\n\u003cli>1 ½ tablespoons (25 grams) fine sea salt\u003c/li>\n\u003cli>1 ½ tablespoons (10 grams) sweet paprika\u003c/li>\n\u003cli>1 ¾ teaspoons (4 grams) freshly ground black pepper\u003c/li>\n\u003cli>1 ½ teaspoons (5 grams) garlic powder\u003c/li>\n\u003cli>1 ½ teaspoons (3 grams) onion powder\u003c/li>\n\u003cli>2 cups (240 grams) crushed ice (see note)\u003c/li>\n\u003cli>20 feet hog or sheep casings\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cut-up-meatNEW.jpg\" alt=\"Beef chuck ready for the freezer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef chuck ready for the freezer.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the beef on a parchment-lined rimmed sheet pan and freeze until the meat is cold and fairly hard on the outside, but not fully frozen, about 30 minutes. While the meat is chilling, place a food processor bowl, lid, and blade in the freezer. Place a second sheet pan in the freezer as well.\u003c/p>\n\u003cp>Meanwhile, combine the salt, paprika, pepper, garlic powder, and onion powder in a small bowl and stir until thoroughly combined.\u003c/p>\n\u003cp>Set up the food processor and remove the beef from the freezer. Place about one third of the beef in the food processor and pulse until ground into pieces just smaller than a pea, 20 to 30 one-second pulses. \u003c/p>\n\u003cfigure id=\"attachment_117663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meatNEW.jpg\" alt=\"Freshly ground beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly ground beef. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the second sheet pan from the freezer and transfer the ground beef to the pan. Repeat with the remaining beef in two more batches. \u003c/p>\n\u003cp>Sprinkle the spice mixture evenly over the ground beef and, using your hands, work the spices into the meat. Keep squeezing and mixing the meat until it begins to turn sticky. Once the spices are fully mixed into the meat, place the sheet pan back in the freezer. \u003c/p>\n\u003cfigure id=\"attachment_117662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg\" alt=\"Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates.\" width=\"1920\" height=\"1247\" class=\"size-full wp-image-117662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-520x338.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wash the food processor and return the bowl, lid, and blade to the freezer. Wash the second sheet pan and place it in the freezer. Let everything chill for another 30 minutes. \u003c/p>\n\u003cp>Once everything is super cold again, set up the food processor. Remove the chilled sheet pan from the freezer and line it with parchment paper.\u003c/p>\n\u003cp>Remove the beef from the freezer and place about one third of it in the processor. Place the remaining meat back in the freezer. \u003c/p>\n\u003cp>Add ⅓ cup (40 grams) of the crushed ice and process until the ice has dissolved into the meat, 1 to 2 minutes. Add another ⅓ cup (40 grams) of the ice and continue to process until the ice is dissolved and the beef mixture has become very smooth and lightened in color, about 2 more minutes. \u003c/p>\n\u003cfigure id=\"attachment_117661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/emulsified-meatNEW.jpg\" alt=\"A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re processing the beef, you’ll likely need to scrape down the sides of the bowl with a spatula. Use this time to also take the beef mixture’s temperature. Ideally, it will be between 28°F and 35°F. If it begins to rise much higher, remove the beef from the food processor and place it in the freezer for 10 to 15 minutes before continuing to mix. The beef cannot rise above 40°F; if it gets this warm, the emulsification will break and you’ll need to start over — completely.\u003c/p>\n\u003cp>Transfer the smooth beef mixture to the chilled parchment-lined sheet pan and place in the freezer. Repeat the processing step with the remaining ground beef and ice, in two more batches.\u003c/p>\n\u003cp>Transfer the beef mixture to a large bowl.\u003c/p>\n\u003cp>Remove about a tablespoon of the beef mixture from the bowl and place in a nonstick skillet over medium heat. Cook gently until cooked through, about 5 minutes. Squeeze the cooked sausage; it shouldn’t exude much juice or liquid. If it does exude a lot of liquid, this means that the emulsification is broken and you’ll need to start over.\u003c/p>\n\u003cp>Taste the cooked sausage and see if you like the seasonings. Add more salt or spices to the mixture, if desired, and stir to thoroughly combine.\u003c/p>\n\u003cp>Cover the beef mixture with plastic wrap, placing the plastic directly on the surface of the meat. Cover the bowl with a second layer of plastic wrap. Refrigerate overnight. \u003c/p>\n\u003cfigure id=\"attachment_117660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/casings-2NEW.jpg\" alt=\"These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve purchased casings packed in salt, now is a good time to soak them. Place the casings in a large bowl and cover with cold water. Refrigerate overnight next to the beef mixture.\u003c/p>\n\u003cp>The next day, transfer the beef mixture to a rimmed sheet pan and place in the freezer while you prepare your casings.\u003c/p>\n\u003cp>Remove the casings from the fridge, pour off their soaking water, and then look for one of the ends. Lay the end over the edge of the bowl so you can keep track of it. Place the bowl in the sink and use your fingers to open the end of the casing.\u003c/p>\n\u003cfigure id=\"attachment_117656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rinsing-1NEW.jpg\" alt=\"Thoroughly rinse the sausage casings in cold water before you begin stuffing.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-117656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoroughly rinse the sausage casings in cold water before you begin stuffing. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the faucet on so it is running with a low but steady stream of cold water. Place the open end of the casing into the stream of water and let the casings begin to fill. Once you’ve got about 8 to 10 inches of water in the casing, turn off the faucet and then gently work the water through the casing. Keep the open end outside of the bowl so you can keep track of it. \u003c/p>\n\u003cp>Repeat this rinsing process four more times. Cover the rinsed casings with more cold water and let them sit while you prepare your stuffing device.\u003c/p>\n\u003cp>If you have a sausage stuffer and know how to use it, chill the parts for at least 30 minutes before setting it up to stuff. If not, you’ll want to use a piping bag: Place a ½ inch round piping tip in the base of a large piping bag. Pour a thin layer of cold water into a rimmed sheet pan and place it on your work surface.\u003c/p>\n\u003cfigure id=\"attachment_117655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/putting-casings-onNEW.jpg\" alt=\"Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the open end of the casing on the piping bag tip. Gently work the casings onto the tip — you’ll likely only be able to fit about 18 inches to 2 feet of casing on the tip, but this is fine. Leave 2 to 3 inches of casings laying off the end of the piping tip, and then snip off the rest of the casings. Drape the end of the remaining casings over their bowl so you can keep track of it. \u003c/p>\n\u003cp>Remove the beef mixture from the freezer and add about a quarter of it to the piping bag. (Return the remaining meat to the freezer.) While holding the casings on the piping tip in place, gently twist and squeeze the meat into the bag. Continue to twist and squeeze the bag until you can just see the beef mixture peaking out of the piping tip. \u003c/p>\n\u003cp>Tie a knot in the casing just at the base of this beef mixture. \u003c/p>\n\u003cfigure id=\"attachment_117651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg\" alt=\"You’ll want to use a needle to pop an air bubble like this one if you see it forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll want to use a needle to pop an air bubble like this one if you see it forming. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one hand right at the base of the piping tip, continue to squeeze the beef through the piping bag. Control the pressure as much as possible to stuff the casings compactly and evenly. If (and when) air bubbles start to form, use a needle to pop them. Continue to stuff the casing until you’ve got a link 6 to 8 inches long. Twist the casing, right at the base of the tip, to form the hot dog. \u003c/p>\n\u003cp>Continue to squeeze the beef into the casing to form a second hot dog. At this point, you’ll likely need to replace the casing: Remove any remaining casing on the piping tip and tie a knot right at the end of the hot dog.\u003c/p>\n\u003cfigure id=\"attachment_117650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg\" alt=\"Twist off the sausage when it reaches your desired length. \" width=\"1920\" height=\"2550\" class=\"size-full wp-image-117650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-800x1063.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1020x1355.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-960x1275.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-240x319.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-375x498.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-520x691.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist off the sausage when it reaches your desired length. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the casing and stuffing steps until you’ve used up all of beef mixture.\u003c/p>\n\u003cp>Place all of the hot dogs on a clean plate and refrigerate, uncovered, overnight.\u003c/p>\n\u003cp>Bring a large pot of water to 160°F over medium heat. Set up a large ice bath next to the stove.\u003c/p>\n\u003cfigure id=\"attachment_117654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/poachingNEW.jpg\" alt=\"Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the sausages in the water and poach until they reach 145°F to 150°F, 20 to 30 minutes. Keep an eye on the water temperature and adjust the burner as needed to keep the water between 155°F and 160°F. \u003c/p>\n\u003cp>Transfer the sausages to the ice bath and chill to room temperature.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once chilled, snip the hot dogs into individual links. Grill, saute, or steam as desired. Serve in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade buns\u003c/a> with your favorite toppings.\u003c/p>\n\u003cfigure id=\"attachment_117652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-1NEW.jpg\" alt=\"Homemade hot dog in a homemade bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hot dog in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade bun\u003c/a>. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","disqusIdentifier":"117648 https://ww2.kqed.org/bayareabites/?p=117648","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":2218,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":45},"modified":1495760251,"excerpt":"Looking for a rewarding cooking project for Memorial Day? Try making your own hot dogs — you'll be able to control your ingredients (organic meat! no nitrates!) and you don't even need special equipment. \r\n","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Looking for a rewarding cooking project for Memorial Day? Try making your own hot dogs — you'll be able to control your ingredients (organic meat! no nitrates!) and you don't even need special equipment. \r\n","title":"For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs","datePublished":"2017-05-24T10:47:53-07:00","dateModified":"2017-05-25T17:57:31-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs","status":"publish","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","source":"DIY Recipes","path":"/bayareabites/117648/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This story almost didn’t happen.\u003c/p>\n\u003cp>About a month ago, I decided it would be a great idea to figure out how to make hot dogs for a fun Memorial Day project. I’d read about making hot dogs and seen countless blog posts and cookbook sections on the topic. Stuffing hot dogs at home also makes it easier (and cheaper) to know exactly what ingredients are going in — just spices, salt and organic beef for me, please! And I’ve made other types of loose sausage, so I’m not a total ground meat newbie. How hard could it be to level up my skills with tasty, all-beef hot dogs?\u003c/p>\n\u003cp>As it turned out, it was harder than I thought.\u003c/p>\n\u003cp>Hot dogs are a type of emulsified sausage, which means they are made by rapidly beating cold water (or ice) into a ground meat mixture. (Think of it like meat mayonnaise.) If the mixture gets too warm, the meat won’t properly be able to absorb the water and the fat will ooze out. Gross.\u003c/p>\n\u003cp>Most online hot dog recipes are short on tips for managing this process. They’ll wax poetic on meat origin and instruct you to keep everything as cold as possible, but they’ll fail to mention the fact that most home kitchen-sized food processors are too small to emulsify two pounds of meat. They’ll tell you to never use a Kitchen Aid meat grinder attachment but there’s little advice on handling sausage casings or how to set up an (approved) sausage stuffer. \u003c/p>\n\u003cfigure id=\"attachment_117659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/too-much-meatNEW.jpg\" alt=\"This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess.\" width=\"1920\" height=\"1291\" class=\"size-full wp-image-117659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-520x350.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, I thought, I’m a fairly capable cook — I’ll be able to just wing it. But, two days and a gritty, oozy pile of meat paste later, I was ready to throw in the towel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After spending a lot of time online and some more minutes wishing for access to my cookbook library (currently in storage), I found sage advice in a Google books copy of \u003ca href=\"https://books.google.com/books/about/Charcuterie_The_Craft_of_Salting_Smoking.html?id=FTI3AAAAQBAJ\" target=\"_blank\">Michael Ruhlman’s Charcuterie\u003c/a> book. There, he suggested multiple ways to both emulsify and stuff the sausages, as well as a better breakdown of proper temperature management. \u003c/p>\n\u003cp>I bought more meat and started again. This time, I was more successful, and, best of all, I had figured out how to make them with only a food processor and a piping bag — there’s no need to purchase any special equipment. \u003c/p>\n\u003cp>To be sure, these hot dogs weren’t totally perfect. There are air bubbles and the casings are a little tough. But I was still super proud of them, and I know that next time they’ll be even better.\u003c/p>\n\u003cfigure id=\"attachment_117658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg\" alt=\"Freshly cased homemade hot dogs.\" width=\"1920\" height=\"1244\" class=\"size-full wp-image-117658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly cased homemade hot dogs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: DIY Beef Hot Dogs\u003c/h2>\n\u003cp>\u003cem>Makes about 12 jumbo hot dogs or 18 regular hot dogs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The ideal meat-to-fat ratio for hot dogs is about 85 percent meat to 15 percent fat. Boneless chuck roast will get you there, so that’s what I’m recommending. If you’d like to be more persnickety, you can separate out beef meat from the fat and weigh them out separately. In that case, you’ll want 964 grams of meat and 170 grams of fat. If you don’t have an ice maker that produces crushed ice, you can crush it yourself in a food processor. Process more than you’ll need and then measure out the ice once it’s crushed. To make jumbo hot dogs, look for hog casings. To make thinner, traditional-sized hot dogs, you’ll need sheep’s casings. You can order both online at \u003ca href=\"http://www.sausagemaker.com/Default.asp?gclid=CNnU9eaIidQCFReVfgod9akNEQ\" target=\"_blank\">Sausage Maker\u003c/a>; look for the “home pack” size.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds (1134 grams) boneless beef chuck, cut into 1-inch cubes\u003c/li>\n\u003cli>1 ½ tablespoons (25 grams) fine sea salt\u003c/li>\n\u003cli>1 ½ tablespoons (10 grams) sweet paprika\u003c/li>\n\u003cli>1 ¾ teaspoons (4 grams) freshly ground black pepper\u003c/li>\n\u003cli>1 ½ teaspoons (5 grams) garlic powder\u003c/li>\n\u003cli>1 ½ teaspoons (3 grams) onion powder\u003c/li>\n\u003cli>2 cups (240 grams) crushed ice (see note)\u003c/li>\n\u003cli>20 feet hog or sheep casings\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cut-up-meatNEW.jpg\" alt=\"Beef chuck ready for the freezer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef chuck ready for the freezer.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the beef on a parchment-lined rimmed sheet pan and freeze until the meat is cold and fairly hard on the outside, but not fully frozen, about 30 minutes. While the meat is chilling, place a food processor bowl, lid, and blade in the freezer. Place a second sheet pan in the freezer as well.\u003c/p>\n\u003cp>Meanwhile, combine the salt, paprika, pepper, garlic powder, and onion powder in a small bowl and stir until thoroughly combined.\u003c/p>\n\u003cp>Set up the food processor and remove the beef from the freezer. Place about one third of the beef in the food processor and pulse until ground into pieces just smaller than a pea, 20 to 30 one-second pulses. \u003c/p>\n\u003cfigure id=\"attachment_117663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meatNEW.jpg\" alt=\"Freshly ground beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly ground beef. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the second sheet pan from the freezer and transfer the ground beef to the pan. Repeat with the remaining beef in two more batches. \u003c/p>\n\u003cp>Sprinkle the spice mixture evenly over the ground beef and, using your hands, work the spices into the meat. Keep squeezing and mixing the meat until it begins to turn sticky. Once the spices are fully mixed into the meat, place the sheet pan back in the freezer. \u003c/p>\n\u003cfigure id=\"attachment_117662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg\" alt=\"Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates.\" width=\"1920\" height=\"1247\" class=\"size-full wp-image-117662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-520x338.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wash the food processor and return the bowl, lid, and blade to the freezer. Wash the second sheet pan and place it in the freezer. Let everything chill for another 30 minutes. \u003c/p>\n\u003cp>Once everything is super cold again, set up the food processor. Remove the chilled sheet pan from the freezer and line it with parchment paper.\u003c/p>\n\u003cp>Remove the beef from the freezer and place about one third of it in the processor. Place the remaining meat back in the freezer. \u003c/p>\n\u003cp>Add ⅓ cup (40 grams) of the crushed ice and process until the ice has dissolved into the meat, 1 to 2 minutes. Add another ⅓ cup (40 grams) of the ice and continue to process until the ice is dissolved and the beef mixture has become very smooth and lightened in color, about 2 more minutes. \u003c/p>\n\u003cfigure id=\"attachment_117661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/emulsified-meatNEW.jpg\" alt=\"A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re processing the beef, you’ll likely need to scrape down the sides of the bowl with a spatula. Use this time to also take the beef mixture’s temperature. Ideally, it will be between 28°F and 35°F. If it begins to rise much higher, remove the beef from the food processor and place it in the freezer for 10 to 15 minutes before continuing to mix. The beef cannot rise above 40°F; if it gets this warm, the emulsification will break and you’ll need to start over — completely.\u003c/p>\n\u003cp>Transfer the smooth beef mixture to the chilled parchment-lined sheet pan and place in the freezer. Repeat the processing step with the remaining ground beef and ice, in two more batches.\u003c/p>\n\u003cp>Transfer the beef mixture to a large bowl.\u003c/p>\n\u003cp>Remove about a tablespoon of the beef mixture from the bowl and place in a nonstick skillet over medium heat. Cook gently until cooked through, about 5 minutes. Squeeze the cooked sausage; it shouldn’t exude much juice or liquid. If it does exude a lot of liquid, this means that the emulsification is broken and you’ll need to start over.\u003c/p>\n\u003cp>Taste the cooked sausage and see if you like the seasonings. Add more salt or spices to the mixture, if desired, and stir to thoroughly combine.\u003c/p>\n\u003cp>Cover the beef mixture with plastic wrap, placing the plastic directly on the surface of the meat. Cover the bowl with a second layer of plastic wrap. Refrigerate overnight. \u003c/p>\n\u003cfigure id=\"attachment_117660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/casings-2NEW.jpg\" alt=\"These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve purchased casings packed in salt, now is a good time to soak them. Place the casings in a large bowl and cover with cold water. Refrigerate overnight next to the beef mixture.\u003c/p>\n\u003cp>The next day, transfer the beef mixture to a rimmed sheet pan and place in the freezer while you prepare your casings.\u003c/p>\n\u003cp>Remove the casings from the fridge, pour off their soaking water, and then look for one of the ends. Lay the end over the edge of the bowl so you can keep track of it. Place the bowl in the sink and use your fingers to open the end of the casing.\u003c/p>\n\u003cfigure id=\"attachment_117656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rinsing-1NEW.jpg\" alt=\"Thoroughly rinse the sausage casings in cold water before you begin stuffing.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-117656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoroughly rinse the sausage casings in cold water before you begin stuffing. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the faucet on so it is running with a low but steady stream of cold water. Place the open end of the casing into the stream of water and let the casings begin to fill. Once you’ve got about 8 to 10 inches of water in the casing, turn off the faucet and then gently work the water through the casing. Keep the open end outside of the bowl so you can keep track of it. \u003c/p>\n\u003cp>Repeat this rinsing process four more times. Cover the rinsed casings with more cold water and let them sit while you prepare your stuffing device.\u003c/p>\n\u003cp>If you have a sausage stuffer and know how to use it, chill the parts for at least 30 minutes before setting it up to stuff. If not, you’ll want to use a piping bag: Place a ½ inch round piping tip in the base of a large piping bag. Pour a thin layer of cold water into a rimmed sheet pan and place it on your work surface.\u003c/p>\n\u003cfigure id=\"attachment_117655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/putting-casings-onNEW.jpg\" alt=\"Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the open end of the casing on the piping bag tip. Gently work the casings onto the tip — you’ll likely only be able to fit about 18 inches to 2 feet of casing on the tip, but this is fine. Leave 2 to 3 inches of casings laying off the end of the piping tip, and then snip off the rest of the casings. Drape the end of the remaining casings over their bowl so you can keep track of it. \u003c/p>\n\u003cp>Remove the beef mixture from the freezer and add about a quarter of it to the piping bag. (Return the remaining meat to the freezer.) While holding the casings on the piping tip in place, gently twist and squeeze the meat into the bag. Continue to twist and squeeze the bag until you can just see the beef mixture peaking out of the piping tip. \u003c/p>\n\u003cp>Tie a knot in the casing just at the base of this beef mixture. \u003c/p>\n\u003cfigure id=\"attachment_117651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg\" alt=\"You’ll want to use a needle to pop an air bubble like this one if you see it forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll want to use a needle to pop an air bubble like this one if you see it forming. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one hand right at the base of the piping tip, continue to squeeze the beef through the piping bag. Control the pressure as much as possible to stuff the casings compactly and evenly. If (and when) air bubbles start to form, use a needle to pop them. Continue to stuff the casing until you’ve got a link 6 to 8 inches long. Twist the casing, right at the base of the tip, to form the hot dog. \u003c/p>\n\u003cp>Continue to squeeze the beef into the casing to form a second hot dog. At this point, you’ll likely need to replace the casing: Remove any remaining casing on the piping tip and tie a knot right at the end of the hot dog.\u003c/p>\n\u003cfigure id=\"attachment_117650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg\" alt=\"Twist off the sausage when it reaches your desired length. \" width=\"1920\" height=\"2550\" class=\"size-full wp-image-117650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-800x1063.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1020x1355.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-960x1275.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-240x319.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-375x498.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-520x691.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist off the sausage when it reaches your desired length. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the casing and stuffing steps until you’ve used up all of beef mixture.\u003c/p>\n\u003cp>Place all of the hot dogs on a clean plate and refrigerate, uncovered, overnight.\u003c/p>\n\u003cp>Bring a large pot of water to 160°F over medium heat. Set up a large ice bath next to the stove.\u003c/p>\n\u003cfigure id=\"attachment_117654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/poachingNEW.jpg\" alt=\"Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the sausages in the water and poach until they reach 145°F to 150°F, 20 to 30 minutes. Keep an eye on the water temperature and adjust the burner as needed to keep the water between 155°F and 160°F. \u003c/p>\n\u003cp>Transfer the sausages to the ice bath and chill to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once chilled, snip the hot dogs into individual links. Grill, saute, or steam as desired. Serve in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade buns\u003c/a> with your favorite toppings.\u003c/p>\n\u003cfigure id=\"attachment_117652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-1NEW.jpg\" alt=\"Homemade hot dog in a homemade bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hot dog in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade bun\u003c/a>. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117648/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs","authors":["5485"],"categories":["bayareabites_2638","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_15857","bayareabites_2346","bayareabites_2198"],"featImg":"bayareabites_117653","label":"source_bayareabites_117648"},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1716263798","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1464361245,"format":"standard","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":432,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":11},"modified":1526318030,"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Memorial Day Summer Grilling Recipes","datePublished":"2016-05-27T08:00:45-07:00","dateModified":"2018-05-14T10:13:50-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","status":"publish","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","label":"bayareabites"},"bayareabites_109293":{"type":"posts","id":"bayareabites_109293","meta":{"index":"posts_1716263798","site":"bayareabites","id":"109293","score":null,"sort":[1464188416000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1464188416,"format":"image","disqusTitle":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","title":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","disqusIdentifier":"109293 http://ww2.kqed.org/bayareabites/?p=109293","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/25/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":703,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":10},"modified":1550267330,"excerpt":"Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.","title":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","datePublished":"2016-05-25T08:00:16-07:00","dateModified":"2019-02-15T13:48:50-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","status":"publish","path":"/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2113","bayareabites_15468","bayareabites_2198","bayareabites_4141","bayareabites_2141","bayareabites_714","bayareabites_1815","bayareabites_15469","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_109590","label":"bayareabites"},"bayareabites_109295":{"type":"posts","id":"bayareabites_109295","meta":{"index":"posts_1716263798","site":"bayareabites","id":"109295","score":null,"sort":[1464102024000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1464102024,"format":"image","disqusTitle":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak","title":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","disqusIdentifier":"109295 http://ww2.kqed.org/bayareabites/?p=109295","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":837,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":4},"modified":1464192466,"excerpt":"If you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"If you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.","title":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak","datePublished":"2016-05-24T08:00:24-07:00","dateModified":"2016-05-25T09:07:46-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak","status":"publish","path":"/bayareabites/109295/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109295/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_15454","bayareabites_2550","bayareabites_2198","bayareabites_15453","bayareabites_753","bayareabites_218"],"featImg":"bayareabites_109303","label":"bayareabites"},"bayareabites_109288":{"type":"posts","id":"bayareabites_109288","meta":{"index":"posts_1716263798","site":"bayareabites","id":"109288","score":null,"sort":[1464015614000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1464015614,"format":"image","disqusTitle":"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta","title":"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","disqusIdentifier":"109288 http://ww2.kqed.org/bayareabites/?p=109288","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/23/grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":581,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":9},"modified":1567627132,"excerpt":"Sweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Sweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.","title":"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta","datePublished":"2016-05-23T08:00:14-07:00","dateModified":"2019-09-04T12:58:52-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta","status":"publish","WpOldSlug":"memorial-day-grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta","path":"/bayareabites/109288/grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a not-so-long ago jaunt down to L.A., I visited Josef Centeno’s fabulous downtown restaurant \u003ca href=\"http://bacomercat.com/\" target=\"_blank\" rel=\"noopener\">Baco Mercat\u003c/a>. One of my favorite dishes I ate there, and one of the best things I’ve put in my mouth in a while, was a pureed dip of smoky eggplant, fava bean, and feta that was topped with \u003ca href=\"https://en.wikipedia.org/wiki/Za%27atar\" target=\"_blank\" rel=\"noopener\">za’atar\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\" rel=\"noopener\">lebni\u003c/a> and served with grilled flatbread. It was heaven. (*Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac, salt, and dried herbs such as oregano or thyme.)\u003c/p>\n\u003cp>I couldn’t get that dish, or the popping flavors of it, out of my head. So I came up this dish, loosely inspired by those flavors. To keep things simple, I stuck to eggplant and ditched the fava. I love the sweetness of narrow Japanese eggplants (rather than large globe eggplant which can be bitter), and chose those to slice into planks and grill.\u003c/p>\n\u003cfigure id=\"attachment_109572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109572\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-whole.jpg\" alt=\"I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I love the sweetness of narrow Japanese eggplants, and chose those to slice into planks and grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep the dish relatively easy and very quick to make, I made a simple sauce with plain whole-milk yogurt, chopped fresh mint, and a squeeze of lemon. Once the eggplant was grilled, I drizzled this over the top and then just sprinkled it with fresh salty feta and za’atar.\u003c/p>\n\u003cp>This would be great served alongside grilled chicken thighs rubbed with Mediterranean spices and some yummy grilled flatbread. It can be served hot or at room temperature. (Hell, I found myself stuffing cold pieces of it in my mouth the next morning for breakfast, it was THAT good!)\u003c/p>\n\u003cfigure id=\"attachment_109583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup plain, whole-milk yogurt\u003c/li>\n\u003cli>1 tbsp finely chopped fresh mint\u003c/li>\n\u003cli>1 tsp lemon juice\u003c/li>\n\u003cli>2 Japanese eggplant (about 1 lb)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup crumbled feta\u003c/li>\n\u003cli>1/2 tsp za’atar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg\" alt=\"To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-sauce-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the yogurt sauce, stir together the yogurt, mint, and lemon. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil and season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109566\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-oil.jpg\" alt=\"Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the eggplant and slice it lengthwise into 1/2-inch pieces. Brush it with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109567\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-salt.jpg\" alt=\"Season the eggplant with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the eggplant with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. If the eggplant starts to get too dark, move it to the cooler side of the grill and cover until tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109565\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-grill.jpg\" alt=\"Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the eggplant slices over the heat in a single layer and grill, turning once, until tender and there are dark grill marks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_109576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109576\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-add-feta.jpg\" alt=\"Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-add-feta-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving plate. Drizzle the eggplant with the yogurt sauce, then sprinkle with the feta and za’atar. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109288/grilled-japanese-eggplant-with-yogurt-zaatar-mint-feta","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2292","bayareabites_16285","bayareabites_15452","bayareabites_2550","bayareabites_2198"],"featImg":"bayareabites_109581","label":"bayareabites"},"bayareabites_109085":{"type":"posts","id":"bayareabites_109085","meta":{"index":"posts_1716263798","site":"bayareabites","id":"109085","score":null,"sort":[1463838443000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1463838443,"format":"standard","disqusTitle":"Springtime Avocado Toast with Green Olive Relish and Lemon","title":"Springtime Avocado Toast with Green Olive Relish and Lemon","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>\u003cem>Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/em>\u003c/p>\n\u003cp>Who doesn’t adore avocado toast? At it’s most simple, it is a revelation of textures and flavors: salty, creamy, crunch, silky. And because this much-loved snack/breakfast/brunch/lunch item relies on few ingredients, they should be of the best quality. Choose chewy, crunchy-crusted levain, a seed-studded multigrain, or other flavorful artisan bread for the base and make sure to pick out a perfectly ripe, bright green avocado that has a little give but isn’t guacamole-ready.\u003c/p>\n\u003cp>From there, the avocado toast world is really your oyster. A dusting of flaked sea salt and a drizzle of lemon juice for the purists, or a sprinkle of chile flakes for those who want to spice it up a bit.\u003c/p>\n\u003cp>On a recent visit to L.A., I had a delicious brunch at \u003ca href=\"http://www.thehartandthehunter.com/\" target=\"_blank\">The Hart and The Hunter\u003c/a>, a cute bistro attached to a boutique hotel on Melrose Avenue. There, they served a transformational avocado toast on super-seedy bread with a smoked olive relish and red onion slivers. It was fresh and tangy and oh-so-delicious.\u003c/p>\n\u003cp>With memories of that toast, I came up with a lemony green olive relish emboldened with salty-tangy capers and plenty of excellent-quality extra-virgin olive oil. It’s simple and makes for a very elegant breakfast. Serve it with a bit of peppery baby arugula for a light lunch.\u003c/p>\n\u003cfigure id=\"attachment_109475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Avocado Toast with Green Olive Relish and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the green olive relish\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup pitted and very finely chopped green olives\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp capers (if salt-packed, rinsed and dried), finely chopped\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>4 large or 8 small slices crusty country-style bread, such as levain or sourdough\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg\" alt=\"Finely chop the green olives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the green olives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg\" alt=\"Finely grate zest of 1 lemon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely grate zest of 1 lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg\" alt=\"Finely chop 1 tbsp capers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1 tbsp capers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg\" alt=\"To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Toast the bread. Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. Slice the avocado halves, and top each piece of toast with avocado (use 1/2 an avocado per slice for the large slices or 1/4 avocado per slice for the small slices).\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-toast.jpg\" alt=\"Toast the bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toast the bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg\" alt=\"Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg\" alt=\"Slice the avocado halves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the avocado halves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg\" alt=\"Top each piece of toast with avocado.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each piece of toast with avocado. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Top each slice with some relish, drizzle with a little olive oil, and serve.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg\" alt=\"Top each slice with some relish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with some relish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final.jpg\" alt=\"Drizzle with a little olive oil, and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil, and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","disqusIdentifier":"109085 http://ww2.kqed.org/bayareabites/?p=109085","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/21/springtime-avocado-toast-with-green-olive-relish-and-lemon/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":540,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":11},"modified":1550267360,"excerpt":"Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.","title":"Springtime Avocado Toast with Green Olive Relish and Lemon | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Avocado Toast with Green Olive Relish and Lemon","datePublished":"2016-05-21T06:47:23-07:00","dateModified":"2019-02-15T13:49:20-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"springtime-avocado-toast-with-green-olive-relish-and-lemon","status":"publish","path":"/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Not all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/em>\u003c/p>\n\u003cp>Who doesn’t adore avocado toast? At it’s most simple, it is a revelation of textures and flavors: salty, creamy, crunch, silky. And because this much-loved snack/breakfast/brunch/lunch item relies on few ingredients, they should be of the best quality. Choose chewy, crunchy-crusted levain, a seed-studded multigrain, or other flavorful artisan bread for the base and make sure to pick out a perfectly ripe, bright green avocado that has a little give but isn’t guacamole-ready.\u003c/p>\n\u003cp>From there, the avocado toast world is really your oyster. A dusting of flaked sea salt and a drizzle of lemon juice for the purists, or a sprinkle of chile flakes for those who want to spice it up a bit.\u003c/p>\n\u003cp>On a recent visit to L.A., I had a delicious brunch at \u003ca href=\"http://www.thehartandthehunter.com/\" target=\"_blank\">The Hart and The Hunter\u003c/a>, a cute bistro attached to a boutique hotel on Melrose Avenue. There, they served a transformational avocado toast on super-seedy bread with a smoked olive relish and red onion slivers. It was fresh and tangy and oh-so-delicious.\u003c/p>\n\u003cp>With memories of that toast, I came up with a lemony green olive relish emboldened with salty-tangy capers and plenty of excellent-quality extra-virgin olive oil. It’s simple and makes for a very elegant breakfast. Serve it with a bit of peppery baby arugula for a light lunch.\u003c/p>\n\u003cfigure id=\"attachment_109475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Avocado Toast with Green Olive Relish and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the green olive relish\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/3 cup pitted and very finely chopped green olives\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp capers (if salt-packed, rinsed and dried), finely chopped\u003c/li>\n\u003cli>1 tbsp extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>4 large or 8 small slices crusty country-style bread, such as levain or sourdough\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg\" alt=\"Finely chop the green olives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-olives-dice1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the green olives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg\" alt=\"Finely grate zest of 1 lemon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-lemon-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely grate zest of 1 lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg\" alt=\"Finely chop 1 tbsp capers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-chop-capers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1 tbsp capers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003col>\n\u003cli>To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg\" alt=\"To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-relish-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the relish, in a bowl, stir together the minced olives, lemon zest, capers, and olive oil. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Toast the bread. Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. Slice the avocado halves, and top each piece of toast with avocado (use 1/2 an avocado per slice for the large slices or 1/4 avocado per slice for the small slices).\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-toast.jpg\" alt=\"Toast the bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-toast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toast the bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg\" alt=\"Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the avocados lengthwise, twist, and remove the pit. Use a metal spoon to scoop out each half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg\" alt=\"Slice the avocado halves.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-slice-avocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the avocado halves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg\" alt=\"Top each piece of toast with avocado.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-avocado2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each piece of toast with avocado. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003col>\n\u003cli>Top each slice with some relish, drizzle with a little olive oil, and serve.\u003c/li>\n\u003c/ol>\n\u003c/ol>\n\u003cfigure id=\"attachment_109490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg\" alt=\"Top each slice with some relish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-add-relish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each slice with some relish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/avocado-toast-final.jpg\" alt=\"Drizzle with a little olive oil, and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/avocado-toast-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil, and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_10096","bayareabites_15459","bayareabites_15461","bayareabites_15460","bayareabites_2198","bayareabites_3992","bayareabites_16157","bayareabites_14738","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_109474","label":"bayareabites"},"bayareabites_109291":{"type":"posts","id":"bayareabites_109291","meta":{"index":"posts_1716263798","site":"bayareabites","id":"109291","score":null,"sort":[1463411695000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1463411695,"format":"image","disqusTitle":"Springtime Grilled Artichokes with Romesco Sauce","title":"Springtime Grilled Artichokes with Romesco Sauce","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","disqusIdentifier":"109291 http://ww2.kqed.org/bayareabites/?p=109291","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1110,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":9},"modified":1567627318,"excerpt":"It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"It's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.","title":"Springtime Grilled Artichokes with Romesco Sauce | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Grilled Artichokes with Romesco Sauce","datePublished":"2016-05-16T08:14:55-07:00","dateModified":"2019-09-04T13:01:58-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"springtime-grilled-artichokes-with-romesco-sauce","status":"publish","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/","source":"Seasonal Recipes","path":"/bayareabites/109291/springtime-grilled-artichokes-with-romesco-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artichokes seem to be a mystery to some folks. I grew up eating – and loving – them and my mom always served them with plenty of melted butter mixed with lemon juice. I’ve always been a fan, and have made them all sorts of ways, from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/\" target=\"_blank\">deep-fried baby artichokes\u003c/a> to stuffed and baked with garlicky breadcrumbs, to simply steamed and served with a sauce. \u003c/p>\n\u003cp>To my husband and daughter, who had never tried artichokes prior to me making this latest version, they were a revelation. Now, whenever I’m at the store, my daughter begs me to buy an artichoke, like it was a pint of chocolate ice cream or something. \u003c/p>\n\u003cp>This version is pretty simple if you’ve already fired up the grill. Once prepped, just steam them until fairly tender, then throw them on the grill to crisp them up and add smoky flavor. The romesco sauce, a Spanish sweet pepper and almond sauce, that I serve with them can be made quickly and easily in the food processor in advance. Just store it in the fridge for up to 1 week before serving.\u003c/p>\n\u003cp>To eat an artichoke, simply pull off the leaves and scrape the tender meat at the bottom of each leaf off with your teeth. Once you get down to the heart (the base and stem of the artichoke), you can slice it up and douse it with sauce. \u003c/p>\n\u003cp>This recipe makes more sauce that you will need for your artichokes, but it’s super versatile. I love to serve it alongside grilled chicken and pork chops, or slathered on thick slices of grill-toasted bread with a fresh green salad.\u003c/p>\n\u003cfigure id=\"attachment_109329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Artichokes with Romesco Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 4 servings as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>For the romesco sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 large tomato, halved crosswise\u003c/li>\n\u003cli>4 garlic cloves, peeled\u003c/li>\n\u003cli>1 slice crusty white bread, crust removed and bread cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup slivered almonds\u003c/li>\n\u003cli>1 (7.25–8 oz) jar roasted red peppers, drained (I used roasted piquillo peppers)\u003c/li>\n\u003cli>1/4 cup extra-virgin olive oil\u003c/li>\n\u003cli>2 tbsp sherry vinegar\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 large globe artichokes\u003c/li>\n\u003cli>1 lemon, halved crosswise\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>\u003cem>To make the romesco sauce:\u003c/em>\u003c/strong> preheat the oven to 400F. Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. Drizzle the bread with a little olive oil and toss to coat. Roast in the oven until the bread and almonds are toasted, about 5 minutes. Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. Puree until smooth. Transfer to a serving bowl. (Can be made up to 5 days in advance; store in an airtight container in the fridge.)\u003c/li>\n\u003cfigure id=\"attachment_109341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients.jpg\" alt=\"Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the tomato, cut side down on one side of a rimmed baking sheet and arrange the garlic next to it. On the other side, add the bread and almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg\" alt=\"Drizzle the bread with a little olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the bread with a little olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg\" alt=\"Roast in the oven until the bread and almonds are toasted, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven until the bread and almonds are toasted, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg\" alt=\"Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted red peppers, oil, vinegar, paprika, and salt to the bowl of a food processor. Remove the bread and almonds from the oven, once toasted, and transfer to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg\" alt=\"Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-ingredients-processor6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Continue to roast the tomato and garlic for another 10 minutes. Remove the tomato peel and discard. Transfer the tomato and garlic to the food processor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/romesco-final.jpg\" alt=\"Puree until smooth. Transfer to a serving bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/romesco-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. Transfer to a serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. Using kitchen shears, snip off the pointy tips of the leaves. Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. As you trim the artichoke, rub the cut areas with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-end-off1.jpg\" alt=\"To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-end-off1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To prepare the artichokes, using a serrated knife, cut off the top 1-inch of the artichoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg\" alt=\"Using kitchen shears, snip off the pointy tips of the leaves.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-trim-leaves-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using kitchen shears, snip off the pointy tips of the leaves. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-peel-stem.jpg\" alt=\"Using a paring knife or peeler, trim the stem and peel away the tough outer fibers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-peel-stem-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife or peeler, trim the stem and peel away the tough outer fibers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-lemon.jpg\" alt=\"As you trim the artichoke, rub the cut areas with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you trim the artichoke, rub the cut areas with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Halve the artichokes lengthwise. Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\u003c/li>\n\u003cfigure id=\"attachment_109350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-halved.jpg\" alt=\"Halve the artichokes lengthwise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-halved-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halve the artichokes lengthwise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg\" alt=\"Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-scoop-inside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small metal spoon to scoop out and remove the fuzzy chokes and the smaller inner leaves; discard. Rub the artichoke halves all over with the lemon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. (You don’t need them to be overly tender as they will continue to cook on the grill.)\n\u003c/li>\n\u003cfigure id=\"attachment_109366\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam1.jpg\" alt=\"Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring the water to a boil over high heat and add the artichoke halves, cut sides down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-steam.jpg\" alt=\"Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-steam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and steam until the heart of the artichoke and the stem is tender when pierced with a paring knife, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal or gas grill for medium-high indirect heat (or preheat a stovetop grill pan). Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally, until the artichokes are nicely grill-marked and tender.\u003c/li>\n\u003cfigure id=\"attachment_109359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-on-grill3.jpg\" alt=\"Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-on-grill3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the grill grate with oil. Brush the artichokes all over with the oil and season with salt. Grill, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-grilled.jpg\" alt=\"Cook until the artichokes are nicely grill-marked and tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until the artichokes are nicely grill-marked and tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a serving platter and serve at once with the romesco for dipping.\u003c/li>\n\u003cfigure id=\"attachment_109332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Transfer to a serving platter and serve at once with the romesco for dipping.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter and serve at once with the romesco for dipping. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109291/springtime-grilled-artichokes-with-romesco-sauce","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_16285","bayareabites_2075","bayareabites_2550","bayareabites_2198","bayareabites_15455","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_109330","label":"source_bayareabites_109291"},"bayareabites_82490":{"type":"posts","id":"bayareabites_82490","meta":{"index":"posts_1716263798","site":"bayareabites","id":"82490","score":null,"sort":[1400947242000]},"parent":0,"labelTerm":{"site":"bayareabites"},"blocks":[],"publishDate":1400947242,"format":"aside","disqusTitle":"How Memorial Day Started -- and Why It's Now About BBQ","title":"How Memorial Day Started -- and Why It's Now About BBQ","headTitle":"Bay Area Bites | KQED Food","content":"\u003cfigure id=\"attachment_82493\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/parksdh/5779951051/in/photolist-4RdWDu-c6SEom-MMevg-c6bPrY-eseRWW-4QvcH8-4SnFw2-4Qzooh-etRx2n-CRCDz-MM42F-eMx3y-4QzpCw-c5Trob-c3ZVF3-c6WXiu-JMhGu-6qk8bY-9NKL5t-4z5xYa-N1W58-MRfas-NkMkx-NQxgW-9PjGyF-9N7w88-eLC88-6qiPGd-cbSXFd-4z9Q9d-c8qGT9-4z5ymX-4z9QQG-96HaY5-MH7oi-4SgbgY-4RCcsH-86iFw6-euAHTz-4z9Qsd-9NagJY-9Ntypa-86EAQ3-9dvQ1g-4RGo5j-9Ncv4x-9Q1LKU-4R1JSr-2woCf8-4RGo6C\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5779951051_d72d4a3849_z.jpg\" alt=\"Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\" width=\"640\" height=\"482\" class=\"size-full wp-image-82493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Lest ye forget, as you prepare your grills and marinate your meats for the weekend, Memorial Day was not always the summer food holiday it has become.\u003c/p>\n\u003cp>As opposed to Veterans Day, which honors living veterans, Memorial Day is a time to remember those who have died while in military service. The holiday originally started as Decoration Day, where the graves of soldiers were decorated with flowers and flags. Though President Lyndon Johnson declared Waterloo, NY the official birthplace of Memorial Day the wake of the Civil War, dozens of towns continue to claim that they, in fact, were the originators of the holiday.\u003c/p>\n\u003cp>It's ancestry is so hard to trace -- particularly through to some of our current iterations -- because the custom of decorating tombstones precedes organized holidays. What is certain is that on May 5, 1868 national commander General John Logan declared May 30 Decoration Day, \"designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village and hamlet churchyard in the land.\"\u003c/p>\n\u003cp>At the first ceremony at Arlington National Cemetery, 5,000 people participated in decorating the graves of fallen soldiers from the Civil War. By the late 1800s, all the northern states recognized Decoration Day. It wasn't until after World War I, when the holiday changed from recognizing Civil War soldiers to honoring all dead military, that the whole of the country participated on May 30 every year.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.va.gov/opa/speceven/memday/history.asp?utm_source=3birds&utm_medium=Web&utm_campaign=AUBURNVW_Fun+Facts+About+Memorial+Day\" target=\"_blank\">U.S. Department of Veterans Affairs\u003c/a>, it is believed that date was chosen because flowers would be blooming across the country and would make wreaths with which to decorate the graves of fallen soldiers. And, so, for decades Memorial Day on May 30 was simply a day of memorial and remembrance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, in 1971, Congress declared Memorial Day a national holiday and passed the Uniform Monday Holiday Act, which moved a handful of holidays -- including the newly nationally-christened Memorial Day -- to the nearest Monday. Today, Memorial Day is celebrated on the last Monday in May. \u003c/p>\n\u003cp>The change was meant to give federal workers the day off and create a long weekend, presumably to use the extra time in acts of memorial. However, many view the creation of the three-day weekend as the end of what Memorial Day was supposed to be about and the beginning of its decline into pits of barbecue.\u003c/p>\n\u003cp>In a resolution issued by the \u003ca href=\"http://www.legion.org\" target=\"_blank\">American Legion\u003c/a> in 2010, the group bemoaned the fact that many people now use the holiday as a time to celebrate instead of commemorate. The resolution reads: \"The majority of Americans view Memorial Day as a time for relaxation and leisure recreation rather than as a solemn occasion and a time to reflect and pay tribute to the American servicemen and women who sacrificed their lives in defense of our nation.\" \u003c/p>\n\u003cp>The resolution went on to call for the holiday to return to its original date of May 30 and for all American institutions to toll their bells for one minute at 11 a.m. Before he died, Hawaii Senator Daniel Inouye, a World War II veteran and Congressional Medal of Honor recipient, also annually introduced legislation calling for a shift of Memorial Day back to May 30. But, the shift in the holiday's date and focus had already taken hold of the nation.\u003c/p>\n\u003cp>Because of the three-day weekend, the (typically) nice weather, and the end of the school year fast approaching for kids, many families prefer to take advantage of the holiday to ring in the summer. Along with 4th of July and Labor Day (which marks the unofficial end of summer), Memorial Day is \u003ca href=\"http://www.hpba.org/consumers/barbecue/grilling-facts-and-figures\" target=\"_blank\">one of the three most popular days for grilling out\u003c/a>. According to \u003ca href=\"http://www.rasmussenreports.com/public_content/lifestyle/holidays/may_2014/64_consider_memorial_day_the_start_of_summer\" target=\"_blank\">a poll by Rasmussen Reports\u003c/a>, 64% of American adults consider Memorial Day the unofficial start of summer, which explains why so many are eager to celebrate the sun and the long weekend with grilling and swimsuits. If we build it, summer will come -- despite the fact that the actual official start of summer is June 21.\u003c/p>\n\u003cp>In an effort, though, to remember the day's remembrances, people are asked to observe a national moment of remembrance at 3 p.m. and fly flags at half staff until noon. Then, you can get to eating.\u003c/p>\n\u003cp>If you are planning to kick-off the summer, after remembering those who have died in battle, check out the \u003ca href=\"http://www.seriouseats.com/memorial-day\" target=\"_blank\">Serious Eats Memorial Day guide to grilling all things\u003c/a> -- it includes chicken, hamburgers, veggies, pork, seafood, and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, just relax with your family and appreciate everything and everyone that got you to this point.\u003c/p>\n\n","disqusIdentifier":"82490 http://blogs.kqed.org/bayareabites/?p=82490","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/24/how-memorial-day-started-and-why-its-now-about-bbq/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":804,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":15},"modified":1495824843,"excerpt":"Before you heat up the grill and celebrate with a cold one, here's a look at the history of how Memorial Day became the summer-kick-off, food-focused holiday it is now.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Before you heat up the grill and celebrate with a cold one, here's a look at the history of how Memorial Day became the summer-kick-off, food-focused holiday it is now.","title":"How Memorial Day Started -- and Why It's Now About BBQ | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Memorial Day Started -- and Why It's Now About BBQ","datePublished":"2014-05-24T09:00:42-07:00","dateModified":"2017-05-26T11:54:03-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"how-memorial-day-started-and-why-its-now-about-bbq","status":"publish","path":"/bayareabites/82490/how-memorial-day-started-and-why-its-now-about-bbq","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82493\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/parksdh/5779951051/in/photolist-4RdWDu-c6SEom-MMevg-c6bPrY-eseRWW-4QvcH8-4SnFw2-4Qzooh-etRx2n-CRCDz-MM42F-eMx3y-4QzpCw-c5Trob-c3ZVF3-c6WXiu-JMhGu-6qk8bY-9NKL5t-4z5xYa-N1W58-MRfas-NkMkx-NQxgW-9PjGyF-9N7w88-eLC88-6qiPGd-cbSXFd-4z9Q9d-c8qGT9-4z5ymX-4z9QQG-96HaY5-MH7oi-4SgbgY-4RCcsH-86iFw6-euAHTz-4z9Qsd-9NagJY-9Ntypa-86EAQ3-9dvQ1g-4RGo5j-9Ncv4x-9Q1LKU-4R1JSr-2woCf8-4RGo6C\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5779951051_d72d4a3849_z.jpg\" alt=\"Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\" width=\"640\" height=\"482\" class=\"size-full wp-image-82493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memorial Day at the San Francisco National Cemetery. Photo: Daniel Parks/ Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Lest ye forget, as you prepare your grills and marinate your meats for the weekend, Memorial Day was not always the summer food holiday it has become.\u003c/p>\n\u003cp>As opposed to Veterans Day, which honors living veterans, Memorial Day is a time to remember those who have died while in military service. The holiday originally started as Decoration Day, where the graves of soldiers were decorated with flowers and flags. Though President Lyndon Johnson declared Waterloo, NY the official birthplace of Memorial Day the wake of the Civil War, dozens of towns continue to claim that they, in fact, were the originators of the holiday.\u003c/p>\n\u003cp>It's ancestry is so hard to trace -- particularly through to some of our current iterations -- because the custom of decorating tombstones precedes organized holidays. What is certain is that on May 5, 1868 national commander General John Logan declared May 30 Decoration Day, \"designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village and hamlet churchyard in the land.\"\u003c/p>\n\u003cp>At the first ceremony at Arlington National Cemetery, 5,000 people participated in decorating the graves of fallen soldiers from the Civil War. By the late 1800s, all the northern states recognized Decoration Day. It wasn't until after World War I, when the holiday changed from recognizing Civil War soldiers to honoring all dead military, that the whole of the country participated on May 30 every year.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.va.gov/opa/speceven/memday/history.asp?utm_source=3birds&utm_medium=Web&utm_campaign=AUBURNVW_Fun+Facts+About+Memorial+Day\" target=\"_blank\">U.S. Department of Veterans Affairs\u003c/a>, it is believed that date was chosen because flowers would be blooming across the country and would make wreaths with which to decorate the graves of fallen soldiers. And, so, for decades Memorial Day on May 30 was simply a day of memorial and remembrance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, in 1971, Congress declared Memorial Day a national holiday and passed the Uniform Monday Holiday Act, which moved a handful of holidays -- including the newly nationally-christened Memorial Day -- to the nearest Monday. Today, Memorial Day is celebrated on the last Monday in May. \u003c/p>\n\u003cp>The change was meant to give federal workers the day off and create a long weekend, presumably to use the extra time in acts of memorial. However, many view the creation of the three-day weekend as the end of what Memorial Day was supposed to be about and the beginning of its decline into pits of barbecue.\u003c/p>\n\u003cp>In a resolution issued by the \u003ca href=\"http://www.legion.org\" target=\"_blank\">American Legion\u003c/a> in 2010, the group bemoaned the fact that many people now use the holiday as a time to celebrate instead of commemorate. The resolution reads: \"The majority of Americans view Memorial Day as a time for relaxation and leisure recreation rather than as a solemn occasion and a time to reflect and pay tribute to the American servicemen and women who sacrificed their lives in defense of our nation.\" \u003c/p>\n\u003cp>The resolution went on to call for the holiday to return to its original date of May 30 and for all American institutions to toll their bells for one minute at 11 a.m. Before he died, Hawaii Senator Daniel Inouye, a World War II veteran and Congressional Medal of Honor recipient, also annually introduced legislation calling for a shift of Memorial Day back to May 30. But, the shift in the holiday's date and focus had already taken hold of the nation.\u003c/p>\n\u003cp>Because of the three-day weekend, the (typically) nice weather, and the end of the school year fast approaching for kids, many families prefer to take advantage of the holiday to ring in the summer. Along with 4th of July and Labor Day (which marks the unofficial end of summer), Memorial Day is \u003ca href=\"http://www.hpba.org/consumers/barbecue/grilling-facts-and-figures\" target=\"_blank\">one of the three most popular days for grilling out\u003c/a>. According to \u003ca href=\"http://www.rasmussenreports.com/public_content/lifestyle/holidays/may_2014/64_consider_memorial_day_the_start_of_summer\" target=\"_blank\">a poll by Rasmussen Reports\u003c/a>, 64% of American adults consider Memorial Day the unofficial start of summer, which explains why so many are eager to celebrate the sun and the long weekend with grilling and swimsuits. If we build it, summer will come -- despite the fact that the actual official start of summer is June 21.\u003c/p>\n\u003cp>In an effort, though, to remember the day's remembrances, people are asked to observe a national moment of remembrance at 3 p.m. and fly flags at half staff until noon. Then, you can get to eating.\u003c/p>\n\u003cp>If you are planning to kick-off the summer, after remembering those who have died in battle, check out the \u003ca href=\"http://www.seriouseats.com/memorial-day\" target=\"_blank\">Serious Eats Memorial Day guide to grilling all things\u003c/a> -- it includes chicken, hamburgers, veggies, pork, seafood, and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, just relax with your family and appreciate everything and everyone that got you to this point.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82490/how-memorial-day-started-and-why-its-now-about-bbq","authors":["1459"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2090","bayareabites_1763","bayareabites_2035"],"tags":["bayareabites_1289","bayareabites_375","bayareabites_2198"],"featImg":"bayareabites_82493","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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