Skimp on the Barbie?

June, 2010 - if someone would have told me I would still be shopping for a grill a year from now only to end up with a Wal-Mart Special which more than meets my expectations, I wouldn't have believed them. 


after some thorough research, these are the grill features that I decided I couldn't live without prior to the purchase:


price range = < $400


must operate on propane fuel - although charcoal offers a more flavorful finished product, I knew I didn't want to spend the time or energy f'ing with coals and lighter fluid. natural gas wasn't an option since I don't have a hook up at the place that I rent. 


must have a side burner - gotta be able to cook burger toppings and sides without having to go back and fourth to the kitchen. 


must be cute -  surprisingly it was impossible to find a pink grill. guess stainless steal or red would suffice. 


must have porcelain covered grates - I read that they are easier to clean. 


must be of adequate size - 3 + burners with a good size cooking surface area. I want to be able to throw a party and cook more than 4 burgers at a time. 


BTUs - I don't care. there are way more important things to worry about. 


grill was purchased in June of 2011. please see actual results below: 

price range = < $400 $200. I was toying with the idea of moving to an apartment and/or leaving SD. I figured if I pay less than $200, and managed to avidly use the grill for at least 2 months, I could sell it for like $100 and still make out. 

must operate on propane fuel - although charcoal offers a more flavorful finished product, I knew I didn't want to spend the time or energy f'ing with coals and lighter fluid. natural gas wasn't an option since I don't have a hook up at the place that I rent. check

must have a side burner - gotta be able to cook burger toppings and sides without having to go back and fourth to the kitchen. the grill I ended up with who by the way is now know solely as Sh'Antel (name explained below) has the side burner but still have not used it due to its sensitivity to the wind. the BBQ is situated close to the kitchen door so its not a big deal to use the stove for toppings and sides. 

must be cute -  surprisingly it was impossible to find a pink grill. guess stainless steal or red would suffice. decided that my best bet would be to go with a big black girl {grill} and name her appropriately.. ...black will compliment my patio decor regardless of the color scheme. i read too many reviews that complained about stainless steel becoming discolored over time. I learned that you probably wouldn't get a good grade of steel on any grill below $500. 

must have porcelain covered grates - I read that they are easier to clean. porcelain covered seems to be working out fine but I'm concerned that the coating might peel away like that of a Teflon pan? you are supposed to discard pans on the first sign of peeling due to health concerns. I wonder if this is the same for coated grates? solid porcelain seems like a better way to go. 

must be of adequate size - 3 + burners with a good size cooking surface area. I want to be able to throw a party and cook more than 4 burgers at a time. the one I ended up with has 463 square inches of cooking area. its more than enough space for the majority of the time when I'm just cooking for me and the roomies. it was a good size for the BBQ of 50 + people that I threw shortly after the purchase. Parties that size would be few and far between... especially if I moved to an apartment; guess I could have gone smaller but I have no size complaints this time (for once). 

BTUs - I don't care. there are way more important things to worry about. Sh'Antel features 46,000 BTUs -10,000 of that goes to the side burner.  you cant tell how hot a grill will heat based off of BTU's alone, but I read that 100 BTUs per square inch of cooking area is a good rule of thumb. That means that Sh'Antel's heating capacity is a little on the low end. this has not been a problem for me. maybe burgers take a few seconds longer to cook than usual? not noticeable. 

the next time I purchase a grill, it needs to have a storage cabinet (for obvious reasons) and a warming rack that is connected to the lid (so that the rack moves with the lid when you open it). I've burned myself a couple of times trying to reach food that is under the warming rack. 

necessary grill accessories:

water/weather proof cover - don't think you will pull it in and out of the garage. you won't. I tried. 

metal tools - spatula, tongs, fork

cleaning brush - no need for the double sided one. you only need the wire brush. brush off the grates after each use while the grill is to hot is the easiest way to maintain its cleanliness. 

non stick tray - to prevent small veggies, etc from falling through the grates

oven cleaner (fume-less) - use it once a month to deep clean your grill. 

unnecessary grill accessories: 

slider holders - the cooking surface varies too much in temperature. its easier to just turn the sliders one at a time an place them on the warming rack as they become ready to serve. 

fish baskets - just put it on foil or a non stick tray maybe a wooden cutting board that has been soaked in water?

smoker / wood chip boxes - I don't know. just doesn't seem worth the hassle. 

Miss Sh'Antel

Sandwich Anatomy 101

tips for successful sandwich construction

•  start with quality ingredients. hearty artisan bread (ew, no Wonder Bread),  flavorful cheese (yuck to American Cheese), grainy mustard, and fresh produce.
• make now? eat now! if you want to pack a sandwich for lunch, bring the ingredients and assemble when you are ready to eat. 

•  layer your sandwich using the following order:

1. bottom slice of bread
2. mayo -spread on the bottom slice. I think its gross but I guess this is where it would go
3. cheese - you're not allowed to make sandwiches without it
4. lettuce or spinach - to shield the tomatoes from transferring their wetness onto the bread
5. tomatoes - they will make the bread soggy if not properly placed 
6. salt, pepper, oil, vinegar - the tomatoes need some seasoning
7. onions - the meat tastes better when onions touch it (ha! that's what she said...)
8. meat
9. mustard - thin layer of mustard spread thinly on the top slice 
10. top slice of bread

Your sandwich should look something like this when completed:

Bread: F&E Green Chile Sourdough Loaf
Meat: F&E Honey Roasted Turkey
Cheese: New York White Garlic Cheddar (Henry's Deli Counter)
Mustard: leftover packet from my desk (oops forgot to bring the good stuff to work)
Tomatoes: Roma- they are less seedy and perfectly sized for sandwiches
Yellow Onion
Organic Spinach

The Height of Comfort

often associated with the cooler seasons: Comfort Food.

comfort food - food that is simply prepared and gives a sense of wellbeing; typically food with a high sugar or carbohydrate content that is associated with childhood or with home cooking. 


I'd like to think that my take on comfort food leans toward the gourmet side; everything I make is from scratch (for the most part, anyway). Below, I will share some of my favorite recipes including modifications that [I think] produces a more desirable outcome. Click on the title to see the recipe. 


MAC CHEESE
my all time fav. this recipe is actually called "Lighter Macaroni and Cheese" but there is nothing "light" about the way I make it. I use a 9" Pyrex glass baking dish instead of the ramekins: who has time for that?! I skip the nutmeg and cayenne and substitute it with a dried Italian herb mix as well as granulated onion and garlic. I always use a pinch of chicken bullion in place of salt whenever possible. sharp or extra sharp cheese will work. depending on how rich you want your mac cheese to be, you can use 2% reduced milk, whole milk, half & half, or heavy cream. I find that store bought bread crumbs work better for this recipe because they tend to be crispier. put the breadcrumbs in a oiled pan with a couple tablespoons of milk and cook until browned before topping the mac cheese. 

GARLIC MASH
try adding a few extra cloves of garlic. you can never have too much garlic! substitute milk for half & half or heavy cream. you can use a steaming basket to cook the potatoes or boil in chicken/veg broth for extra flavor. I use a hand mixer with only one of two beater attachments instead of a masher. Once the potatoes are cooked and mashed, I sprinkle with chopped green onions. If solo, serve topped with shredded cheddar cheese and beef gravy in a martini glass. 

CHICKEN POT PIE

the recipe is not online so if you want to make it, you will have to buy the book. Or message me and I might share with you. ;) It calls for mushrooms but I prefer the traditional carrots, peas and corn. I used Gordon Ramsay's Short Crust Pastry recipe (also in this book). I made the mistake of substituting regular flour for wheat. not a good idea. wheat flour is more dense so you need to use a lot less of it if. ooops!

POTATO LEEK SOUP

I changed a lot of things; pretty much just used the recipe as an inspiration. instead of dicing the potatoes, its a lot easier to use a mandolin or the wide slicing blade attachment on the food processor. not to keen on the chunks after the mixture is completely cooked, I'll split it up in a few batches an quickly run each batch through the blender. freezer friendly for up to 2 months. 

MEATLOAF

sorry the pic didn't turn out but I'll post one next time I make it... free form meatloaf is the way to go! I find if the onions are very coarsely chopped, they keep the meat moist as it cooks making it virtually impossible to over cook. serve with Garlic Mash. 

Thirteen Achievements

my days of freedom are finally over.  it was good while it lasted.....really good. below is a reflection of the major things I accomplished:


1. my first road trip- a friend and I drove to SF and made a few stops on the way.

Golden Gate Bridge

2. learned how to play Pool- a guy at the bar insisted that I let him teach me; I agreed and never looked back.

3. started a Container Garden- Basil, Thyme, Cilantro, Oregano, Parsley, Sage, Rosemary, Tomatoes, Green Onion, Lettuce, Red Pepper, Jalapeno Pepper, Serrano Peppers (yes, they are all still alive).

Green Onions, Jalapenos, Thyme/Rosemary, Serrano Peppers, Parsley, Cilantro

Close Up: Green Onions, Jalapenos 

Red Pepper

4. True Blood- watched the series from the beginning, read the first 2 books.
5. designed/sewed- made 3 Halloween costumes after suffering from a 3 year "designing block"
6. ZUMBA- gave it a second try and fell in love! it's now my work out of choice.
7. joined a running club- 5k every Monday.
8. booked a ticket to SF and left 3 hours later to spend the weekend with my BFF.

Bart Hoppin'

9. designed a website - well, started to. It's for fashion consulting.
10. fashion consulting - 2 clients. 
11. catered a birthday party- for over 20 guests! 

3 Hours in the Kitchen 

12. FOURSQUARE - I became "Mayor" of my fav bar; over 40 "checkins" within about 3 months. 
13. wrote- my 200th Review on Yelp! CLICK TO READ MY REVIEWS


And of course, I did a ton of partying, drinking, eating, socializing and shopping in between!