Big Green Egg burger recipes aren’t much different than any regular burger recipe. Make a patty with ground chuck. Put on fire. Put things from a garden on top. And eat. Honestly, and I hate to spill the beans, it’s not much different for the Big Green Egg. Making a hamburger on the Big Green Egg is about as limitless as your imagination and preference on ingredients.
That’s one of the great things about a good burger and why I think it’s become the all-american go-to choice for the grill. Sure being easy is a huge part of it. But being able to customize it a thousand different ways and to have a party or family be able to come up with unique customizations that are individualized for each person and their preferences makes it infinitely appealing.
So while this recipe may not be as creative or as good or as simple or as complicated as what you’ve probably conjured up in the past, it’s my family’s take on the all-american backyard staple.
Here’s my only caveat to the ingredients. The following ingredients will allow you to serve 4-6 depending on how big you make the burgers. I typically make 1/2 lb. burgers … Read More »
This house, called the Grass Cave House by the architectural firm Makiko Tsukada, is amazing on the inside and outside.
Check out Arch Daily which has full pics and a little behind the scenes with the architects describing how they built it and why they were able to tuck it onto the lot that they did. How and why they created the “floating lawns” is a brilliant use of space.
This recipe came from the great recipe blog SoupAddict. I’ve modified it slightly but it can be found in it’s original form here.
This is a really easy summer time soup recipe. The longest part is roasting the tomatoes for 45 minutes. But outside of that, it comes together really quickly and easily and has some of my favorite summer time foods like fresh tomatoes and cilantro.
Roasted Tomato Soup w/ Fresh Guacamole & Gulf Shrimp Print Prep time 5 mins Cook time 1 hour 15 mins Total time 1 hour 20 mins Roasted Tomato Soup w/ Fresh Guacamole & Gulf Shrimp Author: IAmJoshBrown Recipe type: Soup Cuisine: Soup Serves: 4 Ingredients 1½ pounds cherry (or small) tomatoes (or canned or boxed whole tomatoes – 24 to 28 ounces, drained, juices reserved) olive oil salt and pepper For the Guacamole 2 avocados salt, to taste ½ small red onion, diced 1 tablespoon lime juice (about one lime) 1 tablespoon lemon juice (about ½ lemon) 1 small jalapeno pepper, seeds and ribs removed, finely chopped 1 tablespoon … Read More »
This recipe, as far as I know, originally appeared on Food & Wine’s site as I can’t find in Hugh Acheson’s cook book, A New Turn In The South. It appears to come as a contributed recipe from Hugh Acheson on the Food & Wine site. I found it by googling around the other day looking for a recipe from this chef. I live in Athens GA and Hugh is the owner of two of the best restaurants in town, Five & Ten and The National, and the soon to be opening Cinco y Diez in Athens. So I was desperately looking for something to tinker around with and try my hand at. And besides overcooking the shrimp and charring them a bit to much, it wasn’t a horrible first pass at the recipe.
1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon fresh lime juice
1/2 teaspoon sweet smoked paprika
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper
1 pound medium shrimp, shelled and deveined
1 Granny Smith apple—peeled, cored and julienned
1 tablespoon toasted sesame seeds
In a small bowl, whisk 1/4 cup plus 1 tablespoon of the olive oil with the vinegar, lime juice, paprika and mustard. Season the dressing … Read More »
I’m convinced of it. Now actually after all these years. And even in recent months, what with the sudden conversation about whether to drink or not to drink and what it means for our clarity. I suppose I have known the answer all along, whether hidden, suppressed, or otherwise. I always thought it was the clarity of mind that caused me to raise the glass. And therefore I have always carried a certain kind of guilt when I drank to escape the clarity, deserving or not, but guilt nonetheless. Embarrassed or afraid of why I would need to drink to erase and to numb and to subdue this clarity, some would say reality. But today I say to you I drink and it is the drinking that provides me the clarity. Not the other way around. Drinking is what opens it up. The possibilities. The in between space. I think it is this new truth that will reshape things for me. To drink is to become aware and present in this third space we used to converse about in our youth.
To further the thought I drank again. And it was when I closed my eyes, laying in bed, neither awake … Read More »