Fresh & Simple Tomato Salad Crostini

It’s tomato week here & I hope you’re enjoying it as much as I am. I heart tomatoes! As promised I’m back with a different take on Monday’s Fresh & Simple Tomato Salad recipe. Today, I bring you Fresh & Simple Tomato Salad Crostini. It’s a perfect summer appetizer that you can make on the grill & serve while you’re still grilling your meats & veggies. I like to serve mine on the cutting board I cut the bread on - again less dishes makes a happy Heather!

Thirsty Thursday: Grilled Steak Wine Pairing

The weather lately has been picture perfect (for grilling)! I’ve been loving it. More grilling means less dishes to clean.  If you’re barbecuing this weekend & meat is on the menu (try this recipe!) serve up Bottle Rush’s favorite bbq go-to red, Zweigelt.

"When the sun is shinning you want something to drink that is refreshing but don't want want to be handcuffed to white or rose wines. Zweigelt is our go-to BBQ red. While it is difficult to say (pronounced Tsvye-gelt)this fruity, spicy red from Austria is the perfect compliment to meat on the grill. With most good Zweigelts costing under $20 this is a wine that you can keep flowing at your summer BBQ without breaking the bank.”
-Tamara, Bottle Rush founder

Are you interested in seeing a specific dish you’ve seen here (or elsewhere) paired with the perfect wine? If so let us know by leaving a comment below.

Happy Thirsty Thursday! Cheers!

PS: Happy Anniversary Marie & Greg! I feel like we were just dancing at your wedding :) Enjoy your day!

PPS: I can't believe this little guy is two today! Happy Birthday Douggie! xx

Simple & Tangy Grilled Aspargus

I like skinny asparagus. Chris likes fat asparagus. I guess opposites do attract. We usually end up with the  asparagus on the skinnier side because - well because I’m married to a great man who likes whatever I cook & lets me have my way more often than not.

I love asparagus quickly cooked on the grill & then simply dressed with a little vinaigrette. Most of the time we end up snacking on them before the rest of dinner is done & we eat them with our fingers.

PS: Happiest Birthday Maggie! I love you! xoxo

Roasted Garlic, Onion & Blue Cheese Grilled Empanadas

I've talked about my love of the tasty restaurants in my neighborhood before. Cucharamama is one Hoboken's best. It's usually saved for special-occasion-date-nights. They have a huge range of artisanal South American small plates that they cook in a wood burning oven right behind the bar!  On our most recent visit to Cucharamama we had the Empanadas de Cebolla y Queso
or cocktail empanadas filled with onion confit and spanish cabrales blue cheese. They're one of the most perfect bites that are both sweet and savory all at once, not to mention cute! Naturally I had to try my hand at recreating them. Since I don't have a wood burning stove and I really detest turning on my oven during a heat wave I made my empanadas outside on the grill!

Gilled Artichokes

Artichokes were always a treat in our house growing up. Yes, a vegetable was a treat.  It always seemed like they'd make an appearance every now and then.  I'm pretty sure that their appearance would directly correlate to when they were in season (read: on sale).  Besides being a treat in our house they were also an event in themselves to eat because they make you work. Peeling the leaves, scraping with your teeth until you finally get to the coveted artichoke heart - the best part!  I found this recipe on The Cuban Reuben that gets some of the work out of the way in the prep and adds the grilling element that takes it to another level.

Grilled Green Beans with Feta Cheese

Everything tastes so much better on the grill, even if it's burnt well charred.  These green beans are quick side to make & eat hot or at room temp.

Ingredients

• 1 lb washed & stemmed green beans
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Make it!

1. Pre-heat your grill or a grill pan to medium-high heat.
2. Grill beans about 6-7 minutes or until tender.
3. In a bowl mix olive oil, vinegar, salt & pepper.
4. Toss grilled green beans, dressing & crumbled feta together.
5. Serve hot or at room temp (it's probably good cold too!).