Not just for guys Burgers and fries

I seem to be on a huge summertime/crappy food kick lately! That's pretty rare for me. Normally my body is very much in tune with its evolutionary seasonal changes. During the winter I want lots of comfort food and to pack on the pounds to hibernate, and during the summer I want sushi and fruit to feel lighter and less hot. For some reason, lately, though, all I want is pizza and burgers. Very weird.

Anywhoo, when I can't be lazy and go to The Counter for a burger that's just the way I like it, I make my own sliders and fries. Here's my recipe:

Sliders

You need:
- 1 lb ground beef or bison beef
- smoked gouda cheese
- a handful of Italian seasoned bread crumbs
- 1 egg
- Smoked Maple Chipotle Sauce from Bittersweet Herb Farm
- olive oil (only if you're not grilling)
- mini ciabatta rolls

1. Make sure the meat is room temperature. Turn on the skillet you'll be cooking in and add a little bit of olive oil.
2. Add the egg, bread crumbs, and meat all in a bowl. Then add cheese (it should be grated, you can add as much as you want, I usually do about 1/3 of a cup. And 2-3 tablespoons of the sauce.
3. Mix together, do not over mix or the burgers will dry out. If you need some more bread crumbs you can add a little bit, but again not too many because the burgers will dry out.
4. Separate into slider sized patties (should be 5-7 depending on the size you want). Do not mush them down with anything, again, you'll dry them out.
5. Add to pan, don't over crowd it. Cook a few minutes on each side until they start to brown up or blood comes through the other side. If you want them well done, keep flipping ever couple of minutes to make sure they don't burn. You can also cover the pan as well.
6. Toast your buns if you are so inclined!
7. Depending on the cheese you want to put on top, during the last minute or so of cooking add the cheese on top of the burger to get it melty. I think these burgers taste best with more smoked gouda (which requires some melting) or blue cheese (which does not). With both of these cheeses, adding some caramelized onions or sweet onion marmalade makes the perfect burger in my opinion.

French Fries

You need:
- Potatoes (I really like fingerling or medium/large sized Yukon Gold)
- Oil
- Salt
- Slotted spoon
- Paper towels

1. If you don't have a fryer heat oil in a large and deep pot.
2. While the oil is heating up, wash and slide potatoes into fry sized pieces.
3. When the oil is moving around you'll know it's hot enough. Add the potatoes and cook until they just brown a bit on the edges.
4. Now here is the key step! Take out the potatoes and let them cool off for 15-20 minutes on some paper towels. Salt generously.
5. Start reheating the oil. When it's hot enough again (and it should be screaming hot), add the potatoes back in and cook until they are brown enough for your liking.
6. Salt again if you'd like when they're done.

The double fry method lets the potatoes cook a bit the first time so that it's thoroughly cooked, and then just cooks the outside the second time. If done right (and this largely depends on the potato you use and the size you cut it into) you get a nice crunchy outside and a softer inside.

Top 5 Things You can Never have too much of at a BBQ

The first day of May is practically the unofficial start to BBQ-ing season. So to celebrate, a Top 5 of Entertaining entry all about the summertime art.

Meat - What is the central part of a BBQ but the main course? People will always be hungry and willing to eat. Remember, you can always put it in the freezer but making a run to the store midway through the party is no fun. Especially on big holiday weekends.

Ice - Somehow this always seems to be the thing people forget to buy. No one likes a BBQ with warm drinks. So don't forget to stock up!

Beer - See meat. Except insert that people will always be willing to relax with a cold one.

Bug Spray - Not only for yourself but for the yard. If you're outside there will be bugs. And sometimes those candles and any other voodoo charm you're hanging around doesn't cut it. My dad is a firm believer in Raid Yard Guard. Before each outdoor party he sprays just about one can around the perimeter of our backyard. There is definitely a huge difference on the amount of mosquito bites and gnats flying around out food compared to when he doesn't spray. And for those of us who are a mosquito's favorite dinner buffet, don't forget to spray some Off on yourself. Make sure it has Deet!

Suntan lotion - The chances of getting skin cancer are higher if you have 2 serious burns before the age of 18, but that doesn't mean you can't continue to protect yourself as you age. Wear at least spf 15 (or higher if you're fair skinned) and make sure you cover every spot including face, eats, between fingers, toes, etc. It's those spots that are overlooked that are most likely to have cancer sprout. And don't forge to reapply after trips into the pool and throughout the course of the day. Just because you can last 10 hours outside doesn't mean your suntan lotion can!

And of course, don't forget the most important thing you need for any successful BBQ. Something fun to do to keep you cool! Pool, sprinkler, slip and slides are always the go to. But if you don't have them you can make your own. We've used garbage bags (that we wore---not that that is safe AT ALL) and Twister mats for slip and slides. And you can be pretty creative with a hose when you need to be. So put on some Beach Boys, Don Henley and Bryan Adams and get partying!

Puerto Rican Dinner

One of the first meals I learned how to make was what we in our family affectionately call "Puerto Rican Dinner." My dad is Puerto Rican, and while the follow is probably just just the standard Caribbean food we all know and love (rice and beans, spare ribs, and maduros), to us it's a piece of our family. A recipe handed down from my great-granny and probably even further back.

So if you're ever hankering for some good rice and beans and you don't have a decent Spanish restaurant near you, this is a recipe for an amazing meal hopefully your family will love too.

For the Rice:

Vigo Rice, just follow the directions on the bag (you will need olive oil and water).

For the Beans:

1 Can Goya Black Beans
3 TBSP of Sofrito

2 TBSP of Recaito

A Generous amount of Adobo (I prefer the kind without pepper)

1-2 TBSP of Olive Oil

Heat on High for 5 minutes, then let simmer on low until rice is done. Stir frequently. There is also a good recipe on the can, but with Sofrito and Recaito half your work is done for you already so sometimes I prefer to be lazy.

For the Ribs:
As many spare ribs (pork) as you think you'll need.
Brown sugar
Soy Sauce

Boil the spare ribs for about 20-30 minutes until the meat is cooked. Drain, then put into a large bowl(s). Coat in soy sauce and brown sugar. Let sit for as long as desired. Then either BBQ or Bake until the edge are singed.

For the Maduros:
You can take two routes with this. If you can find the right platanos to use (there are two kinds, one is the maduros which are soft and sweet and usually more expensive and the other is tostones which you fry up, press down, then fry again to make it like a chip) then I'd rather make them fresh. You usually need at least 2 for 4-5 people. Slice and fry/saute in olive oil (be generous with the amount you use, with just a little bit they are dry out and burn more easily) until they start to brown. If you can't find them, use Goya and follow the directions on the box.