There’s still ample time and good weather for grilling, and I have a fun BBQ theme dessert idea, courtesy of one of my hip baker friends – hamburger cupcakes!

Hamburger Cupcakes
1 batch vanilla cupcakes (made from mix or homemade)
1 batch chocolate cupcakes (made from mix or homemade)
1 container vanilla icing or homemade butter cream frosting
1 package shredded sweetened coconut
Red, yellow and green food coloring
Toothpicks
Sugar in the Raw (optional)

1. To make buns: Prepare a batch of vanilla cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.  Sprinkle tops with Sugar in the Raw before baking to create the look of sesame seeds on the tops of the buns (optional).
2. To make burgers: Prepare a batch of chocolate cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.
3. To make ketchup: Mix red food coloring with ½ container of vanilla icing.
4. To make mustard: Mix yellow food coloring with ½ container of vanilla icing.
5. To make lettuce: Place shredded coconut in a ziplock bag and squeeze several drops of green food coloring into the bag; seal the bag and mix until coconut is coated with coloring.
6. To assemble, cut the “buns” (vanilla cupcakes) in half vertically and cut the “burgers” (chocolate cupcakes into thirds. Use a piping bag to put the “ketchup” on the bottom bun, then place the burger on top of the ketchup and then use a different piping bag to put the mustard on top of the burger. Sprinkle the lettuce on top of the “mustard.” Finish by placing the top of the bun on top and then secure with a toothpick to hold it all together.
Note: You’ll have extra “burger” parts – they’re great for the pastry chef to enjoy!

I thought I’d post one of my favorite grilled chicken recipes for all those grilling over the holiday weekend.  Basil & garlic rubbed grilled chicken doesn’t sound particularly exciting, but this herb smothered chicken is really delicious.  This recipe is ideal for a last-minute dinner because the chicken absorbs the intense flavor of the basil without any significant marinating time.  I like to slice the chicken and serve it over salad with a simple balsamic vinaigrette.

To save time, ask the butcher at your grocery store to pound the chicken into cutlets for you, which cuts down on the cooking time.

Basil & Garlic Rubbed Grilled Chicken

3 cloves garlic, minced

1 tsp. kosher salt

½ C. fresh basil, chopped

½ tsp. fresh-ground black pepper

½ Tbs. olive oil (plus additional for grilling)

4 boneless skinless chicken breast halves, pounded to ½” thickness

1.            Place garlic in mortar and mash with salt to form a paste.  Add basil and black pepper and continue mashing until well combined.  Add in just enough olive oil (about ½ Tbs.) to form a paste.  Combine basil paste with chicken in a ziplock bag and turn the bag several times to coat the chicken with the basil.  Set aside for 5 minutes while you prepare the grill (or grill pan).

2.            Heat the grill or grill pan over medium-high heat.  Rub grill or pan with olive oil.  Grill chicken, turning once, until cooked through (about 3-5 minutes per side).

For a change of scenery, take your hosting skills on the road and plan a hip picnic.  Here are some tips for getting your picnic started:

Location, Location, Location

A picnic is all about the setting, so start your picnic planning by picking a great location.  Picnic venue options include a local park, rooftop, backyard, beach, mountain ridge, meadow, garden, hillside or pond.  Choose a private spot for an intimate picnic or a more open area for families and larger groups so you have room for frolicking or tossing a Frisbee around.

Gearing Up

Planning a good picnic involves packing the proper gear for the occasion. Some basics to include are: blankets, cups, utensils, a sharp knife, a beer/wine bottle opener, sturdy plates, a cutting board, napkins, ice, a cooler or insulated bag, hand wipes, garbage bags, sunblock and bug spray.  If picnicking earlier in the season, bring a tarp or an extra blanket since the grass might still be wet.

Picnic “Table”

Use a flat-topped cooler as a “table” for your food by draping a casual tablecloth over the top of the cooler.  By placing food on top of the cooler, you’ll free up space on your blanket.

Stay Hydrated

Be sure to pack plenty of water, which you can jazz up with slices of lemon or lime.  Sparkling water, iced tea (especially flavored), lemonade, wine and light beer are great beverage options for a picnic.  Be sure to transfer alcoholic beverages into plastic cups if you’re picnicking in a public area—getting a ticket for an open container is no fun.

Additional Hip Tips:

• Pack your picnic goods in a backpack or canvas tote bag instead of a cumbersome picnic basket (though I do love my picnic basket!).
• Prewrap utensils in napkins and secure with a rubber band or ribbon to make passing out sets a snap.
• Bring fabric napkins for a more-formal feel.
• Use disposable bamboo plates, which are sturdier than traditional paper or plastic disposables.
• Freeze plastic bottles of water to use as ice packs for any items that need to stay cold, then drink the bottles of water after they thaw.
• Pack cookies, brownies or another dessert in a plastic container and separate layers with pieces of parchment paper for a fresh-from-the-bakery look.

Don’t save small bites for your tapas or cocktail party – serve mini hamburgers and other mini grilled items (hotdogs, chicken sandwiches, pulled pork sandwiches, etc.) at your next BBQ.  Mini burgers are easy to make, quick-cooking (watch them – you don’t want them overcooked and tough!) and just so cute.  Even those with bigger appetites will enjoy them – just be sure to make enough. 

Make the mini burgers all the same or serve different flavors.  Make Fiesta burgers by adding cumin, cilantro, chopped onion, jalapeno and red peppers; make Asian burgers by adding fresh ginger, scallions and soy sauce;  or add Guinness to make super moist Irish-inspired burgers (see recipe index).  The possibilities are endless.  Ground lamb or turkey are also great options for mini burgers.

Looking for those cute little buns to house your mini burgers?  I’ve seen packages of them at several grocery stores.  Target sells whole wheat mini burger buns in their grocery aisle.  If you aren’t able to find pre-packaged, use a round biscuit cutter to make your own cut-to-size buns out of larger rolls.

Spring is in the air in my kitchen, even if the weather isn’t showing steady signs of the season.  Although peas aren’t generally my favorite vegetable, I am always drawn to their perky color come spring.  Peas and mint are a classic combination because the bright green color and creamy texture is complimented by mint’s equally bright and fresh flavor.  I’ve combined them here to form a pasta sauce, which is really a very comforting and healthy dish.  I like to think of this as a green mac-n-cheese, minus the copious amounts of cheese.  The pea sauce has a really cream, rich texture that evokes the same comforting quality in your mouth.  If you like a thinner pasta sauce, add additional chicken stock or olive oil as you puree the peas.  And if mint isn’t your thing, try substitute fresh basil instead.

I used brown rice pasta in this dish, but regular semolina pasta or whole wheat pasta would be equally delicious.

Give this dish a try – it’s really a celebration of the season.  Enjoy!

Spring Pea & Parmesan Pasta

1 lb pasta

1 Tbs. olive oil

½ medium red onion, chopped

1 Tbs. agave nectar or honey

½ tsp. kosher salt

¼ tsp. fresh-ground black pepper

16oz fresh or frozen peas (2 cups)

1 Tbs. unsalted butter

½ Cup low-sodium chicken stock

¼ Cup chopped fresh mint leaves

Fresh-grated Parmesan cheese

1.            Bring large pot of salted water to boil and add pasta.  Cook pasta according to package directions, until al dente.

2.            Heat large skillet over medium-high heat.  Add olive oil and sauté onion until softened.  Add peas, agave nectar, salt and pepper.  Cook until peas are tender, 8-10 minutes.  Add butter and stir until melted.  Remove from heat and reserve ½ cup pea mixture.  Puree remaining pea mixture in food processor with chicken stock until mostly smooth.  Return pea puree and reserved whole peas to pan.

3.            Add drained pasta and chopped mint to peas toss to coat pasta.  Top with fresh-grated Parmesan and serve immediately.  Garnish with grated Parmesan and whole mint leaves, if desired.

This is definitely not a cake for a high-brow soiree, but it’s perfect for a casual BBQ/ grill theme party.  Serve this as dessert at your Fourth of July cookout and you are sure to get a few laughs.

To make this fun grill cake: Bake a traditional round layer cake and frost it with your favorite chocolate frosting.  Use chocolate or black licorice for the grill outline and lines (black will stand out better against the chocolate frosting but chocolate is generally softer and easier to cut through when slicing the cake).    Use softened tootsie rolls to form the hamburger pattie, and black shoestring licorice pressed into the pattie as the grill lines (you can press your pattie into an actual grill pan for guidance on how to space the grill marks).  Use softened pink starbursts mixed with a few tootsie rolls to form the hotdog.   Cut wooden skewers to scale and thread on chunkes of “beef” (three softened red startbursts formed into chunks) and “peppers” (yellow and orange starbursts flatened and shaped like pieces of bell pepper).

Don’t let the rain ruin your plans for a Father’s Day cookout.  You can still throw your favorite father a BBQ in his honor -  just shift gears from a cookout to a “cook-in.”  Here’s a menu that you can make on the grill or in a grill pan.

http://hiphostess.wordpress.com/2008/05/26/coffee-chili-steak-rub/

http://hiphostess.wordpress.com/2008/06/03/espresso-chocolate-chunk-cookies/

No, they’re not red while & blue, but these key lime parfaits are an excellent dessert for any 4th of July celebration.  Most of the work can be done in advance so all you have to do is assemble right before serving. 

Make these in July when local strawberries are in season.  Try to find smaller, sweeter strawberries at your local farmer’s market.  The sweetness of the strawberries balances the tartness of the key lime. 

I won’t mention any names, but last time I served these my friends literally licked their glasses clean.  I take that as a serious complement!  These parfaits are deliciously refreshing and won’t weigh you down, so lick away.

Key Lime Parfaits

½ cup key lime juice, fresh or bottled (such as Nellie & Joe’s Key Lime Juice)
¼ cup sugar
Grated rind of 1 lime
2 large eggs
1 (14-ounce) can fat-free sweetened condensed milk

1 can Organic whipped cream (like Reddi-whip) or homemade whipped cream
1 pint Organic wild or commercial strawberries, stems removed and sliced

4 whole strawberries reserved for garnish
Grated rind of 1 additional lime for garnish (optional)

1.       Fill medium saucepan with 2” of  water and bring to a boil.  While waiting for water to boil, combine first 5 ingredients in a medium glass or metal bowl.  Stir lime mixture with a whisk until well combined.  Once the water in the saucepan is boiling, reduce heat to simmer and put the bowl with the lime mixture on top of the saucepan to simulate a double boiler.  (Note: You can use an actual double boiler if you have one).  Cook the lime mixture over the simmering water, whisking most of the time, until the mixture thickens slightly (about 12 minutes).  If you would like, use a thermometer to make sure temperature of lime mixture reaches 160 degrees.  Remove the bowl from the heat.

2.       Fill a large bowl with ice (about 1 tray) and water to make an ice bath.  Place the bowl with the lime mixture on top of the ice (the smaller bowl inside of the larger bowl).  Keep the bowl in the ice bath until the lime mixture comes to room temperature, about 30 minutes.  Stir occasionally.  You can make the lime mixture up to 3 days in advance. 

3.       To serve the parfaits:  Spray or spoon about 1 tbs. whipped cream into the bottom of each 8oz glass (4 total).  Top each with a layer of slices strawberries, then a tablespoon of the lime mixture.  Repeat layers, ending with whipped cream.  Top each parfait with 1 whole strawberry and sprinkle with grated lime zest, if you are using it.  Serve immediately.

Makes 4 serving (can easily be doubled)

·        The lime mixture should thicken slightly while cooking and will thicken more in the ice bath.  If you would it to be thicker, you can add ½ tsp. cornstarch or agar agar (follow package directions) while it is cooking over the double boiler.

·        If you want to make this more like a deconstructed key lime pie, pulse 8 graham cracker cookie sheets in a food processor and layer graham cracker crumbs between the whipped cream and the strawberries.

·        Use any leftover lime mixture with sliced strawberries or as a topping for vanilla ice cream.

 *This recipe is inspired by one that appeared in Cooking Light in 2004.

Rhubarb and mangos are both at their peak, so I combined them to make this sweet and tart cobbler.  Serve it for dessert at a backyard BBQ.  It’s easy to transport if you make the biscuits ahead of time, prep the fruit, and bake it at your destination while dinner is cooking.

The recipe for the biscuit topping is inspired by Mesa Grill’s signature Blueberry Cobbler (recipe by Bobby Flay). 

Mango Rhubarb Cobbler

2 C. all-purpose flour
3 Tbs. sugar

1 Tbs. baking powder

1 tsp. salt

1 stick unsalted butter (cold), cut into small pieces

¾ C. light cream, plus 2 Tbs. to brush on top

1 large egg

2 Tbs. sugar in the raw (or 1 Tbs. sugar), reserved

6 large stalks of Rhubarb

2 large Haitian mangos (or 3 small Mexican mangos), peeled and diced

¼ C. sugar

Juice of 1 lemon

2 Tbs. tapioca (powder), optional

1.         Preheat oven to 350 degrees.  In a large bowl, sift together first 4 ingredients (flour through salt).  Add the butter to the flour mixture using your hands or a pastry cutter until crumbly.  Combine the cream and egg in a small bowl and whisk.  Add the cream to the flour mixture and fold just until combined (do not over mix).

2.         Lightly flour counter or marble slab, place dough on counter and pat dough until it is about ½” thick.  Using a biscuit cutter or the mouth of a glass, cut dough into 10 circles.  Place biscuits on a nonstick cookie sheet.  Brush biscuits with remaining cream, sprinkle with sugar in the raw, and bake until slightly golden brown but slightly undercooked, about 10-15 minutes.  

3.         To make the cobbler, preheat oven to 375 degrees.  Place fruit in the bottom of a large casserole dish or Dutch oven.  Mix in sugar and tapioca (if using).  Top with biscuits, spread evenly over the tops of the fruit.  Bake for approximately 25-30 minutes, until the fruit is soft but not mushy when tested with a fork.  Let the cobbler cool for 20-30 minutes before serving.  Serve a scoop of the filling topped with a biscuit in a bowl, and top with whipped cream or vanilla ice cream.

 Check out the Farmer’s Market Fare for other seasonal recipes and more:  http://eatdrinkbetter.com/2008/07/01/farmers-market-fare-11/

I like to use this rub on flat iron steaks, cooked medium-rare, sliced against the grain and topped with an Israeli-style chopped salad (chopped seedless cucumber, chopped tomato, lemon juice, olive oil, salt, pepper and dried oregano).  Use it on your favorite cut of meat and serve it with any chopped salad or slaw for a cooling contrast.

Coffee & Chili Steak Rub

2 tsp. finely ground coffee

1 ½ tsp. chipotle chili powder (or 2 tsp. ancho chili powder)

1 tsp. light brown sugar

½ tsp. ground coriander

½ tsp. salt

½ tsp. fresh ground black pepper

Mix all ingredients in a small bowl or plastic bag.  Pat steaks with paper towel to absorb any moisture.  Rub spice mixture onto both sides of the steaks and let it sit for about 15 minutes before grilling.  Sear the steak on high heat for the first few minutes so to form a spice crust and cook to desired temperature. 

Makes enough spice rub for 4 servings of steak