Whether it’s National Hamburger Day which is will be this Friday, Memorial Day weekend or just a lazy day around the pool in the backyard, we love our grills! How much do we love the food that comes off it, too? A lot. Christopher Carosa, MBA devoted a great deal of time to documenting the origin of the humble hamburger in his new book “Hamburger Dreams” just in time for National Burger Month. Never have I talked with someone so devoted to what goes between the bun and the fact there are actually four stories revolving where and who actually came up with the ‘burger. Let him tell the tale while you’re firing up the grill. To find his book, go on Amazon, and you may even able to download it for free.
Now that you have the burger ready to go we have to think about side dishes. This is the most delicious way to get those veggies into your diet - by grilling them. It was true pleasure to welcome Steve Raichlen back in to Ann Kelly’s Kitchen with his newest book “How To Grill Vegetables - The New Bible for Barbecuing Vegetables Over Live Fire.” The last four words are the most important resulting in wonder way to enjoy roasted asparagus, a vegetarian kabob, and why it’s important to do your prep work before heading out to the grill.
Would you like to win a copy of Steve’s book? Believe me, this is one I wanted to keep but we have to copies to give away that you can register for right here. We’ll draw one name at random in Ann Kelly’s Collection, and then I expect those beautiful pictures, okay? Tag me on Facebook or Instagram @1055thedove, and good luck!
WORDS OF WISDOM FROM ANN KELLY’S KITCHEN
My message is use grass-fed beef, use heirloom pork varieties, use organic chickens, wait until wild salmon or wild seafood are in season, smoke organic vegetables - Steve Raichlen
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