Burgers are the number one item grilled–
although few are quadruple burgers, like this
one. Photo courtesy Grilling.com.

 
It doesn’t stop at the end of summer: Statistics show that 60% of grill owners use their grills year-round.

What are all of these grills cooking up? The most popular foods for cooking are

GRILLING AT THE WHITE HOUSE

Barbecues have been a White House tradition since Thomas Jefferson, the third president of the U.S. Fast forward some 160 years: Lyndon B. Johnson, the 36th president, hosted the first barbecue at the White House that featured Texas-style barbecued ribs.

Jimmy (the 39th president) and Rosalyn Carter hosted a “pig pickin’” for about 500 guests including visiting foreign dignitaries. Ronald (the 40th) and Nancy Reagan also were avid barbecuers who entertained with barbecues at their ranch.

George H. Bush, 41st president, held a barbecue for Members of Congress annually on the South Lawn of the White House, a tradition continued by his son, President George W. Bush (43rd). However, that tradition was interrupted on September 12, 2001, the day after the terrorist attacks on the World Trade Center and the Pentagon.

Secret Service agents, who had evacuated the White House a day earlier, cancelled the barbecue. The White House kitchen donated the 700 pounds of beef tenderloin to feed the hundreds of rescue workers who had traveled to Washington.
  

 
Enjoy the juicy yellow-orange orbs while you can. In addition to hand fruit and desserts, add peaches to your savory recipes.

Here‘s one for roasted peach with seared ahi tuna. You can substitute any seafood, poultry, pork, even lamb.

The recipe is from Parke Ulrich, Executive Chef of Waterbar in San Francisco.

This recipe has a special significance for Chef Parke. Each year he participates in the Adopt-A-Tree program from Masumoto Family Farm, which grows the organic Elberta peaches for his dishes. They are harvested in late July or early August. Chef Parke then creates dishes using the peaches in the month of August.

See more about Elberta peaches below.
 
Headed to San Francisco?

Plan a visit to Waterbar. Perched on the water’s edge, with one of the most extraordinary views of the San Francisco Bay, the Bay Bridge, the famed Ferry Building and the Embarcadero skyline, the seafood is as good as the view. The restaurant is open for lunch and dinner daily.

 
RECIPE: SEARED AHI TUNA WITH SALT ROASTED PEACH & WHITE BALSAMIC REDUCTION

Ingredients For 4 Servings

Preparation

1. SCORE the bottom of each peach (opposite the stem end) with a small X. Place a ½ inch layer of rock salt in the bottom of a sauté pan. Place the peaches stem end down in the salt.

2. SLOW ROAST the peaches at 300°F until they are tender to the touch (approximately 7 minutes, depending on ripeness). Let cool. Remove the skin and reserve the peaches for plating.

3. POUR vinegar into a non-reactive saucepan. Reduce by ¾ and chill. When the vinegar is cool, the consistency should be like syrup. If it is too thick, thin it out with Champagne vinegar. Reserve for plating.

4. SEASON the tuna with salt and pepper. Let sit for 10 minutes until the tuna starts to sweat. Place finely chopped basil on a sheet tray. Once the tuna is moist, roll the tuna in the chopped basil, crusting it.

5. SEAR the tuna on all sides in a sauté pan on medium-high heat. Be careful not to burn the basil. Cook the tuna to medium rare.

6. TO SERVE, split the peaches in half and remove the pits. Place arugula equally in the base of 4 bowls. Place peach half on top of the arugula nest. Slice the tuna into 8 pieces. Lay tuna over the peach. Drizzle with the balsamic reduction.
 

ABOUT AHI TUNA

Ahi can be a confusing term. It us the Hawaiian word for the bigeye tuna (Thunnus obesus), but is also used in restaurants to refer to the related yellowfin tuna (Thunnus albacares).

Bigeye tuna are amongst the tuna species most threatened by overfishing, so go for the yellowfin if you can distinguish it. Here are the main species of tuna.
 
ABOUT ELBERTA PEACHES

The Elberta variety was once the most popular of peaches in the U.S., a yellow freestone peach with creamy flesh, juicy and ideal for eating, canning and freezing.

Named for the wife of the Georgia peach grower who identified the hybrid in the 19th century, the Elberta began to be phased out after World War II as newer peach varieties were developed and introduced by university experimental agricultural stations. [Source]

These hybrids traveled better than the Elberta and were more durable at supermarkets. Heirloom Elbertas are still grown, and can be found in farmers markets.

Wild peaches originated in China, and have been cultivated there since at least 1000 B.C.E. Here’s the history of peaches.
  

A brioche roll adds a gourmet touch to any type of burger. Photo © Craig Holmes | BSP.

 
LIGHTER BURGER OPTIONS

If you’re hosting a crowd of calorie counters, Chef Leo from Grecian Delights, maker of Skinny Buns, shares his three favorite “lighter burger” recipes:

 
Switch the sweet ketchup for a spicy salsa, avoiding the high fructose corn syrup or other sweetener.

Make your own burger biscuits with refrigerated biscuit dough. This recipe is from Pillsbury, and there’s also a hot and spicy version with jalapeño, Jack cheese and chipotle mayonnaise.

Prep time is 10 minutes, total time is 30 minutes.

Ingredients For 8 Burgers

Preparation

1. HEAT gas or charcoal grill. In medium bowl, mix beef, salt and pepper; shape into 8 patties.

2. PLACE patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place cheese slices on patties to melt. Keep warm; reduce heat to medium-low.

3. SEPARATE dough into 8 biscuits. Spray both sides with cooking spray. Place biscuits on double thickness of heavy-duty foil. Place foil on grill over indirect heat. Cover grill; cook 4 minutes; turn. Cook 2 to 4 minutes longer or until biscuits are golden brown.

4. SPLIT biscuits in half. Place burgers on one half of each biscuit; top with desired toppings and remaining biscuit half.
  

We first discovered Vino de Milo in 2005. It was a new line of gourmet tomato sauces for pasta and other dishes. Each flavor had a different wine in the recipe. It was a delight atop our pasta, chicken, eggs and tofu, and wonderful for gift-giving to cooks and non-cooks alike.

But not every new product line survives and thrives. Some of our favorites have gone with the wind.

That’s why we’re so pleased that Vino de Milo has grown and expanded, with bruschetta toppings, salad dressings and salsas.

We love that the pasta sauces and the bruschetta toppings, both made from top-quality tomatoes that are so naturally sweet, have no sugar added. Americans consume a ghastly 22 teaspoons of sugar a day (the government recommends only nine teaspoons), much of it from “hidden” sugar added to prepared foods. Read the full review.

Now, the company has added nutrition to its pasta sauce. Hilo by Milo is a high fiber, low sodium pasta sauce with a great nutritional profile. Per 3/4 cup serving, it has:

Yes, you can taste the freshness!

Like the other Vino de Milo pasta sauces, it is made in small batches with no added sugars added and is gluten-free.

The products can be ordered from iGourmet.com.
 
  

Planning to host a group for Labor Day? If you have access to a smoker, Chef David Venable recommends Smoked Mexican Pulled Pork Sandwiches with Cabbage Slaw. Alternatively, you can buy a barbecued pork butt, ready to heat and eat; or make it in a slow cooker.

You can serve full-size sandwiches or smaller sliders.

“If you’re having a big party,” says David, “these Mexican Pulled Pork Sandwiches are a great way to really stretch your dollar and it’s easy to double or even triple the recipe. Smoking the large cut of meat packs in incredible flavor.”

Find more of David Venable’s recipes at QVC.com.
 
National Slider Day is May 15th.

Below:

> The recipe for pulled pork sliders or sandwiches.

> The recipe for BBQ cabbage slaw.

> Who invented sliders.

Elsewhere on The Nibble:

> The history of pulled pork.

> More pulled pork recipes.

> The different types of pork: a photo glossary.

> The different types of sandwiches: a photo glossary.

> The year’s 24 pork holidays.

> The year’s 28+ sandwich holidays.
 
 
RECIPE #1: PULLED PORK SLIDERS OR SANDWICHES

Ingredients For The Pork Sandwiches

 
Plus Your Favorite Toppings

 
Pork Preparation

1. PREHEAT a smoker to 250°F and also prepare the wood chips. Using gloves, rub the taco seasoning and adobo liberally on the pork butt. Smoke for 4-5 hours, or until tender.

2. REMOVE the pork butt and allow it to rest for 10-15 minutes. Then shred the meat into a bowl with two forks.

3. ASSEMBLE the sandwiches: Place the desired amount of pork on the bottom half of a roll and top with the cabbage slaw.
 
 
RECIPE #2: BBQ CABBAGE SLAW (COLE SLAW)

We named this “BBQ” slaw because the ingredients mesh so well with barbecued food.

Ingredients

[1] Top the pulled pork with the cabbage slaw (photo © QVC).

[2] Add your favorite barbecue sauce (photo © McCormick).

[3] Pork butt is also called Boston Butt (photo © Good Eggs).

[4] Don’t want the bun? Eat it from the bowl (photo © QVC).

1. COMBINE the cabbage, peppers, corn and cilantro in a large bowl.

2. WHISK together mayo, lime juice, vinegar, honey, chili powder, cumin, salt and pepper in a small bowl. Add the dressing to the cabbage mixture and toss to coat.

3. REFRIGERATE until you’re ready to assemble the sandwiches.
 
 
WHO INVENTED SLIDERS?

A slider is a small sandwich, typically around 3 inches in diameter, served in a bun. The term primarily refers to small burgers, but can also include any small sandwich served on a slider roll.

According to citations in Wikipedia, the name may have originated aboard U.S. Navy ships in the 1940s or 1950s. The name was inspired by the way greasy burgers slid across the galley grill while the ship pitched and rolled. A “slider with a lid” was a cheeseburger. White Castle trademarked the spelling variant “Slyder.”

Today, gourmet sliders—bison, venison, Wagyu beef, etc.—are served as an hors d’oeuvre, amuse-bouche, or in multiples as an entrée.
 

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