Tag Archives: Grilling

Béarnaise-inspired Grilled Oyster

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Planning a BBQ? Or… just having a really intense craving for oysters? It’s easier than you think to enjoy restaurant-quality oysters at home by firing up the grill!

Today we’re going to do a Béarnaise-inspired grilled oyster. If you’re not a fan of oysters, this savoury buttery Béarnaise recipe is worth bookmarking because it is to-die-for on a French baguette or sourdough. Continue reading

The Coconut Secret Is Out

For many of us dealing with soy or gluten allergies, delicious Asian cuisine can pose a challenge. Coconut Secret to the rescue! Operating out of Mill Valley, this local company utilizes the naturally sweet “sap” collected from coconut trees in the Philippines to make snack bars, sauces, sweeteners, and frozen desserts. Their new Coconut Aminos Teriyaki and Garlic Sauces add amazing taste to your dishes, as well as beneficial nutrients and amino acids to your diet.

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Read on for more coconut secrets.

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Turn Up the Heat with a Grilled Sausage, Hatch Chile & Veggie Sandwich

How do you make a scrumptious sandwich even better? Add Hatch Chiles! This particular combination of veggies and Mollie’s Housemade Italian Sausage can be enjoyed on its own or piled onto a warm French Roll.image

Learn how to prepare Hatch Chiles by roasting and peeling them to perfection. Then, get grilling with yet another fantastic Hatch Chile recipe.

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121 years later, Vienna Beef Hot Dogs remain an iconic summer snack

Nothing says summer like baseball games and hot dogs with all the fixings. Vienna Beef was founded over 121 years ago and is still going strong today with a family of brands created for those who love that iconic summer snack.

1893: Over 27 million people flock to the World’s Columbian Exposition in Chicago to witness the latest inventions, including the Vienna Beef hot dog, created by Austrian-Hungarian immigrants Emil Reichel and Sam Ladany.

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1895: Emil and Sam open their first store on Chicago’s Near West Side at 417 S. Halsted Avenue.

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June 20, 2013: Meet Celebrity Chef Sharone Hakman

Join us at Mollie Stone’s Burlingame on Thursday, June 20, 2013, to meet Chef Sharone Hakman of Master Chef fame!

Sharone Hakman as always been the guy behind the grill, and now he’s the man behind the sauce. His goal? To redefine BBQ and elevate it with real body, developed flavor and sophistication.

In 2010, Sharone earned a spot on the FOX Network’s MasterChef – a reality cooking show which sought to find America’s most promising amateur chef – and stole the show when he crafted a BBQ sauce that judges declared his “secret weapon.”

He tested his creation, feeding BBQ sauce-smothered steak to 500 Marines at Camp Pendleton, and satisfying America’s road warriors with gourmet BBQ burgers during a truck stop challenge. When TV’s toughest food critics and chefs were blown away, Sharone knew it was time to share. Gordon Ramsay called Hak’s sauce the “best BBQ sauce ever made” and Oprah Winfrey recently hailed it as an “updated take on barbecue sauce” with “depth and complexity to burn.”

Mark your calendar to get Sharone’s tips and secrets to elevating your BBQ with his award-winning sauces:

12pm on Thursday, June 20, 2013
Mollie Stone’s Burlingame
1477 Chapin Avenue, Burlingame, CA

Learn more about Hak’s BBQ Sauce and get recipes here. We hope to see you on June 20!

Amp up your BBQ with Hak’s BBQ Sauce (Recipes for Hak’s Ribs & Backyard Burger)

Master Chef Sharone Hakman‘s line of gourmet BBQ sauces can add excitement to any dish from burgers to Brussels sprouts. They are fantastic for grilled meats, but they also shine as a marinade, with veggies or even in cocktails!

Whether you choose Chipotle Bourbon, Habanero Pineapple or Thai Chile Tamarind, each sauce is handcrafted to perfection with a complexity of layers and counterbalanced flavors. Try one of Hak’s recipes that follow, or substitute Hak’s BBQ Sauce next time you fire up the grill! Continue reading

What is Hanger Steak?

Once you have tasted a perfectly prepared Hanger Steak, you’ll be hungry for more information about this flavorful cut of beef. You may also know it as a “Bistro Steak” (due to its popularity in France) or a “Butchers’ Cut” (because butchers would often take it home for themselves).

The Hanger is located inside the steer, attached to the last rib and the diaphragm such that it looks like it is “hanging” from the diaphragm. Each Hanger consists of a V-shaped pair of muscles that are connected by a long, inedible membrane down the middle. These two muscles can be separated along the membrane into two Hanger Steaks that typically weigh about 8 ounces each.

Keep reading to learn what makes it so flavorful and to get tips for cooking it to perfection.  Continue reading

Recipe: Grilled Lobster

Many of us have had boiled or steamed lobster, but did you know that it’s just as quick and easy to grill a lobster? Grilled lobster has incredible flavor that’s perfect for a light summer meal. We use just a bit of butter and fresh lemon juice on our lobster, then serve it with boiled or roasted new potatoes and a glass of Chardonnay. (Our favorites right now include Edna Valley Chardonnay, Caves De Lugny Unoaked Chardonnay and Stag’s Leap Karia Chardonnay.)

The only daunting thing about this particular preparation is cutting the live lobsters in half lengthwise. If you are not comfortable doing this, our full-service seafood counter would be happy to cut it for you at the store before you head home to cook it for dinner – just ask!

Read More to get our tasty recipe for Grilled Lobster. Continue reading