Jean Curtis

Author Archive for Jean Curtis

Aug

Why Not Say It With Wieners!

Categories: Fleshy Bits
Tags: bavarian meats, bbq, food, grilling, hot dogs, southern, wieners, women

Hillary from Arkansas popped over to take over the grill. She mustered up some hot dogs quick as – how do they say – fly on dung … needless to say ( another popular southern phrase ) the wieners were tasty! Hillary used wieners from Bavarian Meats available at the Pike Street Market in downtown Seattle. These wieners are the best. And if your German is up to snuff, you can practice with the ladies of the Bavarian Meat Shop while you pick up some wieners and other lovely meat products. They even have Kinder Eggs! This was the perfect meal with the right sort of effort for a hungry geologist who’s been out in the field all day playing, ahem, analyzing mud and rock. Geology, it rocks. The only thing missing is some home brewed Sweet Ice Tea and a little watermelon to round things off.

Aug

Sorta Sangria Starring Mango Puree

By Jean Curtis Leave a Comment

Categories: Sexy Sides
Tags: cocktail, cooking, food, grilling, photography, photos, sangria, seattle, women

Adie popped by taking the kitchen by storm pulling desirables that when moistened with liquor would make Sangria like no other. Sangria so refreshing that as she sat next to the pool with the breeze blowing through her hair an easy smile happily resting on her face, Seattle’s hottest day of the year went unnoticed. A bottle of wine emptied, most of a bottle of Pellegrino some sliced lemons and clementines popped in and it’s off to puree some succulently ripe mango. This was the magic ingredient. A splash or so of white rum with a sizzle of sugar readied the mix for tasting. A bit more sugar says Adie. After the mix partied with the ice, it was poured into the pretty, party pitcher and garnished with fresh mint. You don’t want to over mint. Too much mint takes all the fun out of Sangria trending to Mojitoland and for that matter all this talk about Sangria when what we’ve actually made was August Punch, but who’s checking. One girl’s Sangria is another girl’s Punch. For this girl, the punch was in the beautiful Anam Cara Riesling. Lacking a dryer wine at peep toe pumps reach and no desire to pop up to the shops, we pulled out the Riesling to give ‘er a go. It went well. The Sangrian August Punch was light, refreshing ( I know I said that already ), not sweet and not too alcoholic tasting. PERFECTO for a hot summer day. Adie girl, you done good.

She ended up using:

Clementines

Lemons

Ripe Champagne Mango pureed in a Champion (the one that looks like a pig)

Pellegrino

Bottle of wine

Cruzan white rum

Organic Sugah

Aug

Salted Watermelon, Yuk or Yum?

By Jean Curtis Leave a Comment

Categories: Sexy Sides
Tags: arkansas, barbeque, bbq, food, grilling, salt, watermelon, women

Ms. Hillary from Arkansass says, “heck ya and I’m fixin’ to have some more.” Quite simple really, cut the watermelon, pop some salt on top and chomp away. So busy taking photos, I didn’t even try it! I need to do another round to add my two cents. I’m going into to it with a Yuk verdict, but I’ll keep an open mind. Perhaps giving the watermelon a little tequila bath before the salt might sway me to the other side.

Jul

You Grill Girl?

By Jean Curtis Leave a Comment

Categories: Girl On Grill Action
Tags: barbeque, bbq, cooking, food, grilling, photography, recipes, women

Then bring it on!

eMail a photo of you at the grill and what you like to throw together. Send to:
girlongrillaction@live.com
we’ll pop ‘er up on the site. It’ll be fun!

Jun

Pamela Saves and Grills Too!

By Jean Curtis 2 Comments

Categories: Girl On Grill Action
Tags: animal rescue, barbeque, bbq, chicken, dogs, food, grilling, kittens, seattle, women

pammela tatts

Another GORGEOUS day in Seattle. The clouds were out, the temperature at a comfortable high fifties, yes, Spring was in the air somewhere (Siberia maybe?). Mighty Pamela whipped up a pile of food for some hungry dudes who popped over for a lunch break. Pups at her side she made Rubbed Chicken On A Stick, Naked Veggies and Potatoes. Pamela has lived in the South which started her taste for great Southern barbeque. As she says, “I don’t like sweet shit,” this girl sticks to grill flavor while playing with the aromatics. For the chicken on sticks, Pamela marinated the night before in Stubb’s Rub. This is really good shit and made the chicken taste divine. The veggies on sticks, were left to fend for themselves on the grill naked. Their inner juices came out and made friends with the aromatic bling. A little tin can suspiciously similar in shape to a sterilized cat food tin filled half full with a semi-tasty Northwest beer and rosemary was nestled in with the grillings. That little can did amazing things to the food. The chicken and veggies had something clever to bring to the table. The potatoes were on a grill of their own. They took longer to cook, so Pamela popped them on early to let them get soft and yummy potato like.

aroma can with veg sticks

All grilling was carefully supervised by a company of animals frolicking about the yard. Pamela runs a cat rescue primarily helping feral cats. She’ll catch them in a friendly, safe way to have them spayed or neutered. The cats will also get an extended stay if they are expecting babies. There were two litters of sweet, little kittens chillaxin’ in their quarters while the grill was going on. After the feral cats are looked after, they are returned near the caretaker’s house where they were found. Pamela can be contacted if you want a fluffy kitten sitting on your lap.

pamela grilling

pups by the grill

pamela pup and pamela

kitty

pups

Brindle Pup Available

wee kitty

These Kittens Available

More pictures of Pamela and the furry family –>

Mar

BBQT Mary

By Jean Curtis 2 Comments

Categories: BBQT
Tags: barbecue, barbeque, bbq, BBQT, fish, food, grilling, photo-shoot, photography, pike street market, seattle, women

Behold our very cute, very cold BBQT of the month, Mary. Despite stellar coaching from the veggie dudes – “Like a TIGER. Like a TI-ger” – Mary held strong to smile for the camera while picking up some delicious produce. Ready to dazzle the lens with her fancy shirt, we had to abort Mission: Tank Top as Seattle decided to celebrate March by bucketing down snow. Isn’t it out like a lamb? Mary is no stranger to the grill. In her house, the grill moves for everyone. Mary’s spot is near the kitchen while others move the grill near the beautiful, lake view. Not much of a winter griller, she likes to wait until the pickin’s are fresh and local. Her favorite: Weird Fish. It don’t matter, you can do amazing things with fish. One of her favs involves fresh salmon (not farmed!) topped with the marriage of soy sauce to maple syrup. I do! Seattle’s salmon is so deliciously plentiful while also easy on the pocketbook. Even the local pub will have salmon on the menu next to the club sandwich. Seattle definitely has a culinary g-spot with its access to incredible, local ingredients. Other fishy favs are Halibut (don’t forget, it’s Halibut season NOW!) along with anything you can stick on a stick. Cuz remember, you can kebab damn near anything. This BBQT crusts up the Halibut in a hot, hot pan (yes, on the stove) skin side up. After a nice crust has been established, she’ll pop in on the grill to finish it off with lemon pepper and salt. YUM!

Fishy Fishy The fish dude

veggie

don't forget the flowers

Mar

OOoooo Peaches, Baby, Peaches!

By Jean Curtis 2 Comments

Categories: Sugah
Tags: barbecue, barbeque, bbq, food, grilling, peaches, photography, recipe, women

There is something so sexy dare I say sticky about grilled fruit. You don’t really need to do much to them. For this peach madness, Amber and Natasha used:

Peaches
Lemon
Nuts
Fat
Cream
Sugar
Nutmeg, whole nut

Quickly skimming the ingredients list with the fat, sugar and fruit, you can hardly mess this concoction up. A few nectarines were tossed in the mix as peach season has not arrived in the Northwest. Smooching in butter to the nuts is the yummiest way, but a dash of interesting oil would work too. Crème Fraiche was simple to use as a dash of cream, but for those vegans out there, soy whipped cream is tasty as all get out.

The peaches were halved then dripped with lemon juice. Amber tried two ways to cook the peaches, a few on the grill with the rest in a little, foil pouch. For this girl, both peach cooking strategies worked. The right on the grill version took advantage of the whole grill thing while the pouch peach got so steamy hot with a drop your panties aroma.

While the peaches were making magic, Amber and Natasha mashed the fat into the nuts with some sugar. Crack open the cream, sip your Tangosa while you ready yourself for hot peach action.

Assembly is easy. Hot, halved peach, pop some nut mix in the center with some cream on top. Get your girlfriend to grate some nutmeg on top then bite. A treat so yummy forks quickly became optional. It’s like peach cobbler mobility. To crank up the fun factor, pour the peach juices over the nuts or over the peach itself. Peach juices are perty.

Truly, though, a Zen peach simply heated up on the grill then eaten naked would do the trick. No need to get all fancy with the nuts. Hot fruit done simple will woo your friends leaving more time to mingle.

amber no fork

Mar

Amber and Natasha Brunch Barbie

By Jean Curtis 3 Comments

Categories: Girl On Grill Action
Tags: barbeque, bbq, champagne, cooking, egg, food, grilling, peaches, photography, potatoes, women

It was a lovely day at the massage school when Amber bounced on a gym ball. Natasha, appreciating the carefree spirit of Amber’s bouncing, took in the “that looks like a lot of fun” moment. Then in her cute-but-short skirt, Amber took a final bounce ass over tea kettle to land in a pile of giggle. From that moment on, Natasha and Amber have been BFF. As for Girl On Grill Action™, they clearly worked the grill together like they’d done it many times before. Yet this was there first time.

Peach Surprise, Funky Potato Egg and Tangosas to the table. Oh yes and Natasha’s experimental Egg On Grill which both amazed and surprised us.

Every grill girl starts with something bubbly. This morning it was champagne time. But wait! There is some tangerine juice in the refrigerator … sounds like a Tangosa. Natasha put half champagne half tangerine juice to make a lovely drink for the barbeque brunch. Argyle 2002 was used. Its sweetish flavor lends itself quite nicely to morning mixers.

The Peaches were halfed and lemon juiced. Amber put a few on the grill for shits and giggles while the rest went into a foil pouch. When those puppies were ready, the aroma of hot, steamy peaches was unbelievable. The girls popped on the nutty topping with some cream using only their fingers to enjoy the sweet treat. No forks were used in the eating of these peaches.

During the peach phase, Natasha did a little egg dance before she popped it on the grill shell and all. Having no idea what would happen when you put an egg on a grill, the girls sipped their Tangosas with heated anticipation. The pure joy of Natasha face when she gently cracked the egg to find a beautiful, soft cooked egg was moving. Would she do it again? Perhaps as a party trick.

For the egg dish, the girls worked out a little foil boat for the eggs to cook in. Natasha put a layer of potatoes on the bottom and popped the eggs on top. This dish took a while to get its magic going on. In the end it tasted a tad bit bland. Thankfully there was some pico de gallo salsa to zest it up to make for a DELICIOUS funky frittata of sorts.

Amber and Natasha had a blast with brunch grilling. Who knew it would be so easy as well as tasty. In true Grill On Grill Action™ form, these gals could go all night. Both were scavenging about the house to find other things to try on the grill. Bananas, pecans what have you all thrown to the grill god to for some yummy food experimentation.

nutmeg grinding bringing friends together

Mar

Simple Pots

By Jean Curtis 2 Comments

Categories: Sexy Sides
Tags: barbeque, bbq, cooking, fingerling, food, grilling, oil mister, photography, potatoes

Fingerling Potatoes

Maggie Used:
Fingerling Potatoes
Salt
Pepper
Extra Virgin Olive Oil

With a pile of fingerlings, who needs fancy? Step aside and enjoy their true flavor. After the pots were scrubbed, cleaned and halved, Maggie popped them in a large piece of foil that would act as a snuggy bed for them to do their magic. Before she closed and crimped the edges, she whipped out the extra virgin olive oil to slather up the potatoes. Adding the two secret herbs and spices, salt and pepper, chopped garlic was added. Crimp the foil into a pouch and it’s grill time. Depending on the heat of the coals, by the time it takes to polish off two glasses of champagne and catch up with the latest American Idol scandal (that guy had gay stripper written all over him. Hot, baby, hot!), check the fingerlings as they are most likely close to done. These simply prepared pots with the smoke of the grill were a total hit. Heated up the next day in Mrs. Microwave Yo, they still had that amazing flavor. I’ve also prepared the pots with an oil mister, which lightly kissed the fingerlings with oil, still resulting in divine potatage yet forgiving to the waistline. I’ve tried two oil misters. The first was the Misto Gourmet. This is a fancy, sleek little number that got me all hot and bothered with its fancy spray. The romance ended a few weeks later when the light spray quickly turned to a steady piss of olive oil. The new mister, the RSVP Endurance (condom or oil mister?), seems to be consistent and reliable, but we’re still in the honeymoon phase.

Feb

Maggie Mags, A Chook and PBR Up the Wazoo

By Jean Curtis Leave a Comment

Categories: Girl On Grill Action
Tags: barbeque, bbq, beer, broccoli, chicken, cooking, food, grilling, pbr, photography, potatoes, tim tam, women

Maggie, fierce business woman and chef extraordinaire, up in the Seattle area on a business trip carved out some time to pop over and whip up some grub on the grill. Lucky for us, she brought the house down with her chicken and potatoes. Rounded out with some Romanesque Broccoli to tick off the “yes I ate my greens today” box.

She used:
Two Chickens, Organic
Beer or Pabst Blue Ribbon
Onion
Lemon
Beer Probes, Anal
Fingerling Potatoes
Romanesque Broccoli
Tim Tams!! … while you wait
Extra Virgin Olive Oil
Garlic
Wine with a cockerel on it for fun factor
-

Maggie slickered the chickens up with some extra virgin olive oil, salt and pepper. She also used some lemon to squidge on both outside and inside the chook. The chicken was fluffed and ready for what rectal pleasures lie ahead. The beer probe was quite simple to prep. Find the right PBR to pop in the beer hole. Sample a few to make sure you have the right flavor and bubblage. Maggie brought over a case of PBR to broaden her selection. Once the beer was opened, sipped and in, she popped on the chicken … and giggled profusely. Stick an onion down the neck and it’s ready for the grill. Maggie lifted off the top grill of the barbeque and got right in there with the charcoal. She made a ring of charcoal so the chicken could sit comfortably in the middle then put the lid on. Off she went to prep the fingerlings.Again, the fingerlings were left to do their thing with the help of salt, pepper, garlic and some extra virgin olive oil. Mags popped those in a snuggy, foil wrap and placed them next to the chicken. Which left time for a little Tim Tam break. Nothing wets the appetite like the sweet, chocolaty forplay of a Tim Tam. Cuz enough is just never enough. Okay, Romanesque Broccoli time. A bit tricky and Maggie would say that she’d like to give it another try. The end result was a bit dry and came out with brown tips. No matter, the broccoli was but a mere bit part to the spectacular that was chook and pots. Maggie did a quick meat temp check on the two beauties (chicken is 165˚F internal) and the dinner was done. Girrrl / Boyee / what have you, let me tell you me, that chicken was moist, hot and deeelicious. Maggie was so convincing with her tale of how good chicken made this way was, but for us skeptics, you have to taste it to believe it. I’m not into novelty, deep fried poultry type cooking, but seriously, the chicken was amazing and that’s not the PBR talking. The chicken was perfect. The potatoes … don’t get me started on the potatoes. They were also amazing with their barbeque, smoky flavor, fluffy on the inside, firm on the outside texture. Yum yum. Maggie did it all. From charcoal to mouthful she put out a meal simple to construct and powerful in flavor and HOT oh so hot.