FRIED BROCCOLI, BROCCOLI FRITTI

broccolifritti004 There’s a certain aroma and taste to our comfort foods that makes us feel safe.  Loved.  Part of something. Makes us feel OK.  We all have our own comfort foods that give us these needs and they help us when we are happy or sad.  Food has that astonishing quality for us.  When I think of comfort foods i think of many but the foods of my youth are the ones that work best.  ItalianAmericanism means you will have a fair share of things fried in breadcrumbs regardless of what part of Italy your family originally came from.  I’m postitive that my DNA craves fried or toasted breadcrumbs on a regular basis.  Certainly we can’t eat fried foods all the time but as a party food, a starter, a side the dish we will discuss in this post is one of the best in show.  BROCCOLI.  Specifically Breaded Fried Broccoli ItalianAmerican style.  Plenty of ways to fry up delicious cooked broccoli.  The way it was most served up was dipped in flour, then into eggs beaten with Locatelli Pecorino Romano, then into Italian Seasoned  breadcrumbs (Mom used the 4C Brand, and once in a while Colonna or Progresso.  Store sales dictated the purchases.) and then fried till golden on all sides.  Simple.  But they are a 5 star dish with all that flavor and you finish them with a squeeze of Lemon and maybe a sprinkle of peperoncino and more Pecorino.  Can you use Parmigiano-Reggiano? of course.  It’s just a more subtle taste.  I only think they can substitute for each other because they are both Italian Grating cheeses.  I don’t think they  taste even closely similar and I use them in different applications. But that’s just me and my foodcentric OCD at work.  When Mom made this it generally was a “next day” dish using Leftover broccoli.  I’d advise that as well.  Steam the Broccoli on Monday.  Make the Fritti on Tuesday.  Or let them fully cool after steaming and then use but they seem to turn out just right when the broccoli is leftover.

For Broccoli Fritti for 4

  • about 2 lbs of cooked, steamed, cooled or leftover Broccoli Florets
  • 3 eggs beated with 1/2 cup Grated Pecorino Romano
  •  Salt
  •  Black pepper
  • 1 cup  seasoned and sifted all-purpose flour
  • 3 cups Italian Seasoned Breadcrumbs to which you add 1/4 cup of grated pecorino
  •  Olive Oil or Corn Oil for frying
  • 2 lemons, quartered, for serving   
  •   broccolifritti 001          Let’s start cooking the broccoli!!!  Simply dust/dredge the cooked broccoli in the flour, dip into the beated eggs, then coat completely with the breadcrumb mixture.  When this is done place in the fridge for 1/2 hr- 45 minutes.  Get a large cast iron or heavy frying pan, filled 1/4 inch with the oil. When a small cube of bread sizzles and browns in it, your oil is ready.  Remove the Broccoli from the fridge.  and without crowding add the broccoli to the pan (GENTLY GENTLY ) or as they say in Italian.. Piano Piano!! and since the broccoli is already cooked, once one side is nicely browned, turn and do the same.  Don’t overcook….burnt breadcrumbs will ruin and dish and foul the oil.  Remove to paper towels on trays to drain.  Add more oil if necessary and remember to always LET IT COME BACK TO FRYING TEMPERATURE before you add the next batch… Cook these in batches.  When complete sprinkle the broccoli fritti with a little salt, pecorino and lemon juice and wedges.     Great for parties too because you can cook them ahead of time and either serve at room temperature or gently reheating in the oven.  Thanks for letting me into your kitchens as it’s my honor to share my recipes with you.  HAPPY COOKING!!!           
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SEPTEMBER SALAD….TOMATO, PAN ROASTED CORN, THYME AND RANCH WITH RED ONION

0007September is in full swing,  moving us from Summer into Fall and presenting us with some of the best produce of the season.  Tomatoes are fantastic.  Corn is amazing.  Herbs are full of flavor.  It’s right before that old fashioned “Harvest Tyme” so what better time (pun intended) to create a seasonal salad that NEVER tastes as good as right now.  Corn is PAN ROASTED and cut off the cob, mixed with sweet sun ripened  tomatoes, red onion, fresh thyme (more time, i think i have too much TIME on my hands, sorry folks couldn’t resist that bit of corn (more puns, stop!!!). Toss it all with a simple Ranch style dressing and you have a great bowl of salad.  A Celebration of September!  You can make this any time of the year but it will never taste as good as it does right now..unless you’re in the southern Hemisphere. Then you will enjoy this in a few month when your Summer is ending.  I live at the central Jersey Shore and we have farms, lots of local farms that until the first frosts of the upcoming Fall will be giving us wonderful fruits and vegetables. We are called the GARDEN STATE for a reason. Contrary to the usual media images of  the urban areas of this state, we have farms.  Lots of them.  And in September they are giving us their best.  Find some farm fresh tomatoes and corn OR maybe you grow your own!  Follow my recipe and serve this salad to your family and friends.  Let’s go into the kitchen!!!

TOMATO GRILLED CORN THYME AND RED ONION SALAD WITH RANCH DRESSING

TIME : 1 hour                         SERVES: 4-6

RANCH STYLE DRESSING

1/2 CUP BUTTERMILK

1/3 CUP SOUR CREAM

2 TBS. HELLMAN’S MAYONAISE (OR DUKE’S)

2 TBS. OLIVE OIL

1/2 TSP GRANULATED GARLIC

1 TBS. BROWN MUSTARD

1 TSP. APPLE CIDER VINEGAR

1 1/2 TBS. HONEY

2 DASHES TABASCO SAUCE

KOSHER SALT TO TASTE

FRESH GROUND BLACK PEPPER TO TASTE

whisk ALL the ingredients together till smooth and creamy.  Taste for seasoning.  Cover and leave at room temperature until the Salad is ready to “dress”.

 

SALAD

5-6 EARS OF CORN (or 2 1/2 Cups of Frozen, Drained Canned )

2 TBS. OLIVE OIL

1 MEDIUM RED ONION, SMALL DICED

2 RIPE SEASONAL TOMATOES, DICED

2  TBS. CHOPPED FRESH THYME

SALT, PEPPER

In a hot cast iron pan lightly oil the pan and fit 3 ears of corn and let it char on one side.  Turn and do this with all the ears of corn until they are all nicely charred.  When they have cooled down strip the ear of its corn by holding it vertically in a bowl (with a damp paper towel under it to keep it from moving!)using a sharp knife cut off all the kernels from the ear.  When you are done add the fresh of the ingredients to the bowl.  Season with Salt and Pepper.Then pour the dressing over it all.  Blend well.   Taste for seasoning.Chill for at least 1 hour then serve.   Taste for seasoning.

A fitting salad to usher out the growing season and warm weather!!  Happy Cooking!

 

 

 

 

 

ZUCCHINI AND SPINACH PASTINA..FROM MY KITCHEN TO YOURS

397224_3628916283922_1247137950_n Stop stressing over what to do with “all those zucchini” your garden is producing.  Remember the Winter will come and you’ll be looking at a bleak frozen patch of ground soon enough wishing Summer’s bounty was still showering you with fresh produce.  I get it though.  Most people have only a few zucchini recipes they use and it could be tiresome eating/cooking the same old same old.  A Food Obsession will help you out.  Zucchini is pretty much a neutral tasting and fairly quick cooking vegetable.  So many possibilities and combinations.  One of my favorites is with pasta.  During a visit to Italy we were served a local pasta with a sauce of Zucchini, Clams, olive oil, basil and garlic.   Amazing.  Hopefully that gives you some ideas to run with besides the usual Fried Zucchini, Zucchini Pie, Zucchini Bread options.  I love it combined with Pastina, the little star shaped pasta that is pure ItalianAmerican comfort food.  Add some fine diced zucchini and spinach to a pot of pastina with butter and grated cheese and you have a delicious dish in front of you. Summer is short so let’s get cooking this dish I created with my ItalianAmerican roots.

TIME:   45 minutes                        SERVES: 6

1 Box (12 oz) PASTINA

6 cups water or chicken stock

1/2 stick unsalted butter

2 cups finely chopped  spinach, Baby spinach is ideal.

2  medium sized  zucchini diced small

2 thin sliced cloves of garlic

Olive oil

1/2 cup Grated Pecorino Romano (Locatelli Brand) or Parmigiano, your choice

 

First make the vegetables.  They will take the longest.  In a heavy pan add some olive oil (about 2 tbs) and bring to medium heat.  Add the zucchini and season with salt. Saute this until the zucchini is soft, stirring occasionally. When the zucchini is soft (about 10 minutes ) add the garlic and continue to cook until fragrant.  Remove from heat.  Move to the back of the stove.

Cook a box of Pastina according to the package directions.  When the Pastina is cooked add the butter and season again with salt and pepper. Blend well.  Add the zucchini and the spinach (yes, add the spinach raw..it will wilt nicely in the hot pastina) and blend well.  Now add the grated cheese.  Blend.  Taste for seasoning.  Serve.  That’s it.  Elevates a pot of pastina to a more substantial meal with good vegetables.

The beauty of this dish comes from the tiny dice and chop of the zucchini and spinach.  My preference is using Pecorino because that’s how I grew up…pastina and every other pasta/macaroni was showered in Pecorino.  Only once in a while would Mom buy Parmigiano.  Harkens back to the cooking traditions of the late 1800’s /early 1900’s in Southern Italy.  Today’s Italy North and South uses Parmigiano in most recipes.  Me, I like to hold onto the tastes of my family’s kitchen.  The choice is up to you.  Enjoy it either way!!  Buona Cucina!!!

 

 

 

 

HAWAIIAN COMFORT FOOD. The Hawaiian Plate Lunch. 

Aloha readers and friends!!! Blogging from the road for the next few weeks on the Big Island of Hawaii. Flew out on Friday morning which after our Kayak found cheapest flights meant 2 stops (remember. Cheap means you have to eventually pay for it somehow. Lol ) we landed in Kona at 6:45pm. Translate that to our real East coast time of 11:45pm. Basically a very long day as we left our home at 4:30am. Too tired this morning to do the math. Lol.  However my food centric sites were determined to find spot to eat after we settled in.  There’s no late night eating here so we were crunched for time.  About 15 minutes from hotel by shuttle is a  shopping and eating complex.  We decided on the Food court because it made sense. Ippy’s Hawaiian Barbecue caught my eye. Perfect!! The first item on the menu was the Hawaiian Plate. This is a traditional island food that’s more popular as a lunch usually known as the Plate Lunch.  I fell in love with it during previous visits to Hawaii. What’s not to love???  A Hawaiian meat or fish choice always served with 2 scoops of steamed rice and a scoop of American macaroni salad (the elbow macaroni and Mayo style). Here at Ippy’s they make their plates with 2 choices.  What to do??  Here’s my thinking process. In my head what do I think is most Hawaiian. Best answered by a Hawaiian but this mainlanders decided the Kalua Pork Is going to be my “most Hawaiian” choice.  This is the pork that’s traditional slow cooked and then shredded. The smoke from the cooking process and some Hawaiian salt are the general ingredients. Forvmy other choice I went with the beef teriyaki.  Superb. Thin shaved beef cooked with Teriyaki. BOOM. They were served in a bed of shredded cabbage. Topped with green onions. Aloha. This type of Plate is also known as a Mixed Plate since it has more than one entree. Now what do I really love about this Plate besides its components and that I’m on vacations???  Surely that makes everything taste better.  There’s an amazing story behind the origins of the dish. You know me. I love immigrant stories. It is said that in Order to cheaply feed the immigrant Japanese girls workers families devises this sort of Bento box meal that could be eaten in the fields and was heavy on the carbs to keep the works full of energy. As Hawaii became more of a melting pot various groups like the Chinese, Filipinos, Portuguese, Koreans All added their touches to the plate’s cast of characters. It’s evolved into the one of Hawaii’s iconic dishes. Now for all you who are horrified by that carbload in the dish that should make you understand why it is the way it is.  It reflects historical economics and ethnicity.  Fantastic.  Try making a Plate Lunch at home.  Grilled teriyaki fish. Chicken. Pork. Beef. Shredded pork. Shrimp. Linguica. Kalbi. Just some of the entree choices. But the 2 scoops of steamed white rice and American Macaroni Salad are constant. Enjoy a taste of Hawaii in your kitchen.  Download that Don Ho on your Spotify app. Mahalo!!!

SAUSAGE AND BROCCOLI RABE PIZZA FROM NAPLES….SALSICCE E FRIARIELLI

OLYMPUS DIGITAL CAMERABROCCOLI RABE,  SAUSAGE AND PIZZA.  Sounds amazing and it is and it’s a classic.  Long before the tomato was introduced from the Americas to Europe Pizza was made using whatever the cook found in their pantries and gardens.  Most pizza reflected the local ingredients and this pizza we will make is one of the oldest Pizze in Napoli.  Naples, storied home of the modern pizza (tomato, mozzarella, basil) is also the land of the FRIARIELLI which is grown all around Naples is almost revered with a religious fervor.  I’ve never been able to ascertain whether it’s the same as our American Broccoli Rabe or a member of the family of similar greens (Cima di Rape being another one used in Puglia and Basilicata, Broccoletti in Rome) but in the USA I’ve never seen it marketed as Friarielli.  The popularity of Broccoli Rabe in America is due to this religious cult of worshiping the delicious bitter greens that the Italian Americans from Southern Italy,  Naples and Puglia in particular brought with them during the great Immigration from 1880-1930.  Every ItalianAmerican grew up with Broccoli rabe, marketed by the Andy Boy Corp who planted the seeds in California and began a huge business off of his forms of Broccoli.  Look at the label on your broccoli rabe.  Most likely it’s the Andy Boy brand, named after one of the founder’s sons. The founders were immigrants from Messina, Sicily, Stefano and Andrea (Andrew) D’Arrigo.  The family still owns the company.  We owe our American broccoli and broccoli rabe eating to them.  0001  There’s a 95 year old photo of Andrew D’Arrigo, “Andy Boy” the face on the familiar label.  0002How many of those labels did I see my mom take off of the Broccoli Rabe or Broccoli before she washed (and washed, and washed and washed) them prior to slicing them down for her various dishes.  That bitter, sulphury aroma of broccoli rabe cooking with garlic, peperoncino and olive oil is one of my most favorite sentimental food smells.  Brings me back to Mom’s kitchen with the first whiff.  Friarielli grow in certain regions around Naples and up into Avellino and Benevento, neighboring Provinces.  They are hallowed in those parts and great care and pride is taken with their preparation for eating.  This pizza is part of La Cucina Napoletana, the great cuisine of Naples which has given birth to much of what is part of the global and the Italian American cuisines. Sausage and Broccoli Rabe pie Naples style traditionally is without tomato.  That proves it’s an ancient dish.  The ingredients and preparation are simple and straight forward.  IMG_2069 The Broccoli Rabe (Friarielli).

An old Napoletana saying is  ” A SASICC E’ A MORT  RE FRIARIELL”.  Sausage will die without Broccoli Rabe.  They are meant for each other!!  Let’s make A’PIZZ…

 

1 Pizza Dough (homemade or bakery bought, don’t use the commercial brands, too many additives)

Risen for 24 hours.  Press into a well Olive Oiled pan till it hits all the sides of a standard baking  1/2 sheet.  I prefer the heavy gauge restaurant supply ones, They heat up more evenly.

1 head of Broccoli Rabe, well rinsed and dried, then chopped discarding the thicker stem ends.

Olive Oil

2 sliced cloves of Garlic

Peperoncino

Salt

Water

3 Sweet Italian Sausage with fennel Links , remove the meat from the casings.

2 cups of diced PROVOLA Cheese, or a blend of diced Mozzarella and Provolone.

While the dough is resting in the pan, heat 2 tbs of olive oil, add the garlic and peperoncino (to taste), pinch of salt.  When the garlic is fragrant add the Broccoli Rabe and cook this for at least 10 minute on medium.  Add 1/8 cup of water and just continue to cook until the broccoli rabe is soft.  Make sure the water has evaporated.  Drain.

In another pan heat 1 tbs olive oil and add the sausage meat.  Cook over medium stirring ocassionally until the meat is almost cooked.  Drain and add to the Broccoli Rabe.  Pre heat oven to 500 degrees F.guancialeravioli 022

Drizzle some olive oil over the pizza dough and then place one cup of the cheese over the top.  then the Sausage and Broccoli Rabe mixture.  Then the remaining cup.  Place on the bottom rack of the oven and bake for 10 minutes,  Then rotate the pan and bake for an addition 5-10 minutes being careful not to over cook.   When done slice into squares and let it sit for a few minutes.  Serve.  FANTASTIC!

The lead picture is the first time I had Friarielli.  We were on a family vacation on a MSC Italian Line cruise around Italy.  The cruise ship kitchen was decidedly Napoletana and the daily foods reflected this.  Other regions were represented as was the rest of the world’s cuisines, but the bulk of the meals were Napoletana and southern Italian.  I asked a server if I could talk to the chef or a cook and get this recipe for that picture.  I was shown the Friarielli which were on my bucket list and was told how to make this pizza.  I was also told how the sausage and friarielli combo is near and dear to Napoletana hearts and I shared how my ItalianAmerican world back in the USA is in love with that combination as well.  So you’ve just enjoy part of that wonderful vacation around Italy my family had by reading this and hopefully you’ll create this beloved pizza in your own kitchen.

 

GET YOUR PASTA ANGRY!!! PASTA ALL’ARRABBIATA!!! PASTA WITH CHILES AND TOMATO

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PASTA ALL’ARRABBIATA…translated it means ANGRY MACARONI.  A descriptive term referring to the spicy heat in the dish from the PEPERONCINO, or dried crushed red chiles that are used all over the world including many regions of Italy.  The dish is said to have originated in Rome and often it’s catalogued in La Cucina Romana (Roman cuisine) but Southern Italy has so many instances of chile-infused oil , or lard based , or tomato based sauces for pasta that it’s really a tough call.  What is generally thought of as the right pasta to serve with Arrabbiata sauce is PENNE, or PENNETTA.  Perfect when some of the tomato and chile flecks get caught inside of the penne.  I also love it with spaghetti…as illustrated in this ridiculous poor quality grainy Selfie..IMG_9327  Don’t be bullied.  Penne is the most popular pasta used  for a reason, it’s just a great match. But Spaghetti and any other pasta you like works too.  Shh..just don’t say that in Italy.  LOL.   In the town of Marigliano outside of Naples in Campania the beginning of July is given over to a Sagra, or a Celebration in honor of PENNETTA ALL’ARRABBIATA.  Imagine?  A feast celebrating a dish of tomatoes, olive oil, garlic, hot peppers and penne? 02-Locandina-01-701x1024This year’s announcement for the Sagra.  Music, Drink and Pennetta All’Arabbiata.  I think I like the sound of this.  The sauce for Arrabbiata, like SO many of Italy’s pasta sauces is a simple affair.  Olive Oil, Chiles, either Fresh or dried, garlic (some use onion), Italian Tomatoes, basil or not..Salt, and Penne. Really. That’s it.  From what my amateur research has gathered, recipes calling themselves “true” Roman recipes all use fresh chopped chiles.  Southern Italian recipes and Italianamerican recipes use Peperoncino, the same pepper,  but dried.  While they may be the same vegetable they do have different tastes.  One imparts a fragrant fresh taste with it’s heat and the other gives a deep earthy flavor and heat.  One day I will try this dish with fresh chiles, for now I use the dried.  While it’s a very quick dish to make the best way to get maximum chile flavor and heat is to slowly “fry” it in the Olive Oil rather than add it to the simmering sauce or only when ready to eat.  For dinner for 4-5 here’s how I do it.

TIME: 1 hour or less                                 SERVES: 4-5

1/2 cup good quality Olive Oil or Extra Virgin, preferably Italian

1 TBS. PEPERONCINO (crushed dried red hot pepper flakes), plus more for serving

2 sliced cloves of Garlic, or 1 small onion finely diced

Kosher Salt

2 28 oz cans SAN MARZANO DOP TOMATOES (or Italian Plums) crushed with your hands

1 pound Penne (I use imported ITalian Pasta )

4 Basil leaves

In a large pan or heavy pot heat the olive oil to medium.  Add the peperoncino and let this sizzle and pop on medium heat for a good 4 minutes.  This releases the oils in the dried peppers and helps to carry all of it’s flavor through the sauce.  Add 1/2 tsp of Kosher Salt.  Add the garlic and  (tricky here) saute’ until you just bring the slices to where they begin to get golden color than add the Tomatoes. Blend well and bring to a boil, then  back down to a simmer.  Allow the sauce to thicken, this will take some time, maybe 1/2 hour.  Then taste for seasoning.  If the sauce is thick enough (not watery) add the basil leaves and stir.  If it needs more time, keep it on low simmer until you get a thicker sauce.  Arrabbiata’s beauty is that it’s not “supposed” to be scorching…unless you want it to be.  At this point you can add more peperoncino to taste.  I find when feeding the family, less is more.  I’ll add more on my dish when I sit down anyway to get it to my heat threshold.  While the sauce is cooking , during the last 10 minutes, make a pound of Penne or Spaghettti till just al dente. Drain and add to the sauce and let it cook in the sauce for only 3 minutes.  Tear in the Basil leaves…mix, taste for seasoning, then serve.

IMG_9328IMG_9329IMG_9332 Dress the pasta with some Grated Pecorino Romano, a drizzle of Olive Oil, and more Peperoncino.  GET ANGRY!!! ARRABBIATA!!!!!  A grating of Pecorino or Parmigiano if you like!  I like.

Here’s a variation…PASTA ALL’ARRABIATA con SPINACI SALTATI.  Saute’ some fresh spinach with garlic and olive oil. Serve on top of the Sauced Pasta.  Then mix it all in after you’ve taken a nice pic for Instagram, Snapchat or Facebook…ok Twitter and Pinterest too. OLYMPUS DIGITAL CAMERAHere’s a tip regarding Italian tomato sauces from South to North…only a handful are more complex requiring a sizable list of ingredients.  The vast majority are but a handful of ingredients.  What makes people NOT angry with this Arrabbiata is that you control your anger..an anger management of sorts  LOL.  The amount of peperoncino heat is up to you but it needs to be more than just a pinch since it’s not just Sugo di Pomodoro or Marinara, but a wake up call for the taste buds..feel the burn!!!  Happy Cooking!!

CHICKEN, PROVOLONE, PARSLEY AND BASIL PATTIES, SUMMER LOVE

401674_3107550370100_1304531591_32244544_484452443_nSummer, love it, can’t wait for it to start and hate when it’s over. This is my happy time.  Even the food changes for the most part as I migrate to being outside versus inside and what better way to start of the month of June than with a recipe of mine that is best when cooked on a charcoal or gas grill.  CHICKEN PATTIES…now don’t think a dry hockey puck of plain chicken with some seasoning, i understand that fowl (get it?? please lol) version is a thing.  Mine though reflects my world, that ItalianAmerican world of NYC and NJ that has a particular love for ItalianAmerican cuisine.  Every Summer growing up starting with Labor Day the local Salumerias (Pork Stores) would start selling certain meats just made for the Summer months.  The Cheese and Parsley ring on the crisscrossed skewers and the chicken patty made with Provolone and Parsley, sometimes Basil too, sometime diced peppers and onions in the mix too but my preference was/is the provolone/parsley and basil blend.  Easy to make, easy to cook and wonderful to eat.  These patties of my youth and current life are delicious.  You need a good sharp chef’s knife and a food processor.  What?  What about ground chicken?   It will be too dry.  It will be too processed and the texture will be off.  Your end pattie should have some chicken texture.  Trust me, it makes for a better pattie.

The recipe makes 4 patties.

TIME: 45 minutes                                     YIELD: 4 PATTIES

3 FULLY TRIMMED BONELESS SKINLESS CHICKEN BREAST, ORGANIC IF POSSIBLE

1 FULLY TRIMMED BONELESS SKINLESS CHICKEN THIGH, ORGANIC IF POSSIBLE

or use all breast, or all thigh, if all thigh it will take longer to cook.

1/4 CUP FINELY DICED SWEET ONION

1 TSP WHITE WINE

1/4 CUP DICED PROVOLONE (AURICCHIO BRAND IMPORTED FROM ITALY PREFERRED)

1/8 CUP GRATED PECORINO ROMANO

2 CHOPPED SPRIGS OF ITALIAN FLAT LEAF PARSLEY

2 BASIL LEAVES

1 TSP COARSE ITALIAN BREAD CRUMBS

1/2 TBS. OLIVE OIL

1 TSP KOSHER SALT

1 TSP CRACKED BLACK PEPPER

 

Chill the blade and bowl of a food processor for 10 minutes.  Then Pulse the meat and cheese no more than 3 times. Add the rest of the ingredients.  Pulse JUST until everything is blended.  Turn out the mixture into a bowl and form into 4 equivalent patties. Place on wax paper and cover with plastic wrap and chill in the fridge for 20 minutes to 1 hour.

On a well oiled grate, grill the patties on medium heat (whether it’s gas or charcoal) and grill on each side for at least 5 minutes per side, certainly make any time adjustments for your grill.  A too high grill will burn the outside and keep the inside close to undone.  A too low grill will steam the patties.  Yes, all these different temps and methods change how the end product tastes!! When they are done, place on a platter and tent with foil.  Leave them sit for 5 minutes.  Then serve on Rolls or on their own..  A very delicious taste of my “Summer”. Enjoy.