Get cookin' with this tasty burger that won't pack on unwanted
pounds. Or fire up the flame with this shame-free fare.
Vegetable cooking oil
1 pound ground sirloin
1/2 red bell pepper, cored, seeded and grated
1 egg white
1 teaspoon salt
1/2 teaspoon hot sauce
1/2 cup fresh corn kernels
1 cup diced tomato
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
4 whole-wheat burger buns
Coat grill with cooking spray; heat on high. Mix sirloin, bell pepper, egg
white, 1/2 teaspoon salt and hot sauce in a bowl. Form into four 4-inch
patties. Set aside. Cook corn with 1 tablespoon water in microwave 30
seconds; mix with tomato, cilantro, juice and remaining 1/2 teaspoon salt in
another bowl. Grill burgers 12 minutes, turning halfway through, until no
longer red in the center. Place on buns and top with salsa. Serve with
Grilled Tricolor Peppers.
CampFire French fries
4 potatoes, cut into strips
1 T. parmesan cheese
1 T. margarine
2 T. bacon bits
Place each sliced potato on a square of heavy duty foil. Sprinkle with salt,
pepper, cheese. Toss to coat. Dot with margarine, sprinkle with bacon bits.
Seal foil, leaving a steam vent on top. Grill over hot coals 30-45 minutes,
turning 2 or 3 times.
Michigan School lunches "1965" Old time Pizza Burgers
They uses to make these in our school when I was young. Later I found
it in a very old better homes and gardens cookbook that my mother kept
forever. It makes 8 burgers so I said 4 servings. You will be
lucky to get one if the kids get there first. They are that good
1 1/2 lb ground beef
1/3 cup grated parmesan cheese
1/4 cup finely chopped onion
1/4 cup chopped pittedblack olives (optional)
1 tsp salt
1 tsp dried oregano crushed
1 6-oz can tomato paste
4 slices long mozzerella cheese cut into slices
8 cherry tomatoes, halved (I omit these)
8 slices french bread or 4 hamburger buns grilled
Combine first 7 ingredients and a dash of pepper.
Shape into 8 patties oval if bread and round if buns.
Broil over medium coals or heat if gas for 10 minutes.
Turn over.
Cook a few minutes (5) longer topped with cheese making a cross on
each burger.
**********************
Note: In the mean time grill buns or bread.
serve open faced with a two halfs of a cherry tomatoe on top
Rum Ginger Steak Marinade
1/2 cup crushed pineapple with juice
1/3 cup rum
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon fresh grated ginger
2 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
Combine all ingredients in a small mixing bowl. Put staeks of your
choice into a large zip lock bag and pour marinade over steaks.
Marinade for 3 to 6 hours or overnight. Be sure to rotate steaks to
properly absorb marinade. Rotate as often as you like during this
period.
BBQ as Usual
Note: Rib Eye and Porterhouse are my favorite steaks to use.
Grilled Margarita Shrimp
A nice tart, sweet, and spicy shrimp dish marinated in a margarita sauce. Prep Time: 12 minutes
Cook Time: 6 minutes
Ingredients:
2 pounds shrimp, peeled and de-veined
1/4 cup tequila
1/4 cup cilantro, chopped
1/4 cup olive oil
2 cloves garlic, minced
1 jalapeño, minced
2 tablespoons triple Sec
2 tablespoons lime juice
Preparation:
Combine all ingredients, except shrimp, in a medium mixing bowl. Add shrimp, cover and let marinate in refrigerator for 2-3 hours.
Remove shrimp and discard marinade. Thread shrimp onto skewers and grill for 5-6 minutes, turning occasionally. Remove from grill and serve immediately
Vodka Martini Smoked Salmon
This is a great salmon for any occasion. Of course, it goes really well with a nice vodka martini. You can either have this dish "as is," or mix it with your favorite herbs, spices, and cream cheese to make a smoked salmon dip.
Prep Time: 15 minutes
Cook Time: 2 hours, 00 minutes
Ingredients:
1 salmon, cleaned (about 3-4 pounds)
6 sprigs fresh dill
1/4 cup lemon juice
1/4 cup vodka
1/4 cup vermouth
3 tablespoons butter, melted
1 tablespoon horseradish
2 cloves garlic, minced
1 lemon, sliced
1/2 teaspoon hot sauce
Preparation:
Prepare charcoal grill for indirect cooking over hickory or alder wood chips.
Wash salmon and pat dry. Fill with dill and lemon slices and set fish aside. Place remaining ingredients in small saucepan and bring to a boil. Remove from heat and set mixture aside.
Lay salmon on a large piece of aluminum foil. Close three of the sides, pour in basting sauce, and fold over fourth edge. Place salmon on grill over a drip pan and allow to cook on low heat (about 225 degrees F.) for 1 hour. Open one side of the foil and let salmon cook for an additional hour.
Mai Tai Turkey Kebabs
This is a great Hawaiian-style turkey kebab recipe. Serve over white rice or with grilled vegetables.
Prep Time: 15 minutes
Cook Time: 14 minutes
Ingredients:
12 ounces turkey breast, cut into 1/2 inch cubes
1/3 cup unsweetened pineapple juice
1/4 cup dark rum
2 tablespoons triple sec
1 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon olive oil
Preparation:
Combine all marinade ingredients (everything but the turkey) in a large bowl. Add turkey pieces, cover, and marinate in refrigerator for 3-5 hours.
Preheat Grill. Take turkey out of container, making sure to reserve marinade. Place sauce in small saucepan and bring to a boil for 2 minutes. Removed pan from heat. Thread turkey onto skewers. If using wooden skewers, make sure they have been soaked in water for an hour before using.
Place skewers onto grill, cover, and cook over direct medium heat for 12-14 minutes. Brush with marinade occasionally during cooking process. Remove from heat and serve immediately.
Gin and Tonic Grilled Chicken Kebabs
What better way to liven up a cocktail party than to make foods with actual cocktails. Try this chicken kebab recipe the next time you have such a party. Make sure you don't let the chicken marinate longer than 20-30 minutes.
Prep Time: 10 minutes
Cook Time: 13 minutes
Ingredients:
6-8 chicken breasts, cut into 1 inch cubes
Marinade:
1 onion, finely chopped
1 cup water
1 cup gin
1/4 cup tonic
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried basil
Preparation:
Combine all marinade ingredients in a large bowl. Add chicken pieces and marinate for 20-30 minutes. Preheat grill. Removed chicken from marinade, but do not discard. Thread chicken onto skewers (if using bamboo skewers, remember to soak them for an hour before use) and place on grill on medium high heat for 4-6 minutes per side, turning once. Take remaining marinade and simmer in saucepan. Once chicken has finished cooking, serve with sauce over top.
Smoked Sangria Beef Brisket
This is a nice twist to a traditional brisket. This recipe calls for a sangria marinade and sauce that is sure to enhance an already delicious smoked brisket.
Prep Time: 15 minutes
Cook Time: 5 hours, 00 minutes
Ingredients:
1 4 pound beef brisket
1 cup zinfandel
1/4 onion, finely chopped
4 cloves garlic, minced
2 canned chipotle chilies, minced
3 tablespoons triple sec
2 tablespoons chili powder
3 tablespoons water
1 teaspoon orange zest
1/2 teaspoon black pepper, ground
Preparation:
Combine all ingredients, except brisket, in a large mixing bowl. Place brisket in large container, pour over marinade, cover and allow to marinate for 2-3 hours. Remove brisket from marinade making sure to reserve it for later.
Prepare smoker. You will want it to smoke for about 4-5 hours at 200-220 degrees F. Place brisket on smoker and cook until the internal temperature reaches 165 degrees F. Remove brisket from smoker and wrap tightly in aluminum foil. Let set for thirty minutes.
Place reserved marinade in saucepan and bring to a boil. Reduce heat and simmer until sauce begins to thicken. Serve sangria sauce over sliced brisket.
Honey garlic Ribs or Ribettes
Honey and garlic make an interesting flavor combination.
3 1/2 pounds Boston pork butt and/or spareribs
Marinade:
2 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
3 - 4 garlic cloves, crushed
1/4 cup liquid honey, or 2 tablespoons honey dissolved in 4 tablespoons water
If using pork butt, cut into 3/4-inch lengthwise strips, trimming off part of the fat. For the spareribs, leave in big flat pieces and cut into individual ribs after cooking.
Place the pork butt or spareribs in a shallow dish. In a small bowl, combine the marinade ingredients. Add the mixture to the meat and marinate in the refrigerator, covered, for 2 hours. Turn occasionally to make sure the meat is completely coated.
Preheat the oven to 350 degrees Fahrenheit. Line 1 or 2 cookie sheets with aluminum foil. Place a rack on the cookie sheet and place the pork on the rack. Roast the pork for 30 minutes.
Brush with the honey and water mixture, turn over and brush the other side, and then roast for another 25 - 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit. Remove and cool briefly before serving.
*If the pork isn't cooking quickly enough, you can broil the meat for about 5 minutes before turning them over.
Variations
For a more garlicky flavor, add extra garlic when brushing the pork with honey. If you need a substitute for honey, try using brown sugar.
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