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Summer Grilling

Summer Grilling

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  • Grilled Portobello Mushroom Burger

    Grilled Portobello Mushroom Burger Grilled Portobello Mushroom Burger

    Grilled Portobello Mushroom Burger

    A delicious alternative to traditional burgers.
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    Prep Time

    1 hour

    Cook Time

    8 minutes

    Serves

    2

    Ingredients

    • 2 large portobello caps, cleaned and stems removed
    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon garlic, minced
    • 1/2 teaspoon salt
    • pepper, freshly ground
    • 2 slices cheese, (provolone, blue cheese, smoked Gouda, cheddar, or mozzarella)
    • toppings, (pesto, lettuce, spinach, arugula, tomatoes, pizza sauce, roasted red peppers, sun-dried tomatoes)
    • 2 wheat rolls, toasted
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    Directions

    Preparation

    In a small bowl mix together your balsamic vinegar, olive oil, minced garlic, salt and pepper. Place the portobello mushrooms in a plastic bag and pour the marinade over them. Let the mushrooms marinate for 30-45 minutes. Preheat the grill. Brush the grill with a little olive oil and place the mushrooms stem side down on the grill. Cook for four minutes. Flip the mushrooms over (stem side up) and cook for two more minutes. Top with your favorite cheese and let cook for two more minutes on the grill, until the cheese has melted. Place the mushrooms on a toasted bun and add your favorite toppings to your burger. Serve with a side of chips, pretzels, or carrot sticks.

  • Badass Spare Ribs

    Badass Spare Ribs Badass Spare Ribs

    Badass Spare Ribs

    No matter your fuel, that first grill of the season had better be a good one. So you better come stronger than a basic meal of burgers and non 100% beef hot dogs. If I wasn't grilling all year round, I'd say spare ribs would be the way to go. Recipe by Kenmore Guest Blogger Curtis Silver.
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    Prep Time

    1 hour

    Cook Time

    4 hours

    Serves

    1

    Ingredients

    • spare ribs
    • 1 tablespoon oil, olive or vegetable
    • 1/2 yellow onion, diced
    • 2 cloves garlic, diced
    • 1/2 cup cider vinegar
    • 1/2 cup Worcestershire sauce
    • dry mustard
    • dark brown sugar
    • paprika
    • salt
    • cayenne pepper
    • 1 cup ketchup
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    Directions

    Step 1

    Dump the onion and garlic in a food processor, then saute in a fairly large pan until clear. Add the oil in when you do that. Don't burn them, otherwise you will then end up with barbeque sauce that tastes like burnt onion. Add in the rest of the ingredients, save for the ketchup. Bring it all to a boil, then turn the heat off. If you've got a Kenmore Induction Plate, this shouldn't take too long.

    Step 2

    Add the ketchup as this mixture starts to cool. Stir like you've never stirred before, that means no lumps. This isn't a brownie mix, you've got to smooth it out. When your old tennis elbow injury starts to flare up, you've probably stirred it enough.

    Step 3

    Put the sauce aside. The trick to grilling ribs, grilling not smoking, is to cook them first. I know, it sounds like cheating. I cook them in the oven on a broiler pan for about four hours. The ribs are rubbed with a spice mixture of random assortment, and covered with aluminum foil. It's important to keep them moist, so every 30 minutes or so you open the oven and pour some additional liquid in the broiler pan. I like to use a combination of water, apple juice and Mountain Dew. No lie.

    Step 4

    After the ribs are nice and tender, that's when you throw them on the grill and apply your sauce in a very liberal manner. Slop that sauce on like you are Jackson Pollack with an unlimited paint supply. Apply sauce to both sides, flip often and alternate between top and bottom rack to avoid the sauce burning. You'll know they are done when you go to flip them and they just start to fall apart. Throw on some Italian sausage and some shrimp skewers (coated with butter and garlic) and you've got yourself the perfect meat filled grilled meal to kick off the summer.

  • Herb-Buttered Grilled Corn

    Herb-Buttered Grilled Corn Herb-Buttered Grilled Corn

    Herb-Buttered Grilled Corn

    This recipe is a great way to use up any herbs from your herb garden. The finished product is delicious, buttery and so fresh tasting!
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    Prep Time

    5 minutes

    Cook Time

    15 minutes

    Serves

    1

    Ingredients

    • 6 ears fresh corn, cleaned
    • 6 tablespoons sweet butter, softened and divided
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon fresh basil
    • 1 teaspoon fresh thyme
    • 1 teaspoon fresh parsley
    • 1 teaspoon fresh rosemary
    • 6 pieces aluminum foil, big enough to wrap cobs
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    Directions

    Method

    Place each ear of corn on a piece of foil. Melt 1 tablespoon of butter and dissolve the sugar and salt into it. Add to the remaining butter and blend well. Mix herbs together and add to butter. Rub mixture onto each cob. Wrap foil around the corn and grill 15 minutes, turning often.

  • Barbecued Oysters on the Half Shell

    Barbecued Oysters on the Half Shell Barbecued Oysters on the Half Shell

    Barbecued Oysters on the Half Shell

    A zesty relish provides a fitting accompaniment to fresh oysters served right on the half shell.
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    Prep Time

    10 minutes

    Cook Time

    20 minutes

    Serves

    24

    Ingredients

    • 1/4 cup extra virgin olive oil
    • 2 teaspoons lemon zest, preferably Meyer lemon
    • 2 tablespoons flat-leaf parsley, chopped
    • 1 teaspoon fresh oregano, minced
    • 2 shallots, minced
    • 1 tablespoon lemon juice, preferably Meyer lemon
    • 5 green olives, such as Picholine, pitted and finely chopped
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • canola oil, for grill
    • 24 oysters, scrubbed
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    Directions

    Prepare Relish

    In a medium bowl, whisk together olive oil, lemon zest, parsley, oregano, shallots, lemon juice, olives, salt and pepper. Set aside. Heat an outdoor grill (or a stovetop ridged grill) to very hot. If using an indoor ridged grill, brush the grill with canola oil.

    Grill Oysters

    Place whole oysters, flat side up, on the grill and grill until oyster shells open, about 5-7 minutes. Discard any oysters that do not open. Once the oysters have cooled slightly, use an oyster knife to detach the oyster meat from flat shell, discarding top shell, and leaving the meat in the bottom, rounded shell. Add 1-2 teaspoons of relish to each. Return to the grill and heat through (1 more minute), or until hot.

    Serve

    Transfer oysters to a serving platter, garnish the platter with lemon and herbs and serve immediately. Serves 24.

  • Grilled Potatoes with Feta, Green Olives and Mint

    Grilled Potatoes with Feta, Green Olives and Mint Grilled Potatoes with Feta, Green Olives and Mint

    Grilled Potatoes with Feta, Green Olives and Mint

    Cooking vegetables on the grill can really add a unique flavor. With the right preparation, you can create a truly memorable dish.
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    Prep Time

    15 minutes

    Cook Time

    15 minutes

    Serves

    8

    Ingredients

    • 2 1/4 pounds small, red-skinned new potatoes
    • 6 tablespoons extra virgin olive oil
    • 1/2 teaspoon kosher salt
    • 1/2 cup water
    • 2 teaspoons lemon zest
    • 2 tablespoons fresh flat leaf parsley leaves, chopped
    • 2 tablespoons fresh mint leaves, chopped
    • 2 teaspoons fresh oregano or marjoram leaves, chopped
    • 1/2 cup Picholine olives, pitted, coarsely chopped
    • 3 ounces feta cheese, drained and crumbled
    • black pepper, freshly ground
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    Directions

    Pre-cook Potatoes

    Preheat an oven to 400 degrees. Scrub the potatoes, cut them in half or in quarters depending on their size (they should be one-bite size) and place in a clay or metal baking dish. (Do not crowd the pan or they will take much longer to cook. The potatoes should be in a crowded single layer at most.) Drizzle with 1 tablespoon olive oil and sprinkle with salt. Add 1/2 cup of water by pouring into the corner of the baking dish. Cover tightly with foil and bake until tender, 30 minutes. (A knife inserted into the potato should encounter no resistance.) Cool slightly.

    Grill Potatoes

    Preheat an indoor or outdoor grill until hot. Brush the grill with 1 tablespoon of olive oil and toss the potatoes with 2 tablespoons olive oil. Grill, turning occasionally, until they have grill marks, 5-7 minutes. Remove from the grill and place in a large serving bowl.

    Assemble Salad

    Add the remaining 2 tablespoons olive oil to the grilled potatoes, plus the lemon zest, parsley, mint, oregano and olives. Mix well. Add the crumbled feta. Season to taste with salt and pepper. Toss gently and serve warm or at room temperature.

  • Rosemary-Pepper Rib-Eye Steak

    Rosemary-Pepper Rib-Eye Steak Rosemary-Pepper Rib-Eye Steak

    Rosemary-Pepper Rib-Eye Steak

    There's nothing like a good rib-eye steak. Pepper and rosemary are the perfect spice accompaniment for this fine piece of beef.
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    Serves

    6

    Ingredients

    • 1 tablespoon rosemary leaves, finely chopped, plus more for garnish
    • 1 tablespoon fresh thyme leaves, finely chopped
    • 2 tablespoons garlic, minced
    • 1 teaspoon black pepper, coarsely ground
    • 1 1/2 teaspoons kosher salt
    • canola oil, for searing
    • 6 6 oz ribeye steaks
    • 3 tablespoons Dijon mustard
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    Directions

    Step 1

    Heat an outdoor grill on high heat.

    Step 2

    In a small bowl, mix together the rosemary, thyme, garlic, black pepper and salt. Set aside.

    Step 3

    Brush grill with canola oil. Sear the filets until browned, approximately 2-3 minutes per side. Transfer the filets to a sheet pan. Brush mustard on both sides of meat and sprinkle each side with the herb mixture. Transfer back to grates and close the grill. Cook until fully done, about 5 more minutes turning once. Cook until internal temperature reaches 125°F, for rare meat. For medium, roast to 135ºF and for well done, roast to 145°F.

    Step 4

    Serve beef with a sprig of rosemary.

  • Lamb and Pistachio Burgers with Feta Centers

    Lamb and Pistachio Burgers with Feta Centers Lamb and Pistachio Burgers with Feta Centers

    Lamb and Pistachio Burgers with Feta Centers

    Give your burgers a Mediterranean twist by adding some feta, lamb and pistachios. This recipe is by Bibby Gignilliat of PartiesThatCook.com
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    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    4

    Ingredients

    • 2 teaspoons ground cumin
    • 3/4 pound ground beef
    • 3/4 pound ground lamb
    • 1 1/2 cups pistachio nuts, shelled and chopped
    • 1 medium onion, grated and strained
    • 1 clove garlic, minced
    • 2 1/2 teaspoons kosher salt
    • 1/4 teaspoon crushed red pepper flakes
    • 1/2 cup cilantro leaves, chopped
    • 2 ounces Feta cheese, cut into half-inch cubes
    • 4 hamburger buns, toasted
    • hummus, thinned with 1 tbsp. olive oil and 1 tsp. lemon juice
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    Directions

    Make Burgers

    In large bowl, combine ground cumin, lamb, beef, pistachios, onions, garlic, salt, red pepper flakes and cilantro. Mix with hands. Chill 10 minutes. Cut feta into 1/2-inch cubes and set aside.

    Assemble Patties

    Roll meat into four round balls. With fingers, indent center of each patty and place 3-4 pieces of feta in indentation. Flatten patties, completely surrounding feta, into four 3-inch patties about 1-1/2 inches thick.

    Cook Burgers

    Heat large cast-iron skillet or grill. When hot, add patties and cook over moderately high heat until browned, 5 minutes per side for medium-rare. Transfer to large plate and let rest for 5 minutes.

    Serve

    Place burgers on toasted buns and top with hummus.

  • Soy-Marinated Flank Steak with Cilantro-Sesame Pesto

    Soy-Marinated Flank Steak with Cilantro-Sesame Pesto Soy-Marinated Flank Steak with Cilantro-Sesame Pesto

    Soy-Marinated Flank Steak with Cilantro-Sesame Pesto

    A riot of fresh ingredients makes this marinade stand out. Throw it on some flank or skirt steak and see for yourself.
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    Serves

    1

    Ingredients

    • 3/4 teaspoon kosher salt
    • 3 scallions, light green parts only, roughly chopped
    • 1/2 bunch cilantro leaves
    • 1/2 bunch flat leaf parsley
    • 1/2 cup extra virgin olive oil
    • 1 teaspoon toasted sesame oil
    • 2 tablespoons pine nuts, toasted
    • 1 clove garlic, peeled and smashed
    • 1 tablespoon sesame seeds, toasted
    • 2 2 lb. flank steaks, (can substitute skirt steak)
    • 2 cups soy sauce
    • 1 tablespoon brown sugar
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    Directions

    Steak

    Heat oven to 400°F. Trim silver skin and excess fat from the flank steak. Score the meat on each side with the tip of the knife. Mix together all marinade ingredients. Place the steaks in a large glass or ceramic baking dish and pour the marinade over them, rubbing it into the meat. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. Let the steak return to room temperature before grilling.

    Pesto

    Place all ingredients except sesame seeds into food processor bowl. Process until smooth. Stir in sesame seeds and adjust seasoning if necessary.

    Grill the Meat

    Remove the steaks from the dish and scrape off most of the marinade. Heat a ridged grill pan or an outdoor grill over high heat. Brush the grill with a bit of canola oil; then sear the flank steaks on both sides until golden brown in color. Transfer the browned steaks to a sheet pan, and finish cooking in the oven to desired doneness, about 10-15 minutes. (For rare meat, cook steak to 125°F, for medium- rare to 135-140°F.) Slice and serve. Recipe created by Parties That Cook® www.PartiesThatCook.com

  • Grilled Chicken Skewers with Lemons and Salsa Verde

    Grilled Chicken Skewers with Lemons and Salsa Verde Grilled Chicken Skewers with Lemons and Salsa Verde

    Grilled Chicken Skewers with Lemons and Salsa Verde

    Dress up these grilled chicken skewers with a freshly made green salsa.
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    Prep Time

    1 hour

    Cook Time

    15 minutes

    Serves

    8

    Ingredients

    • 1 teaspoon marjoram or oregano leaves
    • 1/4 cup mint leaves, packed
    • 1 cup flat leaf parsley, packed
    • 1 clove garlic, peeled
    • 1 salt-packed anchovy, rinsed and bones removed
    • 1 tablespoon salt-packed capers, rinsed thoroughly
    • 1/2 lemon, juiced
    • 3/4 cup extra virgin olive oil
    • 1 teaspoon kosher salt
    • 1 1/2 pounds boneless chicken thighs, cut into one-inch cubes
    • 1 large loaf country bread, such as ciabatta, cut into 1-inch cubes, toasted for 10 minutes at 350 F
    • 2 large lemons, sliced and cut in half across the center into half-inch thick half moons
    • 16 10-inch skewers, soaked to prevent burning
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    Directions

    Salsa Verde

    Put all the ingredients in a blender and pulse until smooth. Pour half in one large bowl and half in another large bowl.

    Skewers

    Toss the chicken with the salt. Transfer the cubed chicken into one of the bowls with the salsa verde and toss to coat. Put the toasted bread cubes in the second bowl with the salsa verde and toss to coat. To make the skewers, thread a bread cube on the skewer, then the chicken and the lemon slice. Repeat two more times (each skewer has 3 pieces of bread, 3 pieces of chicken and 3 lemon slices).

    Grill

    Heat on grill over medium heat for 15 minutes. Turn the grill to medium-low heat and cook the skewers for 7 minutes per side until done. Or, cook the skewers in an oven at 325 degrees for 15 minutes.

    For Kids

    Don't toss chicken in the salsa verde - just skewer and bread it without the lemon.

    For Leftovers

    Reheat and serve the skewers again or freeze them and reheat in a 350 degree oven for 3 minutes. You can also unskewer the chicken and put in a baking pan, cover with cheese, bake and serve as a strata.

    Simple Substitutions

    Oil-packed anchovies work fine - or can be left out completely.

    Healthier Options

    Use chicken breast meat vs. thigh meat (It's not as flavorful, but is lower in fat.) Try using tomatoes, zucchini and summer squash instead of chicken. Recipe created by Parties That Cook www.PartiesThatCook.com

  • Chicken a la Lobster

    Chicken a la Lobster Chicken a la Lobster

    Chicken a la Lobster

    This yummy recipe for grilled chicken actually tastes a lot like lobster.
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    Prep Time

    3 hours

    Cook Time

    30 minutes

    Serves

    6

    Ingredients

    • 1/2 cup soy sauce
    • 1/4 cup canola oil
    • 1 tablespoon brown sugar
    • 1 teaspoon garlic salt
    • 1 teaspoon dry mustard
    • 2 teaspoons ginger
    • 1/2 cup pineapple juice, plus pineapple chunks for garnish
    • 6 6 oz. boneless, skinless chicken breasts
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    Directions

    Make Marinade

    In a medium sauce pan, simmer the soy sauce, canola, brown sugar, garlic salt, dry mustard, ginger and pineapple juice. Cool until room temperature and pour marinade over chicken. Refrigerate for 2 hours turning once to make sure chicken is well-coated.

    Grill Chicken

    Bring chicken to room temperature about 1 hour before ready to grill. Heat an outdoor grill over medium heat. Reserve the marinade. Grill chicken over medium heat about 10 minutes a side or until cooked through, about 150 degrees on an instant read thermometer. Meanwhile take the reserved marinade, transfer to a saucepan and bring it to a boil. Transfer cooked chicken to a platter and pour the hot marinade over the chicken. Garnish with pineapple chunks and serve. Recipe created by Parties That Cook www.PartiesThatCook.com

  • Pizza on the Grill

    Pizza on the Grill Pizza on the Grill

    Pizza on the Grill

    This recipe makes four 6-inch pizzas. Be sure to adjust or substitute for your favorite toppings!
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    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    4

    Ingredients

    • Canola oil spray
    • 1 pound prepared pizza dough
    • 1 1/2 cups pizza sauce
    • 2 cups mozzarella cheese
    • black olives (pitted), optional
    • pine nuts, optional
    • roasted red peppers, optional
    • canned artichoke hearts, optional
    • parmesan cheese, optional
    • goat cheese, optional
    • basil leaves, optional for garnish
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    Directions

    Preparation

    Heat an outdoor grill on medium heat (or heat a ridged grill pan over medium heat on your range). Divide pizza dough into 4 pieces. Roll out dough to desired thickness. Spray with canola oil; put the oiled side down on the grill. Grill dough for 2-3 minutes until a slight crust forms. Spray top with canola oil and flip over so that cooked side is facing up.

    Assemble

    Spread pizza sauce evenly over dough. Sprinkle with mozzarella and other ingredients from the pizza bar. Close the grill (or if making on the stove, cover the grill pan with a lid). Cook 3-5 minutes or until all the cheese melts.

  • Delicious Grilled Halibut Tacos

    Delicious Grilled Halibut Tacos Delicious Grilled Halibut Tacos

    Delicious Grilled Halibut Tacos

    Are you looking to take your tacos to the next level? Well, I have a recipe that is going to help you get there! Here is a recipe for delicious grilled halibut tacos with pickled baja slaw and avocado mousse!
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    Prep Time

    3 hours

    Cook Time

    15 minutes

    Serves

    3

    Ingredients

    • For Fish:
    • 1 pound halibut
    • Baja slaw (recipe follows)
    • avocado mousse (recipe follows)
    • cilantro for garnish
    • lime for garnish
    • 12 fresh tortilla shells
    • For Marinade:
    • 1/2 cup extra-virgin olive oil
    • 2 tablespoons fresh garlic, finely chopped
    • 1 tablespoon fresh lime zest
    • 3 teaspoons cumin
    • 2 teaspoons corriander
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • For Baja Slaw:
    • 2 cups shredded red cabbage
    • 2 teaspoons lime juice
    • 2 teaspoons honey
    • 1 tablespoon red onion, thinly sliced
    • 2 teaspoons jalapeno, minced
    • 1 teaspoon cilantro, minced
    • For Avocado Mousse:
    • 2 large, Haas avocados, slightly firm
    • 1/2 cup sour cream
    • 2 teaspoons sriracha
    • 1 tablespoon fresh lime juice
    • 1 tablespoon kosher salt
    • 2 teaspoons fresh garlic, chopped
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    Directions

    Fish and Marinade

    Combine all ingredients and place into a resealable plastic bag with the halibut. Place in the refrigerator for 1-2 hours. Heat a grill or grill pan over medium heat and grill fish for about 3 minutes a side or until fish turns opaque. Serve in warm tortilla shells with slaw, mousse, and garnish.

    Baja Slaw

    Combine all ingredients into a medium bowl and refrigerate for 2 hours or overnight to let the flavors meld.

    Avocado Mousse

    In a food processor, place all ingredients and pulse to combine. Serve immediately with tacos. Enjoy!

  • Grandpa's Grilled Chicken

    Grandpa's Grilled Chicken Grandpa's Grilled Chicken

    Grandpa's Grilled Chicken

    I am fortunate to come from a family of home cooks. Women are not the only ones in the kitchen - my father, uncles, and grandfathers don aprons and feed the family as well. If Grandpa Charlie has a signature dish, it is grilled chicken. The oil and vinegar marinade is nothing particularly special but the method of re-basting during grilling creates a succulent crispy glazed skin. We cook this grilled chicken for family dinners and special occasions like birthday barbecues during the summer. Grandpa is always delighted when family, yours or mine, gathers around a table.
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    Prep Time

    1 hour

    Cook Time

    45 minutes

    Serves

    6

    Ingredients

    • 1/2 cup vegetable oil
    • 1/2 cup white vinegar
    • 1/4 cup water
    • 2 teaspoons salt
    • 1/4 teaspoon cracked black pepper
    • 1 tablespoon granulated white sugar
    • 1 teaspoon sweet paprika
    • 1 tablespoon dried minced onion
    • 5 pounds bone-in, skin-on chicken, use your favorite cut or combination of cuts
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    Directions

    Create the marinade

    Combine all ingredients except bone-in chicken in a large (13x9 inch) glass pan. Stir together to combine.

    Marinade chicken

    Add chicken pieces to the pan and allow to marinate for 30 minutes to 6 hours. Place in refrigerator while marinating.

    Grill and Baste Chicken

    Heat a grill to moderate heat. Remove chicken from marinade pan and place the pieces on the grate. Use a pastry brush to brush on some of the remaining marinade. Continue grilling, turning the pieces as necessary for even browning. Reapply marinade every 15 minutes. Remove chickens from heat when internal temperature of thickest cut reaches 165 degrees. Allow to rest 5 minutes before serving.

  • Dijon Pork Chops with Summer Fruit Compote

    Dijon Pork Chops with Summer Fruit Compote Dijon Pork Chops with Summer Fruit Compote

    Dijon Pork Chops with Summer Fruit Compote

    This dish highlights not only the vibrant colors of the fruit, but also the delicious flavors that we have come to associate Spring and Summer with. Serve this pork and compote combo for a beautiful Summer dinner to be enjoyed out on the patio with friends and family. (The dish in the picture is complimented by a simple potato hash with onions and red pepper). I originally came up with this recipe when I was asked to perform in a competition on Good Morning America for the kick off to the Summer and Memorial day festivities that were taking place around New York City for Fleet Week. Seeing as though I am active duty military, I went with something that was patriotic with a red, white, and blue look to it. Red being represented by the compote, blue by the blueberries, and white by the pork. I went on to win the competition which yielded a rather snappy, homemade trophy and bragging rights.
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    Prep Time

    15 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 2 pounds pork loin, sliced into 1 inch thick chops
    • 1/3 cup Dijon mustard
    • 2 pinches kosher salt and fresh cracked black pepper
    • 1 tablespoon extra virgin olive oil, for sauteing the aromatics
    • 1 fresh sage sprig, whole and large
    • 2 tablespoons peeled fresh ginger, minced
    • 2 fresh rosemary sprigs, whole and large
    • 2 medium shallots, minced
    • 1/4 cup fig vinegar
    • 1/2 cup sugar
    • 1 cup fresh strawberries, chopped
    • 1 cup fresh raspberries
    • 1 cup fresh cherries, pitted and chopped
    • 1/2 cup dried figs, 1/4 inch diced
    • 1/2 cup dried apricots, 1/4 inch diced
    • 1/4 cup fresh blueberries, roughly chopped
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    Directions

    Step 1

    Mix together dijon mustard, salt, and pepper to make a wet rub for the pork. Thoroughly cover pork with dijon mixture and grill over an open flame. After pork chops have cooked for 2 minutes, turn them 45 degrees to get the desired diamond grill mark pattern. After another 2 minutes, flip the pork chops and repeat process for the other side. Meat is done cooking once the juices run clear and the internal temperature reaches 150 degrees.

    Step 2

    In a separate braising pan, heat oil on medium-low heat. Add ginger, sage, one of the rosemary sprigs, and shallots; saute for 5 minutes until aromatics start to bloom.

    Step 3

    Add vinegar to deglaze and loosen up any cooked on bits of food, then add sugar (be sure to stir till all of the sugar has dissolved). Reduce heat to a simmer. Once liquid in pan has reduced by 1/4, add the fruit (with the exception of the blueberries). Continue to cook on low heat and reduce the liquid to a gelatinous consistency, much like preserves.

    Step 4

    Once pork has been pulled off of the grill and allowed to rest for a short time, place pork chops on a presenting platter, spoon compote mixture on top of sliced pork. Garnish with blueberries on top, a fanned strawberry, and the last rosemary sprig.

  • Baked Whole Salmon

    Baked Whole Salmon Baked Whole Salmon

    Baked Whole Salmon

    I learned to make this while I was fishing in Alaska. We used the fish we caught that day and baked it in our camp fire. This recipe works for the oven or grill just as well.
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    Prep Time

    1 hour

    Cook Time

    3 hours

    Serves

    8

    Ingredients

    • 1 whole salmon (head & tail off), 4-5 lbs
    • 1 stick butter cut up
    • potatoes, cut into 1/2" cubes
    • onions, cut into small pieces
    • carrots sliced, 1/4" thick or less
    • salt & pepper, to taste
    • any other spices, to taste
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    Directions

    Prepare Vegetables

    Cut up all vegetables to desired size, mix together and season to taste. These will be going into the cavity of the fish. Any extras can be combined with butter or oil and wrapped in foil to bake with the salmon.

    Prepare the Salmon

    Cut three or four sheets of heavy-duty foil wrap, allowing 2-3" for overlap at each end. Lay the sheets on your prep space reflective side up. Lay the fish down on the middle of the foil sheets.

    Stuff the Salmon

    Place pieces of butter throughout the cavity of the salmon. Fill the cavity with the mixed vegetables. Have someone hold the fish upright on it's spine to make this easier. Wrap the salmon in the foil. Make sure entire fish is completely wrapped.

    Bake

    If using an oven or gas grill, set the temperature to 300-350, or as close as you can get. Turn the fish once an hour to cook evenly. If you're going to cook it in the coals of a fire, just bury it in the coals, & leave it alone till the smell fills the air (approx 1.5 hours).

    Enjoy!

    Place entire wrapped package in the center of the picnic table, cut the foil, and peel it back from the fish. The skin will peel away with the foil, leaving the flesh ready for your guests to take what they want. The bones are large enough to be obvious. Remove the bones before serving to small children.

  • Grilled Chicken with Tuscan Aromas

    Grilled Chicken with Tuscan Aromas Grilled Chicken with Tuscan Aromas

    Grilled Chicken with Tuscan Aromas

    This is an adaptation of a chicken dish I had one summer afternoon, on the terrace of a beautiful Tuscan restaurant, La Chiusa. The restaurant is located in a small medieval hill town named Montefollonico. The chef/owner is a lovely and spirited woman named Dania Massoti, who worked in the kitchen for Dior dresses and Nike. For lunch she pan roasted chicken pieces that had been rubbed with herbs, all freshly picked from her garden. I have used this recipe many times in the summer to make dinner for my family, but changing the way the chicken is prepared. I like to use chicken thighs for cooking on the grill because it adds a little more fat and flavor, and it chars up nicely without getting dried out. I also like to use a large ceramic or porcelain platter to serve everything "family style." This dish is perfect for dining "Alfresco" on your terrace or patio.
    View Recipe

    Prep Time

    4 hours

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 8 boneless chicken thighs
    • 8 6-in bamboo skewers
    • 2 branches of rosemary leaves, minced (leaves only)
    • 6 sprigs fresh thyme, chopped (leaves only)
    • 4 large leaves fresh sage, minced
    • 10 fresh basil leaves, chopped
    • 3 sprigs Italian parsley, chopped
    • 3 clove garlic, minced
    • 6 anchovy fillets, minced
    • extra virgin olive oil
    • salt and pepper, (for taste)
    Add to Grocery List

    Directions

    Step 1

    Soak the bamboo skewers, covered with water, overnight. (Soaking the skewers overnight in water prevents them from burning while cooking the chicken. Bamboo skewers make it easier and faster to work with the chicken on the grill. It also makes a nice presentation when served on a platter.)

    Step 2

    Combine all the herbs, garlic, anchovy fillets, salt and pepper, and mix with a little olive oil to form a coarse paste. Rub this mixture all over the chicken thighs. You may marinate overnight, or at least 4-6 hours before cooking. Thread the chicken thighs onto the skewers. Use two skewers per two chicken pieces so that the chicken is held in place when turning it on the grill.

    Step 3

    Light a grill or set your broiler and give it a 20-25 minute head start.

    Step 4

    When the grill is ready, set the chicken skin-side down on the grilling rack. When the skin begins to brown after 7-10 minutes, flip the chicken over. After about 10 minutes, when that side is browned, lower the heat to medium-high and flip the chicken again. Cook for another 10 minutes, or until the skin is very crisp and the thickest part of the thigh reaches 165 degrees when checked with a meat thermometer.

    Step 5

    Serve with young, tender, bitter greens like arugula, watercress, and endive tossed in sharp vinaigrette. Place chicken pieces on the greens, and garnish with lemon wedges. Drizzle with extra virgin olive oil.

  • Nana's Pizza on a Stick

    Nana's Pizza on a Stick Nana's Pizza on a Stick

    Nana's Pizza on a Stick

    This is Jennifer Moscato's recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    10 minutes

    Serves

    2

    Ingredients

    • 8 small onion buds
    • 8 cherry tomatoes
    • 8 ounces sharp cheddar cheese
    • parmesan cheese
    • 8 slices sandwich pepperoni
    • 1 can refrigerated pizza dough
    • 18 ounces can petite diced tomatoes
    • 3 tablespoons dried oregano
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • butter/olive oil
    • garnish with tomatoes/onions
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    Directions

    Step 1

    Unroll dough and cut into thirds.

    Step 2

    Take pepperoni and spread out evenly onto dough.

    Step 3

    Grab skewers and add ingredients in the following order: tomato; onion; cheese; tomato; cheese; onion; tomato.

    Step 4

    Place skewer onto dough edge closest to you.

    Step 5

    Roll dough around skewer and pinch sides together.

    Step 6

    Grill until ready.

    Step 7

    Add sauce and parmesan cheese.

  • Lamb Kabobs with Olive Tapenade

    Lamb Kabobs with Olive Tapenade Lamb Kabobs with Olive Tapenade

    Lamb Kabobs with Olive Tapenade

    This is Peggy Smith's recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
    View Recipe

    Prep Time

    1 hour

    Cook Time

    10 minutes

    Serves

    4

    Ingredients

    • 2 pounds boneless leg/shoulder of lamb, cut in 1in cubes
    • 2 sprigs fresh mint, roughly chopped
    • 2 sprigs fresh parsley, roughly chopped
    • 2 sprigs fresh thyme, roughly chopped
    • 2 sprigs fresh rosemary, roughly chopped
    • 1 bay leaf
    • 1 lemon, cut in half and squeezed
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon cracked black pepper
    • 1/2 cup extra-virgin olive oil
    • 2 cups pitted kalamata olives
    • 3 tablespoons orange zest
    • 3 tablespoons fresh parsley leaves, rinsed and patted dry
    • 1 small Anaheim chile, membrane removed and minced
    • 3 tablespoons extra-virgin olive oil
    • 1 cup orange juice
    • kosher salt
    • pita bread
    • baby spinach
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    Directions

    Step 1 (Marinade)

    In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt, and pepper with the olive oil.

    Step 2

    Place the lamb into a large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.

    Step 3 (Tapenade)

    In a blender, add and pulse kalamata olives, orange zest, parsley, Anaheim chile and salt. Drizzle in the olive oil and orange juice while continuing the pulse for 1 minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process.

    Step 4

    Season with salt and pepper.

    Step 5 (Kabobs)

    Preheat the grill to medium-high. Using tongs and an oil-blotted paper, wipe down the grill grates to create a non-stick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper.

    Step 6

    Place the lamb kabobs on wooden skewers that have been soaked in water for 1 hour.

    Step 7

    Grill for 5 minutes, then turn and grill 5-6 minutes more. The lamb should be 145 degrees for medium.

    Step 8

    Place kabobs on grilled pita bread topped with baby spinach. Then top with tapenade.

  • Kenmore State Fair Winner: Pork Chops and Applesauce on a Stick

    Kenmore State Fair Winner: Pork Chops and Applesauce on a Stick Kenmore State Fair Winner: Pork Chops and Applesauce on a Stick

    Kenmore State Fair Winner: Pork Chops and Applesauce on a Stick

    In 1982 I was in Kindergarten & my mom went back to school at Ohio State. To support my mom, during the week my dad played the role of a single parent. This meant he had to take over the cooking duties for the family, something he wasn't the best prepared to do. He took this on in a typical "dad" sort of way. His solution was a repeating schedule of meals: Monday night was pizza, Tuesday night was spaghetti, Wednesday night was hamburgers, Thursday night was pork chops & applesauce and Friday night our mom came home & Dad always roasted a chicken. To this day whenever my family has pork chops, I have to also serve applesauce, & I remember that time with my dad. Pork chops & applesauce is the epitome of simple, American fare. This recipe is reminiscent of my childhood in honor of the sacrifices of both of my parents - my mom, who took on the daunting task of leaving home to complete her degree, & my dad who held down the home front and supported her while she followed her passion.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    8 minutes

    Serves

    6

    Ingredients

    • 1 1/2 pounds pork sirloin
    • 2 tablespoons Dijon mustard
    • 1 tablespoon plain yogurt
    • 1 tablespoon mayonnaise
    • 1 teaspoon white balsamic vinegar
    • 1 tablespoon extra-virgin olive oil
    • 3/4 cup chopped pecans
    • 1/2 teaspoon kosher salt
    • 1 slice bread
    • 4 sprigs fresh parsley
    • 2 sprig fresh rosemary
    • 2 leaves of fresh sage
    • 2 large organic pink lady apples, cut into sixteenths
    • 2 large red onions, cut into sixths
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    Directions

    Step 1

    Trim fat from pork. Cut pork sirloin into 1- ounce cubes.

    Step 2

    Mix together mustard, yogurt, mayonnaise, and olive oil. Add pork cubes, and marinate for at least 30 minutes but no longer than 3 hours. Meanwhile, pulse pecans, salt, bread, and herbs in a food processor until finely chopped.

    Step 3

    Prepare skewers: thread 1 wedge of red onion, 1 piece of pork, and 1 piece of apple. Repeat until skewer is filled.

    Step 4

    Roll the skewer in the crumb coating, trying to only coat the pork and not the apples or onions.

    Step 5

    Grease a hot grill with a paper towel dipped in canola oil, to prevent sticking. Grill over medium heat for approximately 8-10 minutes, or until pork is cooked through.

  • Chipotle Chicken Marinade

    Chipotle Chicken Marinade Chipotle Chicken Marinade

    Chipotle Chicken Marinade

    from http://www.barefeetinthekitchen.com/2012/06/chipotle-chicken-marinade.html
    View Recipe

    Prep Time

    10 minutes

    Serves

    6

    Ingredients

    • 6 tablespoons olive oil
    • 2 tablespoons honey
    • 1/2 teaspoon cumin
    • 4 large garlic cloves
    • 4 large chipotle in adobo sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 pounds chicken breast
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    Directions

    Step 1

    Place all ingredients into the blender or small food processor and puree for a few moments. Pour the marinade over chicken in an airtight container or large ziploc bag and shake to coat each of the pieces.

    Step 2

    Place in the refrigerator and turn the chicken (or flip the bag) a couple times over the next few hours. I let mine marinate for about 6 hours. When you are ready to cook the chicken, remove from the refrigerator about 30 minutes prior to cooking.

    Step 3

    Heat your grill to medium/ medium high heat and grill until the internal temperature reaches 170 degrees. Let rest for 30 minutes before slicing.

  • Seasoned Corn

    Seasoned Corn Seasoned Corn

    Seasoned Corn

    An American spin on a Traditional Mexican Elote - a delish and easy dish to make for any backyard BBQ.
    View Recipe

    Serves

    4

    Ingredients

    • 1/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1/2 cup grated parmesan cheese
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1 medium clove garlic, finely minced
    • Salt and pepper to taste
    • 1/4 cup finely chopped basil leaves
    • 4 ears shucked corn
    • 1 lemon, cut into wedges
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    Directions

    Heat a grill over medium-- high heat. In a small bowl, mix together mayonnaise, sour cream, Parmesan cheese, cayenne, paprika, garlic, salt, pepper and basil.

    Stir well and set aside.

    Grill the corn on the grill until blistering and immediately spread about 2 tablespoons of the mayonnaise mixture on each ear of corn.

    Finish by sprinkling a little more cheese and squeezing on some fresh lemon juice.

  • Lager Braised Beer Brats

    Lager Braised Beer Brats Lager Braised Beer Brats

    Lager Braised Beer Brats

    A crowd pleasing dish perfect for any tailgate party.
    View Recipe

    Serves

    4

    Ingredients

    • 3 12 oz. bottles of lager beer
    • 2 onions, thinly sliced
    • 2 red bell peppers, thinly sliced
    • 8 cloves of garlic, smashed
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon caraway seeds
    • 2 pounds Italian sausage or brats
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    Directions

    Put beer, onions, peppers, garlic, Worcestershire, and caraway seeds into a large stockpot and bring to a boil. Add brats and cover.

    Simmer for about 45 minutes to an hour.

    Preheat grill to medium-high heat. Grill brats until evenly browned on all sides. Warning: the brats contain a lot of fat so there will be massive flames.

    Serve brats on buns with German mustard and pair with the same lager used to cook brats.

  • Grilled Octopus Salad

    Grilled Octopus Salad Grilled Octopus Salad

    Grilled Octopus Salad

    Learn how to make this delicious grilled octopus salad from the Kenmore In-House Chef Kari Karch.
    View Recipe

    Prep Time

    2 hours

    Cook Time

    30 minutes

    Serves

    2

    Ingredients

    • 1 pound octopus, frozen
    • 1/2 cup finely chopped celery
    • 3 tablespoons fresh parsley, chopped
    • 1 red bell pepper, diced
    • 1 can cannellini beans, drained and rinsed
    • 2 cups arugula
    • Vinaigrette:
    • 1/3 cup extra-virgin olive oil
    • 1 head of garlic, roasted and cooled
    • 2 small shallots, coarsely chopped
    • 2 tablespoons torn basil
    • 1 teaspoon thyme leaves
    • 1 sprig of mint
    • 2 tablespoons dried oregano
    • 1 tablespoon Dijon mustard
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground white pepper
    • 1/2 cup red vinegar
    • 2 fresh or marinated anchovy fillets
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    Directions

    Step 1

    Turn on induction. Place fresh octopus in a pot filled with water and bring to a boil. Cook for at least 30 minutes. If frozen, put octopus in a pot filled with water, bring to a boil and cook for about an hour-and-a-half. Remove to a plate and let it cool. While it boils, make the vinaigrette.

    Step 2

    In a food processor, add oil, roasted garlic, chopped shallots, basil, thyme, mint, oregano, Dijon mustard, anchovy fillets, red wine vinegar, salt and pepper.

    Step 3

    Open beans and drain. Set aside. Cut red pepper & celery and put aside.

    Step 4

    Remove octopus and let cool. Once cooled, cut legs off the octopus and put in bowl. Add part of the vinaigrette to the bowl. Cover and refrigerate (up to 24 hours).

    Step 5

    Remove from fridge, drain vinaigrette (or just remove from bowl). Heat up your grill or grill pan and char each side of the octopus legs.

    Step 6

    Cut up legs into small pieces. Toss with celery, red pepper, cannellini beans and arugula. Add lemon and parsley. Top with extra vinaigrette and pepper.

    Step 7

    Fry bread with oil for a few minutes. Serve with crusty bread to sop up the vinaigrette.

  • Grilled Shrimp Elote Tacos

    Grilled Shrimp Elote Tacos Grilled Shrimp Elote Tacos

    Grilled Shrimp Elote Tacos

    Anytime I get to fire up the grill I want to make the most of it. So this recipe is all about taking simple ingredients and giving them a simple kick in the grill. Elote is a traditional Mexican street food that I've put my own spin on so get outside and fire up those grills! Happy Eating.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    8

    Ingredients

    • 1 pound wild-caught shrimp, peeled and deveined
    • 2 tablespoons sriracha
    • 1 tablespoon honey
    • 1 tablespoon fresh lime juice
    • 1 clove garlic, minced
    • 4 ears of corn, parboiled
    • 1/4 cup light mayo
    • 1/2 teaspoon ancho chile powder
    • 1/2 teaspoon kosher salt and fresh cracked black pepper
    • 1/2 cup cojita cheese
    • 2 limes, juiced
    • 1/2 cup jarred salsa verde
    • package corn tortillas
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    Directions

    Step 1

    Place shrimp, sriracha, honey, lime juice, and garlic in a bowl and coat shrimp well. Set aside and heat a grill to 350 degrees. When the grill is heated, place the corn on the grill and cook for 10 minutes.

    Step 2

    Remove and cut off kernels. Toss in a medium bowl with mayonnaise, chili powder, cojita cheese, and lime juice. Skewer shrimp and grill for 2 minutes per side. Place tortillas on grill for 15 seconds to heat through.

    Step 3

    Plate tacos by putting 1 skewer of shrimp in the corn tortilla and top with 1 tablespoon of elote mixture and 1 tablespoon of salsa verde. Enjoy!

  • Grilled Peaches with Bourbon Butter Sauce

    Grilled Peaches with Bourbon Butter Sauce Grilled Peaches with Bourbon Butter Sauce

    Grilled Peaches with Bourbon Butter Sauce

    A real treat for summer! Try these grilled peaches with a side of vanilla ice cream.
    View Recipe

    Prep Time

    5 minutes

    Cook Time

    5 minutes

    Serves

    2

    Ingredients

    • 2 medium peaches, cut in half and pitted
    • 2 tablespoons butter
    • 1/4 cup brown sugar, firmly packed
    • 1/4 cup bourbon
    • 1/2 teaspoon ground cinnamon
    • pinch of salt
    • vanilla ice cream
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    Directions

    Step 1

    Combine butter, sugar, cinnamon, salt and bourbon in a medium saucepan. Cook on medium heat until butter and sugar are melted. Remove from heat.

    Step 2

    Lightly coat hot grill grates with oil. Place peaches cut side down onto grates. Cook for 5 minutes or until caramelized. Place grilled peach in a bowl, top with a scoop of ice cream and drizzle with glaze.

  • Mango salsa Bacon BBQ somked Gouda Cheese Burger

    Mango salsa Bacon BBQ somked Gouda Cheese Burger Mango salsa Bacon BBQ somked Gouda Cheese Burger

    Mango salsa Bacon BBQ somked Gouda Cheese Burger

    Growing up in Mississippi as a child my father was a butcher and one of the best times of my life before he past away was when he would teach me how to ground my own beef and blend spices together to make a perfect burger and we would just spend time at the grill talking about life as we grilled burgers and experimented with flavors, just to see how each flavor cultivated with the texture of the meat as the fat of the beef rendered to the heat, and my all time favorite was the mango Salsa Bacon BBQ smoked Gouda Cheese Burger was the best ever.. This burger is not only topped with these flavors but stuffed with Gouda cheese, bacon & salsa can you say over kill to the fullest!!
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    10 minutes

    Serves

    6

    Ingredients

    • 2 pounds ground sirloin, you will be forming six patties after ingredients are blended in
    • 1/2 small onion, grated
    • 2 teaspoons liquid smoke
    • 2 tablespoons light brown sugar
    • 2 tablespoons garlic, minced
    • 5 tablespoons ketchup
    • 3 tablespoons worcestershire sauce
    • 2 tablespoons sea salt and pepper
    • 1 slices heirloom tomato, diced
    • 1 mango, diced
    • 8 smoked gouda chees, Sliced
    • 1 pound slices bacon, slice half diced other half
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    Directions

    Step 1

    Preheat an outdoor grill for medium-high heat.

    Step 2

    Pill & diced mango Slice & dice tomato mix together in a bowl.

    Step 3

    cook bacon on grill or skillet to reach crispness leave half whole and crumble other half to go in ground sirloin mixture.

    Step 4

    Combine ground sirloin, onion, liquid smoke, Worcestershire sauce, garlic, ketchup, brown sugar , all spices break two slices of the cheese up in ground sirloin and half of the diced tomatoes, mango &crumble half of the bacon in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.

    Step 5

    Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Smoke Gouda cheese & bacon on top of each burger one minute before they are ready. Place burgers on buns add remaining mango salsa on burger then place top bun on and serve.

  • Grilled Chicken Burger on a Chicken Fried Bun

    Grilled Chicken Burger on a Chicken Fried Bun Grilled Chicken Burger on a Chicken Fried Bun

    Grilled Chicken Burger on a Chicken Fried Bun

    Finally, a poultry burger worth eating. Good burger patties are made with 80% meat and 20% fat. With this patty, the chicken fat is ground right in with the light and dark meat, which creates a really juicy burger. The bun on this bad boy is given the chicken fried effect. That's right, the inside is smeared with mayo, dredged in seasoned flour and eggs and deep-fried, so it's like crispy fried chicken skin with every bite. Simple fresh condiments finish it off.
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 1 whole chicken (3 1/2 - 4lbs)
    • 1 teaspoon kosher salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon cracked black pepper
    • 1/4 teaspoon celery salt
    • 1/4 teaspoon creole/cajun seasoning
    • 1 tablespoon soy sauce
    • 3/4 cup all-purpose flour
    • 2 eggs (whole)
    • 1 cup mayonnaise
    • 4 hamburger buns
    • 1/4 cup vegetable oil
    • 1 large heirloom tomato
    • salt and pepper, to taste
    • 1 cup lettuce, chopped
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    Directions

    Grilled Chicken Burgers

    Break down the whole chicken, separating the breasts, thighs and drumsticks (the rest of the chicken can be used later for stock). From these cuts, remove the meat and fat and give them a course chop. Grind the meat and fat together with a meat grinder. In a small bowl, combine the salt, onion powder, garlic powder, pepper, celery salt and Creole seasoning. Mix two teaspoons of the seasoning mix in with the ground chicken and soy sauce. Shape the chicken into four 7-ounce burger patties. Preheat the grill to high (425F degrees). Place the chicken patties on the grill and grill for 7 minutes. Flip. Grill for 7 more minutes.

    Chicken Fried Buns

    In a shallow bowl, combine the flour with 1 teaspoon of the seasoning mixture. In another shallow bowl, whisk together the eggs with 1 teaspoon of the seasoning mixture. Set a cooling rack over a sheet pan. Open each of the hamburger buns, and spread the insides with mayonnaise. Dip the mayo side of the bun into the flour to lightly coat. Then dip it in the egg mixture. Then dip it back to the flour. Set the buns dipped side up on the cooling rack. Heat the oil in a large skillet over medium heat to 350 degrees. Drop a pinch of flour into the oil. If it starts to sizzle, it's ready. Place two bun halves in the pan, flour side down and fry until golden brown. Place on the cooling rack fried side down to drain any excess oil. Continue with the remaining buns.

    Assembly

    Slice the tomato into 4 slices, discarding the ends, and season with a pinch of salt and pepper. To assemble the burgers, spread mayo on the insides of the fried buns. Add a grilled chicken burger on the bottom bun followed by a slice of tomato, some chopped lettuce and the top bun.

  • Santa Barbara Guacamole Cheeseburger

    Santa Barbara Guacamole Cheeseburger Santa Barbara Guacamole Cheeseburger

    Santa Barbara Guacamole Cheeseburger

    Living on the central coat of California, with all of it's abundant fresh vegetables, and with it's deep, cultural historic roots combining these with the classic American cheeseburger makes the perfect fit for a delicious tasting burger.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    15 minutes

    Serves

    6

    Ingredients

    • 3/4 pound 90/10 Ground Sirloin
    • 3/4 pound 90/10 Ground Chuck
    • 1/2 pound Pork Longanzia, Casing removed
    • 1/2 cup red onion, Chopped
    • 1 Small corn tortilla, Finely Chopped or pulsed in a food processor
    • 1/2 teaspoon kosher or sea salt, Divided
    • 1/2 teaspoon ground black pepper, Divided
    • 1/2 teaspoon ground cumin
    • 1 tablespoon Medium Salsa Verde
    • 1/4 cup extra sharp cheddar cheese, Shredded
    • 4 ripe avocados
    • 2 roma tomatoes, Seeded and coarsley chopped
    • 5 green onions, Bottom 4". chopped
    • 1/4 cup cilantro, Chopped
    • 2 teaspoons jalapeo pepper, Seeded and chopped
    • 1/4 teaspoon kosher or sea salt
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground cumin
    • 6 Brioche buns
    • 6 slices of beefsteak tomato
    • 3 tablespoons dijon mustard, Divided
    • 12 slices extra sharp cheddar cheese
    • 3 Large Anaheim Chilies, Grilled, skinned, seeded and cut unto 6 pieces
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    Directions

    For the Peppers

    Grill the whole peppers until the skins are almost blackened. Put them in a non-reactive bowl and cover tightly with plastic wrap and set aside for about 20 minutes until the skins are ready to peel off easily. Peel, core and seed.

    For the Burgers

    Into a bowl, crumble the meats and add all of the burger ingredients and combine by hand until all ingredients are thoroughly mixed. Don't over mix. Separate into 6 patties and let them rest.

    For the Guacamole

    In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky. Add the onions, tomatoes, cilantro, jalapeos, salt, pepper, cayenne pepper, and cumin. Mix well. Add the lime juice and blend thoroughly. Cover and set aside.

    Grilling the Burgers

    Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Lower heat to medium-high. Cook for 3 to 4 minutes. Don't move them until they are ready to turn. Turn and cook an additional 3 to 4 minutes and check for desired doneness. Continue to cook if necessary. Turn the heat to low and add 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.

    Assembling the Burgers

    Brush a small amount of olive oil or other oil on each bun half and lightly toast the buns. Put 3 heaping tablespoons of guacamole on the bottom half of each bun and a slice of the tomato. Place the burger on top. Divide the sliced chilies between the burgers. Divide the mustard between the top halves of the buns and cover the burger. Serve.

  • Porcini-Cheddar Burger with S & S Sauce (Scotch and Shitake) and Vanilla Espresso Beet Green Saute

    Porcini-Cheddar Burger with S & S Sauce (Scotch and Shitake) and Vanilla Espresso Beet Green Saute Porcini-Cheddar Burger with S & S Sauce (Scotch and Shitake) and Vanilla Espresso Beet Green Saute

    Porcini-Cheddar Burger with S & S Sauce (Scotch and Shitake) and Vanilla Espresso Beet Green Saute

    I love using fresh greens on burgers. The Scotch in the sauce and the fresh beet greens really make this burger special.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    20 minutes

    Serves

    2

    Ingredients

    • 1 pound ground round, grass fed
    • 2 ounces dried porcini mushrooms
    • 1/4 cup dry white wine
    • 1 clove garlic
    • 1/2 medium shallot
    • 1 teaspoon fresh dill, chopped
    • 8 ounces white cheddar cheese, diced into medium chunks
    • 1 teaspoon worcestershire sauce
    • 1 tablespoon grill seasoning for steak
    • 1 tablespoon extra light olive oil, divided
    • 1 tablespoon butter, plus extra for buns
    • 1/2 cup shitake mushroom, stemmed and sliced
    • 1/2 tablespoon spring onion, grated
    • 1 tablespoon Scotch whisky
    • 1 1/2 tablespoons good quality mayonnaise, canola oil blend
    • 1/4 teaspoon Adobo chili seasoning, or regular chili seasoning
    • 1 teaspoon lemon juice
    • 2 cups fresh beet greens, chopped
    • 1/8 cup red onion, slivered
    • 1/4 teaspoon nutmeg, ground
    • 1 pinch salt
    • 1/4 teaspoon vanilla extract
    • 1 teaspoon espresso balsamic vinegar
    • 2 French hamburger rolls, sliced
    • cooking spray
    Add to Grocery List

    Directions

    For the Patties:

    Remove beef from refrigerator about 30 minutes before preparing patties but keep meat covered. Soak the Porcini mushrooms in 1/4 cup of the Chardonnay for at least 10 minutes while prepping other ingredients. Add the soaked mushrooms - drained of any extra liquid - the garlic, shallot and dill to a food processor. Pulse about 15 times until everything is combined. Scoop the contents into a mixing bowl. Add the ground round to the mixing bowl with the porcini mixture. Add the cheese chunks, the Worcestershire and the grill seasoning for steak. Form into two even patties.

    For the Sauce:

    Add half of the olive oil and the butter to a saut pan. Add the sliced mushrooms and the grated onion. Saut for about four minutes until the mushrooms slightly brown. Add the Scotch and remove from heat. Transfer to a bowl and let cool. Stir in the mayonnaise, chili seasoning and lemon juice. Refrigerate until ready to use.

    For the greens:

    Add the remaining olive oil to the same saut pan. Add the chopped greens and red onion. Cook about two or three minutes until wilted. Add the nutmeg, salt, vanilla extract and the espresso vinegar. Remove from heat and keep warm.

    Grilling:

    Preheat grill or grill pan to 400 degrees or medium-high. Grill patties for about six minutes one side, and five the next for medium. Adjust cooking time according for your grill, but flip the patties only once. Butter the rolls and place on hot grill for a few minutes to toast (optional).

    To serve:

    Add sauce to bottom of roll. Top with burger and top burger with the greens and red onions.