Fire up the grill with these delicious recipes.
Build A Better Burger With 16 Ingredients Or Less
Every year people attempt to show off their burger grilling skills at the Sutter Home Build a Better Burger Contest and Cook-Off®. Contestants reinvent their favorite burger with new and different toppings or show off their ethnic background by incorporating traditional ingredients from their country of origin. From shiitake mushroom ketchup, Cuban pickle salsa and banana duck chutney to tzatziki with feta, Creole honey mustard and chermoula mayonnaise, winning burgers have included a range of exotic flavors from around the world.
Try out this grand prize winning recipe.
Napa Valley Basil-Smoked Burgers
2/3 cup mayonnaise
2 tablespoons prepared basil pesto
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt
Vegetable oil, for brushing on the grill rack
8 large fresh basil sprigs, moistened with water
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Combine the mayonnaise and pesto in a small bowl and mix well. Cover and refrigerate until needed.
To make the patties—combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form them into patties to fit the rolls.
When the grill is ready, brush the rack with vegetable oil. Toss basil sprigs directly onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese slice. Cook 1 minute.
Spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice and a basil sprig. Add the roll tops and serve.
Warning: Follow safe food handling procedures to prevent foodborne illnesses.
Supersweet Corn Ready For The Grill
Unlike traditional corn, Supersweet corn has more natural sugars and stays sweet longer. To keep kernels sweet and tender, always store fresh corn in the refrigerator in a high-humidity drawer or wrapped loosely in plastic. For perfect grilled corn follow these tips:
Out of the husk-for slightly charred, smoky flavor:
Brush ears with melted butter or flavored oil; grill, turning often, until kernels are golden, 7 to 10 minutes.
In the husk-for more intense flavor:
Pull back the husks and remove silks; replace husks and tie in place with a strip of husk or string. Soak in water for 10 minutes. Grill, turning often, for 7 to 10 minutes. For easy eating, pull back the husks and tie together to form a handle.
In foil-for moist, make-ahead corn:
Place each husked ear on a square of foil; brush with butter (plain or seasoned with garlic and/or herbs), barbecue sauce or flavored oil; wrap ears. Grill, turning often, for 7 to 10 minutes.
Place husked ears on a shallow pan, lightly brush with butter, about 6 inches from a hot broiler; grill, turning often, until golden, 7 to 10 minutes.
After grilling, add flavor to the corn with one of these combinations:
Easy Pesto Butter: Mix one stick of softened butter with 2 tablespoons pesto-from a jar or made at home.
Buffalo Corn Butter: Mix 1/2 stick softened butter with 1 tablespoon each of hot sauce and lemon juice.
Herb Butter: Mix 1/2 stick softened butter with 1 teaspoon of your favorite dried herb (such as rosemary or dill).
Goat Cheese Spread: Combine 1/4 cup goat cheese with 2 tablespoons butter and 1 teaspoon dried thyme.
Sesame Soy Sauce: Combine 1/4 cup soy sauce with 2 tablespoons each lime juice and toasted sesame oil.
The Lighter Side of Grilling—Grilled Pear Salad
Thanks to some culinary creativity salads aren't a garden-variety dish anymore. That's because chefs are venturing beyond vegetables to bring new taste sensations to salads. This delightful salad topped with succulent grilled pears reflects today's trend in creating new textures and tastes.
Smokey Bones' Grilled Oregon Pear and Spinach Salad
1/4 pound whole pecans
2 Bosc or Bartlett pears
2 Tbsp. vegetable oil
2 bags leaf spinach (9 oz. each), washed
1 lb. red seedless grapes, washed
2 cups bleu cheese crumbles
1/2 medium red onion, sliced
1 cup diced Roma tomatoes
1 cup raspberry vinaigrette dressing (or vinaigrette dressing)
1 can (15 oz.) mandarin orange segments, drained
Chill one large mixing bowl and four large individual salad bowls.
Preheat oven to 350°F and preheat charcoal or gas grill to medium-high heat.
Set pecans on baking tray and place in oven for 10-15 minutes until dark brown, taking care not to burn. Remove pan from oven and set aside to cool.
Cut each pear in half lengthwise and remove stem, bottom and seeds. Slice each half into approximately 3/16" slices.
Immediately brush each pear slice lightly with oil on both sides, then place on grill for approximately 1 minute per side. Remove from grill, place on pan and chill in refrigerator.
Completing Grilled Oregon Pear and Spinach Salad:
Cut chilled pear slices in half lengthwise.
Chop cooled pecans into approximate 1/4" x 1/4" pieces.
In large chilled mixing bowl, place spinach, grilled pears, grapes, bleu cheese crumbles, red onion slices, chopped roasted pecans, tomatoes and vinaigrette dressing.
Toss well and portion into individual salad bowls. Garnish each salad with 1/4 of the drained mandarin oranges.
Courtesy of NAPSnet