May 27, 2010 at 9:14 a.m.

Get grilling this holiday weekend

Get grilling this holiday weekend
Get grilling this holiday weekend

Typically, when special holidays come around in the summer, we cook out using the gas grill. Not for every kind of food of course, but meats and veggies top the list. For those of you who are "first time grillers" and aren't sure about how to grill, ask a friend or neighbor who grills to help you out, especially if your going to be grilling veggies in a foil packet, or something besides burgers and hotdogs. Perhaps he or she can give you some tips on how to go about the whole process.

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SPICED PORK BURGERS WITH MANGO MAYONNAISE

2 T. each, dry white wine or water and fine dry bread crumbs

1-2 t. bottled hot sauce (Tabasco sauce)

1 T. each, grated fresh ginger and curry powder (If not a fan of curry powder, start with about 1-1/2 t.

1/2 t. ground allspice

1/2 t. salt

4 small cloves garlic, minced

1-1/2 lbs. ground pork (not pork sausage)

6 slices sweet onion, sliced 1/4-inch thick

6 hamburger buns, split and toasted*

1 bunch stemmed watercress or can use several leaves of baby spinach, stems removed

1 recipe Mango Mayonnaise, recipe follows

In a medium bowl, whisk together first 7 ingredients. Add pork; mix well. Shape pork mixture into six 3/4-inch patties. Using a gas grill, preheat grill. Reduce heat to medium. Put burgers on grill rack over heat. Cover; grill 10 minutes. Put onion slices on grill rack next to burgers. Turn burgers and continue to cook 5 to 8 minutes, depending on doneness you like. (Remember, burgers should be cooked well done, especially when using pork. Well done doesn't have to mean done like hockey pucks). Serve burgers with grilled onions, watercress, and Mango Mayo.

Makes 6 servings.

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MANGO MAYONNAISE

1/2 c. finely chopped mango

1/4 c. mayo or light mayo dressing

2 t. lime juice

In a small bowl, whisk together all ingredients. Cover and chill 2 to 24 hours.

Makes 3/4 c. dressing.

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GRILLED CHICKEN WITH FETTUCINI

1 c. whipping cream

1/3 c. butter or margarine

3/4 c. grated Parmesan cheese

4 skinless, boneless chicken breast halves

12 oz. fettucini, cooked according to package directions

1/4 c. purchased or homemade pesto

1 c. cherry tomatoes, halved

Dash black pepper

Toasted pine nuts - optional

Snipped fresh basil - optional

In a small saucepan heat cream and butter over low heat until butter melts. Gradually add cheese, stirring until combined. Cover and keep warm over low heat, stirring occasionally. For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill 12 to 15 minutes or until chicken is no longer pink, turning once halfway through grilling. Let cool enough to handle. Cut chicken into bite-size pieces.

In a medium bowl, toss chicken with 1 T. of the pesto. Add remaining pesto and Parmesan mixture to the hot cooked noodles. Add tomatoes; toss to coat. Arrange fettucini on a serving platter; sprinkle with pepper. Top with grilled chicken. If you wish, garnish with pine nuts and/or basil.

Makes 6 servings.

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RIBEYE STEAKS WITH SWEET ONION RELISH

4 beef ribeye steaks, cut 1-inch thick, trimmed of fat

Rub:

1 t. coarse salt (canning salt)

3/4 t. coarse black pepper (coarse grind pepper)

1/2 t. mustard seed, coarsely ground*

Onion mixture:

1 Vidalia or other sweet onion, halved and thinly sliced

1 clove garlic, minced

1 T. olive oil

1/4 c. diced sweet red pepper

1 fresh jalapeno chili pepper, minced, seeded and finely chopped

2 T. balsamic vinegar

1 t. packed brown sugar

1/2 t. sage leaves, crushed

For rub, combine first 3 ingredients; divide in half. Sprinkle half of the rub onto one side of each steak; rub in with your fingers. Set aside. In a large skillet cook onion and garlic in hot olive oil over medium heat about 5 minutes or until tender, stirring occasionally. Add sweet pepper and jalapeno pepper; cook and stir one minute more. Add vinegar, brown sugar, sage and remaining rub mixture; cook and stir one minute more. Cover, keep warm.

Preheat gas grill. Reduce heat to medium. Put steaks on grill rack over heat; grill until it's done the way you like, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degrees), 12 to 15 minutes for medium (160 degrees F) and 15 to 17 (170 degrees F). Serve steaks with onion mixture.

Makes 4 servings.

Note: If you can't handle the jalapeno pepper, use just half of it for a slight "kick" in the mixture.

*If you don't have a small grinder, put seeds in a small zip plastic bag. Press air out of bag. On a flat surface, press and roll over the seeds with a rolling pin.

TFD: Take a walk or ride to the Memorial park in town and read the names and dates of the service men and women who served in the Armed Forces to help keep this land of ours free. Bud doctors at the Vets out by Fort Snelling and is amazed at the stories some of these war veterans share with the vets who are waiting to be treated at the hospital. As you visit the Memorial or go to the cemetery, say a prayer in thankfulness for these men and women, young and old, who sacrificed their lives for us. Be sure to fly our American Flag in their honor.

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