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Entries in Grill (8)

Sunday
May042014

Buffalo Chicken Burgers with Spicy Celery Slaw

Buffalo Chicken Burgers

Summer is quickly approaching, which means I need to beef up my collection of burger recipes for causal cookouts. I’ve said it before, but being from Buffalo, normally the “buffalo” flavor isn’t really our thing, but on a whim, I gave these burgers a try. Man, am I glad I did, though I never should have doubted how amazing they would be, since the recipe comes from a Buffalo-native! The burgers themselves have the perfect amount of spiciness, and the coolness from the slaw on top brings everything together to make one outstanding burger for your next cookout. Placed on homemade whole wheat burger buns, this easily has become one of our favorite burgers! 

For the Burgers
2 1/2 tablespoons Butter (I used less)
1 Onion, finely diced
2 Garlic Cloves, minced
1 pound Ground Chicken Breast
2-4 tablespoons Hot Sauce, to taste (I used Frank’s)
3/4 teaspoon Salt
1/4 teaspoon Black Pepper

Melt the butter in a skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute, stirring constantly. Cool slightly. In a large bowl, add the onion mixture, chicken, hot sauce, salt, and pepper. Combine the mixture with your hands, being careful not to over-mix. Divide the mixture into four portions and shape each into a patty. Grill the burgers until the chicken has cooked completely, being careful not overcook. Place each burger on a bun and top with slaw (recipe below).

For the Slaw
1/4 cup Mayonnaise
1/4 cup Greek Yogurt
1-3 teaspoons Hot Sauce, to taste (I used Frank’s)
1/4 teaspoon Garlic Powder
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
3 Celery Stalks, thinly sliced
1 Carrot, shredded
4 Scallions, thinly sliced
3 ounces Blue Cheese, crumbled

In a large bowl, combine the mayonnaise, yogurt, hot sauce, garlic powder, salt, and pepper; stir well. Add the celery, carrot, and scallions and stir until coated with the sauce. Gently fold in the blue cheese crumbles. Add additional salt, pepper, and hot sauce, to taste. 

SOURCE: An Edible Mosaic

Monday
Apr082013

Cheddar Jalapeño Burgers

 

Cheddar jalapeno burger

Mother Nature finally got the message that it is spring and not winter because our temperatures have been on the rise these past few days! Even though we use our grill all year, even in the snow, there is something about the first warm spring day that makes the grill scream "use me!" So, today we did! Despite some rain, we had a craving for burgers. Being that we are always searching for new flavor combinations for our burgers, I decided to give these a try. They came together very quickly and were absolutely delicious! These were the perfect way to welcome spring. Now, I just hope that this weather sticks around for a while!

1 1/2 pounds Ground Chicken (I used ground turkey)
1/2 cup Onion, finely chopped
1/4 cup Cilantro, finely chopped
2 teaspoons Jalapeño, chopped (I used 1/2 of a large jalapeño)
1 teaspoon Ground Cumin
1 teaspoon Paprika
1/3 cup Shredded Cheddar Cheese
Salt and Pepper

Place all ingredients in a large bowl. Using your hands, mix everything until well incorporated, taking care not to over mix. Form the mixture into four equal-sized patties. Cook the burgers on a grill over medium heat until cooked through, about 5-7 minutes on each side. Serve each burger on a bun topped with sour cream and guacamole, if desired (I put a little bit of bbq sauce on mine and it was delicious).

SOURCE: What's Gabby Cooking

Thursday
Sep062012

Grilled Garlic and Herb Bread

I made this recipe as a side to a pasta dish, and couldn't have been happier with how it turned out. Grilled bread, fresh garden herbs and garlic make for a winning combination. It can also be used as a springboard for your imagination: tomato and olives would taste great, and fit in perfectly. If you make the bread yourself, and use your garden for everything else, this recipe can feed about four people as a side dish for around thirty cents.

8-10 garlic cloves
Olive Oil
Handful of Fresh Herbs (Rosemary, Parsley, Basil), chopped
1 Loaf of Bread

Wrap garlic cloves and olive oil in a foil packet and grill until soft and browned, flipping the packet periodically.Cut the bread in half along the long axis so that you have two sections of loaf. Drizzle olive oil on the newly cut surface of both sides. Place the two slices of bread loaf face down on the grill, until slightly browned and charred, but not burnt. Smash the softened garlic cloves with a fork, and spread them along the entire surface of the bread. Sprinkle the chopped herbs on top of the garlic-smothered bread.

 

Wednesday
Sep052012

Tomato, Chorizo, and Goat Cheese Open-face Sandwich

Welcome to Round two of Joel's guest post series. This week, I'll be featuring summertime recipes that were put together on the fly, with little planning. Most dishes were concocted while walking around the weekend farmer's market looking for fresh, ripe ingredients. Everything shown this week can be made in minutes flat, and requires only a few ingredients.

Tomatoes in August can't be beaten. I'm always drawn to discolored, misshapen heirlooms, because their flavors are so complex, unlike anything available at a supermarket. Add local chorizo, goat cheese, bread and garden herbs and I'm in heaven.

I put together this summertime open-face sandwich using my farmer's market haul, and Melissa and I were blown away by the flavor and simplicity of it. Using the ingredients below, I was able to make two medium sized sandwiches, but the recipe can easily be upscaled to feed a large group.

1 loaf of bread (I used an "everything" bread with herbs and spices, although a plain Italian would be just as good).
1 Tomato, sliced
1 Link of Chorizo, grilled and sliced
1 Handful Various Fresh Herbs (I used Basil, Thyme and Rosemary because I had them. Use whatever you have, or experiment)
4 scoops (~4-5 Tbsp) of Goat Cheese
Olive Oil for seasoning bread

Cut the chorizo into thin, slightly-diagonal slices and grill or cook in a frying pan. Then, cut the bread into slices, slather some olive oil on it, and grill until slightly toasted. Chop or slice your herbs, and put about a quarter of them on the toasty side of the bread. Next, layer the sliced tomato and chorizo. Top off the sandwich with dollops of goat cheese and the rest of the herbs.

Sunday
Jul012012

Grilled Chicken Breasts with Spicy Coconut Sauce

Grilled chicken with spicy coconut sauce

Every so often, Joel buys ebook versions of cookbooks for the iPad. He has gotten a slow cooker book, a Pioneer Woman book, a Mark Bittman book, and now this one, The New Portuguese Table by David Leite. I'm not entirely familiar with Portuguese cuisine, but as I flipped through the book, I noticed that many of the dishes are simple and don't require fancy ingredients that I wouldn't normally buy. I immediately set out to make this chicken dish. While all of the components were delicious, my favorite part of this recipe was the coconut marinade for the chicken. I tried it (before putting the chicken into it) and was amazing! To continue the coconut theme, we served this chicken over coconut rice (rice made with coconut milk instead of water). Aside from the time the chicken took sitting in the fridge marinating, this dish came together very quickly, and could easily be adapted to serve a crowd. 

For the Chicken:
1 small Yellow Onion, chopped
4 Garlic Cloves
3-inch thumb of Fresh Ginger, peeled
1 cup Coconut Milk
2 tablespoons Lemon Juice
2 1/2 teaspoons Salt
1/2 teaspoon Pepper
2 teaspoons Crushed Red Pepper Flake, plus more for serving
4 Boneless, Skinless Chicken Breast Halves

Put the onion, garlic, ginger, coconut milk, lemon juice, salt, black pepper, and red pepper flakes in a food processor and buzz until smooth. Drop the chicken into a large resealable freezer bag, pour in the marinade, and toss to coat. Place the bag in a shallow dish and marinate in the fridge for at least 4 hours, or preferably overnight, turning several times. Remove the chicken from the fridge about 30 minutes before ready to cook.  Preheat a gas grill to high. Lower the heat to medium and lightly brush the grill rack with oil. Remove the chicken from the marinade and grill until well marked and cooked through, about 5-6 minutes per side. 

For the Coconut Sauce:
2 tablespoons Olive Oil
1/2 small Yellow Onion, minced
1 teaspoon Grated Lemon Zest
1-inch thumb Fresh Ginger, peeled and grated
1 teaspoon Crushed Red Pepper Flake
2 teaspoons Double-Concentrate Tomato Paste (I just used regular)
3 Garlic Cloves, minced
1 can (13.5 ounces) Coconut Milk
1/4 cup Heavy Cream
Salt and Pepper

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until golden brown, about 7 minutes. Reduce the heat to low, add the lemon zest, ginger, red pepper flakes, and tomato paste, and cook, stirring often, until the colors deepen and the mixture is very fragrant, about 8-10 minutes. Toss in the garlic and cook for 1 more minute. Pour in the coconut milk and cream and bring to a boil, then turn the heat to low and simmer, uncovered, until the liquid has reduced by one quarter, about 10 minutes. Season to taste with salt and pepper. Cover and keep warm.

For Serving:
Dollop cooked rice onto a plate, top with chicken breast, and spoon the sauce over the top. Sprinkle with chives and additional red pepper flake as garnish, if desired.