Thursday, July 3, 2014

July 4, 2014

On the Menu

The Hamburger
Yields 12  
4 ounce Burgers

Ingredients
3 lbs ground beef or turkey1
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 teaspoon crushed red chili peppers – optional
1 large bell pepper, diced
1 medium onion, diced
2 tablespoons garlic, minced

Method
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a 3/4-inch-thick burger. 
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Brush the burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

1 Add seasoning to ground turkey 24 hours prior to cooking


 What’s dis here Chicken
4 – 6 Servings
Ingredients
For the Marinade
6 ounces pineapple juice
1 lime, juiced
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon crushed red chili peppers
1 teaspoon turmeric
2 ½ pounds chicken pieces; breasts, thighs, drumsticks 
Method
Mix all marinade ingredients in a bowl.
Place chicken in zipper log bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade.
Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.
When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks.

 Jamaican Jerk Ribs
2 Racks
Ingredients
2 cups dark rum
4 tablespoons habanero chili powder
4 tablespoons dried chives
2 tablespoons dried onion flakes
2 tablespoons coarse sea salt
4 teaspoons ground coriander
4 teaspoons ground ginger
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
Method
Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
Place ribs in a nonreactive roasting pan.
Pour rum over ribs, turning a few times to coat evenly.
Cover and place in fridge, turning once every hour for 4 hours total.
Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
Divide jerk spice blend.
Drain ribs and pat dry with a paper towel.
Take one batch of jerk spice blend and rub into rib racks-both sides.
Wrap with plastic wrap and return to fridge for 1 hour.
Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
Heat grill to medium.
Add chips and place ribs on hot grates over drip pan.
Close lid and allow ribs to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
When done remove ribs to a platter.
Sprinkle the remaining jerk spice blend on ribs.

Grilled Portabella Mushrooms
Serves 4
Ingredients
½ cup grapeseed oil
¼ cup balsamic vinegar
½ teaspoon salt
½ -1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano or any dry herb
½ teaspoon black pepper
2 teaspoons chopped garlic
4 large portabella mushrooms

Method
In a bowl, whisk together the oil, vinegar, herbs, spices and garlic then sit it aside.
Rinse mushrooms under cool water while lightly rubbing by hand to remove any dirt or debris. 
Pat mushrooms dry with a paper towel.
Place mushrooms in a baking dish then pour the marinade over them. 
Cover and refrigerate 1 – 2 hours.
Preheat grill to a medium heat, as grilled portabella mushrooms will burn over a high heat.
Remove mushrooms from refrigerator and let them come to room temperature.
Spray grill rack with non stick cooking spray before putting it on the grill.
Place portabellas on heated grill and cook 3 - 4 minutes on each side.  And 3 minutes on the other side.
You will know the portabellas are done when they turn a darker color and look slightly shrunken.
 Traditional Potato Salad
6 - 8 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
2 medium jalapeño pepper, seeded, diced
1 celery stalk, diced
1 small carrot, grated
2 hard boiled eggs, diced
½ cup sweet pickle relish
1 tablespoon Dijon mustard

Method
Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.
Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.



2 Servings

Ingredients:

10 ounces baby spinach

8 – 10 large strawberries cut in 1/8, lengthwise

¼ cup almond slithers

¼ cup crumbled feta cheese

¼ bunch chives cut into 1 inch long pieces

Dressing:

2 tablespoons raspberry vinegar

¼ cup orange juice

¼ cup extra virgin olive oil

½ teaspoon sea salt

1 teaspoon black pepper


Method

Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.

Whisk together dressing and set aside.

Toss spinach with enough dressing to lightly coat. 

Add the strawberries and almonds and toss again.

Place on platter and top with feta cheese and chives.



Melon Salad
8 – 12 Servings
Ingredients:
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

Method
In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.
 

 Grilled Corn
Serves 6
Ingredients
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk

Method
Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done. 

Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.
 Grilled Vegetables
4 Servings

Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.

Ingredients
2 zucchini squash, sliced
12 cherry tomatoes
2 red onions cut into fourths
2 red bell peppers, seeded, halved
2 yellow bell peppers, seeded, halved
For the marinade/dressing
¼ cup olive oil
1 lemon, juiced
2 tablespoons balsamic or rice wine vinegar
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili pepper

Method
Combine marinate ingredients in a blender or whisk ingredients in a bowl. 
Marinate vegetables for 15 minutes before grilling.
Prepare a medium-hot fire in the charcoal or gas grill.
Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.

 Strawberry Ice Tea
¾ Gallon 
Ingredients
8 tea bags
8 cups [64 ounces] water
Simple syrup
2 cup granulated sugar
2 cup water
1 cup strawberries, fresh

Method
The Tea
In a saucepan, bring the 8 cups of water to a boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
The Syrup
In a medium saucepan, bring 2 cups water and 2 cups sugar to a boil.
Reduce the heat and simmer, stirring occasionally, until the sugar dissolves
Add strawberries and cook 10 – 13 minutes stirring occasionally.
Strain the strawberry syrup through a small mesh strainer. Using a wooden spoon, push some of the strawberries through the strainer and discard the rest.  
To Combine
Remove the tea bags without squeezing them, and pour the tea into a large container. Add 2 cups of the syrup and stir. Let stand at room temperature until cool.
Do not put hot tea in the refrigerator to cool down, as this will cause the tea to cloud.
Serve the tea over ice, stir in additional syrup if desired.

Note: A simple syrup is equal parts sugar and water cooked until sugar dissolves   
Minty Watermelon Water
Yields ½ gallon
Ingredients 
64 ounces water
1 sprig fresh mint
3 watermelon wedges
Method
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding ingredients.  


Red Velvet Cake

Ingredients
Cake:
2 cups sugar
2 sticks butter at room temperature
2 eggs at room temperature
2 ½ cups cake flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon distilled vinegar

Icing:
1 cup buttermilk
2 tablespoons all purpose four
1 stick butter, room temperature
1 cup sugar
1 teaspoon vanilla
1 can of angel flake coconut
½ cup black walnuts, crushed

Method
For the Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition.
In a separate bowl, sift together the cake flour, salt, baking soda and cocoa powder.
In another bowl, add the food coloring, buttermilk, vanilla extract and vinegar and mix thoroughly..
Pour 2 cups of the flour mixture into the creamed butter, mix and add 1 cup of the buttermilk mixture. Continue mixing alternating between the flour and buttermilk mixtures until all ingredients are added.
Pour batter into 2 (8-inch) round cake pans, greased and floured.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before icing.

For the Icing:
Using a double boiler, whisk together the buttermilk and flour until smooth.
Cook until mixture is thick.  Refrigerate until cool [while cake is baking].
Once cake is done and you sit it aside to cool, start putting together your icing.
In a medium bowl, add butter make sure it‘s at room temperature or soft enough to cream. 
Then add the sugar, vanilla and cooled buttermilk mixture and mix or whisk until creamy.
Add coconut flakes and walnuts then mix thoroughly.
Once cake is cooled you can begin icing it. 
Spread icing  between layers and on top and sides of  cake.



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