
On the Menu
- The Hamburger
- The Spices of India Burger
- Grilled Portabella Mushrooms
- Simply Grilled Chicken
- Grill Corn on the Cob
- New Age Easy Baked Beans
- Coleslaw
- Potato Salad - Bleu Ribbon
- Field Greens Salad
- Old Fashioned Crumb Cake - Los Angeles Schools Ver..
- Strawberry Orange Mint
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
Instructions
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
The Spices of India Burger
2 Servings
Ingredients
½ pound lean Organic ground beef
¼ teaspoon granulated garlic
¼ teaspoon ground ginger
1 green chili peppers, chopped
½ teaspoon coriander, ground
¼ teaspoon cumin
½ teaspoon garam masala, ground
1 teaspoon lime juice
Method
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a ½ inch-thick burger.
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Wipe grill rack 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 or until burgers are completely done.
This burger is so delicious, fixings are not even necessary. If you insist on fixings, select chutneys, red onions, tomatoes and green leaf lettuce.
Note: Any of these burgers can be made with ground turkey. Just let turkey marinate in the season 2 - 3 hours prior to cooking.
Afraid of ground beef, grind your own, it's easy, safer and cheaper. Buy chuck/sirloin steaks and grind it 50/50. If you don't have a meat grinder, use a food processor and pulse it until the desired ground is obtained. Clean food processor thoroughly after use then wash in dish washer on the top shelf. You can also grind your own turkey the same way.
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
Instructions:
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.
Simply Grilled Chicken
4 – 8 Servings
Ingredients
½ cup orange juice
1 lemon, juiced
¼ cup grapeseed oil
½ teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon black pepper
3 – 5 pounds chicken parts
Method
In a large bowl, whisk together the juices oil and seasonings.
Using a large zip lock bag, add the chicken and marinade, manipulate the chicken and marinade in the bag until all pieces are coated.
Refrigerate for 2 hours or overnight, manipulating the bag occasionally to redistribute the marinade.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and place the chicken pieces on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes.
Move chicken pieces to the sides of the grate, away from direct heat. Brush with Blueberry Barbecue Sauce if desired.
Cook to an internal temperature of 165 degrees and remove from the grill.
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
Instructions
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.
New Age Easy Baked Beans
12 Servings
2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, drained and rinsed
4 cans salt free vegetarian beans
2 cans salt free diced tomatoes
1 teaspoon sea salt
1 teaspoon ground black pepper
½ - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
¼ cup brown sugar
1 tablespoon molasses
2 cups of barbecue sauce
1 cup of water
2 bay leaves
Directions
Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water and bay leaves.
Bring pot up to a boil, stir then cover, put pot in the preheated oven. Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir. Taste for seasoning and adjust accordingly.
Remove bay leaves before serving.
Coleslaw
8 Servings
Ingredients
1 medium head of cabbage, julienned
1 large carrot, grated
1 medium onion, julienne
1 medium jalapeno pepper, sliced thin
½ - 1 teaspoon sea salt
For the Dressing:
¼ cup white wine vinegar
¼ cup rice wine vinegar
¼ cup extra virgin olive oil
½ teaspoon crushed red pepper
1 teaspoon thyme, dried
1 teaspoon dried, tarragon or dill seed, ground
1 teaspoon granulated garlic
Instructions
Prepare dressing first by whisking together all ingredients thoroughly set aside while prepping the vegetables.
Place all the prepared vegetables in a large bowl, add the salt and mix thoroughly.
Pour dressing over vegetables and mix thoroughly, let slaw marinate at least 1 hour prior to serving. The longer the dressing marinates the cabbage the better the slaw will taste.
Mix again thoroughly before serving.
Bleu Ribbon Potato Salad
6 – 8 Servings
Ingredients
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream
Method
Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil. Boil until potatoes are just fork tender about 13 minutes.
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl.
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes.
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.

Field Greens Salad
6 – 8 servings
Ingredients
1 ½ pounds salad greens
1 cup mandarin oranges
½ cup blue cheese, crumbled
1 cup pecans halves
¼ cup Balsamic Vinaigrette dressing
Method
In a large bowl, toss the salad greens, oranges, blue cheese and pecans.
Just prior to serving, add the dressing and toss until thoroughly mixed. Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.
Old Fashioned Crumb Cake
Since I first came to LA, all of the old timers talked about how delicious the crumb cake was that the LA schools served. So of course I had to dig up the old recipe and try it for myself. I must admit, it's the best crumb cake I've tasted. And it's easy to make too.
Strawberry Orange Mint
Yields ½ gallon
Ingredients
64 ounces water
2 sprig fresh mint
3 ripe strawberries, halved
2 slices orange
2 slices orange