Saturday, June 1, 2019

The Sunday Family Cookout June 2, 2019

On the Menu
  • Chili Lime Avocado
  • Chipotle Burgers with Tomato Relish 
  • Grilled Vegetables
  • Curried Quinoa Salad with Black Beans and Mango



Chili Lime Avocados
6 Servings
Ingredients
¼ cup extra virgin olive oil
Juice of 1 lime
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon ground cayenne/chili pepper
3 avocados

Method
In a small bowl whisk together the olive oil, lime juice and seasonings.
Cut the avocados in half, remove the pits and skin. Brush the avocado halves with the oil and lime mixture making sure all areas are thoroughly covered. Grill all sides over medium high heat until grill marks appear, about 3 minutes.


Chipotle Burger with Tomato Salsa
12 Servings 



Ingredients
3 lbs ground beef or turkey1
1 - 3 Chipotle chilies in adobo sauce, chopped fine
1 tablespoon adobo sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons ground cumin

Instructions
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.

1 Add seasoning to ground turkey 24 hours prior to cooking


Tomato Relish

Ingredients
3 Roma tomatoes, diced or cherry tomatoes, halved
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and minced
½ lime, juiced
1 clove garlic, minced
¼ teaspoon granulated garlic
¼ teaspoon ground cumin
½ teaspoon sea salt
freshly ground black pepper to taste

Method
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. 
 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.
 
 Curried Quinoa Salad with Black Beans and Mango
Serves 4 - 6
Ingredients
1 cup quinoa
1- 2 ripe mangoes, peeled and chopped
½  red pepper, chopped
¼  English cucumber, chopped
2 cups (packed) baby spinach, torn or sliced
8 ounces black beans, drained

handful of chopped cilantro (optional)
For the Dressing:
¼  cup extra virgin olive oil
3 tablespoons  white wine or white balsamic vinegar
2 tablespoons mango chutney, chopped if chunky (optional)
1 teaspoon curry powder
¼  teaspoon cumin

Method
Rinse quinoa well under cool water in a fine strainer.
Cook in a pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 15 minutes. (Just like you’d cook pasta.)
Drain well, return to the pot, put the lid back on and let it sit until cooled – this will produce fluffy quinoa.
Combine the oil, vinegar, chutney, curry and cumin in a jar or small bowl and shake or whisk to blend. If you like, season the dressing with salt and pepper.
Put the quinoa, mango, vegetables and beans in a large bowl, drizzle with dressing and toss until well coated











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