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Welcome summer with the grill

Daily Press staff
Grilling is a popular way to prepare food during the summer.
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All-American mini burgers and special sauce

Serves 3 to 4

This recipe makes 10 mini burgers and is perfect for a picnic or block party. The seasonings and special sauce add a delicious kick that will have your friends and family asking for more.

• 1 1/4 pounds ground sirloin

• 2 tablespoons dill pickle relish

• 2 tablespoons steak sauce

• 1 tablespoon grill seasoning

• 1 teaspoon sweet paprika

• 10 soft dinner rolls, split

• 2 cups chopped iceberg lettuce

• 1 small yellow skinned onion, finely chopped

Special sauce:

• 1/2 cup ranch dressing

• 1/2 cup ketchup

• 1 teaspoon coarsely ground black pepper

Additional Toppings (optional):

• Sliced cheeses: cheddar, pepperoni cheddar, Pepper Jack, Swiss

• Sliced tomatoes

• Yellow mustard

• Mayonnaise

• Blue cheese dressing

• Sweet red pepper relish

Pre-heat grill pan or outdoor grill to high. Mix meat and dill pickle relish, steak sauce, grill seasoning and paprika. Divide meat in half, and score each half into five pieces.

Roll the meat into balls, then squish it into small, thin patties, about three inches across (a total of 10 patties). To make a double batch or more, meat can be made into patties ahead of time and placed on cookie sheets to store up to 24 hours.

Cook on the grill for about 2 to 3 minutes each side for medium doneness. These patties also can be baked on cookie sheets in pre-heated 400°F oven for 10-12 minutes.

While burgers are cooking, make the special sauce: Combine ranch dressing with ketchup and black pepper in a small bowl. Serve on dinner rolls with chopped lettuce, chopped onion and special sauce. Add additional toppings as desired.

Source: rachaelray.com

Grilled chicken, potatoes and broccoli with cheese and gravy sauce

Serves 4

• Salt

• 4 chicken breast cutlets

• 6 Yukon Gold potatoes, sliced 1/4- to 1/2-inch thick

• 4 tablespoons grill seasoning (about a palmful), divided

• Extra virgin olive oil (EVOO), for drizzling

• 2 heads broccoli, sliced into large spears

• 3 tablespoons butter

• 3 tablespoons flour

• 3 cups chicken stock

• 1 cup milk, half-and-half or cream

• 1 cup cheddar cheese

• 1 tablespoon Dijon mustard

• 2 tablespoons tarragon

• Freshly ground black pepper

Pre-heat your grill pan or outdoor grill to high and the oven to 400°F. Bring a large pot of salted water to a boil over high heat.

While waiting for the water to boil, get the potatoes started: Place the sliced potatoes on a baking sheet, and season with 2 tablespoons grill seasoning and drizzle with EVOO. Place into the oven, and cook until golden brown and tender, about 35 minutes, turning them over halfway through the cooking time.

While the potatoes are cooking, season the chicken breasts with the remaining 2 tablespoons of grill seasoning and drizzle with EVOO. Place on the grill or grill pan and cook about 3 to 4 minutes per side, or until cooked through.

Once the water has come to a boil, drop the broccoli into the salted water and cook until tender. While the chicken and veggies are cooking, heat the butter in a medium-size skillet over medium-high heat.

When the butter is melted, stir in the flour, and cook for about a minute. Whisk in the chicken stock and milk and cook until thick and bubbling, about 3 minutes.

Pour half of the sauce into a bowl and stir in the Dijon mustard and tarragon. Whisk the cheese into the other half of the sauce that is still in the pan, then transfer into a serving bowl.

Season sauces with salt and freshly ground black pepper, to taste. To serve, place a chicken breast, some potatoes and broccoli onto plates, and let everyone help themselves to their choice of sauce.

Source: rachaelray.com

All-American mini burgers and special sauce

Serves 3 to 4

This recipe makes 10 mini burgers and is perfect for a picnic or block party. The seasonings and special sauce add a delicious kick that will have your friends and family asking for more.

• 1 1/4 pounds ground sirloin

• 2 tablespoons dill pickle relish

• 2 tablespoons steak sauce

• 1 tablespoon grill seasoning

• 1 teaspoon sweet paprika

• 10 soft dinner rolls, split

• 2 cups chopped iceberg lettuce

• 1 small yellow skinned onion, finely chopped

Special sauce:

• 1/2 cup ranch dressing

• 1/2 cup ketchup

• 1 teaspoon coarsely ground black pepper

Additional Toppings (optional):

• Sliced cheeses: cheddar, pepperoni cheddar, Pepper Jack, Swiss

• Sliced tomatoes

• Yellow mustard

• Mayonnaise

• Blue cheese dressing

• Sweet red pepper relish

Pre-heat grill pan or outdoor grill to high. Mix meat and dill pickle relish, steak sauce, grill seasoning and paprika. Divide meat in half, and score each half into five pieces.

Roll the meat into balls, then squish it into small, thin patties, about three inches across (a total of 10 patties). To make a double batch or more, meat can be made into patties ahead of time and placed on cookie sheets to store up to 24 hours.

Cook on the grill for about 2 to 3 minutes each side for medium doneness. These patties also can be baked on cookie sheets in pre-heated 400°F oven for 10-12 minutes.

While burgers are cooking, make the special sauce: Combine ranch dressing with ketchup and black pepper in a small bowl. Serve on dinner rolls with chopped lettuce, chopped onion and special sauce. Add additional toppings as desired.

Source: rachaelray.com

Grilled chicken, potatoes and broccoli with cheese and gravy sauce

Serves 4

• Salt

• 4 chicken breast cutlets

• 6 Yukon Gold potatoes, sliced 1/4- to 1/2-inch thick

• 4 tablespoons grill seasoning (about a palmful), divided

• Extra virgin olive oil (EVOO), for drizzling

• 2 heads broccoli, sliced into large spears

• 3 tablespoons butter

• 3 tablespoons flour

• 3 cups chicken stock

• 1 cup milk, half-and-half or cream

• 1 cup cheddar cheese

• 1 tablespoon Dijon mustard

• 2 tablespoons tarragon

• Freshly ground black pepper

Pre-heat your grill pan or outdoor grill to high and the oven to 400°F. Bring a large pot of salted water to a boil over high heat.

While waiting for the water to boil, get the potatoes started: Place the sliced potatoes on a baking sheet, and season with 2 tablespoons grill seasoning and drizzle with EVOO. Place into the oven, and cook until golden brown and tender, about 35 minutes, turning them over halfway through the cooking time.

While the potatoes are cooking, season the chicken breasts with the remaining 2 tablespoons of grill seasoning and drizzle with EVOO. Place on the grill or grill pan and cook about 3 to 4 minutes per side, or until cooked through.

Once the water has come to a boil, drop the broccoli into the salted water and cook until tender. While the chicken and veggies are cooking, heat the butter in a medium-size skillet over medium-high heat.

When the butter is melted, stir in the flour, and cook for about a minute. Whisk in the chicken stock and milk and cook until thick and bubbling, about 3 minutes.

Pour half of the sauce into a bowl and stir in the Dijon mustard and tarragon. Whisk the cheese into the other half of the sauce that is still in the pan, then transfer into a serving bowl.

Season sauces with salt and freshly ground black pepper, to taste. To serve, place a chicken breast, some potatoes and broccoli onto plates, and let everyone help themselves to their choice of sauce.

Source: rachaelray.com

When temperatures rise, it’s time to heat up the grill, too.

With warm weather now gracing Craig, barbecue fiends are dusting off their grills and welcoming summer with kebabs, steaks and fresh veggies.

For those who may need a little advice to get them started this season, celebrity chef Bobby Flay of the Food Network offers these tips:

• Before grilling, less is more. Brushing food with olive oil and sprinkling with a little salt and pepper generally is all you need. Overdoing elaborate marinades and rubs can dominate the taste of food.

• After grilling, pull out all of the stops. Condiments make the dishes distinctive. Be bold with your fruit- and vegetable-based ketchups, relishes and salsas.

• Do what works – the grill is not sacred. Finishing precooked foods with a quick sear, and searing just before eating are great strategies to get food cooked perfectly and on the table for your guests.

• Use squeeze bottles. Pour vinaigrettes into squeeze bottles, and store them in the refrigerator.

• Organize and prioritize. Plan a menu, make lists and do the shopping. Know what you can make ahead of time. Plan what you’re going to make first, second third, and stick to your plan. Get everything out in front of you – food, spices and tools should be in easy reach.

• Gas and charcoal are both heat sources.

• Use a two-level fire. High- and low-heat sides are recommended for maximum cooking flexibility.

• Keep the lid closed for cooking longer than four minutes and during preheating.

• Let the food sit a couple of minutes on the grill to develop sear marks and to help avoid sticking.

• Keep it simple. Make sure you have a nice array of foods, but don’t turn the cooking into a burden. Grilling is a relaxed way of entertaining.


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