[cookie sheet]

Memorial Day 2018

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 Addseasoning to ground turkey 24 hours prior to cooking

Grilled Portobello 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 portobello mushrooms


Method

In a bowl, whisk together the oil, vinegar, herbs, spices and garlic then sit it aside.
Using a tablespoon, scoop out the gills from the underside of the mushroom. 

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 portobello 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 portobellos on heated grill and cook 3 – 4 minutes on each side.  And 3 minutes on the other side.

You will know the portobellos are done when they turn a darker color and look slightly shrunken.

 Cilantro Lime Grilled Chicken Breast

4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

Ingredients
4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon sea salt
2 teaspoons granulated onion powder
½ teaspoon crushed red chili peppers
½ teaspoon cayenne pepper

Method
Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, OR in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder, chili peppers and cayenne.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or

overnight.

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 reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless

Baked Beans –  New Age Style
12 Servings

Ingredients
2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, rinsed and drained
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
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Vegetarian Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves

Method

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.

 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.
  Asian Slaw

8 Servings

Ingredients

1 head green cabbage, shredded

½ head red cabbage, shredded

1 teaspoon sea salt

½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
½ cup extra virgin olive oil
½ teaspoon crushed red chili peppers
1 teaspoon fresh ginger, grated
1 teaspoon minced garlic

2 carrots, shredded

4 scallions, julienned
½ cup pine nuts – Optional


Method

Toss the cabbage together in a large colander and set in the sink.

Sprinkle the cabbage with salt and let stand for 15 minutes.  The salt draws out some of its moisture so that the slaw remains crunchy.

In a bowl whisk together the vinegar, soy sauce, oil, chili peppers, ginger and garlic. 

Toss together with the cabbage, carrots, and scallions.

Refrigerate and serve cold.

 Soulful Vegan Potato Salad
6 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
1 medium red bell pepper, diced
½ medium green bell pepper, diced
1 small carrot grated
4 sweet pickles, diced OR 1 cup sweet relish
1 tablespoon Dijon mustard
¼ – ½   cup vegan mayo
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.
Place pan in the refrigerator uncovered for approximately 30 minutes.
Once potatoes are cool, transfer potatoes to a bowl, mix in all the remaining ingredients.
Cover bowl and refrigerate 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.

 

Hibiscus Punch
1½ gallons

Ingredients
1½  gallons water
2 cups hibiscus flowers 
3 or 4 star anise
1 tablespoon allspice berries
½  teaspoon whole cloves
3 – 4 (4″) cinnamon sticks 
¼  cup ginger pieces, dried or ½ cup freshly grated ginger root
1 large orange, zest and juice
2 – 2 ½ cups sugar

Method
With the exception of the sugar, place all ingredients in a large pot and bring it to a boil.  Reduce the heat to medium low and let pot simmer partially covered for 15 minutes.
Remove pot from the heat cover completely and let tea steep for 1 hour.
Strain punch into another pot and discard the ingredients.  Strain punch again and add 2 cups of sugar.  Taste for sweetness add the additional ½ cup if needed.
Let punch cool then transfer to a punch bowl and refrigerate until cold.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/05/memorial-day-2018.html.