[cookie sheet]

Memorial Day, 2019

Chipotle Burgers

Yields 12

4 ounce Burgers


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


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 Addseasoning to ground turkey 24 hours prior to cooking


 6 Servings
For the Chicken
2 boneless , skinless chicken breast, diced
½ teaspoon salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
For the Pasta
1 pound bow tie pasta
1 cup garlic cloves
½ pound broccoli florettes
½ basket cherry tomatoes
½ cup parmesan cheese
½ cup parsley
1 cup olive oil
1 cup apple cider vinegar
1 tablespoon dry oregano
½ teaspoon salt
1 teaspoon pepper
For the Chicken
Sprinkle diced chicken with salt, pepper, granulated garlic and onion.  Place in a baking dish and bake or grill until internal temperature reaches 165 degrees F.
For the Pasta
Cook past until it is al dente.
Drain, rinse in cold water until pasta is cool enough to handle.
Transfer to a large bowl, add salt and pepper, mix thoroughly then place pasta in the refrigerator to complete the cooling process.
Roast garlic with a little olive oil salt and pepper on a grill or in the oven for 45 minutes or until soft.
Blanch broccoli by boiling it in a pot of hot water for 2 minutes.  Drain and cool it down in a bath of ice water, and set aside.
Mix together the oil, vinegar, oregano, salt and pepper.
Take the cooled chicken, pasta, broccoli, tomatoes, garlic, parsley and ½ the dressing toss together.
Use additional dressing for individual plating.


LA Grilled Tri Tip

8 – 12 Servings


1 whole tri trip

coarse sea salt to taste

Savory Spice rub – recipe following:

   Savory Spice Rub

2 tablespoons of mixed whole peppercorns

1 tablespoon coriander seeds

½ tablespoon cumin seeds

1 tablespoon onion flakes

1 tablespoon granulated garlic

1 teaspoon ginger, ground

1 tablespoon brown sugar


Season the roast with salt and set to the side

Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, and process until seeds crack. Add the remaining spices and sugar and process until seeds are coarse and all ingredients are well mixed. 

Sprinkle meat with the rub and massage lightly all over. Cover and refrigerate overnight. 

Remove from refrigerator 1 hour before cooking.

Prepare a charcoal grill or heat a gas grill to high. Place roast on grill and sear one side 6 to 8 minutes, checking for flare ups. Turn the roast and sear on all sides for the same amount of time.

Lower the gas grill to medium or move the meat to a cooler part of the charcoal grill. Turn meat and cook another 8-10 minutes. Flip and continue cooking on each side in 8 – 10 minutes intervals.

A 2 pound roast will require 20- 25 minutes total cooking time. The roast is ready when the thermometer inserted into the thickest part of the meat reaches 130 degrees.

Rest roast on a cutting board 10 – 20 minutes before cutting. Slice against the grain.
 Grilled Corn
Serves 6
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


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, 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 Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves

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.


6 – 8 Servings
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard
Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 – 10 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. 

 Mixed Kale and Golden Beet Salad
4 Servings
½ bunch curly kale, chopped
½ bunch flat leaf (Russian Red) kale, chopped
½ bunch lacinato aka dinosaur (dino) kale, chopped
2 medium golden beets, julienned
1 cucumber, sliced thin
1 medium carrot, grated
1 cup walnut pieces
½ cup dried cranberries
For the Dressing
¼ cup white wine vinegar
¼ cup extra virgin olive oil
½ teaspoon sea salt
freshly ground black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili peppers
¼ teaspoon ground ginger
Place all vegetables and fruit in a large bowl with a lid. 
Place all of the dressing ingredients in a food processor or blender and process until a creamy texture is reached.
Pour dressing over salad, mix thoroughly and let it marinate in the refrigerator for at least 1 hour before serving.
Mix in the walnuts just before serving.
Note:  Another dressing I like with this salad is the Asian Style Vinaigrette
  Note: This is the Asian Chicken Salad, without the chicken

1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup rice vinegar
¼ cup tamari
Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting. 
You can store any excess dressing in an air tight container in the refrigerator up to 30 days.

  Grilled Mango with Strawberry Sauce

6 servings


5 ripe mangoes

Juice of 1 orange

2 cups organic strawberries

½ lime, juiced

1 tablespoon agave [optional]


Peel mangoes using a vegetable peeler not a knife.

Slice mango off the seed (large slices in order to grill).

Place mango slices on hot oiled grill long enough to get grill marks on both sides.

Once mangoes cool down, cut into ¾ inch strips.

In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.

Toss grilled mangoes in sauce and serve.

Note: This same strawberry sauce can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.

Watermelon Ice Tea
8 Servings
1 cup of granulated sugar
2 quarts of filtered water
6 individual tea bags (I like a mixture of green and peppermint tea)
12 cups of watermelon cut into chunks (about 6 cups puree)
Add the sugar and water to a large saucepan, bring to a boil and boil until sugar is completely dissolved and mixture is clear.
Remove from the heat, add the tea bags to the sugar water, cover and steep for 20 minutes.
Meanwhile, puree watermelon chunks in a blender or food processor in batches; strain through a fine mesh strainer,discard the pulp and pour the liquid in a gallon pitcher. Remove tea bags and add the tea to the watermelon juice. Do not add ice. Stir and refrigerate. When ready to serve, pour over ice filled glasses.
Cucumber Mint Water
Yields ½ gallon
64 ounces filtered water
2 sprigs of fresh mint
2 –  ¼ ” thick slices of cucumber
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 vegetables.









More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/05/memorial-day-2019.html.