[cookie sheet]

July 4, 2019

   

    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 Addseasoning to ground turkey 24 hours prior to cooking















    4 – 6  Servings

    Ingredients

    For the Marinade

    6 ounces pineapple juice

    1 lime, juiced

    1 tablespoon white wine vinegar

    1 tablespoon olive oil

    1 teaspoon granulated garlic

    1 teaspoon granulated onion

    1 teaspoon sea salt

    ½ teaspoon freshly ground pepper

    1 teaspoon crushed red chili peppers

    1 teaspoon turmeric

    2 ½ pounds chicken pieces; breasts, thighs, drumsticks 

    Method

    Mix all marinade ingredients in a bowl.

    Place chicken in zipper log bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade.

    Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.

    When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks. 

     Jamaican Jerk Ribs

    2 Racks

    Ingredients

    2 cups dark rum
    4 tablespoons habanero chili powder
    4 tablespoons dried chives
    2 tablespoons dried onion flakes
    2 tablespoons coarse sea salt
    4 teaspoons ground coriander
    4 teaspoons ground ginger
    2 teaspoons thyme
    2 teaspoons black pepper
    2 teaspoons ground allspice
    1 teaspoon ground cinnamon
    ½ teaspoon ground cloves
    ½ teaspoon ground nutmeg


    Method

    Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.

    Place ribs in a nonreactive roasting pan.

    Pour rum over ribs, turning a few times to coat evenly.

    Cover and place in fridge, turning once every hour for 4 hours total.

    Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.

    Divide jerk spice blend.

    Drain ribs and pat dry with a paper towel.

    Take one batch of jerk spice blend and rub into rib racks-both sides.

    Wrap with plastic wrap and return to fridge for 1 hour.

    Prepare grill for indirect grilling-use a drip pan if you don’t want a huge greasy mess to clean up.

    Heat grill to medium.

    Add chips and place ribs on hot grates over drip pan.

    Close lid and allow ribs to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.

    When done remove ribs to a platter.

    Sprinkle the remaining jerk spice blend on ribs.


    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

    Instructions:

    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.















    Traditional Potato Salad

    6 – 8 Servings

    Ingredients

    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

    Method

    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. 



     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.



     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.


     Strawberry Spinach Salad
    2 Servings
    Ingredients:
    10 ounces baby spinach
    8 – 10 large strawberries cut in 1/8, lengthwise
    ¼ cup almond slithers
    ¼ cup crumbled feta cheese
    ¼ bunch chives cut into 1 inch long pieces
    Dressing:
    2 tablespoons raspberry vinegar
    ¼ cup orange juice
    ¼ cup extra virgin olive oil
    ½ teaspoon sea salt
    1 teaspoon black pepper

    Preparation:
    Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
    Whisk together dressing and set aside.


    Melon Salad
    8 – 12 Servings

    Ingredients:
    ⅓ cup honey or agave syrup
    ½ cup orange juice
    Juice of 1 lemon
    ¼  teaspoon crushed red chili peppers – Optional
    2 tablespoons chopped fresh mint leaves
    1 cantaloupe, seeded, peeled, diced
    1 honeydew melon, seeded, peeled, diced
    1 watermelon, seeded, peeled, diced
    Instructions:
    In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.

    Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.

    Toss spinach with enough dressing to lightly coat. 
    Add the strawberries and almonds and toss again.
    Place on platter and top with feta cheese and chives.


     Strawberry Ice Tea
    ¾ Gallon 
    Ingredients

    8 tea bags
    8 cups [64 ounces] water
    Simple syrup

    2 cup granulated sugar
    2 cup water
    1 cup strawberries, fresh
    Method
    The Tea
    In a saucepan, bring the 8 cups of water to a boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
    The Syrup
    In a medium saucepan, bring 2 cups water and 2 cups sugar to a boil.
    Reduce the heat and simmer, stirring occasionally, until the sugar dissolves
    Add strawberries and cook 10 – 13 minutes stirring occasionally.
    Strain the strawberry syrup through a small mesh strainer. Using a wooden spoon, push some of the strawberries through the strainer and discard the rest.  
    To Combine
    Remove the tea bags without squeezing them, and pour the tea into a large container. Add 2 cups of the syrup and stir. Let stand at room temperature until cool.
    Do not put hot tea in the refrigerator to cool down, as this will cause the tea to cloud.
    Serve the tea over ice, stir in additional syrup if desired.
    Note: A simple syrup is equal parts sugar and water cooked until sugar dissolves   

    Minty Watermelon Water

    Yields ½ gallon

    Ingredients 

    64 ounces water

    1 sprig fresh mint

    3 watermelon wedges

     

    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 ingredients.


    More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2019/07/july-4-2019.html.