Bacon Cheeseburgers to Die For
1 lb. ground sirloin (burger)
1 cup grated cheddar cheese
¼ cup real bacon bits
1 ½ tsp. Montreal steak seasoning
¼ cup water, cold
Pre-heat grill.
Mix ingredients in order given. Shape into four patties. Make the patties flat, as they plump up when cooked.
Place on hot grill and cook to preferred temperature.
Top with favorite trimmings and condiments.
-- courtesy of Freda Gable
Bold Tastin'
Grilled Steak
Beau Monde Seasoning
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground nutmeg
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground bay leaves
1 tsp. salt
1½ tsp. celery seed
Steak marinade
1 cups soy sauce
2 large onions, coursely chopped
2 clove garlic, halved
¼ cup bottled gravy coloring (Kitchen Bouquet)
2 tsp. Beau Monde seasoning
steak (choice)
Mix together all nine Beau Monde Seasoning spices and place in a small jar or zipper bag.
Combine soy sauce, onion and garlic in the container of an electric blender. Cover and process at high speed for about one minute or until mixture is very smooth. Stir in gravy coloring and Beau Monde Seasoning. Arrange meat in a shallow baking dish or use a gallon zipper bag. Pour ½ cup marinade over top, for each piece of meat.
Allow to stand at room temperature for two hours or cover with plastic wrap and refrigerate up to 24 hours then bring meat back to room temperature before cooking. On your favorite grill, slightly oil, then place meat on top and cook to your desired preference.
-- courtesy of Ashley Muller
Loaded, Grilled
Portobello Mushroom
1 large portobello mushroom, remove stem
1 slice eggplant, battered and fried
2 slices green tomatoes
1 slice red onion ring, raw
2 oz. crumbled Gorgonzola cheese
2-3 oz. balsamic glaze
6 slices fire-roasted red peppers
Wash and stem mushroom. Fry in skillet until browned and cooked on both sides. Remove and pat dry.
Dredge eggplant and fry until cooked and golden brown. Remove and pat dry.
Saute onion ring and green tomatoes.
Begin assembling with the mushroom on the bottom. Then layer eggplant, tomatoes, onion and Gorgonzola cheese.
Put back in pan on low heat and cover for 2 minutes.
Serve and lay roasted pepper strips across the top.
Finish with balsamic glaze.
-- courtesy of Ed Grabusic
Teriyaki Garlic Grilled Pork Chops
6 lg. boneless center-cut pork loin chops
¼ cup pre-minced garlic
1 cup teriyaki marinade
2 tbsp. soy sauce
1 tbsp. honey
½ tsp. ground black pepper
A few hours before meal time mix together teriyaki sauce, minced garlic, pepper and honey. Pour into a Ziploc bag and add the pork chops. Zip the bag shut and put into a large baking pan. Refrigerate, turning bag occasionally to disperse marinade.
Take meat out and let come to room temperature. Grill for 3-4 minutes on each side.
-- courtesy of Juliann Esquivel
Grilled Potatoes
2 baking potatoes, washed and sliced (peeled if desired)
1 onion, sliced
1-2 tbsp. Mrs. Dash seasoning
minced garlic
butter
salt and pepper
Place sliced potatoes in a microwave dish and top with sliced onions and minced garlic. Cover with a paper towel. Cook on high 20 minutes. Rearrange potatoes on plate and cook about 7 more minutes. (Cooking time depends on how thick potatoes are cut. Cook until halfway done.)
Take two long pieces of aluminum foil, enough to make a nice packet to hold the potatoes. Lay one lengthwise and one crosswise. Spray with cooking spray. Place sliced potatoes on foil, put onions on top of potatoes, season with a few pats of butter, Mrs. Dash, salt and pepper.
Fold foil over potatoes, making a nice tight packet. Place on top rack of grill and finish cooking while you are cooking your meat, about 20 - 25 minutes, there's no need to turn. The potatoes are actually steaming in the packet. Remove from grill and while still hot, top with more butter, shredded cheese and other toppings, as desired.
-- courtesy of Donna Brown
BBQ Bananas
& Ice Cream
1 tsp. cinnamon
2 tbsp. brown sugar
bananas, unpeeled
vanilla ice cream
Place the bananas on the grill for about 10 minutes. Flip them after about 5 minutes when the side closest to the flames is black. They are ready to remove when they split and juice starts coming out.
While the bananas are cooking, mix the brown sugar and cinnamon.
Once the bananas are ready, peel them, place in a bowl with some ice cream and sprinkle the sugar/cinnamon mix over them.
-- courtesy of Anton Visser
NAN Dining Guide Kitchen Talk on 05/16/2014