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Dont you just love the flavor of a juicy fresh grilled hamburger? I know I do!

It is summer time No matter if it is fun in the park, fun at the beach, fun at the lake or fun by the pool at Grandmas house, we all want to picnic and have a good time. And the most popular of picnics include one of the many choices of hamburger recipes for the grill!

So how long do you cook hamburgers on a grill? What are good hamburger recipes for the grill? All great questions my friend! First things first though. You will want to get the grill ready. Go ahead and light up the charcoals, pop on the gas, or throw on the wood Regardless of the grilling method you use it needs to get hot and ready! What is important is nailing how long you cook hamburgers on the grill. Nothing ruins the fun more than a dry hockey puck you could choke on before you get to savor the flavor! Yuck! Did I mention YUCK?

There are several ways to keep this from happening so don’t despair. I like to patty out my burgers in a nice thick to inch patty. But before I do I like to doctor it up a bit. I add a little salt, pepper, adobo (for all of my Spanish friends), garlic powder or fresh garlic, some Worcestershire sauce and a touch of A-1 sauce. This adds a little kick to the flavor. I also find that it helps the hamburgers stay moist. Once all that is completed, doctor your grill a little. I brush a little canola oil on my grate to help keep them from sticking and I brush a little bit on the outside of my hamburger patties before I place them on the grill.

You need to be sure your grill is hot, but not too hot otherwise they will cook too fast and be done on the outside much faster than the inside. Then you have the whole new problem of burnt burgers! Not fun either! Once you place them on the grill you can leave them for about 10 minutes to go and cut up some nice onion, tomato and pickle slices. Put out your cheese, mayo, ketchup and mustard You want to have great condiments to put on your hamburger. And once done, those kids will go through them faster than you can get em ready!

So how long do you grill your hamburgers for perfection? I usually try and flip mine around 10 to 12 minutes, sometimes sooner It depends on how hot the grill is and how fast they are cooking, so keep a careful eye on them. Once both sides are good and even, test them with a meat thermometer to be sure they are cooked well. E-coli bacteria is so dangerous these days and when you are out on a picnic with beef, you want to be extra careful! The normal temp should get to at least 160 degrees. And then if you have friends who like them a little medium or medium rare, you have done your best to give them delicious AND healthy burgers.

Oh, and one of my favorite hamburger recipes for the grill are the all out gourmet burgers. This is for when you are home grilling and can get creative. Take a little bit of red wine some for the ingredients of the burger, (some for you!), some for the sauted onions, garlic and mushrooms, (some more for you!) and oh yeah some for your guest! Then serve your burger with a nice aged Swiss cheese and Kaiser or Onion roll, some mood music and candle light WOW, you wont be disappointed! 

How long you grill asparagus depends upon what temperature you grill it at. No, I am not trying to insult your intelligence. If by chance, your grill is at 600 degrees it will literally melt the asparagus and it will disappear through the grill, gum up things up big time. You don’t want to do that.

 

So cool it! Set your grill at a moderate temperature.  If you have a gas grill, 350-400 degrees, no hotter, should suffice. Turn on only one burner, and wait for it to get up to temperature with the hood down. Experiment a little, you’ll get it right!

 

If grilling on a charcoal grill, use moderate heat. I would even push the coals a little to the side and grill on the cool side.

 

Remove the woody part of the asparagus, wash and pat dry. Before you grill the asparagus, make sure you apply a coat of Extra-Virgin Olive Oil. This helps immensely in keeping it from sticking to the grill.

 

Once on the grill, you will want to roll, flip the asparagus with a set of sturdy tongs until you have grill marks on all sides. You can tell when things are” starting to get done” when it changes to a darker green, gets limp and you get those “beautiful grill marks”.

 

Don’t overcook!

 

But, “hold the phone”!  I prefer to add a few things to asparagus besides Extra-Virgin Olive Oil.  I use a seasoned, or aged rice vinegar dressing and marinade which is a balsamic blend, Kosher Salt and a freshly ground pepper in my recipe.

 

If you want a taste that is beyond just Extra-Virgin Olive Oil, you will want to marinate the asparagus for about an hour in this concoction: Apply a moderate amount of oil, a very moderate amount of the seasoned balsamic vinegar, and rub it all in thoroughly.

 

Next, sprinkle salt and pepper on. Don’t get carried away with the salt….a little goes a long way. Rub everything in some more and let it sit.

 

I don’t know how to tell you this, but don’t buy crummy asparagus. In Oregon, as well as many places, good asparagus only comes in spring-time and the season is over in mid June. This is the time of the year you will get the “very best”.

 

The rest of the year, asparagus can be imported from anywhere, just make sure it is of good quality.

  

You can use grilled asparagus in salad recipes.  You will wonder why you didn’t think of it before.  And, you can always make a “funky” creamy asparagus soup.

 

Asparagus should only take about ten minutes to prepare on your grill. Remember not to overdo it.

Grilled Beer Bratwurst

Everyone has their own secret perfect bratwurst recipe. Not being from Wisconsin, I can’t tell you if this recipe is perfect or not. What I can tell you is this recipe has produced for me some very delicious bratwurst. I have heard people say the Secret to great bratwurst is to simmer them in beer first (Really? Gee no kidding?), or cook them slow or make sure the fire is the right temp.

In my experience, the secret is simply patience. How long to grill bratwurst depends on how you grill them. You can throw them straight on the grill which will take about 25-30 minutes or boil the brats in beer, wine or water for about 20 minutes. After boiling, then they are grilled for 4-6 minutes. Boiling them first (also called par-poaching) in beer first improves the flavor so dramatically its almost a sin just to throw them straight on the grill. Regardless, brats take a little while to cook thoroughly. If you rush, you could easily end up with a bratwurst that is burnt on the outside and not so done on the inside.

If not handled properly, the long cooking time often burst the brat’s thin skin letting all the glorious juices out, causing a dried up brat.

Bratwurst Tradition

Due to the large German population, Wisconsin is known for their beer and bratwurst. Germans brought their bratwurst sausage recipes as they settled throughout the area in the 1800′s. Bratwurst is traditionally made from pork, although there are bratwurst that are all beef or other meats. In selecting which brand of brat to cook is a personal choice. Johnsonville is a popular national brand and is as good as any, unless you live around Wisconsin, where you can find many delicious alternatives.

Although gas grills are fine to use, bratwurst tastes the best when grilled over charcoal or wood. I have seen some fry bratwurst in a pan, but this reduces the taste to nothing more than a large breakfast sausage. Here’s how to grill perfect bratwurst

What To Grill

6 Brats 6 Good quality rolls (Semmel Rolls if you can find them) 1 whole onion 1 large Green pepper 12 ounces of beer 1 cup of water 2 tablespoons of butter 1 tablespoon salt

How To Grill It

If you have a gas grill, the sideburner is perfect for this.

Cut the onion in half and slice. Slice the green pepper into 1/4 inch wide strips. In a 2 quart saucepan, sauté the sliced onion and green pepper in 2 tablespoons of butter for three to four minutes.

Remove 1/2 of the sautéed onions and green peppers and place in a bowl covered with foil to keep warm. (You can use these on the brats later) Leave the remaining onion and peppers in the pan.

Next add 1 bottle or can of beer and 1 cup of water and bring to a low simmer. Never boil bratwurst –it will break open the skins. A low simmer is when there is steam rising off of the water and no bubbles are coming to the surface.

You can use any beer, but full flavored Mexican beers like Corona or Tecate work great.Light beer is not recommended.

Simmer the brats on low heat for 20 minutes and remove. (Discard the liquid and peppers). Take your simmered brats straight to the grill. Be careful not to break the skin. Grill on a low setting. the key here is low and slow. Brats can be cooked either directly over the fire or indirectly, where the fire is on one side of the grill and the food is grilled over the unlit portion. This allows the bratwurst to cook with little risk of burning from flare ups.

Grill the brats for 4-6 minutes total, turning often until brown. They are now ready to serve.

Use only tongs to turn. Using a fork or anything else that can poke holes in your brats will let all the good juices out and result in a dried out brat. Flare-ups from the dripping fat will cause the outside to burn as well.

Condiments:

Serve on good quality fresh baked rolls (not hot dog buns) and top with the onion and pepper mix that you sauteed, or with brown or deli-style mustard –or all of the above. If you like Sauerkraut on your brats, Use the fresh Sauerkraut from the refrigerated section of the supermarket. I like to use the Bavarian style with caraway seeds. Heat it in a pan with some course cracked black pepper.

Bratwurst and Beer with sauerkraut is one of my favorite grilled foods. It is fun to cook and so delicious.

Macaroni Grill Foccacia Bread – Chicken Scaloppini di Pollo – Pasta Di Pollo Al Sugo Bianco – just a few of the delicious menu items offered by ROMANO’S MACARONI GRILL ITALIAN RESTAURANTS.

Romano’s Macaroni Grill menu features items found in traditional cuisine from Italy and the Mediterranean area. Guests find it hard to choose from generous portions of delicious pastas, veal, seafood, steaks, roasted chicken, pizza baked in wood-burning ovens, soups and hard-to-resist desserts. Macaroni Grill also offer patrons the option of creating their own pasta, from a list of pre-selected ingredients. All meals are served with complimentary bread and olive oil.

Romano’s Macaroni Grill is an Italian-style chain of casual dining restaurants with locations throughout the U. S., Canada and Mexico. The first restaurant was founded by talented restaurateur Philip J. Romano in Texas in 1988.

Romano’s passionate chefs prepare more than 25 Italian specialties in exhibition kitchens while guests relax in a casual atmosphere surrounded by attentive servers and an occasional strolling opera singer!

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are Romano’s Macaroni Grill most popular recipes of all…

 

–Romano’s Macaroni Grill Chicken Scaloppini di Pollo–

 

>> Lemon Butter Sauce:

4 oz lemon juice

2 oz white wine

4 oz heavy cream

1 lb (4 sticks) butter.

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

>> Chicken:

6 to 8 (3 oz) chicken breasts, pounded thin

oil and butter for sauteing chicken

1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging 6 oz pancetta, cooked

12 oz mushrooms, sliced

12 oz artichoke hearts, sliced

1 T capers

1 lb capellini pasta, cooked

chopped parsley, for garnish.

 

To make Chicken and Pasta: Cook pasta and drain. Heat a small amount of oil and 2 T of butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

 

–Romano’s Macaroni Grill Pasta Di Pollo Al Sugo Bianco–

>> The Asiago Sauce:

4 cups heavy whipping cream

1/8 teaspoon paste or dried chicken base

1 1/4 cups asiago cheese

1 tablespoon cornstarch

2 ounces water.

 

To make the sauce: Heat cream to very hot and just bubbly (but not a boil).

Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.

Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.

>> Pasta:

1/2 stick butter

1/2 cup red onions, diced

1/2 cup pancetta, (Italian smoked bacon) drained and chopped

1 tablespoon garlic, chopped

3/4 cup green onions – tops only

3/4 pound sliced grilled chicken

2 pounds farfalle, (bow-tie pasta) cooked

8 ounces heavy whipping cream

1 tablespoon chopped parsley.

 

To make the pasta dish:

Saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.

 

 

–Romano’s Macaroni Grill Foccacia Bread–

 

1 Tablespoon Dry yeast

1 Teaspoon Canola oil

1 Tablespoon Sugar

Nonstick cooking spray

1 Cup Warm water

2 Tablespoon Margarine

2 1/2 Cup White flour

1/4 Cup Fresh rosemary; chopped – (or 2 tbsps dried)

1 Teaspoon Salt.

 

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary.

Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled.

Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9-in square cake pans with nonstick spray.

Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min. Preheat oven to 450 F.

Lightly sprinkle salt over the loaves. Bake for 20 – 25 min, until lightly browned.

 

 

In a Seafood Mood? Try…

–Romano’s Macaroni Grill Baked Creamy Seafood–

 

4 tablespoons butter

1 cup bay scallops, rinsed and drained (8 oz)

3 tablespoons flour

2 cups half and half

1-1/2 cups asiago

2 cups medium, peeled, deveined cooked shrimp

1 6 oz. can clams, well drained

1 to 2 tablespoons grated Parmesan cheese

oil, for frying

1/2 12 oz. package won ton.

 

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 min. Whisk in half-and-half and continue whisking until mixture comes to a boil.

Boil 1 min, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp, and clams. Spoon into a 9″ glass pie plate. Sprinkle with the Parmesan.

Bake in a preheated 350 deg. oven for about 15 min., until the top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375 deg. Fry 3-4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use won tons as chips for dipping into baked seafood appetizer.

Please Note: If you don’t feel inclined to fry the wanton skins to make chips, the seafood appetizer is also delicious with tortilla or pita chips or crackers.

 

 

 

–Romano’s Macaroni Grill Penne Rustica–

 

>> Gratinata Sauce:

2 Teaspoon Butter

2 Teaspoon chopped garlic

1 Teaspoon Dijon mustard

1 Teaspoon salt

1 Teaspoon chopped rosemary

1 cup marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

 

Saute butter, garlic , and rosemary until garlic begins to brown. Add marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

>> Penne Rustica:

1 Ounce pancetta or bacon

18 each shrimp peeled and devained

12 Ounce grilled chicken breast, sliced

4.5 cups of granita sauce

48 Ounce Penne Pasta, precooked

3 Teaspoon pimentos

6 Ounce butter

1 Teaspoon chopped shallots

1 pinch of salt and pepper

1 cups parmesan cheese

1/2 Teaspoon paprika

6 sprigs of fresh rosemary.

 

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika.

Bake at 475 for 10-15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.

 

 

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

And – Here’s a personal favorite that’s gaining popularity in the restaurants:

–Romano’s Macaroni Grill Vodka Rustica–

 

>> Gratinata Sauce:

3 tablespoons butter 2 tablespoons minced garlic

3 tablespoons marsala wine

2 cups heavy cream

1 cup grated parmesan cheese

1/2 cup milk

1/4 cup vodka

1/4 cup water

1/2 teaspoon chicken bullion

1 tablespoon cornstarch

1 tablespoon Grey Poupon Dijon Mustard

2 teaspoons minced fresh rosemary

1/2 teaspoon salt 1/2 teaspoon minced fresh thyme

1/4 teaspoon ground cayenne pepper

1 lb penne rigate cooked

12 medium shrimp peeled and deveined

2 skinless chicken breasts

1/2 cup Prosciutto about 2 ounces thick-sliced, chopped.

 

Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn’t brown. Add the marsala wine and cook for another 5 minutes.

Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it’s thick. Cover sauce and remove from heat.

>> Parmesan Topping:

3 tablespoons grated parmesan cheese 1 1/2 teaspoons paprika

 

>> Italian Garnish:

12 sliced pimientos

4 sprigs rosemary

Preheat BBQ grill to high setting.

 

Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it’s done.

Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness – a great way to relieve stress!

Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat.

Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving.

Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh to barbecue!!

Whether you prefer charcoal or gas…it’s the age-old question.  Who amongst us, whether it be male or female (especially the male) doesn’t love the flavor, aroma and all the ‘prestige’ of barbecue dining? It’s a chance to get outdoors with family and friends and to enjoy a nice cocktail or two on a lazy afternoon.  It gives the women folk a break from cooking, to turn it over to the male gender…and boy do they enjoy it, and so does she!

There is something about barbecuing outdoors.   I personally prefer charcoal; the flavor is unbeatable especially if you add a bit of hickory wood to the barrel of coals.  No matter what type of meat or vegetables you’re grilling, hickory seasoning can turn a plain old burger into something scrumptious!

However, barbecue dining is just as much about seasoning as it is to the fire and meat. Many herb enthusiast’s who grow their own herbs, flowers and produce, do so with the intent to enhance their barbecuing experience as well.  Many have found that the herbs stem of a rosemary, basil or sage bush are extremely rich in oils, perfect to use as a rub, baste or to even skewer meat.  What once was just a backyard pleasure has now kicked it up a notch turning a barbecue experience into a backyard culinary delight!

If you have ever tried your hand at grilled kabob’s, you may just want to take a fresh look at shish kabobs skewers produced straight from your very own herb garden plants.

Certain herb bushes have an unusually, long straight stem. The best herbs to grow are rosemary, bay, sage, oregano and tarragon.  First of all, they are basically free and second; the wood of the herbs stem contains oils of the herb, which makes it perfect to season your meat on a flavored skewer from the inside out.

When your grilled kabobs are basted with an herb brush, the leaves of the herb sprig become “bruised” when heated. This lets out the natural oils of the plant, therefore it makes it delectably charming to your meats! Essentially you are making herb oil.

You will want to be on the look out for the strong, stiff stems that have hardened enough to hold up under the weight of your BBQ kabobs.  To make it easier to puncture your meat or produce, whittle the stiffer end of the herbs stem into a point. A rosemary skewer is particularly great for portabella mushrooms and fast-cooking barbecue vegetables.

If you are an avid BBQ griller or you have a special occasion in the near future, you will need to collect plenty of big sprigs to make your herb brush and shish kabob skewers. They tend to be quite rare at your local nursery or produce store, but then again, why bother searching when you can gather them up right from your very own home herb garden.

A traditional barbecue brush can be costly to replace, it you are constantly barbecuing. Why not use an herb brush you have created from your very own home herb garden instead. However, a word of warning, once you taste the difference of this method of grilling kabobs with an herb brush, your grilling experience will never taste quite the same.  You will want to make a new herb brush each time you barbecue, so be sure to leave enough material in your herb garden for future pickings.

To create an herb brush, you will first need to look for stems to make 6 inch skewers or longer from a variety of herbs in order to create a handle.   Attach a wire or twine to the bundled herbs stem for the handle.  Make sure you have plenty of clean fresh leaves on the upper branches in order for the basting to create its full effect.   After that, tie in some of the more fragile herbs like basil.  A solo basil brush tends to be a bit floppy, so you will want to add a strong framework with other herbs…Besides….what better way to enhance the flavor of your meat kabobs? Along with the basil you may want to tie in a bit of chives, dill, mint, thyme or cilantro/coriander.  Remember, you are going to be applying some amount of pressure to the surface of your grilled barbecue fixings, so you will want a strong herb brush.

In the turn of the growing season when BBQ grilling, why not toss some of your “turned up bushes” from your yard onto the grill to “squeeze out” the last remaining resources of your garden.  What better way to get the last drop out of your hard earned labor so to enhance your barbecue dining experience and to enjoy the last bit of flavoring of your grill towards the end of the season!

Learn more about Home Herb Gardens Here! Better yet, pick up your copy of Kali’s e-book: Holistic Herbs~A Beginners Guide to Herbal Gardening Here! There you will find 12 free bonus e-books available for immediate download.

Successful Gardening!
Kali S Winters