Archive for Grilling
After visiting your local Parker or Highlands Ranch Farmers Market you should be able to have all of the ingredients for a fabulous Grilled Corn Salsa with a little California twist.
Visit your local farmers Market this week and purchase:
- 6 ears of Olathe Sweet Corn,
- 2 Poblano Peppers,
- 1 Jalapeno or Anaheim Pepper (optional)
- 1 bunch of cilantro (optional)
- 1 red pepper (optional)
- 1 red onion
- 1 Tbsp local honey
- Juice of one fresh lime juice
- 2 avocado’s (optional)
- Salt and pepper to taste
- Turn your grill on to medium to preheat.
- Leave the husks on the corn and soak them in water. Remove the silks but leave the husks on. The water trapped inside the husks steams the sweet corn for the most amazing results. . it’s ok if they look burned.. it will be fabulous! Grill on medium heat for 15 to 20 minutes.
- Place your peppers on the grill for 15 minutes or until they are blistered. Take them off the grill and immediately put them in a plastic bag. This makes it much easier to take the outside skins off. After a few minutes in the bag, peel the skins off, pull off the stem and the inside membranes and chop.
- Chop the red onion and cilantro finely.
- Shuck the cooled corn and hold either on the top of a bunt pan like the video shows or with a smaller bowl inverted into a bigger bowl and slice the kernels off of the corn cob.
- Into the bowl of corn, combine all of the ingredients of choice above. If you love avocado chop it in the skin into cubes and add at the last minute so it keeps its shape.
- Spread tortilla chips on a baking sheet and heat at 400 for 3 minutes. Even if your chips are a little stale this will make them taste fresh, crispy and hot.
- You can even eat this with a spoon it’s so wonderful.
- To round out your meal brush olive oil and season salt and pepper your protein of choice and grill it after you take the corn and peppers off.
Ok, so I don’t claim these are healthy but they are yummy to die for killer burgers that will make the man in our life happy!
Inside Out Bacon Cheese Burgers
5 slices bacon, chopped
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef sirloin (97/3%)
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound favorite cheese, crumbled/grated
1 teaspoon ground cumin
Salt and pepper
4 whole grain buns or bread of choice split & grilled at the end
Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper towel lined plate and chop into small pieces.
Combine ground beef with Worcestershire, Cumin and steak seasoning or salt and pepper. Divide meat into 4 equal parts.
Combine grated cheese and cooked bacon.
Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat.
When all 4 patties are formed, drizzle burgers with EVOO and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook because it makes the meat loose in juiciness. Transfer burgers to a plate and let them rest 5 minutes before serving. Add a slice of cheese if your crew are cheese lovers! *This is also the time to grill your buns.
Add mayonnaise and cumin in a small bowl with salt and pepper to taste for a quick and surprising spread.
Serve with any combination of:
Thinly sliced tomato
Crisp lettuce leaves
Salt & Pepper to taste.
Serve up with a slice of watermelon and My Healthy Steak Fries.