The unofficial start of summer is upon us. Along with all the picnics, parties, yard work, or simply relaxing we hope you find time this weekend to also honor the men and women who died while serving in the U.S. military. Many Americans observe Memorial Day by visiting cemeteries or memorials, holding family gatherings and participating in parades. However you plan to spend the weekend our resident foodie Joe Scrizzi has some grilling tips and recipes to help you prepare for the grilling portion of your holiday weekend.
Before you set out for weekend picnics, let’s check to make sure the propane cylinder is filled and the grill is ready to go.
Propane Gas Check:
Turn off and remove tank from grill. Pour a warm water (roughly a qt.) down one side of the tank. What will happen is the propane will absorb the heat, turning the outside of the bottle cooler. With your hand, start from the top and slide your hand down and feel for when it gets colder. From the area of the tank which is cold, you can estimate how much propane/cooking time remains. Full tank yields approx. 20 hours of cooking time.
Cleaning the Grill Grates:
Turn the gas on high and let run for 15 minutes to loosen up any remaining gunk on grates (closed lid). After allotted time has passed, turn gas off and gas tank. Caution when opening cover. Use a pumice stone, wire brush dipped in water warm or balled up tinfoil. When the grates are cool, wipe off with a clean towel to remove stuck on food and any bristles that may be left behind. Clean built up debris below burners and switch out debris catch can that hangs in the back (if applicable).
Start Cooking:
Turn your grill on to warm up. As it’s warming up, generously rub a paper towel dipped with olive oil across grates to lubricate them. This will prevent foods sticking to the grates. Allow foods to cook/sear before rotating them to soon. This will yield in less foods sticking to the grates.
Now that you are all ready to grill let’s put together something to sizzle over the flames and make mouths water. Below is a Burger Recipe that won 3rd Place in a local Burger Competition.
BRUSCHETTA BURGER w/ BASIL FRIES
Makes 8
2 #’s Ground Beef (85/15)
3 – Plum Tomatoes, seeded & finely chopped (extra for garnish)
1 C. Black Olives, minced (15 oz. can)
1/3 C. Red Onion, finely minced
2 T. Fresh basil, minced (extra leaves for garnish)
Fresh Mozzarella
Fresh ground Sea Salt & Black Pepper
Kaiser Rolls
GARLIC OIL:
3 T. Olive Oil
2 large Garlic Cloves, pressed
Mix together, keep at room temperature until ready to use.
Mix first 5 ingredients together, form into 8 patties. Make a small indent on 1 side of each patty (this will keep a uniform shape as they cook). While burgers cook, brush the insides of the rolls (top & bottom) with garlic oil and toast lightly. Right before serving, top with fresh mozzarella slices and melt. Place burger on bun, top w/ Basil Chiffonade, garnish plate w/extra Bruschetta topping and fresh basil sprig.
ENJOY!!!
BASIL FRIES
¼ Cup Parmesan or Romano Cheese, grated
3 Tbl. Olive Oil (extra if needed)
1 Tbl. Dried Basil
¼ tsp. Garlic Powder
4 – large Red Skin Potatoes, scrubbed & cut into 1/4” strips
Mix first 4 ingredients together in a bowl. Toss potatoes into mixture; stir carefully to coat all strips. Bake at 425 deg. F for 15 mins., turn potatoes and bake for 15 mins. longer.
*NOTE: if using Pampered Chef Stoneware, potatoes do not need to be flipped. Bake for full 30 minutes @ 425 deg. F.
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