Simply Cookbooks

Archive for the ‘grilling’ Category

I received daily recipes from various sources and I always like to try them out before I suggest them on this blog.

This is one of those recipes that just the name of it sold me.  Once I made them  and served them to my family they became an instant hit!

This flavorful and juicy burger is stuffed with a beer, cheese and onion filling.

Ingredients:
Filling:
2 tablespoons unsalted butter, softened
4 oz cream cheese, softened
1 teaspoon paprika
1/4 cup beer
1/4 cup minced onion
1 cup shredded sharp cheddar cheese

Patties:
1 pound ground chuck
1 pound ground sirloin
1/4 cup beer
2 tablespoons steak sauce
1 teaspoon salt
2 teaspoons course ground pepper
1/2 teaspoon garlic powder

6 good quality Kaiser rolls

Directions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In medium sized bowl, combine softened butter, cream cheese, paprika, 1/4 cup beer, minced onion and cheddar cheese. Stir together until well-blended and then set aside.*

Place ground chuck and ground sirloin in large bowl. Combine steak sauce, salt, pepper, garlic powder and 1/4 cup beer. Add to ground beef, mixing lightly by hand, making sure to blend thoroughly. Divide meat into six portions.

Carefully form each portion of meat into a patty. Make an indentation in the middle of each patty. Place heaping tablespoons of the cheese mixture in the indentation and then, gently, to avoid compacting, close the meat around the cheese, keeping the meat in patty form.

Brush grill grates with oil. Place patties on the grill, cover and grill for 5-7 minutes on each side for medium. During the last few minutes of grilling, butter the roll and place them, cut side down, on the outer edges of the grill until toasted.

Makes 6 servings…

*Leftover cheese filling makes a great dip for tortilla chips or fritos.

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Found this recipe over at The Food Network Magazine and had to try it.   We cooked it on the grill last Saturday and found it delicious.  Of course first I had to find out what a “hanger steak” was:

The Hanger Steak is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly. The hanger steak has a grainy texture which is great for many dishes like fajitas or bulgogi. While you can use most any method to prepare the hanger steak it does have a tendency to dry out and get tough when exposed to dry heat. When grilling or broiling you need to use a marinade first to keep it moist. This is a very tasty steak and you will really enjoy it as long as you prepare it correctly.

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The start of the summer grilling season is upon us!  It is time to make sure your grill is in good working order, cleaned and ready to go.

I love the taste grill cooking gives to food.   The flavors are hard to duplicate inside, even if you have a grill on your stovetop.   I personally alternative between charcoal and gas depending on what it is I am grilling.  The charcoal will give food, like most meats, a flavor reminiscent of the youth when Dad would fight to get those coals just the right temp.  I do the same.

So get your grills ready and start cooking!

Ingredients

* 1  teaspoon coarse salt
* 3/4  teaspoon cracked black pepper
* 1/2  teaspoon mustard seeds, coarsely ground
* 4  8- to 10-ounce boneless beef ribeye steaks, cut 1 inch thick
* 1  tablespoon olive oil
* 1  medium sweet onion, halved and thinly sliced
* 1  clove garlic, minced
* 1/4  cup chopped red sweet pepper
* 1  fresh jalapeno pepper*, seeded and finely chopped
* 2  tablespoons balsamic vinegar
* 1  teaspoon brown sugar
* 1/2  teaspoon dried sage, crushed

Directions

1. In a small bowl combine salt, pepper, and mustard seeds; divide mixture in half. Rub half of the mustard mixture onto one side of the steaks; set aside.

2. In a large skillet heat olive oil; add onion and garlic. Cook and stir over medium heat about 5 minutes or until onion is tender. Add red sweet pepper and jalapeno pepper; cook and stir for 1 minute more. Add balsamic vinegar, brown sugar, sage, and remaining half of the mustard mixture; cook and stir for 1 minute more. Cover and keep warm.

3. Meanwhile, for a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 11 to 15 minutes for medium-rare and 14 to 18 minutes for medium. (for a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.) Serve with onion mixture. Makes 4 servings.

4. *Test Kitchen Tip: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and water.

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