Simply Cookbooks

Posts Tagged ‘grilling’

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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My son-in-law introduced me to this method of cooking a chicken on the grill about 5 years ago.  While his was very tasty and moist, this recipe will put his to shame (yours is still good, Tony!).

1 (3 1/2 to 4 pounds) whole chicken*
1 (12-ounce) can beer (cut off top with a can opener)
1 cup butter or olive oil
2 tablespoons garlic salt or 4 to 5 cloves garlic, crushed
2 tablespoons paprika
Pinch cayenne pepper or to taste
Fresh or dried herbs of your choice
Coarse salt and freshly ground black pepper to taste

* Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option (the beer vaporizes and soaks into the meat making it very moist and very tasty).

The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Drink (or pour out) 1/4 of the beer from the can.

In a small saucepan over low heat, melt butter or heat olive oil. Mix in garlic salt, paprika, cayenne pepper, herbs, salt, and pepper; set aside. NOTE: You can substitute any favorite chicken rub.

Cut off all the fat from the body and neck openings as you want the cavity free and clear; remove the giblets and discard. Rub the inside and outside of the chicken with butter/seasoning mixture (this seals the chicken and also ensures that the skin will be brown and crispy when done).

Slide the top of the beer can deep inside the chicken cavity (the head end). Lightly oil the exterior of the can with salad oil. If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity.  Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.

Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat source) or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Check the chicken every 20 minutes or so and brush on more of the butter/seasoning mixture or olive oil as needed. If the chicken is browning too fast, cover the chicken with aluminum foil.

When the chicken is done, remove from the grill and let the chicken cool for 15 minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). NOTE: When removing the chicken from the grill, be especially careful as the aluminum can (and the liquid in it) will be very hot and you could burn yourself.

One chicken makes approximately 4 servings.

Recipe from What is Cooking America!

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Summer is only a few weeks away from being official.   For most families it is a busy time of the year.   So get out the grill and with a little time spent on prep you can have a dinner the kids will love and grownups will have a meal that is filling and not fattening.

Grilled Orange Chicken Fingers

Serve with carrot sticks and dip and kids will love this meal: they can eat everything with their fingers. The simple, sweet glaze for the chicken can be whipped up fast; marinating time is just 15 minutes and the marinade caramelizes deliciously on the grill.

RECIPE INGREDIENTS
1 pound boneless, skinless chicken breasts, trimmed of fat
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons frozen orange-juice concentrate, thawed
1 1/2 tablespoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
salt to taste

DIRECTIONS
Cut chicken crosswise into 3/4-inch-wide strips. Whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.

Meanwhile, preheat grill or broiler. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.

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