Tag: grilling
Greek Style Lamb Burgers with Olive Mayonnaise
This is a great recipe to make for the long weekend. It is not your typical burger. It is made with lamb and super flavorful. You can substitute beef or turkey if lamb is not preferred… and don’t forget to make those yummy fries from yesterday…
- 2 pounds ground lamb
- 1 tablespoon fresh oregano
- ½ cup fresh parsley
- 1 large shallot
- 2 garlic cloves
- ½ cup feta crumbles
- 2 teaspoons salt
Process the oregano, parsley, shallot and garlic in a food processor. Add the mixture to a bowl with the ground lamb. Add the salt and feta and mix and keep for an hour (it can be marinated the night before as well).
Form into 6 patties and keep aside.
Olive Mayonnaise
- ¼ cup mayonnaise
- ½ cup Greek yogurt
- ¼ cup olives, chopped fine
- 1 garlic cloves, minced
- 1 teaspoon salt
- Juice of half a lemon
Mix all the ingredients in a small bowl. Keep aside.
- 6 focaccia rolls
Grill the burgers and place them on toasted focaccia rolls. Add the olive mayo and serve with potatoes and a salad.
Grilled Balsamic Chicken with Tomato Salad
I am in a summer roll- this is an amazingly easy yet delicious, light recipe to make any evening or for company. I used one of my favorite ingredients- balsamic glaze. If you don’t have it in your pantry- it is a must. It is great for marinades, salad dressing, etc…. It has an amazing sweet and tart flavor…
- 1 cup cherry tomatoes
- 2 garlic cloves, minced
- 1 tablespoon balsamic glaze
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- Pepper
- 2 to 3 cups mixed greens
Transfer the tomatoes, garlic, balsamic glaze, olive oil, salt and pepper to a salad bowl. Mix well and let sit in room temperature for an hour. Right before serving, add the greens and toss well.
- 4 to 5 pieces chicken cutlets (chicken breasts pounded thin)
- 1 tablespoon balsamic glaze
- 3 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
Mix the balsamic glaze, garlic, olive oil and salt in a small bowl. Transfer the chicken and the marinade to a zip lock bag and marinate for 2 hours in the refrigerator. Take out half an hour before grilling. Grill till done, careful not to over cook. Take off grill. Serve with tomato salad on top.
Cheeseburgers with Indian Flavors
- 1 pound grass fed ground beef
- ½ cup cilantro
- 3 garlic cloves
- 3 green onions
- 2 teaspoons salt
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
Process the cilantro, garlic and green onions. Add to the ground beef. Add the salt, garam masala and ground coriander. Mix well and keep aside for 2 to 3 hours. Form into 4 patties.
Garam Masala Mayonnaise
½ cup mayonnaise
2 teaspoons garam masala
½ teaspoon salt
Juice of one lemon
Mix the mayonnaise, garam masala, salt and lemon juice in a small bowl and keep aside.
- 1 large sliced tomato
- 4 soft burger or focaccia rolls
- 4 pepper jack slices
Cook the burger patties on a grill or a grill pan according to desired doneness. Top with cheese. Spread mayonnaise on the rolls. Add a tomato slice and add the patty. Serve with corn and a salad.
Grilled Vegetables with Cilantro Chimichurri Sauce
These grilled vegetables were absolutely delicious!! The delicious chimichurri sauce brought them to a whole new level…
- 3 to 4 potatoes, sliced
Transfer the potatoes to a medium pan and top with water. Bring to a boil and drain and let cool.
- 1 bunch asparagus, ends cut off
- 2 to 3 red peppers, sliced
- ¼ cup chimichurri sauce
- Salt
- Pepper
Transfer the vegetables including the potatoes to a medium bowl. Add the chimichurri sauce, salt and pepper. Toss well and grill on till all vegetables are golden brown. Serve with steak.
Grilled Vegetables with Peanut Sauce
My daughter loves going to Thai restaurants. Her favorite thing to eat are the gyozas and chicken satay. She can really pack away a number of skewers- if I let her. What she doesn’t like is the peanut sauce- very strange! For me it’s the peanut sauce that is the interesting part- like the rest of Thai cuisine- it really assaults your palette. Sweet, salty, sour and spice happening at the same time. I think that is why I love the cuisine so much. I love anything that has the peanut sauce. I usually make a whole lot and keep in my fridge. It is very versatile- it is a great dipping sauce; it goes really well in cold noodles with shrimp and vegetables; it makes a delicious salad dressing- the sky is the limit! One of my favorite things to eat in the summer months is grilled vegetables. I like to grill all sorts of different veggies and serve them with different marinades. This particular one is my favorite way to eat them. The creamy peanut sauce goes really well with the smoky grilled vegetables. In this case I used red peppers, zucchini and a japanese eggplant. I loved the combination of all the veggies- the peppers bring a subtle sweetness; the zucchini is creamy and the eggplant is like a sponge- absorbing all the peanut goodness! I made this with the shrimp fried rice but the dish goes really well with burgers, hot dogs and steaks.
If your kids like peanut sauce, this dish is a great way to give them vegetables- especially if they are grilled- I feel grilling and roasting brings out the natural sweetness of everything. In our case, I gave Sia the vegetables without the peanut sauce- I think she is a bit strange- but then I can’t really complain, she is a very good eater and loves food!