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The Weekend’s Here! Fire Up the Grill!

July 25, 2014

OLYMPUS DIGITAL CAMERAWe’re fans of grilling year round. These recipes won’t even take the super fancy…err…functional but ugly grilling oven on the right!

Chicago Style hotdogs

Boil all beef hot dogs five minutes or until done, remove and set aside. Carefully put a steamer basket in the pot and steam 1 poppyseed hot dog bun for each hotdog for 2 minutes or until warm. Place hot dog in each bun then in each one place 1 tablespoon yellow mustard, 1 tablespoon each sweet green pickle relish and chopped onion, 4 tomato wedges, 1 dill pickle spear, 2 sport peppers and a dash of celery salt. the pickle is between the hot dog and bottom of bun. No ketchup.

Yummy Lemon Bars
Combine 1 cup softened butter, 2 cups all purpose flour and 1/2 cup sugar and press into an ungreased 9×13 inch pan. Bakek for 15-20 minutes in preheated 350 degreeF oven. While that is baking wisk together 1 1/2 cups sugar, 1/4 cup flour, 4 eggs and 2 lemons, juiced. Pour over baked crust, bake an additional 20 minutes. These will firm up as they cool. cut into 2 inch squares when cool.

Do Ahead Salmon Filets
Place 8 salmon filets in a medium nonporous glass pan. In a bowl combine 1/2 cup peanut oil, 4 tablespoons soy sauce, 4 tablespoons balsamic vinegar, 4 tablespoons chopped green onions, 3 teaspoons brown sugar, 2 cloves garlic (minced), 1 1/2 teaspoons ground ginger, 2 teaspoons crushed red pepper flakes, 1 teaspoon sesame oil and 1/2 teaspoon salt. Whisk thoroughly and pour over salmon, cover and marinate for 4-6 hours in the refrigerator.

Prepare the grill with coals about 5 inches from the grate and lightly oil the grate. Grill filets for 10 minutes per inch of thickness or until it flakes apart, turning over half way through.

While cooking place the marinade in a sauce pan with 2-3 tablespoons white wine and simmer 5 minutes. Drizzle over salmon before serving.

Stuffing Pie
1 package stuffing mix – prepared as directed
1 pound lean ground beef, browned with 12 cup honey barbeque sauce stirred in to coat. Spoon meat mixture into casserole pan, top with 2 cups mixed vegetables, cheese and the stuffing. Bake or place, covered, on grill until heated all the way through.

Add some potato salad and fresh picked grilled sweet corn and it’s a meal for a king! Enjoy the freedom we are given every day.

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