Nuwe resepte

Vierde Julie Grilgids: Beyond Burgers and Dogs Slideshow

Vierde Julie Grilgids: Beyond Burgers and Dogs Slideshow


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Haal hierdie rooster op hierdie onafhanklikheidsdag buite sy gemaksone en gooi die stamgaste weg

Voorgereg: Baba Ghanoush -resep

Baba ghanoush is 'n eiervruggereg wat uit die Midde-Ooste ontstaan ​​het. In Noord -Amerika word dit gebruik as 'n dip vir pitabroodjies en groente, maar in Egipte is dit 'n bykos. Braai die eiervrug voordat dit die vel skil, gee dit 'n heerlike, rokerige geur.

Klik hier om die resep te sien

Voorgereg: Sesame Geroosterde Frikkadelle Resep

So ek sit eendag hier en werk aan hierdie boek en ek dink by myself, hoekom sou u dit nie kon doen nie? frikkadelle op 'n rooster? En raai wat - dit blyk dat jy kan, en dit is baie maklik, baie pret en baie goed. Wat geweet het?

Klik hier om die resep te sien

Voorgereg: Gegrilde Hot Wings 3 -manier resep

Hierdie resep bedien klassiek hoender vlerke in nie een nie, maar drie verskillende variëteite. 'N Klassieke Buffelsous gee die pas aan, terwyl 'n rokerige braaisous en Asiatiese sesam -chili -sous ons buite ons gemaksone bring. Dit sal moeilik wees om u gunsteling te kies, ons waarborg.

Klik hier om die resep te sien

Voorgereg: Geroosterde nektariens met Prosciutto di Parma -resep

Die prosciutto di Parma gee die perfekte tekstuur aan die sagte, gebraaide nektariens deur die prosciutto di Parma te smaak.

Klik hier om die resep te sien

Voorgereg: Geroosterde oesters met resep van roosmarynbruin botter

Die kombinasie van oesters en roosmarynbruin botter word altyd bedien by Artisan Bistro in die Ritz-Carlton, Boston Common.

Klik hier om die resep te sien

Hoof: Gegrilde Cowboy-steaks met Florida-sitrusgeroosterde Chili Salsa-resep

Hierdie steakresep gebruik lemoensap om 'n ligte en verfrissende geur vir die somer te gee, en die gebraaide chili -salsa gee 'n sweempie hitte.

Klik hier om die resep te sien

Hoof: Resep vir gegrilde tonynrolletjies

Ek hou eintlik van alles wat in 'n worsbroodjie kom ... behalwe worsbroodjies (jammer, pa). Ek bedoel, wat is dit in hierdie dinge? In elk geval, geïnspireer deur die glorieryke Ooskus -tradisie van vis -heerlikheid in 'n broodjie, het ek hierdie somer gemaak toe ek tuna -steaks in die yskas gehad het vir aandete, maar 'n onverwagte groep honger middagete gehad het. Die tuna strek baie ver in die worsbroodjies en die vinaigrette laat dit regtig pop.

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Hoof: Ginger Tofu Resep

Hierdie maklik om te maak marinade vir tofu is afkomstig van Hodo Soy Beanery, gebaseer in Oakland, Kalifornië, pittig en soet, hierdie resep kan op die rooster of binne in 'n braaipan gekook word.

Klik hier om die resep te sien

Hoof: gegrilde groente -Napoleons met 'n pittige Vinaigrette -resep van Scallion

Rooi rissies, courgette, balsamico-geglasuurde tofu, shiitake-sampioene en baba bok choy word gebraai voordat dit in vrolike Napoleons gesit word. Die sappige stukkies word dan bedruip met 'n pittige ui -vinaigrette, en voeg 'n dosis hitte sowel as gemengde, groen scallion -geure by. Hierdie gegrilde groente-napoleons, 'n stewige en proteïen-gevulde hoofgereg, bevat baie smaak in elke hap-rokerig, diep, pittig, robuust, knapperig, dit is 'n karnaval vir die smaakknoppies!

Klik hier om die resep te sien

Hoof: Rosemary-Lime Wild Alaska Salmon Kabobs Resep

Hoof: Geroosterde skaaptjops met kersiesalsa -resep

Hoof: Thaise gemarineerde gegrilde hoenderspies resep

My kinders kan hierdie sagte, sappige Asiatiese geïnspireerde nie weerstaan ​​nie hoender spiesies. Die kombinasie van gemmer, kardemom en kerrie, versoet met bruinsuiker, is soet, hartig en vet! Bedien dit met 'n bietjie grondboontjie-klappersous, en jou smaakknoppies sal jou bedank.

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Hoof: Resep met peperkorrels, gebakte varkvleis

Wie hou nie van 'n groot, sappige, gebraaide varkvleis nie? Hierdie resep is so eenvoudig en neem slegs 'n paar minute in die kombuis. Ons hou daarvan om ons varktjops 24 uur lank te pekel, sodat ons die pekelwater 'n dag voor die tyd maak. Ons is verlief op Europese varkvleis, wat geneig is om 'n hoër vetinhoud te hê as sy Amerikaanse eweknie, maar die pekelwater voeg vog by wat u varkvleis andersins kan ontbreek. As u plaaslik grootgemaakte, vrylopende varkvleis van 'n plaasopstal of slagter kan kry, word u beloon met 'n paar van die sappigste vark waarin u ooit u tande gesink het.

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Hoof: Resep vir gegrilde sitrus Gator -ribbetjies

Hierdie Gegrilde Sitrus Gator -ribbes is nie van hierdie wêreld nie. As u nog nooit krokodille gehad het nie, mis u 'n plaaslike lekkerny heeltemal. Hierdie ribbes is 'n plaaslike gunsteling in die gatorryke habitatte van Florida, waar dit 'n gewilde en heerlike lekkerny is.

Klik hier om die resep te sien

Sykant: Geroosterde aspersieslaai met pittige kruie -pesto -resep

Alhoewel pesto gewoonlik gemaak word met basiliekruid, parmesaan, dennepitte en knoffel, gee hierdie bietjie klassieke warmte 'n goeie draai aspersies gereg. Dit is die perfekte lente -voorgereg vir 'n weeklikse aandete.

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Kant: Resep vir gebraaide patats

Sal Budiaman

Hier is 'n vinnige en eenvoudige bykos wat 'n geurverhoging van die rooster kry. Deur patats op die rooster uit te karring, kry hulle 'n rokerige rand, en 'n pikant koriander-limoenversiering kontrasteer mooi met hul natuurlike soetheid.

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Sykant: Elotes Callejeros (gegrilde koring) resep

'N Verslawende lente/somer resep van sjef Akhtar Nawab van La Esquina in New York City. As u cotija ('n pittige, krummelrige kaas) nie kan vind nie, probeer dan feta.

Klik hier om die resep te sien

Kant: Resep vir gegrilde waatlemoen

Wat is beter om in die somermaande af te koel as 'n paar dorsblusende waatlemoene? Chef Moyers se gegrilde waatlemoenslaai is 'n prettige kinkel op 'n Amerikaans-klassieke.

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Nagereg: Resep vir gebraaide aarbeipondkoek

Gebraai pond koek is my kenmerkende nagereg. Dit pas perfek by my kookstyl, wat swaar is op die braai, die regte, stadig gerookte soort, sowel as wanneer ek die rooster aan die brand steek. U kan natuurlik u eie pondkoek en roomys van voor af maak, of u kan tyd bespaar en 'n bietjie by die winkel gaan haal.

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Nagereg: Resep vir gegrilde perske

Hierdie vrugtepizza is eintlik net 'n rustieke tert met 'n oop gesig met 'n taai pizzadeeg, 'n romerige mascarpone-bolaag wat versoet is met bruinsuiker en gegeur met rum en skywe vars perskes. Die effens rokerige geur van die houtskool steek die vrugte wonderlik op. As u propaan gebruik, is die effek subtiel, maar steeds weelderig en onverwags.

Klik hier om die resep te sien

Nagereg: Geroosterde perskes met geroosterde amandel granola bolaagresep

Om perskes te braai, verander vinnig 'n seisoenale vrug in 'n opwindende nagereg. Die knapperige geroosterde amandelbolaag sorg vir 'n heerlike vulling, sowel as 'n gesonde granola -bederf die volgende oggend, as daar oorbly.

Klik hier om die resep te sien


Die beste geure en geure van die somer kom van die roosters en braai wat die seisoen bepaal. Net soos die agterplaas u woonkamer word, is Mother Nature die perfekte partytjiebeplanner. Kos wat op die rooster sit, hou ons buite en gee die kombuistoerusting 'n vakansie. En braai is die bereiding van kos PDQ - vinnig en woedend (in teenstelling met braai, wat stadig, selfs hitte benodig). Superhitte beteken vinnige aanbrand sodat sappige sappe in vleis, groente bly ... alles.

In die somer wil ons ekstra gemak hê en is ons geneig om die moeiteloosste formule te kies, wat werk, want as u eers iets op die barby gooi, is u praktiese resultate gewaarborg.

Selfs die voor die hand liggendste keuses - hamburgers en honde - kan nog steeds 'n fynproewer wees as u dit mooi voorberei. En verander die toppings. 'N Dik sny gegrilde eiervrug is heerlik bo -op 'n burger. Wors, in verskillende vorme en geure, is 'n welkome ruil vir tradisionele honde, veral as dit saam met 'n slaai bedien word in plaas van lekkernye.

Veral hierdie somer het die buitelug magiese kragte as dit kom by ons gesamentlike positiewe denkraamwerk.

VLEISBURGERS MET ROOIPAPPER EN MIERSTROOM
  • 2 pond maer beesvleis
  • 2 eetlepels gedroogde pietersielievlokkies
  • 1 eetlepel. gegranuleerde knoffel
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher sout, of na smaak
  • 1 koppie gekapte rooi of geel soetrissie
  • 1 koppie mieliepitte (indien gevries, ontdooi eers)
  • ¼ koppie wit asyn
  • Sap van een suurlemoen (ongeveer ½ koppie)
  • ¼ koppie suiker
  • 1-2 teelepels. warm rooipepersous (soos Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher sout na smaak

Geniet: Meng al die bestanddele in 'n medium kastrol oor medium hoë hitte en roer goed. Bring die mengsel tot kookpunt, verlaag die hitte en laat dit 10 minute lank onder die deksel kook. Laat afkoel op die afgeskakel stoof tot kamertemperatuur voordat dit afkoel, bedek.

Maak hamburgers: Meng al die burgerbestanddele saam en meng goed. Verkoel die mengsel, bedek, tot baie koud. Vorm die burgermengsel in 8 "balletjies." Vorm die hamburgers deur elke bal op 'n vierkant (ongeveer 6 duim) waspapier of perkamentpapier te plaas. Sentreer 'n bord oor die bal en druk tot die burger ongeveer 'n half duim dik is (dit sal krimp as dit gaar is). Plaas nog 'n vierkant waspapier oor die voltooide burger en herhaal met die oorblywende balletjies. Stapel die hamburgers en verkoel tot gaar.

Verhit die rooster tot medium hoog. Spuit elke burger met kleefwerende kossproei (slegs aan die een kant) voordat u dit op die warm rooster plaas. Spuit die bokant van die burger met kleefwerende kossproei voordat u dit omdraai om aan die ander kant te kook. Rooster vir 10 minute of tot hamburgers na jou smaak is. Bedien op uierolletjies met peperrissie. Lewer 6 porsies.

GEGRILDE CAESAR SLAAI
  • ¼ koppie mayonnaise (gereeld of lae vet)
  • 2-4 knoffelhuisies, geskil
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ koppie ekstra suiwer olyfolie
  • 6 ansjovisfilette, gedreineer, opsioneel
  • ¼ koppie vars gerasper
  • Parmesaankaas
  • 4 romaine harte, elk in ses skywe gesny
  • Ekstra suiwer olyfolie om op slaai te borsel
  • Vars gemaalde peper na smaak
  • Croutons

Maak aantrek: Meng die bestanddele van die slaaisous in die bak van 'n voedselverwerker en verwerk tot glad.

Roosterslaai: Verhit die rooster tot medium. Smeer blaarslaai baie liggies met olie. Plaas die wiggies (nie in blare nie) op die rooster en kook, draai een of twee keer totdat dit net verdroog en verkool is, ongeveer 1-3 minute.

Haal van die rooster af, rangskik op skywe op die borde of op 'n skottel en strooi dressing oor (jy kan ook die wiggies kap en as 'n tradisionele slaai dien). Besprinkel met vars gerasperde Parmesaankaas, vars gemaalde peper en bedek met croutons. Lewer 6 porsies.

WARM HOND CHILI
  • ½ pond gemaalde beesvleis
  • Water
  • ¼ koppie gekapte ui
  • ½ teelepel. fyngekapte knoffel
  • 1 eetlepel. wit asyn
  • 2 eetlepels tamatiepasta
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. gemaalde komyn
  • 1 teelepel. gemaalde chili poeier
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Knippie cayennepeper

Plaas beesvleis in 'n groot pot oor medium hoë hitte. Voeg genoeg water by om die vleis net te bedek en kook. Kook vir 10 minute, af en toe roer, of tot die vleis gaar is. Gebruik 'n aartappelmaker, handmenger of vurk om die vleis in die pot te verkrummel. Voeg res van bestanddele by en bring mengsel tot kookpunt. Verlaag die hitte en laat prut, sonder om te bedek, 30-40 minute, of tot die chili verdik het. Lewer 4-6 porsies.

ROOI AARTAPPELSLAAI
  • 2 pond rooi vel aartappels, ongeskil, in blokkies van 1 duim gesny
  • ¼ koppie rooiwynasyn
  • ½-1 koppie mayonnaise (gereeld, vet of vet)
  • 2 eetlepels geel of Dijon mosterd
  • 4 hardgekookte eiers, gekap
  • ½ koppie gekapte seldery
  • ½ koppie gekapte sagte ui (soos Vidalia) (opsioneel)
  • ¼ koppie lekker piekelrissie
  • 1 teelepel. seldery sout
  • Kosher sout en peper na smaak

Plaas aartappels in 'n pot koue water oor hoë hitte. Bring die water tot kookpunt, verlaag die hitte effens en kook die aartappels vir 12-15 minute tot net sag.

Verwyder van die hitte en dreineer die aartappels goed (moenie spoel nie), skud vergiet om al die oortollige water te verwyder.

Plaas die warm, gedreineerde aartappels in 'n groot bak en besprinkel dit met die asyn. Laat die aartappels afkoel tot kamertemperatuur.

Voeg res van bestanddele by en vou liggies om by te voeg. Bedek en verkoel totdat dit bedien kan word. Pas geurmiddels na smaak aan op hierdie punt. Versier met pietersielie en besprinkel met paprika net voor opdiening. Lewer 6 of meer porsies.

GEGRILDE HOENDERWORS IN PITA MET KILANTROSLAAI
  • 8 koppies gesnyde kool, rooi en groen
  • ¼ koppie gekapte rooi of Bermuda -ui
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ koppie (of meer) vars gekapte koriander
  • ¼ koppie vars lemmetjiesap
  • 1-2 teelepels. warm rooipepersous, soos Tabasco (na smaak - ek hou daarvan dat dit pittig is)
  • ½ koppie mayonnaise
  • Sout en peper na smaak

Maak slaai: Meng al die bestanddele in 'n bak en meng goed.

Rooster die wors: Rooster wors op 'n medium-hoë rooster tot aan alle kante verkool en warm. Hou die pitas oop en maak sakke oop. Plaas 'n groot lepel slaai in elke sak en bedek met die gegrilde wors. Bedek met ekstra slaai, komkommerskywe en sit voor met Dijon -mosterd. Lewer 6 porsies.


Die beste geure en geure van die somer kom van die roosters en braai wat die seisoen bepaal. Net soos die agterplaas u woonkamer word, is Mother Nature die perfekte partytjiebeplanner. Kos wat op die rooster sit, hou ons buite en gee die kombuistoerusting 'n vakansie. En braai is die bereiding van kos PDQ - vinnig en woedend (in teenstelling met braai, wat stadig, selfs hitte benodig). Superhitte beteken vinnige aanbrand sodat sappige sappe in vleis, groente bly ... alles.

In die somer wil ons ekstra gemak hê en is ons geneig om die moeiteloosste formule te kies, wat werk, want as u eers iets op die barby gooi, is u praktiese resultate gewaarborg.

Selfs die mees voor die hand liggende keuses - hamburgers en honde - kan nog steeds 'n fynproewer wees as u dit mooi voorberei. En verander die toppings. 'N Dik sny gegrilde eiervrug is heerlik bo -op 'n burger. Wors, in verskillende vorme en geure, is 'n welkome ruil vir tradisionele honde, veral as dit saam met 'n slaai bedien word in plaas van lekkernye.

Veral hierdie somer het die buitelug magiese kragte as dit kom by ons gesamentlike positiewe denkraamwerk.

VLEISBURGERS MET ROOIPAPPER EN MIERSTROOM
  • 2 pond maer beesvleis
  • 2 eetlepels gedroogde pietersielievlokkies
  • 1 eetlepel. gegranuleerde knoffel
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher sout, of na smaak
  • 1 koppie gekapte rooi of geel soetrissie
  • 1 koppie mieliepitte (as dit gevries is, ontdooi eers)
  • ¼ koppie wit asyn
  • Sap van een suurlemoen (ongeveer ½ koppie)
  • ¼ koppie suiker
  • 1-2 teelepels. warm rooipepersous (soos Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher sout na smaak

Geniet: Meng al die bestanddele in 'n medium kastrol oor medium hoë hitte en roer goed. Bring die mengsel tot kookpunt, verlaag die hitte en laat dit 10 minute lank onder die deksel kook. Laat afkoel op die afgeskakel stoof tot kamertemperatuur voordat dit afkoel, bedek.

Maak hamburgers: Meng al die burgerbestanddele saam en meng goed. Verkoel die mengsel, bedek, tot baie koud. Vorm die burgermengsel in 8 "balletjies." Vorm die hamburgers deur elke bal op 'n vierkant (ongeveer 6 duim) waspapier of perkamentpapier te plaas. Sentreer 'n bord oor die bal en druk tot die burger ongeveer 'n half duim dik is (dit sal krimp as dit gaar is). Plaas nog 'n vierkant waspapier oor die voltooide burger en herhaal met die oorblywende balletjies. Stapel die hamburgers en verkoel tot gaar.

Verhit die rooster tot medium hoog. Spuit elke burger met kleefwerende kossproei (slegs eenkant) voordat dit op die warm rooster geplaas word. Spuit die bokant van die burger met kleefwerende kossproei voordat u dit omdraai om aan die ander kant te kook. Rooster vir 10 minute of tot hamburgers na jou smaak is. Bedien op uierolletjies met peperrissie. Lewer 6 porsies.

GEGRILDE CAESAR SLAAI
  • ¼ koppie mayonnaise (gereeld of lae vet)
  • 2-4 knoffelhuisies, geskil
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ koppie ekstra suiwer olyfolie
  • 6 ansjovisfilette, gedreineer, opsioneel
  • ¼ koppie vars gerasper
  • Parmesaankaas
  • 4 romaine harte, elk in ses skywe gesny
  • Ekstra suiwer olyfolie om op slaai te borsel
  • Vars gemaalde peper na smaak
  • Croutons

Maak aantrek: Meng die bestanddele van die slaaisous in die bak van 'n voedselverwerker en verwerk tot glad.

Roosterslaai: Verhit die rooster tot medium. Smeer blaarslaai baie liggies met olie. Plaas die wiggies (nie in blare nie) op die rooster en kook, draai een of twee keer totdat dit net verdroog en verkool is, ongeveer 1-3 minute.

Haal van die rooster af, rangskik op skywe op die borde of op 'n skottel en strooi dressing oor (jy kan die wiggies ook kap en as 'n tradisionele slaai dien). Besprinkel met vars gerasperde Parmesaankaas, vars gemaalde peper en bedek met croutons. Lewer 6 porsies.

WARM HOND CHILI
  • ½ pond gemaalde beesvleis
  • Water
  • ¼ koppie gekapte ui
  • ½ teelepel. fyngekapte knoffel
  • 1 eetlepel. wit asyn
  • 2 eetlepels tamatiepasta
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. gemaalde komyn
  • 1 teelepel. gemaalde chili poeier
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Knippie cayennepeper

Plaas beesvleis in 'n groot pot oor medium hoë hitte. Voeg genoeg water by om die vleis net te bedek en kook. Kook vir 10 minute, af en toe roer, of tot die vleis gaar is. Gebruik 'n aartappelmaker, handmenger of vurk om die vleis in die pot te verkrummel. Voeg res van bestanddele by en bring mengsel tot kookpunt. Verlaag die hitte en laat prut, onbedek, 30-40 minute, of tot die chili verdik het. Lewer 4-6 porsies.

ROOI AARTAPPELSLAAI
  • 2 pond rooi vel aartappels, ongeskil, in blokkies van 1 duim gesny
  • ¼ koppie rooiwynasyn
  • ½-1 koppie mayonnaise (gereeld, vet of vet)
  • 2 eetlepels geel of Dijon mosterd
  • 4 hardgekookte eiers, gekap
  • ½ koppie gekapte seldery
  • ½ koppie gekapte sagte ui (soos Vidalia) (opsioneel)
  • ¼ koppie lekker piekelrissie
  • 1 teelepel. seldery sout
  • Kosher sout en peper na smaak

Plaas aartappels in 'n pot koue water oor hoë hitte. Bring die water tot kookpunt, verlaag die hitte effens en kook die aartappels vir 12-15 minute tot net sag.

Verwyder van hitte en dreineer die aartappels goed (moenie spoel nie), skud vergiet om al die oortollige water te verwyder.

Plaas die warm, gedreineerde aartappels in 'n groot bak en besprinkel dit met die asyn. Laat die aartappels afkoel tot kamertemperatuur.

Voeg res van bestanddele by en vou liggies om by te voeg. Bedek en verkoel totdat dit bedien kan word. Pas geurmiddels na smaak aan op hierdie punt. Versier met pietersielie en besprinkel met paprika net voor opdiening. Lewer 6 of meer porsies.

GEGRILDE HOENDERWORS IN PITA MET KILANTROSLAAI
  • 8 koppies gesnyde kool, rooi en groen
  • ¼ koppie gekapte rooi of Bermuda -ui
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ koppie (of meer) vars gekapte koriander
  • ¼ koppie vars lemmetjiesap
  • 1-2 teelepels. warm rooipepersous, soos Tabasco (na smaak - ek hou daarvan dat dit pittig is)
  • ½ koppie mayonnaise
  • Sout en peper na smaak

Maak slaai: Meng al die bestanddele in 'n bak en meng goed.

Rooster die wors: Rooster wors op 'n medium-hoë rooster tot aan alle kante verkool en warm. Hou die pitas oop en maak sakke oop. Plaas 'n groot lepel slaai in elke sak en bedek met die gegrilde wors. Bedek met ekstra slaai, komkommerskywe en sit voor met Dijon -mosterd. Lewer 6 porsies.


Die beste geure en geure van die somer kom van die roosters en braai wat die seisoen bepaal. Net soos die agterplaas u woonkamer word, is Mother Nature die perfekte partytjiebeplanner. Kos wat op die rooster sit, hou ons buite en gee die kombuistoerusting 'n vakansie. En braai is die bereiding van kos PDQ - vinnig en woedend (in teenstelling met braai, wat stadige, egte hitte benodig). Superhitte beteken vinnige aanbrand sodat sappige sappe in vleis, groente bly ... alles.

In die somer wil ons ekstra gemak hê en is ons geneig om die moeiteloosste formule te kies, wat werk, want as u eers iets op die barby gooi, is u praktiese resultate gewaarborg.

Selfs die mees voor die hand liggende keuses - hamburgers en honde - kan nog steeds 'n fynproewer wees as u dit mooi voorberei. En verander die toppings. 'N Dik sny gegrilde eiervrug is heerlik bo -op 'n burger. Wors, in verskillende vorme en geure, is 'n welkome ruil vir tradisionele honde, veral as dit saam met 'n slaai bedien word in plaas van lekkernye.

Veral hierdie somer het die buitelug magiese kragte as dit kom by ons gesamentlike positiewe denkraamwerk.

VLEISBURGERS MET ROOIPAPER EN KORNSTROOM
  • 2 pond maer beesvleis
  • 2 eetlepels gedroogde pietersielievlokkies
  • 1 eetlepel. gegranuleerde knoffel
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher sout, of na smaak
  • 1 koppie gekapte rooi of geel soetrissie
  • 1 koppie mieliepitte (indien gevries, ontdooi eers)
  • ¼ koppie wit asyn
  • Sap van een suurlemoen (ongeveer ½ koppie)
  • ¼ koppie suiker
  • 1-2 teelepels. warm rooipepersous (soos Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher sout na smaak

Geniet: Meng al die bestanddele in 'n medium kastrol oor medium hoë hitte en roer goed. Bring die mengsel tot kookpunt, verlaag die hitte en laat dit 10 minute lank onder die deksel kook. Laat afkoel op die afgeskakel stoof tot kamertemperatuur voordat dit afkoel, bedek.

Maak hamburgers: Meng al die burgerbestanddele saam en meng goed. Verkoel die mengsel, bedek, tot baie koud. Vorm die burgermengsel in 8 "balletjies." Vorm die hamburgers deur elke bal op 'n vierkant (ongeveer 6 duim) waspapier of perkamentpapier te plaas. Sentreer 'n bord oor die bal en druk tot die burger ongeveer 'n half duim dik is (dit sal krimp as dit gaar is). Plaas nog 'n vierkant waspapier oor die voltooide burger en herhaal met die oorblywende balletjies. Stapel die hamburgers en verkoel tot gaar.

Verhit die rooster tot medium hoog. Spuit elke burger met kleefwerende kossproei (slegs eenkant) voordat dit op die warm rooster geplaas word. Spuit die bokant van die burger met kleefwerende kossproei voordat u dit omdraai om aan die ander kant te kook. Rooster vir 10 minute of tot hamburgers na jou smaak is. Bedien op uierolletjies met peperrissie. Lewer 6 porsies.

GEGRILDE CAESAR SLAAI
  • ¼ koppie mayonnaise (gereeld of lae vet)
  • 2-4 knoffelhuisies, geskil
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ koppie ekstra suiwer olyfolie
  • 6 ansjovisfilette, gedreineer, opsioneel
  • ¼ koppie vars gerasper
  • Parmesaankaas
  • 4 romaine harte, elk in ses skywe gesny
  • Ekstra suiwer olyfolie om op slaai te borsel
  • Vars gemaalde peper na smaak
  • Croutons

Maak aantrek: Meng die bestanddele van die slaaisous in die bak van 'n voedselverwerker en verwerk tot glad.

Roosterslaai: Verhit die rooster tot medium. Smeer blaarslaai baie liggies met olie. Plaas die wiggies (nie in blare nie) op die rooster en kook, draai een of twee keer totdat dit net verdroog en verkool is, ongeveer 1-3 minute.

Haal van die rooster af, rangskik op skywe op die borde of op 'n skottel en strooi dressing oor (jy kan die wiggies ook kap en as 'n tradisionele slaai dien). Besprinkel met vars gerasperde Parmesaankaas, vars gemaalde peper en bedek met croutons. Lewer 6 porsies.

WARM HOND CHILI
  • ½ pond gemaalde beesvleis
  • Water
  • ¼ koppie gekapte ui
  • ½ teelepel. fyngekapte knoffel
  • 1 eetlepel. wit asyn
  • 2 eetlepels tamatiepasta
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. gemaalde komyn
  • 1 teelepel. gemaalde chili poeier
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Knippie cayennepeper

Plaas beesvleis in 'n groot kastrol oor medium hoë hitte. Voeg genoeg water by om die vleis net te bedek en kook. Kook vir 10 minute, af en toe roer, of tot die vleis gaar is. Gebruik 'n aartappelmaker, handmenger of vurk om die vleis in die pot te verkrummel. Voeg res van bestanddele by en bring mengsel tot kookpunt. Verlaag die hitte en laat prut, onbedek, 30-40 minute, of tot die chili verdik het. Lewer 4-6 porsies.

ROOI AARTAPPELSLAAI
  • 2 pond rooi vel aartappels, ongeskil, in blokkies van 1 duim gesny
  • ¼ koppie rooiwynasyn
  • ½-1 koppie mayonnaise (gereeld, vet of vet)
  • 2 eetlepels geel of Dijon mosterd
  • 4 hardgekookte eiers, gekap
  • ½ koppie gekapte seldery
  • ½ koppie gekapte sagte ui (soos Vidalia) (opsioneel)
  • ¼ koppie lekker piekelrissie
  • 1 teelepel. seldery sout
  • Kosher sout en peper na smaak

Plaas aartappels in 'n pot koue water oor hoë hitte. Bring die water tot kookpunt, verlaag die hitte effens en kook die aartappels vir 12-15 minute tot net sag.

Verwyder van hitte en dreineer die aartappels goed (moenie spoel nie), skud vergiet om al die oortollige water te verwyder.

Plaas die warm, gedreineerde aartappels in 'n groot bak en besprinkel dit met die asyn. Laat die aartappels afkoel tot kamertemperatuur.

Voeg res van bestanddele by en vou liggies om by te voeg. Bedek en verkoel totdat dit bedien kan word. Pas geurmiddels na smaak aan op hierdie punt. Versier met pietersielie en besprinkel met paprika net voor opdiening. Lewer 6 of meer porsies.

GEGRILDE HOENDERWORS IN PITA MET KILANTROSLAAI
  • 8 koppies gesnyde kool, rooi en groen
  • ¼ koppie gekapte rooi of Bermuda -ui
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ koppie (of meer) vars gekapte koriander
  • ¼ koppie vars lemmetjiesap
  • 1-2 teelepels. warm rooipepersous, soos Tabasco (na smaak - ek hou daarvan pittig)
  • ½ koppie mayonnaise
  • Sout en peper na smaak

Maak slaai: Meng al die bestanddele in 'n bak en meng goed.

Rooster die wors: Rooster wors op 'n medium-hoë rooster tot aan alle kante verkool en warm. Hou die pitas oop en maak sakke oop. Plaas 'n groot lepel slaai in elke sak en bedek met die gegrilde wors. Bedek met ekstra slaai, komkommerskywe en sit voor met Dijon -mosterd. Lewer 6 porsies.


Die beste geure en geure van die somer kom van die roosters en braai wat die seisoen bepaal. Net soos die agterplaas u woonkamer word, is Mother Nature die perfekte partytjiebeplanner. Kos wat op die rooster sit, hou ons buite en gee die kombuistoerusting 'n vakansie. En braai is die bereiding van kos PDQ - vinnig en woedend (in teenstelling met braai, wat stadig, selfs hitte benodig). Superhitte beteken vinnige aanbrand sodat sappige sappe in vleis, groente bly ... alles.

In die somer wil ons ekstra gemak hê en is ons geneig om die moeiteloosste formule te kies, wat werk, want as u eers iets op die barby gooi, is u praktiese resultate gewaarborg.

Selfs die mees voor die hand liggende keuses - hamburgers en honde - kan nog steeds 'n fynproewer wees as u dit mooi voorberei. En verander die toppings. 'N Dik sny gegrilde eiervrug is heerlik bo -op 'n burger. Wors, in verskillende vorme en geure, is 'n welkome ruil vir tradisionele honde, veral as dit saam met 'n slaai bedien word in plaas van lekkernye.

Veral hierdie somer het die buitelug magiese kragte as dit kom by ons gesamentlike positiewe denkraamwerk.

VLEISBURGERS MET ROOIPAPER EN KORNSTROOM
  • 2 pond maer beesvleis
  • 2 eetlepels gedroogde pietersielievlokkies
  • 1 eetlepel. gegranuleerde knoffel
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher sout, of na smaak
  • 1 koppie gekapte rooi of geel soetrissie
  • 1 koppie mieliepitte (indien gevries, ontdooi eers)
  • ¼ koppie wit asyn
  • Sap van een suurlemoen (ongeveer ½ koppie)
  • ¼ koppie suiker
  • 1-2 teelepels. warm rooipepersous (soos Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher sout na smaak

Geniet: Meng al die bestanddele in 'n medium kastrol oor medium hoë hitte en roer goed. Bring die mengsel tot kookpunt, verlaag die hitte tot kookpunt en kook onder bedekking vir 10 minute. Laat afkoel op die afgeskakel stoof tot kamertemperatuur voordat dit afkoel, bedek.

Maak hamburgers: Meng al die burgerbestanddele saam en meng goed. Verkoel die mengsel, bedek, tot baie koud. Vorm die burgermengsel in 8 "balletjies." Vorm die hamburgers deur elke bal op 'n vierkant (ongeveer 6 duim) waspapier of perkamentpapier te plaas. Sentreer 'n bord oor die bal en druk tot die burger ongeveer 'n half duim dik is (dit sal krimp as dit gaar is). Plaas nog 'n vierkant waspapier oor die voltooide burger en herhaal met die oorblywende balletjies. Stapel die hamburgers en verkoel tot gaar.

Verhit die rooster tot medium hoog. Spuit elke burger met kleefwerende kossproei (slegs aan die een kant) voordat u dit op die warm rooster plaas. Spuit die bokant van die burger met kleefwerende kossproei voordat u dit omdraai om aan die ander kant te kook. Rooster vir 10 minute of tot hamburgers na jou smaak is. Bedien op uierolletjies met peperrissie. Lewer 6 porsies.

GEGRILDE CAESAR SLAAI
  • ¼ koppie mayonnaise (gereeld of lae vet)
  • 2-4 knoffelhuisies, geskil
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ koppie ekstra suiwer olyfolie
  • 6 ansjovisfilette, gedreineer, opsioneel
  • ¼ koppie vars gerasper
  • Parmesaankaas
  • 4 romaine harte, elk in ses skywe gesny
  • Ekstra suiwer olyfolie om op slaai te borsel
  • Vars gemaalde peper na smaak
  • Croutons

Maak aantrek: Meng die bestanddele van die slaaisous in die bak van 'n voedselverwerker en verwerk tot glad.

Roosterslaai: Verhit die rooster tot medium. Smeer blaarslaai baie liggies met olie. Rangskik die wiggies (nie in blare nie) op die rooster en kook, draai een of twee keer tot net verwelk en verkool, ongeveer 1-3 minute.

Haal van die rooster af, rangskik op skywe op die borde of op 'n skottel en strooi dressing oor (jy kan die wiggies ook kap en as 'n tradisionele slaai dien). Besprinkel met vars gerasperde Parmesaankaas, vars gemaalde peper en bedek met croutons. Lewer 6 porsies.

WARM HOND CHILI
  • ½ pond gemaalde beesvleis
  • Water
  • ¼ koppie gekapte ui
  • ½ teelepel. fyngekapte knoffel
  • 1 eetlepel. wit asyn
  • 2 eetlepels tamatiepasta
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. gemaalde komyn
  • 1 teelepel. gemaalde chili poeier
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Knippie cayennepeper

Plaas beesvleis in 'n groot pot oor medium hoë hitte. Voeg genoeg water by om die vleis net te bedek en kook. Kook vir 10 minute, af en toe roer, of tot die vleis gaar is. Gebruik 'n aartappelmaker, handmenger of vurk om die vleis in die pot te verkrummel. Voeg res van bestanddele by en bring mengsel tot kookpunt. Verlaag die hitte en laat prut, onbedek, 30-40 minute, of tot die chili verdik het. Lewer 4-6 porsies.

ROOI AARTAPPELSLAAI
  • 2 pond rooi vel aartappels, ongeskil, in blokkies van 1 duim gesny
  • ¼ koppie rooiwynasyn
  • ½-1 koppie mayonnaise (gereeld, vet of vet)
  • 2 eetlepels geel of Dijon mosterd
  • 4 hardgekookte eiers, gekap
  • ½ koppie gekapte seldery
  • ½ koppie gekapte sagte ui (soos Vidalia) (opsioneel)
  • ¼ koppie soet piekelrissie
  • 1 teelepel. seldery sout
  • Kosher sout en peper na smaak

Plaas aartappels in 'n pot koue water oor hoë hitte. Bring die water tot kookpunt, verlaag die hitte effens en kook die aartappels vir 12-15 minute tot net sag.

Verwyder van hitte en dreineer die aartappels goed (moenie spoel nie), skud vergiet om al die oortollige water te verwyder.

Plaas die warm, gedreineerde aartappels in 'n groot bak en besprinkel dit met die asyn. Laat die aartappels afkoel tot kamertemperatuur.

Voeg res van bestanddele by en vou liggies om by te voeg. Bedek en verkoel totdat dit bedien kan word. Pas geurmiddels na smaak aan op hierdie punt. Versier met pietersielie en besprinkel met paprika net voor opdiening. Lewer 6 of meer porsies.

GEGRILDE HOENDERWORS IN PITA MET KILANTROSLAAI
  • 8 koppies gesnyde kool, rooi en groen
  • ¼ koppie gekapte rooi of Bermuda -ui
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ koppie (of meer) vars gekapte koriander
  • ¼ koppie vars lemmetjiesap
  • 1-2 teelepels. warm rooipepersous, soos Tabasco (na smaak - ek hou daarvan pittig)
  • ½ koppie mayonnaise
  • Sout en peper na smaak

Maak slaai: Meng al die bestanddele in 'n bak en meng goed.

Rooster die wors: Rooster wors op 'n medium-hoë rooster tot aan alle kante verkool en warm. Hou die pitas oop en maak sakke oop. Plaas 'n groot lepel slaai in elke sak en bedek met die gegrilde wors. Bedek met ekstra slaai, komkommerskywe en sit voor met Dijon -mosterd. Lewer 6 porsies.


Die beste geure en geure van die somer kom van die roosters en braai wat die seisoen bepaal. Net soos die agterplaas u woonkamer word, is Mother Nature die perfekte partytjiebeplanner. Kos wat op die rooster sit, hou ons buite en gee die kombuistoerusting 'n vakansie. En braai is die bereiding van kos PDQ - vinnig en woedend (in teenstelling met braai, wat stadig, selfs hitte benodig). Superhitte beteken vinnige aanbrand sodat sappige sappe in vleis, groente bly ... alles.

In die somer wil ons ekstra gemak hê en is ons geneig om die moeiteloosste formule te kies, wat werk, want as u eers iets op die barby gooi, is u praktiese resultate gewaarborg.

Selfs die mees voor die hand liggende keuses - hamburgers en honde - kan nog steeds 'n fynproewer wees as u dit mooi voorberei. En verander die toppings. 'N Dik sny gegrilde eiervrug is heerlik bo -op 'n burger. Wors, in verskillende vorme en geure, is 'n welkome ruil vir tradisionele honde, veral as dit saam met 'n slaai bedien word in plaas van lekkernye.

Veral hierdie somer het die buitelug magiese kragte as dit kom by ons gesamentlike positiewe denkraamwerk.

VLEISBURGERS MET ROOIPAPER EN KORNSTROOM
  • 2 pond maer beesvleis
  • 2 eetlepels gedroogde pietersielievlokkies
  • 1 eetlepel. gegranuleerde knoffel
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher sout, of na smaak
  • 1 koppie gekapte rooi of geel soetrissie
  • 1 koppie mieliepitte (indien gevries, ontdooi eers)
  • ¼ koppie wit asyn
  • Sap van een suurlemoen (ongeveer ½ koppie)
  • ¼ koppie suiker
  • 1-2 teelepels. warm rooipepersous (soos Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher sout na smaak

Geniet: Meng al die bestanddele in 'n medium kastrol oor medium hoë hitte en roer goed. Bring die mengsel tot kookpunt, verlaag die hitte en laat dit 10 minute lank onder die deksel kook. Laat afkoel op die afgeskakel stoof tot kamertemperatuur voordat dit afkoel, bedek.

Maak hamburgers: Meng al die burgerbestanddele saam en meng goed. Verkoel die mengsel, bedek, tot baie koud. Vorm die burgermengsel in 8 "balletjies." Vorm die hamburgers deur elke bal op 'n vierkant (ongeveer 6 duim) waspapier of perkamentpapier te plaas. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Lewer 6 porsies.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesaankaas
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Lewer 6 porsies.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ teelepel. minced garlic
  • 1 eetlepel. wit asyn
  • 2 eetlepels tomato paste
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. ground cumin
  • 1 teelepel. ground chili powder
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ koppie rooiwynasyn
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 eetlepels yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 teelepel. seldery sout
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Sout en peper na smaak

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Lewer 6 porsies.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 eetlepels dried parsley flakes
  • 1 eetlepel. granulated garlic
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ koppie suiker
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Lewer 6 porsies.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesaankaas
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Lewer 6 porsies.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ teelepel. minced garlic
  • 1 eetlepel. wit asyn
  • 2 eetlepels tomato paste
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. ground cumin
  • 1 teelepel. ground chili powder
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ koppie rooiwynasyn
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 eetlepels yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 teelepel. seldery sout
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Sout en peper na smaak

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Lewer 6 porsies.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 eetlepels dried parsley flakes
  • 1 eetlepel. granulated garlic
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ koppie suiker
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Lewer 6 porsies.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesaankaas
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Lewer 6 porsies.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ teelepel. minced garlic
  • 1 eetlepel. wit asyn
  • 2 eetlepels tomato paste
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. ground cumin
  • 1 teelepel. ground chili powder
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ koppie rooiwynasyn
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 eetlepels yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 teelepel. seldery sout
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Sout en peper na smaak

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Lewer 6 porsies.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 eetlepels dried parsley flakes
  • 1 eetlepel. granulated garlic
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ koppie suiker
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Lewer 6 porsies.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesaankaas
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Lewer 6 porsies.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ teelepel. minced garlic
  • 1 eetlepel. wit asyn
  • 2 eetlepels tomato paste
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. ground cumin
  • 1 teelepel. ground chili powder
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ koppie rooiwynasyn
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 eetlepels yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 teelepel. seldery sout
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Sout en peper na smaak

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Lewer 6 porsies.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 eetlepels dried parsley flakes
  • 1 eetlepel. granulated garlic
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ koppie suiker
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Lewer 6 porsies.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesaankaas
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Lewer 6 porsies.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ teelepel. minced garlic
  • 1 eetlepel. wit asyn
  • 2 eetlepels tomato paste
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. ground cumin
  • 1 teelepel. ground chili powder
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ koppie rooiwynasyn
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 eetlepels yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 teelepel. seldery sout
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Sout en peper na smaak

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Lewer 6 porsies.


Wi thout question, the finest aromas and flavors of summer come from the grills and barbecues that define the season. Just as the backyard becomes your living room, Mother Nature is the perfect party planner. Food sizzling on the grill keeps us outdoors and gives the kitchen equipment a vacation. And grilling is cooking food PDQ — fast and furious (unlike barbecue, which requires slow even heat). Super-heat means speedy searing so that juicy juices stay put within meats, vegetables … everything.

In summer we want extra ease and tend to seek the most effortless formulaic fare, which works because once you throw something on the barby, you’re practically guaranteed scrumptious results.

Even the most obvious choices — burgers and dogs — can still be gourmet if you prepare them beautifully. And change-up the toppings. A thick slice of grilled eggplant is delicious atop a burger. Sausage, in any number of forms and flavors, are a welcome swap to traditional dogs, especially when served with a slaw instead of relish.

Especially this summer, the outdoors has magical powers when it comes to our collective positive frame of mind.

BEEF BURGERS WITH RED PEPPER AND CORN RELISH
  • 2 pounds lean ground beef
  • 2 eetlepels dried parsley flakes
  • 1 eetlepel. granulated garlic
  • 2 eetlepels Worcestersous
  • ½ teelepel. gemaalde swartpeper
  • 1 teelepel. kosher salt, or to taste
  • 1 cup chopped red or yellow bell peppers
  • 1 cup corn kernels (if frozen, thaw first)
  • ¼ cup white vinegar
  • Juice of one lemon (about ½ cup)
  • ¼ koppie suiker
  • 1-2 tsp. hot red pepper sauce (such as Tabasco)
  • 2 teelepels. mosterdsaad
  • Kosher salt to taste

Make relish: Combine all ingredients in a medium saucepan over medium-high heat and stir well. Bring the mixture to a boil, reduce heat to simmer and cook, covered, for 10 minutes. Let cool on the turned-off stove to room temperature before chilling, covered.

Make burgers: Combine all burger ingredients and mix well. Chill the mixture, covered, until very cold. Form the burger mixture into 8 “balls.” Form the burgers by placing each ball on a square (about 6-inches) of wax paper or parchment paper. Center a dinner plate over the ball and press down until the burger is about ½-inch thick (they will shrink when cooked). Place another square of waxed paper over the finished burger and repeat with remaining balls. Stack the burgers and chill until ready to cook.

Heat grill to medium-high. Spray each burger with nonstick cooking spray (one side only) before placing on the hot grill. Spray the top of the burger with nonstick cooking spray before turning over to cook the other side. Grill for 10 minutes or until burgers are to your liking. Serve on onion rolls with pepper relish. Lewer 6 porsies.

GRILLED CAESAR SALAD
  • ¼ cup mayonnaise (regular or low-fat)
  • 2-4 garlic cloves, peeled
  • 1 eetlepel. Dijon mosterd
  • Sap van 1 suurlemoen
  • 1 eetlepel. Worcestersous
  • ½ cup extra virgin olive oil
  • 6 anchovy fillets, drained, optional
  • ¼ cup freshly grated
  • Parmesaankaas
  • 4 romaine hearts, each cut into six wedges
  • Extra-virgin olive oil for brushing on lettuce
  • Fresh ground pepper to taste
  • Croutons

Make dressing: Combine dressing ingredients in the bowl of a food processor and process until smooth.

Grill lettuce: Heat grill to medium. Brush lettuce wedges very lightly with oil. Arrange the wedges (do not separated into leaves) on the grill and cook, turning once or twice, until just wilted and charred, about 1-3 minutes.

Remove from the grill, arrange on wedges on the plates or on a platter and drizzle dressing over (you may also chop the wedges and serve as a traditional salad). Sprinkle with fresh grated Parmesan cheese, fresh ground pepper and top with croutons. Lewer 6 porsies.

HOT DOG CHILI
  • ½ pound ground beef
  • Water
  • ¼ cup chopped onion
  • ½ teelepel. minced garlic
  • 1 eetlepel. wit asyn
  • 2 eetlepels tomato paste
  • 2 teelepels. suiker
  • 1 teelepel. paprika
  • ½ teelepel. ground cumin
  • 1 teelepel. ground chili powder
  • ¼ teelepel Sout
  • ¼ teelepel gemaalde swartpeper
  • Pinch cayenne pepper

Place beef in a large pot over medium-high heat. Add enough water to just cover the meat and bring to a boil. Cook for 10 minutes, stirring occasionally, or until the meat is cooked through. Use a potato masher, hand-blender or fork to crumble the meat in the pot. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes, or until the chili is thickened. Makes 4-6 servings.

RED POTATO SALAD
  • 2 pounds red-skinned potatoes, unpeeled, cut into 1-inch chunks
  • ¼ koppie rooiwynasyn
  • ½-1 cup mayonnaise (regular, lowfat or nonfat)
  • 2 eetlepels yellow or Dijon mustard
  • 4 hardboiled eggs, chopped
  • ½ cup chopped celery
  • ½ cup chopped mild onion (such as Vidalia) (optional)
  • ¼ cup sweet pickle relish
  • 1 teelepel. seldery sout
  • Kosher salt and pepper to taste

Place potatoes in a pot of cold water over high heat. Bring the water to a boil, reduce heat slightly and boil potatoes for 12-15 minutes until just tender.

Remove from heat and drain the potatoes well (do not rinse), shaking colander to remove all excess water.

Place the hot, drained potatoes in a large bowl and sprinkle them with the vinegar. Allow the potatoes to cool to room temperature.

Add remaining ingredients and fold gently to incorporate. Cover and chill until ready to serve. Adjust seasonings to taste at this point. Garnish with parsley and sprinkled with paprika just before serving. Makes 6 or more servings.

GRILLED CHICKEN SAUSAGE IN PITA WITH CILANTRO SLAW
  • 8 cups shredded cabbage, red and green
  • ¼ cup chopped red or Bermuda onion
  • Komkommer skywe
  • ¼ koppie olyfolie
  • ½ cup (or more) fresh chopped cilantro
  • ¼ cup fresh lime juice
  • 1-2 tsp. hot red pepper sauce, such as Tabasco (to taste — I like it spicy)
  • ½ cup mayonnaise
  • Sout en peper na smaak

Make slaw: Combine all ingredients in a bowl and toss well.

Grill the sausage: Grill sausage on a medium-high grill until charred on all sides and hot. Have the pitas and open to make pockets. Place a large spoonful of slaw in each pocket and top with the grilled sausage. Top with extra slaw, cucumber slices and serve with Dijon mustard. Lewer 6 porsies.


Kyk die video: dog and fries mp4 (Mei 2022).