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***RATE A RECIPE FROM THIS PAGE***
Open Faced Burgers with Horseradish Cheese Sauce
1 garlic clove,
minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon unsalted butter
1 kaiser roll, halved
1/3 cup sour
cream
1/2 cup grated extra sharp Cheddar
1 tablespoon drained bottled horseradish
1 tablespoon minced bottled sweet
pickle
1 teaspoon minced bottled pickled jalapeņo chili
1 tablespoon vegetable oil
3/4 pound ground chuck, formed
into two 1/2 inch thick patties
In a small saucepan combine the garlic paste and the butter and heat the mixture over
moderately low heat, stirring, until the butter is melted. Brush the cut sides of the roll with the butter mixture and toast
the roll halves lightly. In a saucepan combine the sour cream and the Cheddar, heat the mixture over moderately low heat,
stirring occasionally, until the cheese is melted, but do not let it boil, and stir in the horseradish, the pickle, and the
jalapeņo chili. In a heavy skillet, preferably cast iron, heat the oil over moderately high heat until it is hot but not smoking
and in it cook the patties, seasoned with salt and black pepper, turning them once, for 8 minutes for medium rare meat. Transfer
the burgers to the roll halves and spoon the horseradish cheese sauce over them. Serves 2.
Tex Mex Barbecue Chicken
4 fresh boneless, skinless chicken breasts
foil
1/2
cup barbecue sauce
1/3 cup lemon juice
1 1.25 ounce envelope taco seasoning mix
Preheat grill to medium high.
In small bowl, mix first three ingredients well. Grill chicken until fully cooked, basting with mixture. Refrigerate leftover
chicken in fresh sheet of foil. Insert an instant read thermometer into the thickest part of the chicken. Internal temperature
should read 170F when done.
Barbecued Cornish Hens
3 cloves garlic, minced
1 tablespoon
seasoned salt
1/2 cup oil
1 cup fresh lemon juice
1/4 cup Italian salad dressing
1/2 cup chopped onions
pepper
to taste
1 teaspoon crushed thyme
4 rock cornich hens, giblets removed
Blend garlic, seasoned salt, oil, lemon
juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook
on barbecue grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner
for about an hour and basting with marinade frequentlyl while cooking. Serves 8.
Steak with Mustard Marinade
1/3 cup olive oil
1/4 cup red wine
vinegar
1/4 cup dry red wine
2 cloves garlic, minced
1 tsp dried basil
2 Tb hot & sweet mustard
1 Tb ketchup
2
pounds boneless sirloin steaks, 1 inch thick
Combine oil, vinegar, wine, garlic, basil, mustard and ketchup in shallow
bowl. Add steak. Marinate 1 hour, or refrigerate overnight. Grill steak on oiled grill rack 5 minutes per side for med rare.
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