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FIRE UP THAT GRILL! FOODY SUMMERTIME FAVORITES!

FOODY FAVORITES! SUMMERTIME COOKOUT! FIRE UP THAT GRILL!


HOME
– FASHIONBEAUTY FITNESS HEALTH RECIPES SPORTSREAL GOOD NEW!

 

OUR FAVORITE SUMMER GRILLING RECIPES!

RECIPES BELOW…

(can also be made with ground chicken.

I add a few diced  jalapeno peppers with a little shredded cheese

to add  moisture and hold it together)

 

IT’S COPPER RIVER SALMON TIME!

Copper River salmon are harvested by drift gillnets deployed from boats that are about 30-34 feet long. The boats are run by one or two fishermen who ice the salmon quickly after the harvest.

The initial harvest estimates are for 4,000 kings (down from 21,000 in 2016), 889,000 sockeyes (down from 1.6 million in 2016), and 207,000 cohos (up slightly from 201,000 in 2016).

The Copper River season goes from the opening in May through September. King salmon, the largest and least abundant, are fished from the opening through mid-June. Sockeye salmon will be available through late July/early August. Cohos will be available from the Copper River from August through the closure in September.

Learn more about Copper River Salmon and meet some of the fishermen/fisherwomen: https://www.copperriversalmon.org/

                                                                                   

ORDER ↑ HERE

ORDER ↓ HERE

                                                                                           

 

Another FAVORITE!

HOW TO:

GRILL CHICKEN

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DIRECTIONS:

Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
Preheat an outdoor gas or charcoal grill to medium heat.
Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.
When you’re ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/grilled-chicken-with-garlic-herb-dressing-and-grilled-lemon-recipe.html?oc=linkback

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THE PERFECT BURGER

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1. Classic

Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.
2. Cheese

Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun.
3. Blue Cheese

Make Classic Burger (No. 1). Spread soft blue cheese on the inside of the bun and melt in the oven.

4. Bacon Cheese

Put bacon strips on a parchment-lined baking sheet; put another pan on top. Bake at 400 degrees F, 10 minutes, then uncover and bake 10 more minutes. Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun with the bacon.

5. Bacon, Egg and Cheese

Make Classic Burger (No. 1). Melt 2 slices muenster on the bun in the oven. Serve the burger, a fried egg and bacon (No. 4) on the bun.
6. Caramelized Onion

Cook 2 sliced red onions in butter over low heat until caramelized, about 35 minutes; season with salt and pepper. Make Classic Burger (No. 1); top with the onions.

7. Sliders Make Classic Burger

(No. 1) as 2-ounce patties; cook 3 minutes per side. Top with Swiss in the last minute of cooking (cover to melt). Serve on mini potato buns with pickles and ketchup.

8. Juicy Lucy

Make Classic Burger (No. 1), but shape the meat into 2 flat patties. Lay 2 slices American cheese between them and form the meat around the cheese before cooking.
9. ‘Shroom

Cook 1 pound sliced mushrooms in butter until golden, then add 1 chopped garlic clove and 2 tablespoons Worcestershire sauce and cook until crisp; add fresh parsley. Make Classic Burger (No. 1); top with the mushrooms.
10. BLT

Cook 2 bacon slices in simmering water, 15 minutes. Drain and cool, then chop and mix with 4 ounces ground beef chuck. Shape and cook as directed for Classic Burger (No. 1); top with mayonnaise, lettuce and tomato.

40 MORE..↓..CLICK HERE

Read more at: http://www.foodnetwork.com/grilling/grilling-central-burgers-and-hot-dogs/50-burger-recipes.html?oc=linkback

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