Showing posts with label Grill. Show all posts
Showing posts with label Grill. Show all posts

Wednesday, October 24, 2012

Greek Stuffed Lamb Burgers

I have a cute little notebook with me at all times where I write down recipe ideas that I want to play around with and hopefully create something “blog-worthy”. A recipe's blog-worthiness is often determined by Kevin, as he is the only taste-tester in the house other than myself. If Kevin and I both give it a thumbs up then onto the blog it goes. Sometimes a recipe can be a total fail, sometimes it just needs a little work, but Kevin always gives an honest opinion and constructive feedback so I think we make a good team. :)

In my little notebook, I have had the idea to do a stuffed burger for a while now. I really had no ideas other than that I wanted to make a burger and I wanted it to be stuffed with something. Inspiration finally hit this week in the form of the ground mutton that we buy each week at the Farmers’ Market from Grass Corp. I like to say all kinds of nice things about the Steckler family and Grass Corp. because I SO appreciate what they are doing, which is providing our community with easy access to free range, grass fed meat.

So my train of thought went like this, “Lamb is used a lot in Greek cooking…I have a jar of black olives in the fridge…olives are also used in Greek cooking…ooh I can throw in some sun-dried tomatoes and lots of yummy spices and stuff it all inside of the burger!” And, with that, Greek Stuffed Lamb Burgers were born!

I served these burgers on a bed of spinach with a few extra sun dried tomatoes sprinkled on top. 

How will you serve them?

Greek Stuffed Lamb Burgers
Serves: 4
Time: 20 minutes

1 lb ground mutton
1/4 cup sun dried tomatoes, roughly chopped
10 olives, diced
1/2 tsp basil
1/2 tsp oregano
1/4 tsp marjoram
Salt and pepper to taste

Mix all ingredients in a large bowl until well incorporated.

Form meat into 4 equal patties.

Coat a grill pan with cooking spray or olive oil and heat over medium heat (you can also use an outdoor grill, but we cooked these on the stove top).

Cook for 10 minutes, flipping after 5 minutes. Check one burger to ensure it is cooked through.

Serve over spinach and your choice of additional fixin's.

Sunday, July 15, 2012

Cedar Plank Salmon with Honey Glazed Peaches

I am embarrassed to admit that, even at 31 years old, I don't know how to turn on our grill, much less cook on it. I prefer to leave the grilling to Mr. What I Gather (AKA "The Grill Master"), but I really wanted to learn how to work that thing. You never know when you might get caught in a grill emergency! So on Friday evening we spent some quality time together on the back deck, and by the time it was all said and done I had gotten a full lesson on the art of grilling!

He didn't take it easy on me, either - for my first lesson we cooked salmon and peaches on cedar planks. I've been bugging Mr. What I Gather to share one of his grill recipes on the blog for a long time so I followed him around the kitchen with a notebook and tried to keep up with him as he sprinkled a bit of this and drizzled a little of that. What resulted were spicy, citrus-laced salmon filets and honey-sweet peaches. I went back to more familiar territory (the kitchen) and cooked up some green beans and swiss chard pesto to round out the meal.

Did it take you a long time to master the art of grilling? What are your favorite grilled meals?

Cedar Plank Salmon with Honey Glazed Peaches
Serves: 4
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour and 35 minutes


2 Cedar Grill Planks (We used these)
1.5 lb of salmon filets (about 4 filets), skin on
1 tbsp olive oil, divided
2 tsp honey, divided
Juice of 1 lime, divided
Dash of salt and pepper, to taste
1/2 tsp chili powder
1/2 tsp garlic powder
4 peaches


-Soak planks under water for one hour. While planks are soaking, prepare your salmon and peaches and preheat the grill.

-Place salmon on a plate, skin side down. Drizzle with 1/2 tablespoon of the olive oil, 1 tsp of the honey and juice from 1/2 of the lime. Sprinkle with salt, pepper, chili powder and garlic powder. Rub the citrus and spice mixture into the salmon. Set aside.

-Cut peaches in half and remove the pits. Place on a plate cut side up. Sprinkle with a dash of salt and drizzle with remaining 1/2 tablespoon of olive oil and remaining 1 teaspoon of honey.

-Preheat grill to 350 F. Add soaked planks to grill rack. Cover and heat for three minutes.

-Flip planks over. Place salmon, skin side down, on one plank and peaches, cut side down, on the other. Close grill lid and cook for 15 minutes.

-Open grill and squeeze remaining  lime juice onto salmon. Close grill lid and continue to cook until salmon is cooked through. Salmon is done when it is uniformly pink in the center. Timing will depend on the thickness of your salmon filets, but we cooked ours for about 30 minutes total.

I will leave you with this photo of our Aussie/Border Collie mix, Foster. This is what he does if we go outside to play without him. He looks so sad.