‘May’ the barbecue season begin

May is National Barbecue Month. Can’t you just smell the aroma of a good steak or burger on the grill?

While on an evening walk, have you found yourself salivating and trying to detect just where that aroma is coming from? Have you wondered if those grilling were taught to share?

Well, get your own grill going with these recipes. Have a great Memorial Day weekend. Let us never forget why we have it.

Grilled Pork Chops and Dried Tomato Vinaigrette
Serves four.

4 1-inch thick boneless pork chops
1/4 cup olive oil
3 garlic cloves, crushed
1 tablespoon soy sauce
1 teaspoon chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped dried tomatoes
1/2 cup balsamic vinaigrette
2 tablespoons finely chopped green onion
Freshly ground black pepper, to taste

Mix 1/4 cup olive oil, garlic, soy sauce, rosemary, salt and pepper. Pour marinade over pork chops in large food storage plastic bag; refrigerate 4–12 hours. Cover dried tomatoes with hot water, let stand for 10 minutes, drain well. Add 1/2 cup balsamic vinaigrette, tomatoes, onion and pepper to taste; mix well. Remove chops from marinade, discarding remaining marinade. Grill over medium hot fire for 4–5 minutes on each side. Serve chops and salad with vinaigrette.

Garlic and Cheese Burgers
Celebrate National Hamburger Month. This is a refreshing and delicious burger twist.

1 1/2 pounds ground beef
2–3 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
4 Romaine lettuce leaves
1/4 cup fresh shredded Parmesan cheese
8 slices of artesian bread – your choice
Extra virgin olive oil 2 large cloves garlic cut in halves.
Thinly sliced sweet onion

Lightly but thoroughly mix ground beef, minced garlic, salt and pepper in large bowl. Lightly shape into four 3/4-inch thick patties, shaping to fit round bread slices. Place patties on grill over medium, ash-covered coals. Grill, uncovered, 13–15 minutes to medium, 160 degrees, until no pink in center and no pink juices, turn at least once. Season with salt and pepper, to taste.

Brush both sides of bread slices lightly with oil. Grill slices to the side of grid until lightly toasted, remove and rub both sides of each slice with garlic. Place lettuce leaf on four bread slices; top each with a burger and if desired an onion slice. Sprinkle evenly with cheese, top with other bread slices.

Dixie note: You can omit toasted bread, use a good quality bun. May serve also with a variety of mustards. Yes, you can also use a gas grill, just don’t tell my son-in-law.

Grilled Halibut or Salmon

4–6 fish steaks
1/2 cup orange juice
3 tablespoons lemon juice – for both juices, fresh is always best
1 tablespoon olive oil
A dash of salt
2 teaspoons fresh ginger, peeled and minced
1–2 garlic cloves, minced
1/8 teaspoon cayenne pepper

Prepare a hot charcoal fire or medium hot gas grill.

Combine juices, oil, salt, ginger, garlic and cayenne in square glass baking pan, whisk until blended. Place fish in marinade and turn to cover both sides. Marinate for 15–20 minutes. Drain and place on grill pan or fish basket and grill until fish is opaque in the center or flakes easily when tested with a fork, it takes about 10 minutes.

Serve any of the above dishes with our old favorite grilled vegetables including any of the following: yam slices, peppers, zucchini, onion quarters, sliced length carrots, egg plant — you name it. Toss with a little olive oil and place in grill pan for easy grilling.

Just a note to all who have asked:

I have planted nine tomato and nine pepper plants.

My husband Fred? Who knows?


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