Month of May means time to grill, make salad
It’s May, there’s a big three-day weekend is coming up and it’s National Hamburger Month.
I planned to produce a long list of hamburger ideas for this column, then until I saw “The 20 Burgers of Summer” series. (Note the second recipe in the series on this page.)
So I told myself to be flexible and move to plan B.
But I will at least mention:
My husband, Fred’s, favorite burger has blue cheese crumbles and finely minced onion gently mixed in the ground beef.
Oroweat Sandwich Thins are a popular “bun replacement.”
Pressing a hole in the center of the burger makes for more even cooking.
Don’t press down on a burger with spatula. It causes loss of important juices.
I’m creating a “Steve Beauregard Asparagus Burger” topped with asparagus guacamole since it also is National Asparagus Month (I say that tongue in cheek). Give it a chance. Steve, call me!
Not being one to whine, I’ll tie in with May’s National Barbecue/Salad Month with a recipe I got years ago from the National Beef Board and printed with my changes, of course.
Steak With Parmesan Grilled Vegetables
National Beef Board with my changes.
2 well-trimmed, 1-inch thick grilling steaks (T-Bone, rib eye, sirloin)
1/4 cup grated Parmesan cheese (not shredded)
2 tablespoons olive oil
2 tablespoons red wine vinegar (I used balsamic)
2 bell peppers (red or yellow) cut lengthwise into quarters
2 medium or 1 large red onion, cut into 1/2 inch slices
I add 2 zucchinis cut in half lengthwise
Small portabellas are good, too; it’s up to you.
1 tablespoon crushed garlic
2 teaspoons dried basil leaves (I have used fresh)
1 teaspoon pepper (fresh ground is best)
Combine seasoning ingredients; mix well, using 4 teaspoons of mix, press into both sides of steaks. Add cheese, oil and vinegar to remaining seasoning; mix well. Use a grill pan with holes to grill vegetables, have steaks to one side. Grill steaks 14–16 minutes depending on desired doneness. Grill vegetables until tender, turning once. Brush vegetables with reserved cheese mixture, last 10 minutes of grilling. Vegetables grilling times will vary.
Note: Try substituting burgers for the steak. Place those vegetables on the burger in the bun.
Steak recipe No. 2: Sprinkle Montreal Steak Seasoning on steak and then grill. It’s also perfect on burgers.
Grilled vegetables No. 2: Toss veggies with a little olive oil and Montreal Chicken Seasoning.
To turn grilled vegetables into a pasta salad, grill veggies ahead of time.
Add grilled vegetables to potato salad or cooked-to-tender crisp asparagus, or petite green beans cut in 2-inch lengths.
Sliced radishes in a basic potato salad are great.
Add mashed or finely minced garlic into a mayo potato salad dressing made with 2/3 cup light mayo, 1 tablespoon dill relish and lemon juice, 2 tablespoons sour cream, 1 1/2 teaspoon dill; salt/pepper to taste.
Try Colorado baby and fingerling potatoes (unpeeled) in that potato salad.
I leave you with this recently learned gardening tip: I’ll not plant tomatoes until June next year.
Guess how many ugly buckets, Tupperware bowls, tarps and bags it takes to cover 19 tomato plants (plus flowers and pepper plants)?
Guess how many times we’ve had to do it recently.
Listen to your inner voice saying it’s too early to plant before Mother’s Day, before the break in the snow in the Swan’s neck ... actually, this year that wouldn’t have worked, either!
Have a great Memorial Day holiday, enjoy JUCO and thank those who have served and are serving in our military.