Think fresh and simple this Fourth of July
http://www.dailylocal.com/site/news.cfm?newsid=198 [2008-7-4]
Tag : Powder Flavor
So, put match to charcoal or press ignite, which ever you prefer,and create the staple food of our Independence Day celebration.
Most everyone can enjoy a good burger on the Fourth of July.
"Burgers are the all-American product when they're done well," saidChris Happel, executive chef for Wegmans in East Caln. "You can'tfind someone that doesn't enjoy a burger."
To make a good burger, Happel suggests that although you canpurchase pre-made patties, making them yourself makes a betterburger. He said you want to buy beef that is 85 percent lean whichmeans that the meat is 15 to 20 percent fat. "It tends to be a goodjuicy burger," he said.
When it comes to seasoning, unless you are really particular aboutwanting it to have a barbecue flavor, or garlic and onion powderflavor, Happel said, "(With a) good burger you shouldn't have toadd to much to it."
But, if you really want to create a burger with flair, Happelsuggests stuffing the burgers with bacon and cheddar or with bleucheese. These can be purchased pre-made too.
Once the decisions on what kind of burgers you are going to enjoybefore, during and after the fireworks, you do have to cook themand Happel has suggestions on how to get it right.
First, Happel doesn't recommend cooking a frozen burger. He suggestbringing it up to room temperature first. This way, he said, youdon't char the outside of the burger and leave a cold center.
But how do you know when the burger is done?
There are the methods that Happel doesn't recommend, like trying tocook a burger by touch -- touching the center of the burger andthan touching either your nose or the area on your hand in betweenyour thumb and pointer finger. Happel's suggestion: "Use a meatthermometer." The USDA recommends that you cook your burger to aninternal temperature of 160 degrees.
As for pushing the spatula down on the pattie? While the drippingjuices might sound appetizing, Happel says its a big no-no. Hearingthe sizzle means you're losing the flavor.
If you do like your burgers on the rarer side, Happel suggestsirradiated ground beef. Irradiated beef, Happel said, is beef thata light beam has scanned, killing all the bacteria and no air isleft in the package. "You can have your burger rare or medium rarewithout worrying over E. coli," he said.
And when your burger's done, Happel said to let it rest for a fewminutes to give the juices time to redistribute back through themeat.
Although serving nothing but burgers doesn't sound like a bad idea,some people like side dishes (this doesn't mean hot dogs).
Happel likes to include a light tomato salad with mozzarellacheese, basil and olive oil. But if you're more of a traditionalistthere are baked beans, homestyle potato salad and grilling fresh,seasonal vegetables. "It's why they're there," Happel said, addingthat you'll have an assortment of flavors.
The Fourth of July tends to be a bit busy for the person in chargeof the grill and Happel said to remember to "have your picnic withyour friends but not be at the grill the whole time." He suggestspreparing as much as you can ahead of time, even the night beforeso when you're ready to grill that's all you have to do.
But when the burgers are cooked, the sides served and faces full,"You can't get any more Fourth of July than that," Happel said.
Recipes courtesy of Wegmans
BBQ Burgers
3 pounds of fresh ground beef
6 tsp. barbecue seasoning, divided
6 slices cheddar cheese
6 rolls
3 tsp. butter, divided
12 tsp. thousand island dressing, divided
1 large tomato sliced into 6 slices
6 lettuce leaves
Preheat grill on high for 10 minutes.
Divide ground beef into six, œ pound sections and form intoburgers. Sprinke œ tsp. barbecue seasoning on both sides ofburgers. Clean grill with wire brush. Using soft cloth, coat grillgrate lightly with vegetable oil. Place burgers on grill and reduceto medium heat. Sear for two minutes, until burgers have changedcolor about one-quarter of way up from the bottom. Turn over andsear for two to three minutes. Turn again and reduce heat to lowand close the lid. Cook burgers to desired doneness (160 degrees).Top each burger with one slice of cheese and heat just to melt.Spread rolls with butter and grill for 15 to 20 seconds or untillightly toasted. Remove from grill and spread each half of the rollwith 1 tsp. dressing. Layer tomato, burger and lettuce on bottomroll.
Grilled Summer Vegetables
1 large unpeeled eggplant, sliced in 1/2-inch rounds
1 large zucchini, sliced diagonally in 1/2-inch rounds
1 medium sweet red pepper, halved, seeded and cut in 1/2-inchstrips
2 tbs. basting oil
Prehead grill on medium for 10 minutes.
Clean grill with a wire brush. Using soft cloth, coat grill gratelightly with vegetable oil. Drizzle eggplant, zucchini and pepperwith basting oil and sear skins on all sides. Grill, turning every1 to 2 minutes until all sides are grill-marked and vegetables aretender, about 10 to 12 minutes.
So, put match to charcoal or press ignite, which ever you prefer,and create the staple food of our Independence Day celebration.
Most everyone can enjoy a good burger on the Fourth of July.
"Burgers are the all-American product when they're done well," saidChris Happel, executive chef for Wegmans in East Caln. "You can'tfind someone that doesn't enjoy a burger."
To make a good burger, Happel suggests that although you canpurchase pre-made patties, making them yourself makes a betterburger. He said you want to buy beef that is 85 percent lean whichmeans that the meat is 15 to 20 percent fat. "It tends to be a goodjuicy burger," he said.
When it comes to seasoning, unless you are really particular aboutwanting it to have a barbecue flavor, or garlic and onion powderflavor, Happel said, "(With a) good burger you shouldn't have toadd to much to it."
But, if you really want to create a burger with flair, Happelsuggests stuffing the burgers with bacon and cheddar or with bleucheese. These can be purchased pre-made too.
Once the decisions on what kind of burgers you are going to enjoybefore, during and after the fireworks, you do have to cook themand Happel has suggestions on how to get it right.
First, Happel doesn't recommend cooking a frozen burger. He suggestbringing it up to room temperature first. This way, he said, youdon't char the outside of the burger and leave a cold center.
But how do you know when the burger is done?
There are the methods that Happel doesn't recommend, like trying tocook a burger by touch -- touching the center of the burger andthan touching either your nose or the area on your hand in betweenyour thumb and pointer finger. Happel's suggestion: "Use a meatthermometer." The USDA recommends that you cook your burger to aninternal temperature of 160 degrees.
As for pushing the spatula down on the pattie? While the drippingjuices might sound appetizing, Happel says its a big no-no. Hearingthe sizzle means you're losing the flavor.
If you do like your burgers on the rarer side, Happel suggestsirradiated ground beef. Irradiated beef, Happel said, is beef thata light beam has scanned, killing all the bacteria and no air isleft in the package. "You can have your burger rare or medium rarewithout worrying over E. coli," he said.
And when your burger's done, Happel said to let it rest for a fewminutes to give the juices time to redistribute back through themeat.
Although serving nothing but burgers doesn't sound like a bad idea,some people like side dishes (this doesn't mean hot dogs).
Happel likes to include a light tomato salad with mozzarellacheese, basil and olive oil. But if you're more of a traditionalistthere are baked beans, homestyle potato salad and grilling fresh,seasonal vegetables. "It's why they're there," Happel said, addingthat you'll have an assortment of flavors.
The Fourth of July tends to be a bit busy for the person in chargeof the grill and Happel said to remember to "have your picnic withyour friends but not be at the grill the whole time." He suggestspreparing as much as you can ahead of time, even the night beforeso when you're ready to grill that's all you have to do.
But when the burgers are cooked, the sides served and faces full,"You can't get any more Fourth of July than that," Happel said.
Recipes courtesy of Wegmans
BBQ Burgers
3 pounds of fresh ground beef
6 tsp. barbecue seasoning, divided
6 slices cheddar cheese
6 rolls
3 tsp. butter, divided
12 tsp. thousand island dressing, divided
1 large tomato sliced into 6 slices
6 lettuce leaves
Preheat grill on high for 10 minutes.
Divide ground beef into six, œ pound sections and form intoburgers. Sprinke œ tsp. barbecue seasoning on both sides ofburgers. Clean grill with wire brush. Using soft cloth, coat grillgrate lightly with vegetable oil. Place burgers on grill and reduceto medium heat. Sear for two minutes, until burgers have changedcolor about one-quarter of way up from the bottom. Turn over andsear for two to three minutes. Turn again and reduce heat to lowand close the lid. Cook burgers to desired doneness (160 degrees).Top each burger with one slice of cheese and heat just to melt.Spread rolls with butter and grill for 15 to 20 seconds or untillightly toasted. Remove from grill and spread each half of the rollwith 1 tsp. dressing. Layer tomato, burger and lettuce on bottomroll.
Grilled Summer Vegetables
1 large unpeeled eggplant, sliced in 1/2-inch rounds
1 large zucchini, sliced diagonally in 1/2-inch rounds
1 medium sweet red pepper, halved, seeded and cut in 1/2-inchstrips
2 tbs. basting oil
Prehead grill on medium for 10 minutes.
Clean grill with a wire brush. Using soft cloth, coat grill gratelightly with vegetable oil. Drizzle eggplant, zucchini and pepperwith basting oil and sear skins on all sides. Grill, turning every1 to 2 minutes until all sides are grill-marked and vegetables aretender, about 10 to 12 minutes.
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