As the warmer months get closer and closer, Plymouth State students pour out of their residence halls and apartments for outdoor festivities! Often, if these festivities include food, grilling is involved. So in the spirit of grilling season here is a compilation of gill and barbeque recipes to suit every outdoor occasion. All recipes are from Recipes.target.com.
Blue Cheese Stuffed BurgersWhat you need:1/2 pounds ground beef1 tablespoon Worcestershire Sauce2 teaspoons Steak Seasoning2 ounces blue cheese crumbles2 ounces Cream Cheese, softened4 Hamburger Bunsgarnishings and condiments as desired
What you do:Mix together beef, Worcestershire and seasoning and divide into four balls. In a separate bowl, mash together blue cheese and cream cheese to form paste. Divide into four nuggets. Place nugget into the center of each beef ball, then shape into patties. Season with salt and pepper, and grill to desired doneness. Serve on a toasted bun with lettuce, tomatoes, red onion and favorite condiments.
Dilled Grilled Salmon FiletWhat you need:4 salmon filets1 cup Plain Yogurt1 medium cucumber, thinly sliced2 teaspoons lemon juice1/2 teaspoon dried dill1/4 teaspoon Minced Garlic
What you do:Brush salmon filets with olive oil, and season with salt and pepper. Grill filets starting skin-side down over medium heat, turning once. (About eight minutes total per inch of thickness to be fully cooked.) Mix thin slices of cucumber with the yogurt, lemon juice, dill and garlic. Place a dollop of dill sauce on each plate, place filets on top, and cover with remaining sauce. If you like, garnish with a sprig of fresh dill.
Grilled Asparagus SaladWhat you need:1/4 cup olive oil1/8 cup lemon juice12 fresh asparagus spears6 cups fresh spinach leaves1/8 cup grated Parmesan cheese1 tablespoon seasoned slivered almonds
What you do:Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.