Grilling
AISLING�S
BISON BURGERS
2 lb ground, good-quality bison
1 egg
2 tsp Worcestershire
1 tsp mustard
1 tsp salt
� tsp pepper
� cup chopped onion
� to � cup breadcrumbs
Lightly beat egg in a medium sized bowl. Blend in Worcestershire sauce, dry mustard, salt, pepper, and onion. Add and work in bison meat until well combined.
Add and blend in just enough bread crumbs so that the meat clumps and holds together easily.
Shape meat into patties that are about 3� to 4 ounces in weight. Pan-fry or barbecue until well done.
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CEDAR*�S
CHEESY CHICKEN BURGERS
1 tsp of corn oil
1 small chopped red onion
1 garlic clove peeled and crushed
� red bell pepper, chopped
1 lb fresh ground chicken
2 tbsp of sour cream
� cup bread crumbs
1 tsp of fresh parsley and 1 tsp of fresh tarragon
� cup of Swiss cheese
S&P
Preheat broiler. Cook veggies until just tender with garlic and oil. Mix chicken, sour cream, bread crumbs and cheese together and season with S&P. Mix in veggies and form into 6 burger patties. Refrigerate for at least 30 min. Pop on broiler or BBQ and serve.
Serve with corn and carrot relish: 7 oz can of corn, 1 carrot finely grated; � green chile seeded and chopped, 2 tsp of cider vinegar, 2 tsp of brown sugar. Mix all ingredients in saucepan; stir on medium heat until sugar has dissolved. Cover and cook on low until thick, stirring occasionally.
(Cedar*�s Cheesy Chicken Burgers also appears in the �Poultry� section.)
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[VERLEST]�S
FAMILY RECIPE FOR SKEWERS
This is a recipe we�ve used in my family for years.
1� pound beef cubes
1 red bell pepper, cut into pieces
2 onions, cut into pieces
Marinade:
2/3 cups coconut milk
� cup hoisin sauce
1/3 rice vinegar
4 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon pepper
Marinate beef cubes in marinade mixture.
Mount skewers, and grill.
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[VERLEST]�S
GRILLED CHICKEN
I have used this marinade recipe for as long as I remember cooking.
1/3 cup soy sauce
1/3 cup red wine
1� teaspoon sesame oil
1 tablespoon red wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon (or more) dehydrated coconut milk
1� teaspoon sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
8 to 10 chicken thighs or a few chicken breasts
Marinate chicken in marinade mixture.
Cook on grill, as desired.
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KATHERINE�S
MUSHROOMS STUFFED WITH PINE NUTS AND OLIVES
6 baby Portobello mushrooms
1/6 cup black olives, pitted
1 garlic clove
1/8 cup pine nuts
� cup bread crumbs
1 Tbsp grated parmesan
� Tbsp oregano
1� Tbsp olive oil
Salt & pepper
Heat indoor grill to highest setting.
Remove the stems from the mushrooms. Throw stems + everything else into food processor, or chop finely. Spoon this back into the mushroom caps, pressing down firmly. Smooth the top of the filling to equal the height of the mushroom cap.
Brush the top of each mushroom with olive oil and place on grill rack, stuffing side down. Grill 5 minutes, carefully turn over and grill 5 to 8 minutes more, or until cooked through.
(Katherine�s Mushrooms Stuffed with Pine Nuts and Olives also appears in the �Appetizers & Snacks� section.)
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