1/3 cup mayonnaise
1 teaspoon finely minced garlic
1 tablespoon olive oil
1 large onion, thinly sliced
2 pounds ground chuck
1/2 teaspoon salt
4 sandwich rolls, halved
4 to 8 slices Comte cheese (8 ounces) or other sliced imported cheese
4 leaves radicchio or red-leaf lettuce
4 tomato slices
In a small bowl, combine mayonnaise and garlic; set aside.
In large skillet, heat olive oil over medium heat. Add onion; cook and stir until tender, about 10 minutes; reduce heat to low and cook until very soft and golden, stirring occasionally, about 20 minutes. Remove to a small bowl.
Meanwhile, gently shape beef in four half-inch-thick burgers; sprinkle both sides of each burger with salt. Place patties on grid over medium, ash-covered coals. Grill, uncovered 13 to 15 minutes, turning occasionally, to medium (160 degrees) until not pink in center and juices show no pink. (Or in a large skillet, over medium heat, cook burgers until well browned on both sides and done as desired, about 12 minutes for medium.)
On the bottom half of each roll, place a burger, a quarter of the onions, two Comte cheese slices, and a dollup of garlic mayonnaise. On the cut side for the roll top, place a radicchio leaf and a tomato slice. Serve with french fries or a salad if desired.
Yield: 4 servings
Source: Comte Cheese
1 ripe avocado
3/4 cup chopped sweet red bell pepper
1/3 cup chopped onion
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
8 hot dogs, knockwurst, or other fully cooked sausage
8 hot dog buns
1/2 cup brown mustard
To prepare Avocado Relish: Cut avocado lengthwise around the pit; twist halves to separate and strike pit with a knife blade; pull and remove. Gently scoop flesh with a spoon. Dice avocado (makes 1 cup). In a small bowl, combine bell pepper, onion, vinegar, sugar, salt, and ground red pepper; gently stir in avocado. Let stand one hour before serving.
Meanwhile, preheat a countertop or charcoal grill; cook hot dogs until hot and browned, about 5 minutes. Spread cut sides of buns with mustard. Place hot dogs in buns; spoon Avocado Relish on top. Serve with tortilla chips, if desired.
Yield: 8 servings
Source: Avocados from Mexico
2 1/2 pounds bratwurst (about 10 links)
2 cups sauerkraut, drained
1 12-ounce bottle or can of beer
1 green bell pepper, cut into short strips
1 onion, thinly sliced
4 tablespoons ( 1/2 stick) butter or vegetable oil, optional
10 crusty sausage or steak rolls
1/2 cup coarse German mustard
Turn grill on medium and let rack heat for about 10 minutes. Brush and oil rack, then grill brats until nicely browned all over, turning now and then, 15 to 20 minutes total. Put brats in a large disposable aluminum pan directly on grill. Mix in kraut, beer, bell pepper, onion, and butter or oil, if using. Stew in pan on the grill, mixing occasionally, for 30 minutes or up to 3 hours (if using a charcoal grill, add fresh coals every hour or so). Serve on rolls with steaming slew of kraut, peppers, onions, and thick band of mustard.
Yield: 10 brats
Source: The Tailgater's Cookbook
2 tablespoons olive oil
1/2 cup finely chopped onion
1 teaspoon minced garlic
3 tablespoons coarsely chopped fresh cilantro
2 tablespoons cider vinegar
1 tablespoon Red Chile Honey or regular honey to taste
1 jalapeno chile, minced (wear gloves when handling chiles)
1 teaspoon salt
1/4 teaspoon freshly ground cumin seed, lightly toasted
3 large ripe Roma tomatoes, chopped
1 cup cooked black beans
3/4 cup fresh corn kernels
Heat oil in a skillet over medium heat, add onion and garlic, and saute for 5 minutes, until soft. Remove from heat. In a medium-sized bowl, combine cilantro, vinegar, honey, chiles, salt, and cumin. Add the onion mixture, tomatoes, beans, and corn and let the mixture sit for 30 to 45 minutes to allow the flavors to blend.
Yield: 2 1/2 cups
Source: Corn by Olwen Woodier
1 cup macadamia nuts
1 small papaya
Juice from 4 fresh limes
3 cups seedless watermelon balls or small squares
2 cups fresh pineapple chunks
1 cup freshly grated or unsweetened coconut
3 cups low-fat vanilla flavored yogurt
Place the macadamia nuts in a food processor fitted with a steel blade and pulse them a couple of times to chop them into large pieces. Then place them in a nonstick heavy saut pan and toast them over medium heat until they turn golden, stirring constantly. Remove them to a heatproof dish or bowl and allow them to cool.
Peel and cut the bananas and papaya flesh into small chunks and toss them in the lime juice. Place the banana and the papaya chunks in a large glass bowl with the watermelon, pineapple and coconut. In another bowl mix together the yogurt. Pour over the fruit and coconut. Toss to combine. Place in a serving bowl or coconut shells. Sprinkle the toasted macadamia nuts over the top and serve immediately.
Yield: Serves 8 to 12.
Source: National Watermelon Promotion Board
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