Posts Tagged ‘grilling’

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Drunken Potatoes

May 30, 2010

Memorial Day is the official kick off of the grilling season.  We’ve been using the grill for months already.  Once the temperature gets about 50 we start up the grill on a regular basis.  Prior to that we just grill on occasion because the grill is kept in the garage during the winter months.

We’ve been making these potatoes on the grill for years.  We also make them when we go camping.  I’ve never attempted them in the house.  I guess I just associate them with the grill.  They are the moistest potatoes.  They are also one of those dishes that you can just put on the grill and walk away from.  Since I’ve been baking today making my prototype piano cake for Meeshie’s birthday, I thought I would share this wonderful recipe. 

Drunken Potatoes

  • 4 whole Potatoes, Scrubbed And Diced
  • 1 whole Onion, Diced
  • 3 cloves Garlic, Minced
  • Salt And Pepper, to taste
  • 6 Tablespoons Butter
  • 1 can Beer, 12 Ounce Can
  • ¾ cups Cheddar Cheese, Shredded

Place the potatoes, onions, garlic, salt and pepper, and butter in a foil pan. Add as much of the beer to the pan that space will allow. Place on a preheated medium heat grill. Cook, uncovered, until all of the beer has been cooked out, tossing occasionally. If your pan did not allow for the entire can of beer, add the remaining beer to the pan. Once the full 12 ounces of the beer is cooked out, then sprinkle potatoes with the cheese and cover the pan to allow the cheese to melt.

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Greek Burgers with Tzatziki Sauce

April 14, 2010

It’s grilling season and what better way to start it off than with these awesome burgers!  A great twist to a traditional burger.

The first time I had these burgers was when there was a Dinner by Design a few towns over.  They have since closed up shop.  My husband and I fell in love with the flavor of those burgers and I experimented until I found something like them.  We have decided that these are actually better than the ones we had from DbD.  These little burgers pack a lot of flavor.  This recipe makes about 9 burgers.

Greek Burgers

  • 3 pounds Ground Sirloin
  • ¾ pounds Feta (crumbled)
  • 1-½ cup Black Olives, Slivered
  • 3 whole Oregano Sprigs, The Leaves Removed From The Stems And Chopped
  • 9 whole Garlic Cloves, Minced
  • 1-½ cup Sundried Tomatoes, Diced
  • Mix all the ingredients into the meat. When working with ground sirloin or ground beef, do not overwork the meat.

    Form into oval-shaped patties, almost like a small football. Grill them to your preferred doneness. Keep in mind though that they are thicker than a regular hamburger, so adjust your time accordingly.

    Serve them with tzatziki sauce (I made the recipe supplied by the notetaker on the tasty kitchen site) on a whole pita that has been fried slightly in olive oil. You can also pick the sauce up at places like Trader Joe’s.  Enjoy!

    Tzatziki Sauce

    • 1-¼ cup Plain Greek Yogurt
    • 1 whole English Hothouse Cucumber
    • 2 Tablespoons Fresh Lemon Juice
    • ½ teaspoons Dill
    • 1 pinch Kosher Salt
    • 1 pinch Ground Black Pepper
    • 1 pinch Sugar
    • 2 cloves Garlic, Crushed

    Peel the cucumber and cut in half lengthwise. Using a spoon, remove the seeds. Grate the remaining cucumber flesh.

    Place the grated cucumber in a tea towel or on two layers of paper towel. Gently squeeze out the cucumber juice and discard.

    Mix the drained grated cucumber with the yogurt. Add remaining ingredients and stir to combine.  Cover and refrigerate overnight.

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