Tail Burner Fries Tuesday, Jul 7 2009

Burgers & Fries

Tonight we’re having a quick dinner of burgers and fries. We’re cheating a bit with the burgers by using premade bacon and cheddar burgers simply marinated in worchestershire sauce. They are so delicious!

In addition to the burgers, I’m making Tail Burner Fries.  The name of this recipe is no lie!  I’ve halved the amount of crushed red pepper the original version calls for and they are still HOTTTT!   We love spicy food though and these are definitely spicy.

Tail Burner Fries
4 medium potatoes
3 tablespoons olive oil
2 tablespoons lemon pepper
1 tablespoon crushed red pepper
1 tablespoon garlic powder
Sea Salt

Directions:
Preheat the oven to 400 degrees.  Thoroughly wash the potatoes then cut into steak fries.  In a measuring cup mix together olive oil, lemon pepper, crushed red pepper and garlic powder.  Place the fries into a large zip lock bag and pour the seasonings mixture on top.  Seal the bag and shake until all fries are well coated.  Place the fries on a baking sheet and season with sea salt to your liking.  Bake for 10-15 minutes.

 Adapted From:  http://allrecipes.com/Recipe/Tail-Burner-Firehouse-French-Fries/Detail.aspx

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Summer Grilling Tuesday, Jul 7 2009

Hello everyone!  I do not yet have any food pictures to post of my own cooking and baking, but hope to update soon.  Tonight’s dinner was right off the grill, our favorite place to cook with these hot, southern summers!  When its 102 degrees outside we certainly do not want to heat up the house.  I’ll share with you a few grilling recipes we use almost weekly and update with pictures later.

Steak Marinade
Worchestershire Sauce
Nantucket Gourmet Rasta Rub
Spicy Montreal Steak Seasoning
Liquid Smoke

Directions:
Coat both sides of the steak with worchestershire sauce. Sprinkle and rub about 1/2 teaspoon of Rasta Rub on both sides of each steak. Follow with the same amount of Spicy Montreal Steak Seasoning on each side. Lastly add a dash of liquid smoke to each steak. Refrigerate and let marinate overnight. Grill steaks according to your preference.

*Rasta Rub is a Jamaican jerk seasoning and may be hard to find locally. It is however available at some specialty liquor and fine foods stores or on Nantucket Gourmet’s website.

Shrimp Marinade
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined

Directions:
Preheat grill for medium heat. In a large bowl, mix the garlic crushed red pepper and olive oil.  Add the lemon juice then toss shrimp with marinade until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. 

Adapted from: http://allrecipes.com/Recipe/Spicy-Grilled-Shrimp/Detail.aspx

Grilled Summer Squash
2 medium sized yellow squash or zuchinni
1/4 cup butter
2 tablespoons lemon pepper seasoning
2 tablespoons garlic powder
parmesan cheese

Directions:
Slice the squash or zuchinni into circles. Melt the butter then mix in the lemon pepper and garlic powder. Using a brush, coat both sides of the veggies. Lightly sprinkle with parmesan cheese. Grill directly on a hot grill for 4-5 minutes each side or place in foil packets and grill for 10 minutes.

Adapted from: http://allrecipes.com/Recipe/Grilled-Yellow-Squash/Detail.aspx

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