Summertime BBQ – Eat This

Posted on July 7, 2013 by

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Fire up the BBQ!  Such an easy way to cook protein and veggies that eliminates a bunch of dirty dishes.  Grill up extra pieces of meat to have for leftovers in the fridge for the week.  Leftover grilled meat is great thrown on top of a salad, reheated on top of sauteed greens, or used to make a meat salad with GT’s All Good Mayo.  Experimenting with a variety of balsamic marinades or salt free spice mixes from Genesis Kitchen helps keep the flavors interesting and exciting.  Find GK’s assortment here.

Best Burgers
That’s right. The Best Burgers.
1lb grass fed ground beef
Instructions:
The key to really good, moist burgers is to handle the meat as little as possible. This means, don’t mix in your seasonings and don’t knead the meat. Just break it out of the package, divide into 4 portions, and quickly but delicately pat into 4 patties about half to 3/4 inch thick. Season with pepper or whatever makes you happy (try one of our GK spice blends!) Get them on the grill as quickly as possible, grilling each side about 4-5 minutes. Serve immediately!!
David’s Glazed Salmon
This version of salmon is really good on the grill. Barring that, broiled works real well too. The key is the rosemary sprigs – if you buy them, choose the freshest you can find so they don’t burn
.5 cup GK’s Honey Ginger Balsamic
.25 cup – water
2 TBS honey
2 TBS GK’s Persian Lime EVOO
0.5 tsp cayenne pepper
1 lb raw Wild Salmon filets
Instructions:
Mix the vinegar, honey, water, cayenne and oil. Marinate the salmon, meat side down, at least a couple hours in the refrigerator. Rinse rosemary sprigs (you need about 3-4 good sized ones) and don’t dry them. Lay the sprigs on broiler pan or on grill, and set the salmon, skin side down, on top of the sprigs. Broil or grill about 10 minutes, being careful to keep the salmon from overcooking. WHILE THE SALMON COOKS, simmer the marinade to reduce it to a thick sauce. When the salmon is almost done, spread the glaze on top of the salmon and finish cooking.
Grilled Asparagus
A great way to eat asparagus!
.5 cup  GK’s Traditional Aged Balsamic Vinegar
1 garlic clove
.25 cup GK’s Garlic EVOO
Instructions:
Whisk together the dressing (olive oil, balsamic, and garlic) and set aside. Place the asparagus on a clean hot grill, brush with a little olive oil and turn until slightly browned on all around. Asparagus should still be somewhat crisp. Place the asparagus on a platter and drizzle with the dressing. Season with a twist of pepper.
Grilled Herb Shrimp
The key with grilled shrimp is to not over-grill. Watch carefully. When the shrimp just turns pink, they are done. Serve on a bed of Ryce Pilaf or a green salad.
.25 cup fresh basil
3 garlic cloves
2 lbs jumbo shrimp
1 TBS fresh lemon juice
2 tsp dijon mustard
1 tsp dry mustard
3 TBS GK’s Basil EVOO
1 cup chopped onions
.25 cup fresh parsely
.25 tsp black pepper
Instructions:
Note: Lemon juice comes from one whole lemon. Onions should be diced, parsley and garlic cloves, basil minced. Combine garlic, onion, parsley, basil, mustards, pepper, olive oil, and lemon juice. Devein,peel shirmp leaving the tails on. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Skewer the shrimp and grill for about 1 ½ minutes on each side.
Grilled Steak Provencial Herbs
If you are using (and I hope you are!) grass fed and finished meat, remember that it cooks quicker (and at a lower heat) than corn fed beef.
2 tsp fresh basil
2 garlic cloves
4 grass fed ribeye steaks
1 TBS GK’s Genesis Blend EVOO
1 TBS black pepper
10 grams fresh rosemary
10 gram fresh thyme
Instructions:
Place steaks in shallow dish. Rub both sides with oil, garlic and herbs. Add pepper. Let stand 1 hour. Prepare grill (med-med high heat) or preheat broiler. Cook steaks 2 inches from heat source to desired doneness, 4 minutes per side for rare.
Tender Turkey Burgers
These are wonderful and best grilled. The mushrooms keep them tender, even as leftovers.
1 lb ground turkey
4 oz white mushrooms
.25 cup chopped onions
Instructions:
Chop onions and mushrooms in a small (quarter inch)dice. Place turkey, mushrooms, onions, and 1.5 TBS any salt free seasonings you enjoy in a medium bowl. With clean hands, blend everything. Make 4 patties of equal size. Grill, broil or pan fry for about 7 minutes on each side, until completely cooked through.
Grilled Kebobs
Yummy Summertime Kebobs!
2 TBS GK’s Espresso Balsamic
1.5 lb raw chicken breast
2 cups white mushrooms
6 TBS dijon mustard
2 TBS GK’s Lemon EVOO
2 sweet red peppers
2 sweet yellow peppers
Instructions:
Make 6 kebobs with chicken, mushrooms, yellow peppers, and red peppers. Combine 2 tbsp. of Olive Oil, 2 tbsp. stone ground organic mustard (ground mustard seed would probably work well too), and 2 tbsp. of balsamic vinegar for the dressing. Coat each kebob and then put them in the oven at 400 for 20-25 minutes. The BBQ would work fantastically well too.

Posted in: Eat This!