|
print
Bob Blumer's "From Bland to Bold" summer recipes
Bloody Mary Burger
- 1 lb premium ground chuck
- 4 - 6 shakes Tabasco® Sauce
- 4 shakes Worcestershire sauce
- 2 tbsp ketchup
- 1/2 tsp horseradish
- 1 shallot, minced
- 2 tbsp chopped celery tops (from the celery heart)
- salt & pepper
Adjust ingredient amounts to suit your personal taste—just as you would for a Bloody Mary. In a large bowl, combine all ingredients. Divide into 4 patties and grill. For the complete experience, chase your burger with a shot of vodka.
Yield: 4 servings
King of the Kabob Basting Sauce
Adds Boldness to vegetables, grilled shrimp, pork, chicken or beef.
Yield: 4 servings
- 1/4 c peanut oil
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1/4 tsp Tabasco® Sauce
In a small bowl, whisk together ingredients. Brush on kabobs before and during grilling.
Yield: enough for 6 – 8 kabobs
Lemon Rosemary Chicken
- 4 boneless chicken breasts or 8 thighs
- salt & pepper
- 1 lemon juiced, then quartered
- 4 sprigs fresh rosemary or thyme
- 3 garlic cloves, peeled and sliced thinly
- 2 tbsp olive oil
- 4 – 6 shakes Tabasco® Sauce
Season chicken with salt and pepper. Place chicken in a large bowl or a zip-lock bag. Add garlic, herbs, lemon juice, lemon quarters, oil and Tabasco® Sauce. Toss well and marinate in the refrigerator for 2 to 4 hours.
Remove chicken from marinade and grill.
Yield: 4 servings
