Bob Blumer's "From Bland to Bold" summer recipes

Bloody Mary Burger

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

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