Memorial Day Grilling Recipes

Memorial Day Grilling Recipes


BEAUTIFUL CROWDED NATIONAL PARKS. COMING UP ON SUNDAY MORNING. WE LOOK FORWARD TO THAT. THANK YOU. GET OUT THE HOTDOGS AND HAMBURGERS. IT IS THE START OF GRILLING SEASON. MANY PEOPLE WILL BE COOKING ON THE GIRL THIS HOLIDAY WEEKEND. INCLUDING US. DEFINITELY. WE HAVE SOME WONDERFUL FOOD HERE. WE HAVE THE MANAGING DIRECTOR OF THE TRIP TOREY AT — WHO HAS A FEW OPTIONS FOR US TO TRY THIS MORNING. GOOD MORNING. IT SPELLS HAVE — IT SMELLS HEAVENLY. IT LOOKS DELICIOUS. THANK YOU VERY MUCH. IT IS SO GREAT. WE’RE GETTING STARTED. SUMMER SEASON IS HERE. WORKING ON THE BEACH BODY. INSTEAD OF THE ALL BEEF BURGER — I’M DOING A SEAFOOD BURGER. VERY NICE. WE HAVE HAND CUT SHRIMP AND SCALLOPS. I’M DOING A LITTLE BIT OF A TWIST. I HAVE SOME FRESNO PEPPERS. WITH CHILI FLAVOR. NOT ALL THE HEAT. I HAVE SOME BASIL AND FLORAL. I HAVE SOME SCALLIONS. SOME SWEET ONION. I START HOLDING IN MY INGREDIENTS. WHEN YOU ARE MAKING A BURGER — YOU THINK OF — MAN IS, EGGS AND BREAD COMES — NO. HERE, I’M USING A SHRIMP AND SCALLOP MOUSSE THAT I MADE. SO I GOT THIS REALLY COOL FOOD PROCESSOR. I PUT THAT IN THERE — YOU HAVE LIKE A MOOSE CONSISTENCY. THIS IS ALL YOU DO. SO THERE ARE NO BREAD CRUMBS. AFTER YOU MIX THAT, SOME OLIVE OIL, SOME WOMEN. AND THEN YOU GET THIS NICE AND TIGHT. JAMPACKED. LET IT SET. THE MORE IT SITS, THE BETTER THE BURGER WILL BE. HOW LONG DO YOU LET IT SIT FOR? IF YOU CAN, 10, 15 MINUTES IN THE REFRIGERATOR. WHEN I’M WORKING WITH ROSSI TO — YOU WANT TO MAKE SURE YOU HAVE ICE UNDER IT. NOT ONLY DOES IT KEEP IT FRESH — THEY GIVE YOU OPTIMUM FRESHNESS AND HELPS THAT BIND. WE PUT THIS IN HERE — GET SOME SIZZLING GOING ON. YOU CAN DO THESE INSIDE OR ON THE GRILL. IF YOU DO THIS OUTSIDE, USE THEM FOIL. VEGETABLE SPRAY — SO IT DOES NOT STICK TO THE GRILL. YOU WANT A NICE SEAR. FLIP IT EVERY COUPLE OF MINUTES. BUILD YOUR BURGER. HOW LONG DOES IT TAKE FOR TO BE FULLY COOKED. 10 MINUTES. FIVE MINUTES ON EACH SIDE. YOU ARE READY TO GO. WHAT DO YOU TOP IT WITH? TOMATO? I DON’T DO CATCH-UP. I MADE A REALLY COOL LEMON CAPER SAUCE. LEMON, MANAGE, CAPERS — ALL KINDS OF GARNISHES. TOMATOES, HOT PEPPERS. EVERYTHING. WHAT WILL YOU EAT IT WITH? POTATO SALAD. A LOT OF CARBOHYDRATES. SO A HEALTHIER OPTION. YES. HERE WE GO. DO LITTLE BIT OF PRESSURE. THERE YOU GO. I HAVE CARROTS, ZUCCHINI, BEEF, CUCUMBER AND SQUASH. ALL I DO IS — I KEEP IT RAW. NO COOKING INVOLVED. I HAVE A ROASTED RED PEPPER. I HAVE SOME MUSTARD. I HAVE A LITTLE BIT OF PESTO. YOU WHISK IT TOGETHER, DRESS IT, TOSS, TOSS, TOSS. YOU PUT ALL OF THIS TOGETHER I PUT ALL OF THE TOGETHER. YOU START MIXING IT. YOU CAN’T GO WRONG. AND THE DRESSING — — HOW DO YOU PREPARE THIS? SOME ROASTED RED PEPPERS, OLIVE OIL. YOU CAN JUST GO TO THE STORE — TO THE MARKET. TRY TO BUY THE BEST FRESH VEGETABLES, LOCALLY SOURCED — THE FARMER’S MARKET. IT WILL INCREASE THE FLAVOR NEST — THE FLAVOR OF THE SOLID. YOU WANT THE ZUCCHINI, THE TOMATOES — THE BEETS. THIS IS ROASTED RED PEPPERS, SOME MUSTARD, PESTO, OSAMA, RED WINE VINEGAR, WHISK IT AND TOSS. THESE ARE DELICIOUS. THEY ARE SO MOIST. THEY REALLY ARE MOIST. THE TRICK TO A GOOD BURGER — BESIDES ALL THE INGREDIENTS AND SAID, I USE A BUTTERED BRIOCHE BUN. SO A LITTLE CHEATING ON THE CARBOHYDRATES. SO WHEN YOU ARE DOING THE SEAFOOD BURGERS — DO YOU STILL USE TINFOIL ON THE GIRL — GRILL? JUST WITH THE SEAFOOD BURGER. IT CAN BREAK APART. SHIPPING AND A LITTLE BIT OF VEGETABLE SPRAY SO DOES NOT STICK. IT IS GREAT GRILLING WEATHER TODAY. THE BEST BET FOR GRILLING FOR THE REST OF THE WEEK AND THOUGHT, IS TODAY. A CHANCE OF STORMS THIS AFTERNOON. OTHERWISE, FORECAST LOOKING GRAY. EIGHTY-SIX IN THE CITY. FEELING LIKE 89. COOL ALONG THE COAST. SEVENTY-THREE UP TO 77 ALONG THE SHORES LOOKING AT THE BEACH FORECAST. OR CLOUDS. MAYBE A STORM. TOMORROW, TORRENTIAL RAIN. FLASH FLOODING POSSIBLE. AND WE VERY MUCH WANT TO SAY THANK YOU TO ALL OF OUR SERVICEMEN AND WOMEN. WE LOVE YOUR PATRIOTIC APRON. THANK YOU. WE ALWAYS LOVE HAVING YOU. CONGRATULATIONS ON YOUR NEW BABY FUSS TOO.

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