Page 19 - Florida Sentinel 5-24-19

Recipes
GRILLED MARINATED FLANK STEAK
BACON, ONION AND CHEESE STUFFED BURGER
INGREDIENTS:
• 11/2lbs.groundbeef • 1 clove garlic, minced • 1 teaspoon hot sauce (recommended: Frank's Red Hot)
• Salt and freshly ground black pepper
• 4 strips bacon, diced • 1/2 onion, chopped
• 1 cup grated sharp Cheddar
DIRECTIONS:
• 4 burger buns
• Lettuce, tomato, pick- les for garnish
1) Preheat grill to medium.
2) In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2- inch thick and set aside.
3) Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges.
4) Grill burgers over medium-high heat, flipping once until desired doneness is reached, approxi- mately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skil- let over medium-high heat, sear the burgers 4 min- utes on each side.
INGREDIENTS:
• 1/2 cup honey
• 1/2 cup vegetable oil • 1/3 cup low sodium soy sauce
• 1 teaspoon ground ginger
DIRECTIONS:
• 1 teaspoon dried red pepper flakes
• 1clovegarlic,minced • 1 (2 pound) flank steak
• 1 large sweet onion, cut into 1/2-inch pieces
GRILLED BOURBON CHICKEN
INGREDIENTS:
• 3/4 cup soy sauce
• 3/4 cup bourbon
• 1/2 cup packed brown sugar
• 2 tablespoons molasses
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon dried crushed red
pepper
• 1 (3 to 3 1/2 pound) whole chicken, cut into 8 pieces
DIRECTIONS:
1) In a large resealable plastic bag, add soy sauce, bourbon, brown sugar, molasses, vegetable oil, garlic and crushed red pepper. Seal and shake bag to blend mixture.
2) Add chicken pieces to resealable bag. Seal and shake to coat chicken. Refrigerate overnight.
3) Heat grill to Medium-High heat.Drain chicken, reserving mari- nade. In a 2-quart saucepan, cook over medium heat, about 20 min- utes or until reduced to 3/4 cup. Set aside to serve with chicken.
4) Grill pieces, turning occasionally for 18 to 20 minutes or until chicken is cooked to 165°F. Serve chicken with sauce.
1) Stir honey, oil, soy sauce, ginger, red pepper flakes and garlic in a medium bowl. Place flank steak and sliced onion in a large plastic zipper bag.
2) Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once.
3) Preheat grill to medium-high heat.
4) Drain meat and onions; discard marinade. 5) Grill meat and onions covered 7 to 8 minutes
on each side. Meat will be medium rare (145°F) to medium (160°F) doneness. Let meat stand 5 minutes before slicing.
BLACKBERRY-AND-TURMERIC LEMONADE
INGREDIENTS:
• 2/3 cup sugar
• 1/2 cup fresh lemon
juice, plus lemon wheels for garnish
• 1/2 teaspoon ground turmeric • 1 cup blackberries (4 ounces)
• Ice
• 12 ounces seltzer
DIRECTIONS:
1) In a small saucepan, bring 1/3 cup of the sugar and 1/3 cup of water to a boil, stirring to dissolve the sugar. Pour the simple syrup into a heatproof 1-quart jar and refrigerate until cold, about 30 min- utes. Add the lemon juice, turmeric and 1 cup of water. Cover and shake to combine.
2) Meanwhile, in a small saucepan, gently simmer the blackberries with the remaining 1/3 cup of sugar and 1/2 cup of water for 10 min- utes, pressing on the berries with the back of a spoon to break them up. Strain the blackberry syrup through a fine sieve set over a small pitcher or measuring cup. Cover and refrigerate until cold.
FRIDAY, MAY 24, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B