Recipes for Grilled Canadian Burgers With Grilled Peaches Dessert

!±8± Recipes for Grilled Canadian Burgers With Grilled Peaches Dessert

This past weekend I thought I'd create a burger in honor of my
friends to the North. I got some Canadian bacon and some McCormick®
Grill Mates® Roasted Garlic Montreal Steak® seasoning and I thereby
dubbed these burgers "Canadian Burgers." These burgers turned out
mighty fine if I do say so myself.

The grilled peaches dessert is a great thing to do on the grill right after you take the burgers off. It might seem odd that black pepper would be used in a dessert recipe, but trust me, it won't taste like you would expect it to, and the pepper is an important layer of flavor. The taste will be rich and fruity with an aroma of the great outdoors. A scoop of vanilla ice cream served beside it makes the perfect dessert for your cookout.

CANADIAN BURGERS

Ingredients:

3 lb. ground beef

1 egg, beaten

1/3 cup soy sauce

1 tbsp. Worcestershire sauce

2 tsp. McCormick® Grill Mates® Roasted Garlic Montreal Steak® seasoning

1 tsp. Lawry's® seasoned pepper (or black pepper)

8 slices Canadian bacon

8 slices of your favorite cheese

8 hamburger buns

Instructions:

In a small bowl, beat the egg thoroughly. In a large bowl, with
your hands, gently blend the egg into the ground beef. Grill the
burgers, drizzling the soy sauce and Worcestershire sauce and
sprinkling the seasonings on each side while grilling. When the
burgers are almost done, put the Canadian bacon slices on the grill (preferably a charcoal grill)
for a few minutes on each side. Put the slices of cheese on
top of the burgers and continue grilling until they melt a bit.
Then put a slice of the Canadian bacon on each burger and serve the
burgers in the buns. Serves 8.

GRILLED PEACHES DESSERT

Ingredients:

4 ripe peaches

6.5 oz. white wine

6 oz. maple syrup

Freshly ground black pepper (enough to sprinkle lightly on all peach halves)

Instructions:

Mix the wine and maple syrup in a shallow baking dish. Cut the peaches in half and remove pits. Lay the peach halves flat-side-down in the wine and syrup and soak for at least an hour. Place halves on grill round-side-down and sprinkle flat side pretty well with fresh ground black pepper. Allow the peaches to grill until you get some black grill marks on the skins. Flip over flat-side-down until grilled thoroughly. Serves 4 to 8.

Copyright © 2007 Lee Griffith. All rights reserved.

Recipes for Grilled Canadian Burgers With Grilled Peaches Dessert

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Caribbean Chicken Recipe grilled

!±8± Caribbean Chicken Recipe grilled

Barbecue season is not over yet! I had a couple of chicken breasts that I decided to grill this past weekend, and I have not done a lot of Caribbean-style barbecue lately, so I decided to go this route. I paid not to advertise for McCormick spices, but I must tell you, I like McCormick Jerk Seasoning Caribbean. I always wipe my own spice, but I'm not shooting my own seasoning together again - is the reason why I like the mixture McCormick so damn much.

I thought about howI wanted my marinated chicken, and I thought: 'What could I use as a base to give some interesting layers of taste? Then came to me, Coca-Cola! I had never cooked with Coca-Cola first. I went to my word processor and started a list of things I thought should be included in the marinade Caribbean. I followed my instructions for the recipe, and the results were very nice!

Ingredients:

6 skinless, boneless chicken breast

1 cup freshly squeezedOrange juice

1 / 3 cup freshly squeezed lime juice

1 / 2 cup olive oil

OR 1 bottle (12 ounces) Coca-Cola Classic

6 tbsp. green onion, finely chopped

2 cloves garlic, finely chopped

2 tbsp. McCormick Caribbean Jerk Seasoning

2 tbsp. Dried parsley flakes

1 tbsp. brown sugar

1 tsp. Ground black pepper flow

Instructions:

In a bowl mix the juice or baking dish of orange, lemon juice, olive oil, Coca-Cola Classic, garlic,Parsley flakes, brown sugar, 1 tbsp. McCormick Caribbean Jerk Seasoning and 2 tbsp. chopped green onions. (Set aside the other controllers. The shock and 4 tablespoons seasoning. The chopped onions for later use.) After mixing the ingredients in the bowl, add the chicken and marinade in a little rustling around '. Cover and cool for at least an hour - all day, if possible. While cooking the chicken (preferably on a charcoal grill), cover allAlong with the remaining seasoning shot. After turning the chicken for the last time, sprinkle the remaining chopped green onions over chicken. This chicken as good by itself or served with my mango salsa Caribbean. (See recipe below).

CARIBBEAN Mango Salsa

Ingredients:

2 / 3 cup chopped mango

2 tbsp. freshly squeezed lime juice

2 tbsp. orange juice

4 rounded tsp. Chili (with most of the seeds and membrane removed), veryfinely chopped.

4 rounded tsp. finely chopped red onion.

2 heaping teaspoons. crushed red pepper.

2 heaping teaspoons. chopped green peppers.

1 tsp. Dried parsley flakes

1 / 2 tsp. Lawry is seasoned pepper

Instructions:

Mix all ingredients well in the refrigerator for an hour or more before
. Serve

Copyright © 2007 Lee Griffith. All rights reserved.

Caribbean Chicken Recipe grilled

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