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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Seafood Gourmet salmon and scallop recipes

!±8± Seafood Gourmet salmon and scallop recipes

The fish is a favorite food that most people do not eat all day and is a great idea for a special meal or party. Here are two recipes gourmet seafood that is prepared for your party, whether a baby shower, wedding, or just a special dinner can.

Roast scallops with lemon vinaigrette, baby spinach

10 medium-sized scallops

4 tbsp. Butter

4 tbsp. Extra virgin olive oil

Salt to taste

Pepper to taste

Heat a large skillet over medium heathigh. Butter in skillet and add olive oil. Salt and pepper both sides of the scallops. Lay scallops in hot pan, fry until they are golden brown on both sides, about 3-4 minutes per side. Set aside to drain on kitchen paper to cool and drain.

For the salad and vinaigrette, you must:

1 pound fresh spinach

1 pound oyster mushrooms

½ cup roasted pumpkin seeds

2 tbsp. freshly squeezed lemon juice (no fruit juice bottles)

1 tbsp. Lemon zest

1 tsp. DijonCountry Mustard

One half teaspoon. Garlic powder

One half teaspoon. kosher or sea salt

A quarter teaspoon. freshly ground pepper

A fourth cup extra virgin olive oil

Mix first six ingredients well. Then, slowly thread of olive oil and whisk vigorously to incorporate into a thick vinaigrette yellow. To order a bowl of baby spinach and oyster mushrooms combined with the vinaigrette. Arrange on a small hill in the middle of the plate. Halve slices of scallops and servefried until one or both sides. Scatter the toasted pumpkin seeds over the top and serve.

Roasted and grilled salmon with mango coulis

2 lbs. fresh Atlantic salmon or sockeye salmon, cut into 1-inch fillets

Juice of 2 lemons and seasoned

Seasoning salt (McCormick, Lawry, Aunt Cora, etc.)

8 cloves garlic, peeled and finely chopped

8-10 tsp. Gulden's Spicy Mustard

2 cups plain dry bread crumbs

Butter or spray olive oil flavored cooking oil

ParchmentPaper

Preheat the oven to 425 degrees. Remove any pin bones salmon fillets. Lemon zest and set aside. Salmon Place in a bowl and press fresh lemon juice over the top. Let marinate for 30-45 minutes. Place salmon on a baking tray with baking paper design and spray cooking covered. Sprinkle the top with plenty of seasoning salt. Then spread a teaspoon of brown mustard over the top and level with a knife. Toss in the garlic mustard and then cover with a quarterCup dry bread crumbs level. Repeat for all pieces of salmon. Carefully and slowly sprinkle the top of the bread crumbs with a layer of fat. In the oven for 15-20 minutes. Then, for 5-10 minutes or until top is golden brown grill.

Mango Coulis

1 ripe mango, peeled and diced

1 tbsp. fresh lemon juice

1 tbsp. Honey

Half cup of orange juice

A quarter teaspoon. ground cinnamon

A quarter teaspoon. ground allspice

A quarter teaspoon.grated nutmeg

One-eighth teaspoon. Cayenne pepper (more or less, depending on the amount of heat you want)

Mix all ingredients together in a blender until smooth. Spoon in the pot and salmon cooked on the top. Add a side of mashed potatoes at the end of the bowl. These two dishes will be made safer, if you have a party, a formal event, or just a special dinner.

Seafood Gourmet salmon and scallop recipes

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