1C • FARRAGUTPRESS THURSDAY, JUNE 27, 2013

■ COURTNEY SUCHcsuch@farragutpress.com

Summertime means long days outside, swimming, fun and, of course,eating – especially food from the grill. You can find smoke curling intothe air any day during the summer with the guarantee that it is comingfrom a grill. If the assumption is not enough, then the smells of cookinghamburgers or sizzling vegetables traveling down the block is a sign thatit is time to go over to the neighbor’s for dinner.

People everywhere now wish they lived next door to Nancy Richer. HerCajun Triple Sliders recipe was just featured in The Los Angeles Timesfor its third annual Battle of the Burgers contest. As people from all overthe country continue to submit their signature burger recipes, Richer’salready is an obvious favorite to win the Burgers contest by popular vote.

“I was eating supper and was on The L.A. Times’ website, and my burg-er came up! I almost had a stroke,” Richer said.

“An hour later another picture came up … next thing I know I was onthe front of The L.A. Times Food page.”

The recipe is traveling its way around the world, making appearanceson Twitter, Instagram and Facebook. Richer has waited quite a while forall of this to happen. This was her fifth entry into this paper’s recipe contest.

“It’s an honor for me to be featured for my submission over so manyentries. There must be hundreds,” Richer said.

Mix ground chuck with the chopped Andouille sausage, green onions, garlic,

capers, Kosher salt and blackened steak magic. Then add the applewood-smoked

bacon mustard, beaten egg and panko. Form into 12 small sliders, cover and refrig-

erate 2 hours. Put 2 tablespoons of oil in a hot cast iron skillet and sauté until done,

or fire up the grill for a smoky taste. Split pretzel rolls or other small rolls and smear

with Creole mustard. Place a slider on each roll. Drizzle with Creole sauce. Three

sliders are plated for each serving: one topped with roasted red and yellow peppers,

another dressed with olive tapenade, and the third adorned with pickled okra. Makes

four servings. Laissez les bon temps rouler!

Cajun Triple Sliders1 dozen small pretzel rolls or any kind of small roll1 pound ground Angus chuck1/2 pkg = 1 stick of Johnsonville Andouille sausage, finely chopped2 finely chopped green onions3 cloves of garlic, chopped1 tablespoon of capers1 beaten egg1/2 cup parmesan and herb panko

1/2 teaspoon Kosher salt1 tablespoon Inglehoffer smoked applewood bacon mustard2 teaspoons Paul Prudhomme's blackened steak magicZatarain's Creole mustardJar of black olive tapenadeJar of roasted red and yellow peppers

Jar of pickled okraTony Chachere's Creole sauce

That is atasty burger!

See RICHER on Page 4C

Above, top: Nancy Richer checks on her backyard garden where she picks most of her ingredients to cook. Much of the flavor in her nationally acclaimed Cajun Triple Sliders recipe, featured in The Los Angeles Times, came from this garden. Photo by Courtney Such/farragutpress

Above, right: Nancy Richer’s Cajun Triple Sliders. Photo Submitted by Nancy Richer

Local resident in the nationalspotlight for slider recipe

2C • FARRAGUTPRESS THURSDAY, JUNE 27, 2013 FIRE UP THE GRILL!

MapleSmokedRibs

2 lbs. pork side ribs1 cup pure maple syrup3 tablespoons frozen orange juice

concentrate3 tablespoons ketchup2 tablespoons soy sauce

1 tablespoon Dijon mustard1 tablespoon Worcestershire

sauce1 teaspoon curry powder1 clove garlic, minced2 green onions, minced

DirectionsSoak maple planks in sink or clean bucket filled with water for at

least one hour. This can be done during the first stage of cooking theribs.

Light one side of your grill, and preheat until temperature gaugeshows 350 degrees. Place ribs meat side up in a roasting pan. Coverpan tightly with foil and place on the unlit side of your grill. Bake for 11/4 hours.

In a saucepan over medium heat on the stove or on the side burnerof the grill, combine maple syrup, orange juice concentrate, ketchup,soy sauce, mustard and Worcestershire sauce. Stir in curry powder,garlic and green onions. Simmer for 15 minutes, stirring occasionally.

Remove ribs from roasting pan and baste completely meat side andbone side with still warm sauce. Retain half of the sauce for additionalbasting. Place ribs on soaked maple planks, bone side down. Put theplanks with the ribs on them on one side of the grill with low heat set-ting directly underneath them. Turn the other side of the barbecue tohigh and close lid. Keep temperature around 350. Planks should beginto smoke within a few minutes and produce a sweet fragrant smoke inyour grill. Adjust the amount of smoke you would like to add by increas-ing or decreasing direct heat underneath the planks, and opening orclosing the lid. Do not allow planks to catch fire. Allow ribs to cook onthe planks for 25 minutes. Use remaining sauce to baste ribs severaltimes throughout cooking. Remove planks with ribs on them from thegrill and place the planks directly on a plate or tray for serving.

Kansas City-InspiredBBQ Rub

1⁄2 cup packed brown sugar1⁄3 cup paprika1 teaspoon cayenne pepper2 tablespoons chili powder

1 tablespoon black pepper1 tablespoon salt2 tablespoons garlic powder1 tablespoon onion powder

DirectionsCombine all the ingredients in a bowl and whisk together to ensure

even distribution of the spices. Transfer rub to a shaker container that can be sealed when not in use.When you are ready to prep the meat, put the ribs, roast or steak on

a cutting board. Shake on the rub thickly and spread it around with yourhands. The rub will stick to any moist areas of the meat.

Wrap the rubbed meat tightly in plastic wrap and refrigerate it for sev-eral hours before barbecuing or smoking. The longer you wait beforecooking, the more chance the herbs and spices will have to season themeat.

Keep in mind that rub recipes that have a large sugar base will burnif cooked over high heat. These are best reserved for recipes that will becooked low and slow, to preserve the integrity of the sugar.

Makes about a cup

Tahini-SesameSalmon

GrilledVegetableNapoleon

salmon fillets 1 cup tahini (Sesame Butter)1 cup honey

1 cup soy SauceWhite wine (for consistency)

DirectionsCoat the salmon fillets with a light dusting of salt and black pepper. Mix the tahini, honey and soy sauce. Add white wine as necessary if

the mixture is too thick. It should be creamy but still light enough todrizzle and baste.

Coat the filets with the glaze and arrange them on cedar planks andplace planks on the grill.

Close the lid and cook for 15 to 20 minutes. Salmon is cooked whenit is opaque in color and flakey to the touch of a fork.

1/2 cup olive oil1 large eggplant, cut in 12 slices

(1/3-inch thick)3 medium zucchinis, cut in 24 slices

(1/4-inch thick)3 large tomatoes, cut in 6 slices

(1/3-inch thick)3 medium red onions, cut in

12 slices (1/3-inch thick)

3/4 cup ricotta cheeseSalt and pepper to taste2 teaspoons fresh thyme,

chopped1/2 lb. mozzarella cheese,

sliced 1/4-inch thick6 sprigs fresh rosemary

DirectionsPreheat barbecue and set on low. Brush vegetables with olive oil,

season with salt and pepper and grill slowly until tender, turningonce. Transfer the vegetables to a tray, arranging them in a singlelayer and cover tightly with plastic wrap. The vegetables may begrilled a day in advance and refrigerated after cooling. Bring thevegetables back to room temperature before proceeding.

Stir together the ricotta, thyme, salt and pepper in a small bowl.Place one slice of eggplant on a lightly oiled grill sheet or foil pan.Spread 1 tablespoon of the ricotta mixture over the eggplant. Coverwith 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1slice of tomato, 2 slices of zucchini and 1 slice of onion. Spread 1tablespoon of the ricotta mixture over the onion and top with anoth-er slice of eggplant. Repeat this procedure with the remaining veg-etables to make five more stacks.

Insert a wooden skewer through the center of each stack to cre-ate a hole from top to bottom. Remove the bottom leaves from eachrosemary sprig, leaving one inch of leaves on the top. Insert 1 spriginto the centre hole in each napoleon and return to the barbecue.Heat for about 10 minutes on low, or until mozzarella is melted andvegetables are warmed through.

Substitute or add other vegetables as you wish. Some nice additionsmight be new potatoes or red peppers. Although the stacks are attractiveand easy to serve, you may also arrange the grilled vegetables and cheesein a casserole.

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BlueberryLemonade

4C • FARRAGUTPRESS THURSDAY, JUNE 27, 2013 FIRE UP THE GRILL!

Choosing your grill should start withthinking about how you want to cook forfamily and friends. Having been in the busi-ness almost 30 years and cooked thousandsof meals, the grilling family at Broil Kingrecommend that you ask yourself the fol-lowing questions before you venture to yourlocal grill store.

What is your favorite grilled food?If hamburgers, hotdogs and the occasion-

al steak are as far as you get, there is a widerange of basic gas and charcoal grills tochoose from. However, an HPBA surveyshows that 68 percent of grillers see them-selves as "better than average or extremelyproficient at grilling." So if you don't wantto be running in and out of the kitchenwhen you could have everything you needhappening at the grill, consider a grill withmore than two burners, precise heat con-trol and a side and rotisserie burner.

How many people are you grilling for?The cooking surface on grills can range

from 250 to 1,000 square inches. Grilling forbetween four and eight people and occa-sional crowds of 12, you should have 500square inches or more. If you're preparing afeast on a regular basis, look for a grill thatis equipped with two separate cooking sur-faces (typically a larger cookbox at 725square inches and smaller at 275 squareinches). In addition to cooking surface, lookfor the depth of cookbox allowing you to puta turkey or large roast on the grill.

What are the burners like?Check out the burners and understand

what they are made of, and how are theyshaped. Dual Tube style burners, and 'H'- or'8'-shaped burners, offer the most even heatdistribution and excellent performance. Isthere something covering the burners toprotect them and dissipate the heat?

(Typically called the heatmedium.) A well-designedgrill will have a stainless orporcelain-coated steel "Wave-shaped" vaporizer completelycovering the burners. The vapor-ization of food drippings createsthat authentic barbecue flavoryou're looking for, so this is an impor-tant feature.

What are the cooking grids made of?Look for cast iron or stainless steel.

These cooking grids should be heavyenough to retain heat, create steakhousestyle sear marks and vaporize food drip-pings right at the grids, adding to the barbe-cue flavor of what you are cooking.

Where is the grill made?Make sure you can readily access cus-

tomer service and parts support for yourgrill. The North American manufacturers

offerthis sup-port direct fromU.S.-based factories.

Other questions to ask: Is it available inpropane or natural gas? How much storageand preparation space is available? Arethere covers to fit? What accessories areavailable to enhance the grilling experienceeven more?

Choosing a grill

She knew she wanted to enter this partic-ular recipe at the start of April. Past submis-sions for this contest did not seem to havethat personal touch that this year’s had, andshe knew it was something special. Richerformally lived in Louisiana, so the Cajuntheme was really sticking out in her mind. Afrequent Kroger Marketplace shopper,Richer asked some of the chefs for advice onbringing her idea of a Cajun burger to thenext level. Next thing she knew, she wasstanding in her kitchen in awe of what sheconcocted.

“When I tasted what I made, I couldn’tbelieve it. It was so wonderful. When Ismelled what I made it brought my parentsback to life again … if only for a moment. Itwas like they were with me,” Richer said,about her late mother and father, Sol andLillian Silverman-Richer.

Richer recalls much of her childhood timespent in the kitchen helping and learningfrom her mother.

“It’s a culmination of cooking for a life-time since I first learned how to make ascrambled egg in my tiny pan.”

In addition to concocting new recipes,Richer enjoys making old time favorites andbaking. She often uses her own, homegrowningredients to do so. Her backyard also is her own personal miniature farm, where she grows and picks most of her ingredients.

“I have a very large heirloom garden ofvegetables … famous black tomatoes, figsand pears, grapes and raspberries.”

Richer is very thankful for all the Krogerworkers who gave her advice on the newrecipe and does not think she would havegotten this far without them.

The contest was open to voters throughJune 10. In order to vote, you had to first“like” The L.A. Times Food Facebook page.From there, anyone could vote every dayuntil the contest was finished. If Richerwins, she will be the feature story on thefront of the food section of The L.A. Timesand have the opportunity to cook the recipein their test kitchen.

Until unveiling day, give Richer’s CajunTriple Sliders recipe a try. Although Richerused a skillet for this particular batch, a grillcould add that summer flare to the alreadywinning recipe. It is sure to be this sum-mer’s biggest burger hit.

RicherFrom page 1C

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FIRE UP THE GRILL! FARRAGUTPRESS THURSDAY, JUNE 27, 2013 • 5C

Put safety first at the grillSummer grilling season is the perfect

time to gather with friends and family in alaid back atmosphere where formal attireis forgotten in favor of flip flops and T-shirts. But as relaxed as a backyard barbe-cue can be, it also can quickly turn into apotentially dangerous or unhealthy situa-tion, especially when the trusted grillmas-ter doesn't take the following safety pre-cautions regarding his grill and the foodshe's preparing.

• Don't let foods sit out for hours. TheUnited States Department of Agricultureadvises grillmasters to refrigerate orfreeze meat within two hours of purchasing it. Leaving food out next to thegrill for a few hours increases the risk offoodborne illness. Though it might bemore convenient to keep foods close to thegrill when you're preparing to host a bar-becue, you could be putting yourself andyour guests at risk if food is left out toolong.

• Change cooking tools and plateswhen foods are cooked. When transport-ing food from the refrigerator to the grill,make sure the plate or containers you useto transport uncooked food are not usedagain until they have been thoroughlywashed. Never use the same plate forpreparation and serving. The same goesfor tools such as spatulas and tongs.Bacteria from uncooked foods can attachthemselves to plates and cooking utensils,so cooked foods should always be pickedup with clean tools and placed on cleanplates before serving.

• Cook foods to the correct tempera-ture. Undercooked foods are unhealthyand can cause significant health prob-lems. The USDA recommends grillmasters

cook these popular barbecue foods to min-imum temperatures:

- Hamburgers: 160º F- Poultry: 165º F- Beef: 145º F- Ground meats: 160º F- Pork: 145º F- Lamb: 145º F• Keep a fire extinguisher on hand.

When grilling, you're cooking foods overan open flame. This is true if your grill is agas grill or a more traditional charcoalgrill. The presence of open flames is asafety risk, so keep a fire extinguisher onhand in case a fire unexpectedly starts.

• Grill away from your house. Grillsplay a role in thousands of home fires everyyear. When placed too close to a home or ina poorly ventilated area on your property,the risk of a fire increases dramatically.When grilling, always choose a well-venti-lated area, avoiding enclosed areas such asa covered patio. Choose a space that's asignificant distance away from your home.This reduces the risk of the home lightingon fire should a grill fire erupt.

• Go easy on the lighter fluid. Lighterfluid can be very dangerous, especially forthose grillmasters with a happy trigger fin-ger. When using a charcoal grill, look forcharcoal that already contains lighterfluid and needs only a lit match to light. Ifyou must use more traditional charcoal,use only a minimum amount of lighterfluid and never apply additional fluid oncethe fire has started.

Grilling season has arrived and back-yard barbecues have once again takencenter stage. When grilling this summer,be sure to take certain precautions to pro-tect against foodborne illness and fire.

If you really enjoy grilling orwish you enjoyed it more, it’stime to discover the realsecrets to grilling happiness.The true pleasure of cookingand entertaining outdoorshappens when you allowyour lifestyle and grillingpassions to lead you to thegrill that fits you. Here’s a listof unique and smartlydesigned alternatives to thestandard gas or charcoal grill- the variety of fuels, flavorsand ease of cooking that hasturned grilling into a worldof fantastic options for theoutdoor chef. So don’t thawout those steaks quite yet;join us first for a tour of pas-sionate grilling.

Tired of standard charcoaland gas grills with uncontrol-lable flames, unpredictabletemperatures and fast-mov-ing corrosion? Put those oldstyles out of your mind and

enjoy a whole new world ofgrilling wonders. We’ll startwith the least expensivegrills and move to the bigdaddy built-in grills withcomplete outdoor kitchens.

Guaranteed no flare-up grillsis where we begin. Easy touse, these are great-lookinggas grills and to theuntrained eye they look verymuch like a traditional gasgrill. There’ll be no flare-upsdue to the indirect heat sys-tem which uses a stainlesssteel deflector plate underthe cooking grid. The flameis covered so no flare-upsoccur! Smoke or grill withunbelievable flavor andgreat results. The price tagon these grills starts at $499.

Ceramic cookers use naturallump charcoal for grillingand are probably the mostpopular choice for the

grilling purist. These areavailable in round and ovalshapes. They cook evenly,smoke and grill beautifully,and the amazing tastes youachieve will turn you into agrilling master. Plus, thegrilling tables designed forthese grills transform anypatio into a beautiful hospi-tality area. Ceramic grills,which start around $799,also have a wide range ofaccessories.

Wood-fired or pellet grillingis probably the closest expe-rience you can create out-side of your kitchen. The grillcan be stainless steel in atraditional looking style, butthat look is the only thingtraditional about this grill.The hardwood pellets, whichcome in a variety of flavors,create the wonderful tastesand smells associated withcooking with natural hard-

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6C • FARRAGUTPRESS THURSDAY, JUNE 27, 2013 FIRE UP THE GRILL!

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