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Local Farragut, Tennessee residents, recipes, grilling ideas, safety and local advertising



    COURTNEY SUCHcsuch@farragutpress.comSummertime 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 neighbors 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, Richersalready 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 papers recipe contest.

    Its 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 saut 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/farragutpressAbove, right: Nancy Richers Cajun Triple Sliders. Photo Submitted by Nancy Richer

    Local resident in the nationalspotlight for slider recipe



    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

    12 cup packed brown sugar13 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



    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.


    EVERY SATURDAY9 am 12 pm Rain or Shine

    April 27th thru Nov. 2nd

    Renaissance FarragutShopping Center

    Just east of Watt Rd. @ 12740 Kingston Pike

    Arts & Crafts Baked GoodsCheese Eggs

    & Much, Much More.


    EVERY TUESDAY3-6 pm Rain or Shine

    May 7th thru Oct. 29th

    Pinnacle @ Turkey CreekParkside Drive

    Close to Bonefish/Panara

    Two Great Markets!

    For the best of what East Tennessee Farmers

    have to offerFRESH IN SEASON PRODUCE


    Quick & Easyfor your outdoor entertainingTilted Palm Margarita Mix & Bloody Mary Mix 750ml.........Shelf...$6.22......................AD Plus....$5.91

    Soleil Mimosa (Orange, Mango , Pineapple) 750ml or .187ml cans in 4 pack.......................Shelf...$10.99....................AD Plus...$9.89

    Stack Wine (Cabernet, Chardonnay, Charisma, Pinot Grigio)187ml individual glasses in 4 pack......