Looking for something yummy to throw on the grill this Memorial Day weekend? Well, here ya go! The Perfect Burger, Grilled Creamed Corn with Ranch & Bacon Baked Potato Salad. Yum-O! This was a hit at dinner tonight!The recipe for The Perfect Burger can be found here. It's a no-fail! Tastes like those yummy burgers you get at a steakhouse.
Here are the recipes for the sides:
Here are the recipes for the sides:
Grilled Creamed Corn
(Racheal Ray Every Day magazine)
8 fresh ears corn, shucked
2 tbls. butter
2 tbls. flour
1-1/4 cups milk
3 tbls. cream cheese
Salt and Black Pepper
1 pinch cayenne pepper (optional)
*****
Preheat grill to medium-high heat. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden-brown and softened, 8-10 minutes. Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. (You should have about 5 cups kernels). Lower the grill temperature to medium. Heat a large cast-iron skillet over the grate. Add the butter to melt, then whisk in the flour until combined and foaming, about 2 minutes. Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2-3 minutes. Stir in the corn kernels; season with salt, black pepper and the cayenne and cook until heated through, about 1 minute.
Bacon & Ranch Baked Potato Salad
(**Choose your own proportions according to how many potatoes you use)
Baking Potatoes, rubbed with olive oil
Ranch Dressing
2-3 green onions, sliced thinly
Shredded Cheddar
Bacon, fried crisp and crumbled
Salt and Pepper
*****
Place the potatoes on a baking sheet and bake @ 375F for 1 hour. Remove and let cool. When cool enough to handle, peel off the skins and chop the potatoes into a bowl. Add Ranch dressing, green onions, cheese and bacon; toss well. Chill for a little while before serving.
Happy Grilling!!
(Racheal Ray Every Day magazine)
8 fresh ears corn, shucked
2 tbls. butter
2 tbls. flour
1-1/4 cups milk
3 tbls. cream cheese
Salt and Black Pepper
1 pinch cayenne pepper (optional)
*****
Preheat grill to medium-high heat. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden-brown and softened, 8-10 minutes. Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. (You should have about 5 cups kernels). Lower the grill temperature to medium. Heat a large cast-iron skillet over the grate. Add the butter to melt, then whisk in the flour until combined and foaming, about 2 minutes. Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2-3 minutes. Stir in the corn kernels; season with salt, black pepper and the cayenne and cook until heated through, about 1 minute.
Bacon & Ranch Baked Potato Salad
(**Choose your own proportions according to how many potatoes you use)
Baking Potatoes, rubbed with olive oil
Ranch Dressing
2-3 green onions, sliced thinly
Shredded Cheddar
Bacon, fried crisp and crumbled
Salt and Pepper
*****
Place the potatoes on a baking sheet and bake @ 375F for 1 hour. Remove and let cool. When cool enough to handle, peel off the skins and chop the potatoes into a bowl. Add Ranch dressing, green onions, cheese and bacon; toss well. Chill for a little while before serving.
Happy Grilling!!
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