29 May 2010

Get Your Grill On!

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:
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!!

2 comments:

Lisa said...

Just wanted to drop you a note tell you how good the baked potato salad is! I made it yesterday and we loved it. It will definitely be a standby recipe from now on. Thanks for sharing!

Lora said...

So glad you liked the recipe, Lisa! Thanks for telling me:)