Moroccan Hamburgers 

Ingredients:
2 pounds ground beef
1 medium onion, finely chopped
1/3 cup finely chopped fresh parsley
1/4 cup fine dry breadcrumbs
1/4 cup finely chopped fresh cilantro
1 large egg
3 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper

Preparation:
Combine all ingredients throughly; shape into 8 (4-inch) patties. Cover and chill at least 2 hours. (For investment cooking, freeze 5 to 6 months. Thaw before grilling.)
Grill, covered with grill lid, over medium-high heat (350º to 400º) 6 to 8 minutes on each side or until beef is no longer pink.

Yield:
8 servings

This recipe is from Southern Living.  I also found a great article on their website for a freezer meal strategy (investment cooking).  If you are interested in reading it, click HERE.

Here is another great article on how to freeze food

For more easy to freeze recipes click on Motherhood Apologia

Real Simple Magazine is a wonderful source for simple ideas to make your life easier and it Works for Me!

Use a Desk Organizer in the Kitchen 

Original Purpose: Keeping files orderly.
Aha! Use: Sorting cookie sheets, cutting boards, and jelly-roll pans in the kitchen.
Reward: No more cymbal-crashing sounds from your overstuffed cupboard.

Written by Elizabeth Wells – Real Simple Magazine

Head on over to Rocks in My Dryer for more Works for Me Wednesday Tips!

 Horse Radish Cream Sauce

 

It’s Recipe Round Up Time and this month my sister Ellen is hosting Grilling Recipes!  If you have any recipes or even tips on grilling, write a post and then head on over to Ellen’s and follow the instructions there! 

Grill-Roasted Prime Rib For Gas Grill   

Your butcher can remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as you need them to protect it from overbrowning. Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve the roast as is or with Horseradish Cream Sauce (see recipe below).

Serves 6 to 8
1 first-cut (3- or 4-rib) beef standing rib roast , meat removed from bones, bones reserved, exterior fat trimmed to 1/8 inch (see note above)
1 tablespoon vegetable oil
Ground black pepper
1/4 cup kosher salt
Kitchen twine for tying roast, cut into four or six 2 1/2-foot lengths, (depending on number of bones)
2 cups wood chips (3-inch)
1 Large disposable aluminum baking pan

1. Rub roast with oil and season generously with pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let stand at room temperature 2 additional hours.

2. Soak 2 cups wood chips in water for 30 minutes; drain. Place wood chips in small disposable aluminum pan; set aside. About 20 minutes before grilling, ignite grill, turn all burners to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush.

3. Turn off all but the primary burner (burner that will remain on during cooking). Place roast on grate over primary burner and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of grill until flames die down.) When thoroughly browned, transfer roast to cooler side of grill, bone side down, with tips of bones pointed away from fire. Place pan with soaked wood chips over primary burner. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast between 225 and 250 degrees (do not remove lid for at least 1 1/2 hours) until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, 2 to 2 1/2 hours.

4. Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. Remove strings and bones, cut into 1/2-inch-thick slices, and serve.

Makes about 1 cup
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon table salt
1/8 teaspoon ground black pepper

Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.

 This recipe is from Cook’s Illustrated.

ht: photo

Corn on the Kebab

After cutting your pinwheels of corn for your kebabs, run a corkskrew through them before skewering them.  The puncture makes it easier to run the skewer through, and the coiled hole ensures a snug fit!

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Straight Sausages

Grilled sausages are wonderful, but trying to fit a curved link into a bun can be pretty frustrating.  Here is a brilliant solution:  Insert bamboo skewers (that have first been soaked in water) lengthwise into each sausage prior to grilling.  The skewers keep the sausages from curling during cooking and they fit nicely in the bun!

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Grilling Potatoe Slices

1. Slice pototates lengthwise into 1/2 inch thick rounds

2. Parboil potatoes until barely tender (knife meets resistance when poked into potato) about 6 minutes.

3. Grill oiled potates over hot side of grill until tender.