Grilling up some good eats for Memorial DayPosted: Updated:
PHOENIX -- Lots of folks are planning to fire up the grill and cook out this Memorial Day weekend
On Friday's Good Morning Arizona, we got some grilling tips from the experts at American TapHouse in Gilbert.
Chef Jason Kramer says it can be easy to grill meats and create some simple sides. "The first thing you want to do is get the grill nice and hot," Kramer explains. "And to avoid flare-ups, you never want to press your burger down."
If grilling chicken, Kramer prefers dark meat over white mean. "It's got a little more fat, a little more flavor." He also suggests starting the chicken in the oven, then finishing it with a sauce on the grill."
He says keep your seasonings simple. "A little oil, and salt and pepper," he says.
He also gave us some great summer recipes that you can try at home this weekend, including some lighter fare.
The Gilbert Taphouse Salad
1 loosely packed quart of cleaned & cut Spring Mix & Romaine Lettuces.
Place greens in medium to large bowl & season with S&P (salt & pepper). Then add 2-3oz. of creamy Balsamic Dressing & toss.
Transfer to a large chilled bowl such as one used for pasta.
1 Tablespoon Dried Cranberries
2 Tablespoons Candied Walnuts
2oz. Crumbled Goat Cheese
Add a few cracks of fresh Black Pepper & Serve!
Depending on the time of year try using 2-3 different types or flavors of Citrus such as Blood Oranges, Ruby Red Grapefruits & Valencia Oranges.
After washing, cut or peal away the rinds.
Use a knife to remove any excess white (pith) which can be bitter.
Add segments to a bowl.
Dice or cube up 1 LG Avocado. Nothing larger than your fist. To access the flesh, cut along the wide side of the fruit & allow your knife's edge to make contact with the stone. Pull apart once you've made a revolution. Using the heel of your knife, plant into the stone, twist & remove. To avoid cutting yourself, push off with your thumb into the trash. Then take a butter knife & score the meat & scoop with a spoon.
Add Avocado to the bowl of Citrus.
Peel the dark green off of 1/2 of an English Cucumber. Cut in 1/2 lengthwise. Use a teaspoon to scoop out the seeds.
Then cut the Cucumber into pieces similar in size to the Citrus segments.
Add to bowl of Citrus & Avocados.
Add 1-2 oz. of a good Extra Virgin Olive Oil (EVOO).
Add Salt & Pepper (S&P) to taste.
Lightly toss & serve on a plate with some bread if you wish.
1026 S Gilbert Rd, Gilbert, AZ 85296