It’s barbecue season!

It’s barbecue season!  Here are some great recipes that can be converted from the kitchen to your backyard grill.  Have fun, eat well, enjoy the sunshine and if your Irish, put on your sunscreen...

Luck of the Irish Burger Recipe by Anthony Meidenbauer, chef at Holsteins at The Cosmopolitan of Las Vegas
What you’ll need:
2 lb 80% lean ground beef
4 large hamburger buns
4 Tbsp Russian dressing
2 cups braised cabbage (see recipe below)
8 slices Swiss cheese
¾ lb sliced corned beef
Salt and pepper
How to make it:
1. Preheat your grill to direct, high heat or heat coals until white and hot.
2. Divide the ground beef into fourths and shape into patties ½-inch thick. Season the patties with salt and pepper and grill over high heat until cooked to desired temperature, about 4 minutes on each side for medium-rare.
3. In a medium sauté pan over medium heat, warm braised cabbage and corned beef. Place 2 slices of Swiss cheese on each patty and allow to melt. Dress each bun with 1 Tbsp Russian dressing and top with each hamburger. Top each burger with cabbage and a few slices of corned beef and close the bun. Makes 4 burgers.

Viking Pepper Steak

Ingredients:  Green onions for topping, 1/2 clove garlic, 6 sliced mushrooms, 2 onions, 2 green peppers, 2 sliced celery stalks, 2 small carrots, 1 can bean sprouts or small bag of fresh sprouts, 2 cans beef broth, a dash of Worcestershire sauce to taste, 1 or 2 pounds of beef. 

Brown beef.  Add broth and cook on simmer or slightly above for 10 minutes.  Add veggies and cook an additional 20 minutes simmer or slightly above for.  Add Rice or Noodles or a grand Salad.

Dell’s Dip

1-teaspoon oil

2 medium onions, chopped

2 garlic cloves crushed

2-cup tomato sauce

2 cup diced green chilies

2 cups grated sharp cheese

2 cups crushed pork rinds

Sauté onion and garlic in oil on medium heat.  Add tomato sauce, green chilies, grated cheese and pork rinds.  Let simmer until cheese is melted.  Serve warm with your favorite tortilla chips.