We’re getting excited for the 4th of July!
Chef Jill Siena with Delivery Dinners of Delaware stops by the DelmarvaLife Kitchen to show us some fun twists on BBQ classics.
We’re making queso-stuffed burgers, Caesar roasted red potato salad and grilled shortcakes. To learn more about Delivery Dinners of Delaware services, go here.
Queso-Stuffed Juicy Lucy Burgers
Minnesota’s famous burger stuffed with Tex Mex flavor, perfect for indoor and outdoor grills alike. Customize your burgers with whatever cheese and fillings you like best.
- 1 # 85-15 or 90-10 ground meat of choice
- Garlic Powder or Granulated Garlic
- Onion Powder or Granulated Onion
- Sea Salt and Black Pepper
- 4 slices white American cheese, cut into quarters
- 1 small can (4.5 oz.) diced or chopped green chilis
- Pan spray or clear oil (vegetable or canola, or light olive oil), as needed
- Season ground meat with garlic, onion, salt and pepper as desired, then break into 8 equal portions. Flatten each portion to ½” – ¾” thick. Top 4 of the 8 burger patties with 1 slice (4 quarters) American cheese and 1 tsp. green chilis. Top those 4 patties with the remaining 4 patties, pressing around the edges to seal.
- Heat grill pan or outdoor grill to medium. Use pan spray or oil to coat grilling surface as needed. Grill burgers 2 – 2 ½ minutes on each side. Cheese may appear to ooze, indicating the burger is heated all the way through. Internal temperature should reach 155°F.
- Serve warm with grilled onions, hot sauce or other desired condiments.
(Makes 4 ea. ¼ lb. burgers)
Caesar Roasted Red Potato Salad
This potato salad is unique for 2 reasons. First, its complete lack of mayonnaise. Second, roasted potatoes, which provides an amazing texture and caramelized flavor to this simple side dish.
- 8 large red potatoes, 1” dice
- Clear oil (vegetable or canola, or light olive oil)
- Sea salt and black pepper
- 8 strips bacon, cooked crisp and cooled
- ½ cup shredded Parmesan cheese
- 3 green onions, washed and patted dry
- ¾ cup sour cream
- ¾ cup creamy Caesar dressing
- Fresh cracked black pepper
- Preheat oven to 400°F. In a large bowl, toss diced potatoes with a few tbsp. of oil plus salt and pepper to taste. Pour onto a sheet pan and form a single layer by gently shaking the pan. Roast 45-60 minutes or until potatoes are tender to the touch. Allow to cool completely on the pan.
- Combine sour cream and dressing in a large measuring cup. Keep chilled until ready to use.
- Dice the bacon and add to a large bowl with the cheese. Slice the green onions thinly on a bias and add to the bowl. Once potatoes are cool, add to the bowl. Add dressing mixture and toss gently to combine.
- Chill at least 1 hour or up to 24 hours. Garnish with black pepper before serving.
(Makes about 4 cups)
Chef’s Grilled Shortcakes
I think grilling doughnuts started as a joke in my family. An unglazed cake doughnut was placed alongside buns to be used for burgers, as I recall. But one taste turned this joke into a real winning idea. No more premade produce-section, dried-out shortcakes for us!
- 4 full-size cake doughnuts, unglazed
- Pan spray or clear oil (vegetable or canola, or light olive oil), as needed
- 4 1” thick slices fresh pineapple, cored
- 1 qt. fresh strawberries, washed and sliced
- 1 pt. gelato or ice cream
- Whipped cream
- Ground ginger, shredded toasted coconut or fruit-infused sugar, optional
- Preheat grill or grill pan to medium. Brush grill grates well then wipe clean if using outdoor grill. Use pan spray or oil to coat grilling surface as needed. Place doughnuts on grill surface and cook 1- ½ minutes per side, or until warm and a little crisp. Place on plate and set aside.
- Grill pineapple rounds onto grill surface and cook 1 minute on each side, or until warmed through and softened. Place on top of the doughnut and press gently to form a funnel shape. Fill the funnel with sliced berries. Top with a scoop of gelato, whipped cream and garnishes as desired. Serve warm.
(Makes 4 generous shortcakes)
