Gorgonzola Burgers, and spicy grill corn on the cob

Ingredients

Gorgonzola Burgers, and spicy grill corn on the cob

- Ground beef or turkey
- Gorgonzola cheese, 1 tbs per burger
- Hawaiian Rolls
- Sliced tomato
- Dijon mustard (optional)
- Mayonnaise (optional)
- Mixed Salad greens
- Balsamic vinegar
- Olive oil
- Salt and pepper to taste

Add 1 tbs of Gorgonzola cheese to the center of the meat patty.
Create a small dent in the middle so that the burger doesn't pucker.
Sprinkle with salt and pepper to taste
Grill for about 5-to-8 minutes, depending on the heat of the grill.
Toss mixed greens in olive oil and balsamic vinegar
Assemble burger with a slice of tomato, dressed mixed greens, meat patty, mayonnaise and
Dijon mustard.

Spicy Grilled Corn
- Fresh corn on the cob with the husk removed
Make sure to soak corn in water for at least an hour.
Shake off the excess water.

- Paprika 1 tsp
- Crushed garlic 1tbs
- Olive oil 4 tbs
- Crush red pepper flakes, us according to how hot you want the corn
- Salt and pepper to taste

Combine all ingredients and liberally brush onto corn kernels.
Grill for about 20 minutes or until the corn kernels are tender.

Sweet and sour grilled chicken and veggie skewers.

- 4, 4-to-6 oz Boneless skinless chicken breast
- 8 tbs prepared sesame ginger marinade
- 1 tbs crushed garlic
- 2 tbs apricot preserves, melted in microwave with 1 tbs of water

In a bowl, mix prepared marinade, apricot preserves, and garlic
Reserve a few tablespoons for veggies.
Let chicken marinade for at least 30 minutes.
Grill chicken until tender, about 5-8 minutes.

Grilled Veggie Skewers
Make sure if you are using wooden skewers that you soak them in water, at least 30 minutes before grilling.
- Grape or cherry tomatoes
- Zucchini chopped into thick chunks
- Mushroom caps, whatever variety you prefer
- Chopped Onion, whatever variety you prefer
- 2 tbs olive oil

Assemble veggies on skewers, in the order you prefer
Mix reserved marinade, and olive olive
Brush over veggies and grill until tender, about 5-8 minutes.

Grilled Talapia and Julienned veggies
-About 6, 2-4 oz Talapia fillets. If you are using the frozen variety make sure the fish is completely thawed.
- 2tsp Paprika
- 1 tbs Garlic
- about 10 thin Lemon Slices
- Fresh Chopped Rosemary
- 2 tbs Olive oil
- Salt and pepper to taste
- Foil

Directions

Julienne yellow squash, zucchini, and carrots.
Chop broccoli in to small florets.
Toss Veggies into 2tbs of olive oil, and sprinkle with salt, and pepper.
Brush fish with remaining olive oil, and sprinkle with dried Rosemary, garlic, and paprika.

Make foil squares that are large enough to cover fish and veggies.
Lay veggies down first, and then place the fish on top. Place 1 or two
lemon slices on top of the fish.
Grill about 7 min.
Pull packet off the grill and allow it to continue to steam for about 2 additional minutes.
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