2008 Woodie Awards
Cooking with Lauren
Lauren Kerensky
Issue date: 9/9/05 Section: Arts & Features
Welcome back to another year of Colgate cooking! This year, I will be a new culinary voice of the Maroon-News, and while I personally have an affinity for baking, I cannot resist devoting this first column to the joys of grilling. We all know how long the winter months are, and so it is impossible to resist spending every moment outdoors while the weather is impeccable, and that includes time preparing dinner. Such pleasant conditions can be very inspirational for barbeques, and so this week I have included some good grilling recipes for taking advantage of the season while you can. Fortunately, when the snow rolls in, you can bring the barbeque inside, as all of these recipes translate well onto a Foreman Grill or even a simple stovetop pan.
To many, it cannot be called a barbecue if hamburgers aren't on the agenda. We all know how easy it is to buy some generic beef patties and throw them on the grill. But instead of buying the pre-shaped hamburgers, pick up a package of ground meat and while the grill heats up you can form the beef into any shape you like. Before molding your burgers, it takes mere minutes to add some spices like cayenne pepper, garlic powder or chipotle pepper, and the end result is much more impressive (and enjoyable).
You can get really creative if you're starting out with ground meat instead of patties. Not only can you add flavor, but you can add peppers, onions or any other vegetable directly to the meat, eliminating the need to put any of them on top. Putting cheese inside of the burger is also a spectacular innovation, especially if you use varieties such as bleu cheese. The cheese trick is especially good if you're looking to go the turkey burger route rather than beef. Ground turkey has very little fat and, as a result, the meat is pretty bland and can use all of the doctoring it can get.
The burger recipes here might come off as a bit gourmet for Colgate grills, but I assure you they are incredibly simple and will certainly make your barbecue a success. Give them a try and become a hamburger (or turkey burger) connoisseur - and if grilled chicken is more your speed, check out this barbecue sauce for your bird. You'll be so impressed with yourself you just might end up coming up with tricks of your own. So get to it and happy grilling!
To many, it cannot be called a barbecue if hamburgers aren't on the agenda. We all know how easy it is to buy some generic beef patties and throw them on the grill. But instead of buying the pre-shaped hamburgers, pick up a package of ground meat and while the grill heats up you can form the beef into any shape you like. Before molding your burgers, it takes mere minutes to add some spices like cayenne pepper, garlic powder or chipotle pepper, and the end result is much more impressive (and enjoyable).
You can get really creative if you're starting out with ground meat instead of patties. Not only can you add flavor, but you can add peppers, onions or any other vegetable directly to the meat, eliminating the need to put any of them on top. Putting cheese inside of the burger is also a spectacular innovation, especially if you use varieties such as bleu cheese. The cheese trick is especially good if you're looking to go the turkey burger route rather than beef. Ground turkey has very little fat and, as a result, the meat is pretty bland and can use all of the doctoring it can get.
The burger recipes here might come off as a bit gourmet for Colgate grills, but I assure you they are incredibly simple and will certainly make your barbecue a success. Give them a try and become a hamburger (or turkey burger) connoisseur - and if grilled chicken is more your speed, check out this barbecue sauce for your bird. You'll be so impressed with yourself you just might end up coming up with tricks of your own. So get to it and happy grilling!