Labor Day Grilling w/Gooch's Specials

Jalapeno and Avocado Cheeseburgers

Prep time: 15 minutes

Grilling time: 10-12 min

Yield: 4 hamburgers

2 pounds fresh ground chuck (Special $2.39 LB)

1/4 cup coarsely grated red onion

3 tbs finely chopped cilantro

2 tsp minced green chilies (Special $0.69 LB)

1 1/2 teaspoons kosher salt

1/2 tsp granulated garlic

1/4 tsp ground pepper

1 avocado

4 thin slices pepper jack cheese

lettuce leaves

Tendercrust hamburger buns ($0.99 8 count)

Dont forget your Del Monte Ketchup ($0.89) & Shurfine Mustard ($0.89)

Add Olathe yellow corn (4 for $1) and Van Camps pork & beans ($0.69 per 15oz) for great side dishes!

Enjoy!

1. In a medium bowl gently combine the ground chuck with the red onion, parsley, jalapeno, salt, granulated garlic, and pepper:  Gently shape the mixture into 4 patties of equal size and thicknes, 3/4 to 1 inch thick.  With your fingertips or thumb, make a shallow depression about 1 inch wide in the center of each patty so the centers are a out 1/2 inch thick.  This will help the patties cook evenly and precent them from puffing on the grill.

2. Cut the avocad in half lenghtwise, remove the pit, and peel.  Cut lengthwise into 1/4-inch slices.

3.  Prepare a two-zone fire for high heat.

4.  Brush the cooking grate clean.  Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to meium, 10-12 minutes turning once when the patties release easily from the grate without cooking.  During the last minute of grilling time place a slice of cheese on each patty to melt, and grill the buns, cut sides down, over direct heat until tossed, 20-30 seconds, Assenble the cheeseburgers with the avocado and lettuce.

Enjoy!

Labor Day Grilling w/Gooch's Specials

Honey-Glazed Ham Steaks with Black-Eyed Peas

Prep time: 15 min

Grilling Time: 8-11 min

Salsa: 1 can (15 oz) black-eyed peas of small white beans, rinsed

1 cup cored, seeded, finely diced hot house red tomatoes (2 for $3.00)

1/4 cup thinly sliced scallions (green onions)

2 tbs finely chopped (fresh or jarred) Italian parsley

2 tbs lime juice

2 tbs extra virgin olive oil

1/2 tsp kosher salt

1/4 tsp ground black pepper

2 tbs extra virgin olive oil

1 tbs honey

1 tbs dijon mustard

1/4 tsp prepared chili powder

2 smoked, bone-in ham steaks ($1.39 LB)

1. In medium bowl combine the salsa ingredients.  Mix well.  If desired, to fully incorporate the flavors, let the salsa sit at room temperature for 1 to 2 hours. Adjust the seasonings, if desired.

2. Prepare a two-zone fire for medium heat (see page 14-15).

3.  In a small bowl mix the oil, honey, mustard, and chile powder until you have a smooth glaze.

4.  Brush the cooking grate clean.  Grill the ham steaks over direct medium heat, with the lid closed as much as possible, until the edges turn crispy and the steaks are hot, 2 to 3 minutes longer, glazing, turning, and rotating once or twice.

5.  Remove the steaks from the grill and cut into serving pieces.  Serve warm with the salsa (leave most of the liquid released by the salsa ingredients in the bowl).

Try grilling golden pineapple and adding to the top of the ham steak! (2 for $5)

Be sure to grab some seedless watermelon ($2.99) for a great summer treat!

Enjoy!

recipes referenced from the Weber's Charcoal Grilling pg. 138

Labor Day Grilling w/Gooch's Specials

Grilled Smoked Sausage Thin-Crusted Pizzas

Prep time: 30-40 min

Grilling time: 4-10 min

Dough

1 envelope dry yeast (2 1/4) active dry yeast

1 tsp granulated sugar

4 cups all-purpose flour, plus more for kneading the dough

3 tbs extra virgin olive oil, plus more oiling for the dough

1 tbs kosher salt

Toppings

2-3 cups thick tomato sauce

1 pound Hillshire Farm Select Group Smoked Sausage (14-16 oz 2 for $5), sliced or finely chopped

2 cups grated mozzarella cheese

3 tbs finely chopped basil (fresh or jarred)

1. In a very large bowl combine the yeast & sugar with 1 1/2 cups warm water (105-115 farenheit).  Stir for a few seconds to dissolve the sugar and let stand until foamy, about 5 minutes.  Add 4 cups of flour, 3 tbs of oil, and the salt.  Mix and knead with your hands until all the flour comes off the sides of the bowl and the dough holds together in a coarsely textured ball.  Allow the ball to sit in the bowl at room temperature for 15 min.  Transfer the dough to a lightly loured work surface and knead for 10-15 min.  To test if the dough has been kneaded enough, tear off a small piece.  Pull and tug the dough from all sides.  If the center tears easily, the dough needs more kneading.  If you can stretch a paper-thin, translucent membrane of dough in the center, it has been kneaded enough.  Shape all of the dough into a ball and place in a lightly oiled bowl.  urn the ball to cover the surface with oil.  Cover the bowl with a kitchen towel and set aside in a warm place until the dough doubles in size, 1 1/2 to 2 1/2 hours.

2. Prepare a two-zone fire for medium heat.

3.  Punch down the dough in the bowl.  Transfer to a work surface and cut into 8 equal pieces.  Lightly brush eight, 12-in. squares of parchment paper on one side with oil.  Using your fingers, flatten each piece of dough on  sheet of parchment paper to creat 8 round crusts.  Each crust should be about 1/4 in. thick & 6-8 in. in diameter (an even thickness is more important than a perfect circle).  Lightly brush the tops with oil.  Let the crust sit at roo temerature for 5-10 min.

4.  Brush the cooking grate clean.  Working with 1 or 2 crusts at a time, place thecrusts on the gooking grate with the paper sides facing up.  Grill over direct medium heat, with the lid closed as much as possible, until the crusts are well marked and firm on the underside, 2-5 min, rotating the crusts for even cooking.  Peel off and discard the parchment paper.  Transfer crusts to a work surface with the grilled sides up.

5.  Working with 1 or 2 crusts at a time, spread 1/4 cup to 1/3 cup of the sauce across the grilled side of each crust, leaving a 1/2-inch border around the edges.  Arrange some sausage over the sauce.  Sprinkle the cheese on top.  Transfer the pizzas to the cooking grate.  Grill over direct medium heat, with the lid closed as much as possible, until the cheeseis melted and the bottom of thecrusts are crisp, 2-5 min, rotating the pizzas occasionally for even cooking.  Transfer to a cutting board.  Brush the edges with oil, garnish with basil, and cut into wedges. 

Enjoy!

Induldge in a great Labor Day dessert with Dolly Maddison Bar Angel Food Cake (2 for $5) with fresh Red Ripe Strawberries (1 lb 2 for $5) & fresh whipped cream by beating 1 cup Shurfine Whipping Cream (1/2 pint $0.99), 1/4 cup sugar, & 1 tsp vanilla