Grill Specials

Grill Specials.
Ready the grill for Father’s Day…
or anytime treats.
Burgers with savory twists.
Plus uniquely rustic potato salads.
The Menu Shoppe has it covered…
great ideas for menu specials.
…sparkling on our  LED Board or Chalkboard.
Enjoy the weekend with these…
Tapenade-Filled Burgers
2 1/4 pound lean ground beef chuck
9 tablespoons  olive tapenade
3/4 teaspoon salt
1 teaspoon black pepper
6 grilled or toasted hamburger buns
Divide beef into 6 portions. Divide 1 portion in half, then flatten 1 half into a 4-inch patty and form a
1/4-inch rim around patty. Spread 1 1/2 tablespoons of tapenade onto patty within rim. Flatten remaining half into a 4-inch patty, then lay on top of tapenade-covered half and pinch edges together to seal. Pat side to form a straight-sided edge and transfer to a large tray. Make 5 more tapenade patties in same manner and transfer to tray, then refrigerate patties, covered, until ready to grill. Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas )
Sprinkle patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties (covered only if using a gas grill), turning over once, 3 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill).
Spread mayonnaise and mustard on buns, then assemble burgers with onion, pickles, and the romaine lettuce.
Or any other toppings.
Mustard-Dill Burgers
10 ounces lean ground beef
3 tablespoons Dijon mustard
1 1/2 tablespoons chopped fresh dill
3 tablespoons sour cream
2 hamburger buns, split
2 tomato slices
2 Bibb lettuce leaves
Prepare barbecue (medium-high heat).
Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons sauce to small bowl and reserve. Add meat to remaining sauce in medium bowl and mix gently. Divide meat mixture into 2 equal portions. Flatten each to 1/2-inch-thick patty; sprinkle with salt and pepper. Grill cut side of buns until toasted, about 1 minute. Grill patties to desired doneness, about 4 minutes per side for medium. Spread bottom half of buns with reserved sauce. Top each with burger, tomato slice, lettuce and bun top.
Roasted Fingerling Potato Salad
2 tablespoons + 2 teaspoons extra-virgin olive oil + additional for brushing
1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
2 green onions, thinly sliced
1/4 cup fresh Italian parsley leaves
2 tablespoons fresh tarragon leaves
1 1/2 tablespoons red wine vinegar
1 tablespoon coarse-grained Dijon mustard
2 hard-boiled eggs, peeled, chopped
Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper. Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper. Transfer potatoes to dish. Spoon the chopped eggs and herb salad.
Two-Tone Potato Salad
1 pound small blue potatoes, scrubbed
4 pounds medium Yukon Gold potatoes, scrubbed
2 cups mayonnaise, preferably vegan
Juice of 2 lemons
1/2 cup sweet pickle relish
a 3-ounce jar pickled cocktail onions, drained and sliced
2 teaspoons kosher salt
2 teaspoons fresh dill
3/4 teaspoon freshly ground pepper
2 large celery ribs, cut into 1/4-inch dice
1/2 cup minced red onion
1/2 cup minced chives, plus more for garnish
Smoked paprika and lemon wedges, for serving
Put the blue potatoes in a medium saucepan and the Yukon Gold potatoes in a large saucepan and cover both with water. Bring to a boil and simmer the potatoes until just tender, about 15 minutes for the blues and 20 minutes for the Yukon Golds. Drain the potatoes and let cool to room temperature.
Peel and cut into 1/2-inch dice. In a large bowl, whisk the mayonnaise with the lemon juice, relish, cocktail onions, salt, dill and pepper. Fold in the potatoes, celery, red onion and 1/2 cup of chives. Refrigerate the potato salad until cold. Spoon the potato salad onto a platter and garnish with chives and paprika.
Serve cold or slightly chilled, with lemon wedges.
If it’s on the menu…
the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers made right here in the USA.
This entry was posted in barbecue, Burgers!, Chalkboard Collection, gastropubs, LED Specials Board, salads, sandwiches and tagged , , , , . Bookmark the permalink.

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