Some of us are just chillin’ today, but most of us are also grillin’. While fresh ahi or huli huli chicken are popular choices for the grill, the overwhelming presence of burgers can not be denied as the No. 1 choice. A classic combination of beef, tomato, lettuce, ketchup and mustard, perhaps with cheese and/or grilled onions, is ingrained in outdoor holiday grilling.
Want to wake up the senses a bit this year? Offer some make-ahead, unusual burger toppers that will be as magical as the fireworks to follow.
Green Peppercorn &Tomato Relish
This is zesty, so a little goes a long way. Recipe from “Gourmet’s In Short Order” by the editorsof Gourmet magazine
Makes: 4 to 6 servings.
1 onion, finely chopped
1 tablespoon vegetable oil
1 tomato, peeled, seeded and chopped
1/2 teaspoon sugar
1/2 teaspoon salt
2 teaspoons drained green peppercorns in brine, chopped
In a small skillet, cook onion in oil over medium heat, stirring until softened. Add tomato, sugar and salt; cook over medium-high heat, stirring, until thick. Remove pan from heat, stir in the green peppercorns, and let relish cool to room temperature. Refrigerate, covered, and bring to room temperature when ready to use.
Spicy Nut Salsa with Blue Cheese
Intriguing textures and flavor combination that’s good with burgers, and try it on celery sticks for an appetizer. Recipe from Bon Appetit magazine.
Makes: About 4 cups.
3 tablespoons hazelnut oil or olive oil
4 teaspoons dry mustard
2 teaspoons ground allspice
1/2 cup hazelnuts, coarsely chopped
1/2 cup pecan pieces
1/2 cup slivered almonds, coarsely chopped
1 cup chopped celery
1 cup crumbled Gorgonzola cheese or blue cheese (about 5-1/2 oz.)
2 tablespoons honey
Salt and pepper
Heat the first three ingredients in a large, heavy skillet over medium heat. Add nuts; sauté until golden, about 7 minutes. Transfer mixture to a large bowl. Stir celery, cheese and honey into warm nut mixture. Season with salt and pepper to taste. Salsa can be made up to 2 days in advance. Cover and refrigerate. Bring to room temperature before using.
Orange-Rosemary Mayonnaise
Beautiful, fresh scents and flavors in this easy condiment. Recipe from “All Around the World Cookbook” by Sheila Lukins.
Makes: About a half cup (scale up if need more for larger group.)
1 cup fresh orange juice
1/4 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon finely chopped fresh rosemary (or 1/4 teaspoon crumbled,
dried rosemary)
Salt to taste
In a small saucepan over medium heat, cook orange juice, swirling the pan, until juice is reduced to a thick syrup, about 10 to 12 minutes. You should have about 1-1/2 tablespoons. In a small bowl, combine mayonnaise and sour cream. Add orange syrup, rosemary and salt to taste; stir well. Cover and refrigerate for at least 1 hour before serving.
Grilled Vegetable Salsa
This Mediterranean-style salsa takes some preparation, but definitely raises the bar for condiments. Recipe from “James McNair’s Grill Cookbook” by James McNair.
Makes: About 3 cups.
1 cup drained, canned artichoke hearts
4 medium-size tomatoes, cut in half
1 red or golden sweet pepper
1 medium-size red or yellow onion, unpeeled, cut in half or quarters
Vegetable oil
About 25 Nicoise or Kalamata olives, pitted and quartered
1/4 cup drained capers
1/4 cup fruity olive oil
2 tablespoons fresh squeezed lemon juice
1 cup chopped fresh basil
1/2 cup finely chopped fresh flat-leaf parsley
Salt and fresh ground black pepper
Brush all vegetables with a little vegetable oil. Grill artichoke hearts about 5 minutes, tomatoes about 8 to 15 minutes, pepper until charred (transfer to a paper bag and sweat for 15 minutes) and onions about 15 minutes. Remove vegetables to a work surface; let cool until they can be handled. Slice artichoke hearts. Peel, seed and chop the sweet pepper and tomato. Peel and chop the onion. Combine vegetables with olives, capers, oil, lemon juice, basil, and parsley. Add salt and pepper to taste. Serve at room temperature. If made ahead, cover and refrigerate until ready to use.
