Happy Sunday On This Memorial Day Weekend!
One of the things that I love about New York City is the abundance of interesting signs. I love this sign that describes spring so well.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Cleaning Your Grill Grates
Now that you know all about grill safety it’s time to clean your grates. Those grates may have been sitting with grime on them for months. I don’t want to hear any of that “it’s extra seasoning.” Go clean those grates!
Clean grill grates thoroughly before AND after each use. Spick and span grates help prevent food from sticking and ensure that each meal is done to perfection.
Burned on bits of food will come off most easily when they are hot, so it’s best to clean the rack right after grilling while the grill is still warm.
Scrub steel racks with an iron bristle brush and enameled grates with a brass bristle brush. If you don’t have a brush, grip a ball of aluminum foil with tongs and scrub.
Scrape away large bits of burned foods with a sturdy metal spatula.
For more thorough cleaning, wash the grill rack using mild soap and a steel wool pad.
© Victoria Hart Glavin
Nothing says grilling season like a hot & juicy burger. You can enjoy an American favorite that is new and improved by giving your burger a healthy twist without skimping on flavor. Here are some things that you can do to create a better burger.
Choose Your Patty: For a classic burger it is important to choose the leanest ground beef available. Purists will tell you to use the fattiest ground beef, but if you are trying to cut down on fat and create a healthier burger try using lean meat. I like to use ground sirloin. You also might try: Ground Turkey Breast (usually 99% fat free); Ground Buffalo/Bison (naturally sweet & lean); Veggie Burgers (usually has one seventh the saturated fat of traditional burgers); Fish Burgers; Salmon Burgers (rich in omega-3); Mushroom Burgers (made from large grilled Portobello mushrooms).
Jazz Up Your Burgers: Spices and condiments are key here. Mix in or season your burgers with salt free or low sodium spices. You can get creative here to suit your tastes or mood. I like to use Cajun spices, Italian spices and sometimes a touch of curry spices. You can get a fiber boost and add texture by adding chopped or grated vegetables or herbs.
To Bun Or Not To Bun: Who says a burger must be served on a traditional white bun? Feel free to serve your burgers on 100% whole grain buns or pita pockets. If you are going for a totally bunless burger you might want to try sturdy lettuce or cabbage leaves.
Accessorize: The tasty trimming options are endless, but here are a few ideas. Choose condiments that are low in fat, sodium and sugar. Read the labels on varieties of ketchup, mayonnaise, mustard, relish and salsa. Choose low-fat or fat-free varieties of cheese. The white cheeses tend to be lower in fat such as Swiss or provolone. Top your burger with grilled onions and sliced tomatoes. Instead of using iceberg lettuce try radicchio, arugula or romaine. While you’re at it add cucumber slices, radish slices or red pepper rings for some extra crunch.