Don't let the heat sacrifice a great meal creation! We may not want to sit outside and eat unless there is a cool breeze blowing off an ocean or lake...(I sure don't!)
In the spirit of keeping the oven doors closed and meal masterpieces going I've created a few simple mouthwatering summer dishes to beat the heat!
A tasty towering mushroom and swiss burger or asian barbecue salmon sliders. No "wine"ing now! I have a great wine to compliment both scrumptious burgers!
Mushroom & Swiss Burger1 Tbsp Pure Olive Oil
1 Pkg Gourmet Mushroom Blend
2 Cloves Garlic Minced
1 lb. Rastelli's All Natural Black Angus Ground Beef 93% Lean
1/2 Cup shredded Gran Cru Surchoix Gruyere
4 Vienna Rolls split and toasted
2 Tbs Mayonnaise
Topping of your choice: Red Onion, Tomatoes, Bacon, Lettuce
Take a large skillet on your side burner (if you have one) if not make sure the skillet is grill safe and you protect your hands from the handle!! (Ouch!) On medium heat olive oil in the skillet, cook your mushrooms about 1 minute, add the garlic, cook, stirring occasionally about 10 mins and set aside to cool down (If that's possible in the heat outside!!) Next: Combine the beef, mushrooms and cheese and form into 4 burgers.. Preheat the grill to High for about 10 mins... Sear the burgers on the grill 2 mins. until they haves changed color about one-quarter of the way up from the bottom. Flip over, sear 2-3 mins. Flip again and reduce heat to medium and cook to desired tenderness.... Gather you favorite toppings together, spread half the roll with 1/2 Tbsp mayonnaise and your favorite toppings.... I love to top my burger with a spicy bbq sauce!
As for the wine of choice (my choice that is!) is Domodimonti Monte Fiore made from 100% Sangiovese grapes with a bouquet of ripe red berries, cloves and flowers, revealing aromas of violets, strawberries and plums.
Asian Barbecue Salmon Sliders
1/2 seedless cucumber, peeled thinly sliced
1 green onion, thinly sliced
1/2 Tbsp Rice Vinegar
6 6oz Rastelli Scottish Salmon cut in half
1/4 cup Asian Style BBQ sauce of your choice
Baby Spinach leaves for garnishment
1 package slider rolls
Toss cucumber, onion, and rice vinegar in large bowl. Chill covered at least 30 mins. and up to 3 hours. Drain discarding liquid.
When ready to serve: preheat grill on high 10 mins. Coat grill grate lightly with vegetable oil. Place salmon on grill and sear about 2 mins. until they have changed color about one-quarter of the way up from the bottom. Turn over and brush salmon with BBQ sauce. Sear 2-3 mins. Turn again, brush with BBQ sauce and reduce heat to Medium-Low, close lid. Cook until internal temp reaches 165 or desired doneness. Arrange lettuce on slider rolls, top with salmon and top with onion-cucumber mixture.
A nice riesling compliments the salmon sliders... My pick is St. Christopher Piesporter Doldtropfchen Riesling Spatlese.