Wednesday, May 20, 2009

Greek Souzoukaklia

This meal was had raisins in the meat. It turned out suprisingly good! I served it with brown basmati rice and mixed veggies that I grilled on a small baking sheet with olive oil, salt and a little Italian seasoning. I made a quick sauce by mixing together yogurt, salt, garlic and onion powder, and dill.

Greek Sousoukaklia
(adapted from Allrecipes)


  • 1 1/2 pounds ground beef
  • 1 onion, chopped
  • 3/8 cup raisins, chopped
  • 1 1/2 teaspoons chopped flat leaf parsley
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1 pinch ground nutmeg
  • 1/2 teaspoon white sugar
  • salt and pepper to taste

  1. Preheat grill for medium-high heat.
  2. In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into small patties.
  3. Arrange patties on grill and cook to your prefered doneness.
  4. Serve with rice, veggies and yogurt sauce

Sunday, May 17, 2009

Gold Rush Potato Salad

It's been almost a year since I've posted here! Since the weather has been warm and gorgeous, I have been attempting to grill every chance I get. I bought the book Weber's BIG Book of Grilling for my brother years ago, and I should have just bought it for myself. :) He loaned it to me over a year ago, and I finally pulled it out for the season to try as many recipes as I could, while the weather is nice.

I just made the most amazing warm potato salad. It's dangerously good, and the sauce is reminiscent to Benihana's Shrimp Sauce (for those of you who are familiar with Benihana's). I have no picture because the salad is that good, and taking a picture of a dirty, empty plate isn't very appetizing...

Gold Rush Potato Salad (adapted Weber's BIG Book of Grilling)


For the dressing:

  • 1/3 cup mayonnaise
  • 3 Tbs finely chopped Italian parsley/or less than a Tbs of dried parsley)
  • 2 Tbs red wine vinegar
  • 1 tsp granulated garlic
  • 1 tsp dijon mustard
For the Salad:
  • 2 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 1 large red onion cut into chunks
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • 2 - 4 celery stalks, diced

  1. Place potato chunks into a bowl. Add enough olive oil to lightly coat, and season with salt and pepper. Toss.
  2. Put potatoes on a fairly large piece of aluminum foil. Fold foil over to make a pouch that can be easily turned.
  3. Place potatoes on the grill over direct medium heat.
  4. Take onions and toss in bowl that the potatoes were in, to lightly coat in oil. Put onions on a piece of foil and fold to make a pouch, like the potatoes.
  5. Place the onions on the grill over direct medium heat.
  6. The potatoes will take 15-20 minutes, and the onions will take 10-12 minutes. Turn the potatoes and onions half-way through cooking time.
  7. Mix the dressing ingredients in a large bowl. Add celery.
  8. When potatoes are cooked, add potatoes and onion to the bowl with the dressing and celery. Toss to coat everything.
  9. Best when served hot or warm.