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The sun is shining in many parts of the country. Many barbecue enthusiasts enjoy outdoor grilling. So what’s on the menu?
The California Milk Advisory Board (CMAB) has developed a host of smokin’ tips and juicy recipes that will make you say “cheese please” at your next backyard feast. Savor the real California Cheese flavor. Did you know certain varieties of cheese can be grilled alone for a tasty treat? For optimal grilling results, avoid having the cheese on direct heat or for the grill to be too hot. Wrap the cheese in edible leaves that have been soaked in liquid (fruit juice, olive oil, wine) or put in a ramekin and place over indirect flames and on the cooler parts of the grill. If the temperature is too hot, the moisture from the cheese will evaporate, leaving you with a grainy texture. Different textures of Real California Cheeses will respond differently to the dry heat of a grill. For example:
Avoid the burn To check if the cheese is done and warmed through, it should have a pillowy or supple texture depending on the type of cheese. Higher moisture cheeses will be softer and firmer cheeses will have a more supple texture. Cook 10 to 15 minutes depending on cheese variety, size and how hot your grill is. Perfectly grilled meals using real California Cheese The grill isn’t only for preparing burgers, chicken and fish. Expand your grilling horizons and next time you are firing up the barbecue try:
With these simple tips, you are ready to impress family and friends with tasty flavors and pairings for any occasion.
Yield: Serves four Ingredients: 1 pound ground beef chuck Directions: 1. Place a large frying pan over medium-high heat and add bacon, cook until crisp then remove from pan. Add the onion to the bacon drippings in the pan and season with salt, cook until golden brown and caramelized. Add the porter to the pan and cook until the liquid has evaporated, remove from the pan and cool. Combine the beef, onions, crumbled bacon, and salt and pepper in a bowl, and mix to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick. 2. Preheat the grill and brush the grill grate with oil. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the pan you cooked the bacon in, over medium heat for 3 minutes per side for rare meat, adding the cheese as described above.) 3. Place the burgers on the toasted bread, and top with the red leaf lettuce, mustard. Serve immediately. (Source: California Milk Advisory Board)
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