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The On Ramp

The Blue Mountain Internet Customer Newsletter

 Issue # 56 June 2008 
NEWSLETTER CONTENTS
  • Greetings from the Edi...
  • Win $25.00!
  • Kites
  • Outdoors Crossword Puz...
  • Get The Kids Outdoors
  • Crispy Spider Legs
  • The Project
  • Movie Review
  • Boise Idaho
  • Disney Wordfind
  • BMI Adds Clearwire
  • Outdoor cooking
  • Picturefind
  • Kudos


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  • Outdoor cooking
    by Gena Bybee
    June 2008

    Cuban-style Burgers on the Grill

    2 pounds ground chuck
    Salt and freshly ground black pepper
    1/2 cup best-quality mayonnaise
    3 cloves roasted garlic, pureed
    1/4 cup Dijon mustard
    4 soft, classic hamburger buns
    8 slices thinly sliced Swiss cheese
    4 slices thinly sliced smoked ham
    2 dill pickles, sliced 1/4-inch thick

    Preheat the grill to high.

    Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness.

    When the burgers are done, remove from the heat and reduce heat to medium-low

    . Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices.

    Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute.

    Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.


    Seasoned Grilled Fries

    3 pounds Idaho potatoes
    1/2 cup canola oil
    2 tablespoons ancho chili powder
    1 tablespoon kosher salt
    2 teaspoons ground cumin

    Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil.

    Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

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