KMTR-NBC Channel 16
July 4, 2003
Morning Show with Tim Joyce and Zetty McKay

This Fourth of July barbeque show was the most exciting yet! While our cooking segments are normally live, we recorded this show in advance so we could spend the holiday with our families. Since blue cheese is one of Tim's favorite foods, Becky brought the ingredients to make Grilled Portobello Burgers with Blue Cheese crumbles. The mushroom burgers are very popular among meat eaters and vegetarians alike.

While Tim flipped the Honey Lime Chicken Skewers while Zetty and Becky wrapped up ears of sweet corn with butter, salt, and pepper. Grilling the corn outside along with the rest of the meal makes preparation very simple. The last dish we made was Broccoli Salad with Bacon, which is always a hit at potlucks.

Grilled Portobello Mushroom Burgers with Blue Cheese Crumbles

4 large Portobello mushrooms, stems removed
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon thyme
¾ teaspoon balsamic vinegar
Salt and pepper
1/4 cup blue cheese crumbles
4 large hamburger buns with seeds
4 large lettuce leaves
2 ripe roma tomatoes, sliced

Remove stems from mushrooms. Place mushrooms stem-side up on a large platter. Spread the minced garlic over the mushroom caps. Sprinkle caps with the thyme, Italian seasoning, salt, and pepper. Drizzle caps evenly with the balsamic vinegar and olive oil. Grill caps stem-side up on a barbeque preheated to medium-high. Grill mushrooms (without turning over) approximately 10 to 15 minutes with the lid closed. Just before mushrooms are done, sprinkle blue cheese crumbles on top. Close lid to melt cheese.

Serve on a bun with lettuce, tomato, and desired condiments.

Grilled Corn on the Cob

4 ears of corn, white or yellow
butter
salt and pepper
foil

Husk corn. Lay individual corn cobs on sheets of foil. Spread with butter. Sprinkle with salt and pepper. Wrap ears tightly with foil. Place on preheated grill. Grill for 15 to 20 minutes. Unwrap and serve.

Honey-Lime Chicken Skewers

2 pounds chicken breasts, or thighs, cut into 1 inch pieces
bamboo skewers
1/4 cup honey
2 tablespoons lime juice
1 tablespoon lime zest
1 garlic clove, minced
1/4 teaspoon salt
¼ teaspoon pepper
2 dashes Tabasco

Soak skewers in water for one hour. Thread chicken pieces onto skewers. Combine all remaining ingredients to make sauce. Do not marinate chicken in sauce. Sauce is applied to chicken during last moments of cooking, to prevent burning. Preheat grill to medium high heat. Place skewered chicken on grill. Grill for about 4 minutes per side. When chicken is almost finished, brush skewers with sauce, coating well. Let cook for 2 more minutes, and then serve.

Broccoli Salad with Bacon

2 medium heads broccoli, cut into bite sized pieces
¼ cup red onion, minced
½ cup raisins
1 cup sunflower seeds
3 tablespoons white wine vinegar
2 tablespoons sugar
¾ cup mayonnaise
6 slices bacon, cooked and crumbled, or quality bacon bits

Combine the vinegar, sugar, and mayonnaise. Stir well. About 1 hour before serving, toss with the broccoli, bacon, onion, raisins, and sunflower seeds.