Author: Amy Aberle-Rogan
I will never forget last year’s Memorial Day holiday. With freshly picked spring flowers propped up in the front basket of my bike, I was on my way to visit my Grandpa Thurman. Because he is a veteran of World War II, I thought Memorial Day would be a great day to say hello. Turning the corner, I was greeted by ornate, iron gates, inviting me into the lush, green grounds of the cemetery. The chilling beauty of the setting hit me like a ton of bricks, stopping me in my tracks as I gasped for air, trying to catch my breath.
Hopping back onto my bike, I slowly pedaled down the hot asphalt road. Standing proud and tall, I passed by hundreds, if not thousands, of American flags of all sizes swaying in the air. Grabbing my cell, I took a video to record that moment in time. It was on that day the significance of the holiday truly sank in. I was filled with mixed emotions, and standing there between me and all those flags…reality struck hard. All the men and women who fought in battle and lost their lives, leaving us too soon. The red, white, and blue colors were there not only to honor and pay respect to all the fallen soldiers, but as a reminder and an expression of American pride.
All of us at Bull Outdoor Products would like to pay our respects to the fallen soldiers and their families this Memorial Day. As we celebrate the holiday and the unofficial start of BBQ season, let us take a moment to remember why we acknowledge the day. May you experience in person my fond memories of the holiday and continue to relive it every year!
Have a safe Memorial Day Holiday. Enjoy my delicious recipes, and let’s have fun this Bull BBQ season!!!
GRILLED LOQUAT AND ROASTED BEET SALAD WITH CITRUS VINAIGRETTE
Author: Amy Aberle-Rogan Recipe type: Entree Cuisine: American Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 4
This salad embraces all that spring has to offer and features one of my favorite all-time fruits! The loquat is succulent and tangy, with a hint of sweetness that is filled with a ton of health-benefitting vitamins and antioxidants! Paired with roasted, earthy red beets, baby arugula, chopped macadamia nuts, and topped with a tangy, sweet vinaigrette, this salad is one that will go into the recipe book! Chef’s Note: If you are in a time crunch, instead of roasting the beets at home, visit your local supermarket. There you will find ready-to-eat, vacuum sealed beets that will have your guests thinking they are homemade!
INGREDIENTS
For the Vinaigrette:
3 tablespoons meyer lemon juice
3 tablespoons ruby red grapefruit juice
¾ cup extra virgin olive oil
¼ cup champaign vinegar
2 tablespoons honey, local
1 small shallot, fine diced
¼ teaspoon lemon thyme, minced
Kosher salt and freshly cracked black pepper, to taste
For the Roasted Beets:
4 medium red beets, tops removed, peeled, but into large 1 ½ inch cubes
2 sprigs fresh thyme
1 tablespoon good olive oil for drizzling beets
1 naval orange, sliced into ¼” rounds
Kosher salt and freshly ground black pepper
For the Loquats:
6 large loquats, cut into half, pits removed
2 tablespoons good olive oil, for grilling
Kosher salt and freshly ground black pepper
For the Salad:
2 cups baby arugula
¼ cup macadamia nuts, roughly chopped
½ cup goat cheese, crumbled
Kosher salt and freshly cracked black pepper, to taste
INSTRUCTIONS
For the Vinaigrette: In a medium sized bowl or jar with a lid, combine all the ingredients and whisk/shake well. Taste, and adjust seasoning if needed with more salt and pepper.
For the Roasted Beets: Preheat the Bull grill for indirect heat, turning the two left side burners on medium-high heat (400 degrees). Place the cut beets down inside Bull’s non-stick pan. Add the fresh thyme, drizzle with olive oil, season with kosher salt and pepper and toss. Place the sliced oranges around the beets. Cover the pan with foil. Set the pan on the right side of the grill with no direct heat underneath and close the lid. Without lifting the lid, allow the beets to cook for 40 minutes, until for tender. Remove the foil, be careful not to burn yourself with the hot steam. Once done, remove from the heat and allow them to cool down to room temperature.
For the Grilled Loquats: Preheat the Bull BBQ on high heat for 15 minutes. Use the Bull Dual Handle Mega Monster Brush to remove any residue. Oil the grill grates before placing the loquats down to avoid sticking. Using the Bull basting brush, add the olive oil and season with salt and pepper. Place the loquat halves, face side down and do not move, allowing nice grill marks to form. After 4 minutes, flip over and finish. Total time 8 - 10 minutes. Set aside on platter.
Salad Assembly: In a large bowl, add the baby arugula, crumbled feta cheese, part of the vinaigrette, salt and pepper and toss. On a decorative platter, transfer the mixed salad. In a small bowl add the grilled loquats along with some vinaigrette. Gently toss and assemble around and on top of the salad. Repeat this step with the roasted beets. Garnish with the roughly chopped macadamia nuts. Serve and enjoy!
PATRIOTIC BURGER
Author: Amy Aberle-Rogan Recipe type: Direct Heat, Entree Cuisine: American Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4
This delicious burger is the perfect way to celebrate our country and the unofficial start of the Bull BBQ season. Easy to make, this delicious burger incorporates the red, white, and blue patriotic colors of our flag, making this burger stand out amongst all others. Topped with sharp, veined blue cheese, grilled sweet red onions, and a creamy, savory aioli with crispy pancetta, this all-American burger is the perfect choice to kick off the grilling season. Chef’s Note:To save on time, use prepared mayonnaise for the aioli, adding the lemon and crispy pancetta, seasoning to finish.
INGREDIENTS
For the Crispy Pancetta Aioli:
1 large egg yolk
1 teaspoon dijon mustard
2 teaspoons lemon juice, fresh
1 teaspoon lemon zest
¼ cup vegetable oil
¼ cup extra virgin olive oil
1 package diced pancetta
For the Burgers
2 pounds ground chuck
Kosher Salt and freshly ground black pepper, to season
6 ounces blue cheese, local-good quality, crumbled
Grilled red onions
Butter lettuce
Campari tomatoes, sliced thick
4 ea brioche buns
INSTRUCTIONS
For the Pancetta: Using Bull's square non-stick pan, heat up 1 tablespoon of the oil over medium- high heat. Add the diced pancetta and cook till crispy brown, around 6-8 minutes total. Remove from the pan and set on a plate lined with a paper towel.
For the Crispy Pancetta Aioli: In a bowl, whisk together the egg yolk, lemon juice, and dijon mustard. On the side, combine the oils. Slowly drizzle the oil mixture into the egg yolk mix, whisking until emulsified and the aioli forms. Fold in the crispy pancetta, season with salt and pepper. Cover and set in fridge till time to use.
For the Burgers: In a large bowl, combine the ground beef, salt and pepper and form into four patties. Preheat the Bull BBQ for direct grilling with medium-high heat. Clean and oil the grill grates to prevent sticking. Place the burgers on the grill and cook for 5 minutes. Turn the patties over and cook for another 5 minutes. Place the buns face side down, grill for about 1-2 minutes, until lightly toasted.
For the Grilled Red Onions: Brush both sides of the red onion with olive oil and season with salt and pepper. Place them on the hot grill and allow them to cook for 5 minutes over direct heat, until char marks form. Turn them over and cook for an additional 5 minutes. Remove them from the grill and set aside to cool.
To Serve: Add a layer of the crispy pancetta aioli on each side of the toasted buns. Place the burgers on the bottom bun, followed by the blue cheese, lettuce, grilled red onion, sliced tomato followed by the top bun. Serve immediately and enjoy!
GRAND MARNIER MACERATED BERRIES WITH CRUMBLED MERINGUE AND WHIPPED CREAM
Author: Amy Aberle-Rogan Recipe type: Dessert Cuisine: American Prep time: 10 mins Total time: 10 mins Serves: 4
The perfect ending to any meal, this dessert not only impresses in the array of flavors, but with its assortment of textures, ranging from silky smoothe to fluffy and crunchy. Chef’s Note: When planned, the meringue can be made from scratch and is quite simple to make. With this said, if you need a quick last minute dessert to whip up, head to your local store or bakery and buy these sweet treats premade!
INGREDIENTS
2 cups fresh strawberries, thinly sliced
1 cup fresh blueberries
3 tablespoons Grand Marnier - orange liqueur
4 tablespoons granulated sugar, divided in half
2 cups heavy whipping cream, chilled
1 teaspoons pure vanilla extract
Store-bought or homemade meringues
INSTRUCTIONS
For the Berries: With cold water, wash the strawberries and blueberries. Dry completely using a paper towel. In a bowl, cut the strawberries into thin, ¼-inch slices. Add the blueberries, sugar and Grand Marnier. Gently mix, and set aside and let the flavors absorb for about an hour.
For the Whipped Cream: Using the whisk attachment in a mixing bowl, whisk together the cream, vanilla and 2 tablespoons of sugar until medium peaks start to form. Be careful not to overbeat!
For the Meringue: Break the meringues cookies into bite-sized pieces, creating a nice crunch and texture for the dessert layers.
To Assemble and Serve: In 4 small, clear mason jars or individual glasses, add a layer of the whipped cream. Assemble the thinly sliced strawberries, pressing them up along the side of the glass. Add some berries along with some of the juice and top with crumbled meringue cookies. Gently add another layer of whipped cream, and top off with both strawberries and blueberries along with the juice, crumbled meringue and garnish with fresh mint. Enjoy immediately!
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