Polly’s Summer recipes

Published 2:13 pm Monday, June 27, 2011

Missed last week’s batch of recipes? Catch up here!

Gyro Burgers

1 pound ground lamb or beef or 1/2 pound of each

1/4 cup crumbled Feta cheese

3 tablespoons fine dry Italian bread crumbs

1/2 teaspoon dried oregano, crushed

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

2 large pita bread rounds, halved

Combine feta cheese, bread crumbs, oregano, garlic powder and pepper, mix well.  Shape meat into 1/2-inch thick oval shaped patties.  Place in a 10×6-inch backing dish and bake 350 degrees or grill to desired doneness.

Top with one small tomato, chopped, 1 cup shredded lettuce and red onion slivers.

Roasted Potatoes with Rosemary

4 pounds small variety potatoes, whole or cut in half, (Yukon Gold, Purple, New, Fingerling potatoes)

1/3 cup olive oil

3-4 cloves garlic, chopped

1 cup of chopped onion

2 tablespoons of chopped rosemary

Salt & pepper

Heat oven 425 degrees.  Place potatoes, oil garlic, onion, rosemary and salt & pepper in a large baking pan.  Toss well.  Bake 40-45 minutes, stirring occasionally and gently until the potatoes are cooked and lightly browned.

Perfect Strawberry Ice Cream

1 pound strawberries, trimmed, halved if large

3/4 cup sugar

3/4 teaspoon fresh lemon juice

1/8 teaspoon salt

2 cups of heavy cream

Equipment: Ice Cream Maker

Coarsely mash strawberries with sugar, lemon juice and salt using a potato masher in large bowl.  Transfer half of strawberries mixture to blender and puree with cream, just until smooth.

Return strawberries cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3-6 hours.

Freeze mixture in ice cream maker.  Transfer to an airtight container and put in freezer to firm up.

Grilled Corn with Chipotle Butter

3/4 cup butter, softened

3 tablespoons minced chipotle peppers in adobo sauce

3 teaspoons kosher salt

8 ears fresh corn in husks

Preheat grill to medium-high heat.  In a small bowl, beat butter, peppers, and salt at high speed with an electric mixer until creamy.

Pull back (do not remove) husks from corn; remove and discard silks, and carefully wash corn.  Dry corn.  Rub each ear with butter mixture.  Pull husks back over corn, and then tie with string.  Submerge corn in water and cover for 30 minutes.  Wrap each ear in aluminum foil.

Grill, covered, over medium-high heat for 30-45 minutes.