Just Add Irish Butter and Cheese for a Gourmet Summer Cookout

Tuesday, May 29, 2012


The All American Burger.  Photo courtesy of Kasey Hickey, Turntable Kitchen.

There’s ice-cold lemonade and a burger served hot off the grill. Kids are catching fireflies in glass jars and setting them free. Friends and family are talking on the patio until the wee hours, candlelit in the warm night air. This is the magic of summer. Spending time outside is a must and cooking outside is almost mandatory. Whether it’s a complex four-course feast or a quick-and-easy family recipe, the grill can handle it. Below you’ll find some of our summer favorites, ranging in complexity but all delicious (and great ways to use Kerrygold).  Fire up the grill and try out these simple, yet delectable recipes. Summer only lasts as long as the warm weather, so get grilling!

Grilled Corn with Kerrygold Pure Irish Butter

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Spread rich, creamy Kerrygold Butter on fresh corn on the cob (partially husked) and wrap in foil. Grill, turning once for 15-20 min.

We think Kerrygold Cashel Blue would work wonderfully with this delicious side from Robyn of  Grill Grrrl.

Grilled Stuffed Tomatoes

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Now that you’ve fired up your grill skills, it’s burger time. It doesn’t get much better than this. The All American Burger from Turntable Kitchen , especially when paired with Kerrygold Aged Cheddar. Thank you, Kasey Hickey, for the inspiration.

The All American Burger


Adapted from Big Sur Bakery Cookbook.

Like an exclamation point, a perfect dessert always follows a great meal. This next recipe from The Comfort of Cooking  is a terrific way to savor the beauty of summer with in-season fresh fruits and berries – Georgia Johnson knows her stuff . And of course, we humbly suggest you make it with Kerrygold Pure Irish Butter.


Mixed Berry Cobbler

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Photo courtesy of Georgia Johnson, The Comfort of Cooking.


Don’t let the magic days pass you by. Seize the summer with these recipes and enjoy.

Grilled Stuffed Tomatoes, The All American Burger, and Mixed Berry Cobbler
  • Grilled Stuffed Tomatoes
  • 4 medium sized tomatoes
  • 6 oz blue cheese, crumbled
  • 1 bunch fresh herbs – oregano and basil work well
  • 1 tablespoon balsamic vinegar
  • Sea salt – to taste
  • Fresh ground pepper – to taste
  • The All American Burger
  • For the house-made buns:
  • 3 1/4 cups of flour (plus 2 tablespoons)
  • 1 cup + 2 tablespoons of milk
  • 1 1/2 tablespoons of active, dry yeast
  • 2 tablespoons of butter, at room temperature, plus extra for the bowl
  • 2 1/2 tablespoons of sugar
  • 2 teaspoons of kosher salt
  • 1 large egg
  • Sesame seeds or poppy seeds
  • For the burger:
  • 1 pound of highest quality ground beef
  • Kosher salt
  • Freshly ground black pepper
  • Aged cheddar
  • Heirloom tomato, slices
  • Handful of greens
  • Ketchup
  • Mixed Berry Cobbler
  • 1 tablespoon melted butter
  • 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 1/4 cup (half stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 1/4 cups flour
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 1/2 cup warm water
  • 1/4 cup granulated sugar

Grilled Stuffed Tomatoes

Cut out the middle of the tomatoes so there is adequate room to stuff them. Layer cheese, herbs and a splash of balsamic in the middle. Finish with salt and pepper. Grill on a medium heat grill (350 degrees +) until the cheese is melted and the tomatoes have begun to slightly char on the bottom, about 5 minutes. (Keep the grill cover closed while grilling to retain heat). Add additional cheese and herbs if you like before serving. Pair with your favorite main course for a nice colorful presentation! Serves 4. 

The All American Burger

For the house-made buns:

Slowly heat the milk in a small pot over low heat until it is lukewarm. Stir in the yeast and let sit for 5 minutes to activate. Butter a large bowl. Combine half of the flour with the yeast/milk mixture in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed, then slowly add the rest of the flour, sugar, salt, butter and egg. Increase the speed and mix until all of the ingredients are fully incorporated. Switch to a dough hook. Continue mixing, raising the speed for a few minutes, until the dough becomes slightly elastic. If it’s super runny, add a little bit more flour and continue to knead (it will be sticky). Pour the dough into your prepared bowl and cover it with plastic wrap. Let it sit at room temperature for about an hour (until it is doubled in size).

Put the dough onto a floured work surface and divide it into 6 or 7 balls. Cover them with a kitchen towel and let them rest for another 10 minutes. Next, place the buns on a lined baking sheet. Place the baking sheet into a loose plastic bag and let the buns rise for another 30-40 minutes (until doubled in size). Preheat your oven to 375 degrees F. Remove the baking sheet from the bag. Brush the buns with a little bit of water and sprinkle with sesame or poppy seeds (or both). Bake for 20-25 minutes (until golden brown). Let cool before slicing.

For the burger:

Preheat your outdoor grill or indoor grill pan.  Divide the meat into patties. Generously season the patties with salt and pepper on both sides.  When your coals are red-hot (or your grill pan is heated to medium), place the patties down. Let them cook for several minutes without moving them or touching them. Flip and continue cooking until the burgers move easily at your touch. Top with a slice or two of aged cheddar. The outside of the patties should be caramelized, while the juices will be trapped inside. We prefer our burgers on the rare side.

To assemble:

Split open your buns and put one cheese-topped patty on top of each bottom slice. Top with a slice or two of heirloom tomato and a few greens. Serve with ketchup. Pickles, optional.

Mixed Berry Cobbler

Preheat oven to 350 degrees F. With a pastry brush, coat the bottom of a 13 x 9 or large oval dish with melted butter. Evenly spread mixed berries on the bottom. Place dish on a lined baking sheet. In a medium bowl, mix butter, sugar, flour, milk, baking powder, salt and vanilla with a wooden spoon. Spoon batter over fruit and spread evenly.  Mix remaining 1/4 cup sugar and 1/2 cup warm water. Pour evenly over dish. (This creates a golden brown crust and makes the fruit more soft and sweet).  Bake for 50-55 minutes, until topping is golden brown and fruit is bubbling.  Serve warm as is, or with vanilla whipped cream or vanilla ice cream. Serves 8.


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