Grilled Vegetable Primavera and Smoky BBQ Chipotle Onion Burgers by Grandma Rose’s

Nestled alongside the BQE on Graham Avenue, Grandma Rose’s is one of Greenpoint’s best-loved food spots. Boasting a prodigious menu of Italian favorites (risotto balls, zeppoles, and a ton of pastas and pizzas) as well as fresh twists on American classics (i.e. French Fries Pizzaiola), Grandma Rose’s is much more than your average pizza joint. Owner and operator John Ricco takes pride in whipping up imaginative new creations, and consistently turns out hearty, inspired offerings.

The atmosphere at Grandma Rose’s speaks to Ricco’s Italian and Brooklyn heritage. His family has lived and worked in Greenpoint for over a hundred years, and photos of his ancestors occupy prominent spots on the wall. Ricco’s special Grandma’s Sauce is inspired by his Grandma Rose, who he says had the biggest influence on him.

Ricco served up two recipes to the Gazette which he hopes will come in handy for summer barbecues. Grandma Rose’s will offer special BBQ services in Greenpoint throughout the upcoming season. I In addition to their regular catering services, they will plan, prepare, and provide food for any local party. Grill masters will also be available for the duration of any event.

Smoky BBQ Chipotle Onion Burger
Makes 20-24 burgers

Ingredients:
5 lbs. fresh ground sirloin
1 lb minced caramelized onion
6 dried smoked chipotle peppers (crushed fine in spice grinder)
Potato buns
Pepper Jack OR smoked Gouda cheese
Salt and pepper to taste

Directions:
Blend all ingredients thoroughly. Form 4 ounce to 6 ounce hamburger patties. Grill to perfection. Serve on potato buns with the cheese of your choice (John recommends pepper jack or smoked Gouda).

Grilled Vegetable Primavera
Makes 8-12 sandwiches

Ingredients:
2 medium-sized eggplants
4 zucchini
4 caps Portobello mushrooms
2 lemons
Fresh Ciabatta bread
Fresh arugula
Ground Cumin
Rosemary
Paprika
Balsamic vinegar
Extra virgin olive oil
Salt, fresh cracked pepper to taste

Directions:
Peel the eggplant. Remove the stems of the mushrooms and clean. Slice all veggies length-wise, and slice mushroom caps on an angle. In a large bowl, dress the veggies in olive oil. Add a light drizzle of balsamic vinegar, or substitute with your favorite wine. Add salt and pepper to taste. Zest and juice two lemons into bowl, and mix everything well. Put in refrigerator and let marinate for at least two hours. Then, grill all veggies until grill marks are well established. Lightly toss the arugula in a bowl with a splash of lemon juice, sea salt, pepper, and a touch of either balsamic or red wine vinegar. Layer the veggies on the Ciabatta bread and top with the arugula salad. Serve hot or cold.

Share