Chef Julie Intrepido-Kmetz of Wegmans joined the Sunrise 69 News crew on July 31, 2009.  She cooked up some burgers and potato salad.

Mustard Potato Salad
 - 1 Tbsp Ranch Porudee
 - 1 bag (5 lbs) Food You Feel Good About Idaho Potatoes
 - 6 Food You Feel Good About Extra-Large Omega-3 Eggs
 - 2 pkgs (8 ox each) Food You Feel Good About Cleaned and cut diced Celery
 - 1 pkg (8 oz) Food You Feel Good About Cleaned and Cut Chopped Onions
 - 2 1/4 cups Wegmans Mayonnaise
 - 1/4 cup Wegmans Yellow Mustard
 - 1/4 cup + 1 Tbsp Wegmasn Dijon Mustard
 - 1 lb Cooked bacon, crumbled
You'll need: Large Stockpot
1. Fill stockpot 2/3 full with cold water: add salt.  Bring to boil on HIGH.  While water comes to boil, peel potatoes; cut into 1/2 inch dice.  Place potatoes in bowl of cool water until all are prepped.
2. Add potatoes to stockpot; boil12-14 min, until knife-tender.  Remove potatoes (do not drain water); spread on baking sheet to cool.
3. Reduce heat to MEDIUM (water should be simmering).  Add eggs; cook 15 min.  Transfer eggs to bowl of cold water.  Peel eggs; set aside to cool. Dice eggs into 1/2 inch pieces.
4. Add potatoes, eggs, celery, onion, mayo, and both mustards to large serving bowl.  Mix well; season to taste with salt and pepper.  Chill for 1 hour. 

Asian BBQ Salmon Burger
 - 1/2 seedless cucumber, peeled. thinly sliced
 - 1 green onion, thinly sliced.
 - 1/2 Tbsp Wegmans Rice Vinegar (Grocery Dept)
 - 4 Ready to Cook Salmon Burgers (Seafood Dept)
 - 1/4 cup Wegmans Asian Style BBQ Sauce
 - 4 leaves green leaf lettuce
Preheat grill on HIGH 10 min
1. Toss cucumber, onion, and rice vinegar in large bowl.  Drain, discarding liquid.  Chilll veggies, covered, until ready to serve, at least 30 min and up to 3 hours.
2. When ready to serve: clean grill with wire brush.  Using soft cloth, coat grill grate lightly with vegetable oil.  Place burgers on grill; reduce heat to MEDIUM.  Brush top of burgers with barbecue sauce.
3. Sear burgers on grill 2 min, until they have changed color about one-quarter of way up from bottom.  Turn over; brush with BBQ sauce.  Sear 2-3 min.  Turn again; reduce heat to MEDIUM or LOW.  Close lid.
4. Cook about 8 min. until internal temp reaches 165 degrees.

Grilled Spice Shrimp
 - 1 lb (31-35 count) Beliez shrimp, peeled and deveined
 - 2 tsp Banns Salt Exotica
 - 1 Tbsp Wegmans Basting Oil
You'll need: 4 grilling skewers
Preheat grill on HIGH 10 min.
1. Pat shrimp dry.  Toss with salt exotica and basting oil.  Evenly divide shrimp onto skewers; set aside.
2. Clean grill with wire brush.  Using soft cloth, coat grill grate lightly with vegitable oil.  Place shrimp on grill.  Adjust heat to MEDIUM.  Sear shrimp 2-3 min, until they have changed color one-quarter of the way from the bottom.  Turn over; sear 2-3 min, until thaty have changed one-quarter of the way up from the bottom.  Turn over; sear 2-3 min. until internal temp reaches 130 degrees.  Let rest 2 min.

Gazpacho
-1 seedless cucumber, peeled, 1-inch dice (about 2 1/2 cups)
-1 sweet red pepper, cored, seeded, 1-inch dice
-1/2 medium onion, peeled, 1-inch dice
-3 cloves Food You Feel Good About Vegetable Juice
-3 tomatoes-on-the vine, cored, 1-inch dice
-1/4 cup Italian Classics Chianti Red Wine Vinegar
-1/4 cup Wegmans Pure Olive Oil
-Juice of 1 lime (about 1-2 Tbsp)
-1 jalapeno pepper, seeded, (wear gloves), chopped
-1/2 cup chopped fresh cilantro
-1/2 tsp Wegmans Sea Salt
You'll need: Hand-held blender
Add cucumber, pepper, onion, garlic, vegetable juice, tomatoes, vinegar, olive oil, lime juice, pepper, cilantro, jalapeno, and sea salt to stockpot.  Puree with hand-held blender.  Chill 2 hours and serve.

Vidalia Onion Burger
-1/2 large Vidalia or sweet onion, 1/2-inch dice (1 1/4 cups)
-1/2 tsp Wegmans Sea Salt
-1/4 tsp black pepper
-1 Tbsp Wegmans Basting Oil
-1 lb Wegmans 80% Lean Ground Beef
-2 tsp Wegmans Barbecue Seasoning
-4 Super Soft Vienna Rolls, split and toasted
Preheat oven to 350 degrees.
1. Combine onion, salt, pepper, and basting oil.  Arrange in single layer on baking sheet.
2. Cook 30 min on middle rack of oven, stirring every 10 min.  Remove from oven, let cool.
3. Add ground beef, barbecue seasoning, and onion mixture to large bowl.  Mix well; form into 4 patties.  Season with salt and pepper.
4. Preheat grill on HIGH 10 min.  Clean grill with wire brush.  Using soft cloth, coat grill grate lightly with vegetable oil.  Place burgers on grill; reduce heat to MEDIUM.  Sear 3 min, until meat has changed color one-quarter of way up from bottom.
5. Turn over burgers; cook 3 min.  Turn over again. Cook about 10 min. until internal temp reaches 160 degrees.  Check internal temp by inseting thermometer halfway into thickest part of burgers.  Transfer burgers to clean platter.  Serve on rolls.

Sweet & Tangy Coleslaw
-1 bag (12 oz) Discover the Orient Asian Slaw
-1 large (about 1/2 lb) red sweet pepper, seeded and, 1/4 inch julienne slice
-1/2 cup Wegmans Caribbean Sauce
-1 lime, juiced (1-2 Tbsp)
-1 Tbsp sugar
Optional Add:
-1 small red onion julienne
-1 jalapeno-minced
1. Combine all ingredients in medium bowl, mix well.  Salt and pepper to taste.

Tea
-Just tea Wegmans 67.6 oz.
-Wegmans Organic Lemonade 64 oz.
-Juice of lemon, lime, orange
-Sugar to taste- suger in the raw

Salt Exotica
-2 Tbsp. Sea Salt
-2 Tbsp. Dry Mustard
-2 Tbsp. Corriander
-2 Tbsp. Garlic Powder
-2 Tbsp. Paprika
-2 Tsp. Black Pepper
-2 Tsp. Cayenne Pepper
Mix Altogether
1. Sprinkle on scallops/shrimp etc.
2. Drizzle oil (olive) on top and rub in to blend.
3. Grill preheated high 10 min-well oiled and clean.
4. Scallops etc.- Grill 2 mins on each side to (138-140 degrees) internal temperature.
5. Grill on high heat to med high-depends on your own grill.
6. Place on butter (chipotle) and cover to rest 2 minutes when internal temperature is reached.