Grilled Turkey Burgers

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Nov 182011
 

When i go to the store i buy ground turkey instead of ground beef. It is better
for you, and you can use it in any recipe that calls for ground meat. Here is a
recipe that i tried and wanted to share with you…

1 egg lightly beaten
2/3 cup dry bread crumbs
1/4 cup finely chopped green pepper
2 green onions, finely chopped
2 tablespoons milk
1/2 tsp pepper
1 pound ground turkey
2 tbsp Orange marmalade
5 hamburger buns split
5 slices cheddar cheese
5 onion slices
5 tomato slice
1/2 cup shredded lettuce

1. In a large bowl, combine the first seven ingredients. Crumble
turkey over mixture and mix well. Shape into five 1/2 inch thick
patties.

2. Coat grill rack with cooking spray before starting the gr ll.
Grill the patties, uncovered, over medium heat for 8 to 10 minutes,
turn and brush with the marmalade. Grill 8-10 minutes longer or until
a meat thermometer reads 170.

3. Grill buns cut side down on 2-4 minutes or until they are lightly brown.
Server burgers on buns with cheese, onion tomato and lettuce.Yield 5 servings

When Life Gives You Green Tomatoes…

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Oct 262011
 

I’m heading back east as explained in the last post, so all I have for you today is a rerun of fried green tomatoes.

I hear this hasn’t been a great year for tomatoes, but no matter what the weather, or how terrible your crop is doing; you can always count on lots of firm green tomatoes.

If you’ve never had fried green tomatoes, I say give them a try — you may love them, but then again, they have a very unique flavor, so there’s a chance you won’t care for the warm, crispy tartness of it all. There’s only one way to know.

I’ve posted the video here, but to read the original post, and get the ingredients, please click here! Enjoy!

[youtube=http://www.youtube.com/watch?v=xPR0xFgCAZY]

Artichoke and Shrimp Salad

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Oct 222011
 

Try this Artichoke and Shrimp Salad recipe…its recommended !

INGREDIENTS

  • 2 sm. jars artichoke hearts
  • 1 sm. can shrimp or shrimp pieces
  • 2 lg. tomatoes or 3 sm. tomatoes
  • 4 stalks celery
  • Cucumber slices, optional
  • 1 bottle Creamy Caesar dressing (i.e. Gerard’s Caesar)

Slice artichoke hearts, celery and tomatoes in small pieces. Blend all ingredients with creamy
Caesar dressing and serve. To make ahead, slice all ingredients except tomato which can be added prior to serving. Keeps well overnight. And the vegetable recipe is ready to serve…nice ! Enjoy !

Beef Short Ribs Braised with Wild Mushrooms and Tomato – I Sure Hope You’re Having Bad Weather

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Oct 182011
 

This video recipe for beef short ribs braised with porcini mushrooms and tomato is so comforting, so satisfying, and so deeply warming that when I make it, I’m actually disappointed if it’s not storming outside.

I mean, why waste a dish like this on a nice day? I haven’t quite mastered controlling the weather yet (although, from what I hear, many of my old habits have raised the globe’s temperature a little), but this time of year you can usually count on Mother Nature blessing you with some cold, wet weather in which to enjoy these ribs.

The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they’ll find them for you!) until they turn into a triumph of fork-tender goodness.

I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try. Enjoy!

[youtube=http://www.youtube.com/watch?v=Svl7ldAOjOo]

Ingredients:
1/2 cup dried porcini mushroom
1/2 cup water
2 1/2 to 3 pounds beef short ribs (about 8-10 pieces)
salt and freshly ground black pepper to taste
2 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup tomato sauce
1/2 tsp salt
pinch of cayenne
1 bay leaf
1 tsp dried rosemary

A Summer Scramble – Wet and Wildly Delicious

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Oct 142011
 

Cooking isn’t about always doing the right thing, and this summer scramble is a perfect example. Adding juicy, sweet cherry tomatoes to a scramble tastes great, but it’s not a common practice since having a pool of liquid under your eggs is considered bad form. I don’t care – I have toast.

I could have used the slow, low-heat scrambling method I’ve demonstrated before, and tossed in the tomatoes and feta in right at the end, but I don’t feel the tomatoes and cheese really get heated all the way through. Besides, did I mention I had toast? Soaking up all that goodness is a big part of why I love this so much.

Anyway, cherry tomatoes are peaking right now, and the “Sweet 100′s” variety I used here are, without a doubt, the sweetest fresh tomato you can buy at a grocery store. In fact, make that the only sweet, fresh tomato you can buy at a grocery store.

As I suggest in the video recipe, make sure you have all your prep done before a pan is placed over the flame. Start to finish, this will only take a minute to cook, and trying to slice and dice while the eggs are in the pan is a recipe for disaster. I hope you give this colorful, summer breakfast a try soon (or you’ll have to wait until next year). Enjoy!

[youtube=http://www.youtube.com/watch?v=TFJ6oR89Vb8]

Ingredients per portion:
olive oil
3 large eggs
1 tablespoon basil chiffonade
2 tablespoon crumbled feta cheese (try to find goat’s milk feta – it’s awesome)
pinch of hot pepper flakes
flaky sea salt to taste

Homeade Chili

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Oct 062011
 


This chili is so good and easy.. everybody will come back for seconds.

2 pounds lean ground beef
1 large onion chopped
1 tbsp olive oil
2 to 4 cloves garlic minced
3 to 4 tbsp of chili powder
2 cans tomato sauce
2 cans diced tomatoes
1 green bell pepper chopped(optional)
1 14.5 ounce can of beef broth
1 tsp onion powder
2 cans of pinto beans

1.In large skillet with olive oil, brown ground beef with onion,
minced garlic and bell pepper. Drain.

2.Add beef broth, chili powder, tomato sauce, onion powder, diced tomatoes and pinto beans.
Stir well. Let simmer for 35 to 40 minutes. Serve with your choice of cheese on
top.

Greek Orzo Salad

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Sep 292011
 

INGREDIENTS
1 cup uncooked orzo pasta
6 teaspoons olive or canola oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar or cider vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

SERVINGS
8

PREP
15 min.

TOTAL
15 min.

DIRECTIONS
Cook orzo according to package directions; drain. In a serving bowl, toss orzo with 2 teaspoons oil. In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese. Yield: 8 servings.

And the winner is…Chicken Parmesan!

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Sep 232011
 

The viewers have spoken! Tomorrow’s post will be my version of the ubiquitous Chicken Parmesan. It was kind of cool letting you, the readers, decide on what I would demo. But, since I wanted to do the 3-Corn Polenta, this is the last poll I’ll ever have. As we all well know, democracy just doesn’t work! Ok, just kidding, I’m sure you will see the occasional poll posted here on various topics. Anyway, like I said in the original post, this was more of a test of how the polling software works, and much to my surprise it did work and was easy to manage. By the way, I will eventually demo all the other options listed in the poll. So, be sure to tune in tomorrow to see this Italian-American classic done Chef John style.

Here are the “official” results:

Terong Balado (Indonesian Baked Eggplant in Chili Sauce)

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Sep 152011
 

Ingredients:

  • 1 large eggplant
  • 3 garlic cloves, sliced or chopped
  • 4 tbs (50g) chopped onion
  • 1 1/2 (400ml) fresh ripe tomatoes
  • 1 tsp (5 ml) sugar
  • 1 tsp (5ml) salt
  • 2 tsp (10ml) fresh red hot chili peppers
  • 1/2 cup (125 ml) water
  • 2 tbs (30 ml) vegetable oil

Preparation:

  1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200C for 20-25 minutes, or until they are soft but not mushy.
  2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste.
  3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).
  4. Pour the sauce over the eggplant, and serve immediately.

Servings : 6

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