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Saturday, February 5, 2011

Garlicky Patty Melts with Provolone

Prep: 10 min, Cook: 20 min; Total: 30 min
Yield: 6 servings
Serving Suggestions: Bacon and Egg Macaroni Salad (see below)

Source: Rachel Ray
  • 2 pounds ground sirloin
  • 1 to 2 Fresno chile peppers, seeded depending on heat tolerance, and finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 2 small sprigs rosemary, finely chopped
  • A handful flat-leaf parsley, finely chopped
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • Softened butter
  • 12 slices good quality white or Italian bread
  • A couple handfuls arugula or baby spinach leaves
  • 12 slices sharp deli-sliced provolone
  1. Heat a griddle or cast iron pan over medium-high heat.
  2. Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat. 
  3. Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

Bacon and Egg Macaroni Salad

Prep: 10 min, Cook: 30  min, Total:40 min
Source: Rachel Ray
  • 6 large eggs
  • 1 pound macaroni
  • 1 pound good quality bacon
  • About 1/4 cup grated onion and its juice
  • 1 clove garlic, grated or pasted
  • 1 rounded tablespoon Dijon mustard
  • About 3 tablespoons white balsamic vinegar or white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon hot sauce
  • 1 (4-ounce) jar chopped pimientos, drained
  • 1/2 cup chopped flat-leaf parsley
  1. Preheat the oven to 375 degrees F.
  2. Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
  3. Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
  4. Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
  5. While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.

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