Preparation Time: 15 minutes, Start to finish: 30 minutes
Serve with: Salad, Grilled Vegis, Poblano Potato Salad (see next recipe)
Internet Address: http://www.foodnetwork.com/recipes/bobby-flay/philly-burger-recipe/index.html
1. Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
2. Provolone: Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
3. Hot Peppers: Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
4. Roasted Peppers : In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
5. Onions: Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.
Sunday, August 1, 2010
Gonzales Steak
Serves: 4
Preparation Time: 10 minutes, Start to finish: 25 minutes
Serve With: Salad, Grilled Vegis (check out your local farmers market for great vegis to grill)
Internet Address: http://www.foodnetwork.com/recipes/the-best-of/gonzales-steak-recipe/index.html
3 green Anaheim chiles, roasted and peeled
Salt
1 clove garlic, chopped
1 Pinch dried Mexican leaf oregano
10 cut New York strip, ¥top sirloin, or tenderloin of beef or buffalo steak (10 to 12)
1/2 teaspoon canola oil
Freshly ground black pepper
1 teaspoon butter, optional
1. Slit chiles and remove seeds. Chop 2 of the chiles into fine dice and mix with the salt, garlic, and oregano. (New Mexicans traditionally like to leave a few seeds in the dish. The seeds give it life, they say.)
2. With a very sharp knife, cut a horizontal pocket into the steak. Stuff the chopped chiles into the pocket. Brush the meat and the remaining chile with canola oil. Grill the steak on both sides to desired doneness. If using buffalo, watch carefully so as not to overcook (because it contains less fat than beef it cooks much faster and is best medium-rare).
3. Salt and pepper the meat. Grill the remaining whole-roasted chili to get a nice grid mark on it. Lay it across steak for garnish. A teaspoon of butter on the steak as a special treat is heaven. To make brown butter, simply place the butter in a saute pan over medium-high heat and allow to melt and turn golden brown.
Preparation Time: 10 minutes, Start to finish: 25 minutes
Serve With: Salad, Grilled Vegis (check out your local farmers market for great vegis to grill)
Internet Address: http://www.foodnetwork.com/recipes/the-best-of/gonzales-steak-recipe/index.html
3 green Anaheim chiles, roasted and peeled
Salt
1 clove garlic, chopped
1 Pinch dried Mexican leaf oregano
10 cut New York strip, ¥top sirloin, or tenderloin of beef or buffalo steak (10 to 12)
1/2 teaspoon canola oil
Freshly ground black pepper
1 teaspoon butter, optional
1. Slit chiles and remove seeds. Chop 2 of the chiles into fine dice and mix with the salt, garlic, and oregano. (New Mexicans traditionally like to leave a few seeds in the dish. The seeds give it life, they say.)
2. With a very sharp knife, cut a horizontal pocket into the steak. Stuff the chopped chiles into the pocket. Brush the meat and the remaining chile with canola oil. Grill the steak on both sides to desired doneness. If using buffalo, watch carefully so as not to overcook (because it contains less fat than beef it cooks much faster and is best medium-rare).
3. Salt and pepper the meat. Grill the remaining whole-roasted chili to get a nice grid mark on it. Lay it across steak for garnish. A teaspoon of butter on the steak as a special treat is heaven. To make brown butter, simply place the butter in a saute pan over medium-high heat and allow to melt and turn golden brown.
Linguine Pesto with Italian Chicken Strips
Sorry for the duplicate. My grocery store didn't have pesto last week. So, on our trip to Costco yesterday we bought pesto. Pesto freezes great! I freeze it in ice cube trays.
http://www.tasteofhome.com/Recipes/Linguine-Pesto-with-Italian-Chicken-Strips
http://www.tasteofhome.com/Recipes/Linguine-Pesto-with-Italian-Chicken-Strips
Flat Out Pizzas
1 Serving
Serve With: Salad
Flatout Bread (http://www.flatoutbread.com/)
1 Flatout® Light Flatbread
1/4 cup pizza sauce
1/2 cup cheese, shredded
You Favorite toppings
1. Preheat outdoor grill. Lightly oil both sides of Flatout. Top with pizza sauce, ham, pineapple and cheese. Place Flatout directly on grill for 4 minutes at medium heat with lid closed. Remove, cut into slices. Enjoy!
2. Alternate Cooking Options: Cook lightly oiled Flatout in 350°F oven directly on grate for 7 minutes. Remove, top with pizza sauce, ham, pineapple and cheese. Return to over, cook 7 more minutes. Remove and cut into slices.
Serve With: Salad
Flatout Bread (http://www.flatoutbread.com/)
1 Flatout® Light Flatbread
1/4 cup pizza sauce
1/2 cup cheese, shredded
You Favorite toppings
1. Preheat outdoor grill. Lightly oil both sides of Flatout. Top with pizza sauce, ham, pineapple and cheese. Place Flatout directly on grill for 4 minutes at medium heat with lid closed. Remove, cut into slices. Enjoy!
2. Alternate Cooking Options: Cook lightly oiled Flatout in 350°F oven directly on grate for 7 minutes. Remove, top with pizza sauce, ham, pineapple and cheese. Return to over, cook 7 more minutes. Remove and cut into slices.
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