Monday, April 18, 2011

Stuffed Burgers with Pepper Jack Cheese

These beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.


Ingredients:


2 large avocados, preferably Haas, peeled and pitted
1 Tbs. fresh lime juice
Kosher salt, to taste
1 1/2 Tbs. chopped fresh cilantro
1 1/2 lb. ground beef
2 oz. pepper jack cheese, grated
Freshly ground pepper, to taste
4 hamburger buns
8 bacon slices, cooked until crispy

Directions:


Prepare a medium-hot fire in a grill. Place a cast-iron griddle on the grill to preheat. 

In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside. 

Divide the ground beef into eight 3-oz. portions and shape each into a ball. 

Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper. 

Place the burgers on the griddle and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices.

Serve immediately. Serves 4.

Williams-Sonoma Kitchen.

William- Sonoma Mac And Cheese Frittita

Ingredients:

  • 8 eggs
  • Salt and freshly ground pepper, to taste
  • 1 1/2 tsp. unsalted butter
  • 2 1/2 tsp. vegetable oil
  • 3 cups cooked macaroni, chilled
  • 6 oz. ham, cut into 1/4-inch cubes
  • 3/4 cup fresh or frozen peas, blanched if frozen
  • 8 oz. cheddar cheese, cut into 1/2-inch cubes

Directions:

In a bowl, whisk together the eggs, salt and pepper. Set aside. 

In the deep half of a frittata pan over medium heat, melt the butter with 1 1/2 tsp. of the oil. Add the macaroni, ham and peas and cook, stirring occasionally, until heated through, about 2 minutes. Using a spatula, flatten the mixture and spread it evenly across the pan. Cook, without stirring, until a golden crust forms underneath, 5 to 6 minutes. Sprinkle the cheese on top and let melt for 1 minute. 

Meanwhile, in the shallow half of the frittata pan over medium-low heat, warm the remaining 1 tsp. oil. Pour the eggs over the macaroni in the deep pan. Place the shallow pan upside down on top of the deep pan and cook until the edges of the frittata are set and the center is beginning to set, about 4 minutes. Uncover the pan and gently run the spatula around the edge of the frittata to loosen the sides. Re-cover with the shallow pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 2 to 4 minutes. 

Carefully slide the frittata onto a serving plate and let rest for 3 to 5 minutes before slicing. Serves 8.

Williams-Sonoma Kitchen.

 

Sunday, April 17, 2011

Clementine Bakery Butterscotch Brownies

 

Note: Adapted from Clementine Bakery in Los Angeles

3/4 cup plus 2 tablespoons (3.5 ounces) flour

11/4 teaspoons baking powder

1 teaspoon salt

1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar

5 tablespoons butter, melted

1 extra-large egg

1/2 plus 1/8 teaspoon vanilla extract

1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.

Each of 16 servings: 152 calories; 2 grams protein; 22 grams carbohydrates; 0 fiber; 7 grams fat; 3 grams saturated fat; 23 mg cholesterol; 16 grams sugar; 194 mg sodium.

Source:  Culinary S.O.S. L. A. Food Times

Tuesday, April 12, 2011

Louie’s Italian Beef Seasoning…

My friend, Barb, is a huge fan of Louie’s Seasoning.  You can buy it at your local grocery or it’s available on their website.

Friday, April 1, 2011

Ina Garten, Barefoot Contessa, Tequila Lime Chicken


 

Ingredients

  • 1/2 cup gold tequila
  • 1 cup freshly squeezed lime juice (5 to 6 limes)
  • 1/2 cup freshly squeezed orange juice (2 oranges)
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
  • 1 tablespoon minced fresh garlic (3 cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

 

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Source:  Food Network