One recipe everyday

Grilled Hamburger

2012-01-20T20:58:00.000-08:00

Serves: 4

Total cooking time: 30 minutes

Cooking Level: Easy

Ingredients

· 1 1/2 pounds lean ground beef (hamburger)

· Salt and pepper

· 4 hamburger buns or Kaiser rolls

· 2 tablespoons butter, melted

· Accompaniments (see below)

Directions

1. Preheat barbecue grill; brush and oil the grates.

2. Lightly wet your hands with cold water; gently form ground beef into 4 patties, about 1-inch thick and larger than your bun. When forming patties, handle as little as possible because loosely packed burgers are crisper on the outside and juicier on the inside.

3. Poke a small hole in the center as this will stop the hamburger from ring in the center. Don’t worry this hole will close during cooking.

4. Season with salt and pepper.

5. Place patties onto hot grill. Cover barbecue with lid, open any vents, and cook 4 to 5 minutes; turn patties over and cook another 4 to 5 minutes (only turn patties once) or until cooked to your liking (do not press patties with spatula while cooking as juices will escape and the meat will dry out).

6. Remove from grill and transfer onto a serving plate.

7. Brush the hamburger buns or Kaiser rolls with melted butter; toast them on the grill, cut side down for 30 to 60 seconds.

8. remove from grill and place on individual plates.

9. Place the cooked meat onto the bottom slice of the bun and add accompaniments of your choice (see below).

ACCOMPANIMENTS IDEAS:
4 slices Cheddar cheese
8 slices cooked bacon
4 fried eggs
1 tomato, thinly sliced
1 small onion, thinly sliced
Lettuce, cut into 1/4-inch slices
Sweet pickle relish
Ketchup
Mustard
Mayonnaise

Spanish Tapas Mussels

2012-01-20T20:49:00.000-08:00

Serves: 2

Cooking Time: 5 minutes

Cooking Level: Easy

Ingredients

2 teaspoons extra-virgin olive oil
1 8-ounce can chickpeas, rinsed (3/4 cup)
8 cherry tomatoes, halved
1 small onion, chopped
2 cloves garlic, minced
1 4-ounce jar chopped pimientos, rinsed
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground pepper
Pinch of saffron
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry
2 pounds mussels, scrubbed and de-bearded (To de-beard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell)

Directions

Heat oil in a large saucepan over medium heat.
Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
Stir in oregano, pepper and saffron.
Cook, stirring, until fragrant, about 30 seconds.
Pour in broth and sherry, stirring to scrape up any browned bits.
Bring to a simmer and add mussels and stir to combine.
Return to a simmer.
Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes.
Remember to discard any unopened mussels before serving.

Ricotta stuffed Arancini

2012-01-09T15:56:00.000-08:00

Yields: 20 Arancini

Total Cooking Time: 1 hour 40 minutes

Cooking Level: Medium

Ingredients

2 tablespoons extra-virgin olive oil, plus more for frying
1/2 small onion, minced
1 1/4 cups arborio rice
1/4 cup dry white wine
4 cups water
2 teaspoons chopped thyme
Finely grated zest of 1/2 lemon
Salt and freshly ground pepper
1/2 cup fresh ricotta cheese
1 tablespoon freshly grated Parmigiano-Reggiano cheese
All-purpose flour, for dredging
2 large eggs, beaten
1 cup fine, dry bread crumbs

Directions

In a medium saucepan, heat the 2 tablespoons of olive oil.
Add the onion and cook over moderately low heat until softened.
Add the rice and stir over moderately high heat until it is coated with oil and sizzling, about 2 minutes.
Stir in the wine and simmer until evaporated, about 3 minutes.
Add the water and bring to a boil.
Simmer over moderately low heat, stirring occasionally, until the water has been absorbed and the rice is tender, about 20 minutes.
Transfer the rice to a bowl and let cool to room temperature.
Stir the thyme and lemon zest into the rice and season with salt and pepper.
In a small bowl, blend the ricotta with the Parmigiano and season with salt and pepper.
Put 2 tablespoons of the rice mixture in your moistened palm then make an indentation in the center of the mound and fill it with about 1 teaspoon of the ricotta mixture.
Fold the rice around the filling to enclose it and pat the rice into an oval.
Repeat with the remaining rice and ricotta.
In a medium saucepan, heat 2 inches of olive oil to 300 degrees.
Set a rack over a large baking sheet.
Put the flour, eggs and bread crumbs in 3 shallow bowls.
Dredge the rice ovals in the flour, shaking off any excess then dip the ovals in the egg, then coat with the bread crumbs.
Deep-fry 5 ovals at a time until golden brown, about 2 minutes.
With a slotted spoon, transfer the arancini to the rack to drain while you fry the rest.
Serve the arancini hot or warm.

Mexican 7 Layer Dip

2012-01-07T16:23:00.000-08:00

Serves: 8 to 10 people.

Cooking Time: 10 minutes

Cooking Level: Easy

Ingredients:

2 cans jalapeno beans or refried beans
2 avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning
2 tomatoes, diced
1 can pitted black olives, chopped
1 large bunch green onions, chopped
8 ounces sharp cheddar cheese
1 bag tortilla chips

Directions:

Spread jalapeno beans or refried beans evenly over an oblong dish or large, round, flat bottomed dish or bowl.
Mash peeled avocados.
Mix with lemon juice, salt and pepper. Spread on top of beans.
Mix sour cream, mayonnaise and taco seasoning. Spread evenly on top of avocado mixture.
Sprinkle a layer of chopped black olives over the top. Spread an even layer of tomatoes, followed by a layer of chopped green onion over the mix.
Shred cheese and layer it on top.
Use tortilla chips for dipping.

Hush Puppies

2012-01-06T18:40:00.000-08:00

Yield: Makes 2 dozen hush puppies.
Cooking Time: 45 minutes
Cooking Level: Moderate

Ingredients:
• 4 cups vegetable oil
• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 egg, beaten
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups milk
• 1 cup water

Directions:
1. In a cast iron skillet or a large heavy fry pan over medium-high heat, heat vegetable oil to 350° F or until a small amount of batter dropped into the hot oil sizzles and floats.
2. Do not let the oil get too hot or the center of the hush puppies will not cook thoroughly.
3. In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda, milk, and water. Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal).
4. Using two spoons push a small amount of batter into hot oil (370° to 380° F). After about 10 seconds, hush puppies will float to the top and begin to brown.
5. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.
6. Remove from oil and place hush puppies on paper towels; continue cooking the remaining batter (fry in small batches, adding 4 to 6 hush puppies to the oil at a time).
7. Serve hot.
8. NOTE: They can be held in a 200° F oven until serving time (approximately 30 minutes).

Guacamole

2012-01-04T15:11:00.000-08:00

Yields: one cup

Preparation time: 20 minutes

Cooking level: Easy

Ingredients:

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions

1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat

2. Drain, and reserve the lime juice, after all of the avocados have been coated.

3. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic.

4. Add 1 tablespoon of the reserved lime juice.

5. Let sit at room temperature for 1 hour and then serve

Gougeres

2012-01-02T16:57:00.000-08:00

Yields: 30 Gougeres
Total cooking Time: 1 hour 45 minutes

Cooking Level: Easy

Ingredients

1 cup milk
1 cup water
6 tablespoons unsalted butter, cut into tablespoons
3/4 teaspoon salt
1 1/2 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon Piment d’Espelette ( variety of chili pepper that is cultivated in the French commune of Espelette), can be substitutued for Hot Paprika
4 large eggs
2 cups shredded Gruyère cheese
Fleur de sel and cracked black pepper

Directions

Preheat the oven to 400 degrees.
Line 2 baking sheets with parchment paper.
In a large saucepan, combine the milk with the water, butter and salt; bring to a boil over moderately high heat.
Add the flour all at once with the Piment d'Espelette and beat vigorously with a wooden spoon until the flour is thoroughly incorporated.
Reduce the heat to low, return the saucepan to the burner and cook the gougère dough, stirring constantly, until the dough pulls away from the side of the pan, about 3 minutes.
Remove the saucepan from the heat and let stand at room temperature, stirring occasionally, until the dough cools slightly, about 5 minutes.
Add the eggs one at a time, stirring briskly between additions to thoroughly incorporate each egg.
Drop 3-tablespoon mounds of dough onto the baking sheets, 2 inches apart.
Top each round with 1 tablespoon of cheese; sprinkle with fleur de sel and pepper.
Bake the Gougères for 15 minutes and then reduce the oven temperature to 350 degrees and then bake for 30 minutes longer, switching the baking sheets halfway through, until the Gougères are puffed and browned.
Turn off the oven, propping the door ajar with a wooden spoon.
Let the Gougères rest in the oven for about 30 minutes longer, until crisp on the outside but still steamy within.
Serve warm or at room temperature.

Make Ahead

The Gougères can be frozen for up to 1 month.

Defrost in a 350° oven for about 8 minutes.

Chicken Puffs

2012-01-01T17:39:00.000-08:00

Chicken Puffs

Yield: 4 Dozen

Cooking Time: 30 minutes

Cooking Level: Easy

Ingredients:

1 pound de-boned cooked chicken (cut in large chunks)
1/4 cup packed parsley sprigs
1 cup chicken broth
1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
1/2 teaspoon each, salt and celery seed
1/4 teaspoon each, dry mustard and onion powder
1 cup flour
4 eggs

Instructions:

Place large chunks of chicken and parsley in food processor bowl and using S-blade, pulse until finely chopped.
Remove and set aside.
In a large saucepan over high heat, mix chicken broth, oil, Worcestershire sauce and bring to a boil.
Stir the four seasonings into flour.
When broth reaches a boil, add flour all at once.
Stir until the dough forms a ball.
Place dough into mixing bowl. Add eggs one at a time, mixing well after each egg.
Stir in chicken and parsley. Drop by spoonfuls, size of golf ball, onto baking sheet.
Bake at 450°F for 12 to 15 minutes.

Cheesy Chipotle Bacon cups

2011-11-29T14:38:00.000-08:00

Makes: 30 Bacon Cups

Cooking time: 30 minutes

Cooking Level: Easy

Ingredients

· 2 1.9 oz packages frozen, fully cooked mini phyllo shells

· 3 oz block-style cream cheese, room temperature

· 1/4 cup chive and onion cream cheese

· 1 egg

· 2 tsp fresh lime juice

· 2 tsp all-purpose flour

· 1/4 tsp ground cumin

· 1 tbsp chopped chipotle peppers in adobo sauce

· 1/4 cup finely shredded sharp cheddar cheese

· 3 tbsp chopped fully cooked bacon

· 2 tbsp chopped cilantro

· Garnish cilantro sprigs and lime wedges

Method

1. Heat oven to 350 degrees.

2. Arrange the frozen shells on a baking sheet and set aside.

3. In a mixer bowl, beat both cream cheeses, egg, lime juice, flour, and cumin until smooth.

4. Fold in the chipotle peppers and spoon the mixture evenly into each shell.

5. Sprinkle each shell evenly with cheddar and bacon. Bake until filling is set, about 15 minutes.

6. Remove from oven and sprinkle each with some chopped cilantro.

7. Place shells on serving platter and if desired, garnish with cilantro sprigs and lime wedges. Serve at once.

Bruschetta with Smoked Salmon Recipe

2011-11-28T15:54:00.000-08:00

Yields: 4 (lunch or supper) or 24 Appetizer portions (depending on how you cut the bread)

Cooking Time: 10 minutes

Level: Medium

Main ingredients

Loaf of crusty French, Italian, or "artisanal" bread
4 cloves (cut in half ) garlic
4 - 6 tablespoons of olive oil
4 ounce package (cut into small 1" by 2" pieces) of smoked salmon,
4 ounce package of soft chevre, or goat cheese

Optional

Up to 24 - 32 arugula leaves
2 tablespoons capers
Sprigs of fresh dill
Up to 24 - 32 basil leaves

Directions

1. Set your broiler to high.

2. Cut the bread into thick slices - about 3/4" to 1" thick

3. Toast the bread under the broiler until golden brown - about 1 minute on each side.

4. While the toasted bread is still hot, rub it with the cut sides of the garlic cloves to release the garlic scent.

5. Drizzle or brush one side of the toasts with the olive oil.

6. Top each piece of bread with either a piece of smoked salmon, or a thin layer of the goat cheese.

7. Continue adding your other topping ingredients - the arugula, parsley sprigs, dill sprigs, and capers. Have fun and be as creative as you'd like!

8. If you're serving the bruschetta for a family lunch or supper, just put out the ingredients and let everyone assemble their own!

Antipasto Platter

2011-11-27T16:33:00.000-08:00

Antipasto Platter

Serves:12

Cooking time: 30 minutes

Cooking Level: Easy

Ingredients:

½ pound capocollo
½ pound salami
½ pound sopressata
½ pound prosciutto
½ pound mortadella
½ pound smoked ham
½ pound roast beef
½ pound pepperoni
½ pound provolone
½ pound smoked and fresh mozzarella
½ pound brie
½ pound gouda
Peperoncini
Shrimp (optional)
Pickles
Roasted peppers
Marinated tomatoes
Giardiniera (mixed pickled vegetables)
Marinated artichokes
A selection of good olives
Hearts of palm
Marinated mushrooms

Instructions:

Roll each slice of meat and cheese into little tubes.
Arrange on a platter, trying to mix colors for an attractive presentation.
The pickles, peppers, and tomatoes can be placed in small bowls to prevent the liquids from seeping into the other ingredients.
You may want to increase or decrease the amount of meats and cheeses you use depending on the number of guests you are expecting.