URBAN Chef

Top 5 Cheese Burgers

2010-11-20T00:53:00.000-08:00

1. Inside-Out Bacon Cheeseburgers with Grilled Green Onion Mayo

Ingredients

5 slices bacon, chopped
4 scallions, cleaned and trimmed
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or reduced fat mayonnaise
1 teaspoon ground cumin
Salt and pepper
4 crusty Kaiser rolls, split
4 leaves crisp romaine lettuce

Directions

Preheat grill pan over high heat.

In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.

Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.

Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheesecrumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.

Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.

Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

2. Stuffed Turkey Burgers

Ingredients

1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers, divided
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 teaspoons salt
Freshly ground black pepper

Directions

Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons each of roasted red peppers and cheese, and top with remaining patties working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper.Grill or broil until cooked through, about 5 minutes per side.

3. Sliders with Chipotle Mayonnaise

Ingredients

Chipotle Mayonnaise:

1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper

Sliders:

1 to 1 1/2 pounds ground chuck, 80/20
Salt and freshly ground black pepper
Cheese slices, your choice
Mini burger buns

Burger Bar (if desired):

Chipotle Mayonnaise
Pickles
Red onion slices

Chipotle Mayonnaise:

Directions

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:

Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

4. Big Mike Burger

Ingredients

Patty #1:

Pecan Burger:

1 1/2 pounds ground beef
6 slices bacon
1/2 cup chopped pecans
3 tablespoons chopped parsley leaves
2 tablespoons grated onion
4 tablespoons (1/2 stick) butter, softened

Patty #2:

Butter Burger:

Salt and freshly ground black pepper
1 1/2 pounds ground beef or ground chuck
4 tablespoons butter, cut into small cubes
4 ounces American cheese, cut into 6 portions

Special Sauce for the "Big Mike":

1 cup mayonnaise
1/2 cup yellow mustard
1/4 cup ketchup
Hot sauce
2 tablespoons finely chopped pickled jalapenos

To serve:

12 hamburger buns
6 leaves lettuce
6 tomato slices
6 onion slices

Directions

Patty #1:

Pecan Burger:

Preheat broiler or grill. Divide ground beef into 12 flat patties. Partially saute bacon - the fat should start rendering, but it shouldn't be crispy. Drain bacon. Mix pecans, parsley, onion, and butter together. Spread mixture on 6 of the patties. Top with remaining 6 patties and seal the edges with the partially sauteed bacon and secure with a wooden toothpick. Broil or grill 10 to 15 minutes, or until cooked to desired doneness, turning once.

Patty #2:

Butter Burger:

Salt and pepper the beef, to taste. Mix beef and cubed buttertogether with your hands and form 6 balls. Push a piece of American cheese into the center of each ball. Mold ground beef around the cheese in the shape of a patty. Cook on hot grill or in skillet to desired doneness.

Special Sauce for the "Big Mike":

Stir all ingredients together until well blended.

To Serve:

Place 1 pecan burger on a bottom piece of 6 buns. Top with another bottom piece of bun and the butter burger. Top with sauce, lettuce,tomato, onion and a top piece of the bun. Discard or save for another use the remaining 6 top bun pieces.

5. Big Bacon Burger

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
1 tablespoon Worcestershire sauce
1 egg
Salt and freshly ground black pepper
1 1/2 pounds ground chuck
1 tablespoon oil, plus more for grill grate
4 slices Jack cheese
4 kaiser rolls, halved and toasted
Chili Mayo, recipe follows
8 slices crisped bacon
Quick-Pickled Onions, recipe follows

Directions

In a large bowl, combine the spinach, Worcestershire, egg, and salt and pepper, to taste. With a whisk, mix the ingredients until egg is broken up and incorporated. Add the meat and with your hands, mix until thoroughly combined. Shape the meat mixture into 4 even patties, to fit the size of the kaiser roll, and put a 1/4-inch slight dimple in the middle of each patty to allow it to cook evenly.

Heat the oil in a large skillet over medium-high heat. Alternately, heat a grill to medium (350 degrees F) and rub the grate with a towel dipped in oil.

Heat the broiler on low heat.

Add the patties to the skillet, and cook for about 4 to 6 minutes.Flip the burgers and cook another 4 to 6 minutes for medium-rare burgers. Alternately, grill the patties uncovered for 4 to 6 minutes, then flip and grill for another 4 to 6 minutes. Top each patty with a piece of cheese and put under the broiler to melt the cheese. Alternately, close the grill top, and cook until the cheese is melted.

For the each burger, spread the bottom of the roll with 1/4 of the mayonnaise. Put the burger on the mayonnaise and top with 2 slices of the bacon and some of the onions. Cover with the top of the roll and serve.

Quick-Pickled Onions:

1 cup apple cider vinegar
2 tablespoons sugar
1/4 cup orange juice
1/2 teaspoon kosher salt
2 medium red onions, halved and sliced paper thin
1 bay leaf

Combine all the ingredients, except the onions and bay leaf, in a medium saucepan over medium heat. Stir until the sugar is dissolved, and then bring to a boil. When the mixture comes to a boil, stir in the onion. Remove the pan from the heat and add the bay leaf. Let sit at room temperature until cool, at least 1 hour.

Chili Mayo:

1/4 cup mayonnaise
2 tablespoons minced fresh cilantro leaves
1 teaspoon chili powder

Combine all the ingredients in a small bowl until evenly mixed. Cover and refrigerate until ready to use.

Texas Chili

2010-11-20T00:22:00.000-08:00

Texas Chili

Ingredients

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

Directions

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime forgarnish

Shrimp Scampi with Linguini

2010-11-20T00:18:00.000-08:00

Ingredients

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzleover a bit more olive oil and serve immediately.

Fried Chicken

2010-11-20T00:10:00.001-08:00

Ingredients

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder,paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,

then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-frythermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

Chicken Enchiladas

2010-11-20T00:09:00.000-08:00

Ingredients

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Crispy Smoked Mozzerella

2010-11-20T00:04:00.000-08:00

Baja Fish Tacos

2010-11-09T08:54:00.000-08:00

Ingredients

Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa

Directions

Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.

Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.

Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

TOP 3 Tailgate Recipes

2010-11-07T23:44:00.000-08:00

1. Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce

Ingredients

20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
1/2 cup barbecue sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon dijon mustard
3 tablespoons chopped chipotles in adobo sauce
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Freshly ground pepper

Directions

Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.

Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.

Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.

Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

2. Jambalaya Sandwich

Ingredients

1/4 pound thick cut bacon, diced
2 sourdough bread loaves (about 1 foot long)
1 pound pork butt or pork loin, cut in 1/2-inch pieces
1 pound smoked sausage, sliced 1/4-inch thick
1/2 pound andouille sausage, sliced 1/4-inch thick
2 cups chopped red onions
1 cup julienned red bell peppers
1 pound boneless chicken thighs, cut in 1/2-inch pieces
2 celery stalks, thinly sliced
1 tablespoon minced fresh garlic
1/4 cup chopped parsley leaves
1 cup chopped green onions
1 teaspoon salt
2 teaspoons freshly cracked black pepper
2 teaspoons cayenne pepper, or to taste
1/2 cup water
1 pound Havarti cheese, thinly sliced

Directions

In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp. Remove from the pan and drain on a paper towel.

Preheat the oven to 200 degrees F. Cut the bread lengthwise and put in the oven.

Add the pork to the bacon grease, and cook on medium-high heat until the pork is 3/4 cooked. Next add the sausages, onions, and bell peppers and cook until the onions are translucent.

Add the chicken, celery, garlic, parsley, and 3/4 cup green onions. Cook until chicken is tender, then season with salt, pepper, and cayenne. Stir in the water and combine thoroughly. Cover and let sit for 15 minutes.

Evenly divide the meat mixture and cheese to each loaf. Top thecheese with the bacon and remaining green onions. Cut the loaves in half and serve.

3. Meaty Quesadillas

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing
3 cloves garlic, minced
1 teaspoon ancho chili powder
1 pound lean ground beef or lamb
1 tablespoon finely chopped fresh oregano
Kosher salt and freshly ground pepper
4 scallions, thinly sliced
4 10-inch flour tortillas
3 1/2 cups shredded muenster or monterey jack cheese
Fresh salsa and/or sour cream, for serving

Directions

Heat the olive oil in a large skillet over medium heat. Add the garlic and chili powder and cook 1 to 2 minutes. Add the beef, oregano, 1 teaspoon salt, and pepper to taste. Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes. Add the scallions and cook 5 to 6 more minutes.

Heat a large griddle or skillet over medium heat. Brush 1 side of each tortilla with olive oil. Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each. Cook until the bottoms are golden brown and the cheese is melted. Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon. Continue to cook until the quesadillas are crisp, turning once. Repeat to make 4 quesadillas.

Cut into wedges and top with salsa and/or sour cream

Chocolate Pecan Pie

2010-11-07T23:28:00.000-08:00

Ingredients

1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 ounces semisweet chocolate, chopped

Directions

Preheat the oven to 375 degrees F.

Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.