Tuesday, May 19, 2015

Chorizo Bacon Double Burger with Beer Glazed Pickles and Onions

Monday, May 11, 2015

Buffalo Chicken Mac and Cheese Sandwich with Celery Slaw





1/2 cup fry oil
1 cup seasoned bread crumbs
2 eggs
1/2 cup buffalo sauce
8 chicken tenders, pat dry on paper towels
4 ozs blue cheese crumbles
8 Slices potato bread
1/2 cup mayo, for spreading on bread


Slaw Ingredients:
1/2 cup celery, chopped fine
1/2 cup shredded carrots
1 cup shredded cabbage
1/4 cup red onion
1/2 cup mayo
1/4 tsp celery seeds
1 TBS sugar
2 TBS vinegar
1/8 tsp salt, or to liking
1/8 tsp course pepper, or to liking


Mac and Cheese Ingredients:
1/2 lb shells or elbows, cooked
2 TBS butter
1/2 lb cheddar cheese
1/2 cup milk
3 TBS grated cheese
1/4 tsp or salt, or to liking
1/4 tsp course pepper, or to liking

Directions:
1.  In large skillet add fry oil.  Heat on med/high
2.  Add bread crumbs in medium size bowl.  Add eggs in separate bowl and beat.  Add buffalo sauce in third bowl, put aside.
3.  Dip tenders in egg then into crumbs, coating on all sides.  Add to hot oil in skillet.  Fry for approx. 3-5 mins (depending on thickness).  Flip and brown other side.  Remove from skillet and place on paper towel to drain excess oil from chicken.
4.  Mix all ingredients of slaw in medium size bowl.  Chill until ready to use.
5.  Boil water for pasta, cook al dente (lightly medium).  Drain and add to cheese sauce.
6.  Cheese Sauce:  In medium/low size pan add butter.  Melt on medium heat.  Do not burn.  Add cheddar cheese and milk.  Melt completely, stirring.  Lower temp, if needed.  Add grated cheese and season with salt and pepper.  Add drained pasta to cheese sauce.
7.  To assemble Grilled Cheese:  In large non stick skillet, heat on med/low.  Spread mayo on one side of each slice of bread.  Place 4 slices mayo side down in skillet.  Add approx. 1/3 cup mac and cheese on each slice of bread in skillet.  Coat each chicken tender in buffalo sauce and add two tenders on top of mac and cheese.  Add approx. 1 oz blue cheese crumbles on top.  Add slice of bread on top of blue cheese (mayo side up).  When bottom slice is toasted, flip carefully.  Grill other side until browned approx. 2 mins. 
8.  Remove from skillet and add to plate.  Carefully remove top slice and add approx. 1/4 cup of slaw.  Replace slice of bread, pressing lightly to insure closure. 
Recipe makes 4 grilled cheese sandwiches

Friday, May 1, 2015

Chorizo Bacon Double Burger with Beer Glazed Pickles and Onions



Ingredients:
1/2 lb thick cut bacon, fried (reserve grease)
2 TBS butter
2 TBS brown sugar
1 TBS jalapeno, sliced
1/4 cup gluten free beer
1/4 cup balsamic vinegar
1 large cucumber, sliced 1/4 inch thick
1 large red onion, slice 1/4 inch thick


Burger Mixture:
2 lbs ground pork
3 chorizo links
1/2 cup cilantro, chopped
1/2 tsp salt
1/2 tsp course pepper


Burger Toppings:
4 thick gluten free buns (or any thick bun), sliced in thirds (toasted on grill)
8 thick slices Havarti cheese
8 thick slices Cheddar cheese
2 cups shredded lettuce
8 thin slices tomato
8 sprigs cilantro
bacon strips
1/3 cup each of mayo, ketchup and Dijon mustard


Directions:
1.  Heat grill on medium/high heat.  Cook bacon on grill safe pan, on grill.  Brown on one side then flip and cook other side.  Reserve grease.
2.  In large bowl fold together ingredients for burger.  Divide mixture into four balls, then divide each ball in half.  Place each ball between plastic wrap or wax paper and hit with mallet to flatten.  Good on grill for approx. 5 mins. each side.  Remove from grill and cover.  (burgers will continue to cook in sauce)
3.  Heat skillet on side burner of grill to medium.  Add bacon grease, butter, brown sugar and jalapenos.  Cook, stirring until sugar dissolves, approx. 2 mins. 
4.  Add beer and balsamic.  Cook down and reduce liquid,  approx. 5 mins. or until thickens.
5.  Add cucumbers and onions to sauce and cook until soft.  Remove and cover
6.  Add burgers to sauce and cook, flipping to cover both sides with sauce.  Total 3 mins.  Be careful not to over cook.  Top burgers with one slice of cheese.  Repeat process to cook remaining burgers.
7.  To assemble burgers:  Top each burger with Havarti cheese and cheddar cheese with the middle slice of bread separating the two.  Add remaining ingredients. 
Note: Brush buns with remaining sauce for flavor.

Triple Pork Beer Based Two Cheese Double Burger


   Puttanesca is a light marinara sauce, mainly made with the bold, salty and spicy flavors from anchovy, capers, kalamata olives, fresh cooked tomatoes and red pepper flakes, and tossed with pasta.  I took this traditional sauce and incorporated fresh cod.  The cod was broiled with juice reserved, and added to the sauce, to intensify the marinara of the Cod Alla Puttanesca.  The dish is garnished with an artichoke heart. 
 
 
 
 
2 lbs fresh cooked Roma (or Plum)Tomatoes, skins removed. (or Substitite 32 ozs can crushed tomates)
2 cups water
1/4 cup olive oil, divided
1 small can anchovy
1/2 cup chopped onion
2 cloves garlic, chopped
4 TBS capers, rinsed in water
1/2 cup kalamatta olives, sliced (or black olives)
1/4 tsp course pepper
1/4 tsp red crushed pepper, or to liking
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 lb fresh cod, sliced into 1/4 lb pieces
4 artichoke hearts, cooked, stem removed (for garnish)
1 lb spaghetti
  
 
 
Directions: 
1.  Slice tomatoes in half, lengthwise.  Add to large sauce pot with water.  Cook on med/high heat until soft and skin starts to wrinkle, approx. 30 mins.  Water should dissolve.  If tomatoes are not soft, more water can be added.  Remove from pot to cool.  Discard any leftover water, if any.  Skin should peel off easily.  Discard skins.  Dice tomatoes into small pieces.  Set aside.
2.  To pot add 1/4 cup olive oil, anchovy, onions and garlic.  Stir and Saute until anchovy disolves and onions become soft, approx. 5-7 mins.
3.  Add tomatoes, capers, olives, peppers, basil and parsley, stir.  Scrap the bottom of pan to loosen all the flavors that might be stuck to bottom. Reduce temp down to medium heat.  Cook for approx. 20 mins. 
4.  Slice cod into individual pieces.  Brush with olive oil.  Season with salt, pepper and red pepper flakes.  Broil cod for approx 8-10 mins, or until done.  Cod should be flaky.  Add juices from broiled cod to sauce.  Stir.
5.  Serve Cod with spaghetti and puttanesca sauce.  Garnish with Artichoke Heart and parsley.

Note 1:  To make Artichoke Flower:  Trim the stem off artichoke heart.  Gently open artichoke, folding back the leaves to create a flower.
Note 2:  Season with salt last, after tasting.  Anchovy might be salty enough for dish.