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.



 

Cod Alla Puttanesca

   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.



 

Cheesy Spicy Mexican Chorizo Meatball Soup

Soup:
2 TBS olive oil
2 TBS butter
1/2 cup onions, chopped
3 cloves roasted garlic
1/2 cup celery
32 ozs chicken broth (or veggie broth)
1/4 tsp cumin
1/4 tsp chili powder
16 ozs tomato salsa
1 large chipotle in sauce, diced
8 ozs four cheese Mexican blend
2 cups packed fresh spinach
1/2 cup cilantro, fresh chopped
1 cup cooked couscous
8 ozs green salsa (for garnish)
2 TBS lime juice, plus lime slices for garnish


Meatball mixture:
1 lb chicken tenders, ground
3 links chorizo
3 cloves roasted garlic
1/4 tsp cumin
1/4 tsp chili powder
2 TBS lime juice
1/3 cup cilantro, chopped
salt and pepper, to taste

The "Caliente" Grill

 

The "Caliente" Grill is a spicy jalapeno grilled cheese sandwich, made with three different cheeses. It is slowly grilled to insure the cheesy gooiness.  Crispy fried bacon is added for an additional crunch, making this grilled cheese a whopping popper of a sandwich. 

 

 

Ingredients:

 

4 slices potato bread

1/4 cup mayo

2 thick slices Havarti Cheese

2 thick slices Cheddar Cheese

2 strips, fried bacon, chopped

1/4 cup sliced jalapeno peppers

1/4 cup cream cheese

 

 

Directions:

 

1.  Preheat non-stick skillet on medium heat.

2.  Spread mayo on one side of each slice of bread.  Place mayo side down in skillet. 

3.  Layer Sandwich:  Place one slice of Havarti cheese, one slice cheddar cheese, half the bacon, half the jalapeno on top of bread in skillet.

4.  Spread half the cream cheese on each  slice of remaining bread.  Place face down on top of sandwich.  Spread top of sandwich with mayo.  Flip sandwich and grill on other side when slightly browned and toasted.

 

Makes 2 sandwiches 



Lamb and Dill Burger

Burger Sauce:
1/4 cup beer
1 TBS jalapeno, chopped
2 TBS butter
2 TBS brown sugar
1/4 cup balsamic vinegar
salt and pepper, to taste

Burger Mixture:
1 lb ground lamb
4 ozs chopped baby portabello mushrooms
4 ozs feta crumbles
2 TBS dill
2 TBS lime juice
1/2 cup fresh cilantro, chopped
Salt and pepper, to taste

Toppings:
6 burger buns, sliced in half (toasted)
6 slices Havarti Dill cheese
2 cups chopped lettuce
12 thin slices tomato

Dill Yogurt Sauce:
2 TBS fresh dill, chopped
1 cup Greek Yogurt
1/2 tsp jalapeno, chopped
1/2 cup cilantro
1 TBS lime zest
salt and pepper, to taste

Italian Ciccioli Bread

This is my Italian Cicciola Bread.  Chicola means Pork fat.  What better flavor of a bread but to rub pork meat and fat all over your dough, stuff it , and then bake it...yum!!!

 

 

 

 

20 ozs of favorite pizza dough.  (I buy dough from my pizza parlor) 20 ozs is equivalent to an extra-large pizza

1 lb bacon, fried (reserve all fat)

1/2 lb pancetta

1/2 lb prosciutto

1/2 lb capicola

1 lb provolone cheese

1 TBS coarse black pepper

1/2 TBS sea salt

 

Directions:

 

1.  Reserve dough on a clean surface.  Cover and let sit for about 1 hour, bringing to room temperature

2.  Fry bacon.  Break into small pieces in a bowl.  Reserve grease.

3.  Sauté pancetta in the same pan, slightly for just 2 mins on each side.  Chop into small pieces

4.  When dough is ready roll out into an oblong shape (approx. 1/4 inch thick).  Rub half bacon and grease over one side of dough, pressing so bacon adheres to dough.  Season with half of the salt and pepper.  Flip dough over and add additional bacon and grease to other side, pressing to adhere bacon then season with salt and pepper.

5.  Sprinkle chopped pancetta on side facing up.  Then add across the dough the prosciutto, capicola, and provolone.  Make sure to leave at least one inch along the edges to seal.

6.  Roll dough like a jelly roll, sealing all edges.  Season the top of the bread with additional salt and pepper, to taste.

7.  Bake in a preheated 350-degree oven for 20 - 25 mins or until it starts to brown.

 

Serves 6