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Classic Bacon Cheeseburger

Keen's Cheddar cheese

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Classic Bacon Cheeseburger

Classic barbecue bacon cheeseburger.

6 slices bacon
2 pounds ground chuck (80% lean)
Kosher salt
Freshly ground black pepper
6 thin slices extra-sharp Cheddar cheese
6 hamburger buns
6 crisp lettuce leaves
6 slices ripe tomato
Ketchup (optional)
Mustard (optional)

 

In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Remove the pan from the heat.

 

Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper.

 

Grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

 

Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired.

 

Makes 6 servings.

A jammy red wine will match this classic burger perfectly. Consider a Zinfandel, a ripe Beaujolais from a recent vintage, or a heady Côtes-du-Rhône or Vacqueyras from southern France.

 

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American Cheese Burgers

Vintage Ad #1,416: Worcestershire Sauce '11

Image by jbcurio via Flickr

American Cheese Burgers

American Cheese Burger

450 g (1 lb) minced beef
2 tsp Schwartz American Barbecue Simply Shake
Seasoning
2 tsp Worcestershire sauce
1 medium egg, beaten
50 g (2 oz) Cheddar cheese


Mix the minced beef, American Barbecue Seasoning, Worcestershire sauce and egg together in a large bowl. Cut the cheese into 4 cubes.

Divide beef mixture into 4. Place the cheese in the centre of each and mould the meat into a burger shape.

Grill on the barbecue for 10-15 minutes, turning occasionally.

Serve in a sesame bun with salad, ketchup or mayonnaise.

 

Makes 4 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Fast Food, Meats

 

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Hot Tenderloin Sandwich

Hot Tenderloin Sandwich

Hot Tenderloin SandwichThin slices of supple grilled beef give this simple recipe most of its glory and glamour. The sour cream dressing, grated cheese, and peppery arugula add their own spectacular touches but remember, it’s still a sandwich. Plates are optional.

1 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 center-cut beef tenderloin, 2 to 2-1/2 pounds
Extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large French baguette, sliced in half lengthways
1 bunch arugula, washed and dried
1 cup grated Fontina cheese

In a small bowl, mix together the sour cream, horseradish, and mustard. Set aside.

Lightly brush or spray the tenderloin with the olive oil and season with salt and pepper. Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Sear over Direct High heat until well marked, 8 to 10 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 140° F for medium rare, about 20 minutes. Remove from the grill, and let rest for 3 to 5 minutes. The internal temperature will rise 5° F to 10° F during this time. Cut into 1/8-inch slices.

Lightly brush the cut side of the baguette with olive oil and grill, cut side down, over Direct Medium heat until lightly toasted, about 30 seconds.

Spread the baguette with the sour cream mixture, layer with arugula and sliced tenderloin, then top with the grated cheese. Cut crosswise into individual sandwiches.

Makes 6 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Bread, Cheese, Meats

 

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Honey & Mustard Rib of Beef

A bottle of Hannaford store brand Dijon mustard.

Image via Wikipedia

Honey & Mustard Rib of Beef

Barbecue Recipe - Honey & Mustard Rib of Beef

1 tbs Schwartz Mustard Seed
2 tbs Dijon mustard
2 tbs runny honey
1.5 kg (3 lb 4 oz ) rib of beef on the bone
1 packet Schwartz Mix for Classic Roast Beef Gravy
Sea salt and black pepper

Place the meat on the grill and cook for 20 minutes. Meanwhile, mix together the Mustard Seeds, Dijon mustard and honey. Season well. Remove the joint from the grill and spread half the mustard mixture over the meat.

Cook the meat uncovered for 30 minutes. Remove the joint from the grill and spoon over the remaining mustard mixture and baste with the cooking juices. Cook for a further 15 – 30 minutes.

For rare beef, reduce this cooking time to 45 minutes. For medium cooked beef, cook for 1 hour. For well done beef, increase the cooking time to 1 hour 15 minutes. Remove the cooked joint from the grill and cover with foil and a clean cloth and leave to stand for 15 minutes before carving. Make up the Gravy Mix following packet instructions and serve with the beef.

Makes 4 servings.

Makes 6 to 8 servings.


 

 
 

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Betty’s Version of Cheesy Peas

Velveeta Cheese

Image via Wikipedia

In this video, Betty demonstrates how to make her version of Cheesy Peas. This recipe was inspired by our recent trip to Michael’s Restaurant in Ravenna, Kentucky. I have made almost every item that we found on the salad/buffet bar in bettyskitchen. I also have Blakemore peas in bettyskitchen, which is a vegetable side dish that is a little more elaborate than this simple version of Cheesy Peas, and you may prefer it.

Ingredients:

12-oz. package frozen green peas
8-oz. package Velveeta cheese product, cut into cubes
2-oz. jar sliced pimientos, undrained

Steam a 12-oz. package of frozen green peas, until they are crisp-tender. (They should retain their bright green color. If you don’t have a steamer, you may boil the peas until crisp-tender and then drain.) While the peas are being steamed, prepare your cheese sauce. In the top of a double boiler, place 8 ounces of Velveeta cheese, cut in cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir continuously, until cheese is melted. Do not overheat. By the time the cheese sauce is melted, the peas will probably be steamed to the appropriate degree of doneness. Combine the peas and the cheese sauce. Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This makes a great side dish that goes with just about anything! I hope you enjoy the recipe! Love, Betty 

 

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Vegetarian Thanksgiving Menu with Some Exotic Flavors

A slice of homemade Thanksgiving pumpkin pie s...

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Thanksgiving, historically and traditionally, is about giving thanks to friends, family (and back in the day God) for everything that we have. There is nothing in there that says- to display your thankfulness eat a turkey. Therefore, the concept of Thanksgiving is not about the bird, it’s about being thankful for what you have and giving back to people. What’s the best way to express that than saving a birds life and making your Thanksgiving vegetarian (or vegan)?! After hearing my menu, you won’t even realize that the turkey is missing, cause the selections are just that good! Take a look at what I’m making (full recipes & pictures coming Friday!):

My Vegetarian Thanksgiving Menu-

  1. Roasted Garlic Mashed Potatoes with Rosemary, Chili & Chives (can be made Vegan)
  2. Baked Sweet & Spicy Sweet Potato Fries (Vegan)
  3. Herbed Brioche Stuffing with Walnut & Figs (and I’m baking a fresh loaf of Brioche!)
  4. Individual Acorn Squashes stuffed with Indian Biryani & Caramelized Onions (for those picky eaters AKA my Daddy) (Vegan)
  5. Homemade Dulce de Leche Ice Cream- drizzled with Fresh, thick Caramel
  6. Poached Pears with Brandy & Cranberries (Vegan)
  7. Pecan Pie
  8. Pumpkin Pie

I can’t WAIT to get started! It’s going to be a yummy and healthy Thanksgiving! So put your bib on, cause there’s going to be a lot of eating goin’ on! Oh, also notice that half of my menu items are vegan/can be made vegan! YUM :)

 

 
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Posted by on March 25, 2011 in Chef Priyanka

 

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Ultimate Superbowl Game Day Recipe

Joe Theismann's Superbowl Ring & Conference ring

Image via Wikipedia

Source: chefpriyanka.wordpress.com

by chefpriyanka

Here’s a list of yummy dishes you can serve at your Superbowl Party! They’re hearty, healthy and best of all, they’re vegetarian! Your guest will be begging for more! Full of spice and flavor, you don’t need the wings or the chili on top of your nachos to be satisfied while rooting for your favorite team. Try one of these and you’ll surely be happy you did :)

Indian Stuffed Masala Peppers with Paneer

  • Just think of an ordinary Jalapeno Popper but spicier, heartier and just plain BETTER! You won’t be dissatisfied with this lil guys- plus they’re super easy to make and can be made vegan!

Roasted Red Pepper Tapenade with Roasted Onions & Garlic

  • Great chunky dip for tortilla chips, pita chips, vegetables and crackers! Spicy n’Sweet and so good for you too! You won;t be disappointed!

Mini Grilled Cheese Tikka Masala

  • Spicy-Indian Twist on an American Classic! Just cut into 4 pieces and you’ve yourself some bite-size gooey and scrumptious sandwiches!

Basil “Aioli” Dipping Sauce

  • Fresh and Creamy sauce can be used to pour over pasta, spinach-artichoke dip & more!


Smokey Potato & Green Chili Tofu Kati Rolls

  • Ever had a Kati Roll? A warm Indian naan/chappati bread filled with my Smoky Potatoes and Green Chili Tofu- these are sure to be a hit at your party! Easy to grab and eat (thin burrito shape) and great to dip in chutney!

Roasted Garlic & Chili Hummus

  • I don’t think this needs much explaining. It’s spicy, it’s garlicky, it’s good. Mm


Baked Sweet nSpicy Sweet Potato Fries

  • Why load yourself up on that fried junk when you can happily eat handfuls of these crunchy and flavorful sweet potato fries?

Banana Bread Cake Pops

  • Ok, you need dessert. And when everyones jumping around rooting for their teams, this is probably the best, stress-free and CLEAN dessert to hand out! Moist and chocolatey- how can you go wrong with these?

Mini Apple Tartlets with Chocolate

  • Want Apple Pie but not all the plates and forks that go along with it? Then this dessert is perfect for you!
 
 

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