Best Burger Recipes : Recipes and Cooking : Food Network.
If you are still looking for some great burger ideas to use on the grill today, Food Network has these 50 burger recipes that can fill all your needs. There’s nothing like a good burger so you are sure to find a recipe you like on this list. Check it out!
I try to make a stir-fry recipe at least once a week now. It is always an easy dinner to make and comes in handy when we may not have a lot of time to put a meal together. I had seen this recipe posted on the website run by Marcus Samuelsson, who many view of probably seen on the Food Network or may have even read his book “Yes, Chef.” As soon as I saw the recipe I was intrigued about how it would turn out in new I wanted to give it a try. It is a recipe for Ethiopian-style beef stir-fry.
Ethiopian-Style Beef Stir Fry
1/4 cup vegetable oil
1 cup thinly sliced red onion
1 1/2 pounds hangar steak or beef tenderloin, cut into half-inch cubes
1 teaspoon salt, or to taste
1 tablespoon chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
3 garlic cloves, cut into quarters
3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
2 jalapeño chili peppers, seeds and ribs removed, thinly sliced
1/2 cup dry red wine
2 red onions, sliced
1/2 cup peanuts, coarsely chopped
1 1/2 pounds baby spinach
Mix all of the dry spices in a bowl and add the meat. Toss well to combine and set aside. Heat the oil in a large skillet over high heat. Add the onions and garlic and cook, stirring constantly, until they begin to color around the edges, approximately 2 to 3 minutes. Add the meat, sprinkle with salt, and stir-fry until the meat is browned on all sides, about 3 minutes on each side. Carefully add the tomatoes, jalapeños, peanuts and wine. Allow to simmer for one minute, then season with salt if necessary. Stir in the spinach and cook until the spinach is just heated through and starting to wilt, about 2 minutes. Season with salt to taste and serve.
The combination of the cardamom, ginger and chili powder on the meat added some great flavor. You could certainly eliminate the jalapeños if you didn’t want them added to the recipe, but I think they add a nice little hint of heat to the dish and go very well with the tomatoes. Also, you could eliminate the peanuts if you have any type of allergies to deal with. I think they added a nice crunch to the meal and added them in. I served this with white rice as I do with many of the stir-fries I make, but you could certainly use brown rice instead. Chef Samuelsson actually recommends serving it either just with some crusty bread or with a side of couscous, which I think would also be quite nice. The whole meal itself literally takes minutes to prepare so it’s great for a weeknight meal.
That’s all there is for today. I hope everyone enjoys their holiday weekend and gets to do some grilling. It’s supposed to rain here in New York for most of the weekend so I don’t know how much grilling will get to do. We’ll have to see what happens. I still have to plan out next week’s menu is so I don’t really have a good idea to yet of what I’m going to try, but check back and see what comes up and what I decide to post. Until then, enjoy the rest of your day and enjoy your meal!
I came across this recipe thanks to Food Republic, who had posted it on their site about a week ago. The pictures of it looked great and it sounded simple enough to try out myself so I thought I would give it a shot. It doesn’t take long to make at all, so you can even do it for a weeknight meal without any trouble.
Scallops with Carrot Cream, Pickled Carrots and Herb Oil
Carrot Cream
1/2 pound carrots, cut into a large dice (about 2 cups)
1 teaspoon salt
1/2 cup heavy cream
Freshly ground black pepper
Pickled Carrots
1 large carrot, sliced into short ribbons using a vegetable peeler (about 1 cup)
1/4 cup seasoned rice wine vinegar
Scallops
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Herb Oil
3/4 cup packed fresh Italian parsley leaves
1 tablespoon fresh marjoram leaves
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
For the carrot cream : Add the carrots and salt to medium saucepan and cover with water. Bring to a boil and cook for 7 to 8 minutes, or until the carrots are tender. Drain the carrots and add them to a blender along with the cream and a pinch of pepper to taste. Blend until the mixture is a very smooth puree and set aside.
For the pickled carrots: In a medium bowl, toss the carrots with the rice wine vinegar. Marinate the carrots for at least 20 minutes. Drain, reserving the vinegar for another use, and set aside.
For the herb oil: In a blender, combine the parsley, marjoram, olive oil, vegetable oil and the salt. Blend until the oil turns a vibrant green color, about 3 minutes. You can strain the oil through a fine mesh strainer or leave it alone if you like it with some texture to it. Transfer the oil to a bowl or a squeeze bottle.
For the scallops: Dry the scallops thoroughly with paper towels. Place them on a plate and season them generously with salt and pepper. Heat a heavy skillet over high heat. Add the vegetable oil and, when the skillet is very hot, carefully add the scallops to the pan, being careful not to splatter oil on yourself or crowd the pan with too many scallops. Cook the scallops for 2 minutes on one side without disturbing them, or until they are caramelized, then flip them over, cooking the other side for a minute or so more.
To assemble the dish: Gently re-heat the carrot cream, then spoon some on each plate for serving. Top each plate with several scallops. Drizzle some herb oil around the scallops and garnish with a sprinkling of pickled carrots and marjoram leaves.
This dish looked very nice and tasted fantastic. The scallops were cooked perfectly and I loved the combination of the carrot cream and the pickled carrots with the scallops themselves. The herb oil added a nice contrast to the dish with the parsley and marjoram. It seemed like a perfect combination. I also had plenty of oil left over to use for other dishes down the road. I served this with some white rice and broccoli to round out the meal.
That’s it for today. Tonight is our 20th anniversary and I have a nice dinner planned, so check back for the menu for that one later this week. Until next time, enjoy the rest of your day and enjoy your meal!
When we receive the latest issue of Bon Appétit magazine a few weeks ago, we knew right away that we wanted to try to make the cover picture that was on there. They had a great recipe from Blackberry Farm, a hotel in Tennessee that offers these incredible cradle cakes. Just the picture alone would make you want to at least give them a try. The recipe is not hard to make, although it has a number of ingredients in it that took me a little while to track down in our location. I can tell you that it certainly worth the effort to put into it to try to find some of the flour that you need.
Blackberry Farm Griddle Cakes
1 large egg
2 cups buttermilk
1/4 cup pure maple syrup
1 cup gluten-free oat flour
2/3 cup yellow cornmeal
1/3 cup brown rice flour
1/4 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup (half stick) butter, melted
Vegetable oil (for skillet)
Whisk the egg, buttermilk and maple syrup in a small bowl. Whisk the oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt together a large bowl. Whisk the buttermilk mixture into the dry ingredients, then whisk in the melted butter until no lumps remain.
Heat a large nonstick or cast-iron skillet over medium heat; lightly brush the pan with oil. Working in batches, pour the batter by one fourth-cupfuls into the skillet. Cook until the bottoms are browned and bubbles begin to form on the top of the griddle cakes, about three minutes. Flip the cakes and cook until the griddle cakes are cooked through, about two minutes longer.
I have to say that these were better than any other pancakes that I have had in a long time. I love the nutty flavor that you got from the cakes themselves. They are a little bit darker in color than what you would normally have from pancakes, but I assume that is due to the different types of flours you were using, such as the brown rice flour and the buckwheat flour. Altogether they create an incredible flavor. You could easily double or triple the ingredients in this recipe and store it so that you have a mixture ready to go with any time. Another great thing about this recipe is that it is gluten-free so you can make it for yourself or others who may have issues with that. We had these for dinner a couple of nights ago and serve them with some links sausage and a little bit of bacon. We also had some syrup and butter and while my picture does not look nearly as nice as the one in the magazine, I sure think it tasted just as good.
That’s it for today. Tomorrow is Mother’s Day and we have dinner planned over here, I’ll be making Chicken Parmesan, Eggplant Parmesan, Sausage and Peppers and a Wilted Spinach Salad with a Warm Bacon Vinaigrette. Check back on Monday and I will see if I can post a couple of the recipes for everyone else to try. Until then, enjoy the rest of your day today, enjoy your meal and have a wonderful Mother’s Day!
I wanted to make something for Cinco de Mayo today that was different for me at least without it taking me hours in the kitchen or having something that is smothered in cheese (I am not a fan of all things cheesy). I looked around this past week and saw some great recipes in a few places and decided to give them a try. The bulk of them came from America’s Test Kitchen, including this one for Mexican Pulled Pork, or Carnitas.
Mexican Pulled Pork (Carnitas)
1 (3 1/2 to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
Salt and ground black pepper
1 teaspoon ground cumin
1 small onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons juice from 1 lime
2 cups water
1 medium orange, halved
Tortillas
Lime wedges
Minced red onion
Fresh cilantro leaves
Thinly sliced radishes
Sour cream
Guacamole (recipe to follow)
Salsa
Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Combine the pork, 1 teaspoon of salt, 1/2 teaspoon of pepper, cumin, onion, bay leaves, oregano, lime juice and water in a large Dutch oven. The liquid should just barely cover the meat. Juice the orange into a medium bowl and remove any seeds. You should have about 1/3 a cup of juice. Add the juice and the spent orange halves to the pot. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Cover the pot and transfer it to the oven; cook until the meat is soft and falls apart when prodded with a fork, about 2 hours, flipping pieces of meat once during the cooking process.
Remove the pot from the oven and turn the oven to broil. Using a slotted spoon, transfer the pork to a bowl; remove the orange halves, onion, and bay leaves from the cooking liquid and discard. Do not skim the fat from the liquid. Place the pot over high heat and simmer the liquid, stirring frequently, until thick and syrupy. A heat-safe spatula should leave a wide trail when dragged through the glaze. The process should take 8 to 12 minutes. You should have about 1 cup of reduced liquid when done.
Using two forks, pull each piece of pork in half. Fold in the reduced liquid; season with salt and pepper to taste. Spread the pork in an even layer on a wire rack set inside a rimmed baking sheet or on a broiler pan. The meat should cover almost the entire surface of the pan. Place the baking sheet on the lower-middle rack and broil until the top of the meat is well browned but not charred and the edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and continue to broil until the top is well browned and edges are slightly crisp, about 5 to 8 minutes longer. Serve immediately with warm tortillas and any garnishes that you like.
All 3 of us loved this pork. These tacos were easily some of the best I had made. The pork just melted in your mouth and was cooked perfectly. You could easily use this pork in other ways for other Mexican meals if you wanted, such as burritos, enchiladas or tamales, but I think they worked great as a taco myself. We did have some good leftovers which I am looking forward to having for lunch this week.
As a good side dish to go along with this, I decided to make a Cuban-Style Black Beans and Rice (Moros y Cristianos). I thought it would make a nice accompaniment to the pork and I got the recipe from America’s Test Kitchen as well.
Cuban-Style Black Beans and Rice (Moros y Cristianos)
Salt
1 cup dried black beans, rinsed and picked over
2 cups chicken broth
2 cups water
2 large green peppers, halved and seeded
1 large onion, halved at the equator and peeled, root end left intact
1 head garlic, 5 medium cloves removed and minced, remaining head halved at the equator with skin left intact
2 bay leaves
1 1/2 cups long grain white rice
2 tablespoons olive oil
6 ounces lean salt pork, cut into 1/4 inch dice
1 tablespoon minced fresh oregano leaves
4 teaspoons ground cumin
2 tablespoons red wine vinegar
2 medium scallions, sliced thin
1 lime, cut into 8 wedges
Dissolve 1 1/2 tablespoons salt in 2 quarts of cold water in a large bowl. Add the beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
In a large Dutch oven with a tight-fitting lid, stir together the drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves and 1 teaspoon salt. Bring to a simmer over medium-high heat, cover, and reduce the heat to low. Cook until the beans are just soft, about 30 to 40 minutes. Using tongs, remove discard the pepper, onion, garlic and bay leaves. Drain the beans in a colander set over a large bowl, reserving 2 1/2 cups of the bean cooking liquid. If you don’t have enough bean cooking liquid left, add some water to equal 2 1/2 cups. Do not wash out the Dutch oven.
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place the rice in a large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes. Shake the strainer vigorously to remove all excess water; set the rice aside. Cut the remaining peppers and onion into 2-inch pieces and process them in a food processor until broken into rough 1/4-inch pieces, about eight 1-second pulses, scraping down the sides of the bowl as necessary; set the vegetables aside.
In the now-empty Dutch oven, heat 1 tablespoon of oil and the salt pork over medium-low heat; cook, stirring frequently until lightly browned and rendered, about 15 to 20 minutes. Add the remaining oil, chopped peppers and onion, oregano, and cumin. Increase the heat to medium and continue to cook, stirring frequently, until the vegetables are softened and beginning to brown, about 10 to 15 minutes longer. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the rice and stir to coat, about 30 seconds.
Stir in the beans, reserved bean cooking liquid, vinegar and 1/2 teaspoon of salt. Increase the heat to medium-high and bring to a simmer. Cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 30 minutes. Fluff with a fork and let rest, uncovered, for 5 minutes. Serve, passing the scallions and lime wedges separately.
A few things about this recipe. First, I did not use salt pork. I had bacon on hand, so that is what I used. If you are using bacon, you only need to cook it for about 4 to 8 minutes instead of the 15 to 20 for the salt pork. If you want a more vegetarian version of the recipe, eliminate the pork altogether and use water instead of the chicken broth. You could also add a little tomato paste when cooking the vegetables for some more body and flavor. Lastly, although a traditional sofrito calls for green peppers, green peppers upset my stomach and Michelle’s, so I went for red pepper instead. I actual like the flavor better and the color of the final product. This recipe makes a lot of rice and could easily feed 8 people, so you may want to cut it down to half if you have a smaller table to feed. Overall, I thought it was a very nice side dish and I could use the leftovers with a wide variety of other dishes.
I also made the fresh salsa that I usually make, which is America’s Test Kitchen as well if you want to check it out. I also made the guacamole I had made in the past as well if you want to see that recipe. The entire meal turned out great and we had a very relaxing late lunch/early dinner for the day.
I do have several other recipes to share for this week, including the dessert I made for tonight of a Mango-Pineapple Fruit Salad. I also have recipes this week for chicken, crab cakes, griddle cakes and a few others since I didn’t get to share any this past week. Check back and see if you like anything you see. Until then, enjoy the rest of your day and enjoy your meal!
Top Five Foods to Avoid « Chef Marcus Samuelsson.
After having gone to the doctor yesterday for my three month visit and gotten fairly good feedback, I know I could still do better as far as watching what I eat and serve to my family. This blog post from Marcus Samuelsson could not have come at a better time as it outlines five food types that we should all do our best to avoid if we want to be healthier. I know it’s much easier to say than to do with some of these things, but I am going to make a better effort. Take a look and see if there are things you can cut out to make things better for you and your family!
Spring Cleaning: 5 Outdated Kitchen Tools You Should Toss Right Now | Food Republic.
I admit it – I have four out of the five tools they are talking about here and I never use them at all so I really should get rid of them. Check out this posting from Food Republic and you too can help to clear up some space in your utensil drawer or your counter when you realize how little you use or need these things.
As promised, I did try a couple of new recipes last night for dinner. The first was from Williams – Sonoma and covered the main entrée for the evening, which was grilled steaks with cherry tomatoes and basil. It was pretty easy to make, although using the indoor grill pan always causes a problem around here with the smoke detector. After a few minutes of wrangling with this smoke detector, everything else was just fine.
Grilled Steaks with Cherry Tomatoes and Basil
1 teaspoon vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground pepper, plus more, to taste
2 teaspoons kosher salt, plus more, to taste
2 New York strip steaks, each about 1 1/4 pound and 1 1/2 inches thick
8 ounces grape or cherry tomatoes
2 tablespoons olive oil
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh basil
Brush a cast-iron grill pan with the oil and heat over medium high heat until hot. Meanwhile, in a small bowl, combine the garlic powder, onion powder, paprika, oregano, the 1/4 teaspoon pepper and the 2 teaspoons of salt. Rub the spice mixture evenly onto both sides of the steaks. In another bowl, combine that tomatoes, olive oil, vinegar and basil. Season with salt and pepper to taste.
Place the steaks on the grill pan and cook, turning once, until nicely grill marked, approximately 4 to 5 minutes per side for medium rare, or a grill in till they are done to your specific liking. Add the tomato mixture to the pan during the last two minutes of cooking. Transfer the steaks to a carving board and let rest for five minutes. Transfer of the tomatoes to what warmed platter. Cut the steak crosswise into 1/4 inch strips and arrange on the platter with that tomatoes.
This would be a good meal for you to cook on your outdoor grill as well. If you have the proper tools to cook that tomatoes right on the grill you can do them outside as well. I cooked the steaks to him about medium, which is the way we prefer to have it. These spice rub that is applied to the steaks adds great flavor and seems to go very well with the tomatoes and basil.
As a side dish, I decided I wanted to make some risotto. I looked around for a few different recipes, and I wanted to try to find one that would make good use of some of the spring vegetables that are around right now. The best one I found came from Marcus Samuelsson on his website at Food Republic. It was for a spring peak risotto and sounded really good.
Spring Pea Risotto
1 tablespoon butter
1 tablespoon olive oil
1 cup arborio rice
1/2 cup white wine
5 to 6 cups chicken stock
1 large shallot, minced
1/2 bunch asparagus stalks, cut into 1 inch pieces
1/2 cup fresh peas, shelled
1 teaspoon lemon zest
1/4 cup fresh mint, chopped
1/3 cup grated Parmesan cheese
Salt and pepper, to taste
In a small sauce pan, heat the chicken stock to a warmed simmer. In a large stock pot, or any heavy bottomed pot, melt the butter and olive oil over medium low heat. Add the minced shallots and a pinch of salt, and sauté until the shallots are translucent. Add the rice, stir for about one minute until the grains begin to become translucent around the edges.
Pour in the wine and stir until the liquid is absorbed. Add one ladle of stock at a time, stirring frequently until all the liquid is absorbed. Add another ladle of stock, and stir frequently until liquid is absorbed again. Repeat this process until almost all the stock has been used in the rice is cooked but still al–dente. The entire process should take about twenty minutes.
About five minutes before the rice is done cooking, stir in the asparagus and the peas. Add more chicken stock as necessary to continue cooking the rice. Once the rice has achieved the desired texture, stir in the Parmesan cheese, lemon zest, and fresh mint. Season with salt and pepper and serve immediately.
Admittedly, making risotto is a lot of work. It requires constant attention and stirring on the stove. While it can be taxing, it is certainly worth the work that you put into it. I especially liked this recipe because of the fresh peas and asparagus that are used. It is the perfect time of year to try to incorporate some of the your spring vegetables into a dish like this and they tasted great. I would certainly make this dish again.
Those of the recipes for today. Tonight, I do plan to make some type of chicken and I have a couple of different recipes to choose from. Check back tomorrow and see which one I have decided to go with and see if you like the recipe yourself. I do have a couple of recipes for later on in the week that I plan to make. One is for another chicken dish, the other is for a strawberry rhubarb pie. I think both will be pretty good. Until then, enjoy the rest of your day and enjoy your meal!
We were all feeling kind of lazy yesterday. I normally cook a big meal on Sunday for dinner but I just didn’t feel up to it yesterday so we were looking for something simple. Sean actually suggested Margherita pizza, which I had not made before but it sounded like a good idea so I decided to go for it. I looked around for a good recipe and I found this simple one online at Food.com so I decided to go with this one.
Margherita Pizza
1 12-inch thin pizza crust
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
3-4 large basil leaves,cut into strips
2 small tomatoes, cut thinly
4 ounces mozzarella cheese, shredded
2 tablespoons Parmesan cheese
Salt and pepper, to taste
Crushed red pepper flakes, to taste (optional)
Preheat the oven to 450 degrees. Drizzle the olive oil over the pizza crust. Use a brush to spread it around evenly to make sure it covers all of the crust. Disperse the finely chopped garlic evenly over the crust. Spread the mozzarella cheese throughout the top of the crust, trying to keep the layers of cheese as thin as possible. Place the thinly sliced tomatoes across the entire pizza. Lightly salt and pepper the tomatoes. Spread the fresh basil leaves over the pizza crust, making sure to cover some of the tomatoes and some on just the cheese itself. Cook the pizza in the oven for 10 to 12 minutes or until crispy and the cheese is melted to your specific liking. Add the Parmesan cheese and crushed red pepper, if using. Slice and serve.
Just a few things about this recipe. I used Boboli crust since one, I had some on hand, and two, I don’t usually make my own pizza dough. You could easily substitute your own pizza dough or any store-bought dough in this recipe if that is what you prefer. I also put mine on a pizza stone in the oven and I really think it makes a big difference. The crust comes out much crisper, which I personally prefer. We also made a sausage pizza to go along with this one and had a side salad to round out the meal.
You can’t get much simpler than that and it does taste great. The fresh tomatoes, the olive oil, the garlic and fresh basil really made it for me. I just love the smell of fresh basil and the kitchen smelled great while it was cooking. Using a really good olive oil seemed to make a good difference too, so if you have a good one, this is a good recipe to use it on.
I do have a few recipes planned out for this week, including the one I am making tonight of indoor grilled steaks with tomato and basil and some sweet pea risotto. Check back tomorrow to see the recipes and how they came out. Until then, enjoy the rest of your day and enjoy your meal!
Fun, unusual and forgotten designations on our calendar.
Happily Ever After Lives Here
a little bit naughty a little bit nice
Letting Life Lead
Simple and delicious dinner inspiration
onedadskitchen 