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Recipes
Stuffed burgers with pepperjack cheese
By Bexter
Prepare a medium-hot fire in a grill
- Ingredients:
- Our burger press makes fast work of stuffing meat patties with savory fillings. Here, beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.
- 2 large avocados, preferably Haas, peeled and pitted
- 1 Tbs. fresh lime juice
- Kosher salt, to taste
- 1 1/2 Tbs. chopped fresh cilantro
- 1 1/2 lb. ground beef
- 2 oz. pepper jack cheese, grated
- Freshly ground pepper, to taste
- 4 hamburger buns
- 8 bacon slices, cooked until crispy
Spinach and Brie Chicken with tomato orzo
By Bexter
1.Set a large saucepan of salted water to boil
- Coarse salt and ground pepper
- 8 thin chicken cutlets (1 1/2 pounds total)
- 2 tablespoons Dijon mustard
- 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
- 4 ounces Brie cheese, cut into 8 slices
- 1 cup orzo
- 2 plum tomatoes, cored and chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
Turkey Burgers
By Bexter
To make the spice-herb butter, in a spice grinder or blender, combine the white peppercorns, fennel and coriander s...
- For the spice-herb butter:
- 2 Tbs. white peppercorns, toasted
- 2 Tbs. fennel seeds, toasted
- 2 Tbs. coriander seeds, toasted
- 1 Tbs. fresh rosemary, chopped
- 1 Tbs. fresh sage, chopped
- 1 Tbs. fresh thyme, chopped
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 1 Tbs. granulated garlic
- Zest and juice of 1 lemon
- 1 tsp. coarse salt
- 1 1/2 lb. ground turkey
- Salt and freshly ground black pepper, to taste
- 1/4 cup chicken stock, or as needed
- Vegetable oil for grill
- 6 sandwich rolls such as seeded Kaiser, ciabatta or brioche, split, or white bread slices, cut into rounds using a large biscuit cutter
- Melted unsalted butter for brushing
- 1/2 iceberg or romaine lettuce head, shredded
- Dill pickle slices for serving
- Chutney for serving (optional)
- Basic barbecue sauce for serving (see related recipe at left; optional)
Lamb shanks with barley
By Bexter
In a large skillet heat oil over medium heat
- 1 tablespoon vegetable oil
- 3 - 3 1/2 pounds meaty lamb shanks or meaty beef shank crosscuts
- 4 carrots, cut into 1/2-inch slices (2 cups)
- 3 stalks celery, cut into 1/2-inch slices (1-1/2 cups)
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 14 ounce can chicken broth
- 1 cup regular barley
- 1/2 1/2
- cup chopped onion (1 medium)
- 1/3 1/3
- cup water
- 1/2 1/2
- teaspoon ground black pepper
- 2 tablespoons balsamic vinegar (optional)
- Snipped fresh rosemary (optional)
Chili-lime pork loin
By Bexter
Prepare a grill for indirect grilling over medium-high heat
- 4 Tbs. chili-lime rub
- 6 Tbs. vegetable oil
- 4 lb. boneless pork loin roast, butterflied
- Kosher salt and freshly ground pepper, to taste
- 4 ears of corn, husks and silks removed, corn cut into 1-inch rounds
- 6 Anaheim chilies
- 2 Tbs. unsalted butter, cut into 1/2-inch pieces
- 2 tsp. fresh lime juice
- 1 Tbs. finely chopped fresh cilantro
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
By Bexter
Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish
- 3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped thyme leaves
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
- 6 large eggs
- 2 1/2 cups half-and-half
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
- 4 ounces thinly-sliced prosciutto, cut into thin strips
Shrimp & Fresh Herb Salad Rolls
By Bexter
These fresh salad rolls are full of well seasoned shrimp, herbs and shredded vegetables, and make a cool and delici...
- Lime Dressing
- 2 tbsp (25 mL) fish sauce
- 1 tbsp (15 mL) brown sugar
- 3 tbsp (45 mL) lime juice
- 1 tsp (5 mL) lime zest
- 1 tbsp (15 mL) vegetable oil
- 18 peeled large shrimp
- (30- to 35-count pkg)
- Salt
- 1 tsp (5 mL) chopped garlic
- 2 carrots, peeled and julienned
- (1 cup/250 mL)
- 1⁄2 English cucumber, julienned
- (1 cup/250 mL)
- 1 green onion, julienned
- (1⁄4 cup/50 mL)
- 1⁄4 cup (50 mL) coriander leaves
- 12 large mint leaves
- 6 small rice paper wrappers (about
- 6.5 inches/16 cm in diameter)
Fried Thai Quinoa
By Bexter
1.Place rinsed quinoa in a saucepan over high heat
- 1 cup quinoa, rinsed and drained
- 1 cup lite coconut milk
- 1 cup chicken broth
- 2 green onions, chopped
- 1 Tablespoon microplaned or minced ginger
- 2 teaspoons minced garlic
- 1 cup frozen peas
- 1-8oz can pineapple tidbits, drained
- 1/4 cup cilantro, chopped
- 2 eggs
- 2 Tablespoons soy sauce
- juice of half a lime
- chopped peanuts (optional)
Coffee-rubbed prime rib
By Bexter
Tie kitchen string around the roast in between each bone
- Ingredients:
- Be sure to place a baking sheet underneath the roast, as instructed in the recipe, to catch the drippings. This will help to prevent flare-ups as the meat cooks on the rotisserie.
- 1 prime rib roast, 10 to 12 lb.
- 4 Tbs. coffee and spice rub
- Kosher salt, to taste
Trieste Pork Stew: Maiale in Umido alla Triestina
By Bexter
In a Dutch oven, heat the pork fat over medium heat until it is completely liquid
- 1 (1-inch thick) slice pork fat back
- 2 pounds pork shoulder, cut into chunks
- Salt and pepper
- 3 onions, sliced
- 1 cup merlot
- 1 tablespoon Hungarian hot paprika
- 2 bay leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh marjoram leaves
- 3/4 cup tomato paste
- 1 cup veal stock
- 1 lemon, juiced