Best Ever Back yard Burger
¾ lb. ground chuck
¼ lb. ground sirloin
6 slices, cooked and crumbled bacon
¼ cup sundried tomatoes in oil, chopped
salt and pepper
garlic powder
4 Tbls. butter
jack cheese
4 Kaiser buns
2 Vidalia onions, thinly sliced
4-6 Tbls. butter
mayonnaise to bind
or green olive mayo
½ small box mesquite chips, soaked in water for at least ½ hour
Mix ground beef, bacon and sundried tomatoes together. Season outside of patty with salt and pepper and garlic powder. When forming the patties, place a tablespoon of butter in the center of each patty. Makes 4 burgers.
Place mesquite chips on top of hot coals.
To grill burgers: Place patties directly over coals and grill for 18-23 minutes (160 degrees). Add cheese, toast buns on grill place burger on bun and top with some caramelized mayo or green olive mayo.
Camelized Onion Mayo
Caramelize the onions by melting butter over medium heat in a sauté pan add onions and sprinkle with a little bit of sugar. Stir only when the onions begin to brown. This process will take about 15-20 minutes. Let cool and then mix with mayonnaise.
Green Olive Mayonnaise
1 cup mayonnaise (preferably made with green Tuscan extra-virgin olive oil)
2 teaspoons lemon juice
about 48 brine-cured green olives, such as picholine, pitted and chopped
Blend ingredients together. Season to taste.
Makes about 1 1/2 cup
Sesame Noodle Salad
1 boneless, skinless chicken breast; poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 Tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Recipes
Stir-fried Rice with Chicken
Canola oil
2 chicken breasts finely chopped
½ cup carrot
½ cup diced red pepper
1 cup sliced mushrooms
3 green onions chopped
1 tsp. minced garlic
3 cups cooked rice
¼ cup baby peas
2 Tbls. soy sauce (or to taste)
1 egg; beaten
Heat about 3 tbls. oil in a wok, add carrot and red pepper, stir fry about 2 minutes or until just about soft, add mushrooms and then garlic. Push vegetables to the side and pour in the egg. Add chicken, rice, peas, soy sauce and green onions. Taste to adjust soy sauce or more oil.
Roman Style Chicken
4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh rosemary leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Mediterranean Chicken Orzo
½ cup each; diced yellow squash and zucchini
1 can of artichokes; drained and quartered
1/3 cup roasted red pepper; squeezed dry and chopped
2 Tbls. kalamata olives
1 Tbls. fresh rosemary; chopped
1 Tbls. garlic
1 whole boneless chicken breast, poached and diced
8 oz. orzo
olive oil
1 Tbls. balsamic vinegar
parmesan cheese
salt and pepper
Cook pasta according to directions, toss with oil and set aside.
In a large pot, add about 4 Tbls. olive oil, add yellow squash and zucchini and sauté until cooked through, then add chicken, artichokes, olives, roasted red pepper, and garlic and rosemary. Next add pasta, balsamic vinegar and more olive oil as necessary. Taste for seasoning. Sprinkle parm on top once plated. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Canola oil
2 chicken breasts finely chopped
½ cup carrot
½ cup diced red pepper
1 cup sliced mushrooms
3 green onions chopped
1 tsp. minced garlic
3 cups cooked rice
¼ cup baby peas
2 Tbls. soy sauce (or to taste)
1 egg; beaten
Heat about 3 tbls. oil in a wok, add carrot and red pepper, stir fry about 2 minutes or until just about soft, add mushrooms and then garlic. Push vegetables to the side and pour in the egg. Add chicken, rice, peas, soy sauce and green onions. Taste to adjust soy sauce or more oil.
Roman Style Chicken
4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh rosemary leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Mediterranean Chicken Orzo
½ cup each; diced yellow squash and zucchini
1 can of artichokes; drained and quartered
1/3 cup roasted red pepper; squeezed dry and chopped
2 Tbls. kalamata olives
1 Tbls. fresh rosemary; chopped
1 Tbls. garlic
1 whole boneless chicken breast, poached and diced
8 oz. orzo
olive oil
1 Tbls. balsamic vinegar
parmesan cheese
salt and pepper
Cook pasta according to directions, toss with oil and set aside.
In a large pot, add about 4 Tbls. olive oil, add yellow squash and zucchini and sauté until cooked through, then add chicken, artichokes, olives, roasted red pepper, and garlic and rosemary. Next add pasta, balsamic vinegar and more olive oil as necessary. Taste for seasoning. Sprinkle parm on top once plated. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Baked Brie and Shrimp
2 Tbls. finely diced red pepper
2 cloves of garlic, minced
¾ cup raw peeled and deveined shrimp chopped
dash of red pepper flakes
1 wedge of brie rind removed and cut into chunks
Sauté diced red pepper in a bout 1 Tbls of olive oil and shrimp, sauté until just about cooked, add garlic and pepper flakes. Pour mixture over chunks of brie (avoid excess olive oil). Bake at 325 for about 10 minutes stirring occasionally to combine. Serve with baguette slices.
*Don’t let it get too hot or the cheese will break and become very oily.
Hearts Of Palm Salad
2 cans hearts of palm, drained
4 medium cloves of garlic
8 green onions chopped
1 ½ dozen cherry tomatoes
6 tomatillos; quartered
3 Tbls. chopped parsley
½ cup olive oil
¼ cup lime juice
assorted salad greens
Cut hearts of palm into approximately ¾ inch slices. Mix remaining ingredients except salad greens, season with salt and pepper.
Place salad greens in a bowl, arrange hearts of palm mixture over greens.
Margarita Flank Steak with Tropical Fruit Pico de Gallo
1 flank steak, about 2 lbs.
2/3 cup orange juice concentrate
½ cup tequila
1/3 cup fresh lime juice
2 cloves garlic, minced
1 tsp. salt
1 tsp. oregano
½ cup olive oil
½ tsp. crushed red pepper
Marinate flank steak in plastic bag in the refrigerator overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, cover with foil and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
Tropical Fruit Pico de Gallo:
1 mango, diced
1 papaya, diced
1 avocado, diced
3 Tbls. red onion, diced fine
1 tsp. chopped jalapeno, diced fine
2 tbls. chopped cilantro
¼ cup orange juice (or to cover)
squeeze of lime
Mix ingredients together and let sit for about ½ hour to let flavors come together.
Strawberry Shortcake
6 cups strawberries, rinsed and quartered
1 1/4 cups sugar
2 tablespoons powdered sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form.
Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
Beat remaining 1 1/2 cups cream and 2 tablespoons powdered sugar with the vanilla until soft peaks form.
Let the biscuits cool and then slice in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits. Serves 8.
2 Tbls. finely diced red pepper
2 cloves of garlic, minced
¾ cup raw peeled and deveined shrimp chopped
dash of red pepper flakes
1 wedge of brie rind removed and cut into chunks
Sauté diced red pepper in a bout 1 Tbls of olive oil and shrimp, sauté until just about cooked, add garlic and pepper flakes. Pour mixture over chunks of brie (avoid excess olive oil). Bake at 325 for about 10 minutes stirring occasionally to combine. Serve with baguette slices.
*Don’t let it get too hot or the cheese will break and become very oily.
Hearts Of Palm Salad
2 cans hearts of palm, drained
4 medium cloves of garlic
8 green onions chopped
1 ½ dozen cherry tomatoes
6 tomatillos; quartered
3 Tbls. chopped parsley
½ cup olive oil
¼ cup lime juice
assorted salad greens
Cut hearts of palm into approximately ¾ inch slices. Mix remaining ingredients except salad greens, season with salt and pepper.
Place salad greens in a bowl, arrange hearts of palm mixture over greens.
Margarita Flank Steak with Tropical Fruit Pico de Gallo
1 flank steak, about 2 lbs.
2/3 cup orange juice concentrate
½ cup tequila
1/3 cup fresh lime juice
2 cloves garlic, minced
1 tsp. salt
1 tsp. oregano
½ cup olive oil
½ tsp. crushed red pepper
Marinate flank steak in plastic bag in the refrigerator overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, cover with foil and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
Tropical Fruit Pico de Gallo:
1 mango, diced
1 papaya, diced
1 avocado, diced
3 Tbls. red onion, diced fine
1 tsp. chopped jalapeno, diced fine
2 tbls. chopped cilantro
¼ cup orange juice (or to cover)
squeeze of lime
Mix ingredients together and let sit for about ½ hour to let flavors come together.
Strawberry Shortcake
6 cups strawberries, rinsed and quartered
1 1/4 cups sugar
2 tablespoons powdered sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form.
Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
Beat remaining 1 1/2 cups cream and 2 tablespoons powdered sugar with the vanilla until soft peaks form.
Let the biscuits cool and then slice in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits. Serves 8.
Mandarin Sesame Salad
Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 Tbls. sesame oil
1 tsp. fresh ginger, grated (optional)
3/4 cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)
.
6 cups of spring mix
1/2 cup toasted almonds
1/3 cup sliced red onion
2 1/2 cups mandarin oranges
To Assemble: Gently toss lettuce, with almonds, onions, mandarin oranges and dressing. Plate and sprinkle with a reserved quantity of toasted almonds, oranges and onions.
Serves 4.
Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Brown Rice Salad
2 cups brown rice; cooked
Dressing:
1/3 cup grapeseed oil
3 Tbls. sesame oil
½ cup orange juice
1-2 garlic cloves
1 tsp. salt
2 Tbls. soy sauce
½ tsp. crushed red pepper
2 Tbls. rice wine vinegar
1 cup crushed pineapple
Combine the above in a medium bowl.
Add hot rice to a bowl; add dressing and refrigerate.
Before serving add:
3 green onions finely chopped
1 red pepper thinly sliced
1 8 oz. can sliced water chestnuts
½ lb. bean sprouts
½ cup raisins
1 cup coarsely chopped peanuts
Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Cedar Planked Salmon with Roasted Yellow Pepper Aioli
1 salmon fillet; approx. 1 lb.
olive oil
salt and pepper
1 cedar plank soaked in water at least ½ hour
Rinse and pat dry salmon, drizzle with olive oil and season with salt and pepper.
Place the cedar plank on medium high heat grill for just a minute-to heat up. Place salmon, skin side down on plank. Cook about 8-10 minutes or until salmon is opaque.
Roasted Yellow pepper Aioli
1 yellow pepper that has been blackened
and placed in a paper bag
1 Tbls. capers
squeeze of lemon juice
1-2 Tbls. mayo
*have a water bottle ready incase plank catches on fire!
Grilled Skirt Steak with Chimichurri Sauce
1 skirt steak, about 2 lbs.
1 cup olive oil
1/3 cup orange juice
1/3 cup fresh lime juice
3 cloves garlic, sliced
1 tsp. oregano
Marinate flank steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
Chimichurri Sauce
1 bunch fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 handful fresh oregano leaves, finely chopped
2 Tbls. red wine vinegar
1 cup extra-virgin olive oil
1 tsp. red pepper flakes
salt and fresh ground pepper
Place the parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.
Dressing:
¼ cup soy sauce
2 garlic cloves, minced
1 Tbls. sesame oil
1 tsp. fresh ginger, grated (optional)
3/4 cup salad oil (canola or grapeseed)
pinch of red pepper flakes (optional)
.
6 cups of spring mix
1/2 cup toasted almonds
1/3 cup sliced red onion
2 1/2 cups mandarin oranges
To Assemble: Gently toss lettuce, with almonds, onions, mandarin oranges and dressing. Plate and sprinkle with a reserved quantity of toasted almonds, oranges and onions.
Serves 4.
Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Brown Rice Salad
2 cups brown rice; cooked
Dressing:
1/3 cup grapeseed oil
3 Tbls. sesame oil
½ cup orange juice
1-2 garlic cloves
1 tsp. salt
2 Tbls. soy sauce
½ tsp. crushed red pepper
2 Tbls. rice wine vinegar
1 cup crushed pineapple
Combine the above in a medium bowl.
Add hot rice to a bowl; add dressing and refrigerate.
Before serving add:
3 green onions finely chopped
1 red pepper thinly sliced
1 8 oz. can sliced water chestnuts
½ lb. bean sprouts
½ cup raisins
1 cup coarsely chopped peanuts
Sesame Noodle Salad
1 boneless, skinless chicken breast:
poached and cut up
1 bunch of green onions; shred with fork and cut into 1” strips
¼ cup chopped walnuts
1 lb. thin spaghetti; cooked
½ cup canola oil
2 Tbls. sesame oil
2 Tbls. sesame seeds
½ cup plus 2 tbls. soy sauce
Combine chicken, green onions and walnuts in a large bowl, add pasta. Heat oils with seeds in a small sauce pan over medium-low heat just until seeds turn light brown. Remove from heat and stir in soy. Pour hot dressing over noodles and toss to coat. Refrigerate until cold preferably at least 3 hours.
Cedar Planked Salmon with Roasted Yellow Pepper Aioli
1 salmon fillet; approx. 1 lb.
olive oil
salt and pepper
1 cedar plank soaked in water at least ½ hour
Rinse and pat dry salmon, drizzle with olive oil and season with salt and pepper.
Place the cedar plank on medium high heat grill for just a minute-to heat up. Place salmon, skin side down on plank. Cook about 8-10 minutes or until salmon is opaque.
Roasted Yellow pepper Aioli
1 yellow pepper that has been blackened
and placed in a paper bag
1 Tbls. capers
squeeze of lemon juice
1-2 Tbls. mayo
*have a water bottle ready incase plank catches on fire!
Grilled Skirt Steak with Chimichurri Sauce
1 skirt steak, about 2 lbs.
1 cup olive oil
1/3 cup orange juice
1/3 cup fresh lime juice
3 cloves garlic, sliced
1 tsp. oregano
Marinate flank steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
Chimichurri Sauce
1 bunch fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 handful fresh oregano leaves, finely chopped
2 Tbls. red wine vinegar
1 cup extra-virgin olive oil
1 tsp. red pepper flakes
salt and fresh ground pepper
Place the parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.
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