2011, Recipes 96 & 97: Wild Mushroom-Cheddar Burger and Cole Slaw with Spicy Dressing

 Burger Recipe courtesy of Bobby Flay

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
• 1 small shallot, finely diced
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• 1 1/2 tablespoons canola oil
• 4 slices sharp cheddar cheese
• 4 hamburger buns, split; toasted, if desired (see below)
• Chipotle Ketchup (optional, recipe follows)

Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Results: Just okay.  It turns out I don't really like shiitake mushrooms.  Kind of chewy.  I used those and creminis.  The chipotle ketchup was AWESOME!! I should make it all the time!

Slaw Recipe courtesy of Tyler Florence

• 1 head napa or savoy cabbage, shredded
• 4 carrots, shredded
• 2 Granny Smith apples, thinly sliced
• 1 medium red onion, thinly sliced
• 1 cup pecans, toasted and chopped
• Leaves from 1 bunch fresh mint, for garnish

Dressing:

• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon ground chipotle
• 3/4 cup mayonnaise
• 1 lemon, juiced
• Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.

In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Results: Surprisingly delicious!  I definitely did not expect to like a slaw with apples in it but this was amazing!  Both of us really liked it.  Oh and you know I don't like mint or pecans so I didn't use either in this recipe.  Shame on me but I just can't stomach buying mint anymore knowing I'll ONLY use it for this recipe.

Recipes 49 & 50: Grilled Wahoo in Tomato Sauce & Yukon Gold Potatoes Jacques Pepin-Style

Grilled Wahoo in Tomato Sauce
Recipe courtesy of Bobby Flay 

• 4 wahoo fillets, 6 ounces each (or whatever a good size is)
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for finishing dish
• 2 cloves garlic, chopped
• 4 anchovies in oil, patted dry and chopped (I used anchovy paste)
• 1 pint cherry tomatoes, halved
• 1 tablespoon capers, drained
• 1/2 cup pitted kalamata olives
• 1 lemon, zested and juiced
• 2 teaspoons finely chopped fresh oregano leaves
• 1/4 cup chopped flat-leaf parsley

Heat the grill to high. Brush both sides of the fillets with canola oil and season with salt and pepper, to taste. Grill until slightly charred and almost cooked through, about 3 to 4 minutes per side, (it will continue cooking in the sauce).

While the fish is grilling, heat the olive oil in a large saute pan over medium heat. Add the garlic, anchovies and tomatoes and cook until slightly soft, about 4 minutes. Add the capers, olives, lemon juice, oregano and parsley and cook for 30 seconds. Transfer the fish to the sauce and let cook for 1 minute. Transfer to a serving platter and serve.

Results: Delicious!!  I'd never had wahoo b/c it is ordinarily at least $12.99/lb. but was on sale for $6.99/lb so we got 2 filets and it was what?  WORTH IT!!  Y'all know I don't believe in cherry tomatoes so I used diced fire roasted tomatoes.  This sauce belongs on everything God has ever made!!! AWESOME.

Yukon Gold Potatoes Jacques Pepin-Style
Recipe courtesy of Rachael Ray 

• 3 pounds baby Yukon gold potatoes
• Salt
• Freshly ground black pepper
• 3 cups chicken stock
• 3 tablespoons butter
• 2 to 3 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Results: Takes forever but worth it! You probably don't even need the butter. Extra delicious!  This meal was every single thing!  You can really never have too many potato recipes, nah mean? Also, go light on the salt b/c there's a good bit of salt in chicken stock.

Altogether?  A GREAT MEAL!!

2011, Recipe 32: Crunchburger aka The Signature Burger

Recipe courtesy of Bobby Flay

• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 8 slices American cheese, each 1/4 inch thick
• 4 potato hamburger buns, split; toasted, if desired (see below)
• 4 slices beefsteak tomato (optional)
• 4 leaves romaine lettuce (optional)
• 4 slices red onion (optional)
• Horseradish Mustard Mayonnaise, optional (recipe follows)
• 4 handfuls of potato chips

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Cook the burgers, using the oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking. (See Bobby's cheese melting tip)

Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.


Horseradish Mustard Mayonnaise
You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons drained prepared horseradish
• Kosher salt and freshly ground black pepper

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

Makes 1/2 cup

Results: Pretty good. This is in the book Bobby Flay's Burgers, Fries and Shakes.  That man is serious about his burgers.  I can definitely dig that!  I must say I'm not a huge fan of American cheese.  But Bobby had a good rationale for using it so I went with it.  Still not a fan.  I just eyeballed the measurements on the horseradish mayo and needed more horseradish.  Rashan really enjoyed this burger.  I'm a total convert to doing nothing to the burgers but seasoning with salt and pepper.  Wow.  Potato buns are way too expensive and I don't believe in tomatoes outside of summer.  Those are the only modifications I made.  Oh yeah and y'all already know I don't do raw onion.

2011, Recipe 8: Blue Cheese Bacon Burger

This Bobby Flay recipe is from his Burgers, Fries and Shakes book (Christmas gift!).  A.ma.zing.  I couldn't find the recipe online but here are the basic things you need to know: use ground chuck, MAKE THIS BLUE CHEESE SAUCE-- DO IT!!!!, and do nothing to the meat other than salt & pepper each side of the burger...

Say what?

*scratches head*

I was so skeptical.  I was like, how on earth do you get a tasty burger by just doing that.  Y'all.  So, SO incredibly delicious.  For no reason!

Results: AMAZING!  I was so proud to call myself a cook with this one!  I used his fries and seasoning recipe, too but decided not to count it since it was very close to how I have done oven fries for a while.  Delicious, though!