Grilled Angus Burger with apple-wood smoked bacon, sharp Califronia cheddar cheese, and fire roasted tomato ketchup
SERVES 4
4 Country Potato Rolls
1 1/2 lbs. Ground Black Angus Beef 90/10 blend
4 ozs. onions, washed, peeled, and diced fine
1 garlic clove, chopped fine
Sea salt/Kosher salt to taste
Cracked black pepper to taste
2 ozs. Lea and Perrins
2 tbsp butter
Fire Roasted Tomato Ketchup
1 onion, washed, peeled and grilled (Maui or Vidalia sweet)
4 tomatoes, washed, cored, and seeds removed (plum or beefsteak)
2 tbsp olive oil
Sea salt/Kosher salt to taste
Cracked black pepper to taste
1 garlic clove, chopped fine
2 ozs. Balsamic vinegar
8 basil leaves, washed and chopped fine
1 tbsp butter
14 ozs. Heinz ketchup
Toppings
8 slices California Sharp Cheddar
8 slices Apple wood smoked bacon, cooked
8 slices Heirloom or beefsteak tomatoes
Field Greens/ Romaine seasoned with sald and pepper and red wine vinaigrette to taste
Red Wine Vinaigrette
2 ozs. Heinz Red Wine Vinegar
1 tbsp Dijon mustard
1 tbsp honey/Agave syrup
2 ozs. olive oil
1. In a stainless steel bowl place the ground beef and keep cold while continuing prep. Wash and dice vegetables and sauté until translucent in butter. Remove from heat and cool down and add to ground beef season with salt and pepper and L&P. Assemble the burgers and keep cold for grilling.
2. Wash and clean and toss vegetables with olive oil and seasonings. Grill vegetables and chop, cool down for further prep. This can be done up to 48 hours in advance. Chop garlic and then melt the butter in a sauce pan sauté the garlic and add the grilled vegetables and balsamic vinegar and bring to a simmer and reduce by half, add the basil and the Heinz Ketchup. Remove from heat and cool down for further use.
3. Slice the cheddar and hold cold.
4. Cook the bacon can be done in an oven on a sheet pan (cookie sheet) pour off the excess fat during the cooking process. Remove from heat and drain on paper towels.
5. Wash and slice tomatoes season with salt and pepper (optional*)
6. Field Greens/Romaine lettuce season with salt and pepper and toss with red wine vinaigrette.
7. Assemble the burger – toast the bun right before using, heel of bun top with seasoned greens, tomatoes and burgers topped with cheese, bacon, and sauce. Top with crown serve immediately.
Red Wine Vinaigrette –
In a stainless steel bowl add vinegar and mustard and honey blend with a hand whisk and slowly whisk in olive oil.
Grilled Turkey Burger with grilled pineapple and Maui onion relish
SERVES 4
4 Whole wheat buns
1 1/2 lbs. ground turkey meat
4 ozs. onions diced fine (Maui or sweet)
2 green onions (washed and bottoms and roots removed) diced fine
1 garlic clove chopped fine
Sea salt/Kosher salt to taste
Ground white pepper
2 ozs. Lea and Perrins
Grilled Golden Pineapple and Maui Onion Relish
1 Golden pineapple cut into quarters
1 Maui onion, washed, peeled, and cut into large slices for grilling
5 green onions (use from remaining bunch)
1 red pepper, seeded and diced fine
2 tbsp butter
2 oz. brown sugar, med or light
4 oz. Heinz Balsamic vinegar
2 oz. Heinz ketchup
4 oz. water
Toppings
8 slices yellow tomatoes seasoned with salt and pepper
Field greens/Romaine lettuce as needed
8 oz. Feta cheese crumbles
1. Hold the wheat buns and grill when ready to serve the burgers. The buns can be lightly buttered if desired.
2. In a stainless steel mixing bowl blend the turkey meat and keep cold while sautéing the vegetables, when vegetables are done cool down and blend with turkey meat and seasonings. Assemble your turkey burgers for the grill. ( Can be done up to 12 hours in advance keep covered and cold under refrigeration)
Make the relish ( can be done up to 48 hours in advance)
3. Grill the pineapple and the onions and cool down, dice small (*but careful not to small they breakdown even further in the process)
4. Melt butter in a sauce pan and sauté peppers and onions, toss in grilled pineapple and onions and stir with a wooden spoon.
5. Add brown sugar and balsamic vinegar and ketchup together with the water. Pour over fruit and vegetable mix and continue to cook under low heat stirring occasionally with wooden spoon. When thickens up usually in 5-10 minutes remove from heat and cool down for further service.
6. Turn on grill and heat up, add seasoned turkey burgers and cook until internal temp is minimum 165 f. Remove from heat and build burger accordingly bun heel, lettuce (seasoned optional) tomatoes, (seasoned) turkey burger topped with cheese, relish, bun crown serve.
Serve immediately.
Maple Apple Baked Beans
1 3/4 lbs. Great Northern White Beans, soaked overnight
6-8 strips Apple wood smoked bacon
8 oz. onions, washed, peeled and diced fine (Vidalia, Maui, or yellow)
1 1/2 lbs. apples, washed, peeled, and diced small (Granny Smith, Gala, or Red Delicious)
5 fl. oz. maple syrup
9 fl. oz. Heinz ketchup
4 fl. oz. molasses
3 fl. oz. Dijon mustard
6 fl. oz. dark brown sugar
8 fl. oz. water
1. Wash and then soak the beans overnight, when done bring salted water to a boil and cook beans. Once done remove from heat and drain and cool down can be up to 24 hours ahead ( if so keep refrigerated)
2. Wash and dice up all fruit and vegetables according to recipe hold for further use.
3. Freeze bacon and chop fine.
4. In a large stock pot brassier, put raw bacon in a hot pan and render, add onions and sauté, adds apples and toss together.
5. Blend all the liquids (this can be done prior to cutting the vegetables to save time. Blend with the apples and onion mixture, combine well over low heat, add beans (drained) and mix together gently, add water and simmer for 10 minutes gently stirring as not to burn.
6. Remove from the heat and put mixture in baking dish, cover with top of dish with plastic wrap and then foil*.
7. Bake in a preheated 350 f for about 30 minutes until bubbling gently in the center.
Serve immediately.
Warm Potato Salad with Ore Ida Roasted Potatoes
1 bag Ore Ida roasted potato wedges
8 pieces bacon strips
3 pieces celery stalks, diced fine
2-3 Jalapeno peppers, diced and seeds removed
6 green onions (wash to remove dirt and remove base roots)
1 tbsp Cilantro, chopped fresh
2 tbsp brown sugar, med or light
4 fl. oz. Heinz Apple Cider vinegar
8 fl. oz. chicken or vegetable stock
1 tsp Cayenne pepper
1 red pepper, washed, seeds removed, and diced fine
1. Wash and dry all the vegetables and cut according to recipe.
2. Roast Ore Ida Potatoes according to recipe. (Can be done ahead of time for a cold version of salad or while roasting complete rest of prep.*)
3. In a sauce pan (1 qt stainless steel) heat and render down bacon careful not to burn.
4. Sauté vegetables (celery, jalapenos, and green onions, add cilantro) continue to sweat. Add brown sugar and cider vinegar and blend together. Add stock according to recipe and whisk together.
5. Season with cayenne pepper whisk together.
6. Remove potatoes from oven if serving warm place potatoes in a mixing bowl and with a wooden spoon toss gently with dressing (warm) and red peppers and cilantro.
Serve immediately.