Category: Recipes (Page 14 of 24)

      More burger talk….

      July 28, 2011 /

      Chef JimEarlier this week I posted my recipe for a Green Chile Burger. And it got me thinking…I could do a whole month of burger recipes. Not that I’m going to, but hey, I can ask you guys to let me know what your favorite burger is.

      So let me know…what are your favorite burgers–meat type or other fillings, toppings, bun, etc. I wanna know your favorite burger and why. So let me know in the space below, or on Facebook or Twitter after I post this. Have fun with it, and be honest! Heck, you might remember I posted a peanut butter banana burger recipe a while back too. Nothing is too crazy!

      Ingredients, On the Grille, Recipes, Tailgating, Your Kitchen

      Grub for guys: green chile burger

      July 26, 2011 /

      Last month I posted my green chile burger on Bullz-Eye.com’s Grub for Guys. I have always wanted to experiment with different burger variations, and this Southwest variation on the burger is one that I really had fun with. Mostly though, it came out awesome. Here is the recipe…give it a shot and let me know what you think……

      A few years ago, I attended a conference in Albuquerque, and it was the first time I’d ever been to New Mexico or Arizona. But I have always been a fan of Southwest-inspired food. Well, the one thing that was ubiquitous with the Southwest that I noticed was green chile—not the chili you eat in the winter, but the chile pepper. There are, of course, several different types, but typically the one that is symbolic and representative of “green chile” and its affiliated recipes is the poblano pepper. So in the spirit of grilling season, I decided to present a recipe that you guys could surely appreciate—a green chile burger.

      Ingredients:
      1 pound (or more) of ground beef, preferably 80/20 or ground chuck
      Kosher salt
      2 large poblano peppers
      Olive oil or vegetable oil spray
      1 cup shredded cheese blend (I used ½ fontina and ½ extra sharp cheddar)
      ¼ cup mayonnaise
      ¼ cup ketchup
      1 Tbsp. chopped cilantro
      4 large Kaiser rolls or hamburger buns

      Directions:
      Preheat grill to medium-high. Make the “secret sauce”—combine mayo, ketchup and cilantro, and set aside. Divide beef into four equal portions and shape into patties according to how thick you’d like your burger. Make an indentation in the center with your thumb to avoid the burgers puffing up. Sprinkle with salt. Spray poblano peppers with cooking spray. Cook peppers on grill until slightly charred but not too burnt. Cook the burgers for 3-4 minutes per side or until desired doneness. When burgers are almost done, sprinkle with cheese, and cook for another 30-45 seconds or until cheese melts. Keep burgers under a foil tent while you prepare the peppers. Carefully peel the skin off the peppers, and then slice peppers into large, flat slices, and discard stems and seeds. To assemble, spread sauce on each bun half, place burger on bottom half, and top with roasted peppers. Now eat that thing like you mean it! Serves 4 (or 2 hungry dudes, or 1 extremely hungry and gluttonous dude).

      Ingredients, On the Grille, Recipes, Tailgating, Your Kitchen

      Low carb breakfast special

      July 15, 2011 /

      I’m trying to lose a bit of weight, so for the moment I’m cutting back on carbs. But as I looked at a South Beach Diet cookbook this morning, I decided that I was just going to whip up my own recipe. So I made an egg sandwich using fried ham as the “bread,” and used mashed avocado and hot sauce as condiments. It was awesome. Here is how I did it and how you can, too….

      Fry up two slices of ham until crisp, but not burnt. In another skillet, scramble two eggs and add salt and pepper. Cook until just set. Meanwhile, mash half an avocado with some salt. Lay ham on a plate next to each other, place a slice of swiss (or any cheese you have on hand) on one slice of ham, and spread avocado on the other. Then slide the scrambled eggs onto the slice with the cheese. Shake some hot sauce, on, assemble the sandwich and eat. As my wife said, it might be low-carb but it’s not low-fat. That’s okay though, I was only looking to cut carbs in my breakfast, and I succeeded.

      Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Hot Dog Friday (Tuesday): Mikey’s Buffalo Dog

      June 28, 2011 /

      Whew. I was on vacation last week, so my apologies for the lack of posts. But since I also did not post a hot dog recipe on June 17, here is one now. Then I’m going to give you a new one for 4th weekend.
      I will also fill you in later this week on some of the food we had on vacation, including Tony Packo’s in Toledo and Michael Symon’s B Spot in Cleveland. And I’m pasting a photo below of a chili dog I had from one of those awesome dairy dip places that are all over the place in summer. Nothing beats a chili dog (or 2 or 4) on a hot day, followed by a thick shake.

      But meanwhile, here is my Buffalo-style dog recipe…..

      Mikey’s Buffalo Dog
      I know, it seems like I have a buffalo chicken theme for just about every recipe. But that’s because I’m positively addicted to wing sauce, and the flavors that go along with wings—the sauce, blue cheese, and celery. And I know many of you are too! So it stands to reason that we just have to have a buffalo hot dog, right? Right. So here it is….

      Ingredients
      4 hot dogs, any kind
      4 hot dog buns
      1 cup Buffalo chicken hot sauce (I like Buffalo Wild Wings medium sauce)
      1 cup cole slaw mix
      2 small celery stalks, cut into match sticks
      ½ cup mayonnaise
      ¼ cup blue cheese
      Juice of half a lemon
      2 tsp. red wine vinegar
      Salt & pepper to taste

      Directions
      Place dogs in a pot of boiling water and cook for about 10 minutes. Drain, and then add wing sauce to pot, and let dogs sit off heat in the wing sauce for a few minutes. Meanwhile, make the slaw. Combine cole slaw mix, celery, mayo, blue cheese, lemon juice, salt and pepper in a medium bowl and stir to combine. To assemble, place dogs in buns and top evenly with the slaw. Drizzle with a little more wing sauce.

      On the Grille, Recipes, Tailgating, Your Kitchen

      Hot dog Friday: basic chili dog

      June 10, 2011 /

      It’s time once again for Hot Dog Friday! Here is a recipe for a basic chili dog that we published last year on Grub for Guys. Enjoy!

      If done right, nothing beats a good chili dog. But if you use the wrong kind of chili, or cheese or even dog, it can easily get messed up. So here is our take on a classic….

      Ingredients
      4 all-beef hot dogs
      4 hot dog buns
      Yellow mustard
      1 small can Hormel chili without beans (avoid so-called “hot dog sauce,” which is all mashed up beans and fillers)
      ½ cup sharp cheddar cheese, finely shredded

      Directions
      Cook the dogs, either boiling them on the stovetop for 10 minutes, or grilling on a preheated medium heat grill for about 5 minutes, turning frequently to avoid burning. Meanwhile, put chili in a microwave safe bowl and nuke for about 45 seconds on high. Assemble dogs by putting each in a bun and topping evenly with a squirt of mustard, the chili and the cheese.

      Ingredients, On the Grille, Recipes, Tailgating, Your Kitchen

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