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Juicy Blue-Burger
Publication date: 07/27/2005
Yield: Serves 4
Ingredients:
1/2 cup freeze-dried or dried blueberries
1 pound ground beef (preferably Black Angus chuck)
1/2 teaspoon salt
freshly ground black pepper to taste
4 slices sharp cheddar cheese, optional, for cheeseburgers
Place the blueberries in the bowl of a food processor and pulse until powdered. In a large bowl, combine the blueberries with the beef, salt and several turns of the pepper mill. With your hands or a wooden spoon, mix and knead the beef until all the ingredients are evenly incorporated.
Form into 4 burgers. Pan-fry or grill according to your taste. If youre making cheeseburgers, add the cheese about 2 minutes before the end of the cooking time. Place the burgers on buns and serve with ketchup or chili sauce.
Per burger (excluding the bun): 268 calories; 18 grams protein; 14 grams fat; 5 grams saturated fat; 17 grams carbohydrate; 2 grams fiber; 66 milligrams cholesterol; 345 milligrams sodium.
Andouille En Croute With Bourbon Mustard
Publication date: 01/10/2007
Yield: Makes about 4 dozen
Ingredients:
1 (6-inch) length or 1 (16-ounce) package andouille sausage
1 tablespoon bourbon
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
pinch of tarragon, fresh or dried, minced
1 (17.5-ounce) package puff pastry, thawed
1 egg, lightly beaten
1 teaspoon water
Cut the sausage in half lengthwise and grill. (We did this in a grill pan, but you also could do it in a nonstick skillet.) Cool and slice each half into 1/2 -inch pieces.
Mix bourbon, mustards and tarragon in a medium-size bowl. Add sausage slices and toss to coat well. Let stand 30 minutes.
Unfold one sheet of puff pastry on a lightly floured work surface. Roll out gently with a lightly floured rolling pin to press out creases. Using the tip of a sharp knife, cut into 10 or 12 equal-size squares.
Place a piece of sausage in the center of a square. Pull together each corner to form a "beggar's purse," pressing edges together to seal. Mix beaten egg and water and brush lightly on each bundle. (Can be made ahead to this point and frozen up to 1 week.)
Preheat oven to 425 degrees. Spray a baking sheet with cooking spray or cover with parchment paper. Place sausage bundles on pan 1 to 2 inches apart. Bake until puffed and golden, about 20 minutes. Cool 4 to 5 minutes before serving.
From Charlotte, N.C., caterer Todd Townsend of Townsend's Gourmet
Asian Grilled Duck Salad
Publication date: 05/24/2006
Yield: 6 servings
Ingredients:
3 white Pekin boneless duck breasts, skin removed
2 tablespoons soy sauce
1 tablespoon minced garlic
2 1/2 teaspoons Asian sesame oil (divided use)
vegetable oil for deep-frying
6 won-ton wrappers, cut into 3/8 -inch strips
3/4 cup prepared fat-free Caesar salad dressing
12 cups torn romaine lettuce (about 2 large heads)
6 green onions, sliced
1/3 cup shredded Asiago or parmesan cheese
2 tablespoons sesame seed
Place duck breasts in baking dish. In small bowl, mix soy sauce, garlic and 1 1/2 teaspoons sesame oil. Pour soy-sauce mixture over duck breasts, turning to coat on both sides. Cover with plastic wrap and refrigerate at least 2 hours.
Heat gas or charcoal grill (or broiler) until medium hot. Pat duck breasts dry with paper towels and place on grill rack; cook 5 minutes with grill covered.
Turn duck over; cook 6 minutes more or until internal temperature measures 165 degrees. Let duck rest 5 minutes; cut into thin slices across the grain.
In heavy pot, heat vegetable oil to 350 degrees. Deep-fry won-ton strips 30 to 60 seconds or until golden brown. Drain on paper towels. In large bowl, stir together Caesar dressing and remaining 1 teaspoon sesame oil. Toss lettuce, green onions and cheese with Caesar-dressing mixture.
Arrange on 6 chilled plates; top with sliced duck, dividing it equally. Sprinkle with sesame seed and won-ton strips. The salad also can be arranged in a large, shallow salad bowl.
Total time: about 2 1/2 hours
Per serving: 277 calories; 8 grams fat; 128 milligrams cholesterol; 833 milligrams sodium; 21 grams carbohydrate; 4 grams fiber; 29 grams protein
--Recipe and analysis developed for AP by the Duckling Council
Asian-Inspired Turkey Burgers
Publication date: 09/29/2004
Yield: Makes 4 servings
Ingredients:
MANGO-CILANTRO MAYONNAISE:
juice of 1/2 lime
1/2 cup light or regular mayonnaise
1 teaspoon honey or to taste
1 mango, diced
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
freshly ground pepper
BURGERS:
1 pound ground turkey
3 green onions, diced
2 tablespoons each: bread crumbs, natural or regular peanut butter
1 tablespoon each: minced ginger root, soy sauce
1 clove garlic, minced
pinch red pepper
freshly ground black pepper
4 sesame buns, toasted
lettuce, bean sprouts, fresh cilantro
Combine lime juice, mayonnaise and honey in a small bowl; stir in mango, cilantro and salt and pepper to taste. Cover; store in refrigerator until ready to use.
Heat grill or broiler. Mix turkey with onions, bread crumbs, peanut butter, ginger, soy sauce, garlic, red pepper and black pepper to taste in medium bowl. Form into four patties; cook until medium-well, about 4 minutes each side.
Spread mayonnaise on buns; top with burgers, lettuce, sprouts and fresh cilantro.
Preparation time: 25 minutes; cooking time: 8 minutes
Per serving: 588 calories; 28 grams fat; 6 grams saturated fat; 93 milligrams cholesterol; 51 grams carbohydrate; 31 grams protein; 1,348 milligrams sodium; 3 grams fiber
Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper
Asparagus With Orange Essence and Almonds
Publication date: 02/02/2005
Yield: Serves 2
Ingredients:
1 pound jumbo asparagus
1 tablespoon light olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon orange zest
1 tablespoon ground almonds
Snap off the ends of the asparagus by gently bending each stalk. Soak the stalks in cold water for 15 minutes to loosen any dirt and refresh them. Peel the bottom 2 inches of the stalks with a sharp vegetable peeler. Pat dry and place on a cutting board.
Preheat a grill pan over medium heat or indoor grill until very hot. Brush asparagus with olive oil and season with salt and pepper. Add to pan or grill and cook for 7 minutes, shaking the pan frequently to rotate spears.
Sprinkle the orange zest over the top and cook for an additional 2 minutes, continuing to shake the pan.
Transfer to warm plates, sprinkle ground almonds over top and serve immediately.
Per serving: 183 calories; 6 grams protein; 8 grams fat; 1 gram saturated fat; 21 grams carbohydrate; 12 grams fiber; 0 milligrams cholesterol; 300 milligrams sodium
"Grill Pan Cookbook" by Jamee Ruth (Chronicle Books, 1999, $16.95)
BBQ Sausage and Peppers
Publication date: 08/29/2007
Yield: Serves 8
Ingredients:
2 pounds spicy Italian sausage, sliced
1 large red bell pepper, cut into large chunks
1/4 pound jalapeno peppers, cut into large pieces
1 large red onion, cut into chunks
1 (12-ounce) can beer
1/2 pound sliced provolone cheese
Place sausage, red bell pepper, jalapeno peppers and red onion in a large bowl. Pour in beer. Cover and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate. Alternately thread sausage, red pepper, jalapenos and onion onto skewers. Cook on the prepared grill until sausage is evenly browned and vegetables are tender.
Place provolone cheese over the hot ingredients during the last few minutes of cooking and let it melt. Serve immediately.
Per serving: 315 calories, 19 grams protein, 24 grams fat, 10 grams saturated fat, 7 grams carbohydrate, 1 gram fiber, 53 milligrams cholesterol, 948 milligrams sodium
--Courtesy of Geoffrey Levine, allrecipes.com
Baby Turkey Burgers on Brioche
Publication date: 04/05/2006
Yield: Makes 36 to 40 mini-burgers. Pair with: Single-malt Scotch or Vodka martinis
Ingredients:
BRIOCHE DOUGH FOR ROLLS
1/4 cup warm milk (about 105 degrees)
1/2 teaspoon sugar
1 package active dry yeast
2 cups flour, plus 1 tablespoon for kneading dough
3/4 teaspoon salt
3 eggs (room temperature), lightly beaten
1 stick butter, melted and cooled
2 egg yolks
1 tablespoon whipping cream
BABY TURKEY BURGERS 1 3/4 pounds ground turkey
1 tablespoon olive oil
1 large egg
1 teaspoon garlic pepper
1 teaspoon onion, finely chopped
olive-oil flavored cooking spray
BURGER SPREAD
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon Tabasco sauce
1 teaspoon paprika
BRIOCHE DOUGH FOR ROLLS
Combine the milk and sugar, add yeast and allow to dissolve; let stand for about 5 minutes until yeast mixture starts to bubble.
In a large bowl, combine yeast mixture with flour, salt, whole eggs and melted butter. Mix dough until it forms a ball. Turn dough out onto a lightly floured surface and knead by hand. It is important to work dough thoroughly until it becomes slightly sticky.
Place dough in a buttered bowl and cover with plastic wrap; set aside for about 1 1/2 hours or until dough has doubled. Be sure dough is not in a cool or drafty spotwhile it is rising.
Punch dough down and knead again. Use extra flour to keep dough from becoming sticky. Allow dough to rest and redouble. Punch dough down on lightly floured surface and pat dough flat.
Cut with small cookie cutter into bite-size rounds. Put mini buns on cookie sheet. Let mini rounds rise again. Whisk together egg yolks and cream; lightly brush each mini-bun top with egg wash.
Bake in a 350-degree oven for about 15 minutes or until lightly browned. Buns can be stored in airtight tin until time to use.
BABY TURKEY BURGERS
Mix first 5 ingredients together in a bowl. The oil and egg will help keep the meat from being dry. Form into mini meatballs. Each meatball is about 3/4 ounce in size.
To cook burgers, preheat a castiron grill or skillet; it must be very hot. Spray with olive-oil flavored cooking spray. Put each ball on grill and press into mini-patty with a spatula. Cook about 1 minute on each side, until burgers are done.
BURGER SPREAD
Whisk all ingredients together and refrigerate until ready to assemble burgers. Each burger gets a little spread on both sides of the bun. For variety, finish some burgers with a piece of sharp cheddar and some with a thin slice of hamburger dill.
Per serving (based on 40 servings): 136 calories, 7 grams protein, 10 grams fat, 3 grams saturated fat, 5 grams carbohydrate, trace fiber, 61 milligrams cholesterol, 136 milligrams sodium
--Courtesy of caterer Connie Crabtree
Barbecue Ribs With Chili Powder, Garlic and Cumin Rub
Publication date: 06/11/2008
Yield: Serves 4
Ingredients:
1/4 cup chili powder
1 tablespoon garlic powder
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3/4 teaspoon hot dry mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1 rack ribs, 2 1/4 to 2 1/2 pounds
2 limes, quartered
In a bowl, mix the chili powder, garlic powder, cumin, oregano, thyme, mustard, salt, pepper and cloves. Skin the ribs, removing the thin membrane from the underside.
Rinse the ribs and pat dry. Rub the ribs all over with the spice mixture. Wrap air-tight and chill 8 hours or overnight.
Prepare an indirect fire for cooking. Place a foil drip pan on the side of the grill that is clear of coals.
Oil grill rack, then lay the ribs on the rack and close the lid. If using charcoal, open vents in the lid and bottom of the cooker. Cook until the meat is nicely browned, 45 minutes to 1 hour, turning the ribs once midway through the cooking time. Wrap the ribs in foil, and return to grill. Cook until the meat is tender, another 30 minutes to an hour.
Transfer the ribs to a platter and cut between the bones. Garnish with lime wedges and squeeze over ribs to taste.
Per serving: 456 calories, 29 grams protein, 35 grams fat, 13 grams saturated fat, 5 grams carbohydrate, 1 gram fiber, 138 milligrams cholesterol, 558 milligrams sodium.
-- Adapted from "The Sunset Grill," by the editors of Sunset Magazine
Basic Grilled Flank Steak
Publication date: 06/13/2007
Yield: Serves 8
Ingredients:
1 (2-pound) flank steak, trimmed
2 teaspoons Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
cooking spray
Place steak in an 11-inch- by-7-inch-baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt and pepper; rub mixture into steak. Cover and refrigerate at least 20 minutes.
Prepare grill. Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.
Per serving: 158 calories, 7 grams fat, 3 grams saturated fat, 23 grams protein, 45 milligrams cholesterol, 203 milligrams sodium, 0 grams fiber, trace carbohydrate
Recipe and analysis provided by Cooking Light
Basic Pizza Dough
Publication date: 07/25/2007
Yield: Makes 4 small pizzas
Ingredients:
1 cup warm water (110 to 115 degrees)
1 envelope active dry yeast (2 1/2 teaspoons)
1/2 teaspoon sugar
4 tablespoons olive oil (divided use)
3 1/4 cups unbleached all-purpose flour, plus more if needed
2 teaspoons kosher salt
no-stick spray or vegetable oil
Combine the water, yeast and sugar in a large bowl, stirring until mixed. Let sit until foamy, about 5 minutes. Stir in 3 tablespoons of the olive oil.
Put the flour and salt in a food processor fitted with the dough blade, or in a large bowl and pulse or stir to mix. With the motor running, add the yeast mixture and process or stir until the dough forms a ball.
Turn onto a lightly floured surface and knead until the dough is smooth and elastic, about 5 minutes. The dough should be only slightly sticky, not dry. If necessary, knead in more flour, 1 tablespoon at a time, to achieve that texture.
Coat a large bowl with the remaining tablespoon of oil and add the dough, turning to coat it with the oil. Cover and let rise in a warm spot until doubled in bulk, about an hour.
Per serving: 498 calories, 11 grams protein, 15 grams fat, 2 grams saturated fat, 79 grams carbohydrate, 3 grams fiber, 0 milligrams cholesterol, 964 milligrams sodium
--From "Mastering the Grill"
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