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Category: Sandwiches & Lunch Dishes

The Oaks Grilled Cheese

The Oaks Grilled Cheese

oaks-grillecheese-750x368

4 oz Tillamook® Unsalted Butter
8 slices wheat cranberry walnut bread (or another high quality wheat bread)
4 slices Tillamook® Sharp Cheddar Cheese
4 oz (about ½ cup) creamy Camembert cheese
4 slices (about 4 oz) Fontina cheese

For each grilled cheese, lightly butter one side of each piece of bread and place butter side down on medium heated pan or flat grill. Place 1 slice of sharp cheddar cheese on one slice of bread and 1 oz each of Camembert and Fontina on the other slice of bread. Let the cheese melt on the bread while checking the underside so as not to burn. Lower heat if necessary. Place the sides together when they have reached desired melted consistency. Let cool for 20 seconds and cut.

Turkey, Pesto and Cranberry Melt

Turkey, Pesto and Cranberry Melt

Turkey-Pesto-and-Cranberry-Melt-The-Hopeless-Housewife6 slices of roasted turkey breast
6 slices fresh mozzarella cheese
4 tablespoons pesto
6 tablespoons fresh or canned cranberry sauce
4 slices sourdough bread, cut ½ – ¾ inch thick
Butter

Heat butter in a skillet over medium heat. Spread the pesto on the sourdough bread, and then add turkey breast, cranberry sauce, and mozzarella cheese. Place the sandwich into the skillet and let cook for a few minutes until cheese becomes melty, then flip the sandwich onto the other side and repeat until desired color and look is reached.

Mango Shrimp Wraps

Mango Shrimp Wraps

091213-StirItUp-300x1991/3 C. sour cream
1/3 C. mayonnaise
1/4 C. chopped fresh basil
2 T. chopped fresh chives
2 1/4 tsp. salt
1/4 tsp. black pepper
1 T. fresh lemon juice
1 1/2 lb large shrimp in shell (16 to 20 per lb), peeled and deveined
1 (1-lb) firm-ripe mango, peeled and cut into 1/3-inch cubes
4 (10-inch) flour tortillas
1 (6-oz) bunch watercress, tough stems discarded

Pulse sour cream, mayonnaise, basil, chives, 1/4 tsp. salt, and pepper in a blender until herbs are finely chopped and mixture is pale green. Bring 2 quarts water, lemon juice, and remaining 2 tsp. salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.
Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 C. shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.

Provencal Tomato Tart (Tarte aux tomatoes)

Provencal Tomato Tart (Tarte aux tomatoes)

tomato tart

Preheat an oven to 375 degrees F. Defrost 1 sheet frozen puff pastry (preferably all-butter pastry) from a 14–17-oz. box according to package directions. If the package contains 1 sheet, cut the pastry in half; if the package contains 2 sheets, just use 1. Roll out the dough slightly on a floured surface to smooth it out.

Place the pastry sheet on a parchment-lined, rimmed baking sheet and use a paring knife to gently score a 1/4” border around the edge. Using a fork, prick the pastry all over inside the border to release steam while baking.

Spread the bottom of the dough with a thin layer of Dijon mustard, and then cover with a single layer of snugly packed tomato slices, preferably heirloom tomatoes in several colors, that have been sprinkled with sea salt and drained on a paper towel to remove excess moisture. Drizzle with extra-virgin olive oil and sprinkle with freshly ground black pepper and chopped fresh thyme. Top with grated Gruyere cheese. Bake until the crust is golden and the tomatoes have collapsed. It should take about 20 to 25 minutes. Check at 20 minutes and continue to cook until pastry is golden. Remove the tart to a rack and let it cool for 20 minutes or so before slicing it into wedges.

Variations: Add slivers of kalamata olives over the cheese before baking. Or sprinkle the cooked and cooled tart with torn bits of fresh basil right before serving.

Roasted Poblano, Onion & Jack Quesadilla

Roasted Poblano, Onion & Jack Quesadilla

14997845320_4e5dab26fd_o6 poblano chiles
1/4 cup loosely packed fresh cilantro
1 tablespoon plus 2 tsp. olive oil
1 medium white onion, thinly sliced lengthwise (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
two 10-inch flour tortillas
grated Monterey Jack cheese (4 to 8 oz.)
sour cream or crème fraiche to taste

To roast the peppers using a gas flame: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. To roast the peppers in the oven: Preheat the oven to 400ºF. Halve and seed the peppers and place on a parchment-lined (for easy cleanup) baking sheet. Roast for about 30 to 35 minutes or until charred in some places. (Don’t let them get too black as I did here or you will have trouble peeling them.) Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters (if you haven’t already). Slice the peppers into 1/4-inch-wide strips and put them in a small bowl. Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting). Meanwhile: heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat 1 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it half of the cheese, half of the poblano mixture, and half of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make one more quesadillas. Cut each quesadilla into wedges and serve with the sour cream or crème fraiche on the side — I like to open my quesadilla up and drop spoonfuls of crème fraiche inside.

Pesto Grilled Cheese & Roasted Tomato Soup

Pesto Grilled Cheese & Roasted Tomato Soup

p-2-682x1024About 14 vine tomatoes (not the huge beef ones, just firm-mediumly-sized ones, still on the vine)
3 cloves of garlic, unpeeled
Handful of basil
Salt, pepper, paprika, chili flakes, olive oil
1-2 mugs of vegetable stock (depending how thick you like your soup)
For the sandwiches:
4 pieces of bread
Few slices of gouda
Butter
Big handful of basil
Half a fist sized chunk of parmesan, grated
Handful of pine nuts
1 small clove of garlic, crushed
Olive oil

Pre-heat your oven to 190C/375F. Place your tomatoes into a baking tray with your garlic cloves, a good drizzle of olive oil, salt & pepper. Pop them into the oven for about 45mins.

While they’re cooking, whip up your pesto. Gently toast the pine nuts in a dry frying pan over a medium heat. When they’re golden put them in your food processor with your basil, parmesan, olive oil & garlic. Blend & you’re done. When your tomatoes are roasted to perfection (the skins should have popped open and peeled up at the edges) take them out and leave them on the side to cool down. Once they’re cold enough to handle, peel off the skins. Throw your naked, quivering tomatoes into a blender with your stock, a pinch of paprika, a dusting of chill flakes & a fist full of basil. You can always add a good splash of cream here for double comfort points. Blend until smooth & soup like.

To make your pesto grilled cheese, heat a dry frying pan on a medium heat. Grab your bread & butter each piece, on just one side. Smear a generous amount of your pesto onto the unbuttered side & top with a couple slices of cheese. Put the top of the sandwich on, butter side facing up. Place into the pan & weigh it down with a something flat (I used a pie dish but you can use a plate, just make sure it won’t melt) & pop something heavy, like a can of beans on top. Cook for about 2mins or until the cheese starts to melt, then carefully flip it over & repeat.

Ham Crescent Rolls

Ham Crescent Rolls

3oz cream cheese, softened
2 T. honey, divided
1 T. minced green onions
1 (8ct) pkg refrigerator crescent rolls, separated into triangles
6oz (24 slices) thinly sliced ham
1 T. mustard
1/4 C. mayonnaise
1/4 C. crushed pineapple, drained

Mix cream cheese, half the honey and green onions; spread over dough. Cut ham into triangles slightly larger than dough. Mix mustard, mayonnaise, remaining honey and pineapple in medium bowl. Preheat oven to 375. Layer 4 ham triangles onto each dough triangle. Spoon some pineapple mixture on top of ham slices. Roll up crescents, starting from the wide end, to enclose filling. Place on ungreased baking sheet, leaving space between rolls. Bake 15 minutes until rolls are golden brown; remove carefully from baking sheet. Serve immediately.

Garlicky Shrimp Avocado Sandwiches

Garlicky Shrimp Avocado Sandwiches

10631557003_f8fb3cd055_z2 ripe avocados
Juice of 1 lime
½ tsp. kosher salt
4 slices crusty artisan bread, such as sourdough
10-12 oz. medium-sized shrimp, peeled and deveined
2 tbsp. olive oil, plus more for brushing
¾ tsp. red pepper flakes
2-3 cloves garlic, finely minced
Salt and pepper, to taste
Pea shoots or sprouts, for garnish

Preheat the broiler. Remove the pits from the avocados and scoop the flesh into a medium bowl. Coarsely mash with a fork. Add in the lime juice and salt and continue to mash until the mixture has reached your desired consistency. Place slices of bread on a baking sheet, brush lightly with olive oil, and place underneath the broiler just until slightly charred, about 2 minutes. Remove from the heat. Cool briefly, then spread each slice of bread with an even layer of the avocado mixture. Place the oil in a large skillet over medium-low heat and add the red pepper flakes and garlic to the oil. Let warm slowly, about 5 minutes, to infuse the oil with the flavors of the red pepper and garlic. After 5 minutes, increase the heat to medium-high. Add the shrimp to the pan in a single layer. Let cook until just pink on the bottom side. Flip with tongs and let cook about 1 minute more, just until the shrimp are opaque and cooked through. Season with salt and pepper to taste. Remove from the heat. Toss lightly to coat well with the garlic oil. Let cool briefly. Layer the shrimp over the avocado spread on the sandwiches. Top each serving with a sprinkling of pea shoots or sprouts. Serve.

Turkey Mango Melts

Turkey Mango Melts

Turkey Mango Melts

 

4 slices Whole Wheat Bread

2 T. Mango Chutney

2 C. Arugula Leaves

6 oz Thinly Sliced Cooked Turkey Breast

1 Large Mango, seeded, peeled, and sliced

2 T. sliced Green Onion

4× 1-oz slices Swiss Cheese

 

Preheat broiler. Arrange bread on the unheated rack of a broiler pan. Snip any large pieces of fruit in the chutney. Spread top of each bread slice with one-quarter of the mango chutney. Top with arugula, turkey, mango slices, and green onion. Add Swiss cheese. Broil 3 to 4 inches from the heat about 2 minutes or until cheese begins to melt. Serve immediately.

 

Yield: 4 servings

Calories: 255

Fat: 9g

Fiber: 3g

Chickpea Pancakes with Spicy Vegetables

Chickpea Pancakes with Spicy Vegetables

1 C. chickpea flour
3/4 C. cold water
2 T. olive oil
1 egg
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 small onion
1 zucchini
2 large cauliflower florets
1 tsp. fresh ginger
.12 tsp. crushed red pepper flakes
2 T. tomato sauce
1 scallion

Generously coat an 8″ nonstick skillet with cooking spray and heat over medium heat. Place the flour in a bowl and gradually whisk in 3/4 C. cold water to make a smooth batter the consistency of thin cream (add more water if needed). Whisk in 2 T. of the oil, the egg, 1/8 tsp. of the salt, and 1/8 tsp. of the pepper. Pour 3 T. batter into the skillet and quickly tilt the skillet to coat the bottom with a thin layer of batter. Cook the first side until nicely browned, about 1 minute. Turn the pancake with a spatula and cook the second side for 30 to 45 seconds (it will look spotty). Slide the pancake onto a plate and cook the rest in the same fashion. Cover with foil to keep warm. Heat the remaining 1 T. oil in another skillet over medium heat. Stir in the onion, zucchini, cauliflower, ginger, cumin, and pepper flakes. Cover and cook, stirring occasionally, for 3 minutes. Stir in the tomato sauce, cover, and cook until the vegetables are tender and the liquid is evaporated, 10 to 15 minutes. Stir in the scallion, the remaining 1/8 tsp. salt, and the remaining 1/8 tsp. pepper. Arrange a pancake, attractive side down, on a plate, and spoon the vegetables in a line one-third of the way from one edge and roll up. Assemble the remaining pancakes in the same manner.

Calories: 214
Fat: 13g
Fiber: 3g

Pizza Sandwiches

Pizza Sandwiches

1 1/2 C. warm water (115 degrees)
4 1/2 tsp. (two 1/4-ounce envelopes) active dry yeast
1/4 C. extra-virgin olive oil, plus more for bowl and baking sheet
1 T. sugar
Coarse salt
4 1/3 C. all-purpose flour, plus more for surface

6 vine-ripened tomatoes, sliced 1/4 inch thick
1/2 C. plus 1 T. extra-virgin olive oil
Coarse salt and freshly ground pepper
1 C. crumbled soft goat cheese (5 ounces)
32 thin slices soppressata (8 ounces)
1 pound fresh mozzarella, sliced 1/4 inch thick
8 ounces baby arugula (about 10 C.)
2 C. fresh basil
2 T. fresh lemon juice

Make the dough: Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. Whisk oil, sugar, and 2 tsp. salt into yeast mixture. Add flour, and stir until a sticky dough forms. Turn out dough onto a floured surface, and knead until smooth, about 8 minutes. Transfer to an oiled bowl, and turn to coat. Let stand, covered, in a warm place until doubled in volume, about 1 hour. Meanwhile, make the filling: Preheat oven to 400 degrees. Spread tomatoes on a rimmed baking sheet, drizzle with 3 T. oil, and season with salt. Roast, flipping after 30 minutes, until shrunken and slightly dehydrated, 45 minutes to 1 hour. Let cool. Raise oven temperature to 500 degrees (with convection on if possible). Turn out dough onto a lightly floured surface, and divide into 8 pieces. Form each into a ball. Let rest, draped with plastic wrap, for 15 minutes. Place 1 dough ball on a lightly oiled baking sheet, and shape into a 7 1/2-inch round. Arrange a layer of tomatoes on half of the dough, and dot with 2 T. goat cheese. Top with 4 slices soppressata. Tear off pieces of mozzarella, and place over top. Fold dough over to enclose filling, but do not seal. Repeat with remaining dough, tomatoes, goat cheese, soppressata, and mozzarella (arranging 4 sandwiches per baking sheet). Bake until golden and cooked through, about 10 minutes. Remove from oven. Let cool for at least 15 minutes before serving. Meanwhile, toss arugula and basil with lemon juice and remaining 1/4 C. plus 2 T. oil. Season with salt and pepper. Open each sandwich, and fill with arugula-basil mixture. Cut each in half.

Pollo con Queso Tortas

Pollo con Queso Tortas

2 poblano peppers
1 T. vegetable oil
2 boneless, skinless chicken breast halves, halved horizontally (or try Chorizo)
Coarse salt and freshly ground pepper
1/2 white onion, sliced
2 cloves garlic, minced
1 tsp. ground cumin
4 ounces white cheddar cheese, shredded (about 1 C.)
4 ounces Monterey Jack cheese, shredded (about 1 C.)
4 crusty white sandwich rolls, such as Kaiser rolls, split and top half hollowed out
Carrot, Jicama, and Red Cabbage Slaw
Mexican crema, for serving
Plantain Chips, for serving

Preheat broiler. Roast peppers directly over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Thinly slice crosswise and set aside. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Remove chicken from skillet and transfer to a rimmed baking sheet. Add sliced poblanos, onion, garlic, and cumin to skillet; season with a pinch of salt. Cook, stirring, until onion is soft and translucent. Top chicken with poblano mixture and sprinkle with cheeses. Place under broiler; broil until cheese is melted and bubbly, about 2 minutes. To assemble, place chicken on bottom halves of rolls; top with crema and slaw. Sandwich with top halves of rolls; serve.

Prosciutto Provolone Fig Grilled Cheese

Prosciutto Provolone Fig Grilled Cheese

Prosciutto Provolone Fig Grilled Cheese

8 slices sourdough bread

4 tbsp butter (softened)

10 oz jar fig spread

16 slices provolone cheese

16 slices prosciutto (app ½ lb)

4 oz blue cheese crumbles

½ cup fresh arugula

Butter each piece of sourdough bread on one side with about ½ tbsp of butter. On the other side of each piece of bread, spread about 2 tbsp of fig spread. On four of the slices of bread, place two slices of provolone cheese, then two slices of prosciutto, a few blue cheese crumbles, a little arugula, then top with two more slices of prosciutto and two slices of provolone. Sandwich the other pieces of bread on top with the fig spread facing down. Place in a large skillet or in a panini press for 3-4 minutes per side, or until the cheese is melted and the bread is crispy brown on the outside.

French Toast BLT

French Toast BLT

French Toast BLT

6 slices bacon

1 tsp cracked black pepper

1/2 tsp ground fenugreek (optional)

4 large eggs, divided

1/2 cup whole milk

1 tsp vanilla extract

1/4 tsp ground cinnamon

4 slices challah or brioche bread

2 Tbsp unsalted butter

1 large tomato, sliced into rounds

4 large lettuce leaves

Maple syrup

 

 

Place bacon on griddle or in frying pan over low heat and sprinkle with half of the pepper and half of the fenugreek if using. After a few minutes, flip bacon and sprinkle with remaining pepper and fenugreek. Continue cooking until crispy.  In a medium-sized bowl, lightly whisk together 2 of the eggs, milk, vanilla extract, and ground cinnamon. Dunk each slice of bread into the mixture until well-coated. Melt butter on a skillet over medium heat and place bread on skillet and cook for about 2-3 minutes on each side, until well-browned. Move to separate plate or pop in the oven set to low if you want to keep warm for later. In a separate small nonstick frying pan with, fry the remaining two eggs to your liking. Assemble sandwich by piling lettuce, tomato, bacon slices, and egg on one slice of french toast bread and topping with another. Drizzle maple syrup over the top.

Broiled Seafood Muffins

Broiled Seafood Muffins

2 English Muffins, split
2 T. Mayonnaise
4 oz. Cooked Crab, Shrimp, Fish, or canned Tuna
2oz. Grated Cheddar Cheese

Toast muffins and spread with mayonnaise. Top with seafood and cheese. Broil until cheese melts.

Gemütlichkeit Spamwich

Gemütlichkeit Spamwich

8 oz. bacon
1 C. diced yellow onion
1 C. flour (divided)
2/3 C. apple cider vinegar
1/3 C. sugar
Salt and pepper to taste
4 C. thinly sliced green and red cabbage
12 hamburger-size pretzel rolls
½ C. vegetable oil
2 cans (12 oz. each) Spam with bacon
3 large eggs, beaten
1 ½ C. panko bread crumbs
¼ C. sweet spicy mustard

Dice bacon into ½-inch pieces. Cook in skillet over low heat until crispy; drain on paper towels and set aside. Saute onion in skillet with 2 to 3 T. the bacon drippings. Cook over medium-low heat until softened, about 5 minutes. Sprinkle onion with 1 T. the flour. Cook and stir 2 minutes. Add vinegar and sugar and stir until sugar dissolves. Season as desired with salt and pepper. Add cabbage and stir until it slightly wilts, about 1 minute. Add reserved bacon. Remove from heat and set aside. Preheat oven to 300 degrees. Cut pretzel rolls in half. Lightly brush rolls with a small amount of oil and place face-side down on a baking sheet. Lightly toast rolls in preheated oven about 5 to 10 minutes; set aside. Place remaining oil in a large nonstick skillet (enough to cover bottom of pan) and heat over medium heat. Slice each can of Spam with bacon into 6 lengthwise slices (for a total of 12 slices). Place flour, eggs and panko crumbs into three separate pans. Dip each slice of Spam into flour, followed by egg and then panko crumbs. Sauté slices until golden brown on both sides. Place slices in warm oven as you finish each batch and hold until all slices have been browned. For assembly, spread bottom half of each toasted pretzel bun with mustard. Top with slice of Spam and the cabbage slaw. Top with roll tops and serve immediately.

“Left Over” Smoked Turkey Leg Banh Mi

“Left Over” Smoked Turkey Leg Banh Mi

4 baguettes
Smoked turkey leg pate (see recipe below)
6 T. mayo
1/2 tsp. maggi seasoning
Pickled Cranberries (see recipe)
Crispy Turkey Skin (see recipe)
Carrots and cucumber, sliced into matchsticks
Jalapeno and cilantro, for garnish

For the Smoked Turkey Leg Pate:

1 cup smoked turkey leg, diced
1/2 cup walnuts, chopped
6 T. unsalted butter, softened
2 T. cognac
1 tsp. fish sauce
1 tsp. mirin
4 T. mayo
Salt and pepper to taste

For the Pickled Cranberries:

2 cups sugar
2 cups rice vinegar
1 tsp. peppercorns
1/4 tsp. juniper berry
1/4 tsp. clove
1 tsp. salt
1 pound cranberries

For the Crispy Turkey Skin

Skin from turkey
Salt and pepper

To make the pate: In a food processor, process turkey and walnuts until finely chopped. Add butter, cognac, fish sauce, and mirin until a smooth paste is formed. Add mayo until desired consistency; add salt and pepper to taste. To make the pickled cranberries: Place sugar, vinegar, spices, and salt in a pot and bring to a rolling boil. Add washed cranberries and cook for 6 minutes, until skins are cracked and the liquid is turning red. Remove from heat and let cool. To make the crispy turkey skin: Place turkey skins on sheet tray, season with salt and pepper, and place in a 500-degree oven for 8 to 10 minutes, or until crispy. If a fryer is available, heat oil to 350 degrees and fry until crispy and brown, about 1 minute; season with salt and pepper. To assemble, slice open baguette. Spread one side with mayo. Season mayo with a couple of drops of maggi seasoning. Place baguette in 450-degree toaster oven for about a minute, or until roll is crusty and hot but won’t cut the roof of your mouth. Pull baguette out, spread a generous amount of pate on the other side of the roll, and then fill with pickled cranberry, the herbs, and the veggies.

Rare Roast Beef Baguettes with Roast Tomato and Currant Chutney

Rare Roast Beef Baguettes with Roast Tomato and Currant Chutney

¾ C. thickened cream (35% whipping cream)
¼ cup Dijon mustard
¾ C. finely grated parmesan
2T. olive oil
2lb. beef fillet, trimmed
2 sourdough baguettes
2 cups (loosely packed) arugula

2/5 lb. large cherry tomatoes, such as Johnny love bites
2 long red chillies (possibily fresno; or try asian market)
1/3 cup olive oil
2 Spanish onions, finely chopped
2 garlic cloves, finely chopped
100 ml red wine vinegar
200 gm light brown sugar
2 tbsp currants, soaked in warm water until plump, water discarded

For roast tomato and currant chutney, preheat oven to 180C. Scatter tomatoes and chillies on 2 oven trays lined with baking paper, drizzle with 2 tbsp oil and roast until golden (30 minutes). Remove skin and seeds from chillies if desired, finely chop flesh and set aside with tomatoes. Heat remaining olive oil in a saucepan over medium heat, add onion and garlic and stir occasionally until tender (10-12 minutes). Add tomato, chilli, vinegar and sugar, season to taste, reduce heat to low and stir occasionally until thick (45-55 minutes). Season to taste, stir in currants and set aside to cool. Makes 500ml. Combine cream and mustard in a small saucepan over medium heat, bring to just below the simmer, add parmesan, stir until melted, season to taste and set aside to cool. Preheat oven to 140C. Heat olive oil in a large frying pan over high heat, season beef fillet to taste and cook, turning occasionally, until browned (1-2 minutes each side). Transfer to an oven tray and roast until cooked to your liking (25-30 minutes for medium-rare). Set aside to rest (30 minutes), then thinly slice. Halve baguettes lengthways and spread bases with chutney. Top with roast beef and rocket, drizzle with mustard cream, season to taste and serve.

Green Goddess Sandwiches

Green Goddess Sandwiches

I like the briny umami that the anchovies add to the mayonnaise, but feel free to leave them out if you prefer. (You may wish to add more salt, garlic, or lemon if you do.) The mayonnaise keeps well for up to a week, staying vibrant green and marrying the flavors together nicely. I like the onions best when freshly pickled, but they will also keep in the fridge for a week or more. Wrapping the sandwiches in parchment paper prior to cutting them in half helps them to hold together, but feel free to skip this step in favor of deliciously messy sandwiches.

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):
1/3 C. packed basil leaves
1/3 C. packed tarragon leaves
1/3 C. packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 C. good mayonnaise (such as Spectrum’s olive oil mayonnaise)

Pickled spring onions (makes enough for 4-6 sandwiches):
2 spring onions, bulb thinly sliced
1/2 C. white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed

Per sandwich:
2 slices pan bread
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried

Make the mayonnaise: In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed. Pickle the onions: In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week. Assemble the sandwiches: Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.

Chorizo and Cheese Quesadillas

Chorizo and Cheese Quesadillas

4 ounces mozzarella cheese, grated
4 ounces Cheddar cheese, grated
8 ounces cooked chorizo (sausage), outer casing removed or ham, diced
4 scallions, finely chopped
2 fresh green chilies, seeded and finely chopped (such as poblano)
Salt and pepper
8 flour tortillas
Vegetable oil, for brushing

Place the cheeses, chorizo, scallions, chilies, and salt and pepper to taste in a bowl and mix together. Divide the mixture between 4 flour tortillas then top with the remaining tortillas. Brush a large, nonstick skillet with oil and heat over medium heat. Add one quesadilla and cook, pressing down with a spatula for 4-5 minutes Underside should be crisp and lightly browned. Turn over and cook the other side until the cheese is melted. Remove from the skillet and keep warm. Cook the remaining quesadillas individually. Cut each quesadilla into quarters. Serve with salsa and guacamole. Packing: Wrap in waxed paper or foil.

Breakfast Savory Hard Boiled Egg Muffins

Breakfast Savory Hard Boiled Egg Muffins

11 lg. Eggs, room temperature
½ C. plus 1 tsp. Safflower Oil (plus more for brushing, if not using cupcake liners)
8oz. Bulk Breakfast Sausage (or remove from casings)
2 C. Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
¾ tsp. Salt
1 T. Sugar
½ C. Sour Cream
½ C. chopped Scallions
1 C. finely shredded Asiago Cheese (4oz.)

Prepare an ice bath. Bring a large pot of water to a boil. Add 9 eggs and boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel lined plate. In medium skillet heat 1 tsp. oil over medium high heat. Add sausage and cook, stirring to break up until browned, about 5 minutes. Transfer to a plate and chop if necessary so no pieces are larger than about a pea. Preheat oven to 400. Line 9 cups of a standard muffin tin with baking cups, or lightly brush with oil. In bowl whisk together dry ingredients. In another bowl, whisk together remaining ½ C. oil, ¼ cup water, sour cream and remaining 2 eggs. Stir wet ingredients into dry ingredients until just combined. Fold in sausage, scallions and ½ C. cheese. Batter should be thick and dough like. Fill each prepared muffin cup with 2 T. batter. Nestle a cooked egg in the center of each. Add another 2 T. batter over the egg, flattening slightly to form a disk and press gently to seal. Sprinkle remaining cheese over the tops of the muffins. Bake until golden and tops lightly spring back when pressed, about 22 minutes. Let cool 5 minutes in tin, then transfer to wire rack and let cool completely.

Egg & Bacon Roll

Egg & Bacon Roll

1 slice Bacon
1 Egg
1 Ciabatta roll
½ Tomato Seeded
Alfalfa Sprouts
Black Pepper

Heat broiler to medium-high and line broiler pan with foil. Broil bacon until crisp, and then let cool. Meanwhile, boil the egg about 6 minutes until the yolk is just lightly running. Hold the egg under cool running water until it is cold enough to handle. Peel egg, place in bowl and roughly chop. Break the bacon into small pieces and stir into egg. Season with pepper. Cut roll in half. Squeeze juices from tomato onto one side of the roll. Spoon the egg mixture onto roll, and top with sprouts.

BBQ Tofu Baguette

BBQ Tofu Baguette

Olive Oil
4 ½ oz. firm Tofu, patted dry and cut into 4 long slices (rec: follow Alton Brown’s instructions for prepping tofu for marinade)
2 small Baguettes
2 Lettuce Leaf, shredded
1 Tomato, seeded and thinly sliced

Marinade:
1 T. Honey or Sweet Chili Sauce
1 T. Ketchup
1 T. Soy Sauce
¼ tsp. Smoked Paprika

In shallow dish, mix together ingredients for marinade. Place tofu slices in marinade, turn to coat; allow to rest in marinade at least one hour to overnight. Generously brush griddle pan with olive oil, and then heat until hot. Carefully place tofu on pan and cook 4 minutes on each side or until golden, occasionally spooning over more marinade. Slice baguette open lengthwise and open it out. Place 2 slices tofu on bread, top with lettuce and tomato. Close up bun and press down lightly.

Mystery Bun

Mystery Bun

1 Crusty Roll
Olive Oil, for Brushing
1-2 T. Pesto
1 clove Garlic, crushed
4 slices Mozzarella Cheese
1 Tomato, seeded and sliced
Baby Spinach Leaves

Slice off top of roll to make a lid and pull out the soft insides, leaving crust intact. Lightly brush inside with oil. Place bread bits in food processor and pulse until you have breadcrumbs. Transfer to a small bowl and mix in the garlic, and enough pesto to flavor the breadcrumbs without being soggy. Spoon a layer of breadcrumbs into the roll. Add a layer of cheese, tomato and spinach, followed by another layer of breadcrumbs and so on until used up (2-3 layers). Place lid on top and wrap tightly in plastic wrap.

Pulled Chicken BBQ Sandwich

Pulled Chicken BBQ Sandwich

1 large Rotisserie chicken
1 jar Kansas City BBQ Sauce
1 package of cole slaw mix
1 jar Marie’s Cole Slaw Dressing
6 Slices of Sourdough Bread
1 clove of garlic
3 T. butter
Cheese (optional)

Heat oven to 350 degrees. Chicken – Pull the meat off the chicken and place in a mixing bowl. Pull the chicken apart into chunks. Don’t cut it. It works better if you pull it apart with your hands. Pour 1/2 to 3/4 of the bbq sauce all over the chicken. Stir to coat. Place in lightly greased baking dish. Bake at 350 for 30 minutes, or until hot and bubbly. Cole Slaw – combine bag of cabbage (slaw) with about 1/2 cup of dressing. Let sit in fridge while chicken is in the oven. Texas Toast- Finely dice one clove of garlic. Place in dish with 3T butter. Melt in microwave for about 30 seconds. Brush on slices of sourdough bread. Top with a little bit of shredded cheese. Toast until bubbly and brown on the edges. ASSEMBLY: Toast + Chicken + Slaw That’s it. It’s so easy, and so delicious. This will be a regular in your repertoire. I promise. The slaw on top is what makes it. Don’t leave that part out. Don’t be a cole slaw wimp. Just do it. It makes the sandwich. I promise.

Razor Clam Po’ Boy with Apple Cabbage Slaw on House-made Ciabatta

Razor Clam Po’ Boy with Apple Cabbage Slaw on House-made Ciabatta

 

½ head of cabbage, very thinly sliced
2 red bell peppers, seeded and cut julienne
1 Granny Smith apple, grated
3 carrots, grated
1 jalapeno, very thinly sliced
¼ C. cilantro
1 C. mayonnaise
1 C. orange juice
¼ C. granulated sugar
2 T. lemon juice
Salt and freshly ground black pepper

3 Pacific razor clams, shelled, cleaned, and butterflied
1 C. all-purpose flour
Salt and freshly ground black pepper
1 C. milk
1 egg
2 C. panko crumbs
4 T. canola oil
3 pats butter

1 baguette
2 pats butter
3 T. aioli

For the Apple Slaw: Combine the cabbage, bell peppers, apple, carrots, jalapeno, and cilantro in a large mixing bowl. In a separate bowl, combine the mayonnaise, orange juice, sugar, and lemon juice. Season with salt and black pepper to taste. Dress the cabbage with this mixture, stirring to coat thoroughly. Reserve chilled. For the Razor Clams: With a tenderizing hammer, tenderize the foot of each razor clam thoroughly. Put the flour in a mixing bowl and lightly season with salt and pepper. In another bowl, whisk the milk and egg. Put the panko crumbs in a separate bowl. Dredge the razor clams in the flour, followed by the egg wash, and finish in the bread crumbs. Set a large frying pan over medium to high heat. Once the pan is hot, add enough canola oil to come up ¼-inch in the pan. When the oil shimmers, gently ease each breaded clam into the oil, being careful to drop them in away from yourself. Add 3 pats of butter to the pan and fry the clams on one side until golden brown. Using tongs, gently flip the razor clams (again, away from yourself) and cook for 30 seconds to 1 minute (until just barely golden brown). Remove the clams from the pan and drain on a paper towel-lined plate. To Assemble and Serve: Cut the baguette lengthwise and toast in a pan over medium heat with the butter. When the bread is toasted, spread both sides with aioli. Add the fried razor clams and finish with a healthy helping of apple slaw.

Grilled Italian

Grilled Italian

Grilled Italian

 

Butter, for grilling

2 slices sourdough bread

1 T. (14 g) mayonnaise

1 large slice tomato

2 slices (40 g) mozzarella cheese

5 thin slices (100 g) salami

Butter one side of both bread slices; flip over onto a cutting board. Spread mayonnaise onto one of the bread slices, layer the tomato, cheese, and salami, and close the sandwich. Place the sandwich, buttered side down, in a skillet over medium heat. Grill for 2 to 3 minutes, until the cheese has begun to melt and the bread is golden brown. Press down with a spatula, flip, and grill the second side. Remove from the pan onto a cutting board. Allow the grilled sandwich to cool for 5 minutes prior to packing in a lunch container.

Cat Cora’s Parmesan, Prosciutto, and Arugula Sandwich

Cat Cora’s Parmesan, Prosciutto, and Arugula Sandwich

Cat Cora says: This recipe is fast and easy and luxurious and satisfying. For me, it’s a fallback dinner-something I can make much faster than the time it takes to have a pizza delivered. It’s also perfect picnic food, packed in a basket with a bottle of wine, and terrific at a tailgating party, or as an appetizer. If you leave out the truffle oil, the sandwich is still delicious, but doesn’t have the same flair. Long, flat ciabatta loaves can be hollowed out quite easily. Before I start layering, I divide the ingredients into two equal amounts, so neither sandwich is shortchanged.

2 ciabatta loaves, 12-14 inches long
2 tsp. best-quality-extra-virgin olive oil
8 oz. prosciutto, thinly sliced
1 1/2 C. baby arugula
6 oz. Parmesan cheese, thinly sliced or shaved
2 tsp. truffle oil

Cut the ciabatta loaves in half lengthwise. With a big spoon or your fingers, hollow out both halves of each loaf, leaving a shell approximately 1 inch thick. (Stash the ciabatta innards in a resealable plastic bag in your freezer and use them when you need bread crumbs.) With a brush, very lightly coat the insides of the hallowed-out loaves with olive oil. Or, if you don’t have a brush, pour the oil into a small bowl and use a spoon to dribble it onto the bread.
Layer half the prosciutto, arugula, and cheese in each hollowed-out loaf. With a spoon, drizzle the truffle oil over the meat, greens, and cheese. Replace the top half of each loaf and slice into rectangular sandwiches, each about 2 inches wide. Serve or wrap in foil for a picnic.

Sloppy Joes

Sloppy Joes

Ree Drummond's Sloppy Joes As Seen On Food Network's The Pioneer Woman

4 tsp. olive oil
2 onions, finely chopped
1 celery stalk, finely chopped
1/2 carrot, finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 tsp. dried oregano leaves
1/2 teaspoon dried thyme leaves
1 pound lean ground beef
1 C. canned diced tomatoes
2 T. tomato paste
1 T. Worcestershire sauce
2 tsp. red-wine vinegar
1/4 tsp. hot red pepper sauce
Salt and pepper to taste
Rolls

In a medium nonstick saucepan, heat the oil. Sauté the onions, celery, carrot and bell pepper until the onions are translucent, 10-12 minutes. Stir in the oregano and thyme, then add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes. In a small bowl, combine the tomatoes, tomato paste and 2 T. water, add to the beef mixture and Cook 1 minute. Stir in the Worcestershire sauce, vinegar, pepper sauce, salt and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Serve on the rolls.

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

1/4 C. bourbon (may skip if desired)
1/2 C. olive oil
2 T. apple cider vinegar
2 T. honey
1 chipotle pepper, minced
1 clove garlic, minced or grated
salt + pepper, to taste

1 1/4 C. sweet yellow corn, about 2 ears
3/4 C. flour
1/8 C. sugar
1/2 tsp. baking powder
1 T. brown suger
1/4 tsp. salt
1/4 tsp. pepper
1/2 C. milk
1/4 C. canola oil (for cooking)

8 slices of bacon
2 T. brown sugar
1/4 tsp. cayenne
7 oz. smoked gouda or gouda cheese, sliced
1 C. grape tomatoes, halved
3 C. arugula
1 avocado, mashed

To make the chipotle bourbon dressing. In a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 T., 3 to 4 minutes. Transfer to a bowl and refrigerate until well chilled. Once chilled add the olive oil, vinegar, honey, chipotle pepper and garlic. Season with salt and pepper and whisk to combine. Set aside.

Preheat oven to 400 degrees F. Line a baking sheet with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Sprinkle the mixture evenly over bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices. While the bacon cooks make the corn fritters. Add the flour, brown sugar, sugar, baking powder, salt, pepper and 3/4 C. the corn to a food processor. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn and milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.

Add oil to a large skillet saucepan and heat over medium high heat. When the oil is hot add a little less than 1/4 C. batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and place one slice of gouda cheese right on top of the fritters (leave 4 fritters with no cheese). Cook another 2 minutes or until brown and crisped all over. Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.

To assemble, place four fritters with cheese on 4 plates. Spread with mashed avocado, arugula, tomatoes and a few slices of bacon. Top with another cheesy corn fitter and repeat the layering. Finally add the non-cheesy fritter (should be the 3rd fritter, 3rd layer) and top with a few arugula leaves, tomatoes and bacon. Drizzle with the chipotle bourbon dressing.

The stacks are really pretty, but if you want these to be an easy eat then just leave the fritters unstacked. If you do this though, I would make a little extra bacon and add another avocado. Unstacked fritters leave more room for toppings!

Croque-Madames

Croque-Madames

Croque-Madames5 T. unsalted butter, divided
2 T. all-purpose flour
1-3/4 C. whole milk
2 T. brandy
2 tsp. Worcestershire sauce
1 spring fresh thyme
1/4 tsp. grated nutmeg
Kosher salt and freshly ground black pepper
8 slices brioche, or country-style bread
4 tsp. Dijon mustard
6 ounces Gruyère, or Emmental, grated (1 1/2 C.)
8 ounces ham, sliced, but not too thin
1/2 ounce Parmigiano-Reggiano, finely grated (1/2 C.)
4 large eggs, at room temperature

Melt 2 T. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream, and continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme sprig, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds, turn off the heat, and remove thyme sprig. Set aside, whisking occasionally to prevent a skin from forming. Position a rack 4 inches from the broiler element and heat the broiler on high. Spread four of the bread slices on one side with 1 tsp. Dijon mustard each. Sprinkle some Gruyère over the mustard, followed by 2 slices of ham each, and then the remaining Gruyère. Top with the remaining bread. Melt 1 T. of the butter in a 12-inch skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, over medium-low heat, turning once halfway through the cooking, about 6 minutes. Transfer to a rimmed baking sheet. Repeat with another T. of butter and the remaining 2 sandwiches. Ladle the béchamel sauce over the sandwiches (it will run down the sides), and then sprinkle with the Parmigiano-Reggiano. Broil until bubbling and lightly browned, 3 to 4 minutes. Meanwhile, in a 10-inch nonstick skillet, melt the remaining 1 T. butter over medium heat. Crack the eggs into the skillet and fry them sunny side up until the whites are set but the yolks are still runny, 3 to 4 minutes. Use a large, flat spatula to transfer the sandwiches to serving plates. Place a fried egg on each. Sprinkle with salt and pepper and serve.

The Finger-Licking Good Burger

The Finger-Licking Good Burger

1 lb. ground chicken
½ C. chopped red bell pepper
¼ C. chopped green bell pepper
¼ C. chopped red onion
¼ C. chopped celery
2 T. chopped parsley
½ tsp. dried thyme
1 clove garlic, minced
1 T. light soy sauce
1 C. soft bread crumbs

Preheat oven to 350 degrees F. Mix all ingredients together until just combined. Add black pepper to taste. Divide mixture to make 4 patties, and place on greased baking sheet. Bake 12 to 15 minutes on each side, or until meat has reached 170 degrees F. Variation: If you prefer, fry the patties in canola oil, 8 to 10 minutes per side.

WIW: The World’s Greatest PB&J

WIW: The World’s Greatest PB&J

WIW: The World’s Greatest PB&J

4 T. smooth or chunky natural peanut butter
4 slices whole-wheat sandwich bread
4 T. preserves of choice
Butter (optional)

 

Preheat a waffle iron. Spread 2 T. peanut butter on one slice of bread and 2 T. preserves on another; sandwich the pieces together. Repeat with the remaining bread. Lightly grease the waffle iron with butter, if using, and cook the sandwiches in the iron 3 to 4 minutes, until the bread shows golden waffle marks. Wrap tightly in foil, or store in a thermos, until ready to eat.

Dinodilla

Dinodilla

For this one we just cut one spinach tortilla into this Dinosaur shapes & used that piece as a guide to cut out the other tortilla. We put shredded cheese, black beans, & brown rice inside & grilled it. I put a little bit of sour cream in a baggie to decorate & used 2 black beans for the pupil & mouth. We broke off the tips from guacamole chips for the spikes.

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps1/2 C. water
1/2 C. brown sugar, packed
1/3 C. sugar
1/4 C. cider vinegar
2 C. fresh or frozen cranberries
3/4 C. Sun-Maid Natural Raisins
1/2 C. onion, chopped
1 T. fresh ginger, grated
1/2 tsp. red pepper flakes
6 T. cream cheese, softened
1-1/2 C. shredded sharp
Cheddar cheese
curry powder to taste
6 8-inch flour tortillas
1-1/4 lbs. sliced deli turkey
6 T. chopped walnuts
1/2 C. fresh cilantro, chopped

Combine water, sugars and vinegar in a medium saucepan. Cook over medium heat until sugars dissolve. Add cranberries, raisins, onion, ginger and pepper flakes. Bring to a simmer and cook 5 to 10 minutes or until mixture thickens slightly. Cool, then cover and refrigerate until chilled. Combine cream cheese, Cheddar cheese and curry powder. Spread about 3 T. cheese mixture in a thin layer over each tortilla. Arrange several slices of turkey evenly over cheese. Top each with 2 to 3 T. cranberry-raisin mixture, one T. walnuts and one heaping tsp. cilantro. Roll up tortillas and wrap individually in aluminum foil. Arrange wraps on a baking sheet and bake at 350 degrees just until warm, about 5 to 10 minutes. Makes 6 servings.

Ultimate Steakhouse Burger

Ultimate Steakhouse Burger

Never EVER use frozen patties. Sure, bulk frozen patties have their place. Just not here.

Grind your own meat. I often use a combination of chuck and sirloin. I make sure the chuck has a nice portion of fat, nothing too lean. Fat is the secret ingredient to the magical concoction that is flavor. I’m (in that not at all sort of way) for being healthy, but a burger that is made of ground anything that is too lean is just not as juicy or flavorful as one that has a great speckling of fat mixed in.

If you are making big fat juicy burgers, don’t over pack your meat. Don’t use hard firm hands to mold your patties into dense hockey pucks, unless that is what you are going for. Use light fingers and a cupped palm for packing into a light and airy burger.

Pre-heat your grill, grill, skillet, broiler – whatever. Just pre-heat it. Do not plop cold burgers onto a cold cook surface and expect to get a beautiful work of art.

Some people may request well done. Ignore them.

Cheese is a must. It’s not really, but if you are coming to one of my barbecues, it is. I love a sharp cheddar and smooth mozzarella, but for a classic burger, I go all American.

Arrange for a toppings bar. I believe a good burger can be chewed on naked with nothing accompanying it, but a good rolls, fresh lettuce, onions, and slices of tomatoes can really take it up a notch.

For this particular burger, use 85 to 90% lean beef as you will be adding bacon fat into the mixture.

ultimate steakhouse burger

8 strips bacon
1-2 slices white sandwich bread, crusts removed and discarded, cut into 1/2 inch pieces.
1/4 C. milk
1 1/2 lb. ground beef
1 tsp. salt
1/2 tsp. pepper
2 large garlic cloves, minced

Fry bacon in a large skillet over medium heat until crisp, about 8 minutes. Reserve 3 T. of bacon fat and place n a small bowl in refrigerator. Soak bread in milk in a bowl until saturated, about 5 minutes. Mash with a fork to a smooth paste like mixture. Break up beef into a medium bowl. Season with salt and pepper, add garlic, bread paste, and reserved bacon fat. Using your hands, gently knead meat mixture to incorporate ingredients. Divide meat into 4 equal portions and form into loose balls by passing back and forth between your hands. Then gently flatten into 3/4 inch thick patties. Open the bottom grill vents on a charcoal grill completely. Light large chimney starter filled with charcoal briquettes. When coals are hot, spread them evenly over bottom of grill. Set cooking grate in place, cover and heat frill until hot, about 5 minutes. Clean and oil cooking grate. Grill burgers, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Serve, topped with bacon and other burger fixins if desired.