Stuffed Burgers1 lb 90% lean ground beefStuffingâ€™s can vary depending on preference Greek: chopped spinach, feta, red bell pepper Mexican: cheddar, salsa, chilies American: SautÃ©ed mushrooms, onions, cheeseForm beef into the size of a tennis ballMake a crater in the centerFill with stuffingPress beef over stuffing DO NOT press the burger downSeason with coarse sea salt and fresh ground pepperGrill topside first on HOT grill for 2-3 minutes—this is to seal the juices in the burger.Flip and continue for 2 minutes on high, turn down to medium and cook for 2-5 minutes more depending on wellness desired.Serve hot with bun—no toppings needed because the flavor is in the burger!
PizzaCrust:Boboli crust—mini or large or fresh pizza dough from the deli sectionSauces:Tomato sauceSalsaAlfredoPestoToppings:Spinachâ€”choppedBell peppers-choppedAvocadoOlivesSquash-shreddedCarrots-shreddedChickenPineapple*****anything that is fresh****Cheeses:MozzarellaCheddarFetaGoatSmoked GoudaPepper jack***Try to introduce new ideas aside from the regular option.
Yield: 4 servingsFor Gremolata:1 Â½ T finely chopped fresh cilantro1 clove garlic, mincedzest of 1 limeFor Beurre blanc:2 T minced shallot1 T ginger, peeled and finely grated3 T fresh lime juiceÂ¼ cup white wineÂ½ cup butter (1 stick) cut into small piecesÂ½ cup reduced heavy creamFor Scallops:24 sea scallops- 1Â½ lbs.1 T olive oilDirections: Make gramolata by mixing together cilantro, garlic and lime zest.
Yield: 4 servingsIngredients:4 Maine lobster tails2 T butter1 Â½ cup finely chopped dried tropical fruit2 T red curry paste1 T curry powder1 stalk lemon grass, peeled and thinly sliced2 Kaffir lime leaves, ribs removed and finely chopped1 cup dry white wine2 cups heavy creamsalt and pepper to taste1 T fresh cilantro, finely mincedDirections:Blanch lobsters in boiling water for 2-3 minutes.
Ingredients:1 Â½ cups red wine1/3 cup sugarÂ¼ cup orange juice1 3 x Â¾â€ inch strip lemon peel-yellow part only1 whole clove2 firm but ripe medium pears, stems left attached, halved lengthwise and cored1 tablespoon crÃ¨me de cassis (black currant liquor)8 oz.
Serving Size : 1 Amount Measure Ingredient — Preparation Method——– ———— ——————————– 8 ounces Fresh pasta — we like fettuccini with this one 1/2 stick Butter 4 ounces Haddock 1 bunch Scallion — sliced thin 1 each Lemon — halved salt and pepper — to taste Black Pepper — for sprinklingIn a large pot boil 6 cups of slightly salted water.
Serves 1 Amount Measure Ingredient — Preparation Method——– ———— ——————————– 1/4 head Green Cabbage — Sliced 1/2 each Red Onion — Sliced 1 cup Mushrooms — sliced or quartered 1 bunch Parsley — Chopped 5 each pierogie, potato and Cheddar 3 ounces Oil 1 ounce Butter 1/2 cup Romano cheese — Shredded 2 ounces Balsamic vinegarIn a SautÃ© pan heat the oil till ALMOST smoking and add the cabbage, onion,and mushrooms sautÃ©ing until they start to brown.
Maine Shrimp and mussels in Red Thai curry coconut brothServing Size: 1 Amount Measure Ingredient — Preparation Method——– ———— ——————————– 1/4 pound Maine Shrimp — head off shell on 1 Tablespoon Red Thai Curry paste 2 teaspoons Oil 1/2 pound Mussels — De-Bearded and rinsed 4 ounces Coconut Milk 2 ounces water 1 each Carrot — Shredded 1 bunch Cilantro — chopped Sesame seeds 1 each Lime — halved Fish Sauce — to tasteIn a sautÃ© pan, heat the oil and add the curry paste.
Serves 2 Amount Measure Ingredient — Preparation Method——– ———— ——————————– 1/2 cup Oil 10 ounces Shaved Beef — roughly chopped 3 ounces Thai Chili Sauce — we like sambal olek chili garlic sauce 3 ounces lime juice 1 ounce Fish Sauce 1/4 cup Chopped Peanuts 5 each Basil leaf — Torn 1/2 each Red Onion — Sliced 1 each Carrot — Shredded 1/4 head Napa cabbage — shredded 2 cups Salad Greens — from your local grocer 1 bunch Cilantro — ChoppedIn a large bowl add the chili sauce, lime juice, fish sauce, peanuts andtorn basil.