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Fajita Smashed Burger…Yo Quiero!

16 May

Short Rib Smashed Burger

As I have admitted to you before, I am a not so secretive hoarder of classic as well as unique cheeseburger experiences. What I may not have mentioned is that I am also very interested in the marriage of delicious and sometimes unexpected flavor combinations. I get this from my father…King of the Banana and Mayonnaise Sandwich.

While I don’t tend to get quite THAT carried away with my flavor profiles, I do love to bring two different cuisines together to create something bigger than the sum of the parts. Yes, I am still talking about food and yes, it deserves quite the dramatic introduction. The Fajita Burger is another gift from Chef Victor Orsini. Its like going out for Mexican and ordering a juicy cheeseburger or heading to a burger bistro and getting fajitas. In short, it’s delicious and the best of both worlds!

Fajita Burger

Season Smashed Burgers with Fajita Spice. Grill for approximately 4-5 minutes per side from frozen or 3-4 minutes per side from thawed, or until internal temperature reaches 160°F.

Melt Cheese over Burger and place on Grilled Bun. Top with Peppers, Onions, Guacamole and Sour Cream to take the classic American Burger south of the border.

Check out this video of Chef Victor preparing Smashed Burgers: http://youtu.be/PpAdb6BW_HY

 

 
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Posted by on May 16, 2012 in Lunch, Recipes, Steak & Beef Recipes

 

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Naked Burgers: The Healthy Burger

17 Mar

Naked Burgers Wrapped in Boston Lettuce

Let’s face it, we are not going to give up our burgers. They are THE American Classic. They are better than baseball and apple pie. They are one of those deliciously consistent meals that you just know you will enjoy. If you want a burger…nothing else will really do. However, if the world wants to get serious about the whole health situation, we need to modify some of our favorites to make them healthy.

Luckily, there are a ton of ways to make burgers that taste great and satisfy cravings without padding some extra buns on your buns. You can use leaner meats like turkey or buffalo to make your burgers, but if only a classic juicy, beefy burger will do…cut the carbs by making a Naked Burger!

Naked Burger

  • 1 lb Lean Black Angus Ground Beef
  • Salt, Pepper to Taste
  • 1 Tbsp Worcestershire Sauce
  • 1 head Boston Lettuce
  • 12 GrapeTomatoes, halved
  • 1/2 Yellow Onion, sliced
  • 1 Avocado, sliced
  • 4 Slices Pepper Jack, Cheddar or Swiss Cheese
  • Favorite Condiments

Season Ground Beef with Salt, Pepper and Worcestershire Sauce. Mix evenly and divide into four patties (or just get pre-made patties and add seasoning if you don’t feel like making them).

Grill over medium high heat for about 5 minutes per side (or until desired “doneness”). If you don’t have a grill, you can pan sear over medium heat for 5 minutes per side or broil (high) for 8-10 minutes, flipping once. Top with Cheese as soon as you remove burgers from heat.

While burgers are cooking, season onions and tomatoes with salt and pepper. Saute until soft and slightly charred.

Wash and dry Lettuce and be careful to leave the lettuce leaves whole. Arrange burger and toppings on lettuce. Fold lettuce into a “pocket” and enjoy!

A full Monty Naked Burger and a modest Naked Burger

Back to Healthy Steak & Beef Recipes

 
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Posted by on March 17, 2012 in Dinner, Lunch, Recipes, Steak & Beef Recipes

 

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Crisis Averted: Airline Meals, Wedding Fare and Fast Food

26 May
Lemon Creme Salmon and Seasonal Vegetables

There are many meals that we look forward too. From my favorite restaurant to Thanksgiving Dinner, I have no trouble making the following unsubstantiated claim: A special meal is the most anticipated event…that can be discussed within this family audience.

On the flip-side of that coin are the meals that we don’t anxiously await. There are several dining experiences that fall into the less than favorable category. As a self-proclaimed At-Home-Chef, I genuinely fear meals produced in bulk. Airlines, Weddings and Fast Food Chains are the worst offenders; churning out expensive gruel for the masses. Survey Says: I’d rather cook at home!

AIRLINES

Most airlines have gracefully bowed out. Instead of 1980′s in-flight meals of Beef Salisbury, pilots and passengers now feast on Nabisco snack packs and unlimited peanuts. The change is a welcome one because as hungry as I might be during my travels, I’m never hungry enough to subject myself to hot on top, cold in the middle, congealed proteins over rice! (As usual…no strong opinions on the matter).

WEDDING FARE

Would you like Chicken or Chicken? While reception dinners used to be pretty straight forward, in recent years, wedding food has become a bigger deal than the ceremony. But, whenever large quantities of food are created…it is difficult to create a consistent dining experience. In short, I’m not married to the traditional wedding meal. With steaks ranging from mid-rare to well-done and appetizers that range from the perfect amuse-bouche to pigs in a blanket that look like overcooked thumbs, there are a million ways to go wrong.

However, my last few wedding experiences have far surpassed my expectations. Munching on everything from tender Colorado Rack of Lamb and White Asparagus to expertly seared Lemon Creme Salmon with Seasonal Vegetables. I even found myself taking mental notes on steal-worthy recipes like refreshing Tuna Wonton Crisps and Buffalo Chicken Lollies.

The key for bulk catering preparation is to keep it simple. A plate with too many elements makes it difficult to control consistency. Dishes that work well “Family Style” also work well for weddings, birthdays and other catered events – - especially if you are the one cooking. Authentic rustic dishes are always pleasing to THIS crowd of one.

FAST FOOD

From special events to nothin’ special…Fast Food Restaurants have also become somewhat lackluster. My father used to describe his bright-eyed, childhood excitement when he was able to go to McDonald’s – - a luxury that his family could rarely afford; even though this was the time when a quarter pounder could actually cost a quarter! By the time I was a kid, fast food chains had become the sixth food group. Today, many families consider a drive-thru burger and fries “dining out”.

I’ve said it before and I’ll say it again…what is happy about a $10 happy meal? If you order off of the dollar menu, fast food costs have gone up while quality seems to have taken a turn (to be polite). Even with the advent of healthy alternatives and cafe style drinks, the high cost of “low cost” family meals is not necessarily worth it.

UNLESS…unless you go to Five Guys! A shining jewel in the tarnished crown of fast food eateries. Fast…yes. Convenient…yes! Delicious…Yes! Affordable…YES! Healthy…calm down, you’re at a fast food place. From delicious, real beef patties to the best natural cut fries I’ve had, Five Guys elevates fast food to an art and is worth every penny. Crisis Averted!

 
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Posted by on May 26, 2011 in Food for Thought

 

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Grilling In! Baked Burgers

29 Dec

Everyone has a different way to cook even the simplest dishes. Some of my favorite recipes include a few staple ingredients done up in an uncoventional way, so this video really appealed to the culinary adventurer inside. Chef Victor whips up delicious black angus burgers in a brilliant way and provides a great alternative to grilling in the snow and freezing your burger buns off!

 
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Posted by on December 29, 2010 in Lunch, Recipes, Steak & Beef Recipes

 

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Beef Taco Salad & Baked Penne in Meat Sauce

11 Nov

We’ve all encountered the Old Mother Hubbard syndrome. You open the cupboard and “Oh, My God!” it’s completely bare. Everyone wonders from time to time what to have for dinner and the necessary ingredients are not always at hand.

That’s when it is time to improvise. Some of my favorite meals have been created from a series of have nots in the kitchen. Just when you think you can’t make anything from turmeric, instant rice, celery, cream and peanut butter…a delicious curry rice dish is born. Yes, that actually happened and no, I don’t know why that is all I had left!

The other day I looked in the freezer and only had burgers – probably in the hopes that summer would return and I could have a few more weeks of grilling weather. Since the grill has been retired, I decided to made two delicious pasta dishes that had nothing to do with an actual burger and buns!

Below are two recipes that can please the crowd when you don’t want to cook the same old burger.

AlternaBurger 1: Quick Chili Taco Salad

AlternaBurger Recipe: Meat Sauce

Heat pan over medium-high heat. Add burgers, breaking up with a spoon and browning. Add coarsely chopped onions and tomatoes. Sprinkle with Taco Mix and Toss with Taco Sauce. Reduce to a low simmer. Add a pinch of black pepper to taste. Saute for an additional 5 minutes. Serve over lettuce and tortilla chips.

Switch It Up: Replace taco seasonings with brown sugar, oregano, sweet basil and garlic. Replace taco sauce with stewed tomatoes, canned tomato sauce and tomato paste. Simmer for 25-35 minutes and serve over spaghetti.

AlternaBurger 2: Penne Casserole

AlternaBurger 2: Baked Penne

Break up and simmer burger meat in a large sauce pot until just browned. Add a large can of stewed tomatoes, a large can of tomato sauce and a small can of tomato paste. Mix evently and fold in a pinch of brown sugar, garlic, oregano, sweet basil and black pepper to taste. Simmer until flavors are mixed to your desire. In another pot, boil penne pasta until just al dente in chicken broth. Drain. Toss burger meat sauce and penne in a casserole dish. Top with a layer of shredded sharp cheddar cheese or fresh sliced mozzarella. Sprinkle with Parmesan cheese. Bake at 375 until cheese is melted and just browning.

Quick Fix: Replace stewed tomatoes, tomato sauce, tomato paste, brown sugar, garlic, oregano, sweet basil and black pepper with your favorite marinara sauce (I won’t tell).

No Switch Ups here, just eat and enjoy!

 
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Posted by on November 11, 2010 in Dinner, Recipes, Steak & Beef Recipes

 

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National Sandwich Day!!!

03 Nov

Staff Favorite...The Tony Luke's Cheesesteak

Creating the perfect sandwich is more of an art form than it seems. You can’t just slap two slices of bread together with random ingredients and call it lunch. You have to make sure that every bite of your sandwich is a mouthful!

When everything comes together in just the right way on your sandwich, it can be a truly delicious and satisfying experience.

Some amateur artisans choose to start with what goes in the sandwich, I begin with the bread aka “the anchors of the sandwich experience” and let it flow from there! Frontrunners for the anchor position include: Focaccia, Honey 9 Grain, Olive and Rosemary Ciabatta, Fresh Baked Baguette and Buttery Brioche. 

For your inspiration, we took an impromptu poll of favorite sandwiches to celebrate National Sandwich Day.

 

Beef n’ Bread:

  • Grilled or Cold Reuben: Corned Beef, Coleslaw and Homemade Russian Dressing on Rye
  • Roast Beef, Honey Mustard, Lettuce, Tomato, Banana Peppers and Pickles

Breakfast Fix:

  • Sausage, Egg and Cheese on Toasted Everything Bagel
  • Western Omelet (Diced Ham, Onion and Green Bell Peppers) and Swiss Cheese on Wheat

Don’t Knock It…Till You Try It:

  • Peanut Butter, Mustard and Pretzel on White
  • Peanut Butter and Butter on Wheat
  • Banana and Mayonnaise on Wheat

Fancy Pants:

  • Prosciutto, Mozzarella, Tomato, Basil, Salt, Pepper and Olive Oil on Grilled Panini
  • Grilled Chicken, Roasted Red Peppers, Spring Mix Lettuce, Mozzarella and Basil on Grilled Panini
  • Jumbo Lump Crab Cake, Lettuce, Tomato, Baby Spinach and Remoulade on Sesame Roll

Ham Sammies:

  • Ham, American Cheese, Potato Chips (Yes, In the Sandwich!) and Yellow Mustard on Italian
  • Ham, Swiss Cheese and Spicy Mustard on Rye
  • Pulled Pork Brisket and Cole Slaw on Bulkie Roll

Mambo Italiano:

  • Homemade Meatballs, Marinara Sauce and Extra American Cheese on Hoagie Roll
  • Chicken Parm Patty, Marinara Sauce and Provolone Cheese on Hoagie Roll

No Meat, No Muss, No Fuss:

  • Peanut Butter and Honey on Toasted Wheat
  • Pesto, Mozzarella and Tomato on Pumpernickel
  • Jersey Tomato, Avocado, Salt, Pepper and Olive Oil on Wheat
  • Portobello Mushroom Cap, Tomato, Pesto, Parmesan and Balsamic Vinaigrette on Baguette

Steak n’ Cheese:

  • Tony Luke’s Traditional Philly Cheesesteak
  • Cheesesteak “wit” (Cheese Whiz)

Turkey Traditions:

  • New York Club: Turkey, Smoked Bacon, Lettuce, Mayo, Parmesan and Sweet Peppers
  • Thanksgiving Sandwich: Roasted Turkey, Cranberry Sauce and Stuffing on Whole Grain
  • Turkey and Herb Garlic Cream Cheese on Everything Bagel

Now you know our favorite sandwiches. What are some of yours?

 
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Posted by on November 3, 2010 in Food for Thought, Industry News, Events

 

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McDonald’s UN-Happy Meal

01 Nov

Ronald McDonald and Friends

In a most ridiculous turn of events, a Brazilian court ordered McDonald’s to pay a former franchise manager $17,500 because he gained nearly 65 lbs over his 12 year career with the fast food company. His weight gain adds up to about 5 lbs a year – pretty standard for someone with a sedentary lifestyle.

However, the 32-year-old man insists that his job is to blame and says that he was obligated to sample food products each day to ensure ”high quality standards” because McDonald’s hired “mystery clients” to randomly visit restaurants and report on the food, service and cleanliness. SERIOUSLY?!?! What exactly are the high quality standards in place to make sure that your fast food is healthy for you? The McDonald’s slogan isn’t ”Does a body good” because it doesn’t! 

The man also says McDonald’s offered free lunches to employees, adding to his calorie intake while on the job. Um, Free Stuff is awesome…even when it clogs your arteries. Eating McDonald’s is a conscious decision; one that is made daily by people who do and do not work there. So, for this very lucky and legally creative man, as well as everyone else, if you decide to partake in fast food….if you decide that you don’t care where your food comes from…then be willing to accept the consequences! Don’t sue Ronald McDonald and the Hamburgler, just hit the gym!

 
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Posted by on November 1, 2010 in Food for Thought, Health and Wellness, Industry News

 

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Football Foods & Game Day Eats

10 Oct

Sports and Food! Two of my favorite things! This is prime season for tailgating, BBQing and getting together in the Man Room to watch the big game. Nothing says football like a hearty meal or grown men in tights, running as fast as they can to tackle other grown men in tights! However you celebrate Game Day…friends, food and fun should be involved.

This is a video from a recent Philadelphia Eagles game. Chef Victor Orsini from Rastelli Direct took over the tailgate and made it a 5-Star experience. It is easier than you think to make Sports Fare into Fine Dining. Start with a hungry crowd, add one part Delicious Ingredients, 20 parts Crazy Sports Fans, mix together and grill! Below is Chef Orsini’s Menu…what’s yours?

Chef Victor’s Menu:

  • Severino’s All Natural Ravioli
  • Chicken Sausage with Feta and Spinach over Grilled Onions
  • Black and Blue Salad with Grilled Flat Iron Steaks with Coarse Salt, Pepper and Olive Oil, Blue Cheese and Baby Spinach
  • Pulled Brisket Soft Tacos
  • Sweet Street Desserts
 
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Posted by on October 10, 2010 in Chicken & Turkey Recipes, Events, Lunch, Recipes, Seasonal Dishes, Steak & Beef Recipes

 

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