If you live in the North-land and have crazy Spring Fever -- 44 degrees is warm enough to get ya out to the grill again! Brrr! Well, here's our fab recipe for delicious burgers - Weber-inspired - & some great accompanying fries.
Burgers:
1.5 lbs ground chuck (80-85% lean)
1 TBSP ketchup
1 tsp dried basil
1/2 tsp thyme
1/2 tsp salt
1/2 Worcester sauce
1/2 tsp Louisiana hot sauce
1/4 tsp pepper
4 slices American cheddar
4 Ciabatta rolls, sliced
4 tomato slices
4 lettuce leaves
4 onion rings
1. In medium bowl, using your hands, gently combine ground chuck with ketchup, basil, thyme, salt, Worcestershire, hot sauce, pepper. Shape into 4 patties.
2. Grill over Direct High Heat until medium, 8-10 mins, turning once. During last minute of grilling, place a single slice of cheese on each patty to melt and grill Ciabatta rolls, cut side down, until toasted. Assemble burgers w/ lettuce, tomato, ketchup. Serve warm.
Fries
1-2 Russet potatoes, sliced into desired length/width of fries
Salt and pepper OR Tony Chachere's
Soak fries in water for at least 30 mins in refrigerator. Heat fryer or skillet with peanut oil to 325 degrees. Fry the potatoes for 4 minutes until pale blonde. Drain; put in lined bowl w/ paper towels. Increase temp of oil to 375 degrees. Fry potatoes again 3-4 mins. Remove from heat, drain - pat w/ paper towels. Season w/ salt/pepper or Tony Chachere's. mmmmm
Sunday, March 13, 2011
Sunday, March 6, 2011
Pan Seared Filet Mignon w/ Brandy and Blue Cheese
This one is good enough for a New Year's Eve meal. Surprisingly, it's a pan-seared steak. One of our top 10 (maybe top 5) recipes all-time. Use the same amounts of everything even if you only make 2. The sauce is good. Easy. Enjoy!!
2 TBSP butter
4 filet mignon steaks, 1/2 inch thick
Salt
2-3 tsp cracked black peppercorns
1 c beef broth
1/2 cup brandy/cognac
1 c crumbled blue cheese
In a large skillet, heat the butter. Season the steaks w/ salt & pepper firmly onto both sides. Add the steaks to the skillet and cook over medium-high heat until nicely browned on the outside and cooked to the desired degree of doneness within, about 3 mins per side for medium-rare. Transfer the steaks to a plate, leaving the drippings in the pan.
Add the broth and brandy to the skillet, raise the heat to high, and boil, scraping up any browned bits from the bottom of the pan, until the sauce is syrupy and reduced to about 2/3 cup, 3-5 mins.
Spoon the sauce over the meat, top each steak with the crumbled blue cheese, and serve.
Great with mashed potatoes, bread, salad as sides. Can even make blue cheese mashed potatoes if you want. A nice Cab Sav or Merlot compliments it well also :-)
2 TBSP butter
4 filet mignon steaks, 1/2 inch thick
Salt
2-3 tsp cracked black peppercorns
1 c beef broth
1/2 cup brandy/cognac
1 c crumbled blue cheese
In a large skillet, heat the butter. Season the steaks w/ salt & pepper firmly onto both sides. Add the steaks to the skillet and cook over medium-high heat until nicely browned on the outside and cooked to the desired degree of doneness within, about 3 mins per side for medium-rare. Transfer the steaks to a plate, leaving the drippings in the pan.
Add the broth and brandy to the skillet, raise the heat to high, and boil, scraping up any browned bits from the bottom of the pan, until the sauce is syrupy and reduced to about 2/3 cup, 3-5 mins.
Spoon the sauce over the meat, top each steak with the crumbled blue cheese, and serve.
Great with mashed potatoes, bread, salad as sides. Can even make blue cheese mashed potatoes if you want. A nice Cab Sav or Merlot compliments it well also :-)
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