Saturday, June 11, 2011

Recipe Overload! 7 New Recipes Just For You

Good morning my lovely bloggers! Due to a recent move, I have been unavailable for the past week. But, fear not my lovelies! I come to you with a weeks worth of recipes that'll knock anyone off of their feet. I bring some breakfast recipes and a whole lot of grilling recipes (just because Summer is so fun!). So, this will be one heck of a blog entry. Let's grab our necessities and get started!

Mexican Shrimp Burgers

You will need:

For the Burgers:

  • 1 pound medium shrimp, shelled and deveined 
  • 1 egg 
  • 2 tablespoons chopped cilantro leaves 
  • 1 garlic clove, peeled 
  • 3/4 cup plain bread crumbs, plus more as needed 
  • 1 poblano chile, roasted, peeled, stemmed, seeded, and diced 
  • 1 teaspoon sea salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 2 tablespoons vegetable oil 

For the Avocado Aioli: 

  • 1 avocado, halved, pitted, and peeled 
  • 1/4 cup mayonnaise 
  • 1 tablespoon fresh lime juice 
  • 2 medium garlic cloves, peeled 
  • 1 serrano chile, stemmed, halved and seeded 
  • 2 tablespoons chopped cilantro leaves 
  • Sea salt and freshly ground black pepper 

  • 6 hamburger buns, split in half 
  • 3 medium tomatoes, sliced 
  • 6 lettuce leaves or a mixture of baby lettuce leaves

  1. For the Burgers: In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. 
  2. Process until the mixture is a coarse puree. 
  3. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily). 
  4. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness. 
  5. For the Avocado Aioli: Scoop the avocado pulp into the bowl of a food processor. 
  6. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste. 
  7. Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.

Sweet Tea Ribs

You will need:

  • 6 bags black tea
  • 1/4 cup plus 2 tablespoons packed light brown sugar
  • Kosher salt and freshly ground pepper
  • 1 orange
  • 2 racks baby back ribs (about 2 pounds)

  1. Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 teaspoons salt and 1/4 teaspoon pepper. 
  2. Grate in the orange zest. 
  3. Pat the ribs dry and trim the membrane from the underside. 
  4. Rub the tea mixture over the ribs and place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes.
  5. Preheat the oven to 275 degrees. 
  6. Steep the remaining 3 tea bags in 2 cups boiling water for about 5 minutes. 
  7. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. 
  8. Pour the mixture around the ribs in the pan. 
  9. Cover with foil and roast until tender, about 1 hour 30 minutes.
  10. Remove the ribs from the oven and increase the temperature to 450. 
  11. Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. 
  12. Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes.
  13. When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. 
  14. Brush the ribs with the glaze. 
  15. Cut the racks into pieces and serve.

Dry Rubbed BBQ Chicken

You will need:

  • 8 cups water, plus 2 tablespoons
  • 3/4 cup kosher salt, plus 1 teaspoon
  • 3/4 cup light brown sugar, plus 1 tablespoon
  • 3/4 cup white vinegar
  • 1 tablespoon dry BBQ seasoning, plus 2 tablespoons
  • 2 large bone-in, skin-on chicken breast halves

  1. In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning. 
  2. Stir until well mixed. 
  3. Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours
  4. Preheat the oven to 350 degrees.
  5. Remove chicken from the brine and pat dry. 
  6. In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning. 
  7. Rub the outside of the chicken with spice mix and transfer to a roasting pan. 
  8. Add 2 tablespoons of water to the bottom of the pan and put in the oven. Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees on an instant-read thermometer. 
  9. Remove the chicken from the oven to a cutting board. 
  10. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter. 
  11. Enjoy!

French Toast Panini

You will need:

  • 6 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup fresh orange juice
  • 2 tablespoons vanilla extract
  • 2 tablespoons cognac (optional)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • Salt
  • 8 slices Texas toast or other thick white bread
  • 3 large ripe bananas
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons vegetable oil
  • Confectioners' sugar, for garnish
  • Pure maple syrup, for garnish

  1. Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
  2. Place the bread in 2 shallow baking dishes in a single layer. 
  3. Pour the egg mixture over the bread and let soak for 10 minutes.
  4. While the bread is soaking, preheat a grill to medium. 
  5. Place a flat cast-iron skillet on the grill. 
  6. Brush the bananas with the melted butter and cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. 
  7. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. 
  8. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
  9. Remove a piece of bread from the egg mixture, allowing the excess to drip off. 
  10. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. 
  11. Brush the skillet on the grill lightly with vegetable oil. 
  12. Add the sandwich to the pan and place a grill press or heavy pan over the sandwich to weigh it down. 
  13. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. 
  14. Flip, press and cook on the other side until golden. 
  15. Keep warm and repeat with the remaining bread and bananas, adding more oil as needed. 
  16. Transfer the panini to plates and slice in half diagonally, then top with confectioners' sugar and plenty of maple syrup.

Corned Beef Hash

You will need:

  • 2 tablespoons vegetable oil
  • 8 ounces cooked corned beef, diced
  • 1 white onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 medium baking potatoes, peeled and shredded
  • 4 tablespoons unsalted butter
  • 4 large eggs
  • Kosher salt and freshly ground pepper
  • 4 slices cheddar cheese

  1. Heat the oil in a medium skillet over high heat. 
  2. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. 
  3. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. 
  4. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
  5. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy and season with salt and pepper.
  6. Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. 
  7. To serve, top each portion of hash with a fried egg.

Open Face Lasagna

You will need:

  • 2 tablespoons olive oil, plus 2 tablespoons extra-virgin olive oil
  • 1/4 pound Mexican chorizo sausage, removed from casing 
  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 cup red wine
  • 1 (28 ounce) can crushed Italian tomatoes
  • 3 tablespoons smoked paprika, divided
  • 1/2 cup panko bread crumbs
  • 2 tablespoons heavy cream
  • 1 tablespoon salt
  • 8 lasagna noodles
  • 1 cup chopped flat-leaf parsley
  • 1 cup grated manchego cheese

  1. Heat the 2 tablespoons of oil in a wide pot over medium-high heat.
  2. Once hot, add the chorizo, ground beef onion, and garlic. 
  3. Using a spatula, break up the meat as small as you can as it browns. 
  4. Saute until dark brown, about 10 minutes.
  5. Add the red wine and simmer until the wine is reduced by half, about 1 minute.
  6. Stir in the tomatoes, 2 tablespoons smoked paprika, panko, heavy cream, and salt. 
  7. Cover the pot, reduce the heat to very low, and cook for 15 minutes. 
  8. Bring a large pot of salted water to a boil over medium-high heat.
  9. Add the lasagna noodles and cook according to the package instructions. Drain and set aside. 
  10. Put 1 lasagna noodle on each of 4 plates. 
  11. Spoon the meat mixture over the pasta and spread it out evenly. 
  12. Sprinkle on about 1/8 of the parsley and grated manchego. 
  13. Lay another lasagna noodle on top. 
  14. Sprinkle with more parsley and manchego over the second noodle and dust with remaining 1 tablespoon smoked paprika. 
  15. Drizzle with extra-virgin olive oil and serve.

Glazed Double-Cut Pork Chops

You will need:

For the Pork:

  • Kosher salt
  • 1/4 cup coarsely ground black pepper
  • 2 tablespoons packed dark brown sugar
  • 2 teaspoons smoked paprika
  • 4 double-cut bone-in pork loin chops
  • Vegetable oil, for the grill

For the Sauce:

  • 4 tablespoons unsalted butter
  • 2 cups diced onions
  • 1 cup apple cider vinegar
  • 3/4 cup packed dark brown sugar
  • 1.5 cups ketchup
  • 1.25 cups apple juice
  • 1 cup maple syrup
  • 1/2 cup bourbon
  • 1/2 cup prunes
  • 1/4 cup Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground
  • black pepper

  1. Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. 
  2. Wrap in plastic wrap and refrigerate 2 to 4 hours.
  3. Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. 
  4. Stir in the vinegar and brown sugar until dissolved. 
  5. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1.5 teaspoons black pepper and bring to a boil. 
  6. Reduce to a simmer and cook until thickened, about 30 minutes. 
  7. Puree with an immersion blender or in a regular blender.
  8. Preheat a grill to medium. 
  9. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. 
  10. Turn the chops and place on a cooler area of the grill (such as the edges), then cover and cook until a thermometer inserted into the thickest part registers 140 degrees to 145 degrees, 15 to 20 minutes. 
  11. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. 
  12. Transfer to a cutting board and brush with more sauce. 
  13. Tent with foil and let rest 10 minutes. 
  14. Serve with more sauce.

Voila! I hope you all thouroughly enjoyed yourselves. If not, clearly, I am not doing my job right. I will see you all tomorrow. That is a promise (now that I have an awesome internet provider...) Have a great day and most of all, have a blast cooking!