What's better than a thick, juicy burger fresh off a charcoal grill? Elias Iglesias, executive chef of Morton's, The Steakhouse, shares one of his delicious burger recipes and tips for grilling on a charcoal grill.
Posted on February 20, 2017 Leave a Comment
- 2 larger whole potatoes
- 3.5 oz (100 grams) butter
- 3.5 oz (100 grams) Parmesan cheese
- vegetable oil
- 2 oz (60 ml) heavy cream
- 2 oz (60 grams) cheese, grated
- garlic powder
- sour cream ( optional )
- Preheat the oven to 400 F (200 C).
- Make sure the potatoes are perfectly clean.
- Make slices across the potato, but don’t reach its bottom.
- Slice the butter and Parmesan.
- Then open the potatoes’ crevices and shove the Parmesan and butter, alternating between the two.
- Transfer the potatoes onto an oiled baking sheet, then drizzle some oil on top of them.
- Season with salt and garlic powder.
- Bake for about 60 minutes.
- After about 45 minutes, remove the baking sheet from the oven. Drizzle cream over the top and top with grated cheese.
- Return the baking sheet to the oven and bake for 15 more minutes.
- You can serve it with a dollop of sour cream if you wish.
Posted on February 19, 2017 Leave a Comment
- 2 eggs, beaten
- ¼ cup milk
- ¼ cup meat broth from 1 cube
- ¾ cup home made bread crumbs
- ½ tsp ground black pepper
- 1 tsp fresh parsley leaves, chopped
- 4 veal cutlets
- 2 tbs butter
- 1 tbs olive oil
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 green bell pepper, cut into strips
- 1 ½ cup mixed mushrooms, sliced
- Pinch of salt and pepper
- 4 slices of prosciutto
- 4 slices of provolone
- ¼ cup of fresh parsley, chopped
- In a small bowl beat the eggs and milk together, add meat broth and set aside.
- Place the bread crumbs, pepper and parsley in a separate bowl. Mix and combine.
- Flatten the veal thin between two sheets of wax paper.
- Dredge the veal in eggs and then the bread crumbs and refrigerate for 30 minutes.
- Fry the veal in 1 tablespoon of butter and olive oil until lightly browned, drain on a paper towel.
- In a separate large frying pan sauté the onions, peppers, mushrooms and garlic until tender. Season with salt and pepper
- Place the veal in a large casserole dish and top with the peppers and onion mixture.
- Top each cutlet with a slice of prosciutto and then the provolone.
- Bake in the oven at 220˚C for 15 minutes or until the cheese is melted and slightly brown.
- Garnish with parsley.
Posted on February 12, 2017 Leave a Comment
- 10 chicken thighs – with skin
- FOR THE TOPPING:
- 1 large vine ripe tomato
- 1 small red onion
- 5 garlic cloves
- Handful of Italian parsley
- Juice of 1 lemon
- Dashes of salt
- Dashes of black pepper
- Dashes of garlic powder
- Drizzles of olive oil
- Grated Romano cheese
- Preheat Oven 350 degrees:
- Place all of the ingredients for the topping of the chicken thighs in a food processor and give a few good chops.
- Place the chicken thighs in a baking pan and sprinkle with tops of the skin with salt and pepper and a drizzle of olive oil. Top the thighs with the mixture from the food processor.
- Drizzle with olive oil and bake 45 – 50 minutes.
- Grate Romano cheese over the thighs when they are finished cooking.
Posted on February 6, 2017 Leave a Comment
Posted on February 2, 2017 Leave a Comment
- 2 – 2 1/2 lbs chicken thighs, skin removed
- 1 onion, diced
- 1 green pepper, sliced
- 1 red pepper sliced
- 2 russet potatoes, diced
- olive oil (I used Carter and Cavero Tuscan Herb)
- garlic and herb seasoning (I use Garlic Garlic from Tastefully Simple)
- salt and pepper
- Oven at 375 degrees.
- This is super easy! Once you’ve removed the skin from the chicken place it on a lined baking sheet and drizzle with olive oil, garlic and herb seasoning, salt and pepper.
- Toss the potatoes, peppers and onions. Again drizzle with olive oil, garlic and herb seasoning, salt and pepper.
- Cook for approx 45 minutes, until the chicken is golden and cooked through, juices running clear. I served mine with a very simple salad.
Posted on January 28, 2017 Leave a Comment
- 1 lb of thin sliced beef
- 1 teaspoon pepper
- 1 teaspoon salt
- 3 tablespoons of flour
- 1 egg
- Wash and tenderize the meat with meat tenderizer.
- ***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the ”hammer” to tenderize the meat.***
- Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is)
- Pour the flour in a disposable plate.
- In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper.
- Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry).
- Fry the cutlets on each side until golden brown.
- Serve warm with mashed potato, rice or grilled vegetables.
- Helen @Helen’s Cooking
Posted on January 19, 2017 Leave a Comment
- 12 Slices of Bacon, halved
- 1 lb Jimmy Dean Reduced Fat Sausage, cooked
- 1/4 Teaspoon of Garlic Powder
- 12 Jalapenos
- 1 Block of Cream Cheese
- 1 Cup Shredded Cheddar
- Cut the jalapenos in half.
- Remove stem and seeds.
- Place hot cooked sausage over the cream cheese.
- Add garlic powder and cheddar.
- Fill jalapenos with the mixture.
- Wrap sliced bacon around the peppers.
- Insert toothpicks to secure if desired.
- Pop them for about 40 minutes at 375 degrees.
Submitted by: Roberta Gilbert
Posted on January 9, 2017 Leave a Comment
- 1 gilt-head (sea) bream about 350 grams
- 1/2 cup of water
- 1 clove garlic, minced
- 2 cm of ginger root, sliced
- 1 tablespoon of sugar
- 1 tablespoon fish sauce
- 1 tablespoon of soy bean paste
- 1 hot chili pepper, chopped
- 1 stalk of green onion, chopped
- dash of white pepper
- basil and mint leaves to serve
- Mix water with garlic, ginger, sugar, fish sauce, soy bean paste, hot chili pepper together in a skillet.
- Add fish and simmer till fish tender and water reduced (about 10 – 15 minutes), while cooking turn fish over.
- When fish cooked, add green onion and white pepper.
- Serve garnished with basil and mint leaves.
Posted on January 3, 2017 Leave a Comment
- 2 tbsps “Xocai Healthy Chocolate Activ Powder”
- 1 tbsp cumin
- 1 tbsp sugar
- 1 tsp cinnamon
- 1/2 tsp cayenne
- 1/2 tsp white pepper
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 2 whole filet Mignon
- 2 tsps olive oil
- MEAT RUB: Mix all the ingredients. Coat both sides of the filets with the mixture completely. You can keep remaining meat rub in an air tight container. Lightly coat broiler pan or grill with olive oil. Grill or broil until filet reaches temperatures of 155 degrees. Cook evenly in both sides.