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Recipes of the Month
Whether it be Beef, Pork, Chicken or
Fish. Rib’s, Breasts, Chops, Fillets or Roasts.
Pork and Pork ribs are considered the
ultimate in American Grilling / Barbecue cooking experience. In the Grilling /
BBQ’ing arena, everyone loves the hearty smell and taste of their grilled
delights made with their own special blend of flavors, herbs and seasonings.
They marry perfectly with Pork, Beef, Chicken or Fish and open more tasteful,
dreamy creations to satisfy anyone’s taste buds. Although the ingredients list
may be long and strange, the process be long, it’s the final juicy, fragrant and
tasteful finish that counts. So, sit back and check these new additions , be
objective, adventurous and yes, be creative because in the end it’s all worth
it!
Chef Fat Boy
Dan’s Bayou Burgers
Submitted by: Dan, Dan the Cajun Bikerman, LA.
Herbs and hot pepper sauce make these hamburgers a sure-fire hit for your next
cookout.
Ingredients:
1 pound ground beef
1/4 cup sliced green onion
1 teaspoon seasoned salt
3/4 teaspoon crushed dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce
Hamburger buns
Directions: Preheat grill. In a large bowl, combine ground beef, green
onions, seasoned salt, basil, garlic powder, thyme and hot pepper sauce. Shape
into four patties and grill until done; about 10 minutes for medium. Serve on
hamburger buns with desired condiments. Makes 4 servings.
FatBoy’s Backyard Barbecue Burgers
Sweet Vidalia onions and tangy barbecue sauce add summertime flavor to these
easy cheese burgers.
Ingredients:
4 lean hamburger patties
2 large Vidalia onions, sliced 1/2-inch thick
1/8 teaspoon salt
1/8 teaspoon ground black pepper
8 slices Cheddar or American cheese
Burger buns
2 tomatoes, sliced 1/4-inch thick
2 tablespoons barbecue sauce
Directions: Preheat grill. Place burgers and onion slices on grill. Season
with salt and pepper. Cook about 6 minutes per side or until burgers are cooked
thoroughly and the onions are soft and starting to brown. Place 2 slices of
cheese on each burger patty and cook 1 more minute to melt cheese. Serve burgers
on buns with tomato slices and barbecue sauce. Makes 4 servings.
Billy’s Cheeseburger
Submitted by: Billy “Wild Bill” Jenkins, Santa Fe, NM.
Ingredients:
1 1/2 pounds ground beef
4 slices sweet onion (1/2-inch)
Vegetable oil
8 Think slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon-style mustard
4 crusty rolls, split, toasted
Romaine lettuce, tomato slices
Directions: Lightly shape ground beef into four 3/4-inch thick patties. Brush onion with oil. Place patties in center of grid over medium, ash-covered coals; arrange onion around patties. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until patties are not pink in center and juices show no pink color and onions are tender, turning occasionally. Season with salt and pepper after turning. About 1 minute before patties are done, top each with 2 cheese slices. Combine mayonnaise and mustard; spread on top halves of rolls. Serve burgers and onion in rolls with lettuce and tomato. Makes 4 servings.
Jorge’s Cuban Meatball Kabobs
Submitted by: George “Jorge” Respecto, Miami, FL.
Ingredients:
Salsa:
1 cup mild or medium chunky salsa (Homemade is the best salsa)
1 cup peeled, diced ripe mango OR peaches
2 tablespoons coarsely chopped cilantro
Meatballs:
1 pound lean ground beef
3/4 cup Quaker Oats (quick or old fashioned, uncooked or seasoned breadcrumbs)
3/4 cup finely chopped red onion
1/4 cup fat-free milk
1 clove garlic, minced
1 1/2 tablespoons coarsely chopped fresh cilantro
1 teaspoon dried oregano leaves
3/4 teaspoon salt (optional)
1/2 teaspoon ground cumin
6 (6-inch) corn or flour tortillas, warmed
Directions: For salsa; combine all ingredients in medium bowl; mix well. Set
aside. For meatballs, combine all ingredients in large bowl, mixing lightly but
thoroughly. Shape into eighteen 1 1/2-inch meatballs; arrange on six metal
skewers. Broil meatballs 4 to 5 inches from heat source 5 to 8 minutes on each
side or until beef is not pink in center and juices show no pink color. Remove
meatballs from skewers; serve with reserved salsa and tortillas. Makes 6
servings.
Pat’s Crunchy Teriyaki Burgers
Submitted by: Patrick Cassone, New Britain, CT.
Orange, garlic and molasses combine with the surprise crunch of water chestnuts for an exceptional burger with a sweet-and-sour tang.
Ingredients:
1 1/2 pounds lean ground beef
1/2 cup finely chopped water chestnuts
1/4 cup soy sauce
1/4 cup orange juice
1 clove garlic, crushed
1 teaspoon molasses
1/8 teaspoon ground ginger
Hamburger buns
Directions: Combine ground beef and water chestnuts in a large mixing bowl.
Shape meat mixture into 6 patties, each about 3/4-inch thick. Place the patties
in an ungreased baking dish. In a separate bowl mix together soy sauce, orange
juice, garlic, molasses, and ginger; pour over patties. Cover and refrigerate
for at least 3 hours, turning the patties once. Once patties have finished
marinating preheat barbecue grill. Remove the patties from the marinade and
grill 4-inches from the heat until done; turning once (about 10 to 15 minutes).
Brush frequently with the marinade. Serve on hamburger buns. Makes 6 servings.
Green Onion Hamburgers
Ingredients:
1 1/2 pounds ground beef
1 tablespoon green onion, chopped
1/4 cup onion, chopped
1/4 cup evaporated milk
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
6 hamburger buns
1 tomato, sliced for accompaniment
Lettuce for accompaniment
Directions: Preheat barbecue grill. In a large bowl mix together ground beef,
chopped green onions, chopped onion, evaporated milk, salt, Worcestershire
sauce, and pepper. Shape into patties, each about 3/4-inch thick. Grill 4-inches
from the heat, turning once, until done, about 10 to 15 minutes. Serve with
hamburger buns, sliced tomato, lettuce, or other condiments of your choice.
Makes 6 servings.
Sausage Burgers
Ingredients:
1 pound bulk sausage
1 pound ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Directions: In a medium bowl combine together sausage, ground beef, onion,
Worcestershire sauce, salt, pepper and garlic powder, until well blended. Divide
evenly into 8 patties to thickness desired. Grill burgers over medium hot coals
until well done. Makes 8 servings.
Now awesome Desserts from Melody!
Recipes from Melody Cassone:
Dark Chocolate Walnut Cake
Submitted by: Anna Cassone, New Britain, CT.
Ingredients:
CAKE:
8 oz. semi-sweet baking chocolate
1 cup (2 sticks) butter or margarine
1 cup sugar
5 eggs, separated
2 tablespoons all-purpose flour
3 tablespoons unsweetened baking cocoa
1 cup finely ground walnuts
GLAZE:
3 oz. semi-sweet baking chocolate
1/4 cup milk
Directions: In the top of a double boiler, over simmering water, melt
chocolate. Set aside and cool slightly. In a small mixing bowl, using whisks,
beat egg whites stiff but not dry. Set aside.
In large mixing bowl, on medium speed, cream butter and sugar until fluffy. Add
egg yolks, one at a time. Combine flour and cocoa. Reduce to low speed, then add
flour mixture to butter/egg mixture and mix until blended. Add chocolate and
nuts and mix. On low speed add half of beaten egg whites to chocolate mixture.
Fold in remaining whites by hand. Pour mixture into greased and floured tube or
bundt pan. Bake at 350°F for 50 minutes. The cake will not rise to the top of
the pan. A crust will form on the top but the center will be moist. Cool in pan
10 minutes then turn out onto cooling rack. The cake will fall. Let cool
completely then drizzle with glaze. To make glaze, combine chocolate and milk in
a small saucepan over low heat. Stir occasionally until melted, then spoon over
top of cake, letting glaze drip down sides.
Almond Pastry
Ingredients:
Step 1:
1 cup flour
1/2 cup butter or margarine
2 Tbsp water
Mix and divide into half and pat into 2 strips 13"x2" on an ungreased
cookie sheet.
Ingredients:
Step 2:
1 cup water
1/2 cup butter or margarine
1 cup flour
3 eggs
1 Tbsp almond extract
Directions: Bring water and margarine to a boil and add almond extract and
flour (all at once). Add 3 eggs (one at a time stirring after each). Place half
of this mixture on each pastry bottom. Bake at 350 for 1 hour. cool. Frost with
a mixture of butter, confectionary sugar, and almond extract. Slice diagonally
into 3/4" strips.
Amaretto Macaroon Cheesecake
Ingredients:
1 (7 ounce) package Baker’s Angel Flake Coconut, lightly toasted
1/2 cup finely chopped almonds, lightly toasted
1 (14 ounce) can sweetened condensed milk, divided
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine
32 ounces cream cheese, softened
1/4 cup granulated sugar
4 eggs
1/4 cup almond-flavored liqueur
Directions: Mix coconut, almonds, 1/2 cup of sweetened condensed milk, flour
and butter;
press onto bottom of greased 9-inch springform pan. Mix cream cheese, sugar and
remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed
until well blended. Add eggs, one at a time, mixing on low speed after each
addition, just until blended. Blend in liqueur;
pour over crust. Bake at 325 degrees F for 55 to 60 minutes or until center is
almost set. Run knife or metal spatula around rim of pan to loosen cake; cool
before removing rim of pan. Refrigerate 4 hours or overnight.
Chocolate Apple Crisp
Ingredients:
1 1/2 c All-purpose flour
1 c Firmly packed brown sugar
1/2 t Baking soda
1/4 t Salt
3/4 c Butter
1 1/2 c Quick oats, uncooked
12 oz Semi-sweet chocolate mini morsels, divided
3 Apples, unpeeled if desired, chopped
1 c Pecans or walnuts, chopped
Directions: Preheat oven to 375'F. In large bowl, combine flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9 inch baking pan. To remaining oat mixture, add semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake 35-40 minutes until lightly browned. Cool slightly; cut into squares. Makes about 15 servings.
Be sure to send Chef Fat Boy your favourite recipes! Send them to:
fatboy@chef-fatboy.com
See you next Month!!