Brioche Burger Bomb

Brioche Burger Bomb
Honestly, Words Cannot Describe! You Just Need To Make It!
Difficulty: Easy

The Golden Egg Yolk Adds Such A Rich Creaminess To This Unique Burger!

Ingredients
1 loaf Brioche, 3/4 inch thick slices
3/4 lb ground beef short rib
1/2 lb pork belly slab,*cooking directions below
1/2 lb ground beef 85/15
2 tomatoes, slice thin
4 eggs
1 1/2 cups baby spring mix; spinach, Swiss chard, arugula
4 slices of Colby/ Monterey Jack cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Lawry's Season salt
1/2 tsp pepper
softened butter for Toasted Brioche
oil for frying eggs
Condiments
ketchup
mayo

Serve With Our Baked Cinnamon Sweet Potato Wedges!

 Directions
*In a small pot, place pork belly slab and enough water to cover.  Cook on low heat for at least 2 hours, remove from liquid and slice 1/2 inch slices and then sear  in a hot frying pan until slightly caramelized.  Set aside until ready to assemble burger.  In a large mixing bowl, add ground beef short rib, ground beef, garlic powder, onion powder, Lawry's seasoned salt and pepper.  Mix beef and seasoning mixture and form into 4 large patties and grill until your liking, add the cheese slices the last minute of grilling.  While the burgers are cooking, prepare the brioche slices by buttering each side and toast them on a hot non stick frying pan until golden brown, you should have 3 slices of toasted brioche per burger.  Fry each egg, salt and pepper to taste, fry in oil over easy, so you have a beautiful golden yolk for the burger.  To assemble the burger: Place one slice of toasted brioche slice on a plate, add burger with melted cheese, tomato slices, spring mix. 2nd toast, spread with ketchup and mayo then lay caramelized pork belly, then the fried egg.  Add the last toasted brioche!!!  Then Enjoy!
Serves 4

Bacon & Egg Flatbread

Bacon & Egg Flatbread
Breakfast For Dinner Or Dinner For Breakfast?
Difficulty: Easy

Flatbread
Ingredients
1 package active yeast 
1/2 tsp sugar 
1 3/4 cups 00 flour
1 tsp salt course
1 tsp thyme 
3/4 cup warm water 
1 tbsp  oil

 Toppings
Ingredients
3 slices bacon, 2 inch cuts (fully cooked)
1 cup red potatoes, sliced thin, cooked
3-4 eggs
handful of Arugula
1/2 cup shaved parmesan cheese

Directions
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball.  Using a rolling pin and small amount of flour on work surface, roll out into flat rectangle.  Create 3-4 wells to hold the eggs. (Do Not put eggs in yet).
Place on greased sheet pan, rub top with olive oil and sprinkle with salt and bake in a preheated 400 Degree F oven for about 15 min.  Remove, crack the egg and then fill each well. then place bacon and potatoes around the flatbread; place back in the oven for additional 10 minutes or until the eggs are cooked sunny side up.  Remove the breakfast flatbread and top with the parmesan shavings and arugula, cracked black pepper (optional) serve immediately.
Serves 6


Chicken Satay Noodle Bowl

Chicken Satay Noodle Bowl
A Taste Of Thailand!
Difficulty: Moderate

Ingredients
Chinese noodles (enough for 6 servings) 
2 grilled skinless chicken breast, sliced thin
2 tbsp toasted sesame oil  
3/4 cup peanut butter  
4 tbsp soy sauce  
4 tbsp Mirin, sweet rice wine
2 tbsp rice wine vinegar  
1 tbsp grated fresh ginger  
1 tsp garlic puree
1 tsp coarse black pepper
juice of 1 lime
1 tsp red chili paste (Sambal)
pinch of curry powder
water for thinning sauce
1 tbsp palm sugar or brown sugar (optional)   
1 green pepper, julienned
1 red or orange pepper, julienned
1 cup match stick carrots
1/2 red onion, julienned
1 cup red cabbage, julienned
1 cup snow peas, julienned or whole
1/3 cup chopped fresh cilantro
1/3 cup parsley leaves 
3 green onions, thinly sliced 

Serve As A Main Meal, Side Dish Or At A Buffet Party!

Directions
Cook noodles according to directions; rinse, drain and cool.  In a large mixing bowl, whisk together sesame oil, peanut butter, soy sauce, Mirin, vinegar, ginger, garlic, pepper, lime juice, chili paste, curry powder, brown sugar.  If the sauce is too thick, then add small amounts of water to thin.  Adjust seasoning to suit your taste.  Add cooked, cooled noodles and toss, add cooked grilled chicken and fresh vegetables and toss until well coated.  Chill in refrigerator for and hour before serving.
Serves 6

French Onion Soup

French Onion Soup
Perfect For The Start Of Fall!
Difficulty: Easy

Ingredients
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
salt
pepper
1 cup red wine
3 heaping tbsp all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 lb. grated Gruyere

Directions
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 20 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Serves 4 to 6



Spaghetti And Turkey Meatballs In Merlot Marinara

Spaghetti And Turkey Meatballs In Merlot Marinara
Looking For A Change From The Traditional?
Difficulty: Easy

Ingredients
4 cups marinara sauce
1 cup Merlot Wine
1 1/2 lbs. ground turkey (dark meat)
1/2 lb. ground turkey Italian sausage (bulk)
3/4 cup panko bread crumbs
1 tbsp olive oil
1 medium onion, finely minced
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
salt
pepper
1 large egg, lightly beaten
1/4 cup parmesan cheese
1 box dried thin spaghetti (cooked according to directions)
grated parmesan cheese, for garnish

 

Directions
Preheat oven to 425 Degrees F.  In a large pot on low heat, add marinara and Merlot and simmer for at least one hour to reduce sauce.  While the sauce is simmering, In a large mixing bowl; add the ground turkey, turkey sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, parmesan cheese.  Mix thoroughly and shape into meatballs.  Place meatballs on baking sheet and place in oven for 30 minutes.  Place half cooked meatballs into the marinara sauce and cook for an additional 30 minutes.  In a large pasta serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti and toss gently until pasta is coated, add fresh grated parmesan cheese on top.
Serves 6

Old Fashioned Biscuits

Old Fashioned Biscuits
Served With Butter & Jam
Difficulty: Easy

Ingredients
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup shortening
3/4 cup milk or buttermilk
1 tbsp butter, softened

Directions
In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.  Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky). On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.
Place biscuits close together on a lightly greased baking sheet or parchment lined sheet pan. Brush tops with soft margarine. Bake in a 450 Degree F oven for 11 to 15 minutes or till golden brown. Serve warm.
yields 8

 

 

Pulled Pork Tostadas

Pulled Pork Tostadas
With Homemade Corn Tortillas!
Difficulty: Easy

Perfect Recipe For Leftover Pulled Pork!

Ingredients
2 cups cooked pulled pork (heated)
2 cups P.A.N. white maize, instant dough
2 1/2 cups cold water
1 1/2 cups chopped tomatoes
1/4 cup cilantro, minced (optional)
1 small can black olives, sliced
1/2 cup red onion, minced
2 tbsp lime juice
1 1/2 cups arugula
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
salt
pepper

Directions
In a large mixing bowl; add the maize and stir in the cold water.  Mix maize and water until it forms into a dough. To make the homemade corn tortillas, make large meatball size dough balls ( this will yield approx. 6 )  Use a tortilla press lined with plastic wrap, both the bottom and top of dough ball, press plate down to create flat tortilla.  If you don't have a tortilla press,  place dough ball between 2 plastic wraps and press down with a plate.  In a large skillet on medium heat, with a lightly greased pan add tortillas to cook 2 to 3 minutes on each side.  Set aside in a warm location.  In a mixing bowl, add tomatoes, black olives, red onion cilantro (optional) salt, pepper and lime juice, mx and set aside.  To assemble the Tostadas; Take your homemade tortillas and add some heated pulled pork and some cheddar cheese on top of pork.  Put under a broiler for a minute to melt the cheese.  Once cheese is melted, take out of oven and top with arugula, tomato mixture and then the Monterey Jack cheese.  Serve immediately!
Yields 6