Pub-Style Burgers with Crispy Shallots
I love a good hamburger, and usually I'm a purist. Meaning I like a juicy burger with some cheese and maybe ketchup, but that's about it. Wait until you try this burger. This is a Cook's Illustrated recipe, so you know there are a few steps involved. They're well worth it, though and really not that many compared with CI's other recipes. I really like my burgers off the grill, and very rarely cook one inside; so I was a little skeptical that this is cooked on the stovetop and finished in the oven. Don't worry, though, this rivals any grilled burger. And given the recent pink slime expose about meat, this is a great alternative that will set your mind at ease that the meat isn't mixed with cleaner. Jamie Oliver, people are starting to listen to you. Don't skimp on the shallots and watch closely as they cook up, as they easily burn. This has become one of my favorite burger recipes for both me and my husband, Andrew! His is the ultimate seal of approval.
Gourmet Pub-Style Burgers with Crispy Shallots
serves 4
ingredients
2 lb. sirloin steak tips, trimmed and cut into 1/2" chunks
4 T. unsalted butter
1 t. canola oil
salt and pepper
4 hamburger buns
directions
Place beef on baking sheet in a single layer. Freeze the meat until starting to harden around the edges but still pliable, approx. 30 min. Melt 4 T. butter in microwave and let cool slightly when doing next step. Place 1/4 lb of meat in food processor at a time, pulsing to grind into 1/16th" pieces. Transfer meat to baking sheet and spread out, removing any long strands of gristle or big chunks of fat or meat. Repeat with remaining meat.
Heat oven to 300. Drizzle melted butter over ground meat and sprinkle pepper over as well. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Gently flatten into patties and refrigerate until ready to cook. (Patties will keep, covered, for up to 1 day)
Season both sides of patties with salt and pepper. Heat oil in skillet over high heat until just smoking. Place burgers in skillet without moving them for 2 minutes. Flip burgers and cook 2 minutes longer. Transfer to rimmed baking sheet (or use ovensafe skillet like I did) and bake until burgers are at desired doneness, about 6 -8 minutes for medium to medium-well. Remove burgers from oven and let rest 5 minutes. Place on bun that's been buttered and toasted and don't forget to top with crispy shallots!
Crispy shallots
3 shallots
1/2 c. canola oil
While beef is in freezer, heat oil and thinly sliced shallots in medium saucepan over high heat; cook, stirring frequently, until shallots are golden, about 8 minutes. Using slotted spoon, transfer to paper towel lined plate and season with salt. Let cool and set aside until ready to top burger.
Avocado and Arugula Pesto
If you like pesto, you need to try this recipe. Avocado is used instead of olive oil, which makes this pesto much healthier than normal pesto recipes. I really love this stuff, and the pesto would be good as a dip or just straight off the spoon:) My husband even liked it... Hope you enjoy!
Linguine with Avocado and Arugula Pesto
Ingredients
1 lb. linguine pasta
2 medium avocados, halved
3 c. baby arugula leaves
1 c. packed fresh basil leaves
3 tbsp. fresh lime juice (about 2 limes)
2 cloves garlic, peeled and smashed
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. grated Parmesan
1/2 cup sliced almonds, toasted (I didn't use these)
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. (*Make sure to reserve this water b/c you will need it*) Place in a serving bowl.
Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
Pour the pesto over the pasta and toss together. Add the cheese and toss together until coated, adding the pasta water, as needed, to loosen the sauce. Add almonds if desired.
*I sauteed some chicken in garlic-infused olive oil to serve on top of the pasta.
from Giada De Laurentiis on The Food Network
Pollo Funwhat?
Pollo Fundido. This is the best Mexican food anywhere and you can find it at Pancho's in Central, South Carolina. What is Pollo Fundido? I know Pollo means chicken in Spanish, but I have no idea about the Fundido. This is my attempt to recreate this dish since there are no, and I repeat no, good Mexican restaurants here in Mass.
Pollo Fundido
I use Emeril Lagasse's filling recipe for empanadas
2 T. oil
3 T. white onion (I pulverize my onions in the food processor)
1 1/2 t. minced garlic
1 T + 1/2 t. chili powder
1/4 t. oregano
1/2 t. cumin
1 1/2 lbs. chicken, shredded
1 t. salt
1/2 t. black pepper
1 (4.5 oz) can green chiles, drained and chopped
8 (10") flour tortillas
1 c. grated pepper jack cheese
Cooking spray
Heat oil over medium-hi heat. Saute onions about 2 minutes. Add garlic, chili powder, oregano and cumin. Cook until fragrant, about 1 minute. Add shredded chicken and season with salt and pepper. Stir in chiles. Cook about 5 minutes. Set aside and cool slightly. Spread 1/2 c. of mixture on each tortilla and wrap. Place seam side down on baking sheet sprayed with cooking spray. Spray each tortilla with cooking spray. Sprinkle with 1-2 T. of cheese and bake at 350 until golden brown and crisp, about 5-10 minutes. Broiling also works well too if your chicken is already hot.
Top with queso and salsa and serve. I get queso from Moe's and salsa from Chili's...yes, it may be a lot of places to go but if you don't have time to make your own or just don't want to, it's great.
**Note: This is much better fried, but it still tastes pretty good baked as well. The picture above is baked.
