Beef

Caramelized Onion Cheeseburgers

By Susie Middleton   |   Friday, February 24, 2012
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onion burger

Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

Serves 4

Ingredients

2 Tbs. extra-virgin olive oil; more as needed.
1 large sweet onion, thinly sliced (about 2 cups)
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1 Tbs. Dijon mustard
1-1/2 tsp. fresh lemon juice
1 tsp. finely chopped fresh rosemary
1 small clove garlic, minced
1-1/2 lb. 85%-lean ground beef
4 slices Comté or Gruyère cheese
4 good-quality hamburger buns or rolls, split.
12 fresh arugula leaves.

Directions

Prepare a medium-high gas or charcoal grill fire. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper; reduce the heat to medium low and cook, stirring occasionally, until deeply golden brown and tender, 15 to 18 minutes.

Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.

In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties (3-1/2 inches in diameter) and make a deep depression in the center of each patty so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until desired doneness. Top each burger with 1 slice of the cheese and grill or broil until melted, 30 to 60 seconds.

Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds. Serve the burgers on the toasted buns with the caramelized onions, mayonnaise, and arugula.

Serving suggestions

Grilled veggies are the perfect side. Try a simple Grilled Eggplant.

Nutrition information (per serving):

Calories (kcal): 740; Fat (g): 50; Fat Calories (kcal): 450; Saturated Fat (g): 16; Protein (g): 43; Monounsaturated Fat (g): 20; Carbohydrates (g): 27; Polyunsaturated Fat (g): 10; Sodium (mg): 930; Cholesterol (mg): 140; Fiber (g): 2;

Susie Middleton is editor at large for Fine Cooking magazine.

Shrimp Stew with Coconut Milk, Tomatoes & Cilantro

By Susie Middleton   |   Friday, January 27, 2012
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shrimp stew

Serves: 6 to 8

Ingredients

3 lb. jumbo (21 to 25 per lb.) shrimp, peeled and deveined
Kosher salt
2 Tbs. extra-virgin olive oil
1 large red bell pepper, sliced into very thin 1-1/2-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped fresh cilantro
4 large cloves garlic, finely chopped
1/2 to 1 tsp. crushed red pepper flakes
14.5-oz. can petite-diced tomatoes, drained
13.5- or 14-oz. can coconut milk
2 Tbs. fresh lime juice

Directions

In a large bowl, sprinkle the shrimp with 1 tsp. salt; toss to coat, and set aside.

Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add the scallion whites, 1/4 cup of the cilantro, the garlic, and the pepper flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.

Add the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly, about 5 minutes.

Add the shrimp and continue to cook, partially covered and stirring frequently, until the shrimp are just cooked through, about 5 minutes more. Add the lime juice and season to taste with salt. Serve sprinkled with the scallion greens and remaining 1/4 cup cilantro.

Nutrition information (per serving):
Size : based on 8 servings; Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 10; Protein (g): 29; Monounsaturated Fat (g): 3; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1; Sodium (mg): 580; Cholesterol (mg): 250; Fiber (g): 1;



Susie Middleton is editor at large for Fine Cooking magazine.

Crispy Catfish Po Boys

By Susie Middleton   |   Friday, January 20, 2012
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crispy catfish po boys

Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.

Serves: 4

Ingredients
3 cups coleslaw mix
1/4 cup mayonnaise
1 Tbs. cider vinegar
2 tsp. granulated sugar
1 tsp. celery seed
2 large eggs
3/4 cup yellow cornmeal
Kosher salt and freshly ground black pepper
Four 4- to 5-oz. catfish fillets
4 long soft-crust Italian rolls, split
1-3/4 cups canola oil
8 sandwich-style dill pickle slices

Directions
Position a rack 6 inches from the broiler and heat the broiler on high.

Combine the coleslaw mix, mayonnaise, vinegar, sugar, and celery seed in a medium bowl; set aside.

Beat the eggs in a wide shallow bowl until well mixed. In another wide shallow bowl, combine the cornmeal, 3/4 tsp. salt, and 1/4 tsp. pepper. Season the fish all over with 1/2 tsp. salt and 1/4 tsp. pepper. Dip a fillet in the egg to coat, shake off the excess, and then dredge it in the cornmeal mixture, again shaking off the excess. Repeat with remaining fillets.

Arrange the rolls cut sides up on a baking sheet and toast until golden brown, 30 seconds. Remove from the oven and turn off the broiler.

Heat the oil in a 10-inch skillet over medium heat. Working in batches if necessary, cook the fillets, turning once, until the coating is golden and crisp and the fish is cooked through, 4 to 5 minutes per side. Transfer the fillets to a clean baking sheet lined with paper towels and keep warm in the oven.

To assemble, arrange 2 pickle slices on the bottom half of each roll. Top each with a fillet, a quarter of the coleslaw, and the other half of the roll. Cut the po’ boys in half, and serve.

Serving Suggestions

Serve with Spiced Sweet Potato Fries or toss extra coleslaw mix with a simple olive oil and cider vinegar dressing.

Nutrition information (per serving):
Calories (kcal): 810; Fat (g): 36; Fat Calories (kcal): 330; Saturated Fat (g): 5; Protein (g): 35; Monounsaturated Fat (g): 17; Carbohydrates (g): 86; Polyunsaturated Fat (g): 12; Sodium (mg): 1360; Cholesterol (mg): 110; Fiber (g): 6;



Susie Middleton is editor at large for Fine Cooking magazine.

Steak Tacos with Sour Cream

By Susie Middleton   |   Friday, January 20, 2012
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skirt steak tacos

Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket spice section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos.

 

Serves: 4

Ingredients
1/2 cup sour cream
1/4 tsp. ground chipotle chile
Kosher salt
1 Tbs. extra-virgin olive oil
1 tsp. ground cumin
Freshly ground pepper
1 lb. skirt steak (3/4 inch thick)
Eight 6-inch flour or corn tortillas
1/4 small head iceberg lettuce, shredded (2 cups)
2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
1/3 cup chopped red onion

Directions
Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.

In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.

Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.

Nutrition information (per serving):
Calories (kcal): 560; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 9; Protein (g): 32; Monounsaturated Fat (g): 16; Carbohydrates (g): 42; Polyunsaturated Fat (g): 3; Sodium (mg): 700; Cholesterol (mg): 75; Fiber (g): 7;



Susie Middleton is editor at large for Fine Cooking magazine.

Roasted Shrimp with Rosemary and Thyme

By Susie Middleton   |   Friday, January 13, 2012
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Roasted Shrimp with Rosemary and Thyme

This hands-off dish delivers amazing flavor for very little effort; Roasted in an herb-infused oil, the shrimp turn golden-pink, tender and fragrant in just 10 minutes. If you like, substitute different herb combinations for the rosemary and thyme—try tarragon and chives or lemon verbena and parsley.

Serves: 4

Ingredients
6 Tbs. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
Freshly ground black pepper
1-1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
1-1/2 Tbs. white wine vinegar
Kosher salt

Directions
Position a rack in the center of the oven and heat the oven to 400°F.

Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.

Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.

Add the vinegar and 1/2 tsp. salt, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.

Serving suggestions:

Serve the shrimp over white rice or with some crusty bread to sop up the fragrant olive oil. Sautéed Broccoli Raab with Chile, Garlic & Lemon balance out the meal as well.

Nutrition information (per serving):
Calories (kcal): 310; Fat (g): 22; Fat Calories (kcal): 190; Saturated Fat (g): 3; Protein (g): 27; Monounsaturated Fat (g): 15; Carbohydrates (g): 1; Polyunsaturated Fat (g): 2.5; Sodium (mg): 430; Cholesterol (mg): 250; Fiber (g): 0;

 



Susie Middleton is editor at large for Fine Cooking magazine.

Asian Flavored Short Ribs By Annie Copps

Monday, April 4, 2011
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asian short ribs

Cooking short ribs is very popular these days and for good reason. When braised, they become delicious, taking on the flavors of the braising liquids and melding with their own rich textures and flavors—a perfect cold day recipe.

For this recipe, I put together a mélange of Asian ingredients with no particular country in mind, but decidedly rich and exotic. If you have any leftover, this makes a stellar filler for ravioli—try using dumpling wrappers instead of making fresh pasta for a quick dinner. Start by searing about 6 pounds of bone-in short ribs and removing them to a plate.

To the pan, add the basic building blocks of any great sauce—onions, carrots, celery, and garlic. Then to make it exotic and crazy delicious, add cilantro, ginger, sugar, soy sauce, some clove and star anise AND some tamarind paste if you like. Put the ribs back in the pan, cover and place in a 350 degree oven for a good 3 hours. They’ll come out transformed and so will you after you eat them up.

Ingredients
6 bone-in short ribs (5 to 6 pounds)
kosher or sea salt
freshly ground black pepper
Extra-virgin olive oil
1 large Spanish onion, roughly chopped
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
½ cup packed cilantro leaves
2 inches ginger, peeled and roughly chopped
1 bottle dry white wine
1 cup balsamic vinegar
¾ cup brown sugar
½ cup low sodium soy sauce
1 cup water
1 tablespoon tamarind paste, optional (or ½ cup tamarind juice), optional
1 clove
3 star anise pods

Directions
Season each short rib generously with salt. Coat a large, heavy-bottomed, oven-proof pan with olive oil and bring to a high heat. Add the short ribs and brown well, about 2 to 3 minutes per side. Do not overcrowd pan—cook in batches, if necessary. Remove to a plate.

Heat oven to 350 degrees. In the bowl of a food processor, pulse together onion, celery, carrots, garlic, ginger, and cilantro until it forms a coarse paste. Discard all but 1 tablespoon of oil from the pan and the pureed vegetables. Season the vegetables generously with salt and cook until softened and very fragrant, 5 to 7 minutes. Add the wine, vinegar, soy sauce, and water, scraping up any browned bits on bottom of the pan. Cook until reduced by one-third. Stir in the tamarind paste.

Return the short ribs to the pan. Add the star anise and clove. Cover pan and place in oven for 3 hours. Turn the ribs over halfway through cooking time. Remove lid the last 20 minutes of cooking to let the sauce reduce. When done the meat should be very tender but not falling apart. Place short ribs on a platter and skim off any fat and pour sauce over the top.

(Courtesy: Yankee Magazine)
___________________________________________________________
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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