Tuesday, June 28, 2011

Classic Recipes for the Summer

It's grilling season!!!

When you want to try something different to grill, try the following two recipes. The Patty Melt is really good, and it uses good, old fashioned rye bread. The Veggie Burger is just plain healthy (and delicious). Try them out for yourself!

Classic Recipe: Classic Patty Melts on Rye

3 tablespoons vegetable oil
2 large onions, halved and thinly sliced
½ teaspoon granulated sugar
Kosher salt
¼ cup (1/2 stick) unsalted butter, softened
12 slices crusty rye bread, each about 1/3 inch thick
2 pounds ground chuck (80% lean)
2 tablespoons Worcestershire sauce
½ teaspoon freshly ground black pepper
1 ½ cups (about 4 ounces) grated Havarti or Swiss cheese
Dijon or spicy brown mustard, optional

To Prepare
1. In a large skillet over medium heat, warm the oil. Add the onions, sprinkle with the sugar, cover and cook until the onions are tender and golden brown, 15 to 20 minutes, stirring occasionally. Season to taste with salt. Remove from the heat.
2. Butter the bread on each side and set aside.
3. Prepare the grill for direct cooking over high heat. In a large bowl, gently mix the ground chuck with the Worcestershire sauce, 1 teaspoon of salt, and the pepper, incorporating the spices evenly. Gently shape into 6 patties of equal size and thickness, about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.
4. Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once. Transfer the patties to a work surface.
5. Lower the temperature of the grill to medium heat. Grill the bread slices over direct medium heat until toasted on one side only, about 1 minute. Transfer the bread, toasted side up, to a work surface.
6. Evenly divide the caramelized onions on 6 of the toasted bread slices and top each with a patty. Scatter the cheese over the patties. Place the remaining bread slices, toasted sides down, on top of the patties. Using a wide spatula, carefully place the patty melts back onto the cooking grate and grill over direct medium heat until the brad on the bottom is toasted, about 1 minute, and then carefully turn the sandwiches and toast the other side. Serve the patty melts warm with mustard, if desired.

Serves 6; Prep time: 25 minutes

Perfect Veggie Burgers

1/3 cup quick cooking barley
3 tablespoons extra virgin olive oil
1 small onion, chopped
1 small stalk celery, chopped
Kosher salt
2 cloves garlic, chopped
5 tablespoons barbeque sauce
1 medium carrot, finely grated
1 cup canned pinto or black beans, drained and rinsed
1/3 cup breadcrumbs
1/3 cup walnuts, chopped
2 teaspoons soy sauce
2 large egg whites
2 tablespoons chopped fresh parsley
6 soft buns, split
Onion rings, for topping

To Prepare
1. Prepare the barley as the label directs. Let cool completely.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally until golden brown, 12 to 14 minutes. Add the garlic, 3 tablespoons barbeque sauce and the carrot; cook, stirring until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
3. Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and ½ teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, ½ inch thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
4. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbeque sauce and onion rings.

Makes 6 burgers; total prep time 1 hour 40 minutes.

Cool & Refreshing Smoothie

These two ingredients: cantaloupe and pistachio make a delicious smoothie.

I really love making and drinking smoothies. Nothing cools you better than a delicious smoothie on a hot summer day. The following two recipes are a continuation of those that I recently placed on my eNewsletter. Want to get my newsletter? Send me an email to adrienne@adriennecc.com or visit my website at http://www.adriennecc.com/.

Cantaloupe-Pistachio Smoothie

1 cup fresh cantaloupe chunks
1 cup low fat vanilla yogurt
2 tablespoons agave nectar, Domino
2 teaspoons finely chopped pistachios
Garnish: cantaloupe slices

To Prepare
1. On a small baking sheet, place cantaloupe chunks; place in freezer for 30 minutes, or until firm.
2. In the container of an electric blender, combine cantaloupe, yogurt, and agave nectar*; process until smooth. Top with pistachios. Garnish with cantaloupe slices, if desired. Serve immediately.

* 2 tablespoons honey may be substituted for agave nectar.
Note: Fresh unfrozen cantaloupe chunks may be used. Add 4 ice cubes to blender before processing.

Makes 1 serving; Prepares in 5 minutes, freeze time: 30 minutes

Blueberry-Ginger Smoothie

1 cup frozen unsweetened blueberries
1 cup low fat vanilla yogurt
2 tablespoons honey
1 teaspoon grated peeled fresh ginger

To Prepare
1. In the container of an electric blender, combine blueberries, yogurt, honey, and ginger. Process until smooth. Serve immediately.

Males 1 serving; prepares in 5 minutes.