Beer Cheese Burger
When I was a kid it seemed as though every summer weekend my parents were dragging me to a picnic at South Park (a county park in the suburbs of Pittsburgh). There was the bowling league picnic, the church parish picnic, and the corner bar patron picnic. Every picnic seemed exactly like the previous one. The adults were drinking beer and playing horse shoes while the kids were running around trying to figure out which half-empty can of Cherokee Red was theirs. If a kid wasn’t sure, they’d just get a new one.
The food was always the same too. It was a smorgasbord of corn on the cob, hot dogs, and burgers.
Even though I ate my fair share of burgers, there was never anything special about them. The burgers were flat over-cooked discs of meat (in the 70’s it wasn’t safe to eat a burger that was pink in the middle) and the toppings were minimal (american cheese and ketchup or mustard). But I was a kid and this was really all I knew. And I loved them.
Now that I’m grown, my love for burgers has not changed. The burgers I make are fatter and its rare (no pun intended) that I’ll eat one that isn’t somewhat pink. I also like to mix it up when it comes to toppings. My latest venture was the *Beer Cheese Burger.
*Modified from the recipe found in the June 2012 issue of Food Network Magazine
Ingredients:
- 1 1/2 pounds ground chuck
- 1/4 pound of ground pork
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cayenne
- 3/4 cup of beer
- 1/2 cup half and half
- 1 1/2 cups sharp cheddar cheese, grated
- 1/2 tablespoon of grated horseradish
Mix together ground chuck and ground pork. Form to make 4 patties. Grill.
While the burgers are grilling, melt the butter over medium heat. Stir in the flour, ground mustard, and cayenne to make the roux. Stir about 2 minutes to cook out the flour.
Stir in beer and bring to simmer. Then stir in the half & half and simmer while stirring about 2-3 until thickened.
Stir in the cheese and horseradish until melted.
Pour a few tablespoons over your burger and enjoy! This cheese can also be served with pretzels, over a baked potato, or on a hot dog.
Memorial Day: In loving memory of Sgt. Nathan P. Kennedy
For most, Memorial Day is the unofficial first day of Summer. Millions of Americans across the country fire up their grills, cook some burgers and hot dogs, and enjoy time with family and friends. I’m no exception. But on this day, I take a break from my traditional blog to focus on the true meaning of Memorial Day.
As a veteran myself, I know what it takes to say goodbye to loved ones, not knowing if it would be the last time you ever saw their faces. I was fortunate and I came back. Thousands of soldiers and sailors never do.
One such soldier was Sgt. Nathan P. Kennedy. Sgt. Kennedy was in the Army fighting a war in Afghanistan that many didn’t believe in. On April 27th, 2010, I had just sat down with my family to blow out my birthday candles when the phone rang. It was a call nobody wants to receive. My wife Darcie had just been informed that her cousin Nathan had been shot and was killed.
I didn’t know Nathan very well, as I only met him on a few occasions. But from what I hear, Nathan was a great kid. He was a well liked, popular student in school. He was gifted athletically and won many accolades as a stand out wrestler. He loved to live life to the fullest. I wish I had the opportunity to have spent time with him.
Life for the Kennedy’s, his family and his friends will never be the same. However, 2 years since Nathan’s passing his memories live on. I’m sure those closest think of him everyday, but even more so today.
Thank you Nathan. And thanks to the hundreds of thousands of brave men and women who have sacrificed their own freedom in the hopes of continuing to keep America safe.
Whether you are spending time with family and friends or watching your local parade, stop to reflect on those who gave the ultimate sacrifice that allow us to continue to have these moments.
Chicken Tamales with Green Chile Salsa
Mexican food is my favorite ethnic food. When I was growing up, the city lacked true authentic Mexican cuisine. Therefore anytime I would visit my brother in California, seeking out good Mexican food was often a priority.
Luckily, due to an increasing Mexican population, Pittsburgh has seen a few Mexican Grocers pop up. One of these grocers is Renya Foods in the strip district. The store is stocked with all sorts of authentic Mexican groceries, dried chile peppers, condiments, and Mexican cheeses. The main selling point for me when I am there is their homemade tortillas. They’re made on the spot and if you time it right you can get them when they are still warm. When I do, I will eat one right out of the bag while I’m shopping the strip. They’re delicious.
There is also Las Palmas, in the city’s Brookline neighborhood.
Like Renya’s, Las Palmas has a wide selection of Mexican groceries. Where Las Palmas excels is their a butcher counter (something Reyna’s doesn’t have). I’ve bought their chorizo as well as their fajita chicken and carne asada. All of which are very good.
Both stores have a taco stand out front where they serve delicious Mexican street tacos. Depending on the time of day, the wait can be somewhat long but both are extremely worth it.
Besides the Mexican grocers, there is the addition of two fairly new restaurants, California Taco Shop (CTS) and Casa Rasta. Both of which specialize in authentic Mexican food. I’ve not been to Casa Rasta, but CTS has great tacos and something called a California Burrito. All I need to say is it has French Fries in it. I googled this and thought they added the fries to appeal to Pittsburgh folk, but that’s not the case. Fries were always part of this burrito which originated on the West Coast.
Despite some amazing tacos and burritos at all of these places, the one thing they lack is what I’m craving the most. Fresh steamed tamales.
The best tamale I ever ate was at a tamale stand at the Hollywood Farmers Market. Its been several years so the name of the stand escapes me, but they were great. So much in fact that I packaged some to bring home and froze them. It was a sad day when the last tamale was gone.
Without a good tamale in my hometown and no more frozen ones to be had. I did what any Polish-Italian food lover with absoutly no experience in the tamale making business would do. I made my own. I have to admit, my aspirations were high, but I had no clue where to start.
The first thing I did was watch a bunch of videos on YouTube. The problem with this was there wasn’t a common way to make them. Some used butter, some oil, the most authentic ones were made with lard. Same with the recipes I found. Ugggh. Determined, I took the knowledge of what I watched and read and made it my own. Probably a little too ambitious for my first try.
I decided to go to Las Palmas to get the things I would need: Corn Husks and Masa Harina.
Once I had what I needed to make the tamale mixture, I had to decide what to fill them with. Since I wanted to focus on the tamale mixture itself and to save time (and ease and frustration) I used a rotisserie chicken. I also used a store bought salsa. I was totally improvising but conceptually I knew what I wanted.
I have to admit, I was in over my head and it took a bit more work than I expected, but the result was a decent tasting tamale that I could call my own. My family liked them and I took a few in for some friends of mine at work. They enjoyed them too but also gave me some constructive criticism which I’ll consider when I make these again…and I will make them again.
Ingredients:
- 1 rotisserie chicken, shredded (for convenience but you could make your own chicken if you want)
- 1 jar of store bought green chile salsa. (1/4 cup reserved)
- 1 1/2 cups Masa (I used Maseca brand)
- 3/4 teaspoon kosher salt
- 1 1/2 tablespoons butter, melted
- 1 Dried Chile Pepper, seeds removed
- 1 1/4 cups of water (boiled then brought left to cool down to where its still warm)
- 18 Dried Corn Husks
- Large bowl of cold water (for soaking the husks)
Add the chicken and salsa to a large pan. Simmer until the chicken and salsa are warmed through. Remove from heat. Let cool completely.
At the same time, prep the corn husks by placing them in a large bowl filled with cold water. Let soak until husks are pliable.
With kitchen shears (or scissors) cut off the stem of the pepper. Discard seeds. Put the chile pepper in a large measuring cup.
Meanwhile bring the water to near boil. Pour the all the water over the chile pepper and let steep until the water is still warm but not hot. *Remove pepper.
*The purpose of this was to flavor the water that is added to the masa. Some recipes used chicken stock, I decided to give this a try. I can’t say it helped either way but the idea sounded good.
In a separate bowl, add together the masa and salt. Add in melted butter. While mixing (I used a stand mixer) slowly add in the warm water that was used to steep the chile pepper a little at a time. Continue to mix and add more water as necessary until the Masa is the consistency of smooth peanut butter. You may not use all of the water or you may need more. I used all of the water. The end result should be masa that isn’t too wet that it sticks to you fingers. But also, shouldn’t be too dry and crumbly.
When the masa is ready, spread a few tablespoons over the corn husk. Start in the middle and work your way to the sides and top . Leave about an inch border on either the left or right side of the husk. (notice I didn’t go all the way to top or over to one side – lesson learned)
Add a spoonful of the chicken/salsa mixture to the middle of the masa spread. (notice with this one I was starting to get the hang of spreading the masa)
Fold the masa over the filling and then the husk over to seal masa. This took some getting used to but by the time I folded my 8th or 9th one, I had it down.
Repeat this process until you used up the masa. I should have got about 18 tamales, but I wound up with a bakers dozen. Either my masa was too thick or I used too much.
When ready to cook, place tamales in a steamer (I used a colander inside a pot with water on the bottom and a lid on top).
Steam for 45 minutes.
When finshed, unwrap the tamale and add a bit more of the green salsa. Enjoy!
There really are a lot of steps, but it wasn’t overly complicated. I will certainly do this again with some modifications.
Grilled Romaine
If you follow my blog you know by now that I have quite the thing for grilling. There is nothing I won’t grill. I’ve grilled pizza (not on a stone but directly on the grate) and I’ve grilled whole chickens (stuffed with a beer can and flat with bricks on top). Seafood, check. Fruit, yep. Burgers, hot dogs, steak, sausage, veggies, kabobs. Even dessert can be grilled (grilled chocolate banana quesadillas). I began to wonder if there is anything (besides maybe ice cream) that can’t be grilled.
A few years ago I was reading one of my favorite barbecue message boards and I came across a thread that talked about grilled romaine lettuce. Since this was new to me, the hamster in my little head got to running and I knew that I had to give it a shot. I had no idea how it would turn out but the guy who wrote about it swore I would love it if I gave it a try.
It was so simple and the results were so unique and tasty that it has become a grilling staple pretty much anytime the family wants a nice vegetable to go with our meal. The family likes it best paired with the simplicity of a good steak. One of my friends on Facebook recently posted about how much she loved it, so I thought I’d put together a quick blog entry so others who may not know about this can give it a try.
It takes minutes and its very light — the perfect summertime side dish.
Ingredients:
- 2 whole stalks of romaine lettuce
- Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Salad Dressing of your choice (I recommend either caesar, blue cheese or homemade balsamic vinaigrette)
Cut each stalk lengthwise down the middle to cut in half. You will now have 4 halved stalks.
DO NOT cut off the end of the stalk as this helps keep the lettuce together.
Brush the top with olive oil. Sprinkle lightly with salt and pepper.
Grill face down (the side you oiled) over direct heat until the lettuce starts to char slightly and begins to wilt. This will take just a few minutes depending on how hot your grill is. Turn and grill for another 1-2 minutes.
Remove from grill and lightly top with your favorite dressing.
Salted Caramel Milkshake
Back in January I started a diet. Not just a New Year’s resolution diet, but a life altering one. I was determined to lose 50 pounds (initially) and keep it off. In order to do so I would be forced to change my eating habits. I knew I didn’t want some fad diet, but rather I would keep eating the things I loved, just less of them. Portion control became key for me. In addition to portion control, I chose more sensible snacks. Instead of a candy bar or cookie, I’d reach for an apple or an orange.
However, no matter how sensible my food choices are, I cannot give up my love of ice cream. Its my dieting achilles heal. My house could be stocked with more sweets treats than Willy Wonka’s Chocolate Factory but if it doesn’t have ice cream, its not complete. Lucky for me, I have the will power, so when I eat it, its not nearly as often as it once was.
A few weeks ago, I hit the 40 pound lost mark — so I’m inching closer to my goal. As a reward for my dieting hard work, my wife whipped up a delicious salted caramel milkshake.
This recipe will make 3-4 milkshakes.
Ingredients:
- 16 individual caramels, unwrapped
- 1/2 teaspoon sea salt
- 1/2 gallon vanilla ice cream
- 1/2 tablespoon vanilla extract
- 1/2 cup of milk
Over double boiler or in microwave, slowly melt caramels until smooth. Add sea salt and mix.
In a blender, add ice cream, vanilla extract and milk. Blend until smooth.
Add 3/4 of the melted caramel and blend to incorporate.
Meanwhile, take a spoonful of the remaining caramel and add to the bottom of your serving glass, coating the sides of the glass in the process.
Add blended milkshake to caramel coated glass. Top with whipped cream, a drizzle of caramel, a cherry and a pinch of sea salt. Serve immediately.
Bacon Jam Burger
Bacon Jam you say? Read on my friends.
Food trucks seem to be all the rage these days. More and more are popping up in cities across American. Unfortunately Pittsburgh seems to be behind the times when it comes to food trucks. We have a few that pop up around town and more seem to be catching on. However, because of some stupid ordnance it makes it very difficult to get one started here, at least in the traditional mobile food truck way. If you’re interested, there is a great article about it here. The Frankutary truck mentioned in the article is actually pretty good. I recently found out that Pittsburgh Taco Truck is on the way soon. I’ll be sure to give them a try once the truck gets rolling.
Anyway, I’m actually very jealous of the cities that have multiple trucks to choose from. My friends in Philly and DC talk about their experiences and I live vicariously though them. When they’re not telling stories, I simply droll while watching the various shows that explore the topic.
One night while watching one of those shows I came across a truck that specializes in a burger topped with what they called “Bacon Jam”. Its basically spreadable bacon. Now that my friends is GENIUS! By the way, if you happen to be in the Seattle area, the truck is the Skillet Street Food truck. Stop by and support your local business. (And let me know how it tastes)
The burger looked and sounded so delicious that I immediately wanted to hop a flight to Seattle to taste one myself. I quickly put the notion out of my head that I wasn’t tasting one of my own anytime soon. That was of course until one day I was perusing our local Sur La Table kitchen store and spied a tiny jar of Skillet Bacon Spread, aka Bacon Jam. Apparently the geniuses from the Skillet Food Truck decided to market their creation. Because of them and their crafty team of merchandise marketers, I could now make one myself. Of course I would have to first plunk down the $9.95 for 10.5 ounces. Don’t have a Sur La Table, the Skillet Street Food website has a list of areas near you that sell it, or for a few bucks more, buy it directly from their site.
The jam is tasty and has a very nice smoky flavor which I love. It makes for a great alternative to your traditional bacon topped burger.
Here is my take on the Skillet Street Food truck Bacon Jam Burger.
Ingredients:
- 1 1/2 tablespoons of Skillet Bacon Spread (Bacon Jam)
- 1 1/2 lbs ground beef
- 1 teaspoon kosher salt
- 1 teaspoon of fresh ground pepper
Mix all ingredients in a large bowl. Form in to patties of the desired size and thickness. Grill over direct heat 4-5 minutes on one side (or until juices begin to form on the top of the burger – or they ‘sweat’). Flip and cook 2-3 minutes. Adjust accordingly based on size of burger and desired level of doneness.
Top with cheese of your choice (I chose Swiss). Once the burger is cooked and cheese melted remove from heat. Add a small smear of bacon jam. Let rest a few minutes to warm the ‘jam’. Add desired toppings before devouring!
Hearty Italian Meats
My step-son Walker was 9 when I met him. Like most 9 year old kids, he was a pretty picky eater. I could count on my fingers the things he would eat. I remember a time when he wouldn’t even want jelly on his peanut butter sandwich. Seriously, a PB & nothing?
When he moved to Pittsburgh I made it my personal mission to get him to try as many foods as possible. Needless to say, this was a challenge. I tried numerous techniques to get him to explore my culinary world, but to no avail. Bribing with cash didn’t work. Neither did a promise of yummy dessert. On the rare occasion where I could get him to try something new, it was often met with the repulsive look of disgust almost instantly after the food hit his tongue. A few times it was even greeted with the “YUCK! This is absolutely the worst thing I ever ate” gag effect. I hadn’t even gotten to the REALLY tough foods yet. You know, like jelly on that sandwich.
As a parent who knew there was life beyond chicken fingers, I never gave up. Slowly but surely we kept trying new foods. A plain taco was a good start. Homemade Mac n’ Cheese soon followed. Eventually he would graduate to more and more foods, even eventually requesting to try something new without me asking.
A few years ago, I introduced him to a wonderful meat platter known as Charcuterie. Pronounced “shar koo tour e”, this fancy word simply refers to meats that have been cured and preserved. Since our Charcuterie plate most always consists of Italian meats, Walker dubbed this meal “Hearty Italian Meats” and has been referred to in our house as such ever since.
Today I’m proud to say, there is isn’t much Walker won’t try. And God forbid if I forget to put jelly on his sandwich.
While your own Hearty Italian Meat plate can have anything you want, here is what typically makes up ours.
Proscuitto di Parma – salt-cured ham. Sliced thin, this almost melts in your mouth. At around $20 per pound, this meat is very expensive, but well worth it and is the “signature” meat on any plate.
Sopressata – This is hard cured sausage made of pork, spiced with pepper in a thin casing, similar to salami.
Bresola – an air-dried, salted beef, typically top-round, with no casing. Again, not a cheap meat, but a little goes a long way.
No plate is complete without some cheese, crusty bread, and briny olives. The plate pictured above has fresh mozzarella, fresh ricotta, and an assortment of olives.
Most high-end markets, or if your city has them, more specialized stores, carry these and other meats. Here in Pittsburgh, I typically buy at Penn Mac in the Strip, Uncommon Market near South Hills Village, or Giant Eagle Market Districts.
Wild Mushroom and Scallop Risotto
A few years ago I was mulling over ideas of what to do for my anniversary. The norm was a fancy dinner somewhere on the town. However, feeling a need to keep things new and exciting I decided to make a nice romantic dinner at home and win a few “brownie points” in the process.
Once I decided that I wanted to cook at home, I started searching for the perfect recipe. Since Darcie loves mushrooms, I figured I’d start there. In addition to mushrooms, it had to have an aura of elegance (cooking with wine generally does that). Whatever I choose needed to appear complicated* (but secretly it wouldn’t be). Of course, it had to taste good. Finally, and most importantly, it had to be something that she would want me to make for her time and time again.
The perfect recipe turned out to be Wild Mushroom and Scallop Risotto.
With Mother’s day approaching, I asked Darcie what she wanted me to make for her Mother’s Day dinner. She gave me the “you don’t know” look. After playing the guessing game for the next few minutes, I gave up. Finally, she said, “THE risotto.” I should have known.
I got those “brownie points” and Darcie told me that its the best thing I ever made her. That makes this guy pretty happy.
This recipe will feed 4 as an entree or 8 as a side dish.
Ingredients:
Extra Virgin Olive Oil
Sea Scallops (amount will vary based on size but figure on 2 per person) — you can also use bay scallops if you wish
Kosher Salt and Fresh Ground Pepper
1 Small Onion, minced
2 Cloves Garlic, minced
Assorted mushrooms (I get a pack of mixed mushrooms that contains oyster, portobello, crimini, shiitake)
2 Cups of Arborino Rice (found in the same aisle as other rices)
1/2 Cup of White Wine
6 Cups of Chicken Stock (homemade or store bought)
2 Tablespoons Unsalted Butter
1/2 cup grated parmigiano-reggiano (or parmesan) cheese
In large, deep pan, drizzle olive oil and turn heat to medium-high heat. While oil is heating, sprinkle scallops with salt and pepper on both sides. When oil is hot, add scallops to pan and cook on both sides until nicely browned. When scallops are cooked, move to a plate and cover.
Meanwhile in medium sized pot, add the chicken stock to warm it. Once heated, lower the heat to keep the stock warm.
In the same pan, drizzle a little more olive oil. Add onion and garlic, stir until soft.
Add mushrooms and cook for 5-10 minutes until most of the moisture has been removed from the mushrooms and begin to turn lightly brown. Season with salt and pepper.
Add uncooked rice and stir for 1-2 minutes to coat the rice with the oil. Stir in wine and cook for 1-2 minutes to remove the alcohol.
Pour in 1 cup of chicken stock and stir until rice has absorbed all of the liquid. Continue this process 1 cup at a time, always waiting until the rice has absorbed the broth before adding more. Continue until the rice is cooked — should be just a tiny bit firm and creamy (its possible that you wont use all the stock).
When you add your last cup of broth, add the scallops to warm them through.
When rice is done, fold in the butter and cheese. Drizzle with a bit of olive oil. Serve hot.
*While this dish isn’t complicated, it is time consuming and your really can’t stray too far from the kitchen as there is a lot of stirring involved. However, I hope this doesn’t discourage you from giving it a try because it really is worth it.
Pasta Carbonara
I love pasta. Who doesn’t? Linguinie, fettuccine , rigatoni, ziti, and just about any other kind you can think of is okay by me. While I love a good red sauce, sometimes I want to break out of the norm. Carbonara is a nice choice when you’re feeling Italian but don’t want your mother’s hand me down sauce recipe to top it. Plus, it has bacon!
I mentioned that my mom was a great Italian cook, but interestingly she never once (or at least I can’t recall) made this dish. Considering how tasty, easy and authentically Italian it is, I’m actually quite surprised. Then again maybe I shouldn’t be surprised considering I only recently made this for the first time. Regardless, my family loved it, I loved it, and hopefully you’ll give it a try and you too will love it. Did I mention it has bacon?
Ingredients:
1 pound spaghetti noodles
1/4 pound slab of Pancetta (Italian Bacon) – cut in to cubes or small dice (you can use regular thick cut bacon)
1-2 cloves garlic, minced (or more depending on taste – not pictured)
3 eggs (beaten)
1/2 cup grated parmigiana-reggiano cheese (or Pecorino or Parmesan — just please don’t use the green can)
Cook spaghetti noodles (don’t drain)
Meanwhile, in a saucepan, begin to cook the diced pancetta, when browned, stir in garlic. When pasta is cooked, remove directly from the water (using tongs or a pasta spoon) and add directly to the pan of pancetta. (Don’t dump the pasta and all of the water)
Add in 1 or 2 ladles of pasta water, stir to combine.
Add 3 eggs and cheese, stir with tongs for 1-2 minutes. The heat from the pasta and pancetta mixture will cook the eggs, but will not scramble them.
Serve with a sprinkle of cheese.
This is one of those recipes where it is okay to add a little more (or less) without detracting any significant flavor. Jazz it up to your liking.
Enjoy!!