Pancetta Cheeseburgers with Tomato, Basil and White Bean Salad

I wouldn’t consider myself a burger grilling master but I know the basics.

I know to buy the chuck (80/20) for its fat content (making the burger juicier). I know not to touch the burgers for a while (resisting the urge to take a peak) so it doesn’t crumble when you try to flip. And I know to make the patties with a small dent in the middle so they don’t end up with a bubble on top.

But, what I didn’t know was that I think, for all these years, I have been buying the wrong meat. 80/20 chuck is certainly the right meat, but I think pre-packaged was the wrong move. Sure, it is cheaper and easier, but I am not sure it makes for the best burger. When I tried these Martha Stewart Pancetta Cheeseburgers I went to Fresh Market and bought fresh ground chuck (to order), and not only was the color of the meat magnificent, but it was probably the best ground chuck I have ever had.

Not to mention this particular recipe is a clear winner – it has a bit of a kick, lots of flavor and a great crunch with the baked pancetta. My only alteration would be to perhaps make more than one pancetta piece per burger (ok, I know it isn’t the healthiest alteration but pancetta might be the best thing on the planet!). In addition, the bean salad that was recommended to be served alongside the burgers was fantastic, and is a great summer dish. I also couldn’t find fontina at my store so I used provolone. I don’t know if it was better or not, but I do know it was darn good.

Happy grilling!

PANCETTA CHEESEBURGERS
Serves 4

4 thin slices pancetta (I would even recommend 8 if you love pancetta like me!)
1 1/4 pounds ground chuck
3/4 teaspoon coarse salt
1/2 teaspoon chili powder
1/4 teaspoon paprika
Freshly ground pepper
4 ounces fontina cheese, thinly sliced
4 hamburger buns, toasted if desired

Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through, until crisp, about 15 minutes. Drain on paper towels.

Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter).

Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns.

TOMATO, BASIL and WHITE BEAN SALAD
Serves 4

2 cans (19 ounces each) cannellini beans, drained and rinsed
1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.

Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Pork Kebabs with Orange and Thyme with Toasted Bulgur with Almonds

Ever since I met Martha Stewart a few months ago, I have had a special affection for her recipes. I saw the test kitchen, showcasing the time and energy they put into each recipes to make every flavor just perfect. And, I saw Martha’s talent and knowledge about EVERYTHING related to food. Not to mention I have only tried one of her recipes to date, and it was quickly deemed “blog-worthy.”

So, last weekend when the weather was nice and we wanted to grill out, I turned to Martha for inspiration. We had just done chicken and I feel like we always do steak, so I was looking for an alternative. I can’t believe I am saying this, but I had never grilled pork kebabs before. Chicken – sure. Steak – of course. A pork tenderloin – sometimes. But, for some reason pork kebabs never crossed my mind…

There is something in the marinade of this dish that gives the pork an amazing flavor. The ingredients , mixed with the bulgur, have a middle-eastern/Mediterranean, fresh and summery feel. I would make these for a group in a heartbeat – they are fast (can marinate before company comes) and require only 10-12 minutes on the grill.

Thanks, Martha, for giving me another keeper for my blog and my recipe box. I am sure you will give me many more!

PORK KEBABS WITH THYME
Serves 4

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
5 garlic cloves
2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature. While your pork is marinating, make sure to soak your wooden skewers in water so they don’t burn on your grill.

Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

TOASTED BULGUR WITH ALMONDS
Serves 4

1 cup bulgur
3/4 cup homemade or store-bought low-sodium chicken stock
1 whole cinnamon stick
1 bay leaf
Coarse salt
1/2 cup salted roasted almonds, coarsely chopped
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.

Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.

Chipotle Butter Steak and Poblano, Potato and Corn Gratin

Those who read this blog, know I love a simple steak with flavored butter melted on top. So, when I read this recipe for chipotle roast chicken tacos, I knew that the butter recipe (intended to be rubbed under chicken skin then roasted) would also be great on steak. Not to mention the smokey chipotle will marry perfectly with the steak.

I paired it with a poblano, potato and corn gratin – and it was a great twist on a traditional steak and potatoes. Thanks to Bon Appetit for the potato recipe and for inspiring my steak recipe!

CHIPOTLE BUTTER STEAK
Serves 4

1/4 cup (1/2 stick) butter, softened
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
4 teaspoons minced canned chipotle chiles in adobo
1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
4 flank steaks

Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Cook steak (grill, stove or oven) until done as desired. While steak is resting (at least 10 minutes), place dollop of butter on top, so it melts.

POBLANO, POTATO, AND CORN GRATIN
Serves 8

3 teaspoons olive oil, divided
2 large fresh poblano chiles, stemmed, seeded, cut into 2×1/4-inch strips
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup frozen corn kernels, thawed
1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.

Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.

Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.

Grilled Turkey Burgers with Cheddar and Smoky Aioli

Anyone who has tried to substitute beef for turkey in a burger knows that keeping it moist can be a bit challenging. Sure, it is by far healthier, but can you still get a good flavor?

I will admit, I was starting to give up, until I found this recipe in Bon Appetit. Added to the turkey is a smoky aioli which gives the burgers amazing moistness and flavor. Give this one a whirl if you aren’t a fan of the healthier turkey burger – it might make you a believer.

GRILLED TURKEY BURGERS WITH CHEDDAR AND SMOKY AIOLI
Serves 4

1/2 teaspoon cumin seeds (or use ground)
1/2 teaspoon coriander seeds (or use ground)
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 slices white cheddar cheese or Monterey Jack cheese
4 sesame-seed hamburger buns

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Top each with dollop of aioli and whatever else you would like on your burger. Cover burgers with bun tops.

Grilled Steak with Whiskey Butter

A while back I wrote a post about the essence of simple ingredients. I shared a recipe consisting of steak and a parsley garlic butter….it inspired me to try my hand at different butters, to create the perfect sauce for a delicious cut of meat.

This recipe comes from Bon Appetit, and when I first looked at it, I feared the steak would taste like whiskey. Now don’t get me wrong, I don’t mind the taste of whiskey (especially Irish whiskey) but not sure I want it to dominate my food.

The butter is spectacular and has just the right amount of kick from the whiskey as the shallots soak it up. It makes a large log of butter, so if you are cooking for two, you will get two uses out of it (just used the remains on filet mignon this weekend and it was fantastic!).

GRILLED STEAK WITH WHISKEY BUTTER
4 Servings

Whiskey Butter:
2 sticks unsalted butter, softened
2 shallots minced, soaked in 1 shot of Jack Daniels or other whiskey or bourbon
3 teaspoons minced parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 teaspoons Jack Daniels or other whiskey (optional)
1/2 teaspoon sea salt
White pepper to taste

Steaks:
4 cowboy steaks, bone-in rib eye steaks, or other favorite steak, about 1-inch thick
1 teaspoon kosher salt
1/4 teaspoon whole black peppercorns, coarsely ground
Olive oil

Make Whiskey Butter:
Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey (optional), salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.

Prepare Steaks:
Allow meat to come to room temperature about 15 minutes before grilling.

Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.

Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.

Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.

Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

Grilled Rib-Eve Steaks with Parsley-Garlic Butter

Sometimes when cooking, it is easy to get enthralled with complex recipes – hours to marinade, a messy kitchen with many sauce-covered utensils, multiple cooking methods all used in one dish. Although many of those dishes turn out to be fantastic, it is when I discover a classic dish – one that highlights the organic simplicity of fresh ingredients- that I realize the power of food. Some food doesn’t need to be pureed, brined, marinaded, reduced or manipulated for hours. Some food, when served with a few well-thought out complements, can truly be the star with no help from me.

This dish, from Bon Appetit, is one of those recipes. Take the earthy, juicy goodness of a grilled steak and put a generous spoonful of this herb-infused parsley-garlic butter on top. I have tried the various methods of grilling a steak and although all delicious in their own way, I truly think this recipe – this classic – is my absolute favorite.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac (optional)
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness. Cut each steak in half, top with spoonful of chilled butter, let it melt over the steaks as they rest, then serve.

Scallion Sweet Potatoes

Potatoes are one thing I had never thought of on the grill until I saw this recipe from the Food Network Magazine. I made it this weekend for my sister-in-law and nephews and it was an easy thing to throw on the grill with burgers, etc.

You can cut up and peel the potatoes early (which is what I did) so then all you do is mix it together then throw it into a sheet a foil on the grill (took me 2 minutes to prepare). Plus, I am a sucker for sweet potatoes – and as a bonus I heard they are even better for your than regular potatoes!

SCALLION SWEET POTATOES

1.5 lbs chopped, peeled sweet potatoes
1 bunch scallions (cut into 2-inch pieces)
6 crushed garlic cloves (a few less if you don’t want a strong garlic flavor)
1 tablespoon fresh, chopped thyme
1/4 cup olive oil
salt and pepper

Combine all ingredients in a bowl and toss. Place on a sheet of foil and fold up into a pouch. Grill over low head until the potatoes are tender, 20-25 minutes.

BBQ Spiced Chicken, Salsa Salad and Pumpkin Chipotle Polenta

I have to admit, although I married into an Italian family (with the last name Pasquinucci), I had never cooked with polenta before. Not only did I have no clue how to even cook it, but I always thought it had the stigma of being like gruel with no flavor. So, in the spirit of Julia Child, I was not afraid and gave it a whirl!

For those of you who haven’t made it before, you will laugh at how quick and easy it is. Just boil chicken broth with half and half, throw in the polenta and it is done in literally 2 minutes. But, the trick is adding additional flavor – this recipe does a great job with chipotles in adobo (if you haven’t tried these before, start slow in adding them until you get the head you want) and pumpkin.

The chicken also has an amazing flavor, different than other BBQ chickens I have made.

This recipe is special thanks to Rachael Ray – whose spice and flavor I always love!

BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA

1 tablespoon grill seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
4 boneless skinless chicken breasts
4 tablespoons extra-virgin olive oil, divided
4 plum tomatoes, chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into spears and grilled
2 limes
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper
2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Heat grill pan over medium-high heat.
Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.

Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.

Place chicken on grill and cook 6 to 7 minutes on each side.

Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.

Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.

Serve polenta with chicken and salsa salad.

Spanish Spice-Rubbed Chicken Breasts with Parsley Mint Sauce

When I first starting grilling, I always thought meat had to marinade overnight. Steaks, chicken, pork loin should all be coming out of a large zip lock bag glistening with something zesty or sweet.

But, the reality is, when I saw Bobby Flay put a spice rub on a piece of meat, I realized I was missing out on a completely different aspect of grilling. And when I tried it, I knew that I had found a new way prepare food.

This recipe could easily be made without the sauce, if it isn’t your style, but I find it is a great complement to the Spanish flavors of the chicken. I personally use a little less garlic than Bobby (this recipe below reflects my omission). Also, if you do not grill the serranos, you might want to add one to start and see how much heat it gives your sauce. Always easier to add more than to subtract!

If you are looking for a unique way to use up that chicken in your refrigerator, this one is a keeper. I like to serve it with cous cous, but it could go with any side you like. Thanks to Bobby Flay and his grilling expertise for this one!

SPANISH SPICE RUBBED CHICKEN BREASTS WITH PARSLEY MINT SAUCE
4 Servings

Spice-Rubbed Chicken:
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seeds
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
4 boneless chicken breasts
olive oil

Parsley Mint Sauce:
1 1/2 cups tightly packed fresh mint leaves
3/4 cup tightly packed fresh flat-leaf parsley
4 cloves garlic, chopped
2 serrano chilis, grilled peeled, chopped (or raw)
2 tablespoons honey
2 tablespoons dijon mustard
1 cup olive oil
water
salt and freshly ground black pepper

Preheat your grill to high. Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.

Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, about 4-5 minutes. Turn the breasts over and continue cooking until just cooked through, 4-5 minutes. Transfer the chicken to a platter and immediately drizzle with parsley-mint sauce (or serve sauce on the side). Let rest 5 minutes.

To make sauce, place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified. Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin the sauce-like consistency. Season with salt and pepper to taste.

Beer-Marinated Flank Steak with Aji

For those who know me, you know I am a seasonal cook – and summer is certainly time for grilling. There is nothing like smelling meat on the grill (sorry, vegetarians!) and relaxing outside with a cold cocktail. As summer continues, you will surely see more and more grilling recipes from me.

I made this one last Saturday and it couldn’t be easier. It originates from Columbia and takes a basic flank steak and gives it a South American twist.

You do need some marinade time, so do this one when you have some time 4-5 hours before like on a weekend (or even the day before). The time to the make marinade is mere minutes, then it is ready to go. The sauce can be made in advance as well.

I will warn you – the aji will sneak up on you! I cut the jalapeno portion in half (and I LOVE spice) because it seemed like a lot, and it was! Even with two jalapenos, the sauce had a kick. I suggest adding one then tasting it to see if it needs more heat.

Thanks to my favorite, Bon Appetit, for this one!

BEER MARINATED FLANK STEAK WITH AJI

(6 servings)

2 1.3-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
1/4 cup extra virgin olive oil
1 1/4 cups thinly sliced green onions
1 12-ounce bottle dark beer
1/2 cup Worcestershire sauce
Side of Aji Sauce (recipe below)

Using a sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crosscross patter at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. Can be made 1 day ahead. Keep chilled.

Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 2-3 minutes total per side for medium rare, turning steaks 1/4 turn about 1.5 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across the grain. Transfer to platter and serve with Aji Sauce.

AJI SAUCE (3/4 cup)
One coarsely chopped seeded jalapeno (recipe calls for 2, but I would start with one and see if the heat is enough for you)
1/2 cup coarsely chopped green onions
1/3 cup coarsely chopped sweet onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons (or more) red wine vinegar or fresh lime juice
3/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper

Combine jalapenos, green onions, sweet onion and cilantro in processor, puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar/lime juice and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper and more vinegar to taste. Can be made 1 day ahead.