Thursday, June 23, 2016

Pepperoncini Pesto Spread

Pepperoncini Pesto Spread
(6 servings)


Ingredients:

½ cup Pepperoncini Peppers, drained and chopped
3 tbsp. Fresh Flat-Leaf Parsley, chopped
¼ cup Fresh Basil, chopped
4 cloves Fresh Garlic, peeled
½ cup Olive Oil
2 tbsp. Spicy Brown Mustard
to taste, Salt and Black Pepper

Directions:

Place all the ingredients in a food processor and blend until well combined.  Serve immediately or refrigerate for up to 2 days.

Note:               Try subbing other peppers for a different effect.

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Wednesday, June 22, 2016

Spicy Burger Sauce

Spicy Burger Sauce
(8 servings)


Ingredients:

2/3 cup Mayonnaise
¼ cup Ketchup
2 tsp. Dijon Mustard
2 tsp. Dill Pickle Juice
1 tsp. Hot Sauce
¼ tsp. Worcestershire Sauce
1/3 cup Dill Pickles, finely chopped
¼ cup Shallots, minced
2 pinches Black Pepper

Directions:

In a medium bowl, whisk together all the ingredients until well combined.  Place mixture in an appropriate sized serving dish and refrigerate 2 hours to overnight.  Spread on bun or bread before topping with your favorite burger.  Add lettuce and tomato if desired.

Note:               This is great on ground beef burgers, but also try it on ground chicken, turkey or lamb burgers too.

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Tuesday, June 21, 2016

Summer Sandwich Spreads

It’s summer grilling season and the number one item is a burger of some kind.  And by a burger of some kind, I’m opening it up to wide variety of sandwiches that come off the grates.

Ground beef is probably number one but people today are using many other ingredients for that base.  Ground chicken, turkey, lamb and pork to name a few.  But it’s not just ground protein going on the grill.  Boneless chicken breasts and thighs or portabella mushrooms are being used too.

There seems to be no limit on what people are doing for sandwiches with their outdoor kitchens these days.  But that’s only part of it.

It takes more than just a patty and a bun these days to create that ultimate burger in the backyard.  Everyone is coming up with spreads, sauces, chutneys and jams to put on that bun to bring it up a notch.

This week, I have two for you to try.  Tuesday, think about using the “Spicy Burger Sauce” on that sandwich.  Then on Thursday, try the “Pepperoncini Pesto Spread” for something a little different.

I already have around a half dozen other ones on the blog.  Just go to the recipe tabs above and hit on the “Odds ‘N Ends” one.  These are there to make a boring sandwich into something much more exciting to eat.

Check them out, give them a try and help spread the spreads.  Also, please help family and friends by giving them the link to this food blog.  Thanks for your support and encouragement.

By the way, I hit 900 posts on “Cabana Boy Cooks” this week.  That means you have in the neighborhood of 600 recipes to get you going in the kitchen.  Thanks again and “Happy Cooking” until next week.

Thursday, June 16, 2016

Tequila-Lime Vinaigrette


Tequila-Lime Vinaigrette
(little over half cup)


Ingredients:

2 tbsp. Tequila
¼ cup Fresh Lime Juice
¼ cup Extra Virgin Olive Oil
to taste Salt and Black Pepper

Directions:

In a medium bowl, whisk the tequila and lime together.  Slowly add the oil while briskly whisking the mixture.  Season with salt and black pepper to taste and whisk again before tossing it with your salad ingredients and serving.

Note:               If you like a little sweetness, try adding a little honey before adding the oil.

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Wednesday, June 15, 2016

Tangy Balsamic Vinaigrette


Tangy Balsamic Vinaigrette
(about half cup)


Ingredients:

1 tbsp. White Wine Vinegar
2 tbsp. Balsamic Vinegar
¼ tsp. Salt
½ tbsp. Course Ground Mustard
¼ cup Extra Virgin Olive Oil

Directions:

In a medium bowl, whisk together the vinegars, salt and mustard.  Slowly add the oil as you briskly whisk to emulsify the mixture.  Toss with your salad ingredients and serve.

Note:               Try mixing up the flavor profile by using different vinegars in palace of the white wine vinegar.  Some examples include rice wine, red wine and champagne vinegars.

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Tuesday, June 14, 2016

Some Vinaigrettes for the Summer


Summer usually includes eating many salads because of fresh produce in your garden or at the Farmer’s Markets.  So I thought this week I’d give you a couple of vinaigrette recipes to try that I’ve run across.

I’m walleye fishing this week, so it’s a quick post today.   So tomorrow’s recipe is for a “Tangy Balsamic Vinaigrette” that works as a marinade too.  Thursday give this “Tequila-Lime Vinaigrette” a chance.  You can use this as a marinade as well.  In fact, most vinaigrettes and dressings work as marinades.

“Happy Cooking” and I’ll let you know how we did fishing next week.  Please remember to share the link with friends and family too.

Thursday, June 9, 2016

The Loose Goose


The Loose Goose
(8-12 servings)


Ingredients:

3 lb. Ground Beef (90/10 or 85/15)
1 medium Yellow Onion, finely diced
3 tbsp. Worcestershire Sauce
1 tbsp. Cocoa
1 tbsp. Garlic Powder
1 tsp. Cumin
1 large Bay Leaf
2 cans Beef Broth
1 dash (or more) Hot Sauce
to taste Salt and Black Pepper
8-12 Hamburger Buns

Directions:

In a large skillet, sauté the beef and onions over medium heat.  Stir and break up meat often during the process.  When the meat is done, add next ingredients through the bay leaf.  Turn down the heat to a simmer.  Continue cooking a few minutes and then add the broth and hot sauce.  Combine well and continue cooking about 3 hours.  Be sure to continue to stir often.  When done, serve on hamburger buns using a slotted spoon (so they are not too wet on the bun).  Serve with your favorite condiments.

Note:               You could transfer to a slow cooker after you have combined the broth and hot sauce.  Cook on low for 4 to 6 hours. 

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