The Grill-Meister will be managing Glover Gardens solo while I’m traveling for a week, starting tomorrow. But I like to leave everything in good shape, so I whipped up a big ol’ batch of Glover Gardens Chili tonight. The Grill-Meister will not go hungry!
It has been really cold here (cold for Southeast Texas, at least) – dipping into the low 20s at night. Brrrrrr! We even had snow here a couple of weeks ago! Glover Gardens looks like it has been dusted with powdered sugar everywhere.
In this “extreme cold,” a big bowl of this bean-laden chili warms you right up, from the inside out, especially with its mix of fresh chili peppers.
Click here for the recipe for Glover Gardens Chili, and stay warm!
I first tasted Chipotle Chicken Salad on a multi-family road trip to the Rio Frio area of West Texas. It was a marvelous concoction by my friend Theresa on her day to make lunch for the crowd. I never got her recipe, and she is cooking with the angels now. I miss her every day. But I devised my own recipe based on that taste memory, and it’s pretty darn good. It’s also very easy, and quick. I made it recently as an appetizer for a football-watching party and aw, shucks, there was abundant praise. This recipe is as foodie-worthy as it is appropriate for a tailgate party. Hmmm, there’s a big game coming up…
Chipotle Chicken Salad
3 cups cooked chicken, white and dark meat, skin off, roughly chopped (one regular-sized rotisserie chicken should yield about 3 cups when deboned)
1/2 cup diced onion (red, white or yellow based on your preference or mood)
1/2 cup roughly chopped cilantro
1 cup jalapeño jack or jalapeño cheddar cheese
1 minced chipotle chile and 1 1/2 tbsp. of the adobo sauce (from a small can of chipotle peppers in adobo sauce)
1/3 cup plain greek yogurt
1/4 cup mayonnaise
1 can of mild green chiles (4 oz.)
3/4 tsp. salt
1/4 tsp. ancho chile pepper (ground)
bread, rolls or crackers for serving, or you can put it on a bed of mixed greens
pepper jelly spread (optional), if you make little slider sandwiches
chopped cilantro for garnishing
Combine the chicken, onion, cilantro and cheese in a medium bowl and toss. In a small bowl, mix the chipotle and adobo sauce, yogurt, mayonnaise, green chiles, salt and ancho chile powder, then pour over the chicken combination. Stir well to mix, taste, and adjust seasonings if necessary. You can also add more mayo or yogurt if the mixture is too dry.
Garnish with cilantro and serve with crackers, slider rolls or on a bed of mixed greens. Pepper jelly is a great condiment; I like the Inferno Sauce from Just Pure Flavors, a regular at our local farmers’ market.
About the Ingredients
I use a rotisserie chicken for this recipe, both the white and dark meat, which provides a broader range of taste and texture than just using chicken breast.
I go back and forth between using red, white or yellow onions – they are all good for their own reasons. Red onions are apropos in Southwest dishes, and pretty. Yellow onions are sweet and mellow. White onions are crunchy, sharper and more pungent. It’s all dependent upon your onion mood.
The Greek yogurt really gives the chicken salad a tart and tangy taste, while the mayo provides a sweet creaminess. I like using them together for the balance. You can use nonfat yogurt and light mayonnaise without impacting the taste, in my humble opinion.
If you have never used chipotle chies, it’s easy. Just pop open the can and use the amount you need, saving the rest for later. For this recipe, fish out a whole chipotle pepper, then mush your measuring spoon in the adobo sauce to get the 1 1/2 tbsp. you need.
I like McCormick’s Ancho Chile Pepper for the dried spice-it-up kick. If you can’t find it, cayenne will do, but it won’t be as multidimensional, taste-wise.
As the “delivery device” for serving the Chipotle Chicken Salad, I used King’s Hawaiian Rolls this time, both jalapeño and regular-flavored, and of course the jalapeño ones went first – bring on the spice! The slider-sized sandwiches are just right for a hearty party like the football-watching event we attended.
Wheat Thins or water crackers are also a great delivery device, more appropriate for snacking or an appetizer for a cocktail party.
One reason I love to travel is the exposure to different foods, cultures, ideas and people. A case in point is the food discovery from last night at a business dinner in Chicago: short rib lasagne. Wow! It was a blustery, windy, rainy night, and the sadly, the Cubs didn’t win, place or even show in their first World Series appearance in a zillion years, but the kitchen at Bar Siena on Chicago’s near west side was on its A-Game.
Let’s set the stage – the big ballgame was on, the place was packed with hungry and loud Cubs fans, and my dinner hosts were foodies. We ordered a selection of cicchetti (Italian for “little bites” meant for sharing). While the octopus with a chili vinaigrette and grilled shrimp with artichokes were wonderful, the short rib lasagne adorned with roasted garlic béchamel and taleggio cheese was the meal’s most valuable player.
This dish is now pretty high on my Must-Learn-How-to-Make List, and I found the recipe on the first page of Google search results. The owner of Bar Siena is Fabio Viviani from Top Chef, and he shared his recipe with the world on Rachel Ray’s show.
With the windy weather and the World Series, autumn was in full swing last night in Chicago – and this dish really hit the spot. We’re not quite there yet here in Southeast Texas, but once the chill sets in, I’ll be making this “warm up your bones” dish. If you get to it first, please share the results!
We’re empty-nesters here at Glover Gardens now that the last millennial has gone off to college, so I’m trying to pare down the amounts when I cook. It’s easier with some recipes than others. These delicious tuna burgers are simple to make for two, or four, or more. Just increase the recipe.
The tuna burgers benefit from what we call “Salad on a Sandwich”. It’s a quick toss of baby spinach or other greens, red onion and tomato with a tiny bit of olive oil and a healthy splash of balsamic vinegar. Salad on a Sandwich brightens up a variety of sandwiches and makes the everyday sandwich feel like a gourmet treat. And it looks really beautiful.
Two 6+ ounce tuna steaks, about an inch thick
1/2 tsp cayenne or ground ancho or chipotle chiles
Salt and freshly ground pepper
1 large bell pepper or several small sweet peppers, sliced into 1-inch wide strips, seeds, ribs and stems discarded
Two buns (we like onion rolls)
Purchased or prepared remoulade (click here for a killer and super-easy recipe)
Salad on a Sandwich
2 cups baby spinach or your other favorite greens
1/4 red onion, thinly sliced
1 very ripe medium tomato, thinly sliced, or 6-8 grape tomatoes, halved longways
1 tsp olive oil or a few sprays from an olive oil mister
2 tsp good-quality balsamic vinegar
Salt and freshly ground pepper
Sprinkle tuna all over with salt, pepper and cayenne or ground chile. Toss peppers with a small amount of olive oil and sprinkle with salt and pepper. Assemble Salad on a Sandwich by combining and tossing all ingredients in a medium bowl. Set aside. Prepare remoulade, if making your own.
Preheat gas or charcoal grill for cooking over high heat.
Wrap buns in foil. Grill tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). In the last few minutes of cooking, put the buns in foil on the grill to heat them up. Transfer tuna and peppers once they are cooked to a serving plate.
To serve, spread remoulade on buns (top and bottom), put a layer of grilled peppers on the bottom of each bun, and then top with a tuna steak. Add a generous helping of Salad on a Sandwich, then cap the tuna burger with the top bun. Enjoy!
This recipe works really well without the bun, too. Just flip it – position the tuna steak atop the Salad (Not) on a Sandwich, then arrange the grilled peppers on the tuna and dress with the remoulade or serve it on the side. It’s beautiful, healthy and low-cal.
Our other favorite seafood in a burger is salmon – click herefor the recipe.
Ever since I got out of the hospital and put that horrible food behind me (click here to read about it), I’ve been craving all of the healthiest foods in my comfort food category. The Grill-Meister has been a great partner in this Healthy Comfort Food Quest. He made his oh-so-wonderful Tom’s Smoked Salmon for me on Monday, the Labor Day holiday, and bought extra salmon for us to have salmon burgers. Yum.
These salmon burgers are so easy they should be on the table at least once a month. And they’re good, really good.
Made with fresh salmon, they’re so good that you might be able to convince an innocent child that they’re actually chicken burgers…that little white lie is between you and your conscience. But hey – how is it different than Santa Claus?
Condiments: mayonnaise, fancy mustards, or (my favorite) remoulade (click here)
Cut the salmon in big chunks and add to the food processor. Pulse until it is ground, but still a little chunky. Transfer to a large bowl and add the rest of the ingredients.
Mix first with a spoon, and then with your hands. Divide the salmon mixture into six parts and form burgers with your hands, first by making a ball, then by pressing it flat onto a plate or cookie sheet. Be careful not to overwork the patty, which will make it tough. Put a dimple in the middle of each patty with your thumb, which will help it keep its shape. Add another quick grinding of fresh pepper and salt.
Spray the gas or charcoal grill with grill spray, and heat it to high. Grill the salmon for about 5 minutes on each side, or to your desired degree of doneness. While the salmon is cooking, place the buns on a less hot part of the grill in foil to heat them up.
Serve the patties with the buns, tomato, onion, baby spinach or arugula and your desired condiments.
You can serve these patties without buns atop the greens with the fresh veggies and condiments.
If you’d like to sauté rather than grill them, measure one more cup of Panko after making the patties, add a 1/4 tsp each of salt and pepper to the Panko and mix well, then dredge each patty in the Panko mixture. Add a small amount of olive oil to a skillet and sauté the patties over med-high heat, a few minutes per side, until they are done.
One of the gifts I like to bestow on a loved one is to make a requested favorite dish or meal for their birthday dinner, and recently, one of my beloved nieces wanted lasagna. I found a really good lasagna recipe on Epicurious, which had a terrific herb and cheese filling. Of course I modified the recipe a bit, adding pesto to the filling, and also expanded the portions to ensure we could send care packages home with the birthday girl and our other guests. There was some of the filling left over, so of course I had to develop a recipe to use it in…and thus, the Beef and Pork Burgers Stuffed with Pesto-Cheese Filling.
These burgers are sultry and rich, and need no added cheese. To make them even more decadent, spread some of the leftover pesto-cheese filling on the buns. You can also serve them with some of the pesto. Yum!
Beef and Pork Burgers Stuffed with Pesto-Cheese Filling (serves 4-6, depending on your appetites)
1 lb. ground beef
1 lb. ground pork
1/4 c. minced onions
3 lg cloves garlic, minced
1/2 tsp. salt, plus extra to shake on patties
1 tsps ground pepper, plus extra to shake on patties
1/4 tsp. red pepper flakes, plus extra to shake on patties
1 cup ricotta or cream cheese
1/4 cup shredded parmesan, romano, or other hard cheese
1/4 already-prepared pesto
1/4 tsp. salt
1/4 tsp. pepper
Buns of your choice
Red onion slices
Spinach or arugula
Leftover cheese spread and your choice of condiments (Dijon mustard is especially good with these burgers)
Combine ground beef and pork in a medium bowl, then add the onions, garlic and spices. Mix well with your hands. Form the mixture into 6-8 loosely packed balls, depending on whether you want large or medium patties.
Combine the ricotta (or cream cheese) with the shredded cheese, pesto, salt and pepper, stirring well to ensure that it is completely blended.
Cover a cookie sheet with wax paper. To fill the patties, take each one and make a deep well in it, then add a heaping tablespoon of the filling. Carefully stretch and pull the patty to form it all the way around the filling, completely sealing it in the ball, then gently pat it into a patty shape on the cookie sheet. After filling all of the patties, sprinkle them on each side with salt, freshly ground pepper, and a few more red pepper flakes. Cover and chill in the refrigerator for at least a half hour while you are heating up the gas or charcoal grill.
Grill 5 or more minutes on each side until the patties reach your desired level of done-ness, remembering that they include ground pork and should be at least medium. The Grill-Meister gets a nice sear on each side and then moves the burgers out of the direct flame to let them reach medium.
Serve with your choice of buns, garnishes and condiments.
You can pre-make these patties and freeze them ahead of a road trip or beach day, letting them thaw in the cooler as you travel to your destination. They are wonderful when grilled on charcoal and eaten beside the pool or with the sand between your toes.