tag:blogger.com,1999:blog-44148960262688132102024-03-05T18:39:22.125-06:00Burp! RecipesA collection of recipes from the BURP! blogLohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.comBlogger266125tag:blogger.com,1999:blog-4414896026268813210.post-46375923211685633252015-08-30T14:49:00.002-05:002015-08-30T14:49:37.617-05:00Lemon Poppyseed Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirza42RRaHK6Iu7nZyIVtus361srg1brz7iKPebe9U-ogO_QigBBtTPFICLN55H3w5NVRidKQxxsYMozSolscX60KS1Eanef1vEvnGxL8_wddw49PtpxJtL2XWgv3w7DhlJWeIYP_V4eE/s1600/Pancakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirza42RRaHK6Iu7nZyIVtus361srg1brz7iKPebe9U-ogO_QigBBtTPFICLN55H3w5NVRidKQxxsYMozSolscX60KS1Eanef1vEvnGxL8_wddw49PtpxJtL2XWgv3w7DhlJWeIYP_V4eE/s400/Pancakes1.jpg" width="400" /></a></div>
<div>
<b><br /></b></div>
<b>Lemon Poppyseed Pancakes</b><div>
makes about ten 4-5 inch pancakes</div>
<div>
<br /><i>dry ingredients:</i><br /><div>
<ul>
<li>3/4 cup all-purpose flour</li>
<li>1/4 cup whole wheat flour</li>
<li>1/3 cup sugar</li>
<li>zest of one lemon</li>
<li>1 1/2 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1/3 cup poppy seeds</li>
</ul>
<i>wet ingredients:</i><br /><ul>
<li>1 cup milk</li>
<li>1/3 cup fresh lemon juice</li>
<li>3 T butter, melted</li>
<li>1 egg</li>
<li>1 1/2 tsp vanilla extract</li>
<li>butter for cooking</li>
</ul>
Whisk together the dry ingredients.<br /></div>
<div>
In a separate bowl, whisk together the wet ingredients.<br /></div>
<div>
Pour the wet mixture into the dry and fold together, just until combined. Don't overmix!</div>
<div>
<br />Melt butter on a medium-hot griddle. When the butter is no longer foamy, and the griddle is hot, pour pancake batter onto the griddle in 1/4 cup portions. Brown pancakes on both sides. Keep warm in the oven until you've finished making the entire batch.</div>
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<br /></div>
<div>
Serve hot with butter and maple syrup or jam.<br /></div>
<div>
<br />©<a href="http://www.eatatburp.com/">BURP!</a></div>
</div>
Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com10tag:blogger.com,1999:blog-4414896026268813210.post-20731007024166182542014-10-20T15:57:00.000-05:002019-11-23T01:39:41.801-06:00Salted Honey Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDG5M-6GP2DCHCkSdUmxWIpQOgLkSm94a-2YZga3xVgRk4mhvfbzxXCSmP6S8Ewm39YbXvhY7PKJ1z2qWsdl9UhxtGhRTlpGqTqPi6NSB2G__NvI4oBDe0vTANCoxrEpvHkxsSuE-QvE/s1600/HoneyPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDG5M-6GP2DCHCkSdUmxWIpQOgLkSm94a-2YZga3xVgRk4mhvfbzxXCSmP6S8Ewm39YbXvhY7PKJ1z2qWsdl9UhxtGhRTlpGqTqPi6NSB2G__NvI4oBDe0vTANCoxrEpvHkxsSuE-QvE/s1600/HoneyPie.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #5c5b5a; font-family: "arial" , "helvetica" , sans-serif; font-size: 15px; font-weight: bold;">Salted Honey Pie</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #5c5b5a; font-family: "arial" , "helvetica" , sans-serif; font-size: 15px; font-weight: bold;"><br /></span></div>
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<span style="background-color: white; color: #5c5b5a; font-family: "arial" , "helvetica" , sans-serif; font-size: 15px; font-weight: bold;">Ingredients</span></div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: none; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;"><div class="ingredient-label" id="zlrecipe-ingredient-0" style="border: none; font-style: italic; left: -10px; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
For pie crust:</div>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">1 1/4 cups all-purpose flour</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">1/4 teaspoon salt</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">2 tsp sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">1/2 cup (1 stick) butter, chilled and diced</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">1/4 cup ice water</li>
<div class="ingredient-label" id="zlrecipe-ingredient-5" style="border: none; font-style: italic; left: -10px; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
For filling:</div>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">3/4 cup (1 1/2 sticks) unsalted butter</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">3/4 cup honey</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">1 cup brown sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">2 tablespoons cornmeal</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">1/2 teaspoon salt</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">1 teaspoon vanilla extract</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">1 tablespoon apple cider vinegar</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">4 eggs</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">1/2 cup cream</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients" style="-webkit-transition: all 0.2s; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: none; margin: 0px; padding: 0px; position: relative; transition: all 0.2s; vertical-align: baseline;">flaked or sea salt for finishing</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border-style: solid none none; border-top-color: rgb(250, 239, 206); border-top-width: 1px; color: #5c5b5a; font-family: Arial, Helvetica, sans-serif; font-size: 15px; font-weight: bold; line-height: 1.2em; margin-top: 1em; padding: 10px 0px 0px; vertical-align: baseline;">
Directions</div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: none; font-size: 15px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
First, prepare crust. In large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until mixture forms a ball.</div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: none; font-size: 15px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Wrap in plastic and refrigerate at least 4 hours or overnight.</div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: none; font-size: 15px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
On floured surface, roll crust into 12-inch circle. Press dough evenly into bottom and sides of 9-inch pie plate. Trim edge almost even with edge of pan. Fold edges under and crimp with fingers or fork. Cover crust with plastic wrap and refrigerate for minimum of 30 minutes and maximum of 3 hours.</div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: none; font-size: 15px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
When you are ready to make the pie, preheat oven to 375°F.</div>
<div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: none; font-size: 15px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
To prepare filling, melt butter in small pan over medium heat. When foam subsides, watch closely and stir often. When white milk solids have turned brown and butter smells toasty, turn off heat and add honey, stirring until it dissolves. Let mixture cool 10 minutes before proceeding.</div>
<div class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="border: none; font-size: 15px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
In medium-sized bowl, whisk together brown sugar, cornmeal and salt, being sure to work out any lumps in sugar. Stir in brown butter and honey mixture, vanilla and apple cider vinegar. Add eggs, 1 at a time, whisking after each addition. Whisk in heavy cream.</div>
<div class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="border: none; font-size: 15px; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Pour filling into chilled pie shell and bake on middle rack of oven for 45-60 minutes, rotating once halfway through baking. Pie is finished when filling is puffed and golden, but center is still just a bit wobbly when shaken.<br />
<span style="line-height: 1.2em;"><br />Cool pie on wire rack for about 1 an hour before sprinkling with sea salt to taste. Serve warm or at room temperature.</span></div>
©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com2tag:blogger.com,1999:blog-4414896026268813210.post-63062890605481173252014-08-04T10:46:00.000-05:002014-08-04T10:46:39.173-05:00Grilled Cauliflower with Capers and Preserved Lemon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qP8F0P2rl6353q7bMFPWdPLaaHzZBrttvL2HipGu71-IYoj32i2yoVedGCMoOV8ID4JeTQQPLETvXj3ycNugqGgXEqZyoEA3WinB6zcwPMP2Zm8-yaGCCJHxrnuDfScpYBUckti1i_g/s1600/GrilledCauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qP8F0P2rl6353q7bMFPWdPLaaHzZBrttvL2HipGu71-IYoj32i2yoVedGCMoOV8ID4JeTQQPLETvXj3ycNugqGgXEqZyoEA3WinB6zcwPMP2Zm8-yaGCCJHxrnuDfScpYBUckti1i_g/s1600/GrilledCauliflower.jpg" height="266" width="400" /></a></div>
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<b>Grilled Cauliflower with Capers and Preserved Lemon</b></div>
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Makes 4-6 servings</div>
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<o:p></o:p></div>
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<br /></div>
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<b>Ingredients:</b><o:p></o:p></div>
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1 medium head of cauliflower, broken into medium-large florets<o:p></o:p></div>
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3 tablespoons melted butter<o:p></o:p></div>
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2 tablespoons capers, drained<o:p></o:p></div>
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2 tablespoons preserved lemon*, finely chopped<o:p></o:p></div>
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2 tablespoons extra virgin olive oil<o:p></o:p></div>
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<br /></div>
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<b>Directions:</b><br />
Preheat a charcoal or gas grill.<o:p></o:p></div>
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<br /></div>
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Prepare the dressing by mixing together the preserved lemons, capers and olive oil. Set aside.<o:p></o:p></div>
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<br /></div>
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Toss cauliflower florets with melted butter until well coated.<o:p></o:p></div>
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<br /></div>
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Preheat a vegetable grilling basket until smoking, then add the cauliflower. Grill, tossing occasionally, until the cauliflower is tender and slightly charred. Toss immediately with the dressing to allow the hot cauliflower to soak in all the lemony goodness. Dish can be served hot, warm or at room temperature.<o:p></o:p></div>
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<br /></div>
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*Preserved lemons are available in specialty and ethnic grocery stores, or online. Or you can make them yourself using <a href="http://burprecipes.blogspot.com/2014/07/preserved-lemons.html">THIS RECIPE</a>.<o:p></o:p></div>
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<br /></div>
©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com1tag:blogger.com,1999:blog-4414896026268813210.post-26130896643500246102014-07-31T10:42:00.000-05:002014-07-31T10:42:12.116-05:00Preserved Lemons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WqrmKXyKJ6cYGkaAhE36CtvoiwgDjYCLhoTmvnPXqR1PIfld6kMx5VxmmFSfi_mAPsB4NfVbhA-MeYrR-UbQ0Nwpb6sB_2gIGwm1BxLWNgoehNMLOyZL7LYnhlVjuJCdQ3SG2o066to/s1600/Butter+Blog+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WqrmKXyKJ6cYGkaAhE36CtvoiwgDjYCLhoTmvnPXqR1PIfld6kMx5VxmmFSfi_mAPsB4NfVbhA-MeYrR-UbQ0Nwpb6sB_2gIGwm1BxLWNgoehNMLOyZL7LYnhlVjuJCdQ3SG2o066to/s1600/Butter+Blog+030.JPG" height="266" width="400" /></a></div>
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<b><br /></b></div>
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<b>Preserved Lemons<o:p></o:p></b></div>
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<br /></div>
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<b>Ingredients:</b><br />
4 lemons<br />
4 tablespoons kosher salt<br />
Juice of 4 additional lemons<o:p></o:p></div>
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<b><br /></b></div>
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<b>Directions:</b></div>
<div class="MsoNormal">
Scrub the lemons thoroughly before cutting them into quarters. Place the quarters, a few at a time into a sterilized canning jar, sprinkling them with salt and pressing them down after each addition. Close the jar.<o:p></o:p></div>
<div class="MsoNormal">
Leave the jar at room temperature for for 3 to 4 days, checking occasionally to ensure that the lemons are still covered with lemon juice. If needed, open the jar and press the lemons down as much as you can, then add fresh lemon juice to cover them entirely.<o:p></o:p></div>
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<br /></div>
Close the jar and leave in a cool place for at least a month. Before using, scoop out and discard the pulp, and rinse the lemon peel under the tap to get rid of the salt. Preserved lemons will keep in the refrigerator for up to a year.<br />
<br />
©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com3tag:blogger.com,1999:blog-4414896026268813210.post-57133966093709775652014-05-13T15:09:00.000-05:002014-05-13T15:09:42.274-05:00Bloody Mary Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWSAIVL2UpedFtYUEdctcmIHdsZBIymcGx1a3Ee8emZEPOhd6phVC1lXQHGdYjanywn861aVz9oomcHUo5hacJvL5YUnAI9ivN9cKAwZTkDNL5l307LwYnQwvSTtZy1KJWTH9JIx19M0/s1600/Burger2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWSAIVL2UpedFtYUEdctcmIHdsZBIymcGx1a3Ee8emZEPOhd6phVC1lXQHGdYjanywn861aVz9oomcHUo5hacJvL5YUnAI9ivN9cKAwZTkDNL5l307LwYnQwvSTtZy1KJWTH9JIx19M0/s1600/Burger2.jpg" height="266" width="400" /></a></div>
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<strong><br /></strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong>Bloody Mary Burgers</strong><br />Makes 4 burgers</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/bloody-mary-burgers">printable recipe</a></i>]</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong>Ingredients:</strong><br /><em>For the vodka tomato sauce:</em></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
3 tablespoons butter<br />1/2 onion, finely chopped<br />2 ribs of celery, finely chopped<br />2 garlic cloves, minced<br />1 teaspoon salt<a href="http://goboldwithbutter.com/wp-content/uploads/2014/05/BURGER2Horizontalresized.jpg" style="color: #6d6e6d; font-weight: bold; text-decoration: none;"></a><br />1/4 – 1/2 teaspoon cayenne pepper<br />1/3 cup vodka<br />1 tablespoon lemon juice<br />1 6-ounce can tomato paste<br />1/4 cup apple cider vinegar<br />1/4 cup water<br />1 tablespoon sugar<br /><em><br />For the burger:</em></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
1 pound ground chuck<br />2 tablespoons Worcestershire sauce<br />1 tablespoons prepared horseradish<br />1 teaspoon celery seed<br />1 teaspoon salt<br />1/2 teaspoon freshly ground pepper<br />4 English muffins, split and toasted<br /><em><br />Optional toppings:</em></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
8 slices bacon, cooked<br />4 fried eggs<br />lettuce leaves<br />tomato slices<br /><strong><br />Directions:</strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Melt butter in saucepan over medium heat. When butter is melted, add onions and celery. Sauté until tender. Add garlic and cook for 1-2 minutes. Increase heat to high and add salt, cayenne pepper and vodka. Cook for one minute and stir in tomato paste, lemon juice, apple cider vinegar, water and sugar, stirring to combine. Sauce should have consistency of thick ketchup. Set aside. Sauce can be made night before and stored in refrigerator until serving.</div>
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<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
While celery and onions are cooking, combine ground beef, Worcestershire, horseradish, celery seed, salt and pepper. Mold into four burgers and set aside.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Preheat grill to high heat for direct grilling. When ready to cook, brush and oil grill grate.</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Place burgers on hot grate and grill until cooked through, 5-7 minutes a side for medium. To test for done-ness, insert instant-read thermometer through side of burger into center. The temperature should be at least 160°F for medium.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Place lettuce, tomato and bacon on bottom half of each toasted English muffin. Place burger on top, spreading liberally with vodka tomato sauce. Top with fried egg and remaining bun.</div>
<br />
©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-21094517577334336432014-05-07T15:37:00.001-05:002014-05-07T15:40:11.493-05:00Quinoa & Chorizo Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh353iqW5veI9VI3iM7EyIN08BuAfa97KAaoKrpklDpwVlb3wgYo2Zkp-1VNPhnmMeEYpPs7Mn85FczSUydyWfFoCyNm3Rzd0E5iEhJA0q1Emjarun6OXuzpEU7nZiDA-ZNvGTaAGVTNrs/s1600/StuffedPeppers3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh353iqW5veI9VI3iM7EyIN08BuAfa97KAaoKrpklDpwVlb3wgYo2Zkp-1VNPhnmMeEYpPs7Mn85FczSUydyWfFoCyNm3Rzd0E5iEhJA0q1Emjarun6OXuzpEU7nZiDA-ZNvGTaAGVTNrs/s1600/StuffedPeppers3.jpg" height="266" width="400" /></a></div>
<br />
<b><a href="http://www.eatatburp.com/2014/05/better-stuffed-peppers-filled-with.html">Quinoa & Chorizo Stuffed Peppers</a></b><br />
Serves 4-6<br />
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/quinoa-chorizo-stuffed-peppers">printable recipe</a></i>]<br />
<div>
<br />
Ingredients:<br />
4 large red bell peppers<br />
1 1/2 tablespoons butter, melted<br />
1 1/2 tablespoons butter<br />
1/2 cup onion, diced<br />
2 garlic cloves, minced<br />
1 cup uncooked, pre-rinsed quinoa<br />
1 1/4 cups reduced-sodium chicken broth<br />
1 14.5-ounce can diced tomatoes<br />
1 jalapeño pepper, seeded (optional) and minced<br />
1 rounded teaspoon ground cumin<br />
1/2 teaspoon chipotle chile powder<br />
1/2 teaspoon salt<br />
1 tablespoon vegetable oil<br />
1/2 pound fresh Mexican chorizo, casings removed if needed<br />
1 15.5-ounce can black beans, rinsed and drained<br />
1 1/2 cups frozen corn kernels<br />
1/4 cup chopped fresh cilantro<br />
2 cups shredded Monterey Jack cheese<br />
Additional chopped fresh cilantro (optional)<br />
Sour cream (optional)<br />
<br />
Directions:<br />
<br />
To make peppers:<br />
<br />
Preheat oven to 400°F. Halve peppers lengthwise through stems, leaving stems attached. Remove seeds. Lightly brush peppers outside and inside with melted butter. Sprinkle insides with salt and pepper. Place, cut-side down, in 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up and set baking dish aside.<br />
<br />
To make filling:<br />
<br />
In large saucepan, melt remaining butter over medium-high heat. Add onion and sauté until tender. Add garlic and stir constantly until fragrant – about 30 seconds. Add quinoa, chicken broth, tomatoes, jalapeño, cumin, chipotle and salt. Bring to boil. Reduce heat to low, cover and simmer for 20 – 25 minutes.<br />
<br />
Meanwhile, heat oil in large sauté pan over medium heat. Add uncooked chorizo and cook for about five minutes, breaking up chorizo into pieces, until meat is fully cooked. Add black beans and frozen corn and stir until heated through. Set aside.<br />
<br />
When quinoa is cooked, add quinoa mixture and cilantro to chorizo mixture and stir to combine. Fill pepper halves with filling.* Divide Monterey Jack cheese between peppers.<br />
<br />
Add 2 tablespoons water to baking dish. Cover peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more.<br />
<br />
Serve hot. Top with sour cream and additional cilantro if desired.<br />
<br />
<i>*Depending on the size of your peppers, you may have leftover filling. It makes a delicious lunch or filling for burritos.</i><br />
<br />
Make ahead: Peppers can be stuffed ahead and stored, covered, in the refrigerator for up to two days. Add cheese before baking.<br />
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<em><br /></em></div>
©<a href="http://www.eatatburp.com/">BURP!</a></div>
Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-10334878043516117072014-04-22T13:55:00.002-05:002014-05-07T15:40:36.472-05:00Thai Style Coconut Shrimp Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzw9i3x6zwCHjmSXQ8VimZhYcusWpURxVjuBIj4VwgS2oIN2NhiYWnPeEczGYouARYXep4H_UiuS3CXXDzByivfQ1_G90TODpUAjY4KdPrZ_awQ5B1hDeOBasGudWSDlvC7sP2nzxeOx8/s1600/ShrimpTacosHorizontal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzw9i3x6zwCHjmSXQ8VimZhYcusWpURxVjuBIj4VwgS2oIN2NhiYWnPeEczGYouARYXep4H_UiuS3CXXDzByivfQ1_G90TODpUAjY4KdPrZ_awQ5B1hDeOBasGudWSDlvC7sP2nzxeOx8/s1600/ShrimpTacosHorizontal2.jpg" height="400" width="266" /></a></div>
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<strong><a href="http://www.eatatburp.com/2014/04/thai-style-coconut-shrimp-tacos.html"><br /></a></strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong><a href="http://www.eatatburp.com/2014/04/thai-style-coconut-shrimp-tacos.html">Thai Style Coconut Shrimp Tacos</a></strong><br />
Makes 8-10 tacos</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/thai-style-coconut-shrimp-tacos">printable recipe</a></i>]</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong>Ingredients:</strong></div>
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<em><br /></em></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<em>For the shrimp:</em></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
2 cups finely shredded coconut<br />
5 tablespoon unsalted butter, melted<br />
2 tablespoon olive oil<br />
½ teaspoon cayenne pepper<br />
1 teaspoon salt<br />
1 1/2 pounds large (14-16 count) shrimp, peeled and deveined</div>
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<em><br /></em></div>
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<em>For the slaw:</em></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
4 tablespoons sour cream<br />
3 tablespoons mayonnaise<br />
1 teaspoon lime juice<br />
1 teaspoon fish sauce<br />
1 heaping teaspoon red curry paste<br />
2 teaspoons brown sugar<br />
5 cups shredded cabbage<br />
1 cup shredded carrots, about 2 small<br />
1/2 cup cilantro, chopped<br />
8-10 flour tortillas, warmed<br />
lime wedges for serving</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong>Directions:</strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Preheat oven to 425°F. Lightly oil large rimmed baking sheet.</div>
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<br /></div>
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Place coconut in wide shallow bowl or pie plate. In fairly large bowl, whisk together melted butter, oil, salt and cayenne pepper. Toss shrimp in butter mixture, ensuring that each shrimp is lightly coated with butter. Working with one shrimp at a time, press each into coconut, pressing gently and shaking off excess. Place in single layer on prepared baking sheet.</div>
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Bake shrimp until coating is golden brown and shrimp are opaque throughout when pierced with tip of knife, 10-15 minutes.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
While shrimp is baking, make slaw. Mix sour cream, mayonnaise, lime juice, fish sauce, curry paste and brown sugar until well combined. Season to taste with salt and pepper. Toss dressing with cabbage and carrots until well coated. Add cilantro to taste.</div>
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<br /></div>
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To make tacos, place spoonful of slaw in each tortilla, top with 2-3 shrimp and squeeze of fresh lime juice.</div>
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<br /></div>
©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com2tag:blogger.com,1999:blog-4414896026268813210.post-64727306395413469652014-04-16T11:10:00.000-05:002014-04-16T11:12:31.399-05:00Lemon Glazed Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJJ7XC60iLonl_x11zBfxFEnzqGio1m1m74V_wbynr38J6WdYGXyscObb9gtBbtKPEdZt4ZmJ7Fx2BlHg1ULVdklSvrDZcgHdJOUyrHhIFQ96bIb7NGsIOSLNBsyyXWJHl7FqnBYGQqk/s1600/LemonDoughtnutsHorizontal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJJ7XC60iLonl_x11zBfxFEnzqGio1m1m74V_wbynr38J6WdYGXyscObb9gtBbtKPEdZt4ZmJ7Fx2BlHg1ULVdklSvrDZcgHdJOUyrHhIFQ96bIb7NGsIOSLNBsyyXWJHl7FqnBYGQqk/s1600/LemonDoughtnutsHorizontal.jpg" height="266" width="400" /></a></div>
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<strong><br /></strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong><a href="http://www.eatatburp.com/2014/04/weekend-love-lemon-glazed-doughnuts.html">Lemon Glazed Doughnuts</a></strong><br />
Makes about 2 dozen doughnuts, plus doughnut holes</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/lemon-glazed-doughnuts">printable recipe</a></i>]</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong><br />Ingredients:</strong><br />
<em><br />For the doughnuts:</em></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
1 1/2 tablespoon active dry yeast</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
1 cup whole milk, heated to 105-115˚F<br />
1 cup all-purpose flour<br />
4 ounces butter, softened<br />
2/3 cup sugar<br />
3 large eggs<br />
1 teaspoon vanilla<br />
3 1/2 – 4 cups all-purpose flour<br />
2 quarts peanut oil, for deep frying</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<em><br /></em></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<em>For the glaze:</em></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
2 cups powdered sugar<br />
1 tablespoon lemon zest<br />
1/4 cup butter, melted<br />
1/4 cup plus 2 tablespoons fresh lemon juice<br />
<strong><br />Directions:</strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Combine yeast and milk in medium bowl and allow to sit for 5-10 minutes, until foamy. Stir in 1 cup of flour and cover with plastic wrap. Let sit at room temperature for 30 minutes.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
In bowl of electric mixer, beat butter until soft and fluffy, about 2 minutes. Add sugar and beat another 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in rested yeast mixture, vanilla and additional 3 1/2 cups of flour, one tablespoon at a time. Beat until smooth dough forms. Cover bowl with clean kitchen towel and allow to rise until doubled in size, 1-2 hours.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Line sheet pan with parchment paper. Sprinkle lightly with flour.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
When ready to roll out dough, lightly flour work surface and roll out dough to a 1/2-inch thickness. Using doughnut cutter or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. Arrange doughnuts on prepared baking sheet, leaving at least 1 inch between doughnuts. Cover cut doughnuts lightly with kitchen towel. Allow to rise for about 30-50 minutes or until almost doubled in size. After 30 minutes, check to see if doughnuts are ready every 5 to 10 minutes. To test, use fingertip to lightly touch one of the doughnuts. If dough springs back immediately, it needs more time. If it springs back slowly, it’s ready. If dough doesn’t spring back at all, it’s over-proofed. You can punch down and re-roll over-proofed dough once.</div>
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<br /></div>
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During last 15-20 minutes of proofing, line baking sheet with 2 layers of paper towels and place wire rack on top of towels.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
In heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil to 360°F.</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Working in batches, use slotted metal spoon or spatula to carefully place doughnuts in hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer cooked doughnuts to wire rack with slotted spoon. Let doughnuts cool slightly before glazing.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
To make glaze, whisk together powdered sugar, lemon zest, melted butter and lemon juice until thoroughly combined.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Dip warm doughnuts into glaze mixture. Flip to coat both sides, if desired. Place each glazed doughnut back on wired rack until glaze has begun to harden. Repeat process with doughnut holes.</div>
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<br /></div>
©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-44111740211148993132014-04-02T19:30:00.000-05:002014-04-02T19:30:01.002-05:00Puckery Raspberry Coconut Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoptVgcFntDk2GT6NcbaJU_oX7NU13W77V3prlfsYlreiMu62Txwq8l2xeOiO44XdDpFzac0q4HzUDpPLhy5pmSJqHa-OdfrN4ONwdZZCnsJe1Oh68DQ3rTt8p_cJahfjTSDBINCNScRA/s1600/CoconutBars3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoptVgcFntDk2GT6NcbaJU_oX7NU13W77V3prlfsYlreiMu62Txwq8l2xeOiO44XdDpFzac0q4HzUDpPLhy5pmSJqHa-OdfrN4ONwdZZCnsJe1Oh68DQ3rTt8p_cJahfjTSDBINCNScRA/s1600/CoconutBars3.jpg" height="320" width="320" /></a></div>
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<strong><br /></strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong>Puckery Raspberry Coconut Bars</strong><br />
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/puckery-raspberry-coconut-bars">printable recipe</a></i>]<br />
Makes about 24 bars</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong><br /></strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong>Ingredients:</strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
2 cups flour<br />
4 tablespoons sugar<br />
1/8 teaspoon salt<br />
10 1/2 tablespoons butter<br />
10 ounces raspberry preserves<br />
5 eggs<br />
1 1/2 cups brown sugar, packed<br />
1 teaspoon vanilla<br />
3 cups unsweetened shredded coconut<br />
3 cups powdered sugar<br />
1/3 cup freshly squeezed lemon juice<br />
4 teaspoons finely grated lemon zest</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong><br /></strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<strong>Directions:</strong></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Preheat oven to 350°F.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Combine flour, sugar and salt in a medium sized bowl. With a pastry blender, cut in butter until mixture resembles a coarse meal. Press flour mixture into the bottom of an ungreased 9×13-inch pan. Bake for 15 minutes, or until golden brown.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Remove crust from the oven. Spread raspberry preserves evenly over baked crust.</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
In a medium bowl, beat eggs, brown sugar, vanilla and coconut until well blended. Pour egg mixture over preserves, spreading carefully and gently to cover. Bake for 30 minutes, or until set and browned.</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
While bars are baking, mix together powdered sugar, lemon juice and zest in a bowl.</div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Remove the bars from the oven. Loosen the edges with a metal spatula or thin bladed knife. While the bars are still warm, spread powdered sugar glaze over the top of the bars.</div>
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<br /></div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 15px;">
Cool before cutting and serving.</div>
<br />
©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-2140188892587752752014-03-09T16:34:00.000-05:002014-03-09T16:34:37.755-05:00S'mores Brownies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32o7VFPmzXClIp3pxrI8JET8XCIbQClARxSQm3UCtYNqOVQC576xuNp8i5P99n8tK43DcIcT_RY_gHrxNxr5mGBvscNan5ETFPh9VTV5VrpdpOrn15zzSPQ1zys9P7CUEgXXttATFFDk/s1600/SmoresBrownies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32o7VFPmzXClIp3pxrI8JET8XCIbQClARxSQm3UCtYNqOVQC576xuNp8i5P99n8tK43DcIcT_RY_gHrxNxr5mGBvscNan5ETFPh9VTV5VrpdpOrn15zzSPQ1zys9P7CUEgXXttATFFDk/s1600/SmoresBrownies2.jpg" height="266" width="400" /></a></div>
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<b><a href="http://www.eatatburp.com/2014/03/conjuring-summer-smores-brownies.html">S’mores Brownies</a></b><br />
Makes one 9×13-inch pan<br />
<div>
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/s">printable recipe</a></i>]<br />
<br />
Ingredients:<br />
9 graham crackers<br />
1 1/2 cups (3 sticks) butter<br />
1 1/4 cups unsweetened natural cocoa powder, sifted to remove lumps<br />
2 1/2 cups granulated sugar<br />
1/2 teaspoon salt<br />
5 large eggs<br />
2 teaspoons vanilla extract<br />
1 2/3 cups all-purpose flour<br />
6 graham crackers, broken in half<br />
8 ounces dark chocolate, coarsely chopped<br />
3 cups mini marshmallows<br />
<br />
Directions:<br />
<br />
Preheat oven to 325°F<br />
<br />
Line 9×13-inch baking pan with non-stick foil, leaving 2-inch overlap on short edges. Line bottom of pan with graham crackers, breaking up as needed to fill pan.<br />
<br />
To prepare brownies, melt butter in a large saucepan over medium-low heat. Remove from heat; then whisk in cocoa powder until smooth. Add sugar and salt, continuing to whisk until ingredients are blended.<br />
<br />
Add eggs one at a time, whisking just until blended. Add vanilla and stir to combine. With rubber spatula, gently flour into batter just until incorporated. Batter will be quite thick.<br />
<br />
Spoon batter over graham crackers and spread gently, taking care not to displace crackers any more than necessary. Bake 40-45 minutes, or until toothpick inserted in the center comes out with small bits of brownie sticking to it. Preheat broiler.<br />
<br />
Remove the brownies from oven. Sprinkle with chocolate pieces. Then arrange graham crackers on top of chocolate. Top with marshmallows. To melt marshmallows, place pan 3-4 inches under broiler for 2-3 minutes, taking care to allow them to brown, but not burn.<br />
<br />
Cool thoroughly before slicing into bars.<br />
<br />
Tip: <i>The best tip for cutting the brownies cleanly is to use a hot knife for each cut. To do this, fill a tall container—a pitcher or vase works well—with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.</i><br />
<div>
<br />
©<a href="http://www.eatatburp.com/">BURP!</a></div>
</div>
Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-32015627828555479612014-02-27T20:40:00.000-06:002014-02-27T20:40:37.263-06:00Luscious Lobster Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFrQTyXhc5qjjWqZNbOghmjJwhjsb2HjbMhk8YQZBSezr87XPQpScBprQ7enaXY9vNBOEyLIV_emNfG2EM3UPDhAslTyVt6cV9-Xl2q1LI9YdpmdioP2n1ZTgvvYBFcAHZ5kyKnWP55E/s1600/LobsterRisotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFrQTyXhc5qjjWqZNbOghmjJwhjsb2HjbMhk8YQZBSezr87XPQpScBprQ7enaXY9vNBOEyLIV_emNfG2EM3UPDhAslTyVt6cV9-Xl2q1LI9YdpmdioP2n1ZTgvvYBFcAHZ5kyKnWP55E/s1600/LobsterRisotto.jpg" height="213" width="320" /></a></div>
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<b><a href="http://www.eatatburp.com/2014/02/luscious-lobster-risotto.html">Luscious Lobster Risotto</a></b><br />
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/luscious-lobster-risotto">printable recipe</a></i>]<br />
Makes 4 servings<br /><br />Ingredients:<br />3 6-ounce lobster tails<br />1 cup off-dry white wine, such as Riesling<br />1 clove garlic, minced<br />4 cups reduced-sodium chicken stock<br />4 tablespoon butter, at room temperature<br />1 medium leek, washed and finely diced<br />3 shallots, minced<br />1 1/2 teaspoons chopped fresh rosemary<br />1 1/2 cups Arborio rice<br />1/2 cup brandy<br />1/2 cup Mascarpone cheese<br />Zest of one lemon<br />1/4 cup Italian flat leaf parsley for garnish, chopped<br /><br />Directions:<br />Place wine and garlic into sauté pan large enough to accommodate lobster tails. Bring to simmer over medium heat. Add lobster tails, cover and allow to steam for 8 to 10 minutes until shells curl and lobster meat turns white.<br /><br />Remove lobster tails with tongs and transfer to a cutting board. Allow to cool for 15 minutes. Using kitchen shears or sharp knife, cut through top shell lengthwise. Remove meat and cut into 1/2-inch pieces. Set aside.<br /><br />Add lobster shells, remaining wine and chicken stock to a large saucepan and bring to boil. Reduce heat to low, and keep warm. After 5-10 minutes, remove lobster shells from stock.<div>
<br />Meanwhile, in another large heavy saucepan, melt 4 tablespoons of butter over medium heat. Cook until butter begins to foam and turns brown, 2-3 minutes. Take care not to let it burn. Add leek and shallots, along with good pinch of salt, and cook, stirring frequently, for about 4 minutes, or until vegetables begin to soften. Add rosemary and rice and stir until lightly toasted, 3 to 4 minutes.<br /><br />Add brandy to rice, stirring constantly until it is absorbed completely. Then add chicken stock, one cup at a time, stirring constantly. Continue adding stock just until rice is tender and creamy but still offers a bit of resistance when you bite into grain. This will take about 20 minutes. You may have some stock left over.<br /><a href="http://goboldwithbutter.com/wp-content/uploads/2014/02/LobsterRisottosmall.jpg"></a><br />When rice is cooked, remove from heat and gently fold in chunks of lobster along with Mascarpone and lemon zest. Serve in bowls, garnished with parsley.<br />
©<a href="http://www.eatatburp.com/">BURP!</a></div>
Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-73157949536513615112014-02-18T10:47:00.000-06:002014-02-20T09:07:46.324-06:00Mustard Crusted Chicken Thighs<div style="background-color: white; font-size: 15px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopFFHYMiuWGDtI_HG3AYz0Tl1_JMvJkzYfOqsMXEVb0ZwippmWow5DzVsLWkjBZs1yhrLvUfELSXvVZt-8ypeXnI2sPmYN1a_AnCaz7cZl5KU_QfktkpUtkDnxod3CM6UmKoFwS0EdQI/s1600/MustardChicken1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopFFHYMiuWGDtI_HG3AYz0Tl1_JMvJkzYfOqsMXEVb0ZwippmWow5DzVsLWkjBZs1yhrLvUfELSXvVZt-8ypeXnI2sPmYN1a_AnCaz7cZl5KU_QfktkpUtkDnxod3CM6UmKoFwS0EdQI/s1600/MustardChicken1.jpg" height="266" width="400" /></a></div>
<strong><br /></strong>
<strong>Mustard Crusted Chicken Thighs</strong><br />
<span style="font-family: inherit;">Serves 4-6</span><br />
<span style="font-family: inherit;">[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/mustard-crusted-chicken-thighs">printable recipe</a></i>]</span></div>
<div style="background-color: white; font-size: 15px;">
<strong><br /></strong>
<strong>Ingredients:</strong></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">2 tablespoons butter, melted</span><br />
<span style="font-family: inherit;">2 teaspoons fresh rosemary, chopped</span><br />
<span style="font-family: inherit;">1 1/2 tablespoons garlic, choppe (about 6 cloves)</span><br />
<span style="font-family: inherit;">3 tablespoons Dijon mustard</span><br />
<span style="font-family: inherit;">2 tablespoons dry white wine</span><br />
<span style="font-family: inherit;">1/2 teaspoon salt</span><br />
<span style="font-family: inherit;">Freshly ground black pepper, to taste</span><br />
<span style="font-family: inherit;">Additional butter for preparing cast iron pan</span><br />
<span style="font-family: inherit;">6 chicken thighs</span></div>
<div style="background-color: white; font-size: 15px;">
<strong><br /></strong>
<strong>Directions:</strong></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">Melt butter in small saucepan over medium heat. Remove from heat. Add chopped rosemary, garlic, mustard, wine, salt and pepper. Whisk until well combined.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat the oven to 450 degrees. Lightly coat a 12-inch cast iron skillet with butter.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Lay chicken thighs on clean work surface, skin side down. Spread with thin layer of mustard mixture. Place in skillet, mustard side down. Spread remaining mustard mixture on the skin side of chicken.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Place skillet on stovetop over high heat. Allow pan to heat for about five minutes, then place skillet into preheated oven.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Bake for 30 minutes, or until well browned.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Allow chicken to rest for 5-10 minutes before serving.</span><br />
<span style="font-family: inherit;"><br /></span></div>
©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com1tag:blogger.com,1999:blog-4414896026268813210.post-90019411045067983592014-02-04T16:18:00.000-06:002014-02-04T16:26:19.485-06:00Cherry Almond Granola Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5w4xN8I3fRNRpBGMElRkTXSA_Uj_HPaADdCB0XZ9b-cEH_Gwlc-XtrXEx4gbo0Y-7oo8E2FJJ3IlCdfMNNi9nlFsR0JxsL5yVVli8a1C_rIuilz38tgQL3z1qdqmJ6eKRJX7XWoJZ-o/s1600/GranolaBars3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5w4xN8I3fRNRpBGMElRkTXSA_Uj_HPaADdCB0XZ9b-cEH_Gwlc-XtrXEx4gbo0Y-7oo8E2FJJ3IlCdfMNNi9nlFsR0JxsL5yVVli8a1C_rIuilz38tgQL3z1qdqmJ6eKRJX7XWoJZ-o/s1600/GranolaBars3.jpg" height="266" width="400" /></a></div>
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<span style="font-family: inherit;"><strong><br /></strong></span></div>
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<span style="font-family: inherit;"><strong><br /></strong></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><strong><a href="http://www.eatatburp.com/2014/02/too-busy-for-breakfast-cherry-almond.html">Cherry Almond Granola Bars</a></strong><br />Makes 8 large granola bars or 16 squares<br />[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/cherry-almond-granola-bars">printable recipe</a></i>]<br /><strong><br />Ingredients:</strong></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">2 cups old-fashioned oatmeal<br />1 cup chopped toasted almonds<br />1/4 cup flax seeds<br />3 tablespoons unsalted butter<br />2/3 cup honey<br />1/4 cup brown sugar, lightly packed<br />1-1/2 tsp. vanilla extract<br />1/4 tsp. kosher salt<br />1/3 cup smooth almond butter<br />1 cup dried cherries<br /><strong><br />Directions:</strong></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">Preheat oven to 325°F. Butter 8 x 8-inch baking pan and line with parchment paper.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">Toss the oatmeal, almonds and flax seeds in large bowl.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">Melt butter in small saucepan over medium heat. Add honey, brown sugar and salt and bring to simmer. Remove from heat and stir in almond butter and vanilla, mixing until blended. Pour honey butter mixture over oatmeal. Add dried fruit and stir until well combined.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">Pour mixture into prepared pan. Wet your fingers to prevent mixture from sticking to them, and firmly press mixture evenly into pan. Bake for 25-30 minutes, or until light golden brown.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br />Cool for at least 2-3 hours before cutting into 8 bars. Wrap each granola bar separately for storage.</span></div>
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©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-64893908665364931572014-01-14T11:28:00.000-06:002014-01-14T11:28:15.672-06:00Cinnamon Butter Rum Glazed Apples<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNDRzlO9hgt_GY88kzgkA8k7BSOkFRDL9pOKaOm2cKoF4Xlzgcczp7dsmXhj4-48un-m_62mj4-vBOZXljYYUCc8w1pZT5bcMk6GbSGPKIiInN2IFW57KHB7DXmAElwvRcQwsGv6PqnU/s1600/ButterRumApples4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNDRzlO9hgt_GY88kzgkA8k7BSOkFRDL9pOKaOm2cKoF4Xlzgcczp7dsmXhj4-48un-m_62mj4-vBOZXljYYUCc8w1pZT5bcMk6GbSGPKIiInN2IFW57KHB7DXmAElwvRcQwsGv6PqnU/s1600/ButterRumApples4.jpg" height="258" width="400" /></a></div>
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<span style="font-family: inherit;"><strong><br /></strong></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><strong>Cinnamon Butter Rum Glazed Apples</strong><br />Serves 4-6</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">[printable recipe]</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">4 tart apples, cored and sliced into 8 pieces</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">½ cup dark rum<br />½ teaspoon kosher salt<br />½ cup brown sugar, packed<br />1 tablespoon ground cinnamon<br />6 tablespoons cold butter, cut into 12 pieces</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">Place rum into 10” cast iron skillet or large, deep chef skillet. Heat over medium high heat. As rum begins to boil, add salt, sugar and cinnamon, whisking to combine. Add butter, piece by piece, stirring until melted and thoroughly combined.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">Place apples into pan, stirring to coat. Cook for 5-8 minutes, stirring occasionally, until glazed and tender.</span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">Allow to cool slightly before serving.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-size: 15px;">
<span style="font-family: inherit;">Great served cool with whipping cream or warm over ice cream with candied pecans.</span></div>
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©<a href="http://www.eatatburp.com/">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-31470202946633061642013-11-05T14:42:00.000-06:002013-11-05T14:42:23.233-06:00Spirited Spiced Pumpkin Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBNaHyTIPlP5XBf-qX_jqofm_6SLt2Ek-_Yk6mbYVVCneoBTF3sXrWX2E0ja72Ue21xmeRhXPsZAyrAYRBKVoIrc-vLYyXE-V4SZIj0ybVWm6RZxMzksIsiFsBhoW2pTqXVXasiNHZWo/s1600/2013-10-19+10.16.37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBNaHyTIPlP5XBf-qX_jqofm_6SLt2Ek-_Yk6mbYVVCneoBTF3sXrWX2E0ja72Ue21xmeRhXPsZAyrAYRBKVoIrc-vLYyXE-V4SZIj0ybVWm6RZxMzksIsiFsBhoW2pTqXVXasiNHZWo/s320/2013-10-19+10.16.37.jpg" width="320" /></a></div>
<b><br /></b>
<b><a href="http://www.eatatburp.com/2013/10/spirited-spiced-pumpkin-oatmeal.html">Spirited Spiced Pumpkin Oatmeal</a></b><br />
Serves 2<br />
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/spirited-pumpkin-spice-oatmeal">printable recipe</a></i>]<br />
<br />
1/2 cup thick rolled oats<br />
1/4 cup raisins<br />
1/2 teaspoon pumpkin pie spice<br />
1/4 cup pumpkin puree<br />
1/2 cup water<br />
1 cup eggnog<br />
1 ounce Great Lakes Distillery Pumpkin Spirits (or equivalent)<br />
<br />
Add all but pumpkin spirits to a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low and cover, stirring occasionally for 20 minutes. Remove cover and add one ounce of pumpkin spirits, stirring to combine. Cook for an additional 3-5 minutes or until oatmeal has reached the consistency of your choice.<br />
<br />
©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-86623164718565547592013-10-19T17:33:00.000-05:002013-10-19T17:33:59.251-05:00Blackberry Turkey Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcF09bWkoge39o5rX9PSei2BUl4vbbGHSFhXhfJj9gJf6KqWBHkmIr79ThMFVXSyyxf-NCZOVorLMb-tSiqT1NVxd0NYR1FdDRNwS-96BJFgAv0-qQYX_Tq-fQbmoBHoZmwaNkfqKaDJw/s1600/BlackBerryMeatballs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcF09bWkoge39o5rX9PSei2BUl4vbbGHSFhXhfJj9gJf6KqWBHkmIr79ThMFVXSyyxf-NCZOVorLMb-tSiqT1NVxd0NYR1FdDRNwS-96BJFgAv0-qQYX_Tq-fQbmoBHoZmwaNkfqKaDJw/s320/BlackBerryMeatballs1.jpg" width="320" /></a></div>
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<b><br /></b></div>
<b><a href="http://www.eatatburp.com/2013/10/a-new-business-and-turkey-meatballs.html">Blackberry Turkey Meatballs </a></b><br />
Makes about 18 meatballs<br />
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/blackberry-turkey-meatballs">printable recipe</a></i>]<br />
<br />
Ingredients:<br />
<br />
<i>For blackberry barbecue sauce:</i><br />
12 ounces (about 4 cups) fresh or frozen blackberries<br />
2 tablespoons butter<br />
1 small yellow onion, finely chopped<br />
1 jalapeño pepper, finely chopped<br />
1 medium clove garlic, minced<br />
2 teaspoons fresh thyme, chopped<br />
4 tablespoons apple cider vinegar<br />
2 tablespoons blackstrap molasses<br />
a generous 2 tablespoons brown sugar<br />
2 tablespoons prepared mustard<br />
½ cup ketchup<br />
½ teaspoon salt<br />
<br />
<i>For meatballs: </i><br />
3 tablespoons butter<br />
1 large egg<br />
½ cup bread crumbs<br />
¼ cup grated Parmesan cheese<br />
¼ cup chopped parsley<br />
2 medium cloves garlic, minced<br />
¼ cup shallot, minced<br />
1 teaspoon salt<br />
½ teaspoon freshly ground black pepper<br />
1 pound ground turkey<br />
<br />
<b>Directions:</b><br />
To make blackberry barbecue sauce:<br />
Puree the blackberries in a food processor or blender until finely blended. Set aside.<br />
<br />
Melt the butter in a medium saucepan. Add onions and jalapeño and cook over medium heat until the onions have softened and are beginning to brown. Add garlic and thyme and continue to cook for approximately one minute. Add blackberries and allow the mixture to simmer for approximately ten minutes.<br />
<br />
Add remaining ingredients, bring to a boil, and simmer for ten more minutes. Stir in salt. Remove from heat and strain through a fine mesh strainer to remove seeds. Allow to cool if not using right away. Can be made ahead. Will keep for 2-3 weeks in the refrigerator<br />
<br />
To make the meatballs: <br />
Place egg into a large bowl and beat until blended. Add bread crumbs, Parmesan, parsley, garlic, shallot, salt and pepper. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.<br />
<br />
Heat the butter in a heavy large frying pan over medium-high heat. When foam dissipates, add the meatballs and saute until browned on all sides, about 5-7 minutes. Turn off heat. Transfer the meatballs to a plate. Wipe out excess oil. Return all the meatballs to the pan and ladle 2-3 cups of the barbeque sauce over the top. Turn the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through, about 20 minutes.<br />
<br />
Additional barbeque sauce is great on grilled chicken, pork, or ribs.<br />
<a href="http://www.blogger.com/www.eatatburp.com"><br /></a>
<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-54698905979382667482013-09-07T14:18:00.001-05:002013-09-10T22:48:04.225-05:00Crockpot Korean Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKi7BJpOG64xLb9fu_8dq_T63ZQ1o1Ix3HQLlm73DKG6tUb5pkGzoRBBqneCQ7wperQTMofZwUu606tdC-2wHeHZiOOHjasWWrziDLQx52YOmSFgdzULsS8iy3MKkSxnFkMl8H_hJTUsE/s1600/KoreanBeef1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKi7BJpOG64xLb9fu_8dq_T63ZQ1o1Ix3HQLlm73DKG6tUb5pkGzoRBBqneCQ7wperQTMofZwUu606tdC-2wHeHZiOOHjasWWrziDLQx52YOmSFgdzULsS8iy3MKkSxnFkMl8H_hJTUsE/s320/KoreanBeef1.jpg" width="320" /></a></div>
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<b><br /></b></div>
<div class="MsoNormal">
<b><a href="http://www.eatatburp.com/2013/09/crockpot-korean-beef-for-tacos-bahn-mi.html">Crockpot Korean Beef</a><o:p></o:p></b></div>
<div class="MsoNormal">
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/crockpot-korean-beef">printable recipe</a></i>]</div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
2 tablespoons unsalted butter<br />
5 pound beef chuck roast<br />
3/4 cup soy sauce<br />
1 cup packed brown sugar<br />
6 cloves garlic, minced<br />
3 scallions, both white and green portions, chopped <br />
4 tablespoons fresh ginger, minced<br />
6 tablespoons rice vinegar<br />
2 tablespoons toasted sesame oil<br />
2 teaspoons hot red pepper flakes<br />
<br />
Melt butter over medium-high heat in a heavy bottomed sauté pan large enough to
accommodate the chuck roast. Place roast
in pan cook until well browned on all sides.
This step can be done the night before, but do not skip it, as the
caramelization on the meat creates a great deal of flavor.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Place the roast into the crockpot. Mix together remaining
ingredients and pour over the top. <o:p></o:p></div>
<div class="MsoNormal">
Cover the crockpot and cook on low for 8 hours.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If time allows, transfer the beef and juices to a large
covered bowl and allow it to sit overnight the refrigerator. Skim off
accumulated fat that congeals at the surface.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Shred beef and mix with juices before reheating. <o:p></o:p></div>
<br />
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<br /></div>
©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com2tag:blogger.com,1999:blog-4414896026268813210.post-21518350442991902822013-07-31T22:14:00.001-05:002013-07-31T22:31:12.824-05:00Cucumber and Lemon Verbena Popsicles with a Splash of Tequila<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CQXBiE5IOb943rZ8DJlUGHGeoxvpa1ZLfXAfQVeZkelFdQvIWWBzddIR5Nfc-gDkDoGdTfr21jlQoDCVf5cpJ8JqLw_bDo4aeSvEEMPGfVMbGnuV3sihzNUivdPbWCFC9MHNbb4LaM4/s1600/Popsicle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CQXBiE5IOb943rZ8DJlUGHGeoxvpa1ZLfXAfQVeZkelFdQvIWWBzddIR5Nfc-gDkDoGdTfr21jlQoDCVf5cpJ8JqLw_bDo4aeSvEEMPGfVMbGnuV3sihzNUivdPbWCFC9MHNbb4LaM4/s400/Popsicle2.jpg" width="400" /></a></div>
<span id="goog_1678027933"></span><span id="goog_1678027934"></span><br />
<b><a href="http://www.eatatburp.com/2013/07/cucumber-lemon-verbena-popsicles-with.html">Cucumber and Lemon Verbena Popsicles with a Splash of Tequila</a></b><br />
inspired by People's Pops<br />
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/cucumber-and-lemon-verbena-popsicles-with-a-splash-of-tequila">printable recipe</a></i>]<br />
<br />
3-4 medium cucumbers<br />
3 ounces (1/3 cup) <a href="http://burprecipes.blogspot.com/2010/06/herb-infused-simple-syrup.html">lemon verbena syrup</a> <br />
2 tablespoons freshly squeezed lemon juice <br />
3 ounces (1/3 cup) tequila<br />
<br />
Wash and peel cucumbers, then puree them. You'll want about 2 1/2 cups of puree for this recipe.<br />
<div>
<br /></div>
<div>
Transfer puree to a container with a pouring spout and add the lemon verbena syrup and lemon juice, then the tequila. </div>
<div>
<br /></div>
<div>
Taste and adjust as needed, but refrain from adding more tequila as it will prevent freezing (we've pushed this recipe to the limits, alcohol-wise). Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the expansion that occurs when liquids freeze. </div>
<div>
<br /></div>
<div>
Insert sticks and freeze until solid, 4-6 hours.<br />
<div>
<br />
©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a></div>
</div>
Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-57699219670206154072013-06-24T10:37:00.000-05:002013-06-24T10:37:14.488-05:00Chocolate Coffee Trifle in Jars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3H3PTPFbMXjbcqKbpYceYLD1DxtPbdOkHOtt5MdGy9aVTpKNJH7PAwJEiWogKQi2PIYvIIZKU1eD4Z4FsTZ9bxumSIwiAa58HYbQ1-Z5MPLIY5VA9yOw_3YmccVpJiRg8kusRh7gZQBU/s1600/Kahlua1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3H3PTPFbMXjbcqKbpYceYLD1DxtPbdOkHOtt5MdGy9aVTpKNJH7PAwJEiWogKQi2PIYvIIZKU1eD4Z4FsTZ9bxumSIwiAa58HYbQ1-Z5MPLIY5VA9yOw_3YmccVpJiRg8kusRh7gZQBU/s320/Kahlua1.jpg" width="320" /></a></div>
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<b><br /></b></div>
<div class="MsoNormal">
<b><a href="http://www.eatatburp.com/2013/06/perfect-summer-dessert-chocolate-coffee.html">Chocolate Coffee Trifle in Jars</a></b><br />
Serves 6</div>
<div class="MsoNormal">
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/chocolate-coffee-trifle-in-jars">printable recipe</a></i>]<br />
<br />
Directions:<br />
3 ounces unsweetened chocolate<br />
½ cup unsalted butter, at room temperature<br />
¾ cup confectioner’s sugar<br />
3 tablespoons Kahlua or coffee liquor, plus another 4 tablespoons for building
jars<br />
1 ¼ cup whipping cream<br />
2 tablespoons granulated sugar<br />
3 slices <a href="http://goboldwithbutter.com/?p=3031">chocolate pound cake</a>*,
unglazed<br />
Also needed: 6 half-pint (8-ounce) mason jars</div>
<div class="MsoNormal">
Garnish: Halved chocolate wafer cookies or grated semi-sweet chocolate<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:<br />
Melt unsweetened chocolate over a double boiler or in the microwave and set
aside to cool.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile, beat butter, powdered sugar and vanilla together
until smooth. Add cooled chocolate,
beating until well combined. Add 3 tablespoons Kahlua and continue beating
until smooth. Set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a medium bowl, whip cream with granulated sugar until
stiff. Reserve one cup of the whipped cream. Fold the remaining cream into the
chocolate mixture.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chop sliced pound cake into ½ inch squares. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Layer about 8 cubes of pound cake into the bottom of each
jar, sprinkle with 1 teaspoon Kahlua, top with a dollop of chocolate mousse
mixture. Repeat one more time, topping with a dollop of whipping cream when
jars are full. Garnish with wafer cookies or grated chocolate.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*You can substitute store-bought pound cake or sponge cake
in a pinch<o:p></o:p></div>
<br />
©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-12706487226111225032013-05-30T11:28:00.000-05:002013-05-30T11:28:00.194-05:00 Tequila Lime Butter Grilled Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpwQL3W-5kiF4poKNp2vVgIeo6ssean_tU9u3YX05QdyYNlOzi2HdNHeMwXY4eNe8jSox8MLGnvJSNd_Kx1oINyybK59jjSh59qLncZyiIVWSC9bdQjqoNGZezAjvRho15neuVQRVpiY/s1600/TequilaChicken3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpwQL3W-5kiF4poKNp2vVgIeo6ssean_tU9u3YX05QdyYNlOzi2HdNHeMwXY4eNe8jSox8MLGnvJSNd_Kx1oINyybK59jjSh59qLncZyiIVWSC9bdQjqoNGZezAjvRho15neuVQRVpiY/s320/TequilaChicken3.jpg" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><a href="http://www.eatatburp.com/2013/05/tequila-lime-butter-grilled-chicken.html">Tequila Lime ButterGrilled Chicken</a><br />
serves 4<o:p></o:p></b></div>
<div class="MsoNormal">
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/tequila-lime-butter-grilled-chicken">printable recipe</a></i>]</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b><br />
4 boneless skinless chicken breast halves<br />
½ cup tequila<br />
½ cup freshly squeezed lime juice<br />
zest of one lime<br />
4 cloves garlic, minced<br />
2 teaspoons ground cumin<br />
1 tablespoon honey<br />
2 teaspoons salt<br />
3 tablespoons butter<br />
<br /><b>
Directions:</b><br />
Place chicken breasts into a re-sealable gallon-sized plastic bag.<br />
<br />
Mix together tequila, lime juice, zest, garlic, cumin and salt. Reserve 1/4 cup
of the marinade, refrigerating until needed.
Pour the remainder over chicken breasts. Allow chicken to marinate in
the refrigerator for a minimum of ½ hour and up to 2 hours. Take chicken
breasts out of the refrigerator and drain marinade ½ hour before grilling. Dry chicken
breasts with a paper towel to encourage browning.<br />
<br />
When you are ready to grill the chicken, create melt butter in a small saucepan
over medium low heat. When butter is melted, add reserved marinade and stir to
combine until heated through. Set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<span style="line-height: 115%;"><span style="font-family: inherit;">Heat grill to medium-high heat. Grill chicken
for 5-6 minutes on each side or until the chicken reaches an internal
temperature of 165 degrees F, brushing with butter mixture as the chicken
cooks. </span>
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><br />
©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com3tag:blogger.com,1999:blog-4414896026268813210.post-84665123959577025042013-05-15T14:17:00.002-05:002013-07-03T14:20:28.224-05:00Fluffy Key Lime Pie in a Jar<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVZGgfJNT7hoK8X7B8RJZt2MWdM1FpwbBs6emd3jrm4v6aPMnrwDG3BixWqtvGhCak7mvN0tTb0YPeeXZ6wyrmUW6ZWY5wsDQTgJ4A6By-aYwh9X0dt1efm75LxLd9ZEOJS8p4uOwwEc/s1600/KeyLime5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVZGgfJNT7hoK8X7B8RJZt2MWdM1FpwbBs6emd3jrm4v6aPMnrwDG3BixWqtvGhCak7mvN0tTb0YPeeXZ6wyrmUW6ZWY5wsDQTgJ4A6By-aYwh9X0dt1efm75LxLd9ZEOJS8p4uOwwEc/s320/KeyLime5.jpg" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><a href="http://www.eatatburp.com/2013/05/edible-milwaukee-and-fluffly-key-lime.html">Fluffy Lime Pie in aJar</a><br />
</b>Serves 6<o:p></o:p></div>
<div class="MsoNormal">
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/fluffy-key-lime-pie-in-a-jar">printable recipe</a></i>]</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:<br />
4 tablespoons butter<br />
10 graham crackers<br />
1/8 cup granulated sugar<br />
1 recipe lime curd (below)<br />
2 cups whipping cream<br />
1 teaspoon vanilla<br />
¼ cup powdered sugar<br />
Optional garnishes: Sugared lime zest (recipe below), lime slices<o:p></o:p></div>
<div class="MsoNormal">
Also needed: 6 half-pint (8-ounce) mason jars<o:p></o:p></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
Directions:<br />
Melt the butter on the stovetop over medium-low heat or microwave for 20
seconds. Place graham crackers into the bowl of a food processor. Pulse until fairly
fine crumbs form. <o:p></o:p></div>
<div class="MsoNormal" style="background: white; line-height: 15.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
Mix together butter, sugar and crushed crackers. Set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br />
Whip the cream on medium low speed until it thickens and forms soft peaks. Add
the vanilla and sugar, and continue whipping until stiff peaks form. Reserve 1
1/2 cups of whipping cream to top desserts. Fold the lime curd into the
remaining cream with a rubber spatula, being careful not to deflate the cream.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
Reserve about ¼ cup of the graham cracker mixture. Place 2-3
tablespoons of the remaining graham cracker mixture into each jar. Top with
lime mixture, filling to within ½ inch of the top of each jar. Sprinkle with a
bit of the reserved graham cracker mixture. Finish with a dollop of reserved
whipping cream sprinkled with sugared lime zest and a slice of lime, if
desired.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Lime Curd:<o:p></o:p></div>
<div class="MsoNormal">
6 large egg yolks <br />
zest of two limes<br />
1/4 cup freshly squeezed lime juice (2-3 limes)<br />
12 tablespoons sugar<br />
8 tablespoons unsalted butter, cold, cut into pieces<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:<br />
Combine egg yolks, lime zest, lime juice, and sugar in a medium saucepan. Whisk
to combine. Set over medium heat, and stir constantly with a wooden spoon or
rubber spatula, scraping the sides and bottom of pan as you stir. Cook until
mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
Remove saucepan from heat. Add butter, one piece at a time,
stirring until well incorporated.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
Transfer mixture to a medium bowl. Lay a sheet of plastic
wrap directly on the surface of the curd to avoid a skin from forming. Cool to
room temperature, then refrigerate until firm and chilled, at least 1 hour. Can
be made 1-2 days ahead.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sugared lime zest:<o:p></o:p></div>
<div class="MsoNormal">
Zest of one lime<br />
1 tablespoon sugar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place lime zest in a shallow bowl. Cover with sugar. Allow
to sit for an hour before using as garnish. <o:p></o:p></div>
<br />
<br />
©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com1tag:blogger.com,1999:blog-4414896026268813210.post-31964987492182092372013-05-01T21:23:00.000-05:002013-05-01T21:23:49.960-05:00Spring Ramp Risotto<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfe8z2A_WFSKVVjmuMOeH_Wk3rvNQtPQhEyTguVyUPq3ZhA-HVRfoMp8vF85bBxUy9gwMXbmLLT9vxBDlFcT7ON22oIcl7t3ymru9VWj8Ifa8k3_pZ0RiRMK0J1lddvi0j16tMLgkbUFg/s1600/IMG_1323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfe8z2A_WFSKVVjmuMOeH_Wk3rvNQtPQhEyTguVyUPq3ZhA-HVRfoMp8vF85bBxUy9gwMXbmLLT9vxBDlFcT7ON22oIcl7t3ymru9VWj8Ifa8k3_pZ0RiRMK0J1lddvi0j16tMLgkbUFg/s320/IMG_1323.JPG" width="320" /></a></div>
<b style="font-family: inherit;"><a href="http://www.eatatburp.com/2013/04/spring-ramp-risotto.html">Spring Ramp Risotto</a></b><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;">[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/spring-ramp-risotto">printable recipe</a></i>]</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;">serves 4<br />
<br />
5 cups vegetable stock</span></span><span style="font-family: inherit;">3 tablespoons butter</span><br />
3/4 cup chopped ramp bulbs<br />
<span style="font-family: inherit;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;">1 cup Arborio rice<br />
1/2 cup dry white wine</span></span><br />
3/4 cup chopped ramp leaves<span style="font-family: inherit;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;"><br />
1 cup freshly grated Asiago cheese</span><span style="color: #333333; line-height: 115%;"><br /></span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;">1 1/2 teaspoons lemon zest (if available, Meyer lemon zest is lovely here)<br />
Sea salt and freshly ground black pepper<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;"><span style="font-family: inherit;">Warm the stock in a medium
saucepan over medium-low heat. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;"><br />
Meanwhile, melt the butter in a large heavy-bottomed saucepan or risotto pot.
Add the chopped ramp bulbs to the butter mixture and allow to sauté for 2-3
minutes or until just tender.<br />
<br />
Add the rice and stir to coat all the grains with butter. Saut</span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;">é</span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; line-height: 115%;"> the rice for 2-3 minutes until the rice begins to look
chalky. Then add the wine and cook for 2-3 minutes, stirring, until all the
moisture has been absorbed and the aroma of alcohol has dissipated.<br />
<br />
Begin adding the stock, one cup at a time, to the pan, stirring until the
liquid is fully absorbed by the rice. <br />
Continue to add stock, one cup at a time, stirring constantly. Continue this
process until the rice is cooked through but still a little al dente, about 30
minutes total (if you run out of stock, you can substitute hot water towards
the end).<br />
<br />
Turn off the heat, add the chopped ramp greens, lemon zest, and Parmesan cheese.
Mix well<span class="apple-converted-space"> to incorporate, then season to taste with salt and
freshly ground black pepper.</span></span><o:p></o:p></span></div>
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©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-74036595935163528152013-04-28T20:35:00.001-05:002013-05-01T15:36:11.343-05:00Spring Ramp Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNgb8frilOTQhJ2ICcJ8EuXt5CHSkGW0jGJq200ZnQXVr-Gs118uojJ6nCSW7NRNvTll4ni-m3cJdeU74q6eKgBSevzWbuWkG2cL-iH8BoT9AjHSFl7aE6iyWuSlDHRO8R-4yeKFp_xc/s1600/IMG_1302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNgb8frilOTQhJ2ICcJ8EuXt5CHSkGW0jGJq200ZnQXVr-Gs118uojJ6nCSW7NRNvTll4ni-m3cJdeU74q6eKgBSevzWbuWkG2cL-iH8BoT9AjHSFl7aE6iyWuSlDHRO8R-4yeKFp_xc/s320/IMG_1302.JPG" width="320" /></a></div>
<br />
<br />
<b><a href="http://www.eatatburp.com/2013/04/pacific-salmon-with-wild-ramp-pesto.html">Spring Ramp Pesto</a></b><br />
Makes about 1 cup<br />
[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/spring-ramp-pesto">printable recipe</a></i>]<br />
<br />
1 cup roughly chopped ramp leaves<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
2 tablespoons chopped fresh tarragon<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ cup Parmesan cheese<o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">¼ cup raw almonds<br />
¼ cup sunflower oil<br />
2 tablespoons lemon juice<br />
salt</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Place ramp leaves, tarragon, Parmesan cheese, almonds, oil, and lemon juice into a food processor. Pulse until a rough paste forms. Add additional oil if needed to get a smooth consistency. Stir in salt to taste.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Serve over grilled salmon, with pasta, or alongside scrambled eggs.</span><br />
<br />
©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com0tag:blogger.com,1999:blog-4414896026268813210.post-77981698630898161042013-04-19T12:45:00.000-05:002013-04-19T12:45:00.501-05:00Rustic Crockpot Bolognese Sauce<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qe9yGxpLbb8cV7rMn0_ImhC_hvtf9UbJPwpyi0zprxJWopsMN3UYuJ5_fBoT71MY8YbBvNZYqH0Pf0HmbsaghyCLrcjF4lKk9wAPKqCfgnjTax1-HFwvH-9KRbPiuVFhD5HGjsP4zhQ/s1600/Bolognese1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qe9yGxpLbb8cV7rMn0_ImhC_hvtf9UbJPwpyi0zprxJWopsMN3UYuJ5_fBoT71MY8YbBvNZYqH0Pf0HmbsaghyCLrcjF4lKk9wAPKqCfgnjTax1-HFwvH-9KRbPiuVFhD5HGjsP4zhQ/s320/Bolognese1.jpg" width="320" /></a></div>
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<b><span style="font-size: 11.5pt; line-height: 115%;"><a href="http://burprecipes.blogspot.com/2013/04/rustic-crockpot-bolognese-sauce.html"><br /></a></span></b></div>
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<b><span style="font-size: 11.5pt; line-height: 115%;"><a href="http://burprecipes.blogspot.com/2013/04/rustic-crockpot-bolognese-sauce.html">Rustic Crockpot Bolognese Sauce</a></span></b><span style="font-size: 11.5pt; line-height: 115%;"><br />
Makes enough sauce for 4 lbs of pasta<o:p></o:p></span></div>
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<span style="font-size: 11.5pt; line-height: 115%;">[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/rustic-slow-cooker-bolognese">printable recipe</a></i>]</span></div>
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<span style="font-size: 11.5pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 11.5pt; line-height: 115%;">Ingredients:</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">3
T unsalted butter</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">1
large onion, finely chopped</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">3
large carrots, finely chopped</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">3
ribs of celery, finely chopped</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">5
cloves garlic, finely chopped</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">2
pounds Italian sausage (casings removed)</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">1
pound ground beef</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">1
can tomato paste</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">2
teaspoons dried thyme</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">3
cups whole milk</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">3
cups dry white wine</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">Two
28 ounce cans of diced tomatoes*</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">salt
and pepper</span><span style="font-size: 13.5pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-size: 11.5pt; line-height: 115%;">Directions:</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">Heat
butter in a large Dutch oven or stockpot over medium high heat until
foaming. Add onion, carrot, and celery and cook until softened, about
6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the
Italian sausage and ground beef, breaking it apart with your spoon and cooking
until it is just browned. Add tomato paste and thyme, stirring until well
combined. <b><o:p></o:p></b></span></div>
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<span style="font-size: 11.5pt; line-height: 115%;"><br /></span></div>
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<span style="font-size: 11.5pt; line-height: 115%;">Add
milk, bring to a rigorous simmer, and cook until milk evaporates and only clear
fat remains on the surface of the sauce, about 10-15 minutes. Add wine and
tomatoes and bring to a boil. Transfer mixture to the slow -cooker, cover,
and set temperature to high.<br />
</span><span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">When
the sauce comes to a boil in the slow cooker, tip the lid so that the cooker is
only partially covered, and allow the sauce to simmer for at least ten and up
to 12 hours. The sauce should be very thick. <o:p></o:p></span></div>
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<span style="font-size: 11.5pt; line-height: 115%;">Season
to taste with salt and pepper before serving.<o:p></o:p></span></div>
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<span style="font-size: 11.5pt; line-height: 115%;">Freezes
well. Store in airtight containers for up to three months.<o:p></o:p></span></div>
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<span style="font-size: 13.5pt; line-height: 115%;"><br />
</span><span style="font-size: 11.5pt; line-height: 115%;">*If
you prefer a smoother, less rustic sauce, use crushed tomatoes or tomato puree.</span><o:p></o:p></div>
<br />
<br />
©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com6tag:blogger.com,1999:blog-4414896026268813210.post-26115060949050617002013-04-15T10:39:00.000-05:002013-04-15T10:43:32.057-05:00Spinach Artichoke Melts<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOQIWehaUkQT0VA3Edmusryx_CAVfcwPh_a3J34Zzd5GaHohGud6gaP898oHAhQCj-F5Xe4Vx49H88t5hsfSyvp9HtaJT8gwVdmE7zucrSJstlPAH5z3lCtdHowzmb3ZUz7EhVnhd9MQ/s1600/SpinachArtichokeMelt1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOQIWehaUkQT0VA3Edmusryx_CAVfcwPh_a3J34Zzd5GaHohGud6gaP898oHAhQCj-F5Xe4Vx49H88t5hsfSyvp9HtaJT8gwVdmE7zucrSJstlPAH5z3lCtdHowzmb3ZUz7EhVnhd9MQ/s320/SpinachArtichokeMelt1.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b><a href="http://www.eatatburp.com/2013/04/spinach-artichoke-melts-for-grilled.html">Spinach Artichoke Melts</a></b><br />
Makes 4 melts<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">[<i><a href="https://sites.google.com/a/eatatburp.com/burprecipes/spinach-artichoke-melts">printable recipe</a></i>]</span></div>
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<b><span style="font-family: inherit;"><br /></span></b></div>
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<span style="font-family: inherit;">Ingredients:<br />
1 clove garlic, peeled<br />
1/2 teaspoon salt<br />
2 tablespoons diced shallots<br />
4 ounces cream cheese<br />
Half of one 14 ounce can quartered artichoke hearts, drained<br />
10 ounces frozen chopped spinach, thawed and squeezed dry<br />
4 ounces shredded Fontina cheese<br />
½ cup grated Parmesan cheese|<br />
8 slices soft sourdough bread<br />
4 tablespoons softened butter<br />
<br />
Directions:<br />
Add garlic and shallots to food processor with salt. When garlic is finely
chopped, add cream cheese and process until well blended. Add artichokes and pulse until incorporated,
scraping down the sides of the bowl as needed. Remove the artichoke mixture
from the food processor and place in a medium bowl. Stir in Parmesan and spinach.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Heat a skillet or sauté pan over medium heat.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Spread each slice of bread with approximately ½ tablespoon of butter. </span></div>
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<span style="font-family: inherit;"><br />
Spread the unbuttered sides of four slices of bread with a generous amount of
the spinach artichoke mixture and top each with about 1 ounce of grated
Fontina. Top with remaining bread slices, buttered side up.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="line-height: 115%;"><span style="font-family: inherit;">Transfer sandwiches to the hot skillet. Grill
until bread is golden and cheese is melted, turning once during grilling.</span><br />
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©<a href="http://www.blogger.com/www.eatatburp.com">BURP!</a>Lohttp://www.blogger.com/profile/17556786828389873562noreply@blogger.com1