Bloody Mary Burgers

Bloody Mary Burgers
Makes 4 burgers

[printable recipe]

Ingredients:
For the vodka tomato sauce:

3 tablespoons butter
1/2 onion, finely chopped
2 ribs of celery, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/4 – 1/2 teaspoon cayenne pepper
1/3 cup vodka
1 tablespoon lemon juice
1 6-ounce can tomato paste
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon sugar

For the burger:

1 pound ground chuck
2 tablespoons Worcestershire sauce
1 tablespoons prepared horseradish
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 English muffins, split and toasted

Optional toppings:

8 slices bacon, cooked
4 fried eggs
lettuce leaves
tomato slices

Directions:

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.

While celery and onions are cooking, combine ground beef, Worcestershire, horseradish, celery seed, salt and pepper. Mold into four burgers and set aside.

Preheat grill to high heat for direct grilling. When ready to cook, brush and oil grill grate.

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.

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.

©BURP!

Quinoa & Chorizo Stuffed Peppers

Quinoa & Chorizo Stuffed Peppers
Serves 4-6
[printable recipe]

Ingredients:
4 large red bell peppers
1 1/2 tablespoons butter, melted
1 1/2 tablespoons butter
1/2 cup onion, diced
2 garlic cloves, minced
1 cup uncooked, pre-rinsed quinoa
1 1/4 cups reduced-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 jalapeño pepper, seeded (optional) and minced
1 rounded teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1/2 pound fresh Mexican chorizo, casings removed if needed
1 15.5-ounce can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1/4 cup chopped fresh cilantro
2 cups shredded Monterey Jack cheese
Additional chopped fresh cilantro (optional)
Sour cream (optional)

Directions:

To make peppers:

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.

To make filling:

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.

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.

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.

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.

Serve hot. Top with sour cream and additional cilantro if desired.

*Depending on the size of your peppers, you may have leftover filling. It makes a delicious lunch or filling for burritos.

Make ahead: Peppers can be stuffed ahead and stored, covered, in the refrigerator for up to two days. Add cheese before baking.

©BURP!

Thai Style Coconut Shrimp Tacos

Thai Style Coconut Shrimp Tacos
Makes 8-10 tacos

[printable recipe]

Ingredients:

For the shrimp:

2 cups finely shredded coconut
5 tablespoon unsalted butter, melted
2 tablespoon olive oil
½ teaspoon cayenne pepper
1 teaspoon salt
1 1/2 pounds large (14-16 count) shrimp, peeled and deveined

For the slaw:

4 tablespoons sour cream
3 tablespoons mayonnaise
1 teaspoon lime juice
1 teaspoon fish sauce
1 heaping teaspoon red curry paste
2 teaspoons brown sugar
5 cups shredded cabbage
1 cup shredded carrots, about 2 small
1/2 cup cilantro, chopped
8-10 flour tortillas, warmed
lime wedges for serving

Directions:

Preheat oven to 425°F. Lightly oil large rimmed baking sheet.

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.

Bake shrimp until coating is golden brown and shrimp are opaque throughout when pierced with tip of knife, 10-15 minutes.

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.

To make tacos, place spoonful of slaw in each tortilla, top with 2-3 shrimp and squeeze of fresh lime juice.

©BURP!

Luscious Lobster Risotto

Luscious Lobster Risotto
[printable recipe]
Makes 4 servings

Ingredients:
3 6-ounce lobster tails
1 cup off-dry white wine, such as Riesling
1 clove garlic, minced
4 cups reduced-sodium chicken stock
4 tablespoon butter, at room temperature
1 medium leek, washed and finely diced
3 shallots, minced
1 1/2 teaspoons chopped fresh rosemary
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup Mascarpone cheese
Zest of one lemon
1/4 cup Italian flat leaf parsley for garnish, chopped

Directions:
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.

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.

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.

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.

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.

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.
©BURP!

Mustard Crusted Chicken Thighs

Mustard Crusted Chicken Thighs
Serves 4-6
[printable recipe]

Ingredients:

2 tablespoons butter, melted
2 teaspoons fresh rosemary, chopped
1 1/2 tablespoons garlic, choppe (about 6 cloves)
3 tablespoons Dijon mustard
2 tablespoons dry white wine
1/2 teaspoon salt
Freshly ground black pepper, to taste
Additional butter for preparing cast iron pan
6 chicken thighs

Directions:

Melt butter in small saucepan over medium heat. Remove from heat. Add chopped rosemary, garlic, mustard, wine, salt and pepper. Whisk until well combined.

Preheat the oven to 450 degrees. Lightly coat a 12-inch cast iron skillet with butter.

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.

Place skillet on stovetop over high heat. Allow pan to heat for about five minutes, then place skillet into preheated oven.

Bake for 30 minutes, or until well browned.

Allow chicken to rest for 5-10 minutes before serving.

©BURP!

Blackberry Turkey Meatballs

Blackberry Turkey Meatballs 
Makes about 18 meatballs
[printable recipe]

Ingredients:

For blackberry barbecue sauce:
12 ounces (about 4 cups) fresh or frozen blackberries
2 tablespoons butter
1 small yellow onion, finely chopped
1 jalapeño pepper, finely chopped
1 medium clove garlic, minced
2 teaspoons fresh thyme, chopped
4 tablespoons apple cider vinegar
2 tablespoons blackstrap molasses
a generous 2 tablespoons brown sugar
2 tablespoons prepared mustard
½ cup ketchup
½ teaspoon salt

For meatballs:
3 tablespoons butter
1 large egg
½ cup bread crumbs
¼ cup grated Parmesan cheese
¼ cup chopped parsley
2 medium cloves garlic, minced
¼ cup shallot, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pound ground turkey

Directions:
To make blackberry barbecue sauce:
Puree the blackberries in a food processor or blender until finely blended. Set aside.

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.

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

To make the meatballs:
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.

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.

Additional barbeque sauce is great on grilled chicken, pork, or ribs.

BURP!

Crockpot Korean Beef

Crockpot Korean Beef

[printable recipe]

2 tablespoons unsalted butter
5 pound beef chuck roast
3/4 cup soy sauce
1 cup packed brown sugar
6 cloves garlic, minced
3 scallions, both white and green portions, chopped
4 tablespoons fresh ginger, minced
6 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 teaspoons hot red pepper flakes

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.

Place the roast into the crockpot. Mix together remaining ingredients and pour over the top.

Cover the crockpot and cook on low for 8 hours.

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.

Shred beef and mix with juices before reheating.

©BURP!

Tequila Lime Butter Grilled Chicken

Tequila Lime ButterGrilled Chicken
serves 4

[printable recipe]

Ingredients:
4 boneless skinless chicken breast halves
½ cup tequila
½ cup freshly squeezed lime juice
zest of one lime
4 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon honey
2 teaspoons salt
3 tablespoons butter

Directions:
Place chicken breasts into a re-sealable gallon-sized plastic bag.

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.

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.

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.

©BURP!

Spring Ramp Pesto

Spring Ramp Pesto
Makes about 1 cup
[printable recipe]

1 cup roughly chopped ramp leaves

2 tablespoons chopped fresh tarragon

½ cup Parmesan cheese

¼ cup raw almonds
¼ cup sunflower oil
2 tablespoons lemon juice
salt

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.

Serve over grilled salmon, with pasta, or alongside scrambled eggs.

©BURP!

Rustic Crockpot Bolognese Sauce

Rustic Crockpot Bolognese Sauce
Makes enough sauce for 4 lbs of pasta

[printable recipe]

Ingredients:
3 T unsalted butter
1 large onion, finely chopped
3 large carrots, finely chopped
3 ribs of celery, finely chopped
5 cloves garlic, finely chopped
2 pounds Italian sausage (casings removed)
1 pound ground beef
1 can tomato paste
2 teaspoons dried thyme
3 cups whole milk
3 cups dry white wine
Two 28 ounce cans of diced tomatoes*
salt and pepper

Directions:
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.

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.

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.

Season to taste with salt and pepper before serving.

Freezes well. Store in airtight containers for up to three months.

*If you prefer a smoother, less rustic sauce, use crushed tomatoes or tomato puree.

©BURP!

Pitzotl Salami Stuffed Chicken Breasts

Pitzotl Salami StuffedChicken Breasts
[printable recipe]
Serves 4

Ingredients
6 tablespoons kosher salt
2 quarts cold water
4 boneless chicken breast halves
freshly ground black pepper
4 tablespoons butter, softened
1 clove garlic, minced
1 ½ tablespoon minced fresh cilantro
1 teaspoon ground cumin
½ cup oil-packed sundried tomatoes, drained and chopped
3/4 cup crumbled Queso Fresco
24 thin slices Bolzano Pitzotl salami

Directions
Cover a cutting board with plastic wrap. Lay down each chicken breast. Place your non-cutting hand on top of the breast. Insert your knife into the thickest part of the breast. Using a sweeping motion, slice into the breast until the knife reaches the middle. Open the chicken breast like a book. Cover it with another sheet of plastic wrap. With the smooth side of a meat mallet, gently pound out the butterflied  breast until it is about ½ inch thick all over.  Repeat for all four breasts.

Dissolve 6 tablespoons salt in 2 quarts cold water in large container. Add pounded breasts, cover with plastic wrap, and refrigerate for 30 minutes.

Meanwhile, combine butter, garlic, cilantro, and cumin. Mix until smooth and blended.

Remove breasts from brine and dry thoroughly inside and out with paper towels.

Preheat an oven to 375 degrees F.

Season breasts with black pepper. Spread equal amount of butter mixture over each breast. Place 6  slices of salami in the center of each breast and top with approximately 2 tablespoons of the sundried tomatoes and 2-3 tablespoons of queso fresco.  Fold in the ends of the chicken breast and roll up the chicken into a fairly tight roll.  Evenly space three 12-inch pieces of kitchen twine beneath each breast and tie, trimming any excess.

Place stuffed chicken breasts, seam side down, into a lightly greased  baking pan. Season the outside with black pepper, and place into the preheated oven. Bake for about 40 minutes, or until chicken breasts are browned and cooked to an internal temperature of 165 degrees.

©BURP!

Baked Chicken Taquitos

Baked ChickenTaquitos

Makes 20 taquitos

[printable recipe]

Ingredients:
3 cups cooked shredded (or chopped) chicken – about 2 large breasts
5 tablespoons butter, divided
1 medium onion, diced
2 chipotle chiles en adobo, minced
1 ½ teaspoons cumin
3 tablespoons fresh cilantro, chopped
8 ounces Monterey Jack cheese, shredded
20 small corn tortillas

Directions:
Preheat oven to 400 degrees.

Place cooked chicken into a medium bowl. Set aside. Melt 1 tablespoon butter in a small frying pan over medium heat.  Add onions and sauté until tender.  Stir in minced chipotle peppers and cumin.  Add to chicken, along with chopped cilantro and grated cheese. Mix to combine.

Melt remaining 4 tablespoons butter in a small saucepan. Set aside. Line 2 baking sheets with a silpat or parchment paper and brush lightly with butter.

To make taquitos: Heat griddle or nonstick pan over medium heat. Place one tortilla on the pan , turning until pliable. Remove the tortilla to a clean work surface. Add about 3 tablespoons of filling to the bottom third of each warmed tortilla and roll it away from you into a tight cigar. Place the taquito on the baking sheet, seam side down. Repeat with remaining tortillas and filling, leaving ample space between the taquitos to allow for the tortillas to crisp.

Brush taquitos with melted butter, and bake for 20-25 minutes, or until they are browned and crispy.  Cool slightly before serving.

Serve with guacamole, salsa, and sour cream.

 ©BURP!

Crockpot Pork Roast with Melted Apples

Crockpot Pork Roastwith Melted Apples
Serves 8-10

[printable recipe]

Ingredients:

• 5 lb pork shoulder roast
• 1 tablespoon cracked pepper
• 4 tablespoons herbs de Provence
• 5 cloves garlic, minced
• 2 teaspoons salt
• 3 tablespoons butter
• ½ cup white wine
• 4 tart apples, peeled, cored and sliced into 8 pieces
• 1 very large onion, thinly sliced

Directions:

Mix together pepper, herbs de Provence, garlic and salt to form a paste. Rub the roast liberally with the spice mixture, being sure to push the paste into all the nooks and crannies of the roast.  Wrap tightly in plastic wrap and place in the fridge overnight.

About an hour before you’re ready to proceed with the recipe, pull the roast out of the refrigerator and allow it to come to room temperature. 

Place the apples and onion into the bottom of your crockpot.

Melt butter over medium-high heat in a frying pan or Dutch oven large enough to accommodate your roast.  When foam subsides, place the roast in the pan and cook for 3-5 minutes per side until richly browned.  

Remove the roast and place into the crockpot.  Deglaze pan with wine, and scrape wine into the crockpot with all the caramelized brown bits.

Turn your crockpot to low and allow to cook for about 10 hours, or until your roast is tender.

Carefully remove your roast from the crockpot and allow to rest on a platter for 10-15 minutes. Meanwhile, using a slotted spoon, remove apples and onions from the crockpot and place in a large bowl or blender canister.  Puree as desired to produce a savory apple sauce.

Serve the applesauce alongside the roast.

NOTE: You will need a large 6-quart crockpot for this recipe.  However, this recipe can be easily halved to accommodate a smaller roast.

©BURP! Where Food Happens

Roasted Chicken with Dill-Garlic Butter

Roasted Chicken with Dill-Garlic Butter
Serves: 4-6
[printable recipe]

Ingredients:

• One whole 4 pound chicken, preferably free-range
• Fine sea salt and freshly ground black pepper
• 6 tablespoons unsalted butter, at room temperature
• 3 cloves garlic, minced
• 1/2 cup chopped fresh dill, plus 1 large bunch fresh dill for stuffing chicken
• 1 lemon, quartered

Instructions:

Preheat the oven to 425.

Rub the chicken with salt and pepper, making sure to season it well, including inside the cavity. In a small bowl, combine the butter, garlic and chopped dill. Rub the chicken with about 2 tablespoons of the dill butter. Carefully lift up the skin from the chicken breasts at the cavity, using your fingers to loosen the skin; be careful not to tear it. Slide another 2 tablespoons of the dill butter under the skin of the breast, pulling the skin back over the meat when you are done. Set aside the remaining butter. Fill the cavity of the chicken with the lemon quarters and the bunch of dill.

Place the chicken into a roasting pan. Place the pan on the middle oven rack and roast for 25 minutes.

Meanwhile, gently melt the remaining 2 tablespoons of dill butter. Remove the chicken from the oven and brush it with the melted butter.

Reduce the oven temperature to 350°F. Return the roasting pan to the oven and roast for 50 to 60 more minutes, or until the chicken registers 162 degrees on an instant-read thermometer when pierced in the deepest part of the thigh. Transfer the chicken to a carving board and let it rest, uncovered, for 15 minutes before serving.  Dredge the sliced meat in the pan drippings before serving to enhance the meat’s flavor.

NOTE: Dill garlic butter can be made ahead and frozen for up to 6 months. Thaw before using. Our advice would be to keep plenty of it on hand so that you can whip out a delicious roasted chicken anytime you like. Dill garlic butter is also great for serving with grilled fish, baked potatoes, or steamed vegetables.

©BURP! Where Food Happens

Coffee rubbed ribeye with chipotle butter

Coffee Rubbed Ribeye with Chipotle Butter
[printable recipe]

serves 4

Ingredients:

2 14-16 oz. ribeye steaks
1 Tablespoon fresh finely ground coffee
2 teaspoons brown sugar, packed
1 ½   teaspoons freshly ground black pepper
1/2 teaspoon dried Mexican oregano, crushed
1/2 teaspoon Kosher salt

Chipotle butter (recipe below)

Directions:
Take your steak out of the refrigerator 30 minutes to an hour before its time to start cooking. You want your beef to be at room temperature by the time you are ready to put it on the grill.  The reasons? A cold steak takes longer to heat up and thus will dry out more. Additionally, a cold steak will contract as it makes contact with the hot grill, making it tougher.

Preheat your grill until it is screaming hot.  

While the grill is preheating, stir together the coffee, brown sugar, black pepper, oregano and salt. Rub the mixture onto the steaks just before placing them on the grill.

Place the meat on the grill and close the cover. Cook for 3.5 minutes per side, depending on the thickness of your steaks, for medium rare. Adjust the cooking time accordingly if you would like your steak more well done.

Transfer steak to a serving plate and quickly top with a slice or two of the chipotle butter. Cover with a tent of foil and allow the meat to rest for about 10 minutes, during which time the butter will melt and the flavors will seep into the steak.

Serve with plenty of vegetables alongside.

Chipotle butter

Ingredients:
1 stick (4 ounces) unsalted butter, softened
2 canned chipotle chiles, minced, plus 2 teaspoons adobo sauce from the can
salt and freshly ground pepper

Directions:
Blend the softened butter with the chipotle, adobo sauce and season with salt and pepper to taste. 

Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours or more before serving. You can store the butter tightly wrapped with plastic film in the refrigerator or freezer for up to three weeks.  Bring to room temperature before using.

©BURP! Where Food Happens

No Fuss Spiral Sliced Ham with Pineapple Rum Chutney

No Fuss Spiral Sliced Ham with Pineapple Rum Chutney

[printable recipe]

Ingredients:
spiral sliced half ham
water

Directions:
Place the ham into your slow cooker. Add ½ cup or more of water to cover the bottom of the cooker. Cover and cook on low for 5-8 hours, until ham is heated through.  An 8-9 pound ham will take approximately 5 hours in an average slow cooker.

Serve with pineapple chutney (recipe follows)

Pineapple Chutney

Ingredients:
1 tablespoon coconut oil
1 medium onion, diced

2 tablespoons fresh ginger, peeled and minced
½ teaspoon salt

½ cup white rum

1 fresh pineapple, peeled, cored and diced into ½ inch pieces

½ cup fresh lime juice

½ cup brown sugar

½ teaspoon ground allspice

1 ½ teaspoons chopped fresh thyme

Pinch of crushed red pepper

Directions:
Heat oil in a large saucepan over medium-high heat.  Saute onion until for 2-3 minutes, or until slightly soft.  Add ginger and salt. Cook for about 2 minutes, stirring constantly.

Add rum to pan; cook 30 seconds or until most of the liquid has evaporated. Stir in pineapple, lime juice, sugar and spices; bring to a boil. Cook 15-20 minutes, stirring occasionally, until pineapple is tender and liquid has thickened up to an almost “jammy” consistency. Remove from heat; cool slightly before serving.

The chutney can be made ahead and refrigerated for up to 3 days. Reheat slightly before serving, if desired.

©BURP! Where Food Happens

Crockpot Turkey Meatloaf

This meatloaf is delicious and simple to put together, even on a weeknight, thanks to the fact that it can be cooked in the crockpot. It's also chock full of delicious vegetables. See the original blog post for additional tweaks that would make this meatloaf even better.

Crockpot Turkey Meatloaf
serves 10-12
best in a 6 quart oval crockpot
[printable recipe]

2 lbs ground turkey
3 slices whole wheat bread, made into fresh bread crumbs
2 ribs celery, minced finely
1 large carrot, minced finely
14 shiitake mushrooms, minced finely
1 large onion, minced finely
1 apple, grated
1 tablespoon herbs de Provence
1 tsp salt
1/3 cup mushroom stock

Place all ingredients into a large bowl and mix gently but thoroughly until all elements are combined.  Shape the meat into a large loaf in a shape that will fit inside of your crockpot.

Tear off a sheet of aluminum foil about 24 inches in length. Place along the edge of your countertop and tear in half lengthwise, creating two 24 inch strips.  Fold each strip in half lengthwise, and then in half again.  Place the strips in your crockpot in a criss-cross shape, centering them.  The edges of the strips will hang over the outside of the crockpot.

Place the loaf on top of the aluminum foil strips.  Bend the foil strips toward the meatloaf so that they won't prevent the cover from closing properly.

Cover the crockpot and cook the meatloaf on low for 8 hours.

©BURP! Where Food Happens

Easy Baked Chimichangas

Easy Baked Chimichangas 

[printable recipe]

makes 6 chimichangas

4 cups shredded cooked chicken (or Cuban pork*)

1 small onion, minced
1 ½ tsp ground cumin

1 tsp crushed Mexican oregano

2 tsp chili powder (or to taste)

2 cups shredded Monterey jack cheese

6  ten-inch flour tortillas

grapeseed, olive, or coconut oil  for brushing

Preheat oven to 425ºF

Heat 1 T oil in the bottom of a large skillet over medium heat.  Add minced onion and sauté just until beginning to soften.  Add chicken, cumin, oregano, and chili powder. Stir to combine.

Top each tortilla with about ½ cup of chicken mixture and ¼ cup of cheese. Roll up, envelope style and place seam side down on a greased sheet pan.   Repeat until all filling has been used.

Brush top side of chimichangas with oil.  Bake, uncovered, 20 minutes, or until lightly browned and crisp.

* if using Cuban pork for this recipe, you can eliminate onion and additional seasonings

©BURP! Where Food Happens

Maple Brined Turkey

Maple Brined Turkey
[printable recipe]

12-14 lb turkey
6 quarts water
2 cups dark brown sugar
1 1/2 cups Grade B maple syrup
1 1/2 cups Bragg’s liquid aminos, or soy sauce
3/4 cup kosher salt
3 heads garlic cloves, unpeeled and smashed with the back of a knife
8 bay leaves
3 T dried thyme
6 T minced fresh ginger 
3 tsp red pepper flakes

Combine all ingredients in a large pot. Bring to a boil, then simmer for 10 minutes. Refrigerate until cold.

To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat.

Place turkey in large stockpot. Pour cooled brine over the top, adding additional water as necessary. Refrigerate for 24-48 hours, turning bird occasionally.

For a crisp skin, remove bird from brine, pat dry, and place in a roasting pan overnight (uncovered).

For traditional roasted turkey:
Preheat oven to 500ºF.  Roast turkey for 30-40 minutes.  Reduce oven temperature to 350º and bake until bird reaches an internal temperature of 160º in the deepest part of the thigh.  Using this technique, a 14 pound bird should require a total of about 2 hours for roasting.

For smoked turkey:
Smoke with Apple or Cherrywood.  In a traditional smoker, you should figure you’ll need about 30 inutes per pound when smoking at about 230 degrees F.  We use an Orion Convection Cooker with amazing results.  Cooking time is about 7 minutes per pound (1 ½ hours for a 12 lb bird).

©BURP! Where Food Happens

The Cream City Burger

The Cream City Burger
[printable recipe]
serves 4

1 1/3 lb (4 large) fresh bratwurst links, casings removed
1 1/2 T butter
1 T extra virgin olive oil
2 large onions, thinly sliced
pinch of salt
½ cup Riverwest Stein beer (or another lager)
Beer cheddar sauce (recipe below)
4 pretzel buns

In large, heavy skillet over medium-high heat, melt butter and oil. Add sliced onions and a pinch of salt. Stir to coat onions with butter and allow to cook undisturbed for 5-10 minutes, or until beginning to brown.

Continue to cook onions, stirring occasionally, until well caramelized (turning down the heat if the onions appear to be browning too quickly).

Add beer to onions and stir to incorporate. Bring to a boil and allow to bubble until the alcohol flavor has dissipated and there is very little moisture left in the pan.  Set onions aside.

Form the sausages into four patties.  Preheat grill to high heat for direct grilling. When ready to cook, brush and oil the grill grate.

Place burgers on the hot grate and grill until cooked through, 6-7 minutes a side. To test for done-ness, insert an instant-read thermometer through the side of the burger into the center. The temp should be at least 160 degrees F for medium.

Place one burger on each pretzel roll. Top with onions and cheese.

Beer Cheddar Sauce
makes approximately 3 cups of sauce

4 T butter
4 T all purpose flour
1 ½ cups Riverwest Stein (or other lager) beer
¾ cup heavy cream
1 ½ cups Springside beer cheddar cheese, shredded

Melt butter in a medium saucepan over medium heat.  When butter is melted, whisk in flour.  Continue whisking and allow the mixture to cook for an additional 2 minutes.  Slowly pour in the beer and cream, whisking constantly.  Bring the mixture just to a boil and whisk until thickened.  Sprinkle cheese into the cream and beer mixture, whisking until smooth.

Beer cheese sauce can also be used as a sauce for pasta, a topping for nachos, or a dipping sauce for pretzels.

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