Football season is just around the corner so I thought I would whip out some new gameday recipes. I’ll lead off with this recipe straight out the Waco’s Little Italy neighborhood. . . if Waco had a Little Italy. Guido’s Burrito Fritto is simply a chimichanga filled with pepperoni and mozzarella cheese with marina dipping sauce.
|Guido’s Burrito Fritto||
- 4 8″ flour tortillas
- 1 TBL flour
- 1 TBL water
- 8 ounces shredded mozzarella cheese
- 32 pepperoni slices
- 1 cup of your favorite marinara
- Heat each tortilla on a griddle or in the microwave. Cover with warm moist towel until you are ready for them.
- In a small bowl combine the water and flour to make a paste.
- On the bottom third of a tortilla place two ounces of cheese and eight peperoni slices.
- Fold into burrito (step by step diagram HERE).
- With a brush, paint the seems of your burrito with the flour paste. This should seal the burrito so it does not leak.
- Freeze for at least one hour.
- Deep fry at 350 degrees for 4 minutes, turning if nessecary.
You can stuff these with any or all of your favorite pizza toppings.
People across the country will uncover their grills this weekend for Memorial Day, but what food will they prepare? According to Food Network data, grilling trends differ depending on what part of the country you’ll be partying in this weekend.
For example, East Coasters are the top searchers for Grilled Chicken on FoodNetwork.com, while BBQ Chicken leads the way in the West. There’s a difference? Yes. Although the two dishes share a common tool – the grill – Grilled Chicken is prepared relatively fast and at high temperatures and not prepared in BBQ sauce. Food Network has a couple examples of Grilled Chicken recipes that are hot this year: Grilled Chicken Tostadas; Chicken Satay; Marinated Chicken Breasts.
BBQ Chicken tops West Coast searchers and is really the exact opposite of Grilled Chicken. BBQ is a slow cook that uses smoldering and lower heat to achieve perfection and is lathered in the grill master’s favorite BBQ sauce.
Additionally, Food Network uncovered recipes exclusive to specific regions. Our data shows that Low Country Boil will headline Memorial Day parties in the South this weekend, while the Midwestern will be busting out the Black Bean Salsa.
Lastly, it’s not Memorial Day without burgers, which are trending country-wide thanks to National Burger Day on May 28th. Food.com data shows there is a homemade burger bun movement sweeping the country while the West Coast searches for decadent burger patties and the East prefers a twist on the classic burger – Hamburger Soup. Here are a few trending burger and homemade bun recipes from Food Network: Homemade Hamburger Buns; Bestest Hamburger Soup; Uncle Bill’s Hamburger Patties.
Now here’s one of my recipes.
|The Beach Burger||
- The Beach Burger
- 1 pound 85/15 Certified Black Angus ground chuck
- 1 tablespoon of Old Bay Seasoning
- 3 standard hamburger buns or Keyser rolls
- Salt & pepper to taste
- 1 dozen Gulf oysters
- 1 cup butter milk
- 1 egg
- 2/3 cup cornmeal
- 1/3 cup masa harina
- 1 tablespoon Cajun seasoning
- Cooking oil
- Beach Rémoulade (2/3 cup tarter sauce, 1/3 cup cocktail sauce, 1 teaspoon Old Bay Seasoning, 1 dash Worcestershire sauce).
- In a large bowl combine the chuck with the Old Bay and mix thoroughly. Divide into three equal sized balls and form into patties adding salt and pepper to taste. Set aside while your grill comes to temperature. When grill is ready cook burgers as normal.
- While the burgers are cooking combine in a paper bag the cornmeal, masa & Cajun seasoning. Set aside. Whisk the egg with the buttermilk in a bowl to make an egg wash adding salt and pepper to taste. Drain the liquid from the oysters and drop them into the egg wash. Bring cooking oil to 375 degrees in a pot or deep fryer. Once you have removed the burgers to rest toast the buns and move oysters from the wash to the dredge (shaking off excess of both) and into the hot oil. Fry for roughly 2 minutes, turning as necessary.
- To assemble place a patty on the bottom of a toasted bun, then three oysters, a drizzle of Beach Burger Rémoulade and finally slather a healthy dollop of Beach Burger Rémoulade on the top bun. Serve with favorite burger condiments. The burger in the picture is served with a cheese grits timbale, salt & pepper fries and a lemon wedge garnish.
Food Network is helping you prepare for Cinco de Mayo by pooling the talents of their chefs for an unbelievable Mexican menu. Check out this recipe from Tyler Florence.
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Or, you know, just watch Tyler do it.
Growing up in Mobile, AL my family had a very basic New Year’s Eve tradition. My father, a deputy sheriff, had worked more than enough fireworks related accidents. Therefore nothing more volatile than a sparkler was ever part of our celebration. Still we had a tradition-rich New Year’s.
Each of us kids was given a dollar bill to keep in a pocket. The superstition was that if you didn’t have money in your pocket at midnight you’d be broke all year long. Most of the evening was spent playing with whatever toys or games we received for Christmas while my mother was busy in the kitchen preparing the feast for the next day. The usual “good luck” foods like collard greens, black eyed peas, cornbread and a fresh baked ham.
An hour or so before midnight my father would slice some of the fresh ham and pan fry it for a little caramelization on this old cast iron griddle. Once the ham was browned he would then assemble sandwiches with the ham, mayonnaise and yellow mustard between two slices of white bread. My mother loved cheese so as a special touch we would add a few slices of Jarlsberg. The sandwiches would then go on the old griddle until toasty. Simple but truly delicious.
Those ham sandwiches, dripping with melted Jarlsberg, were one of my mother’s favorite meals of the year, I think because it was one of the few she didn’t have to cook herself. She and I had a wonderful relationship because her eyes were always bigger than her stomach. My stomach for that matter was always a bottomless pit.
You can make this sandwich yourself using smoked ham but it is better with fresh baked ham, especially if it was baked my mother. The flavor is similar to a Cuban sandwich. Most likely I am a fan of the Cuban because it takes me back to those New Year’s Eves of my childhood.
At midnight, bellies full, we would count down the last ten seconds of the old year before screaming, “Happy New Year!” Kisses and hugs were exchanged and maybe a sip or two of something naughty. Before long we were unconscious, pork and a swallow of Whiskey Sour makes an excellent sedative for a youngster. We needed the rest, too, because the next day would be a torrent of soul food and football, the cornerstones of life.
Sure it was a bland, humdrum way to spend a New Year’s Eve but it is a heck of a lot better than watching a giant Moonpie dangle from a construction crane or dodging drunks on the highway. It is also one of my most cherished childhood memories.
My dear mother passed away last month and I know that I will never again get to finish the last few bites of her sandwich for her. But I am happy that at our last Christmas celebration we had all the makings of of those New Year’s sandwiches. There was ham, mayo, mustard, plain white bread, Jarlsberg and for the last time my mother.
Jarlsberg is the perfect cheese for this sandwich because of its buttery, rich texture and easy melt-ability (New Word!). It’s nutty undertones go perfectly with creamy mayo and tangy mustard. You can learn more about Jarlsberg by visiting their blog, jarlsbergusa.wordpress.com or maybe even take in the Eat, Write, Retreat conference this May where they will be one of the sponsors.
You don’t have to wait for New Year’s Eve to make these sandwiches. They are great for a middle of the week quick meal, a late-night snack or for your Super Bowl or March Madness party. Check it out.
|Griddle Ham Sandwiches with Jarlsberg||
- 2 pounds baked fresh ham, sliced (may substitute smoked ham)
- 16 slices white bread
- 16 slices Jarlsberg or Jarlsberg light
- Mayonnaise and mustard to taste
- Heat a cast iron griddle or skillet to medium heat.
- Pan fry the ham until hot. Remove and set aside.
- On one slice of of bread put a healthy amount of mayo, on another a heavy amount of mustard. Place the two pieces together to and twist to mix the condiments lightly.
- Open the bread back up and add four ounces of ham and two slices of Jarlsberg.
- Place the sandwiches on the griddle and cook until toasty, turn and cook until the other side is also toasty.
- Repeat until all ingredients are gone.