For the Love of the Stove

Where to start with this one.  I doubt I will ever buy pickles again.  These were so delicious that I made a batch and then the next day made another batch and combined them.  I was afraid I'd run out.  Next, the 18,000 thousand island dressing is out of this world.  It's going on all sorts of stuff.  Now, the burger....superb.  You hear stories about never, ever pressing patties once they are on the heat....thumb your burger, make a well, and don't smoosh - well smoosh away.  These burgers were delicious and super juicy, even the leftover patties the next day.  And, the beef was 87/13 because that is what Costco happened to have that day.  No 80/20 meat for these and they were perfect.  We were tempted to say the Bobby Flay burger that we tried two weeks ago was the best burger....well, it was, until we made these.  Way to go Jeff!   Serve them with his Butter-Garlic Oven Fries with Herbs and you'll be in heaven.

Griddle Burger with 18000 Island Dressing and Quick Pickles
Recipe courtesy Jeff Mauro, Food Network

Prep Time:                 20 min
Inactive Prep Time:     10 min 
Cook Time:                 15 min
Level:                         Easy
Serves:                      4 servings

Ingredients
Quick Pickles:
    2 cups champagne vinegar (I couldn't find this so I used Colavita Aged white wine vinegar)
    1/4 cup granulated sugar
    1 tablespoon yellow mustard seeds
    1 tablespoon kosher salt
    2 cloves garlic, lightly smashed
    1 bay leaf
    1 English cucumber, cut into 1/8-inch slices
    1 tablespoon chopped fresh dill

18000 Island Dressing:
    1 cup mayo
    1/4 cup ketchup
    2 tablespoons sliced pickled jalapenos
    1 teaspoon Dijon mustard
    1/4 teaspoon granulated garlic
    Kosher salt

Burgers:
    1 1/2 pounds ground chuck
    8 ounces ground brisket
    1 to 2 tablespoons canola oil
    4 sesame seed buns
    4 to 8 slices white American cheese
    Tomato slices, for serving
    Iceberg lettuce, for serving

Directions
1. For the quick pickles: Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid. Let sit for at least 10 minutes. Chop 2 tablespoons for the dressing, and reserve the rest for serving.
2. For the 18000 island dressing: In a food processor add the mayonnaise, ketchup, jalapenos, chopped quick pickles, Dijon, garlic and some salt. Puree, taste and adjust seasonings if necessary.
3. For the burgers: Heat a cast-iron skillet or large heavy griddle pan over medium-high heat.
4. Combine the chuck and brisket and form into 4 balls with your hands.
5. Add the canola oil to the heated griddle. Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.
6. Butter and toast, or griddle, the sesame seed buns. Once toasted, add 1 to 2 slices cheese to each bottom bun. Place the burger on the bottom bun with the cheese. Top the burger with some tomato slices, quick pickles and iceberg lettuce. Spread some of the 18000 island dressing on the top bun and top the burger. Appreciate the old school classic.

Food Network Magazine, May 2012

I'm always looking for interesting side dishes and this has lots of my favorite herbs in it.  I ate the leftovers for a couple of days and when it was gone, I made it again.  I would actually get excited to go grab some out of the fridge.  I know, it's the little things.....

Ingredients
2 lemons
1/4 c vegetable oil
2 c long-grain rice
2 T rice wine vinegar
2 t packed light brown sugar
Kosher salt and freshly ground pepper
1/2 medium red onion, thinly sliced
1 medium carrot, shredded
1 Kirby cucumber, seeded and diced (my grocery store didn't have any so I bought and English cucumber and used half of that instead)
1/2 c chopped salted roasted peanuts
1/2 c fresh cilantro, roughly chopped
1/2 c fresh mint, roughly chopped
1/2 c fresh basil, roughly chopped
1 bunch watercress, tough stems removed, leaves torn

Directions
1. Remove 2 wide strips zest from 1 lemon with a vegetable peeler.  Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes.  Let the lemon oil cool.
2. Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water.  Transfer the rice to a large baking sheet and spread out, discarding the zest and fluff with a fork.  Let cool to room temperature.  
3. Meanwhile, make the dressing: Juice both lemons into a medium bowl.  Add the vinegar, brown sugar, 1 3/4 t salt and 1/2 t pepper and whisk until the sugar dissolves.  Discard the zest from the lemon oil, then whisk the oil into the dressing.  Add the onion slices and let marinate 15 minutes.
4. Add the carrot, cucumber, peanuts, cilantro, mint, basil, watercress and rice to a large bowl.  Add the dressing mixture and gently toss. 

Food Network Magazine, May 2012

Yet again, I read this and had to have it. (I think that seems to be my MO.)  I love asparagus, but adding bacon, what could be better??  If asparagus isn't your favorite, think again.  Now the recipe says to steam the asparagus, but I always roast my asparagus because I think it really enhances the flavor.  Your choice.

Ingredients
1 lb asparagus 
Salt and pepper to taste 4 strips of bacon, chopped
4 egg yokes
3 T water
1 T white wine vinegar
1 t dijon mustard
Pinch of cayenne
Salt
1 - 2 T chopped chives (optional - I didn't add them because my grocery store didn't have them and honestly, I didn't miss them.)


Directions
1. Heat oven to 400 F.  Snap ends off of asparagus.  Lay on a baking sheet and spray with Pam (or coat with olive oil), salt and pepper.  Cook for 10 - 20 minutes depending on how big they are. 
2. Cook bacon until crisp and drain on paper towels, reserving the drippings.
3. Combine egg yokes, water, white wine vinegar, dijon and cayenne in a heatproff bowl set over simmering water; whisk until thick, 4 minutes.  
4. Remove from heat and whisk in 1 T of bacon drippings, and salt to tase.  
5. Serve over asparagus and top with bacon and chives.
 

from Family Circle

I was looking for something healthy to go with a lemon-herb rice salad and this sounded perfect.  Huge success and super easy.  I like the idea of having such a quick, easy, delicious and really affordable way to make fish.  I could definitely eat this once a week.  Different sides would really change it up and there are so many things that would go with this main dish.  Two thumbs up.

Makes 4 servings
Prep: 5 minutes 
Bake at 425 for 15 minutes (My pieces were small so I went for a 400 degree oven.)

Ingredients
4 fresh or frozen tilapia fillets (about 1 1/2 pounds)
18 rich round crackers (such as Ritz)
1/4 c grated Parmesan cheese
3 T olive oil
3/4 t dried basil
2 T Dijon mustard
1/4 t salt
1/4 t black pepper
Lemon wedges (optional - but I thought added a great flavor to the fish)
Tartar sauce (optional - I can honestly say that I didn't read this part of the recipe but if you like tartar sauce it couldn't hurt for sure.)

Directions
1. Thaw fish if frozen.  Rinse fish; pat dry with paper towels.  Heat oven to 425 F.  Spray a baking sheet with nonstick cooking spray.  Place fish on prepared baking sheet.
2. In a plastic bag, crush crackers.  Add cheese, oil and basil; shake to combine. 
3. Brush top side of each fillet with about 1/2 t of the mustard and season with salt and pepper.  Press cracker mixture onto mustard coated side of fillets.
4. Bake at 425 F for 15 minutes or until fish flakes easily with a fork.  If desired, serve with lemon wedges and tartar sauce. 

Big surprise, I was watching Food Network, one of Giada's shows and I watched her make this.  I had to make it.  It's a bit time consuming because you have to saute all the vegetables in batches but it smells divine! 


By Giada De Laurentiis
Prep: 20 min
Cook: 20 min
Inactive: 8 hours
Serves 6

Ingredients
1/3 cup plus 1/4 cup extra-virgin olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar


Directions
1. Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. 
2. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. 
3. Using a slotted spoon, transfer the fried zucchini to a baking dish. 
4. Sprinkle generously with salt and pepper. 
5. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
6. Add the remaining oil to the frying pan. 
7. Add the carrots to the hot oil and saute until golden, about 5 minutes. 
8. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. 
9. Sprinkle generously with salt and pepper. 
10. Sprinkle the remaining garlic, basil, and mint leaves over. 
11. Drizzle the vinegar over the vegetable mixture and toss gently to coat. 
12. Cool to room temperature. 
13. Cover and marinate in the refrigerator overnight. 
14. Allow the vegetables to come to room temperature before serving. 
15. Transfer the scapece to a platter. Serve with bread, fish or chicken.