Special Recipes

CHIPOTLE BURGERS (PDF Version)

2 tablespoons canned chipotle chilies in adobo, including sauce
1 lb ground beef chuck
1/2 cup finely chopped onion
1 teaspoon salt
4 English muffins or hamburger buns, halved horizontally

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below. Meanwhile, open any whole chipotles and discard seeds, then mince chipotles.

Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties.

Grill burgers on lightly oiled grill rack, covered only if using gas grill, turning over once, 4 minutes total for medium-rare. Grill English muffins, cut sides down, until grill marks appear, about 30 seconds. Serve burgers in English muffins.

Cooks' note:
If you aren't able to grill outdoors, burgers can be cooked in a hot well-seasoned ridged grill pan over moderately high heat, turning over once, about 7 minutes total for medium-rare.

Grilling Procedure
If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
Hot: When you can hold your hand there for 1 to 2 seconds
Medium-hot: 3 to 4 seconds
Low: 5 to 6 seconds
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

Makes 4 servings.


CLASSIC FRENCH FRIES (PDF Version)

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes, peeled, rinsed, and dried
Sea Salt, to taste

1. Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters. Heat the oil to 325?F.2. Using a chef?s knife or a mandolin, cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Divide the potatoes into batches of about 1 cup each.

2. Fry the potatoes until lightly colored but not brown, 4 to 5 minutes per batch. Remove to a plate lined with paper towels. Repeat with remaining potatoes.

3. Heat the oil to 375?F. Fry the potatoes in 1-cup batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.

Makes 4 to 6 servings.


JALAPENO CHEESEBURGERS WITH BACON AND GRILLED ONIONS (PDF Version)

Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeno chile
1/2 teaspoon cayenne pepper

Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeno chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

16 bacon slices

Nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)

For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4- inches-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

Makes 8 servings.

Rick Ameil's Favorite Holiday Party Hors D'oeuvres (click below for recipes)

Holiday Hors D'oeuvres (pdf file)




Hamburger Heaven (click below for recipes from the popular t.v. show I Love Cooking)

Home Made French Fries

Jalapeno Cheeseburgers With Bacon And Grilled Onions

Bombay Sliders With Garlic Curry Sauce

Open-Face Chicken Burgers With Basil Mayo

Barbecued Pork Burgers With Slaw

king Creole Crab Burgers

Antonio's Potato Salad