The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard

1/4 c Dijon Mustard
1 T prepared Horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2 slices
2 T Canola Oil
Kosher Salt and Freshly Ground Black Pepper
2 lbs ground Chuck
8 slices Cheddar Cheese (preferably a mix of white & yellow)
4 slices beefsteak tomato
4 lettuce leaves

1. Whisk together the mustard and horseradish in a small bowl; set aside.
2. Preheat a grill to high or a grill pan over high heat.
3. Brush the onion slices with the oil on both sides and season with salt and pepper.
4. Grill the onion slices for 3-4 minutes on each side, until lightly golden brown.
5. While the onion is grilling, form the meat into 4 burgers.
6. Season the burgers on both sides with salt and pepper.
7. Grill for 3 to 4 minutes on each side for medium.
8. Add 2 slices of the cheese to the top of each burger, cover the grill and let melt about 1 minute.
9. Place the burgers on the buns sandwiched with onion, tomato, lettuce and a dollop of horseradish mustard.

[ as seen in "BOBBY FLAY'S MESA GRILL COOKBOOK, explosive flavors from the southwestern kitchen" by Bobby Flay, Stephanie Banyas and Sally Jackson ]

Mediterranean BLT

4 small vine ripened tomatoes, halved
1 head garlic, halved
1 T extra virgin olive oil
sea salt and cracked black pepper
1/4 c basil leaves
1 loaf Italian bread
8 slices provolone cheese
1 bunch arugula
extra virgin olive oil, extra
balsamic vinegar

1. Preheat the oven to 400 degrees.
2. Place the tomatoes and garlic in a roasting ban and drizzle with the oil.
3. Sprinkle with sea salt and cracked black pepper and roast for 40 minutes or until garlic is soft and tomatoes are slightly dried.
4. Add the basil leaves and continue baking for 5 minutes or until the leaves are crisp.
5. Remove 4 thick slices from the loaf of bread and lightly toast on both sides.
6. Peel the roasted garlic cloves and spread half onto the toast.
7. Top with the provolone, mortadella, arugula, basil and roasted tomatoes.
8. Sprinkle with the remaining roasted garlic, drizzle with olive oil and balsamic vinegar and serve.

*** Can also be topped with a fried or poached egg (Urban Bake suggestion)

[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]

Bagel with Smoked Salmon and Caper Salsa

4 plain or rye bagels
1/3 cup cream cheese
6 1/2 oz sliced smoked salmon
2 scallions, chopped
2 plum tomatoes, finely chopped
2 T baby capers
2 T finely chopped fresh dill
2 T lemon juice
1 T extra virgin olive oil

1. Cut the bagels in half and spread the bottom generously with cream cheese and top with the salmon.
2. Combine the scallions, tomatoes, capers, dill, lemon juice, olive oil in a bowl.
3. Pile this mixture on to the salmon and serve.

[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]

Mixed Mushroom Frittata

3 T extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 T, thyme leaves, freshly chopped
3 cups, mixed wild and cultivated mushrooms (such as chanterelles, portobello, shiitake and white button)
6 eggs
2 T fresh flat leaf parsley, chopped
sea salt and freshly grated black pepper

1. Put 2 tablespoons of the oil in a non-stick skillet, heat gently, then add shallots, garlic and thyme.
2. Gently saute for 5 minutes until softened but not browned.
3. Meanwhile, brush off any dirt clinging to the mushrooms and wipe caps clean.
4. Chop or slice coarsely and add to the skillet.
5. Saute for 4-5 minutes until just starting to release their juices.
6. Remove skillet from heat.
7. Put the eggs in a bowl along with parsely a little salt and pepper, beat briefly then stir in mushroom mixture.
8. Wipe skillet clean with paper towels.
9. Heat the remaining tablespoon of oil in the clean skillet and pour in the egg and mushroom mixture.
10. Cook over medium heat for 8 - 10 minutes utnil set on the bottom.
11. Transfer the skillet to a preheated broiler and cook the frittata for 2-3 minutes, until the top is set and spotted brown.
12. Let cool, then serve, or wrap and wax paper for transport to the picnic.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Onion, Thyme and Goat Cheese Tarts

3 T butter
1 lb onions, thinly sliced (about 4 cups)
2 garlic cloves, crushed
1 T fresh thyme leaves, chopped
3/4 lb puff pastry dough, defrost if frozen
all purpose flour, for dusting
8 oz goat cheese
sea salt and ground black pepper
fresh thyme sprigs for garnish


1. Put the butter in a skillet and melt over low heat.
2. Add the onions, garlic and thyme and saute gently for 20 - 25 minutes until softened and golden.
3. Season to taste with salt and pepper.
4. Remove from the heat and let cool.
5. Put the dough on a lightly floured counter and roll out to form a rectangle. ( 8 x 6 inches), trim sides
6. Cut the rectangle in half lenthwise and into 4 crosswise, making 8 pieces total
7. Divide the onion mixture between the puff pastry spreading it over the top. Leave a thin border around the edges.
8. Cut the cheese in 8 slices and arrange 1 slice in the center of each pastry.
9. Transfer the pastries to a large baking tray and bake in a preheated oven at 425 degrees for 12 - 15 minutes, until the dough has risen and the goat cheese is golden.
10. Remove from oven and let cool.
11. Garnish with a fresh sprig of thyme when serving.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Super Bowl Recipes

Michael Chiarello's

Grilled Chicken Sandwich

with Grilled Mushroom Vinaigrette

(as seen at foodnetwork.com)

~  4 individual mini ciabatta loaves

~ 1/2 - 3/4 cup olive oil plus more for brushing the bread

~ salt & pepper

~  1 lb mixed fresh mushrooms (such as; chantrelles, shiitake, morels as well domestic)

~ 2 tsp finely chopped fresh thyme leaves

~ 1 T minced garlic

~ 1 T minced shallot

~ 2 T sherry vinegar

~ 2 T finely chopped fresh flat leaf parsley

~ 4 boneless, skinless chicken breast, halves

~3-4 c arugula or watercress

1.    Cut each ciabatta loaf in half.  Brush the inside of each half with olive oil and season salt and pepper.  Place on a baking sheet and set aside.

2.    Prepare the grill to medium heat.  Place the bread on the grill, away from the direct heat and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.

3.   Leave the mushrooms whole and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic and salt and pepper to taste.  Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms) turning at least once, until browned and cooked through, about 7-8 minutes.

4.  In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme and salt and pepper to taste.  Stir well. Let the mushrooms cool, finely chop and add to the marinade bowl.  Toss well.  (the mushroom vinaigrette may be made a day ahead of time, covered and refrigerator and bring to room temperature before serving).

5.  Sprinkle salt and pepper on both sides of the chicken.  Drizzle with a little olive oil.

6.  Place the chicken on the grill and cook until browned, about 2 minutes.  Turn over, move to the edge of the grill away from the direct heat, and continue to cook until opaque throughout, about 7 minutes.  Remove to a plate.

7.  In a bowl,  toss the arugula with the vinaigrette.  Slice the chicken breast crosswise at a 45 degree angle.  Pour any accumulated chicken juices into the mushrooms and stir.  Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken.  Divide the arugula among the sandwiches.  Place remaining slices of bread on top and serve immediately.

Super Bowl Recipes

Bobby Flay's 

Muffaletta

(as seen on the www.foodnetwork.com)

~ 1 cup mayonaise

~ 1/4 cup sherry vinegar

~ 2 T dijon mustard

~ 1 T  honey

~ 1 red onion, diced

~ 2 cups (each) picholine & cerignola olives, coarsely chopped  (found out Whole Foods & Bristol Farms)

~ 1 cup piquillo peppers, roughly chopped

~ 1 bunch flat - leaf parsley, roughly chopped

~ 1/4 cup  oregano leaves

~  kosher salt

~ freshly ground pepper

~ 1 muffaletta or small round Italian laaf

~ 2 oz each, thinly sliced Genoa salami, hot soppresata, Salchico de vic and other dry salami & serrano ham

~ 2 oz thinly sliced manchego cheese

1.  Whisk together the mayonaise, vinegar, mustard and honey in a large bowl.  Add the onion, olives, peppers, parsley and oregano; toss, and season to taste with salt & pepper.

2.  Slice the bread in half and pull some of the interior from the top half.  Spread some of the olive salad on each half.  You will probably have some salad left; it holds well in the refrigerator.

3.  Layer the meat and cheese on the bottom half, alternating layers of meat with thin layers of cheese.  Cover with the top half and press gently, slice and serve.

[8 servings]