Topolobampo Envy

June 27, 2010 at 6:06 pm | Posted in Chicken, Mexican/Southwest, Salads | 20 Comments
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Son Sean and DIL Stacey had us over for a beautiful dinner on Father’s Day.  And I mean beautiful. Sean is a well-known artist whose creative flare is equally evident in the dishes he served up. Before we get to the food, why not take a look at his website seanbrownartist.com so I can get that shameless proud parent plug out of the way.  🙂

But wait,  there’s one more piece of business I need to address before we talk about the food. And by the way, I’m pretty sure my fellow Rick Bayless groupie friend  Heather over at Girlichef  will throw almost as big a fit as I threw. 

I walked in the door to see a shiny brand spanking new copy of the Rick Bayless Mexican Everyday cookbook laying on the coffee table. “Oh good, we’re having Mexican” was my first thought. But then became suspicious and wondered why the cookbook wasn’t in the kitchen. Sure enough I opened it up to find THIS:

That’s right, autographed by the genius himself. I briefly went into a coma then eased into a stunned state until I could gather the facts. I swear some people have all the luck. 

Sean and Stacey had just returned from a trip to Chicago.  While they were there just happened by some iPhone reservation notification process got into Bayless’s restaurant Topolobampo for dinner.  Topolobampo is one of those places where you need reservations at least six months in advance…not 15 minutes. Not only did they get into the place, Bayless  just happened to be there and autographed the cookbook for them.  :::::sigh

By the way, they said the meal and service at Topolobampo was extremely memorable and fabulously delicious.

Here’s the Bayless-inspired meal Sean served us for Father’s Day.

I love a good simple guacamole but now Sean’s version is my new favorite.  His mixture was inspired from a couple of different restaurants and a couple of ideas of his own. Take a look:

Sean’s Guacamole

  • 2 ripe avocados
  • a sprinkle of cumin
  • 1 T. jalapeno pepper, seeded, deveined and finely chopped
  • a sprinkle of garlic powder
  • 1 T. orange juice
  • Red onion – diced
  • Tomato – diced
  • a squeeze of  lime juice

Top with pistachio nuts pieces and a dusting of El Guapo. You can also sprinkle on a bit of crumbled goat cheese. Serve with corn chips.

Sean used this great flavored seasoning which I will buy as soon as I can get my hands on some. I know where I can find it in Denver, but also found it on-line at this Mexican Pantry.

 

A beautiful tuna ceviche. Sushi-grade tuna with all the fixin’s.

The salad was a recipe straight out of  “Mexican Everyday”. A delicious, crisp jicima salad with lime cilantro dressing. 

The cool fresh salad was a perfect partner for the heat of the adobo chicken he served. A side of grilled pineapple and green beans with a spicy little chipotle chili gleaming in adobo sauce for decoration (or to eat if you’re brave). Beautiful. Sean coated the chicken with adobo sauce from a can of chipotle’s in adobo…

…grilled it on his new Char-broil infrared grill which seemed to work like a charm. The higher cooking temperatures from the grill sears the meat quicker, securing the juices for tender and delicious results.

And how about this dessert!  Grilled plantains with a side of cinnamon ice cream and fresh berries topped with walnuts. L-O-V-E-D this.

 Those kids can cook!

Bayless Inspired Dinner

It’s What’s For Father’s Day

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Asian Chicken Salad with Wasabi Dressing

June 26, 2010 at 2:56 pm | Posted in Chicken, Light Meals, Salad Dressings, Salads | 26 Comments
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This is just a quick post with another great big little summer salad recipe. 

I’ve been out of town this week drenching myself in alpine tranquility, lazy mountain lake strolls, wildflower meadows and campfired evenings on our first trip of the season to the high country.

Knowing the trip was going to be another fatstravaganza food event, I took it easy before we left and whipped up this delicious summer salad.

Melissa Rubel over at Food and Wine does it again with this interesting combination of  flavors. And if you like wasabi, you’re going to love this double hit. This salad starts out soothing you with a fresh cool crunchy base of poached chicken, pear, cucumber and bean sprouts and then kicks your butt with a topping of wasabi peas and a creamy spicy wasabi dressing. Yum…eee.

Let’s take a look:

Asian Chicken Salad With Wasabi Dressing

  1. 4 skinless, boneless chicken breast halves (1 3/4 pounds)
  2. 1/2 cup mayonnaise
  3. 1/4 cup rice vinegar
  4. 2 1/2 tablespoons wasabi powder (I’m not sure I actually used that much – you may want to start with 1 1/2 T. and taste test as you add a little more at a time)
  5. 1 1/2 teaspoons Asian sesame oil
  6. 1 1/2 tablespoons water
  7. Kosher salt and freshly ground pepper
  8. 2 heads Boston lettuce, torn into bite-size pieces (I had spinach that I needed to use)
  9. 1 large Asian pear—halved, cored and thinly sliced (I used a regular ol pear)
  10. 1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
  11. 2 scallions, white and green parts thinly sliced
  12. 1 cup mung bean sprouts
  13. 1/2 cup roasted wasabi peas, coarsely chopped

Directions

  1. In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
  2. Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
  3. In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.

Serves 4

Asian Chicken Salad with Wasabi Dressing..

It’s What’s For a Summer Dinner and Souper Sunday

Father’s Day Feasting

June 20, 2010 at 8:57 pm | Posted in Uncategorized | 16 Comments
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Greg, Cameron and Chili

Happy Father’s Day to all.

We started the Father’s Day Celebration early by inviting our friends Greg, Cauleen, Connor (20 months), Cameron (the adorable baby) and Martini (Yorkshire Terrier) over for a Saturday evening dinner.  

If you remember, Connor has already been a blog star with the posting of his adorable 1st Birthday cake eating photo.  If you haven’t seen it, you really owe yourself a look.  

Our two families are Canine related. That’s right, our Yorkshire Terriers are either cousins or brothers or sisters or uncles or aunts or something…and we didn’t even know that until we got to know Greg and Cauleen better. It’s a small world.  

Enough small talk, let’s get on to the food lineup.  

Continue Reading Father’s Day Feasting…

White Bean, Bacon and Spinach Salad, with Maple Syrup Vinaigrette

June 17, 2010 at 9:16 pm | Posted in Salads | 21 Comments
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Here’s a great little salad recipe that you can add to your summer repertoire. Simply delicious and it comes together in a snap. 

The warm maple syrupy sweet and tangy dressing melts into the spinach, turns the beans into royalty and is a natural partner for the bacon. I don’t know about you, but when I have pancakes or waffles, I always drag my bacon or bite of sausage through the maple syrup. Such a wonderful combination for the taste buds.

The green onions add a nice touch to the flavor and the red bell pepper a crisp splash of color. The best part about this salad is that the next night you can have BLT Sandwiches with the rest of the bacon left in the package.

My records indicate that I found this recipe in Cooking Light Magazine in 2003. Give it a try, I don’t think you’ll  be disappointed.

White Bean, Bacon and Spinach Salad:

1/4 cup pure maple syrup
3 Tbs cider vinegar
1 Tbs extra virgin olive oil
1 Tbs Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1 can Great Northern beans — drained
1/2 cup green onions — sliced
1/2 cup red bell pepper — chopped
5 slices bacon — cooked and crumbled
14 oz spinach

1. Combine first 6 ingredients in a small microwave safe bowl, stirring with a whisk; microwave at high 1 minute or until hot. Place beans in a two-quart glass measure, microwave until hot, one minute.

2. Combine onions, bell pepper, bacon and spinach in a large bowl. Add syrup mixture and beans. Toss well to combine. Serve immediately.

Servings: 2

White Bean, Bacon and Spinach Salad

It’s Whats For Dinner

One Year Ago:  A Summer Soup

Tangy Flank Steak with Horseradish Cream and Wedge Salad

June 14, 2010 at 3:06 pm | Posted in Beef, Salad Dressings, Salads | 21 Comments
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About 12 years ago I jumped on the flank steak bandwagon and this was the first recipe I tried using this “new to me” cut of meat. It turned me into an instant flank steak fan.

Flank steak is so versatile and it seems to soak up every delicious flavor morsel of any marinade you toss its way. I’ve probably tried more than 20 different flank steak recipes, they’re all delicious but it seems I always fall back on this one when I browse the choices in my database.  

 

This recipe has such striking flavors when the tangy tender bite of steak meets the cool creamy flavor of the horseradish sauce, it’s a wonderful sensation to the palate.

For this meal, I served the steak with a Wedge Salad drizzled with a cool refreshing blue cheese dressing.  I found the dressing recipe last summer over at Noble Pig. Just like Cathy promised, it’s the best home-made blue cheese dressing I’ve found. And easy! I’m a fan of Maytag Blue Cheese, so I try never to settle for anything less. For the recipe please visit Cathy’s blog post.

The side is Lundberg’s Tuscan Risotto.  I really like their products and always have a couple of boxes in the pantry. I’ve tried a few other boxed risottos and none seem to measure up to the flavors and texture of Lundberg’s.

Here are the recipes:

Enjoy…

Tangy Flank Steak with Horseradish Cream

The diamond scoring pattern on the steak allows more surface area for the marinade. To bring out the flavor even further don’t forget the Horseradish Cream.

1 (1-pound) lean flank steak
1/2 cup cider vinegar
1/2 cup thawed apple juice concentrate, undiluted
1 Tbs chopped fresh or 1 teaspoon dried rosemary
3 Tbs prepared horseradish
1 Tbs Worcestershire sauce
Vegetable cooking spray
Horseradish Cream

1. Trim fat from steak. Score a diamond pattern on both sides of steak. Combine steak and next 5 ingredients (steak through Worcestershire sauce) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate in refrigerator 8-12 hours, turning bag occasionally. Remove steak from bag; discard marinade.

2. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 7 minutes on each side or until steak is desired degree of doneness. Cut steak diagonally across the grain into thin slices. Serve steak with Horseradish Cream.

Servings: 4

Horseradish Cream Sauce For Dipping

1/2 cup sour cream
2 Tbs chopped green onions
1 Tbs prepared horseradish

1. Combine all ingredients in a small bowl, and stir well. Cover and chill.

Servings: 4

Flank Steak With Horseradish Cream…

It’s Whats For Dinner.

One Year Ago:  Grilled Watermelon, Curry Shrimp and Mache Salad

Ranch Style Tortilla Soup

June 12, 2010 at 4:41 pm | Posted in Mexican/Southwest, Soup | 29 Comments
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Before we get to the soup, I must tell you that my husband drug home a can of Spam the other day. I was pretty sure I had never…ever…not once eaten Spam. 

So, just as one would call their mother to ask about the occurence of a childhood disease, I phoned home to ask if I had ever had Spam when I was a kid. She confirmed that I had not. Don’t get me wrong, I don’t come from a family of food snobs, lord knows I’ve eaten my share of cold Franco American Spaghetti-O’s out of the can…but it appears I’ve never eaten Spam. 

Got me thinking, besides Spam…I’ve never eaten eel…and in spite of  my geographical location, I’ve never had Rocky Mountain Oysters…

In your comments, I’d love to hear a couple of things that you’ve never eaten.  I’ll let you know what we do with the Spam.

So with that out of the way, let’s talk about something I’ve eaten a lot of…Tortilla Soup.

I know, it’s Summer, but I don’t need to be sitting around in front of the fireplace wrapped up in my hot pink Snuggie with two feet of snow on the ground to enjoy a delicious bowl of soup. Especially when it’s one of my favorites like Tortilla Soup. 

About the photo…I promise there’s a big bowl of wonderfully seasoned brothy goodness underneath all those hearty chunky toppings…and lots of it.

A couple of weeks ago, Heather over at Girlichef  threw out a Tortilla Soup Challenge. Since it’s one of my all-time favorite soups and a great movie, I was “IN”. I combined some things I liked from a couple of recipes, added a couple of my own ideas. Here’s my end result:

(Highlands) Ranch Style Tortilla Soup

  • 2 fresh Poblano peppers, large diced
  • 1 medium Vidalia onion, large diced
  • 4 cloves garlic, minced
  • 1 tablespoon cumin seeds
  • 1 tablespoon olive oil
  • 28 ounces of chicken stock (I used homemade, or two cans)
  • 1 can undrained diced tomatoes
  • 1/3 cup Rotel tomatoes, undrained
  • 1 cup fresh sweet corn kernels
  • 2 chicken breasts without skin, cut into bite-sized pieces
  • 1 tablespoon Goya Bitter Orange-flavored Adobo Seasoning (optional as it can be hard to find)
  • Salt/pepper to taste
  • Corn tortilla chips, slightly crushed by hand
  • Fresh chopped cilantro
  • Sour cream
  • Shredded Monterey Jack cheese
  • Diced avocado
  • Lime Wedges

1.  In a Dutch oven over medium to medium high heat, cook peppers and onions for about 5 minutes, or until tender. Add cumin seeds, garlic and continue cooking until fragrant, about two minutes. Add broth, tomatoes, corn and simmer for about 5 minutes.

2.  In the meantime, in a fry pan, heat olive oil to medium high. Add bite sized pieces of chicken breast and cook stirring almost constantly, until browned and cooked almost through. While cooking, sprinkle the chicken with the orange-flavored Goya Adobo Seasoning.

3.  Add chicken to soup pot and simmer a couple of minutes to finish cooking the chicken.

4.  To serve, ladle soup into soup bowls, top with broken up corn chips, Monterey Jack cheese, a dollop of sour cream, diced avocado and sprinkle with cilantro. Take one of those wedges of lime and squeeze over the whole bowl. Take a big soup spoon, swirl and enjoy.

Tortilla Soup,

It’s What’s For Dinner.

Also shipping this across the Pacific for Deb’s Souper Super. 

Avocado and Shrimp Salad with Mango Dressing

June 8, 2010 at 12:44 pm | Posted in Appetizers, Salads, Seafood | 34 Comments
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This is just flat-out  moan and groan, roll your eyes delicious. I found this recipe last summer over at Food and Wine, wrote rave reviews in my database and can’t believe I didn’t blog it back then. 

This is a Jamaican roadside stand inspired dish with sweet shrimp simmered in a peppery broth. A great Summer crowd-pleaser that could be served as a first course if placed on a bed of greens. Or as your main course when served with a wedge of watermelon and a side of rosemary flatbread like we did Saturday night. Pair it with your favorite frosty glass of Sauvignon Blanc and you’re in heavenly business. But first let’s take a look at my flatbread.

The Bread: I bought a package of Naan, sprinkled on some fresh chopped rosemary, covered with halved grapes then topped with crumbled blue cheese. A few minutes in the oven until warm and toasty and the cheese just starting to melt, sprinkle on some fresh chopped chives from the garden..it made a great side for the shrimp. Red grapes would have been better, but the market had none. 

The Wine:  We paired this with a wonderful glass (or two) of Merry Edwards 2007 Sauvignon Blanc. The highest rated wine ever to come out of California, we decided to order a couple of bottles directly from the winery. Here’s their tasting notes:  This compelling blend allures the senses with hints of citrus blossoms, lychee fruit and mango. Soft honey weaves its way through the sumptuous palate. Time in the cellar will allow even more richness and complexity to unfold. Pair this delightful wine with elegant raw oysters, a salad of blood oranges with yellow and red baby beets or giant prawns in Thai green curry sauce over rice noodles.  I mean c’mon, who can resist that lovely description.

The Salad:  Fresh and delicious, I urge you to take the time to give this a try. The Mango dressing is easy to whip up with the hardest part being dragging the food processor out of the cabinet. And shrimp is so easy. I really can think of no excuses not to enjoy this Summery offering.

SHRIMP
1 lemon, halved
6 cups water
1 small onion, sliced
2 Tbs kosher salt
1 Scotch bonnet or habanero chile, halved (I wimped out and used a jalapeno)
1 Tbs grated fresh ginger
One 12-ounce bottle of lager
2 lbs large shrimp, shelled and deveined
DRESSING
1 mango, peeled and finely diced (1 1/2 cups)
1/4 cup rice vinegar
2 Tbs fresh lime juice
1 tsp Dijon mustard
1/2 cup olive oil
1 Tbs chopped cilantro
1/2 tsp finely grated lime zest
1/4 tsp minced Scotch bonnet or habanero chile (I wimped out and used a jalapeno)
1/4 cup thinly sliced red onion (Vidalia onions are here, hence a substitution)
Salt and freshly ground black pepper
2 Hass avocados, sliced
Lime wedges, for serving

1. Prepare the shrimp: Squeeze the lemon halves into a large saucepan then add them to the pan. Add the water, onion, salt, Scotch bonnet, ginger and beer and bring to a boil. Cover and simmer for 15 minutes. Add the shrimp and cook for 3 minutes, just until pink. Drain the shrimp and spread on a platter. Refrigerate until chilled. Halve the shrimp horizontally.

2. Meanwhile, make the dressing: In a food processor, combine 1/3 cup of the diced mango with the vinegar, lime juice and mustard and puree until smooth. With the machine on, add the oil in a thin stream and blend until very smooth. Add the cilantro, lime zest and minced Scotch bonnet and pulse just to combine.

3. Transfer the dressing to a large bowl. Add the shrimp, red onion and the remaining mango and season with salt and pepper. Toss to coat. Arrange the avocado slices around a large platter. Mound the shrimp salad in the center and garnish with lime wedges. Serve right away.

Servings: 6

Avocado and Shrimp Salad With Mango Dressing…

It’s What’s For A Summery Evening Dinner.

1 year ago today Breckenridge Brewery

Roasted Asparagus and Baby Artichokes

June 6, 2010 at 3:43 pm | Posted in Appetizers, Light Meals, Seafood, Vegetables | 29 Comments
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As you can imagine after my Memorial Day fat-stravaganza I’ve been preparing on the light side this week and spending a lot of time browsing the vegetable isles. 

I can’t tell you how many times I passed this beautiful and mysterious display of  “baby artichokes” wanting to bring them home and swaddle them in some sort of sauce, but honestly I didn’t have the foggiest idea how to prepare them.

By luck, I ran across an article and recipe for them in Bon Appetit Magazine and b-lined it up to Whole Foods to grab the next to last package of these adorable little veggies. 

Bon Appetit tells me that baby artichokes aren’t babies at all but are full-grown veggies that are found on the lower part of the plant.  They are more tender and easier to clean than their big brothers.

So let’s get started.

Bring large saucepan of salted water to boil. Fill large bowl with cold water and squeeze juice from one lemon into water. 

Working with one artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain.

Cut off top tip of artichoke.

Cut off stem and trim around stem base of artichoke.

Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.

In the meantime, cut the tough ends off a one pound bunch of asparagus.

Drain artichokes then add to saucepan of boiling water.  Blanch 3 minutes.  Drain again.  Preheat oven to 425 degrees.  Line 2 rimmed baking sheets with foil.  Place artichokes on one and asparagus on the other. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast asparagus for about 8 minutes and artichokes for about 15.

Aioli For Dipping Sauce

Adapted from Bon Appetit Magazine

  • 1 cup mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • 1 garlic clove, pressed
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely grated lemon peel
  • Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper.

With the aioli in the middle I arranged the artichokes, asparagus some sliced yellow bell pepper and some cold boiled shrimp.  This is a great aioli recipe and a fresh and delicious start to the week.

Roasted and Fresh Vegetables, Cold Boiled Shrimp with Aioli Sauce…

It’s Just What The Doctor Ordered After Memorial Day.

1 year ago:  Flank Steak with Onion Marmalade

http://www.bonappetit.com/recipes/2010/06/roasted_asparagus_and_baby_artichokes_with_lemon_oregano_aioli#ixzz0q0oN7tcV

Breakfast Hot Dogs

June 4, 2010 at 1:27 am | Posted in Breakfast, eggs, From the Grill, Potatoes | 27 Comments
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A few months ago I watched Ina Garten grill up a Sunday breakfast feast and promptly bookmarked her sausage breakfast hotdogs. Served up with some country fried potatoes on a beautiful sunny Memorial Day morning was a perfect holiday treat.

I started out by thinly slicing some potatoes for some good old-fashioned fried potatoes just like my mom used to do. I fried them in a combination of olive oil and bacon fat and with a dusting of salt and pepper and they needed nothing else. Crispy brown on the outside, tender on the inside. Mmm..waaa!

Meanwhile out on the grill were the sizzling spinach and feta flavored chicken sausages waiting to be drizzled with the star of this meal…Ina’s Mustard and Mayo sauce . It’s a luxurious white creamy mayo, sour cream mixture with a hint of tangy mustard. This sauce would make a shoe taste good.

Before I share the recipe, let’s talk about sour cream. A couple of months ago when posting a recipe that included sour cream, I received an email from Cathy over at Noble Pig saying  “all sour creams are  not created equal”.  Hmm…never really thought about it. She continued that she always buys the high quality Tillamook brand. Not having Tillamook available (darn it), I did indeed study sour creams the next time I was at the market. I bought Wallaby brand and the difference between it and the run of  the mill product from Safeway was  like night and day…and only for about a dollar more. It had a consistency comparable to Greek Yogurt and a  creamy richer flavor.  

Ok, back to the breakfast, here’s Ina’s recipe.

Ina’s Grilled Chicken Sausage with Mustard Mayo:

Good Quality Chicken Sausages, served on buns like a hot dog and topped with mustard mayo.

1 1/2 cups good mayonnaise
3 Tbs Dijon mustard
1 1/2 Tbs whole-grain mustard
1/3 cup sour cream
1/4 tsp kosher salt

1. Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.

Ok, I’m serving it up, do you want your poached egg on your potatoes?

Or on your hot dog?

Ina’s Chicken Sausage Hot Dogs

They’re What’s For Breakfast.

Chipotle Cheddar Bacon Barbeque Burgers

June 1, 2010 at 11:45 pm | Posted in Beef, From the Grill, Lamb | 27 Comments
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Located on one corner of our beautiful Coors Field baseball stadium in downtown Denver is the Sandlot Brewery and Rounders Pub. Years ago when we had season tickets to the Rockies Games, we’d always stop in at Rounder’s for a pre-game burger. 

Sandlot was a test brewpub for Coors and Rounders served up your pre-game grub. During Rockies games it is closed to the public and only accessible from inside Coors Field for attendees of the baseball game.  Even when we arrived early for those afternoon games, we’d have to wait almost 45 minutes for a table.   Worth it…for both people watching and the food.

My favorite burger on the menu was their buffalo burger. A bison patty with melted cheese, barbeque sauce and topped with a couple of slices of bacon and  onion.  Easy enough to recreate at home! 

This time I used some Chipotle Cheddar cheese that I bought at Smith’s Market  when I was in Kansas. This cheese comes from Jason Wiebe Dairy in Durham, Kansas. It’s  not only delicious but some of the best melting cheese I’ve ever worked with. It worked like a charm grated for some nachos last week and beautiful on these burgers. Not to mention a great and unique flavor addition to both dishes.

Chipotle Cheddar Bacon Barbeque Burgers

 (didn’t use bison this time)

1/3 pound ground lamb

1/3 pound 85-15% ground beef

2 slices yellow sweet onion

2 slices bacon, fried and sliced in half

Your favorite barbeque sauce

Chipotle cheddar cheese

Mix the lamb and beef together then form two hamburger patties. Sprinkle with salt, pepper and a dusting of Canadian Steak Seasoning. Grill up your burgers, brush buns with butter toast them on the grill and add your cheese towards the end to melt. To build your burger, place burger on the bun, add a little barbeque sauce, some onion and dig in.

Serves 2

Chipotle Cheddar Bacon Barbeque Burgers…

It’s What’s For Dinner!

1 year ago Rick Bayless Short Ribs

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