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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: July 2, 2011


RECIPE
Serves 2
A CookTale

What’s to say about small burgers, 3 vs 8 ounces? The marketing guys named them sliders?
The adding of different ingredients to the mix raises their social standing. In this case crumbled Blue Cheese. Or it could be finely diced Portobello Mushroom or Bacon & Cheddar or you can use your imagination.

INGREDIENTS

1 Pound of ground Chuck alone, or combined with Sirloin, Brisket, or Short Rib. Check your friendly butcher.
1/2 Cup of the added ingredient
Kosher Salt & Black Pepper ( generously applied)
1/2 Cup of diced Tomatoes
1 TB of Olive OIL

METHOD

1. Form the prepared meat into 4 3 ounce patties.
2. Heat a cast iron grill pan to very hot, almost smoking.
3. Grill to your satisfaction. A grill press topping the patties speeds up the cooking & leaves tasty sear marks.
4. Warm the diced Tomatoes & add to the plate.
5. Salt & Pepper to taste.
6. Ready to serve.


RECIPE
Makes 7 cups

A CookTale

It’s easy to buy, but enjoyable to make. Rao’s products are nationwide & are top of the line. In the event you are ambitious here is the recipe for a rainy day.

INGREDIENTS

2 cans Rao’s Imported Italian Peeled Tomatoes
1/4 cup Rao’s Extra Virgin Olive Oil
2 oz. saltpork, cut in small pieces (opt.)
3 tablespoons minced onion
2 garlic cloves, peeled & minced
6 leaves fresh basil, torn
Pinch of dried oregano
Salt and pepper to taste

METHOD

Place Rao’s Extra Virgin Olive Oil in a large saucepan over medium-low heat. Add saltpork to pan. Saute 5 minutes or until fat has been rendered. Discard saltpork. Saute onion for 3 minutes or until translucent . Add garlic and saute until just softened. Stir in Rao’s Imported Italian Peeled Tomatoes, reserved juice and salt. Reduce heat to a very low simmer and cook for about an hour or until flavors have combined and sauce is slightly thickened. Stir in basil, oregano and pepper and cook for an additional minute.


RECIPEServes 2

A CookTale

My friend Mike Jenkins arrives with a box of bean & raves about them. I raise an eyebrow & question, “a new bean”?
Mike answers you’ll see, just don’t overcook them. Keep a crunch. I did & they were truly terrific. But with an unusual name, Dragon Tongue. After many evenings of standing in front of the stove, they came to the rescue to save a simple dinner. Cath enjoyed them with her steamed Broccoli.

INGREDIENTS

1 Pound of Dragon Beans ( if you can find them)
Sea or Kosher Salt & Black Pepper
1-1/2 TB of EVOO

METHOD

1. Simply steam the Beans for no more than 2 or 3 minutes. (Almost uncooked or to taste.)
2. Drain & transfer to a mixing bowl.
3. Toss with the EVOO & sprinkle Salt & Pepper.

Thanks Mike they were very tasty.

A