1lb 99% fat free turkey
1lb of dark turkey
1 can of whole cranberry sauce
1 cup of crumbled feta cheese
1 package of chopped pancetta
1 egg beaten
1/4 cup bread crumbs
salt
pepper
In a large bowl mix together the turkey, pancetta, feta cheese, egg, bread crumbs, and cranberry sauce. Use your hands to mix it all together ( yes! your getting your hands dirty for this one!) Start to make 6 patties, you can cook on a grill, or a pan, I prefer a grill ( outdoor or a foreman) Cook until it reaches an internal tempurature of 165 degrees. salt and pepper them while they cook. Top with the glaze and serve on your choice of bread.
Optional Balsamic glaze:
In a small sauce pan combine 1 cup of balsamic vinegar and 1 tablespoon of molasses ( or a dark corn syrup) and fresh ground pepper. Bring to a boil and then simmer for seven to 10 minutes stirring freaquently until it is half reduced. Serve on top of burger.
Thursday, April 1, 2010
D's Rockin Eggplant
1 Large Eggplant - peeled and sliced into 1/2 inch slices ( 12 pieces toatal )
8oz smoked mozzarella cheese- sliced into 8 slices
8oz grated pecerino romano cheese
20 basil leaves roughly chopped
1 cup of italian style bread crumbs
2 eggs beaten
4 tablespoons extra virgin olive oil
3 tablespoons butter
1 jar arabiatta sauce
Preheat oven to 400 degrees.
In a deep skillet, heat up the olive oil and butter. Meanwhile, with one bowl filled with the beaten egg and a plate covered with the bread crumbs, use the wet hand dry hand method: use one hand to coat the eggplant with the egg and lay it on the plate with bread crumbs. Then use your other hand to cover the eggplant with the crumbs. Once you have coated all 12 pieces of eggplant with the bread crumbs, add them to the pan of oil and butter. Cook both sides until golden brown and crispy on the outside, salt and pepper them. In a casserole dish, arrange the eggplant with four on the bottom, then add one slice of smoked mozzarella, some basil, and some romano cheese to the top of each slice. top it with another eggplant piece and add another layer of basil and romano cheese, then add another piece of eggplant. Do this to all four. You should have four stacks of 3 eggplant layered with basil and cheese.
Top it with the arabiatta sauce and top each stack of eggplant with the remainng mozzarella slices and put in the oven for 10 mins, or until cheese is melted. sprinkle with some chopped basil and serve.
8oz smoked mozzarella cheese- sliced into 8 slices
8oz grated pecerino romano cheese
20 basil leaves roughly chopped
1 cup of italian style bread crumbs
2 eggs beaten
4 tablespoons extra virgin olive oil
3 tablespoons butter
1 jar arabiatta sauce
Preheat oven to 400 degrees.
In a deep skillet, heat up the olive oil and butter. Meanwhile, with one bowl filled with the beaten egg and a plate covered with the bread crumbs, use the wet hand dry hand method: use one hand to coat the eggplant with the egg and lay it on the plate with bread crumbs. Then use your other hand to cover the eggplant with the crumbs. Once you have coated all 12 pieces of eggplant with the bread crumbs, add them to the pan of oil and butter. Cook both sides until golden brown and crispy on the outside, salt and pepper them. In a casserole dish, arrange the eggplant with four on the bottom, then add one slice of smoked mozzarella, some basil, and some romano cheese to the top of each slice. top it with another eggplant piece and add another layer of basil and romano cheese, then add another piece of eggplant. Do this to all four. You should have four stacks of 3 eggplant layered with basil and cheese.
Top it with the arabiatta sauce and top each stack of eggplant with the remainng mozzarella slices and put in the oven for 10 mins, or until cheese is melted. sprinkle with some chopped basil and serve.
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