Hatch peppers are in season starting in August through the end of September and their short seasonality leads to high demand meaning that I have to take advantage of the availability of these coveted peppers while I can.
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Pimento cheese isn’t actually a type of cheese, it’s a cheese spread made of a combination of pimento peppers, Cheddar cheese, mayonnaise and cream cheese.
This beef and chorizo patty is served on toasted hamburger buns with mayonnaise, spinach, goat cheese, pickled, sliced pepperoncini peppers and tomato chow chow. Chow Chow is a chunky relish made from green tomato, cabbage, onion and pepper.
Why smashed burgers? Pressing the meat down into a cast iron pan maximizes the browning and creates a crust on the patty, which also enhances the flavor and makes for a crispy texture.
Corned beef is made from brisket that is cured over multiple days in a salt and sugar mixture seasoned with pickling spices like peppercorns, cloves, coriander etc.
This upgraded Italian twist on the kitschy classic, the sloppy Joe, is made with chunky, meat-packed Bolognese sauce, sautéed rapini and melted, creamy burrata piled onto fresh ciabatta.
One of my favorite sandwiches is the warm, sloppy, melty, meatball sub (sometimes called a hoagie). It’s Italian-American comfort food at it’s finest with beef meatballs slathered in sauce and broiled until the mozzarella cheese topping melts and oozes down the sides of the meatballs.
In this recipe I blister the chilies on the stove then remove the seeds to cut down on the heat while keeping the flavor. The chilies are mixed into the patties with shredded Cheddar cheese then add extra to the top of the sliders with sliced Cheddar cheese and bacon for extra flavor.
After a hot day on a California beach, a stroll along the boardwalk is a must. And you can’t stroll on the boardwalk without indulging in a California chicken burrito.
The Mediterranean flavors in this burger make a great alternative to a traditional burger for summer parties.