By: Erika Rodriguez
Summer is almost here and Chef Duran has some tips for entertaining just in time for Memorial Day!
Two of my favorite classic recipes are Chili Cheese dogs and the Mac and Cheese Dog. I made these with Nathan’s premium all beef franks, with that iconic flavor that are now available in your local grocery stores! I have paired them with these new Heat & Serve Toppers. With three flavors – chili, cheese, and onion - you can make your own favorite combination at home! These pouches are great to keep in the house for those last minute guests. So what's the best way to cook a Nathan's Premium Beef Frank? I can tell you how NOT to cook them, never boil them. Boiling hot dogs in water is probably the worst method out there as you lose most of the flavor! In the Nathan's Famous restaurants they cook them on a flat-top grill so if you're at home using a stove-top skillet is best as it preserves flavor and juiciness while also giving the outside of the hot dog just the right crispiness for that snap. When grilling outside make sure you use low or indirect heat to prevent burning or charring. Visit NathansFamous.com to learn more. Make sure to follow Nathan's on Facebook, Twitter and Instagram!
Pulled Pork & Bacon Pizza (Recipe Below)
With the heat of summer I use the grill as often as possible – especially to make pizza! This is my famous Bacon & Pulled Pork Pizza as well as my Jalapeno Pizza. I love to make my dough from scratch using my Cuisinart Precision Master Mixer. This 5.5 QT stand mixer features a 500-watt motor, die-cast metal construction, 12 speeds, a tilt-back head and even a splash guard that prevents messy countertops. It comes with a chef's whisk, dough hook, and flat mixing paddle. Once the dough is kneaded add some olive oil and then grill it on both sides, then throw on your favorite toppings and put it back on the grill until the cheese melts! Click here to learn more about this awesome mixer. Make sure to follow Cuisinart on Facebook, Twitter, Instagram, and Pinterest!
Shrimp Burger with Wasabi Mayo (Recipe Below)
When someone says “burger,” most people think: beef. But I created a twist to cure the sandwich rut with this Shrimp Burger with Wasabi mayo. The combination of shrimp and the zing of wasabi take this burger to a whole new level. And everyone knows that great sandwiches start with great bread. These buns are from Cobblestone Bread Co. "The Bread Brand to elevate your Sandwich". Their restaurant style sesame buns let you bring a DELICOUS gourmet experience home. Click here to learn more! As always, follow Cobblestone Bread Co. on Facebook, Twitter, Instagram, Pinterest, and YouTube!
Stuffed Jarlsberg Bacon Cheeseburger (Recipe Below)
Now if you ARE looking for a meatier burger with cheese, I’ve got you covered with Jarlsberg cheese. Check out the ooey gooey goodness in my Stuffed Jarlsberg Bacon Cheese Burger! They are celebrating more than 60 years and they’re based on the original Norwegian recipe that offers a slightly nutty, mild and delicious taste with the perfect meltability. It’s the perfect cheese to snack on or by creating a nice cheese and charcuterie platter like this one. Visit Jarlsberg.com/us to learn more. Follow Jarlsberg on Facebook and Twitter for all things cheese!
Let’s not forget about some tasty snacks with all of these mouthwatering ideas! These are Lay’s Lightly Salted Barbeque chips. With 50% less sodium these chips may be light on salt, but they are big on flavor. To me, they taste just like regular BBQ chips! This is the first-ever flavored lightly salted potato chip by Lay’s and they’re available in the snack aisle at your grocery store! So, this summer, they’re a great option for your next BBQ or grill-out! Click here to learn more about these lightly salted chips or visit FritoLay.com to learn about their whole range of products. Make sure to follow them on Facebook, Twitter, Instagram, and Pinterest.
Pulled Pork, Bacon and Jalapeño Grilled Pizza
By: Chef George Duran
1 pizza dough, cooked
1 C. tomato sauce
2 C. shredded mozzarella cheese, divided
1 C. pre-cooked pulled pork
8 slices cooked bacon, crumbled
1 jalapeño pepper, seeds removed and thinly sliced
1 C. drained canned pineapple chunks
Disperse tomato sauce with the back of a large spoon on pre-cooked pizza dough. Add 1 cup mozzarella cheese and evenly spread pulled pork, crumbled bacon, jalapeños and pineapple chunks. Top with the remaining cup of cheese. Place pizza back on the grill and cook until cheese is bubbly, about 4-5 minutes.
Allow to cool on a cookie rack for a few minutes before slicing and serving.
2 ½ C. all-purpose flour
2 ½ tsp. baking powder
1 tsp. salt
¾ C. milk
1 Tblsp. olive oil, plus more for grilling
In your Cuisinart Mixer add all of the ingredients and using the dough hook mix for 5 minutes until a ball forms. If the dough seems too sticky add a tablespoon of flour at a time until it turns into a ball.
Place the ball of dough on a lightly floured work area and use your hands or a rolling pin to stretch it out until it’s 1-inch thick.
Pre-heat grill and brush both sides of dough with olive oil and grill until crust is golden brown. Add your toppings and return to grill until cheese melts.
Makes 1 pizza
Shrimp Burgers with Wasabi Mayo
By: Chef George Duran
½ C. mayonnaise
2 Tblsp. prepared wasabi (available in the Asian section of your supermarket)
½ tsp. freshly grated ginger
1 tsp. soy sauce
½ tsp. teaspoon sugar
1 pound cooked and deveined shrimp
¼ C. finely chopped fresh parsley
½ C. Panko (Japanese-style bread crumbs)
½ tsp. Kosher salt
¼ tsp. ground black pepper
4 Cobblestone hamburger rolls with sesame seeds
2 medium tomatoes
Pickled veggies like gherkins, jalapenos, olives, and large capers.
Mini-skewers or toothpicks
Preheat charcoal or gas grill to medium heat.
For the Wasabi Mayo:
Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until
ready to use.
For the Shrimp Burgers:
Preheat your grill on medium high.
Thinly slice tomatoes and set them aside on a paper towel.
In a food processor place half the shrimp and egg; process until almost smooth. Coarsely
chop the remaining shrimp and place it in a medium bowl. Then add the processed shrimp,
parsley, Panko breadcrumbs, salt and pepper. Divide mixture into four patties and spray
each one with non-stick spray. Grill 3 to 4 minutes per side until heated through.
Alternatively you may also fry the burgers in a skillet with a tablespoon of oil.
Place each cooked burger on a bun and top with about a tablespoon of wasabi mayo and
tomato slices. Cover with top bun and garnish with the pickle of your choice.
Makes 4 burgers
Jarlsberg Stuffed Bacon Cheese Burgers
By: Chef George Duran
4 Chunks of Jarlsberg cheese, cut into 2-inch squares, ½-inch thick each
1 pound ground chuck
1/2 pound ground pork
1 medium onion, very finely chopped, about 1 cup
1 cup finely chopped cooked bacon
3 Tblsp. tomato paste
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
4 hamburger buns
1 tablespoon Chipotle hot sauce
¼ C. Mayonnaise
8 thin slices of tomato
Take the Jarlsberg cheese squares and place them in the freezer for about an hour while you prepare the rest of the ingredients.
Preheat your grill on medium-high. Mix chipotle and mayo in small bowl and set aside.
Place the ground chuck, ground pork, onion, bacon and tomato paste into a large bowl and season it generously with salt and pepper. Mix everything with your hands until it is combined.
Divide the meat mixture into 4 and roll them each into balls. Make an indentation in the center and place a slice of the frozen Jarlsberg cheese into it, then mold the burger around it until you have formed a thick patty. Repeat until you have 4 burgers.
Spray your grill generously with non-stick spray and grill burgers, turning frequently, until cooked through and cheese begins to ooze out, about 8 to 10 minutes total.
Serve burger on toasted hamburger rolls with chipotle mayo and tomato slices.
Yield: 4 burgers