Pan-Fried Chicken Cheeseburgers: Recipe

Armed with some ground chicken, I had every intention of making a chicken burger with sundried tomatoes, spinach and feta cheese but when push came to shove, I opted for a new twist. These has very good flavor, good texture, and the added bonus of being pan-fried. What could be wrong with that? A little olive oil and breadcrumb never hurt anybody.

I put these on toasted bread for a lighter version of a burger - to keep with the theme.  But feel free to load them up with toppings and slide them onto burger buns!

Pan-Fried Chicken Cheeseburgers
serves 5

1 lb. ground chicken
1/4 cup Italian dried breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon Kosher salt
1 piece of white bread, torn into small 1/2" pieces
1/2 tablespoon finely diced red onion
2 tablespoons olive oil, divided
10 pieces toasted white bread
5 slices Swiss cheese
lettuce, tomato, pickles

In a large bowl, mix together chicken, spices, salt, torn bread, red onion and 1 tablespoon olive oil. In a second bowl, mix together the Parmesan cheese and the breadcrumbs. Using your hands, make 5 hamburger patties and coat each one in the breadcrumb mixture. Set aside.

In a large frying pan, set over medium-high heat, warm remaining tablespoon of olive oil.  When it's hot and coats the entire pan, place all five patties into the pan.  Cook for 7-8 minutes per side, pressing out the moisture in each one by placing a flat spatula on the tops and gently pressing down.  Add the cheese to the tops and melt - about 3 more minutes. Place on toasted bread and cover with lettuce, tomato, pickles, and then remaining bread.

Homemade Ice Creams: Recipe

People think making your own ice cream is novel and fancy - I think it's genius! A machine does all the work and I get all the credit!

I made the following two ice creams: mint chocolate chip and vanilla with crushed butterfingers for a party. They were both so delicious that I could have eaten them both all alone.

Use your ice cream maker - and if you don't have one: get one! They're really easy to use. I keep mine in the freezer at all times so I don't have to waste time waiting for the cylinder to freeze. I don't use it enough, but when I do, I am pleased with the result.

Mint Chocolate Chip Cookie Sandwiches
3 cups heavy cream
1/2 cup sugar
1 Tbsp. peppermint extract
1 cup chocolate chips

Large cookies

In a saucepan, bring cream to a near-boil (do not allow it to boil) - when little bubbles appear at the edges. Remove from heat and stir in the sugar. Cool to room temperature and add in the extract. Place mixture in a bowl and refrigerate overnight. Freeze in machine, according to directions, and just as it's about to be complete, add in the chips.

Freeze in a large freezable container - about 6 -8 hours. Place about 12 cookies on a cookie sheet lined with freezer paper. Spoon about 2 Tbsp of ice cream onto the cookies and top with additional cookies. Refreeze overnight.


Vanilla -Butterfinger Ice Cream
3 cups heavy cream
3/4 cup. plus 2 Tbsp. sugar
2 tsp. vanilla extract
6 mini butterfingers, crushed

In a saucepan, bring cream to a near-boil (do not allow it to boil) - when little bubbles appear at the edges. Remove from heat and stir in the sugar. Cool to room temperature and add in the extract. Place mixture in a bowl and refrigerate overnight. Freeze in machine, according to directions, and just as it's about to be complete, add in the candy.

A Home Run Slider: Recipe

There is something about a mini burger on a mini bun that seems to delight even the most cranky. Who doesn't love tiny burgers? Of course, there is a whole subculture of people that love the White Castle burger (I'm not one of them...) so it only makes sense that these are a hit at a party.

These were a hit that our party - and I was very glad about that.  They were simple to make and nearly all of the burgers were gone in a blink!  I'm certain that if I had served these before the chips and dip, they would have been devoured.

Three-Meat Sliders with Asiago and Basil Dijonaise
makes about 35

1.75 lb. mixture of ground pork, beef and veal
2 medium shallots, minced
2 Tbsp. salt
1 tsp. dried oregano
1 egg
2/3 cup Hikory-Brown Sugar BBQ sauce

6 oz. Asiago cheese, sliced very thin and into about 1/2" squares

2 Tbsp. mayonaise
1/2 cup Dijon Mustard
1/3 cup fresh basil

35 mini "party rolls" (from Martins) or other mini slider rolls

* These were made the day before and stored in the refridgerator until ready to cook.

Combine meats, shallots, salt, oregano, and egg in a large bowl and mix very well - by hand, is best. Form very small balls, using a tablespoon to scoop out mixture. Gently flatten the ball with plam of your hand - do not make too flat. Place each onto a cooking sheet. Once all patties are made, brush each one with BBQ sauce - both sides. Cover well and refrigerate overnight.

In a food processor, combine mustart, mayonaise and basil until thick and all basil has been very finely chopped.  Place in a bowl and refrigerate overnight.

Prepare barbecue and cook each patty about 4 minutes per side (with a very hot fire). Add the cheese and melt. While burgers are being cooked, spread the dijonaise onto the inside of each bun (one side only). Place burgers into the buns and serve!

Pancetta, Smoked Gouda, and Caramelized Onion Burgers: Recipe

What is the key to an awesome hamburger? Many chefs try to figure that out but in my humble opinion, I happen to think that the best burgers start with one key ingredient: fat.

The "fat is flavor" concept works for things like mashed potatoes - using butter and heavy cream - or say a breakfast sandwich with bacon, eggs and cheese. So using that concept I wanted to make the most flavorful burger I could create. Since there is nothing like bacon atop one's burger, why not put it inside the burger? Pancetta - Italian-style bacon - seemed the perfect addition to bring my burger to the next level.

Once you put the onions together with the melted cheese and the avocado - that smooth and creamy texture - it was simply perfect. I served this with the simplest of salads to balance out the Burger: 1 lb. Heirloom baby tomatoes from Trader Joes with 1 Tbsp of fresh basil chiffonade drizzled with the best Olive oil and a few sprinkles of sea salt from France. YUMMY!

Pancetta, Smoked Gouda, and Caramelized Onion Burgers
1 1/4 lb. ground round
4 oz. uncooked pancetta, cubed into 1/4" dice
1 egg
3 shakes red hot sauce
1/3 cup grated pecorino romano cheese
1 ripe avocado
5 slices smoked Gouda
1/2 cup white wine
2 Tbsp. dark brown sugar
1 large Vidallia Onion, sliced thin
1 Tbsp. Olive Oil

Prepare grill.

In a small frying pan set over high heat, saute the pancetta until crispy (use a dry pan). Drain and cool pancetta on paper bags or paper towels to absorb the oil it cooked off.

In a large bowl, mix the beef, pancetta, hot sauce, egg and cheese until well mixed. Form patties (about 4 or 5). Cook burgers about 6 minutes per side, for medium-rare. Add Gouda to burgers at last 2 minutes and melt cheese.

Meanwhile, in a separate frying pan, heat 1 Tbsp. olive oil over medium high heat until hot and add the onions. Saute about 10 minutes, stirring often, until they begin to brown. With heat still on high, add the wine and boil about 5 minutes or until the liquid begins to evaporate. Add the sugar and continue to cook another 2 minutes - stirring often. Set aside.

Combine burgers on toasted buns with onions and a slice of avocado.

Grilled Cheese Grows Up: Recipe

I have been working long hours lately for an amazing event taking place this week on Long Island (in Hempstead, NY...check out the news!) so there has been very little time left over for cooking - the priority in a time crunch belongs to family, of course. When I arrived home tonight I wanted to make something for dinner that would allow me to blog (and finally get rid of the chicken photo...), spend time with my family, and serve up a "fancy" meal. But I haven't gone food shopping in a week so all that was left was cheese, bread, onions, and some pancetta. Huh. I repeated the ingredients to myself a few more times and realized that a grilled cheese sandwich could get a face lift and appear more "grown-up." I love that!

The smokey flavor of the cheese contrasted with the salty meat and sweet onions was perfect. The pear gave it an even more delicious flavor. Not bad for nothing to eat!

A Grown-Up's Grilled Cheese
4 slices of pumpernickel-rye swirl bread
1 onion, sliced thin
2 Tbsp. butter
1 Tbsp. sugar
1 Tbsp. Vermouth
2/3 cup diced pancetta
4 oz. smoked Gouda, grated
1 ripe pear, thinly sliced

2 Tbsp. butter

In a medium saucepan, melt 2 Tbsp. butter and saute onions for about 5 minutes over medium-high heat, stirring often. Sprinkle the sugar over the onion and stir well. Saute another 4 minutes over medium-high heat. It's OK if onions begin to brown - allow them to. Add the vermouth and stir and saute another 5 minutes, allowing onions to become very browned, almost Carmel in color. Remove from pan and place into a bowl.

In the same pan, with the left-over fat drippings, saute the pancetta over medium-high heat for about 6 minutes, allowing the pancetta to release its fat and become somewhat crispy. Remove pancetta from the pan, leaving the fat drippings.

Meanwhile, assemble a complete sandwich: spread a layer of onions over the bread, add 1/4 of the cheese, top with pancetta and then pear slices and cover them with another 1/4 of cheese. Top with bread and place in the pan over medium high heat. Grill the sandwich for about 2 minutes per side, adding 1 Tbsp. of butter, if needed, to the pan. Repeat with remaining sandwich.