Rachael Ray's 30-Minute Get Real Meals (10 page)

BOOK: Rachael Ray's 30-Minute Get Real Meals
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While the burgers are cooking, in a mixing bowl thoroughly combine the sour cream, lemon juice, dill, horseradish, and the remaining tablespoon of mustard. Add the radishes, red onion, carrots, cucumber, celery, coleslaw mix, the remaining 2 tablespoons of chopped parsley, and salt and pepper to taste. Toss to combine. Serve the Kiev burgers open-faced on a slice of toast with the salad alongside.

Smoked Gouda Fondue with Bacon and Almonds

4
SERVINGS

6
slices thick-cut
bacon
8
ounces
Gruyère cheese,
shredded

pound (about 6 ounces)
smoked Gouda,
shredded
1
rounded tablespoon
flour
1
large
garlic
clove,
smashed out of its skin
¾
cup
dry white wine
2
teaspoons fresh
lemon juice
½
cup
smoked almonds
(I like Diamond brand), coarsely chopped

SERVE WITH …

Blanched bite-size pieces of cauliflower, white asparagus, parsnip
Seared cubes of kielbasa
Cornichon pickles
Red pears, slightly underripe

Broil or fry the bacon until crisp. Drain, cool, and chop.

Combine the cheeses in a bowl with the flour. Rub the inside of a small pot with the smashed garlic, then discard the garlic. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.

German Cheddar and Beer Fondue

4
SERVINGS

10
ounces (2½ cups) shredded
sharp Cheddar cheese
(on the dairy aisle)
4
to 6 ounces
Gruyère cheese,
shredded (1 to 1½ cups)
1
rounded tablespoon
flour
1
cup
German lager
2
tablespoons
spicy brown mustard
A few drops of
hot sauce,
such as Tabasco
A few drops of
Worcestershire sauce

SERVE WITH …

Cubed or thick-sliced and browned wursts: knack or brat
Mini party franks, such as Boar’s Head brand
Blanched cauliflower and broccoli florets

In a bowl combine the cheeses with the flour. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce. Transfer the fondue to a fondue pot and serve.

Spanish Cheese and Olive Fondue

4
SERVINGS

8
ounces
manchego cheese,
shredded
8
ounces
Gruyère cheese,
shredded
1
rounded tablespoon
flour
1
large
garlic
clove,
crushed out of its skin

cups
dry white wine
1
teaspoon
sweet paprika
A few drops of
Tabasco
or other hot sauce
¼
cup coarsely chopped large pitted good-quality
green olives
3
tablespoons chopped
pimientos

SERVE WITH …

Pan-seared chunks of chorizo sausage
Grilled chicken breasts, cut into bite-size cubes
Fresh bell pepper chunks

In a bowl combine the cheeses with the flour. Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the paprika, hot sauce, olives, and pimientos. Transfer the fondue to a fondue pot and serve.

Italian Fonduta with Roasted Red Pepper

4
SERVINGS


pound, about 6 ounces
Gruyère cheese,
shredded
½
pound fresh
mozzarella cheese
or fresh smoked mozzarella cheese, shredded
¼
cup grated
Parmigiano-Reggiano
or Romano cheese (a handful)
1
rounded tablespoon
flour
1
cup
dry white wine
1
tablespoon fresh
lemon juice
2
garlic
cloves,
minced
½
roasted
red bell pepper,
finely diced (about 3 tablespoons)

SERVE WITH …

Chunks of cooked Italian sweet and hot sausages
Cubed salami
Cubed cooked balsamic-marinated chicken breast, grilled or pan fried
Giardiniera Italian hot pickled vegetables, drained

In a bowl combine the cheeses with the flour. Add the wine to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper. Transfer the fondue to a fondue pot and serve.

Mexican Fondue

4
SERVINGS

8
ounces
Pepper Jack cheese,
shredded
4
ounces
Gruyère cheese,
shredded
4
ounces
Cheddar cheese,
shredded
1
tablespoon
cornstarch
1
cup
Mexican beer
2
teaspoons
hot sauce,
such as Tabasco
Zest of 1
lime
plus 1 tablespoon fresh lime juice
3
tablespoons canned
green chili peppers,
finely chopped
3
tablespoons
green salad olives
with pimientos, finely chopped
2
tablespoons chopped
fresh cilantro,
for garnish (optional)

SERVE WITH …

Grilled chicken or steak, cubed
Grilled, chopped linguiça sausage
Sliced zucchini
Chunks of bell peppers

In a small bowl combine the cheeses and cornstarch. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the hot sauce, lime zest and juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the chili peppers and olives with pimientos. Transfer the fondue to a fondue pot and garnish with cilantro, if using, then serve.

Go Greek! Feta Fondue with Garlic and Mint

4
SERVINGS

2
tablespoons
butter
2
garlic
cloves,
chopped
2
tablespoons
flour

cups
milk
8
ounces
Greek feta cheese,
diced
2
tablespoons chopped
fresh mint
2
tablespoons chopped fresh
flat-leaf parsley
1
teaspoon
coarse black pepper

SERVE WITH …

Small baked lamb, beef, or chicken meatballs
Greek sausage, grilled and cut into chunks
Cubed cooked lamb, beef, or chicken
Grilled shrimp
Cubed raw bell peppers, cucumbers, celery, or tomatoes

Heat a small pot over medium heat. Melt the butter in the pot, add the garlic, and sauté for 2 minutes. Add the flour and stir to combine with the butter and garlic. Cook the flour for 1 minute, then whisk in the milk and bring it up to a bubble. Add the feta and melt it into the milk. When the cheese has melted into the sauce, stir in the mint, parsley, and black pepper. Transfer the sauce to a fondue pot and serve.

Classic Swiss Fondue

4
SERVINGS

1
large
garlic
clove,
crushed out of its skin

cups
dry white wine
1
tablespoon fresh
lemon juice
8
ounces
Gruyère cheese,
shredded
8
ounces
Emmentaler cheese,
shredded
1
tablespoon
cornstarch
¼
cup
kirschwasser
(cherry brandy)
½
teaspoon freshly
grated nutmeg
White pepper
or
cayenne

SERVE WITH …

Cubed ham
Marinated mushrooms or fresh whole sautéed button mushrooms
Blanched asparagus or white asparagus
Whole trimmed
radishes
Small dill pickles or cornichons

Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and white or cayenne pepper, to taste. Transfer the fondue to a fondue pot and serve.

Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

4
SERVINGS

1
tablespoon
grill seasoning,
such as McCormick’s Montreal Steak Seasoning
¼
cup
tamari
(dark aged soy sauce)
2
tablespoons
honey
2
teaspoons
hot red pepper flakes
4
large
garlic
cloves,
chopped
2
teaspoons
dark sesame oil
(eyeball it)
2
scallions,
finely chopped
Vegetable oil,
for drizzling, plus 2 tablespoons (twice around the pan)
2
pounds
flank steak
1
pound
bok choy
or napa cabbage, trimmed and shredded with a knife
½
red bell pepper,
cored, seeded, and thinly sliced
Salt
1
cup
sauerkraut
(it will taste like kim chee when combined with hot red pepper flakes)
BOOK: Rachael Ray's 30-Minute Get Real Meals
4.96Mb size Format: txt, pdf, ePub
ads

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