Rachael Ray's 30-Minute Get Real Meals (8 page)

BOOK: Rachael Ray's 30-Minute Get Real Meals
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Heat a large skillet over high heat. Add the EVOO and the peppers and onions. Stir-fry the veggies, tossing them with tongs to sear them at the edges. Add the garlic and the jalapeño or serrano chili. Toss and turn the mixture for about 3 minutes, then add your salsa of choice and toss a minute longer.

Turkey Cacciatore Burgers on Portobello “Buns”

4
SERVINGS

1⅓
pounds
ground turkey breast
(the average weight of 1 package)
Salt
and
freshly ground black pepper
6
crimini mushrooms
(baby portobellos), stemmed and finely chopped
½
red bell pepper,
cored, seeded, and chopped
½
yellow onion,
finely chopped
2
garlic
cloves,
smashed out of their skin and finely chopped
3
tablespoons
tomato paste
1
tablespoon
Worcestershire sauce
1
teaspoon crushed
hot red pepper flakes
½
cup grated
Parmigiano-Reggiano
or Romano cheese (a couple of handfuls)
A handful of fresh
flat-leaf parsley,
chopped
Extra-virgin olive oil
(EVOO), for drizzling
4
large
portobello mushroom caps,
stems discarded
Coarse salt
and
coarse black pepper
2
cups
arugula leaves,
coarsely chopped
½
pound fresh
mozzarella
or fresh smoked mozzarella, thinly sliced

Preheat the oven to 450°F. Heat a large nonstick skillet over medium-high heat.

In a large bowl combine the meat with salt and pepper, the crimini mushrooms, bell pepper, onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese, and parsley. Score and divide the meat into 4 portions. Form each portion into a large patty, 1 inch thick. Drizzle EVOO on top of the patties, then fry for 5 or 6 minutes on each side in the hot skillet. Hold the cooked patties on a plate under foil.

Place the portobello caps on a small baking sheet gill side up and drizzle EVOO on them. Roast the caps for 12 minutes. Remove them from the oven and season them with coarse salt and pepper. Turn the oven off. Top each cap with about ½ cup arugula and a burger. Layer each burger with mozzarella and place back in the still-warm oven for about 1 minute to melt the cheese. Transfer the burgers on “bun” bottoms to plates and serve.

Cubano Pork Burgers and Sweet Orange Warm Slaw

Cubanos are traditionally served on a sweet roll. The orange juice and honey are used to hit that sweet note here.

4
SERVINGS


pounds
ground pork
4
garlic
cloves,
chopped
Zest and juice of 2
navel oranges
1
tablespoon
ground
cumin
(a palmful)

teaspoons
coriander
(half a palmful)
3
tablespoons
yellow mustard,
such as French’s brand
Several drops of
hot sauce,
such as Tabasco
Salt
and
freshly ground black pepper
¼
cup
vegetable oil
12
pickle slices,
dill, garlic, or sour
4
deli slices
baked or boiled ham
4
deli slices
Swiss cheese
1
small
red onion,
thinly sliced
¼
cup
red wine vinegar
1
tablespoon
honey
(a good drizzle)
1
16-ounce sack of
coleslaw mix
(found on the produce aisle)
1
small
red bell pepper,
seeded and thinly sliced
A handful of fresh
cilantro leaves,
chopped
A handful of fresh
flat-leaf parsley
leaves, chopped
4
Portuguese rolls, split

In a bowl combine the ground pork, half of the chopped garlic, half of the orange zest, the cumin, coriander, mustard, hot sauce, salt, and pepper. Score the meat into 4 sections and then form 4 large patties about 1 inch thick.

Preheat a medium skillet with 2 tablespoons of the vegetable oil (twice around the pan), over medium-high heat. Add the patties to the hot skillet and cook on the first side for 6 minutes. Flip and top each patty with three pickles, a slice of ham, and a slice of Swiss. Cook the patties for another 5 to 6 minutes. Place a foil tent over the pan for the last 2 minutes or so to ensure that the cheese melts and the fixings heat up.

While the patties are cooking, make the sweet orange warm slaw. Preheat a large skillet with the remaining veg oil. Add the remaining garlic and the sliced onion to the hot oil and cook for 1 minute. Add the remaining orange zest, the orange juice, red wine vinegar, and honey. Continue cooking the dressing for 1 minute. Turn the heat off and add the coleslaw mix, red bell pepper, cilantro, parsley, and salt and pepper, tossing to coat in the warm dressing.

Serve your Cubano burgers on Portuguese rolls with the sweet orange warm slaw both on top of the burger and alongside.

Ginger–Garlic Tuna Burgers on Cucumber Salad with Salted Edamame

4
SERVINGS


to 2 pounds
ahi tuna,
cut into cubes
3-inch piece fresh
gingerroot,
peeled and grated
4
garlic
cloves,
finely chopped
3
to 4 tablespoons
tamari
(dark aged soy sauce) (eyeball it)
2
teaspoons
coarse black pepper
2
scallions,
finely chopped
2
tablespoons finely chopped fresh
cilantro
Vegetable oil,
for drizzling, plus some for the salad
1
romaine lettuce
heart, chopped
2
cups fresh
bean sprouts
or pea shoots
½
English (seedless) cucumber
(the one wrapped in plastic), cut into ¼-inch dice
Juice and zest of 1
lime
Coarse salt
1
pound
edamame
(soybeans in pods available in freezer section of market)

Heat a grill pan or large skillet over high heat.

Place the fish in a food processor and pulse until the fish is the consistency of ground beef. Transfer the ground ahi to a bowl and mix with the ginger, garlic, tamari, black pepper, scallions, and cilantro. Form 4 equal patties and drizzle them with vegetable oil. Place the tuna burgers in a screaming hot pan and cook for 1 minute on each side for very rare, 2 minutes on each side for medium rare, 3 to 4 minutes on each side to cook through. Hold the cooked patties on a plate under foil.

In a medium bowl combine the lettuce, sprouts, and cucumber. Dress the salad with the lime zest and juice, salt, and vegetable oil to your taste.

Place the edamame in a microwave bowl and cover with plastic wrap. Pop a small hole in the top of the wrap and microwave on High for 5 minutes. When the time is up, sprinkle the edamame with 2 teaspoons of coarse salt and toss.

Pile the salad up equally onto 4 plates. Top the salad with tuna patties. Pile the edamame alongside the burgers. To enjoy the edamame, shimmy the soybeans free from their pods in your mouth. Who misses fries? (Well, okay, they’re good too, but soybeans are actually good for you as well!)

Danish Burgers with Herb Caper Sauce and a Mod Salad

4
SERVINGS

2
pounds
ground chicken
1
tablespoon
poultry seasoning
(a palmful)
2
shallots,
finely chopped
2
tablespoons
Dijon mustard
5
button mushrooms,
stems discarded, finely chopped
¼
pound
Havarti
with dill
cheese, cut into ¼-inch dice
Salt
and
freshly ground black pepper
Extra-virgin olive oil
(EVOO), for drizzling, plus a couple tablespoons for the salad
½
cup
mayonnaise
or sour cream
2
to 3 tablespoons
fresh dill,
chopped or snipped with kitchen scissors
2
tablespoons
capers,
drained, then run your knife through them once
1
English (seedless) cucumber
(the one wrapped in plastic), cut in half lengthwise, then sliced into half-moons
1
small
red onion,
sliced
3
plum tomatoes,
seeded and thinly sliced
1-pound sack of washed
baby spinach
2
to 3 tablespoons
white wine vinegar
4
crusty
poppyseed rolls
2
large
radishes
, thinly sliced
1
sack of
gourmet potato chips
, such as Terra Chips Onion and Herb Yukon Gold, or Blue Potato Chips

In a bowl, thoroughly combine the ground chicken, poultry seasoning, shallots, Dijon mustard, mushrooms, Havarti, salt, and pepper. Score the meat with your hand into 4 equal portions. Form each portion into a large 1-inch-thick patty.

Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them in the hot skillet. Cook for 6 minutes per side until the patties are firm to the touch and cooked through.

While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl combine the mayonnaise or sour cream, dill, and capers. Set aside. In a salad bowl combine the cucumbers, red onion, plum tomatoes, and three quarters of the baby spinach. Dress the salad with white wine vinegar, salt, and pepper, then drizzle with a couple tablespoons of EVOO to coat the salad lightly and evenly. Toss to combine and adjust the salt and pepper to your taste.

Split the rolls. Place the burgers on the bun bottoms. Top with sliced radishes, the remaining baby spinach, and a heaping spoonful of the herb-caper dressing slathered across the bun tops. Add the remaining sauce to the salad and toss for a creamy finish. Fancy chips finish the plate.

The colder the semisoft Havarti with dill cheese is, the easier it will be to dice. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!

Sausage Patty Melt

Instead of two slices of bread and one patty, this lower-carb patty melt has two patties sandwiching cheese, peppers, and onions. Skip lunch. This one’s a gut-buster!

4
SERVINGS

Extra-virgin olive oil
(EVOO), for drizzling, plus 1 tablespoon (once around the pan)
4
Italian
hot sausage patties
4
Italian
sweet sausage patties
1
cubanelle pepper
(long, light green, fresh Italian pepper), seeded and sliced
1
red bell pepper,
cored, seeded, and thinly sliced
1
medium
onion,
thinly sliced
2
garlic
cloves,
smashed out of their skin
1
teaspoon crushed
hot
red pepper flakes
Salt
8
deli slices
provolone cheese

Heat a large nonstick skillet or grill pan for the patties, another medium skillet for the peppers and onions, over medium-high heat.

BOOK: Rachael Ray's 30-Minute Get Real Meals
2.67Mb size Format: txt, pdf, ePub
ads

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