The Sexy Forever Recipe Bible (40 page)

1 pound ground beef

¼ cup finely minced onion (preferably Vidalia or Maui)

1 large egg

Sea salt and freshly ground black pepper

1 tablespoon olive oil

6 ounces Gorgonzola, cut into 12 thin slices

Caramelized Onions

In a mixing bowl, combine the beef, onion, egg, salt, and pepper. Form into 1-inch balls, then flatten slightly to form patties and set aside.

In a sauté pan over medium-high heat, add the olive oil and sear the burgers until they are crispy and brown, about 2 minutes per side. Remove from the heat and transfer to a baking sheet.

Preheat the broiler. Top the burgers with Gorgonzola and place under the broiler to melt the cheese. Top with caramelized onions and serve immediately.

MAKES 16 BURGERS

caramelized onions

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

Olive oil

2 large onions, preferably Maui, very thinly sliced

In a medium sauté pan over medium-high heat, add enough olive oil to coat the pan. Add the onion slices in one layer and cook until they become brown and golden, 7 to 10 minutes. Once they begin to caramelize on the bottom, stir and turn to caramelize the tops. Lower the heat and continue to cook until soft and caramelized throughout, another 10 to 20 minutes.

SERVES 4

pesto fondue with sausages

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 recipe
Basil-Parsley Pesto

¼ cup extra virgin olive oil

4 to 6 Italian chicken sausages

In a fondue pot, begin to heat the pesto and olive oil.

In a skillet, fry the sausages until cooked through. Let cool slightly, then cut them into bite-size pieces.

When pesto is bubbling, skewer the sausage pieces and dip into the pesto.

SERVES 4

seared beef with lime-chile-mint dipping sauce

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

½ cup extra virgin olive oil

One ½-pound piece beef tenderloin (or favorite cut)

Sea salt and freshly ground black pepper

1 cup fresh mint leaves

1 serrano chile, chopped (see
Note
)

Juice from 1 lime

2 tablespoons light soy sauce

16 wooden skewers, soaked in water

Preheat the oven to 400°F.

In a medium sauté pan over high heat, add 1 tablespoon of the olive oil. Season the beef with salt and pepper and sear all over until nicely browned, about 4 minutes. Remove from the heat and set aside.

Combine the mint leaves and serrano chile in a mixing cup or blender jar. Using a hand mixer (or blender), slowly add the remaining olive oil and puree to make a smooth paste. Add the lime juice, season with salt and pepper, and mix well.

Cut the beef on the diagonal into ¼-inch slices. Thread each slice onto a skewer. When ready to serve, place the skewers into an ovenproof pan and drizzle with the soy sauce. Heat in the oven for 3 to 4 minutes. Serve immediately with the dipping sauce.

MAKES 16

lamb skewers with harissa dipping sauce

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2