50 should be enough.

May 13, 2007 at 7:48 pm

So when I got this week’s menu for the cooking demonstration I thought burgers and salad?  This is cake.  I got to Sam’s Club at 8 AM and began collecting ingredients and doing my prep.  I made 1/4 pound patty’s on small buns and then cut them in half for presentation.  I remember thinking that 50 burgers should hold me until the lunch break at noon.  At 11:15 I was back in the demo room patting out another 50 burgers.   By days’ end I had made over 200 hand formed burgers and served them up to the good folks of Ca’Del Solo Big House RedMobile.  It is enough to make the average wannabe TV chef want to turn vegan.  Not I!  I followed that up by making a caldron of homemade chile for some pals who went out of town for the weekend.  I think it is cool to have a meal waiting for folks after a long trip.

I paired the Burgers with a California Table Red that I love and I think it is very versitle.  It is a medium bodied with the flavors of berries and pepper blended wine with about a half dozen grapes used in the blend.  It is called Ca’del Solo Big House Red and it is produced by the good folks at Bonny Doon who also make Cardinal Zin.  Big House Red usually sells for under $10.

Menu Recipes:

 

Gourmet Jack Ranch Burger
Week 16 – 5/12/07
Serves 4
Cook Time: 15 min.
Ground Beef – 24 oz
KC Masterpiece® Original Barbecue Sauce 1/2 Cup
Hidden Valley® the Original Ranch® Dry Mix 3 Tbs
Fresh Colby Jack Cheese by Sargento
Spice Islands® Sea Salt 2 Tbs
Spice Islands® Black Peppercorn 1 Tbs
Chopped Romaine Lettuce 1/2 Cup
Fresh Tomatoes (sliced) 2 ea
Hamburger Buns 1 Pack

1. In a bowl mix Ground beef, salt and pepper. Add dry ranch mix and ½ of the BBQ sauce. Mix very well. Form into desired size hamburger patties
2. In a sauté Pan, or on a grill when available cook burgers for 5 minutes on each side or until internal temperature reaches 160 degrees
3. Top each burger with 1 slice of Colby Jack Cheese, sliced tomato and a lettuce leaf. Serve on a fresh hamburger bun.
Utensils and Cookware
Ø Sauté pan Tongs
Ø Measuring Spoons
Ø 2 Bowls
Ø Spatula
Ø Knife
Ø Cutting Board
Shopping List
Ground Beef
Ø KC Masterpiece® Original Barbecue Sauce
Ø Hidden Valley® The Original Ranch® Dry Mix
Ø Fresh Jack Cheese
Ø Salt
Ø Pepper
Ø Lettuce
Ø Fresh Tomatoes
Ø Hamburger Buns
Romaine Side Salad
Serves: 4 – 6
Preparation Time: 5 min
Romaine Lettuce (Hearts) 2 Heads
Grape Tomatoes 1 cont
Red onions (cut into rings) 1 ea.
Hormel® Real Bacon Pieces 3 oz
Hidden Valley® Ranch Salad Dressing 4 oz</font>

1. Break Romaine leaves by hand (this will avoid the rusted look on the edge of the leaves)
2. Toss Romaine leaves with dressing and bacon.
3. Top with red onion rings and grape tomatoes and serve
Utensils and Cookware
Ø Salad Bowl
Ø Tongs
Ø Measuring spoons
Shopping List
Ø Spring Mix
Ø Grape Tomatoes
Ø Red onions
Ø Hormel Real Bacon Pieces
Ø Hidden Valley® Ranch Salad Dressing

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There is nothing on earth like a fine, handmade Cuban . . . The Organic Spirit


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Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

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