Ground Beef: Burgers
5# Packaged ground beef 2 ½ C Bread Crumbs—fine
¾ C Parmesan Cheese 5T Basil—chopped
5T Parsley—chopped 2.5 tsp Kosher Salt
1 ½ tsp Black Pepper Pinchx2 Cayenne or Togarashi
5cloves Garlic—minced 5eggs
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Tomato/Bacon Jam
24ea Roma Tomatoes—halved + mostly de-seeded
2# Bacon—cut into small pieces
2ea Onion—chopped
8ea Garlic Cloves—chopped
2C Coffee—stronger the better
2/3 C Apple Cider Vinegar
6T Sugar (brown if you have it)
1/3 C Honey
Black Pepper
Slow roast the tomatoes halves on a greased sheet pan, cut sides up! Drizzle with oil and sprinkle with black pepper. Roast for 1 ½ hrs. @ 350* until the tomatoes are shriveled, yet juicy. You can remove the flesh from the skins. In a pot, render the bacon until brown and crispy. Remove. Leave about ¾ to 1C of grease, but don’t use the rest. In the pot, sauté the onion, add garlic, coffee, vinegar, sugar, honey, hot sauce, roasted tomatoes and more black pepper. Add bacon and simmer until almost dry. Low heat. Once most of the liquid is reduced, put into a food processor and pulse.
Herbed Goat Cheese
1# Goat Cheese—room temp.
3T Fresh Thyme—Minced
1T Lemon Zest—minced
1T Parsley—minced
1T Basil—minced
2T Chives—minced
S+P to taste
Mix all ingredients together thoroughly and refrigerate.
Sweet Ginger Ribeyes
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
YOU’LL NEED
3-4 Walmart Premium rib-eye steaks, about 24-32 ounces total
½ cup A.1.® Steak Sauce, plus more for serving
2 tablespoons powdered sugar
1 tablespoon grated ginger
½ teaspoon Tabasco® sauce, plus more for serving
Sea salt, to taste
INSTRUCTIONS
In a small bowl, mix the steak sauce, powdered sugar, grated ginger and Tabasco sauce until well blended. Rub the steaks on both sides with the mixture, and place on a plate or in a shallow dish. Loosely cover, and let sit for at least 1-2 hours.
When ready to cook, prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® charcoal. Brush the cooking grates clean.
Remove steaks from the refrigerator and rub off the excess sauce. Season generously with sea salt on both sides. Place steak on the grates, and grill with the lid closed, turning once or twice, until cooked to your desired doneness, 6-8 minutes for medium rare. Remove steaks from the grill and let sit for at least 5 minutes. Serve with A.1 and Tabasco at the table.
Recipe created by the Indianapolis Fire Department on behalf of Walmart.
Coffee-Seasoned Steaks
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
YOU’LL NEED
3-4 Walmart Choice Rib-eye steaks, about 24-32 ounces total
3 tablespoons McCormick® Grill Mates® Montreal® Steak Seasoning
2 teaspoons Ac’cent® all natural flavor enhancer
3 tablespoons Folgers Classic Roast® ground coffee
1½ cups Dr Pepper®
Softened butter, for serving
INSTRUCTIONS
In a small bowl, mix the steak seasoning, flavor enhancer and ground coffee together. Reserve 3 tablespoons of the blend and set aside. Mix the rest with the Dr Pepper and pour over the steaks in a shallow dish. Turn the steaks to coat in the mixture, and marinate for at least 2-4 hours, up to overnight.
When ready to cook, prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® charcoal. Brush the cooking grates clean.
Remove the steak from the marinade and pat dry. Season both sides of each steak with the reserved dry rub. Grill the steaks with the lid closed, turning once or twice, until cooked to your desired doneness, 6-8 minutes for medium rare. Remove steaks from the grill and let rest for 5 minutes. Top each with a pat of butter and serve immediately.
Recipe created by the Indianapolis Fire Department on behalf of Walmart.
Indy Jerk Rib-eyes
Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
YOU’LL NEED
3-4 Walmart Choice Rib-eye steaks, about 24-32 ounces total
¼ cup A.1.® Steak Sauce
3 tablespoons Lea & Perrins® Worcestershire Sauce
3 tablespoons McCormick® Jamaican Jerk Seasoning
Extra virgin olive oil, for drizzling
INSTRUCTIONS
Place steaks in a shallow dish. Mix the steak sauce and the Worcestershire sauce together, and rub over both sides of each steak. Let sit for at least 30 minutes.
When ready to cook, prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® charcoal. Brush the cooking grates clean.
Remove the steaks from the marinade and brush off excess sauce. Season both sides of each steak with the Jamaican Jerk seasoning. Grill the steaks with the lid closed, turning once or twice, until cooked to your desired doneness, 6-8 minutes for medium rare. Remove steaks from the grill and let rest for 5 minutes. Drizzle steaks with olive oil just before serving.
Recipe created by the Indianapolis Fire Department on behalf of Walmart.
Shrimp and Grits done upscale
serves – 4
Creamy polenta
Get a box of instant polenta and use the shells from the shrimp to make a stock. the liquid that is required in the polenta should be substituted for the shrimp stock. see recipe below for shrimp stock
Shrimp stock
Shells from 25-28 shrimp or about a lb.
1 cup diced onion
1/2 cup celery
1/2 cup carrots
1 bay leaf
3 pepper corns
5 cups cold water
Place everything in a medium size pot and simmer for 30 minutes. strain and reserve liquid to use as shrimp stock
For the Shrimp and Gritts
1 lb shrimp
1/2 lb apple smoked bacon diced and rendered – save fat
5 scallions diced
1 yellow onion diced
3 Tbs. diced garlic
2-3 of your favorite chilis assorted color
In a heavy skillet add bacon fat, and equal portion of vegetable oil. heat over medium heat and onion and begin to swet after about 4-5 minutes add shrimp. allow the shrimp to cook until a pink color starts to be seen add onions and garlic and chilis. toss together and allow to finish cooking about 5-7 minutes to plate set the shrimp on the bed of creamy polenta, and finish with grated cheese and chopped parsley
Shrimp and mushroom with Nicole Taylors fresh Pasta
Par cook the pasta to aldente texture in salted water
In a heavy skillet add 4 Tbs. butter allow to heat, add the shrimp and your choice of diced mushrooms and saute over medium high heat. after shrimp start to lightly turn pink add 1 Tbs. garlic and 1/2 cup cream, allow to simmer for 3-4 minutes, toss in pasta and coat noodles in the juies from the mushrooms and shrimp, lightly squeeze a little lemon juice to serve.
Wild Rice Waffles
Serves 4
1∏ cups all-purpose flour
1∏ cup whole wheat flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons baking soda
∏ teaspoon ground cinnamon
1 tablespoon Kosher salt
4 cups buttermilk
4 large eggs
∏ cup vegetable oil
∏ cup cooked wild rice
Mix dry ingredients together.
Mix wet ingredients together
Whisk wet ingredients into dry ingredients and let stand for 45 minutes.
Ladle the batter onto waffle iron. Close the iron and cook the waffles until they are crisp, golden and cook through.
Twice Fried Chicken w Rice Waffles and Honey Bourbon Sauce
Recipe Courtesy of Michael Symon
Fried Chicken
Serves 6-8
2 whole chickens, cut into 1/12ths (2 breasts halved, 2 legs, 2 thighs, 2 wings, backbone halved
2 tablespoons old bay seasoning
1 teaspoon smoked paprika
1 teaspoon chipolte powder
1 tablespoon cracked coriander seed
Mix seasonings and coat all of the chicken pieces. Place in a gallon sized bag and refrigerate overnight.
1∏ cup all-purpose flour
2 tablespoon cornstarch
1 tablespoon salt
2 quart lard
In large Dutch-oven, put enough lard to come 2 inches up the pot. Heat lard to 340 degrees. Combine the flour, cornstarch, and salt. Remove the chicken from the bag and dredge in the flour mixture. Beginning with the thighs, add them to the pot making sure not to crowd (this will take several batches). Place a lid on and cook for 3 minutes. Uncover, then flip and cook for an additional 3 minutes. Remove chicken to a wire cooling rack and repeat with remaining chicken. Once all chicken is done, heat the lard up to 365 degrees. Add the chicken in batches and cook for 2 minutes per side until golden and crispy. Remove from the pot on to paper towels and serve immediately with waffles and honey bourbon sauce.
Twice Fried Old Bay Chicken with Sriracha-Honey
Recipe Courtesy of Michael Symon
Serves 6-8
2 tablespoons Old Bay seasoning
1 teaspoon smoked paprika
1 teaspoon chipotle powder
1 tablespoon cracked coriander seeds
2 (3-pound) chickens, cut into 12 parts each
(4 split breast pieces, 2 legs, 2 thighs, 2 wings, 2 split backbone pieces)
2 quarts rendered lard or peanut oil
∏ cup Sriracha sauce
∏ cup honey
1∏ cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon kosher salt
The night before cooking, combine the Old Bay, paprika, chipotle powder, and coriander seeds in a gallon-sized zip-top bag. Add the chicken pieces and shake to coat with the spices. Refrigerate overnight.
Allow the chicken to come to room temperature for half an hour before cooking.
In a large Dutch oven, heat the lard to 340 degrees.
Stir together the Sriracha and honey and set aside.
Combine the flour, cornstarch, and salt. Dredge the chicken with the flour mixture. Begin adding the chicken to the hot lard, starting with the thighs. Continue adding the chicken pieces until the pot is full, but not crowded. When the pot is full, put the lid on. The chicken will need to be cooked in batches.
After 3 minutes, uncover the pot and flip the pieces. Put the lid back on and cook for an additional 3 minutes. When done, remove the chicken to a cooling rack and repeat the process with the remaining chicken.
Once all the chicken is done, raise the temperature of the lard to 365 degrees. Fry the chicken, uncovered, in batches for the 2 minutes per side, or until golden and crispy. When done, drain on the paper towels and serve immediately with the Sriracha-honey.
