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Archive for the tag “cheese”

Daddy’s Day 2012 – The Feast

Big Ol’ Daddy’s Day Feast 2012

Okay, so the votes have been tabulated and the “Big Ol’ Daddy’s Day Feast 2012” is planned, prepped, and will soon be an epic event…one for the record books.

Thanks to everyone who helped make suggestions for the grand event. Your thoughts, input, and suggestions were all taken to heart. Here we go…

– Jalapeno Poppers

Main Course:
– Ribeye Steaks
– Asparagus
– Potatoes

– Garlic French Bread
– Sautéed Mushrooms

WoW! That sounds so completely and totally UNinteresting, if I do say so myself. If you haven’t been completely bored to point of narcolepsy, and are still reading, let’s try this again…using the same ingredients, but trying to be a little more descriptive…

Bacon Wrapped / Crab Stuffed Jalapenos
– Stuffed with a blend of Queso and cream cheeses, crab meat, cracked black pepper and smoked paprika, then grilled to excellence.

Main Course:
Sweet Balsamic Glazed Ribeye Steaks
– Marinated and char-grilled to perfection. Drizzled with a honey and balsamic reduction.

Bacon Wrapped Petite Asparagus
– Tender Asparagus bundles wrapped in hickory smoked bacon, brushed with a dressing of extra virgin olive oil and balsamic vinegar, grilled then seasoned with cracked black pepper and truffle salt.

Smash Baked Potatoes
– Baked whole then smashed, drizzled with extra virgin olive oil, then grilled until outside is slightly crisp. Seasoned with cracked pepper mélange and sea salt with a dollup of sour cream.

Whole Wheat Garlic Parmesan French Bread
– A split loaf covered with a delicious compound butter of roasted garlic, grated parmesan cheese and scallions. Toasted on the grill.

Sautéed Baby Bella Mushrooms
– Sliced Baby Bella Mushrooms sautéed in unsalted butter, minced garlic and a dash of sweet red wine. Served both on the side and over the steaks.

Daddy's Day 2012 Feast

Whew! Hopefully THAT description was a little better. Even with my A.D.D. it was more fun to type, because it was a closer example of how it tasted.

I would be remiss if I didn’t say, since not everyone in the Rhino Domain enjoys this kind of menu, a request was put in for grilled cheese burgers too. Because it is a Big Ol’ Daddy’s Feast, I couldn’t very well just toss a couple of preformed patties on the grill. Nope, this is a special day where I get to go the extra mile to thank my family for putting up with me as a daddy and husband. Anyway, here’s what we did for burgers…

Cheese Burger - Rhino Style

Each burger started with a juicy 80/20 Ground Chuck, mixed with crumbled Queso Cheese, seasoned with a sea salt and black pepper blend, then grilled to liking of each critter*. (Here’s where it gets good) Nestled between a buttered/grilled, corn meal dusted bun, then topped with Colby Jack Cheese, sliced tomato,  hickory smoked bacon, sautéed Baby Bella Mushrooms.

4/5ths of the reason for being.

I am not bragging, but would like to say in a most humble mindset, I am truly blessed to have a beautiful bride who tolerates me, and four incredible children who, despite my short falls and sometimes quick temper, seem to love and appreciate me. This is certainly an epic Daddy’s Day. I appreciate being able to spend time with them and cook for them (even though they don’t always like my ‘creations’), and have a career that allows me to spend time with them.

After all, who says Daddy’s Day is just about celebrating dear old dad? I believe it should be a day where dad gets to show appreciation for having a family. For without them, I would not, and could not, be the person I am. May God bless them with health and happiness throughout their lives.

*I am not referring to scurrying animals, rather ‘critter’ in this sense is an endearing term I often use for my children.

Please Vote. Pretty Please…

With the announcement that my 2011 “No Ordinary Burger” Contest winning recipe and picture is being unleashed on North America around July 4th of this year, I am already deep in the trenches of the 2012 “No Ordinary Burger” Contest.

Last year’s contest was an incredible experience that would not have happened if not for my family and friends who took 30 seconds out of their life to vote for my recipe. Now that this year’s contest is in full swing, I WOULD APPRECIATE YOUR HELP. While I have posted MANY times that it only takes 30 seconds to vote for my burger (once you click any of the links in this post), a friend of mine pointed out that it only took him 18 seconds! Can you beat his record?? Let’s see! Click any of the links in this post, cast your vote for my “Ay Caramba! Chorizo Burger“, then come back here and let us know how long it took. C’mon…it’ll be fun!

Regardless if you post your time or not, I do truly appreciate your time, efforts, and votes in this contest. I am forever grateful that you even took the time to read this entry.

Now…on your marks…get set…VOTE! http://burgercontest.johnsonville.com/Vote/ViewRecipes?entrantID=465

Leftovers are our friends

Some people refuse to eat leftovers. Even in my own household, there are some who will steer clear of any cooked food leftover from the day before…unless it’s in the form of pizza. Heaven forbid it has been in there two whole days!

After working up a recipe for the 2012 Johnsonville “No Ordinary Burger” Contest, we somehow managed to have a Chorizo Burger Patty in the fridge. Sealed up tight and calling my name, I discovered it and just HAD to do something with it. Afterall, it was lonely in the dark fridge. At least I’m guessing it was dark. I’ve never been able to see the light go off when I close the door, so I’m not altogether sure.

So the question begs: What do you do on the rare occassion you find a leftover grilled Chorizo burger patty in the fridge?

Create breakfast! Toasted Whole Wheat Bread, Queso Cheese, Diced Tomatoes and Sweet Red Onion, topped with a Poached Egg, Black Olives, Sea Salt, Poppy Seeds and a sliced Johnsonville Chorizo Burger…Mmm!

Johnsonville Chorizo Burger Breakfast

Nothing tricky about this recipe, if you know how to poach an egg. Just toss all the above listed ingredients on a plate and dive in. If you’re not sure how to poach an egg, check out my previous post. Since discovering this easy poaching method, I have been on an eggcellent egg poaching adventure.


Carpe Cuisine,

Triple D Pizza

I’m calling this the Triple D Pizza. No, I’m not referring the Guy’s FoodNetwork show, Diner’s Drive-In’s and Dives. This is Deep Dish Deconstructed.

Haven’t been to the grocery this week, so the cubboards are on the lean side. Swung over to the house from the older critter’s first track meet of the year to grab some lunch and soon realized that, (re-read first sentence.) Time to get creative.

We did have some nice Portabello Mushrooms in the fridge, along with some marinara sauce, 3 cheese shredded blend, and some Johnsonville Beef Sausage Bites. I don’t know about you, but my mind instantly thought…PIZZA!

Here’s the lowdown…

I used a spoon to scrape out the ‘fins’ from the underneath side of the shroom; also pulled out the stem, but didn’t throw it away. I chopped the stem and sprinkled it in the cup of the shroom. To that I added a couple dabs of marinara sauce, a sprinkling of Sea Salt & Cracked Pepper, Smoked Paprika, and Chili Powder; some sliced up Johnsonville Beef Sausage Bites and shredded 3 cheese blend. then added some more sliced up sausage bites.

While the prep was going on, the oven was pre-heating to 400*F. When ready, I baked the ‘shroom pie for 10 minutes. While the cheese was melted at that point, the ‘shroom was still pretty firm, so I baked it an additional 5 minutes. After removing from the 2nd go around in the oven, I sprinkled some chopped almonds on top for texture. It was perfect!

The beef sausage really made a nice flavor on the pie, but the almonds really gave a nice texture and ‘bite’ to the dish. The beefy-ness of the ‘shroom REALLY added a nice flavor and made for an awesome replacement to the traditional pizza dough.

This will definitely be on the ‘will-have-again’ list.

Good Friday Egg Nests

So meatless Friday’s are almost over. For today’s breakfast, I decided to revisit a recipe from a few weeks ago.

I didn’t get a picture of the ‘nests’ before putting them in the oven, but will show you what they looked like when they came out in a minute. In the mean time, here are the rest of the ingredients.

Eggs, Sea Salt, Carrots, Feta Cheese, Shredded Cheese Blend

Good Friday Egg Nests - Basics

The ‘nests’ were made with about 3 cups of frozen shredded potatoes, a healthy dose of sea salt, mixed with 2 whisked eggs. The mixure was then pressed into large muffin tin sprayed with cooking oil to keep them from sticking. Here are the nests after they’ve been cooked in a 400*F oven for 22 minutes…

Good Friday Egg Nests

Each cup was then filled with the shredded cheese (and a couple of them with Feta Cheese!), and broiled them until the cheese was all melty-gooey and golden. Top each cup with scrambled the eggs (simply seasoned with sea salt), filled the nests and garnished with some shaved carrots…

Good Friday Egg Nests - Complete Goodness

My little Princess is not a fan of eggs, so her serving was a ‘Birds Nest Quesadilla’…a cheese filled basket. I didn’t tell her that there was a decent amount of egg IN the nest. she liked it. What she doesn’t know, won’t hurt. 

Good eatin’ everyone!

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