Grilled Jalapeno-Cream Cheese Stuffed Hamburgers

Recipe and photo courtesy of Kittencal

One of my favorite burgers! you may omit the jalapeno but don’t not omit the cream cheese feel free to season with your favorite spices…plan ahead the burgers need to be refrigerated overnight to blend flavors

Yield 8 burgers

Ingredients

1 large jalapeno pepper, seeded and finely chopped

1 (8-ounce) package cream cheese, softened

1 garlic love, minced (can omit if desired if you are a garlic lover add it in!)

2 pounds ground beef

1/2 package dry onion soup mix (can use the whole package if desired)

4 cloves garlic, minced

2 teaspoons Montreal Steak seasoning (or use fresh ground black pepper)

Instructions

In a small bowl mix the cream cheese with jalapeno and 1 minced garlic clove.

In another bowl combine the ground beef with 1/2 package dry onion soup mix (or use the whole package) 4 minced garlic cloves and 2 teaspoons Montreal steak seasoning.

Divide the ground beef into 16 equal portions.

Pat each portion into about 1/2-inch thickness (doesn’t have to be exactly 1/2-inch).

Spoon a scant 2 tablespoons of the cream cheese mixture into the center of 8 patties (do not spread).

Top with remaining patties pressing down the edges to seal the meat together. Make an indentation in the center with your thumb being careful to not destroy the seal. This will help when the patty is cooked and expands.

Place on a plate then cover with plastic wrap and refrigerate for 24 hours or up to 2 days.

Heat grill to medium heat, then oil the grill grates.

Grill for about 10 minutes per side (do not press down the burger while cooking or the cream cheese mixture may drizzle out).

Drunken Flank Steak

Recipe, photo, and commentary courtesy of Cook's Country

It's grilling season, so I wanted to share some great info from a great source. Cook's Country Test Kitchen explains a few techniques on how to make the perfect flank steak with great, bold flavor. One can change the this recipe easily to make killer fajitas meat. Use tequila for the liquor, substitute 2 tablespoons lime juice for the ginger, and sprinkle with fajita seasoning before grilling.

~~~~~~~~~~~~~~

A popular preparation at some restaurants and with backyard barbecuers, the idea is to get steaks “drunk” in a potent marinade of bold ingredients—typically soy sauce, Worcestershire, garlic, and of course, liquor—before grilling. We tried several recipes, but the flavor was all over the place—some steaks were barely tipsy while others had us picking a designated driver. Was there a happy medium? Here’s what we discovered:

Test Kitchen Discoveries

• Loose-grained steaks, like the flank steak in this recipe, are able to absorb more marinade, and thus more flavor, than tight-grained steaks. Scoring the surface of the meat with shallow slashes allows the marinade to penetrate into the steak without compromising the interior color or texture.
• Strongly flavored liquors, such as dark rum and brandy, were heavy and overpowering in the marinade. Tasters preferred the cleaner flavors of light rum and tequila. The soy sauce in the marinade not only adds intense flavor, but also keeps meat moist during cooking due to its salt content.
• The marinade’s sugar content (from the alcohol and the brown sugar) encourages a crust to form on the steak when it’s grilled. Patting the steak dry before cooking also facilitates the formation of the crust.
• Since the flavor of the marinade is dulled a little during cooking, refresh the flavor by drizzling a bit of reserved marinade over the rested and sliced cooked steak just before serving.

STEP BY STEP

Perfect Drunken Steak

Here are three important techniques to ensure boldly flavored steak every time.

1. Using a sharp knife, lightly score both sides of the steak at 1 1/2-inch intervals. This allows the marinade to flavor the meat more deeply.

2. The marinade’s sugar content (from the alcohol and the brown sugar) encourages a crust to form on the steak when it’s grilled.

3. Patting the steak dry before cooking further facilitates the formation of the crust.

Drunken Steak

Serves 4

Other thin steaks with a loose grain, such as skirt or steak tips, can be substituted for the flank steak. Avoid dark or spiced rum here—its intense flavor will overwhelm the steak. If using a gas grill, grill the steak covered for maximum heat output.

1	cup light rum
1/2	cup soy sauce
1	tablespoon dark brown sugar
1	tablespoon grated fresh ginger
1	garlic clove , minced
1	scallion , minced
1	flank steak (about 1 1/2 pounds), scored on both sides at 1 1/2-inch intervals

1. Whisk rum, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves. Transfer 1/4 cup rum mixture to small bowl and stir in scallion; set aside. Place remaining marinade and steak in gallon-size zipper-lock bag. Press air out of bag, seal, and refrigerate for at least 1 hour or up to 4 hours.

2. Remove steak from bag, pat dry with paper towels, and discard marinade. Grill steak over hot fire until well browned and cooked to desired doneness, 4 to 7 minutes per side.

3. Transfer steak to cutting board, tent with foil, and let rest 5 minutes. Slice thinly on bias and against grain. Drizzle with reserved rum mixture. Serve.

Mexican 4-Layer Tortilla Stack

Here is a wonderful recipe adapted from a very similar recipe by my friend Kittencal

Serves 4-6

3/4 pound ground chuck (You could substitute both meats with 1 1/2 pounds of bulk hot sausage for extra flavor)
3/4 pound ground pork
4 cloves garlic, minced
1 medium onion, chopped
1 small bell pepper, chopped
Salt and pepper to taste
2 1/2 ounces taco seasoning mix (2 envelopes)
1 1/2 cups of water or whatever amount is required by taco mix
1 10-ounce can tomatoes with chiles (Rotel is a good one)
5 10-inch flour tortillas
2 16-ounce cans refried beans, divided
1 cup sour cream, divided
2 1/2 cups cheddar cheese, shredded, divided
1 cup fresh cilantro leaves, divided (use more or less to taste)

Preheat oven to 375 degrees F. Set oven rack on lowest position.
Grease a 10-inch round cake pan or round casserole dish.
Saute both meats together along with garlic, onion, and bell pepper until no longer pink. Drain fat and add taco seasoning mix, tomatoes with chilies, and water. Simmer for 15-20 minutes.

Assembly
Assemble in the order given, as the beans protects the tortillas from absorbing too much moisture. Place one tortilla into the bottom of the pan, and assemble layers as follows:

• spread 1/2 cup of the refried beans on top only of the first tortilla
• sprinkle with 1 cup meat mixture making sure the meat stays on the beans
  
• spread 1/4 cup sour cream
• sprinkle 1/4 cup cilantro leaves
• sprinkle 1/2 cup cheddar cheese
  
• spread 1/2 cup of the refried beans on one side of a tortilla, turn it over and place it on the stack, then spread 1/2 cup beans on the top of the same tortilla resulting in beans being on both sides
  
• repeat layering procedure 3 more times or until you run out of ingredients
  
• end with the fifth tortilla with beans spread on the bottom only

Wrap in foil and bake for 30 minutes. Uncover and bake for another 30 minutes. Then sprinkle with the remaining 1/2 cup of cheddar cheese and return to oven for about 5 minutes or just until the cheese melts.

NOTE: I used a squeeze bottle to apply the sour cream and worked great. Also, I found it necessary to press down on the stack after each tortilla to level it out a bit.

Mexican Taco Casserole by Kittencal

Here is a recipe reprint by my foodie friend, Kittencal

One of my favorite Mexican casseroles, this makes a great potluck dish!

Notes from our test kitchen; lighten up by using ground turkey and low-fat cheese, the amounts listed serve a small family you may double into a 13 x 9-inch baking pan, make this as spicy as you like by using your choice of mild to spicy salsa, you may also add in crushed chili flakes to the beef mixture

For a low fat alternative use ground turkey and low-fat cheese

Mexican Taco Casserole

2 Cups Corn Chips, coarsely crushed
1 Pound Ground Beef
1 Medium Onion, chopped
4 Cloves Garlic, minced
1/2 Teaspoon Red Chili Flakes, optional
1 1/4 Ounces Taco Seasoning Mix
1/4 Cup Water
Salt and Pepper
15 Ounces Refried Beans
1 Cup Cheddar Cheese, shredded
1 Cup Monterey Jack Cheese, shredded
1 1/4 Cups Salsa
1/2 Cup Black Olives
2 Each Green Onion, chopped
1 Each Tomato, chopped

1. Preheat oven to 350 degrees F.
2. Grease an 8 x 8-inch baking dish.
3. Sprinkle the crushed corn chips into the bottom of the baking dish.
4. Heat the refried beans on top of the stove until hot, then mix in 1 cup shredded cheese and 1-1/4 cups salsa; pour evenly over the corn chips.
5. In a skillet cook the beef with onion and garlic until no longer pink; drain fat then continue to cook until lightly browned.
6. Add in taco seasoning and water; simmer for about 8 minutes over low heat, then season with salt and pepper; sprinkle the mixture on top of the beans.
7. Sprinkle the remaining 1 cup shredded cheese on top then the green onions and olives.
8. Bake for about 20-22 minutes or until just heated through.
9. Sprinkle the chopped tomatoes on top.
10. Allow to stand for 10 minutes before serving.

Grilled Flank Steak Marinated in Garlic and Chipotle

MARINADE PASTE

• 6 Tablespoons Vegetable Oil
• 6 Cloves Garlic, pressed thru garlic press about 2 Tablespoons
• 2 Medium Scallions, minced, about 3 Tablespoons
• 1 Medium Chipotle Chile Canned in Adobo, mined, about 1 Tablespoon
• 1 Medium Jalapeno Chile Pepper, minced, about 1 Tablespoon
  

• 2 Pounds Flank Steak, patted dry with paper towels
• 2 Teaspoons Kosher Salt
• 1/4 Teaspoon Ground Black Pepper

1. Combine ingredients for the marinade paste in a blender or small food processor and puree until smooth, scraping down sides as needed, set side.
2. Place steak on rimmed baking sheet or in large baking dish. Prick about 20 holes into each side with fork. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Heat your grill until you can hold your hand 5 inches above grate for only 2 seconds.
4. Using paper towels, wipe paste off steak; season both sides with pepper.
5. Grill steak until well browned, 4-6 minutes. Using tongs, flip steak; grill until second side is well browned, 3-4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board, cover and let it rest for 10 minutes, (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board, cover and let rest for 10 minutes.
6. After resting period, slice steak about 1/4-inch thick against the grain and on a bias.
7. Serve immediately.