My goodness, these blue cheese burgers with caramelized onions were good. Not sorta good, but close-your-eyes-when-you-take-a-bite good. Blue cheese and onions are the perfect match. Put them on perfectly cooked burgers and you’ve got a real winner. You can make the burgers really any way you like, but for me my go-to method is on a outdoor griddle. I like my patties thin, with a bit of a crunchy edge to them, so I end up smashing them before they really get cooking.
Sometimes blue cheese makes Anita go ‘ewww’. Not the case with these blue cheese burgers with caramelized onions. The blue cheese is by no means overpowering. You do taste it, but it adds such a wonderful creaminess, a little tang, that you just want more. Make these and you’ll never want a burger any other way.
The blue cheese is by no means overpowering. You do taste it, but it adds such a wonderful creaminess and a little tang,
Prep Time 15minutes
Cook Time 30minutes
2mediumsweet onionshalved, sliced thin
1 1/2poundsground beef
1/2teaspoonfreshly ground black pepper
8lettuce leavesI used iceberg
Note; You can make this recipe on a grill using a griddle or indoors, using a skillet (preferably cast iron).
Heat the oil on a grill griddle or in a large skillet over medium-high heat.
Toss the onions with the rosemary and 1/4 teaspoon of salt. Transfer to the griddle or skillet and cook 8 minutes or until starting to soften. Turn and cook another 8 minutes or until the onions are completely soft and caramelized. Add more oil as the onion cooks if they are too dry but do not drench them. Remove to a bowl, cover and keep warm until ready to use.
Shape the beef into 4 equally-sized patties. Season well on both sides with remaining salt and all of the pepper.
Transfer the patties to the grill or skillet and cook 5-6 minutes per side until done as desired. I prefer thin patties, so I smash my patties onto my griddle as they start to cook. Just before removing the patties, top each with some of the caramelized onion and the blue cheese crumbles.
Toast or grilled the buns as desired.
Top the buns with the patties. Add lettuce and tomato and serve.
This Montreal Steak-seasoned smoked bologna was destined for greatness, and that greatness was in the form of a fried bologna sandwich. The bologna takes on such a great flavor from the seasoning and smoke. You’d never think it was ‘just’ bologna because it isn’t. It’s something special, something amazing.
I slice my Montreal Steak-seasoning smoked bologna thin, for sandwiches. Because I usually end up with a lot of slices (more than I could ever use in a few days), I freeze it for later use. To maximum quality, I put the slices into vacuum-sealer bags and seal them. But, to make sure the slices don’t stick together I put burger patty paper between each slice.
Of course you can use whatever seasoning you prefer when smoking bologna. I just happened to be craving Montreal Steak for some reason. Probably because I ran across a jar of it in my spice rack and thought…. hmmmm… what can I use this on?
Fire up your smoker for 250 F. Use any wood you like, but I've found that fruit woods or hickory work best for me.
Start by scoring the chub. I've tried getting fancy diamond patterns, and sometimes they're great and sometimes they're not. Checkerboard works best for me! Either way, you want to make about 1/2" cuts so that the smoke and seasoning penetrate the bologna.
Spread the mustard liberally over the bologna. The mustard will help the seasoning adhere to the meat.
Now add the seasoning. Don't be shy. Get it on all sides, everywhere.
Transfer to the smoker and smoke for 3 hours.
Remove from the smoker and let rest before slicing. I've found that a super-sharp knife is great for slicing the bologna thin for sandwiches. You can use a meat slicer also. If you're having trouble getting good slices, freeze the chub for 15 or so minutes then try slicing it.
There are certainly a lot of homemade Thousand Island dressing recipes out on the internet. But I found this one to be slightly different. The flavor is richer. It’s deeper. And it has just a little kick to it. It’s just better than the rest. And it uses ingredients that I have on-hand. That’s a plus. Perfect on a salad, and even better on a Reuben sandwich.
I wasn’t shy with the hot sauce when I made this homemade Thousand Island dressing. Now, I wasn’t making spicy wing sauce, no, but I wanted to get that spiciness. So many dressings are just creamy. Or just vinegary. A little heat changes things up.
There are certainly a lot of homemade Thousand Island dressing recipes out on the internet. But I found this one to be slightly different. The flavor is richer. It’s deeper. And it has just a little kick to it.
My picture of our grilled coconut and pineapple sweet chili shrimp definitely does not do this dish the justice it deserves. A wonderful blend of sweet pineapple and coconut with just a hint of spiciness, these shrimp disappear in no time every time we make them. We’ve had them over rice, over polenta, and just as is. No matter what else we had with them, the shrimp and sauce are the star of the show.
Feel free to use tail-off shrimp. Or keep the tails on, whichever you prefer. And don’t hesitate to double the sauce. If you’re serving these grilled coconut and pineapple sweet chili shrimp over rice or polenta a little extra sauce for drizzling at the end is a good thing. The sauce is also great on the side, perfect for dipping the shrimp.
3tablespoonssweet chili sauceusually found in the Asian section of your grocery store
1teaspoonsrirachaor more, to taste
For the shrimp
1poundshrimplarge, peeled and deveined. I used 20-25 count.
2slicespineapplecut into chunks
For the pineapple polenta (optional)
freshly ground black pepper
For the sauce
To get coconut cream, place a can of coconut milk in the fridge overnight. Do not SHAKE!
Open the can. The coconut cream is the solid that has floated to the top of the can. Scoop out 3 tablespoons but do not get any of the clear milk found below it in the can. You'll have leftover cream and milk for other uses (I made more of the sauce because it's fantastic on grilled fish and chicken too!).
Place the coconut cream, chili sauce, pineapple and sriracha into a blender and pulse a few times, just enough to chop up the pineapple a bit and get everything combined.
For the shrimp
Skewer the shrimp and pineapple pieces or place into a large grill basket. You can also grill them on a griddle.
Cook shrimp 3 minutes then brush with about a third of the sauce.
Flip and brush with half of the remaining sauce. Continue grilling until the shrimp is done, another 3-4 minutes.
Brush shrimp with remaining sauce and serve over pineapple polenta, if desired.
For the pineapple polenta (optional)
Bring broth to a boil in a medium saucepan over medium-high heat.
Whisk in the polenta and cook until thick and creamy.
Season with salt and pepper and add the sage and pineapple. Stir.
This sauce originates from a BBQ joint in Seattle, Washington, called Wood Shop BBQ. It’s pretty much a traditional (great) BBQ sauce but with a pretty healthy dose of Worcestershire sauce to boot. I used it on my awesome pulled pork BBQ, but I think this sauce would be even better on smoked brisket or beef ribs.
It has been a while since Anita and I sort of disagreed on a recipe. While this Wood Shop BBQ sauce is pretty Worcestershire-sauce-y, I thought it was pretty darned good. But Anita couldn’t get passed the amount of Worcestershire sauce. I also thought that the sauce got way better after sitting in the fridge for a few days. I recommend you start with half of what the recipe states and go from there. I am a huge Worcestershire sauce fan, so I used almost the full amount.
1cupWorcestershire saucestart with about 1/2 cup first
2tablespoonsfreshly ground black pepper
Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.
Search around these days and most people are making what are called ABTs (atomic Buffalo turds… I didn’t make up the name so don’t blame me!). They’re sliced (usually) stuffed jalapenos that are grilled or smoked. I love them. But sometimes I like mine the old way, as poppers. Cooked whole, not halved, and stuffed with all sorts of crazy goodness, wrapped in bacon, and grilled until perfect. That’s just what these cheesy jalapeno poppers are. Perfect.
The nice thing about these little treats is that after cooking the jalapenos mellow a lot. So yeah, they are a bit spicy but definitely not screaming hot by any stretch. And any heat that there is gets tamed down a bit by the cheeses and the bacon. Even if you don’t like spicy foods I would not let that discourage you from making these. You’ll still love them. And hey, if you’re still worried, have a little cool Ranch dressing ready on the side for dipping just in case.
Of course, cheesy jalapeno poppers give me an excuse to use my jalapeno popper rack. Not that I really needed an excuse.