I cook for my 91 year old Mother and family…I really cook a lot and every day. Most of the time I come in from outside and need something good but fast…I have several things that are my go to all-time-favorites…I will add them as I go. I was raised in Colorado ~ my Dad decided to move to Oklahoma when I was 15, we’ve been here since. Married to the same man for almost 37 years, two grown daughters and one wonderful, light of my heart, grandson.
Roasted Tomato Ketchup
Recipe courtesy Bobby Flay
Show: Cooking Live
Episode: Spook Along
This recipe is available for a limited time only. Why?
3/4 pound ripe tomatoes, cored and quartered
2 tablespoons olive oil
1/2 medium onion, finely diced
1 clove garlic, finely diced
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
11/2 tablespoons honey
Kosher salt and freshly ground pepper
Preheat oven to 350 degrees.
In a small bowl, toss the tomatoes in 1 tablespoon of the
olive oil and place on a baking sheet. Roast until soft, 10 to 15 minutes.
Transfer the tomatoes to a food processor and process until smooth. Strain,
pressing against the solids with a wooden spoon to extract as much pulp and
juice as possible.
Heat the remaining 1 tablespoon of olive oil in a medium
saucepan over medium heat until almost smoking, and saute the onion and garlic
until translucent. Add the tomato puree, cider vinegar, brown sugar, cinnamon,
allspice, and honey, and season with salt and pepper. Continue cooking,
uncovered, stirring occasionally, until thick, about 20 minutes. May be
refrigerated, covered, up to 2 days.
Hamburgers with Double Cheddar Cheese, Grilled Vidalia
Onions, and Horseradish Mustard
Recipe courtesy Bobby Flay
This recipe is available for a limited time only. Why?
GRILLED VIDALIA ONIONS:
1 Vidalia onion, sliced crosswise 1/2-inch thick (do not
separate into rings)
Olive oil, for brushing
Kosher salt and freshly ground black pepper
Preheat a gas or charcoal grill to high.
Brush onions with olive oil on both sides and season with
salt and pepper. Grill until golden brown, 3 to 4 minutes on each side.
HORSERADISH MUSTARD:
1/2 cup Dijon mustard
1 tablespoon finely
grated fresh horseradish, or prepared horseradish, drained
Mix the mustard and
horseradish together in a small bowl.
May be refrigerated
up to 1 week; serve at room temperature.
Yield: 1 cup
HAMBURGERS:
11/4 pounds freshly ground chuck (slightly coarse grind)
Kosher salt and freshly ground pepper
8 (1/4-inch-thick) slices Cheddar cheese
4 hamburger buns
4 leaves romaine lettuce
Grilled Vidalia onions, recipe above
4 (1/4-inch-thick) slices beefsteak tomatoes (2 tomatoes)
Horseradish Mustard, recipe above
Divide the chuck into 4 (5-ounce) burgers and season on both
sides with salt and pepper (handle as little as possible and form the burgers
loosely). On the preheated grill, cook 3 to 4 minutes on each side for medium
rare.
During the last minutes of cooking, top each burger with 2
slices of cheese, cover the grill, and let the cheese melt, about 1 minute.
Split the buns and toast on the grill, cut side down, until golden.
Place a burger on each bun and top with lettuce, onions,
tomato, and a dollop of Horseradish Mustard. Arrange on a large platter.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings