Here are my favorite recipes this week.
Frozen Gin and Tonic
c/o The Kitchn
1 cup gin, such as Hendrick's Gin
1/4 cup fresh-squeezed lime juice
3 cups tonic water (preferably an artisan tonic like Q Tonic or Fever Tree, or homemade if you've got it)
2 cups ice
Lime wedge or wheels for garnish
Directions
Combine the gin, lime juice, tonic, and ice in a blender. Blend until evenly combined and the consistency of a milkshake. Scoop into glasses and garnish with lime.
Tuscano Burger
c/o Country Cleaver
Ingredients
Tuscano Burgers
- 1/2 cup Panko Bread Crumbs
- 2 Tbsp Milk
- 2 Tbsp Worchestershire Sauce
- 1 Clove Garlic
- 1 Tsp Pesto
- Salt and Pepper to taste
- 1 1/2 pound Ground Beef
- 4 High Quality Hamburger Buns
Toppings
- 3 ounces Pancetta, fried
- 1 Shallot, thinly sliced
- 1 Tomato, thinly sliced
- 2 cups Arugula
- 4 ounces Mozzarella, sliced
- 1/2 cup Mayonnaise
- 2-3 Tbsp Pesto
- Balsamic Vinegar
Directions
To Prepare Hamburgers:
In a bowl, add in panko crumbs. Pour the milk, Worcestershire sauce, salt, pepper, and garlic over the top. Using a fork, mix the ingredients together to form a paste. Next, add in the ground beef and combine with the bread/milk paste and form into four burger patties.
Form into four patties, with about 5 inches in diameter, with slight depressions in the middle of each.
To Cook the Hamburgers:
Preheat the grill over high heat for at least 15 minutes. Cook the hamburgers on one side for about 3-4 minutes. Do not press or move for this time. Turn burgers, gently, and continue to cook another 3-4 minutes for a medium well done burger (or about 5 minutes for a well-done burger).
During the last 1-2 minutes, add the brie cheese to the hamburgers to allow to melt. Remove from the grill and let rest for 5 minutes prior to eating.
To Assemble:
Prepare the fried pancetta, frying like bacon until crispy and draining on a paper towel.
In a small bowl, mix together mayo and pesto sauce for faux-aioli. Top burger buns with pesto aioli, add freshly grilled burger to buns. Top with mozzarella, shallots, arugula, tomatoes, and then drizzle with balsamic vinegar. Top with other half of the burger bun, and serve immediately!
Deep Dish Fudgy Oatmeal Bars
Ingredients
Cookie
- 1 cup {2 sticks} salted butter, softened
- 2 cups light brown sugar
- 2 large eggs
- 2 tsp. vanilla
- ⅓ cup milk {I use 1%, but any kind will work}
- 2 & ½ cups all-purpose flour
- 3 cups old-fashioned oats
- 1 tsp. baking soda
- 1 tsp. salt
- Fudge
- 1 {14 oz.} can sweetened condensed milk
- 1 {12 oz.} bag milk chocolate chips
- ⅓ cup salted butter
- 1 tsp. vanilla extract
Directions
- Preheat oven to 350°F and grease a 9x13 inch nonstick pan.
- In a medium bowl, combine the butter, brown sugar and eggs and mix well. Add the vanilla and milk and incorporate well.
- In a medium, separate bowl, combine the flour, oats, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well. Spread ⅔ of the mixture into the pan and set aside.
- In a medium saucepan, combine all of the ingredients for the fudge and let melt completely over medium heat. Once melted, pour over the prepared cookie mixture.
- Drop spoonfuls of the remaining cookie dough over the top of the fudge. It won't cover it completely, but will make for a pretty top.
- Place in oven and bake for 25 minutes. If the top is getting browned after 15 minutes, cover with foil. Let cool completely, so the insides don't run everywhere.
