While the Mid-Atlantic has it's own authentic regional cuisine, I couldn't resist making Washington's burger with a political spin. The Red vs Blue burger uses roasted red bell pepper to provide a sweet and savory flavor (not to mention the color red) to the burger.
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My tribute to the food truck revolution is a Taco Truck Burger for the Oakland Raiders, since Oakland is one of the early pioneers of Food Truck culture. My personal creation is a seared chorizo and beef patty wrapped, burrito-style, in a flour tortilla with avocado, cheese and pico de Gallo.
I live in San Francisco, and one of the first "foods" I fell in love with when I moved here was the wonderful diversity of Northern California wine - and so I needed to work some wine into my San Francisco 49ers burger. Zinfandel is the perfect choice. I use about a cup, to slowly braise some onions down until they are super tender and sweet - almost jam like.
I knew I wanted to incorporate peaches into my Atlanta Falcons-inspired burger, and I found two ways to do it. First, I make a fast, easy jalapeno peach BBQ sauce, which brings out the sweet and the heat in both. Then, I top the burger with raw peaches, which still have their bright acidic flavor. For a salty complement to the sweet and spicy BBQ sauce, I make prosciutto "chips" (reall
Kansas City BBQ is one of my favorite culinary styles. And, in my opinion, it's the most versatile, with choices that include pork, beef, chicken, seafood, and pretty much everything else. These meats are often slow smoked, and covered in traditional Kansas City BBQ sauce, which is made with ketchup, water, cider vinegar, brown sugar, molasses, and spices.
We’re going to start of journey of NFL Team inspired burgers with the Tennessee Titans. The burger is made of ground beef, which I dust in one of my favorite dry rubs, salt and pepper right before frying off in the pan. Before it’s finished, I top the patty with some jalepeno jack cheese, and homemade pulled pork (you can use store bought pulled pork, or pre-cooked rids and shred the meat.
When it’s time to cook a steak at home, Skirt steak is very often my goto cut. It’s a fairly lean cut, that has a ton of natural flavor and is great on both the grill and the stove top. Generally skirt steak has a bit more flavor, than the more expensive cuts like filet mignon, New York Strip, and ribeye, but is still tender enough to appeal to just about everyone. It also tends to tak
When it’s time to cook a steak at home, Skirt steak is pretty much always one of my favorite cuts. It’s a fairly lean cut, that has a ton of natural flavor and is great on both the grill and the stove top. Generally skirt steak has a bit more flavor, than the more expensive cuts like filet mignon, New York Strip, and ribeye, but is still tender enough to appeal to just about everyone.
When my 3 yr old announced “I love chili”, it quickly became a staple on our dinner table; as the options that she “loves” are pretty limited. While, I’d say that homemade chili is actually pretty good for you, I started making turkey chili, which is a bit lighter and healthily than traditional beef or pork. And best of all, because chili is such a rich recipe, with so many different op
I made this Chicken Marinara recipe after thinking about ways I could put a spin on a more traditional chicken parmesan…and I think you’ll notice that it is indeed very similar. Here, I skip the process of breading, and frying up the chicken, which saves a lot of time and effort. But, I still use a combination of a great marinara sauce, some mozzarella cheese, and a good hot over that c