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Monthly Archives: February 2012

Pickled Red Cabbage with Goat Cheese

This is an outstanding dish with steak.

1 head of red cabbage (sliced 1/4-1/2 inch thick)
1/4 cup of butter
2 tablespoons of olive oil
3 tablespoons of sugar
1 cup of white wine vinegar
2 tablespoons of goat cheese
Salt to taste

  1. Heat the olive oil over medium heat in a medium sauce pan
  2. Add the sliced cabbage, sugar, butter, salt, and vinegar. Cover for 30 minutes and gently stir occasionally to avoid burning.
  3. Remove lid and cook until liquid at the bottom is almost completely reduced
  4. Serve warm and top each serving with a spoon full of goat cheese.
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Posted by on February 15, 2012 in Sides

 

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The Best Turkey Burger Ever.

In my quest to eat healthier, I decided to try and tackle one of my favorites, the grilled cheese burger. Traditional I focused on flavor. 80/20 ground beef, salt and pepper, topped with crisp bacon and smothered in melted sharp cheddar cheese. Here’s a turkey burger that actually keeps it promise of being a suitable substitute to the traditional beef burger.

20 oz. Ground Turkey 93/7 (this means 93% white meat, 7 % dark, the extra lean turkey will leave you with a dry flavorless burger)

1/2 Cup of Part Skim Ricotta

2 Tablespoons or Worcestershire Sauce

2 Tablespoons of Dijon Mustard

1/2 teaspoon of Kosher Salt

1/4 teaspoon of Fresh Ground Pepper

Mix all ingredients together in a large bowl until well constituted. Divide into 4 even balls, and flatten each into 1/2 inch thick paddies. Cover and leave in the refrigerator until grill is hot.

Heat grill to high on one side, leaving another side cool. Oil the grill or spray with non-stick spray. Grill each burger with the lid closed for 6-8 minutes on each side, then transfer to cooler side of the grill, add cheese (I prefer sharp cheddar), close the lid and continue to let cook for an additional 4-6 minutes. The internal temperature of the burgers should read 160-165 degrees and the juices should run clear. Let the patties rest for 5 minutes, loosely covered with foil before serving.

From Light and Healthy 2010, pg. 169.

 
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Posted by on February 14, 2012 in Grilling

 

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