Tuesday, June 5, 2012

Grilled Sirloin Burgers with Fire Roasted Peppers & Yellow Horseradish Mayo

You've never tasted anything so delicious.  So juicy with a delicate balance of flavors. Subtle yet spicy, the inspiration came from the beefy flavors of roast beef that hints around upscale dining.  The beef will take center stage.  Get ready for the applause.  This is not your average cookout sandwich.

For this recipe, use 50% Ground Chuck and 50% Ground Sirloin for best results.  You can, however, substitute regular ground beef and still get satisfactory results.  Select beef that has significant marbling of fat, about 80-85% lean.

Don't be timid about making your own fire-roasted peppers.  Since we will be grilling the hamburgers anyway, you can use the same heat distribution to make the peppers.  If you must, substitute any high-quality store brand.  But give it a try, you won't be disappointed by making your own.

Saturday, June 2, 2012

Authentic Pretzels, the EASIEST EVER!

Generally, homemade pretzels are complicated, time consuming and inferior in quality to the commercial counterparts.  But I've managed to put together an EASY recipe that will have you making these in no-time!  In about 2 hours, you will have the BEST tasting pretzels your taste buds will experience.  Before making, be sure to read all instructions and "Tips for Success" thoroughly to understand what is happening and the importance of each step.
Pretzels are mostly made with a dough that is similar to sourdough.  Sourdough requires endless days of fermentation and feeding to create the best flavor and texture.  This recipe, however, only needs about 30 - 45 minutes to allow the dough to double in size.  No flavor is compromised due to the addition of caraway to create the tangy, sourdough flavor unique to pretzels.