Weekly recipes for May 15, 2013
Toasted Mocha S'More
1 ounce piece dark chocolate with espresso
2 soft snickerdoodle cookies
Toast the marshmallow on a stick or skewer to the desired level of toastiness.
Carefully place the marshmallow and the chocolate between the snickerdoodles, using the top cookie to clamp the marshmallow in place and help remove it from the stick.
Squish the cookies together and allow to cool for a minute before enjoying.
Sesame Caramel S'more
1 ounce piece caramel-filled chocolate
2 pieces sesame crisp bread or thin crisp cracker
Toast the marshmallow on a stick or skewer. Carefully place the marshmallow and the caramel-filled chocolate between the crisp bread, using the top piece to clamp the marshmallow in place and help remove it from the stick. Squish the crisps together and allow to cool for a minute before enjoying.
Double Chocolate Grasshopper S'more
1-2 mint-filled chocolates
2 chocolate graham crackers
Toast the marshmallow on a stick or skewer. Carefully place the marshmallow and the chocolates between the graham crackers, using the top graham cracker to clamp the marshmallow in place and help remove it from the stick. Squish the crackers together and allow to cool for a minute before enjoying.
Salted Oatmeal S'more
1 ounce piece sea salted dark chocolate
1 square soft caramel, flattened with your palms
2 oatmeal cookies
Toast the marshmallow on a stick or skewer. Carefully place the marshmallow, chocolate and caramel between the cookies, using the top cookie to clamp the marshmallow in place and help remove it from the stick. Squish the cookies together and allow to cool for a minute before enjoying.
Church Picnic Pork chops
Makes 4 servings.
2 tablespoon sweet paprika
1 tablespoon salt
1 tablespoon ground chipotle chile
1 tablespoon ground dried red chile
1 teaspoon ground cumin
3/4 teaspoon sugar
4 bone-in center-cut pork chops
Vegetable oil spray
At least 2 hours and up to 8 hours before you grill, combine the dry rub ingredients in a small bowl. Coat the chops. Marinate in refirdgerator.
Remove the chops from the refrigerator and let them sit at room temperature for about 20 minutes.
Spritz the chops with oil and transfer them to the grill. Grill, uncovered, for 20 to 23 minutes, turning three times while cooking. The chops are done when barely white at the center with clear juices. (Don't confuse the colors of the rub and the juices.)
Club House Burger with Buttered Bun
Start to finish: 30 minutes. Servings: 6.
1 pound ground sirloin
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 teaspoon Coleman's dry mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra-virgin Olive oil
1/4 cup melted butter
6 kaiser rolls, sliced
6 crisp butter or Boston lettuce leaves
6 slices purple or sweet onion, such as Vidalia
2 large tomatoes, cut into 6 slices
6 slices cooked bacon (optional)
Heat a grill to high.
In a large bowl, combine the ground sirloin and ground chuck. Mix it together, being careful not to overwork the meat. Add the Worcestershire sauce, dry mustard, salt and pepper. Mix until just combined, then divide the mixture into 6 pieces. Gently shape each piece into a burger about 3/4 inch thick. Press your thumb gently into the center of each to form a depression.
Brush the patties lightly on both sides with the olive oil. Reduce the heat to medium, then add the burgers and grill until the meat no longer is pink, 8 to 10 minutes, turning once halfway through grilling time.
Meanwhile, brush butter over both sides of the rolls and grill until lightly toasted, about 2 to 3 minutes.
Serve the burgers immediately on the buttered rolls with a lettuce leaf, a slice of raw onion, tomato and a slice of bacon, if desired. Serve with traditional condiments on the side.
Nutrition: 550 calories; 260 calories from fat (47 percent of total calories); 30 grams fat (12 grams saturated; 1 grams trans fats); 110 milligrams cholesterol; 36 grams carbohydrate; 3 grams fiber; 4 grams sugar; 35 grams protein; 760 milligrams sodium.