It’s GAME DAY! Time to plan a meal around the big game…. And the last-minute Christmas shopping. Bring your weekend warriors to the peace table with a grilled burger that scores a TD every time. The secret is a simple, yet flavorful patty that comes from grinding beef brisket. The special sauce elevates the favor of da burger along with lettuce, cheese, pickles, onions and perhaps a sesame seed bun!
Check out my recipe for my Sunday Best Burger to see just what happiness is made from! If you don’t want to grind the beef yourself, ask your butcher to do the grinding for you. Most grocery store meat departments will be happy to do this for no extra charge.
Merry Christmas, everyone. We don’t have long to go now!
Sunday Best Burger
MAKES 8 SERVINGS
1 (3-pound) beef brisket
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
6 large garlic cloves, peeled and minced, about 2 tablespoons
1 teaspoon kosher salt
½ teaspoon coarse black pepper
Place the shaft, blade and knife of a food grinder (or food grinder attachment) into the freezer to chill. Cut the brisket into 1-inch pieces. Lay the pieces onto a baking tray with lip and place into the freezer until the meat is firm, but not frozen, about 15 minutes. Remove the meat from the freezer and toss with olive oil. Assemble the meat grinder attachment. Push through 2 to 3 pieces of meat at a time into a bowl. After all of the meat has been through the machine, grind it all a second time.
Season the meat with Worcestershire and garlic. Form into 8 (or more) patties. Refrigerate until you are ready to grill. Just before grilling, season the burgers with salt and pepper.
½ cup mayonnaise
1 tablespoon sweet pick relish
1 tablespoon ketchup
1 tablespoon grated onion
1 teaspoon white wine vinegar
1 teaspoon granulated sugar
½ teaspoon Kosher salt
¼ teaspoon coarse black pepper
Whisk together all of the ingredients in a small bowl.
Buns and Toppers
8 large burger buns, sliced
2 tablespoons butter, melted
8 (1-ounce) American cheese slices
2 large tomatoes, sliced
1 large onion, thinly sliced
1 large ripe avocado, peeled and thinly sliced
Dill pickle chips
Heat a grill over medium high heat. Brush the inside of the buns with butter. Grill the burgers on one side for 4 to 5 minutes. Turn and cook on the other side, until desired degree of doneness, about 4 to 5 minutes more for medium rare. Place a slice of cheese onto each burger.
Brush the buns with melted butter and lay onto the grill. Toast for 30 to 45 seconds. Place the buns onto a platter. Lay the burgers into the buns. Slather with special sauce and offer your favorite toppers, like those suggested above.
When you’re thinking about Holiday Party cocktail appetizers, my recipe for Marinated Shrimp with Ginger-Peanut Dipping Sauce is a keeper!! This simple appy can be prepped hours before the game and finished just in time for kick-off. It yields six servings, so I don’t think anyone will go home disappointed. You may also have left over sauce to use as an aioli on the Sunday Best burgers I have in mind later this weekend, wink, wink…
Feel free to mess with the ingredients in both the marinade and the sauce until you find your perfect combination of flavors. By this point, Santa knows if you’re naughty or nice, so what’s the big deal about lots of extra peanut butter, right? And to add insult to injury, I gotta say that dirty martinis are amazing with this appy!
For more foodie naughtiness, order Sunday Best Dishes TODAY for the food’ophile on your Christmas list! For Jorj.com subscribers get your FREE autographed bookplate to insert into the book! Send an email TODAY to Jorj.com that includes your mailing address and the name you want me to personalize!!
Marinated Shrimp with Ginger Peanut Dipping Sauce
MAKES 6 SERVINGS
4 to 5 green onions, thinly sliced, about ½ cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
2 stalks fresh lemongrass, tender white parts only (substitute with 2 tablespoons lemongrass paste)
1-inch piece fresh ginger, peeled and grated, about 1 tablespoon
1 tablespoon olive oil
1 teaspoon ground coriander
1 teaspoon ground curry
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon all natural sugar
1 teaspoon sea salt (or kosher salt)
½ lb. fresh extra large shrimp, about 10 to 14
Place the green onions, garlic, lemongrass pieces and ginger into the bowl of a food processor. Pulse to create a thick, yellow paste. Heat the olive oil in a skillet over medium heat. Add the vegetable paste and cook until golden, about 10 minutes. Add the spices, sugar and salt and stir until fragrant, about 2 minutes more. Cool this spice mixture to room temperature. Coat the shrimp with the spice mixture. Place into a re-sealable plastic bag and refrigerate for up to 3 hours.
Heat a grill pan, coated with vegetable oil spray, over medium high heat. Grill the shrimp for about 2 minutes, turn and cook until just opaque about 2 minutes more. The shrimp will be golden and moist on the inside.
1 (14-ounce) can coconut milk
½ cup all natural peanut butter
Juice of 1 large lime, about 2 tablespoons
½-inch piece fresh ginger, peeled and grated, about 2 teaspoons
Whisk together coconut milk, peanut butter, lime juice, and ginger in a small pan over medium-low heat until smooth. Reduce the temperature to low and simmer for 5 minutes. Remove from the heat and serve warm or at room temperature.
Serve the shrimp on a platter with a bowlful of ginger peanut sauce alongside.
I’m not sure if I love football because of the game or the food. After being a Miami Dolphin fan for over 40 years, it’s safe to say a majority of these past seasons, the football food has been the highpoint!
You know I love Buffalo wings, mostly because I’m addicted to hot sauce! You’ve seen my recipes for wings and recently for Sweet Potato Fries with Buffalo Chicken. But, sometimes, you need a hot dip, and you need it now! This recipe fills the bill. There are tons of versions of Hot Buffalo Wing Dip, so use this as a guideline to make the one you like best. The ingredients that make this dip so perfect for me is Frank’s Red Hot Sauce. There’s just something about this that is super spicy but not hurtful! I use deli chicken as a shortcut, but you can use leftover chicken if you have it. Boar’s Head has a Blazing Buffalo chicken that just adds a little bit of somethin’ somethin’ to the dip, and Fritos corn chips bring the whole experience to critical addiction levels!
Look at all these fixins going into the dip. YUM! Now you’re ready to make this awesome recipe. GOOOOOOOOO Dolphins!
Hot Buffalo Wing Dip
Serves a Crowd
15 Minute Cuisine
Ok. There are about a hundred versions of this dip, but the one thing they all have in common is that the end result is gooey, Buffalo spiced and incredibly addicting!
2 tablespoons butter
4 ounces spicy deli chicken (I like Publix Blazing Buffalo Chicken breast), diced
1 small white onion, peeled and diced
4 celery ribs, sliced thin
2 (8-ounce) blocks cream cheese
4 ounces, grated sharp cheddar cheese, 1 cup
4 ounces hot pepper sauce (Frank’s Red Hot is my choice!!), more if you are crazy
Corn chips for dipping (Fritos or Scoops are the best)
Heat the butter in a medium sauté pan over medium high heat. Add the chicken, onion and celery ribs to the pan. Cook until the veggies are soft, about 3 to 5 minutes. Add the cream cheese to the pan. Reduce the heat to medium and stir to soften. Add the cheddar cheese and hot pepper sauce. Keep stirring until everything is melted together.
At this point you are ready to dig in. However, you can pour the dip into a baking dish and keep warm in the oven until kick off.