24 ounces ground sirlon or turkey or chicken, divided
4 seeded rolls
shredded lettuce
sliced tomatoes
8 strips of turkey bacon, cooked, drained
4 slices of cheese (American or Cheddar)
pickle relish (dill or sweet)
mustard, ketchup, mayonnaise
Divide ground meat into four 6-ounce patties. Grill over medium heat until cooked to your preference. Spritz each cut side of the bun with olive oil and place, oil side down, on the grill until toasted. Build your burger: Bun, burger, cheese, lettuce, tomato, pickle relish, lettuce, condiments.
1 lb boneless pork cutlets (4 oz each), pounded to 1/4 inch thick
2 large eggs
2 tbsp water
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/2 cup plain bread crumbs
2 tsp Italian seasoning
dash cayenne pepper
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 large tomatoes, diced
1/2 medium onion, minced
1 tbsp minced basil
1/4 cup dry white wine
4 tbsp extra virgin olive oil, divided.
In a medium bowl, whisk together eggs and water. Place breadcrumbs on a plate and add red pepper Flakes, Italian seasoning, cayenne pepper, salt and black pepper; stir to combine.
Heat a large skillet over medium heat; add olive oil. Take each cutlet, dip in egg wash, then into breadcrumb mixture, then into the skillet. Cook 2-3 minutes on each side. Remove to a plate and cover with foil to keep warm. Discard remaining breadcrumb mixture and egg wash.
Add remaining 2 tbsp olive oil to pan, then add minced garlic and onion. Cook 3-4 minutes, or until onions are tender. Add tomatoes, basil and white wine. Stir to combine, bring to a simmer. Return pork cutlets to skillet and cook for 2 minutes more on each side or until no longer pink in the middle.
Place a cutlet on each individual plate, and spoon tomato mixture over top. Serve alongside a green vegetable, salad, and fresh bread.
4 tbsp olive oil
4 tbsp unsalted butter
2 cloves garlic, minced
1 lb 26-30 shrimp, peeled and deveined
1 medium red onion, cut into wedges, about 1/4 inch wide
1/2 red bell pepper, green bell pepper, orange bell pepper (each), seeded and cut into 1/2″ wide strips
14 ounces tomatoes (chopped, seeded and juiced) (one large beefsteak tomato, or two smaller tomatoes, as long as not hothouse)
Pinch cayenne pepper
1/2 tsp paprika
1/2 cup Pecorino Romano cheese, freshly grated
Sea salt and freshly ground black pepper
2 tbsp fresh cilantro leaves, finely chopped
Cooked brown rice
Heat the oil and butter in frying pan until foamy. Add garlic and cook for 1 minute. Add shrimp and sauté over a medium-high heat for about 2 to 3 minutes, just until they turn pink. Remove and keep warm in a covered bowl. Next, add onion and peppers to the pan and cook on low heat for 10-15 minutes, until just softened but not mushy.
Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes (tomatoes will begin to break down and blend into a sauce). Add the shrimp back to the pan and stir to combine, adding Pecorino Romano and cook for one additional minute. Add salt, pepper, and cilantro, stir to incorporate, and serve with a side of brown rice.
