Mindy Kobrin

Prepared in 10 minutes or less.

• 10 large or 12 medium sized tart tomatillos
• 3 Serrano chilis
• ½ cup white onion, minced for blender
• ¼ cup white onion, minced for topping
• ½ clove garlic, minced
• ¼ cup fresh cilantro, coarsely chopped
• Dash of salt

Husk and wash the fresh green tomatillos.  Pat dry, stem and chop them.  Chop the Serrano chiles.  In a blender, purée the tomatillos, chilis, ½ cup minced white onion, garlic and fresh cilantro until well-blended and smooth.  In a large serving bowl, pour mixture and stir in the remaining minced onion.  Season to taste with salt.  Refrigerate overnight or serve immediately with fresh corn chips.  Score!  Serves 4.

TASTY TOUCHDOWN OLIVES

• 1 cup assorted olives with pitts, from your local grocer’s food bar
• 2 tsp olive oil
• 1 garlic clove, peeled and quartered
• 1 fresh chili pepper
• 3 thyme sprigs
• 2 strips orange zest

Rinse assorted olives with cool water in a strainer.  Set aside to drain.  In a small pan warmed over medium-high heat, add olives and remaining ingredients.  Cook and stir gently for 5 minutes or until olives are warmed through and through.  Turn off heat and allow olives to rest inside the pan.  Makes 1 cup.

NEVER-BENCHED BURGERS
Prepared in 15 minutes or less. 

• 2 lbs of ground beef
• 4 egg yolks, well-beaten
• 4 tsp yellow onion, grated
• Dash of Worcestershire sauce
• 2 tsp butter
• Salt and fresh pepper to taste
• **2 Tbs grated Swiss or sharp cheddar cheese

Preheat grill or broiler.

In a large bowl, combine beef, egg yolks, onion, salt and fresh pepper.  Mix well.

Form into round patties making a small center indentation.  Place a touch of butter inside and cover with meat.

Grill patties according to desired meat temperature.

**You can substitute Swiss, Blue or Cheddar cheese for butter.  Enjoy with Thai-Breaker Mayonnaise, lettuce and sliced beefsteak tomato on a toasted sesame bun.  Serves 4.

Cilantro, an aromatic fresh herb leaf often used in Mexican or Asian recipes, makes this spread a half-time show-stopper.  The seeds are used for a spice known as coriander often used in curry powder.

THAI-BREAKER MAYONNAISE
Makes 1 cup

• 1 cup mayonnaise
• 1 Tbs fresh lemon juice
• ¼ cup fresh cilantro leaves, minced
• Salt and pepper to taste
• *Optional crushed red pepper

In a food processor, combine all ingredients and purée.  Cover and chill.  Great on hamburgers and sandwiches.

FIRST-DOWN CHICKEN WINGS WITH BLUE CHEESE DIPPING SAUCE
Prepared in 20 minutes or less plus marinate overnight. 

4 lbs chicken wings approximately 24–30

For the Marinade:

• 1 cup apple cider
• 2 Tbs white wine vinegar
• 2 Tbs olive oil
• 2 Tbs Worcestershire
• 2 Tbs hot chili powder
• 1½ tsp red pepper flakes
• 2 tsp Tabasco
• ½ tsp salt
• Ground pepper to taste

For the Blue Cheese Dipping Sauce:

• 1½ cup crumbled Gorgonzola or blue cheese
• ²⁄₃ cup light sour cream
• ½ cup light mayonnaise
• 2 Tbs milk
• 2 cloves garlic, peeled and finely minced
• Salt and fresh pepper to taste

Combine marinade ingredients together and mix very well in a large bowl.  In an extra large Ziploc baggy, place chicken wings and add marinade over top.

Be sure to coat all chicken wings and marinate in refrigerator for 4 hours or overnight before grilling.

In a small bowl, mix blue cheese with other dipping sauce ingredients and keep refrigerated until wings are grilled and ready to serve.  Serves 4.

• Previous
• Back
• Next