Prepare your mouth for a flavor explosion. This is a delicious burger topped with a spicy sauce of jalapenos and garlic.
Cheddarburger with Jalapeño-Garlic Remoulade
8 Jalapeno Peppers, Halved & Seeded
8 Garlic Cloves, Peeled
2 Tbsp Extra Virgin Olive Oil
Sea Salt And Fresh Ground Pepper
1 Pound Ground Beef
4 Kayser Rolls, Split
4 Slices Sharp Cheddar Cheese
Coat the bottom a medium sized skillet with the olive. Add the garlic and jalapeños. Cover and cook over low heat, turning the jalapeños occasionally, until they are blistered all over and the garlic is softened, about 15 minutes. Season with salt and pepper. Turn up heat to medium. Cook until garlic begins to caramelize.
Remove the skillet from heat to allow garlic and peppers to cool.
Transfer the jalapeños and garlic to a blender or food processor. Blend until smooth. Scrape the sauce into a bowl and set aside.
Preheat a grill for medium heat (I use a George Foreman Grill). When hot, lightly oil the grate.
Divide the ground beef into 4 portions and form into patties. Grill to desired temperature.
While the burgers are cooking smear a healthy spoonful of spoonful of jalapeño-garlic remoulade onto the bottom bun. Place a slice of cheddar on top of the sauce and another on the lid.
When the burgers are done place on the bun, top with the lid and serve.
Cheddar Scalloped Potatoes
4-6 Medium Sized Russet Potatoes
1-2 Cloves, Garlic - Peeled And Minced
Salt And Fresh Pepper
A Pinch Of Nutmeg
1 1/2 Cups, Half And Half
1/4 Cup Butter - Cut Into Bits
6 Tbsp Flour
8 Ounces Cheddar Cheese, Cut Into Rough Slices
Preheat oven to 325 degrees.
Lightly butter a 9x12 baking dish and sprinkle minced garlic over the bottom.
Slice the potatoes 1/8" to 1/4" thick. Place a layer in the baking dish. I usually peel and slice as I go so I only use the potatoes I need.
Sprinkle with salt, pepper, and a small amount of nutmeg. Top with 1/3 of butter & cheese, sprinkle with 2 Tbsp flour - distribute over surface as evenly as possible.
Continue layering as such. You will have about 3 layers of potatoes. Drizzle over the half and half - it should barely cover the potatoes.
Place baking dish on a cookie sheet lined with foil to collect any spillage if potatoes boil over.
Bake in the middle of the preheated oven for about 1 1/2 hours, until potatoes are tender. Time will vary depending on thickness of potato slices. Allow to stand for 5-10 minutes before serving.
I love cheddar cheese on my apple pie . . . it's a salty/sweet kind of thing. This recipe bakes the cheddar right into the pie with a touch of maple syrup . . . served with a scoop of ice cream and you'll have it all goin' on!
Maple, Apple, and Cheddar Pie
1 Pie Crust
1 Tube Crescent Rolls
1/2 Cup Sugar
2 Tablespoons All-Purpose Flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
4 Medium Cortland Apples
1 1/2 Cups Shredded Sharp Cheddar Cheese
1/4 Cup Maple Syrup
2 Tablespoons Maple Syrup
Preheat oven to 375 degrees F.
Place the pie crust into a 9-inch pie pan or plate and set aside.
Peel and thinly slice the apples; set aside..
In a large bowl, stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan.
Trim pastry even with edge of pie pan. Place crescent roll triangle on the top leaving slit-sized gaps between triangles, you will have to trim them a bit so that they don't overlap to much.
Fold crescent roll edge under bottom pastry. Crimp edge as desired. Use crescent roll scraps to make a design on the top, if desired.
Cover the pie loosely with foil to prevent over browning.
Bake in the preheated oven for 45 minutes. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. Cool for 1 hour. Serve slightly warm with a scoop of vanilla ice cream.
Cheddarburger with Jalapeño-Garlic Remoulade
