The Perfect Turkey Burger for your Memorial Day BBQ!



For your Memorial Day BBQ, here's an amazing, cumin-scented turkey burger, redolent with spices and juiciness. All credit to "Top Chef" Ariane Duarte, who created the original recipe. We've added our own special touches.

They take only minutes to prepare and are loaded with flavor. Serve them on your favorite brioche rolls with Heinz Hamburger Dill Chips, a slice of tomato, and a side of onion rings or fries.  Tip: You can make extras and freeze. They defrost quickly and there is no noticeable difference in flavor or texture.

Ingredients -- Serves 6



2 lbs. of ground white and dark meat turkey
1 or 2 jalapeño peppers, small dice (depending on how much heat you like)
1/2 c. chopped cilatro or flat-leaf Italian parsley
1 tbsp. ground cumin
1 tsp. chopped garlic
1 small onion, diced
1/3 c. bread crumbs
Salt and pepper to taste
12 slices Finlandia Swiss or Light Swiss cheese
6 burger buns of your choice

Process -- 10 minutes or less


In a bowl, combine all ingredients. Divide equally into four large burgers.

Grill on high heat -- 4 minutes on one side, then turn and finish for about 3 minutes to 4 minutes on the other. Add two slices of Finlandia Swiss and let melt.

Then place on your favorite bun and serve!







Celebrate Pie Day with a Peachiful Pie!

A delightful long weekend at the Cape and overripe peaches brought us to yearning for a delicious sweet fresh peach pie. As with most of the Empty Nester Gourmet's recipes, this one is easy and quick ... and on your dessert table, warm and ready to top with ice cream, in less than 90 minutes.

Ingredients

3 cups overripe peaches, peeled, pitted and cut in quarters or sixths
3/4 cup granulated sugar
1 egg, beaten slightly with fork
2 tbsp. flour
1 tbsp. freshly-squeezed lemon juice
2/3 cup whipped butter, melted
1 pie crust/pate brisée (bottom and top for lattice)
Egg wash -- 1 egg + 1 tbsp. cold water, slightly beaten with fork
Sanding sugar -- approx. 1 tbsp.
Optional -- 1 tsp. ground cinnamon

Process
1. Preheat oven to 400F degrees.
2. Press bottom crust into pie plate, crimping edges decoratively.
3. Mix egg, sugar, flour, lemon juice and butter in a bowl until well blended. Set aside.
4. Peel, pit and slice peaches, and arrange in single layer on bottom of crust, then second layer.
5. Top with egg/sugar mixture.
6. Prepare lattice topping and layer on top of pie mixture, cutting edges and fitting snugly into crimped pie shell. (Use egg wash to seal edges.)
7. Brush top and crimped edges with egg wash, dust with sanding sugar, and cinnamon, if desired.
8. Place on baking sheet lined with parchment paper and bake at 400F for 15 minutes, or until crust is browned. Reduce oven to 350F and bake for another 30-40 minutes, or until filling is well set. If crust browns too quickly, cover loosely with aluminum foil. Allow to cool for approx. 1 hour before eating. Top with your favorite ice cream, or whipped cream.


DRY ROASTED RIBS 
for your 4th of July Celebration
Low-carb, almost no sugar


Our recipe for dry roasted ribs is a delicious alternative to slathering sugary, high-calorie, carb-laden sauce. Containing almost no sugar, all you need is an oven set at 300F for four hours, a little water, and the delicious ingredients that are listed below. We served these with our Poblano Cornbread (recipe follows). This rub works equally well with chicken, just turn up the heat to 375F after 3 hours and roast for another 30 minutes, until brown and crispy.

Preheat oven to 300F

Ingredients

2-4 lb. rack of ribs
1 T high-quality smoky paprika
1/2 tsp cayenne pepper
1 T cumin, or more if desired
1 T ground chili seasoning, or more if desired
1 tsp garlic salt
1 tsp onion salt
Generous grind 5 pepper medley (Williams Sonoma)
2 T dark brown sugar
1/2 tsp kosher salt or fleur-de-sel (Williams Sonoma)
Water

Take ribs out of refrigerator and allow to come to room temperature (about 20 minutes).

Mix spices well in bowl, rub generously into both sides of a rack of ribs. Place ribs on a sheet pan that has been fitted with alum foil to catch drippings and place ribs on a wire rack over pan with 1/4 c water beneath rack. Roast in oven 4 hours, turning every 20-30 minutes, replenishing with 1/4 c water as needed.

Here's what they will look like when they are ready. Carve and enjoy!




Arriba! Arriba! Cinco de Mayo! Fiesta Rolls!

Spice up your Cinco de Mayo feast with these awesome veggie treats that go from the hors d'oeuvre table to the dinner table ... They take less than 30 minutes to prepare, and just need a few hours in the 'fridge before serving. Serve with your favorite spicy salsa and guacamole. Makes four rolls, approximately 32 pieces.

Ingredients
One package of large ("burrito size") flour tortillas
Two containers (approx. 10 oz each) red pepper hummus
One green bell pepper, minced finely*
One yellow or red sweet pepper, minced finely*
One medium sweet onion, minced finely*
3 carrots, minced finely*
1/2 cup fresh flat-leaf parsley, minced finely*

*Can be processed (separately) in food processor; drain of any water before mixing together

Process
1. After mincing/draining veggies, measure out same amount of each ingredient and mix together.

2. Spread hummus thinly on large tortilla (approximately 1-2 tbsp. per tortilla)

3. Sprinkle with vegetable mixture.

4. Roll tightly.

5. Wrap in plastic wrap. Refrigerate 2-3 hours.
6. Unwrap, cut on diagonal.
7. Serve with your favorite Mexican tomato salsa. Delicioso!

Savory Early Springtime Sweet Potato Salad


If you're looking for savory ways to utilize your early crops of springtime herbs, here's an easy and delicious salad that goes to the table with sandwiches, pasta, seafood, or simply as a light and refreshing entrée. This recipe serves four, you can increase quantities for larger gatherings.

Ingredients

1/2 c. fresh basil
1/2 c. fresh parsley
1/2 tsp. salt
1/4 c. extra virgin olive oil
2 tsp. tarragon vinegar
1 tsp. Dijon mustard
One large sweet potato, boiled until fork tender, but not soft and cut into 1"- 2" pieces
1 c. sugar snap peas
1/2 c. red grapes

Process

1. In a small food processor, blend the first six ingredients until they become incorporated.
2. Put potato wedges, peas and grapes into bowl, pour dressing all over and mix well.
3. Serve with your favorite sandwich, seafood or as a refreshing entrée.





HOP HOP HOP OVER TO POPOVERS!


Always super delicious, eggy popovers are easy to make and are sure to wow the crowd. Great with confectioners sugar (dusted or drizzled frosting), butter or just on their own, hot from the oven. 

We used our favorite packaged mix, from the famous Jordan Pond in Maine. Tip: Order more than one 'cause you'll want to make them more than once!

Here's the link. Jordan Pond Popover Mix