Not all great summer snacks come from the grill
Barbecue is a staple of summer, but not all summer food needs to come from the barbecue. Unbelievable as it may seem, not everyone likes to grill, and some people don’t have access to one. Here are three delicious seasonal recipes that don’t require tongs
RODNEY BOWERS ’ BURGER WITH SECRET SAUCE
Chef Rodney Bowers, owner of Hey! Meatball in Toronto, knows everything about ground beef. And that’s why he was asked to develop a burger especially for the new square burger bun from Boulart — a Quebec Bakery known for its artisanal breads. The bun has a heartier texture than most burger buns and absorbs burger juices and sauces perfectly. Many people love grilled burgers but most chefs, like Rodney, prefer to cook burgers on a flat griddle, which keeps them juicier, browns them evenly and — no flare-ups! 4 hamburger buns 2 tbsp butter 1 1/4 lbs ground beef (Rodney likes a combination of half chuck and half sirloin) ❚ kosher salt and fresh ground black pepper ❚ 4 cheese slices (about 1 oz each) ❚ lettuce leaves ❚ 2 ripe plum tomatoes, each cut into 4 slices ❚ 1 medium sweet onion, thinly sliced ❚ 4 tbsp secret sauce (or more) secret sauce: ❚ 1/2 cup mayonnaise ❚ 1 tsp sriracha ❚ 1 tbsp ketchup ❚ 1/4 tsp granulated garlic (or 1/2 tsp minced fresh garlic) ❚ 1 tbsp minced shallot or green onions ❚ 3 tbsp chopped sweet pickles 1. Make secret sauce by combining mayonnaise with sriracha, ketchup, garlic, shallot and pickles. Reserve. 2. Heat a flat griddle or large heavy skillet on medium. Butter cut sur- faces of buns and cook, covered, 2 to 3 minutes, buttered sides down, so that buns steam slightly as they brown. Remove from pan. 3. Shape meat, without over-handling, into 4 round burgers (5 oz each) 3- to 4-inches across and about 1/2-inches thick. Season generously with salt and pepper. 4. Reheat pan on high and add 1 tbsp oil. Cook burgers approximately 2 to 3 minutes per side, pressing down with a heavy spatula as they cook, or until browned and cooked as you like. Place a piece of cheese on each burger about 30 seconds before they are ready. 5. Spread secret sauce on cut sides of buns. Layer bottom halves with lettuce, tomatoes, onions, burgers and top with buns. makes 4 burgers
CHILI BEEF HOT DOGS
People love hotdogs but many of us want ones made from organically raised meat, with no unmentionable parts, gluten-free and nitrate free with no hormones or antibiotics. Beretta Farms is introducing all beef, chicken and turkey dogs following that criteria. Co-owner Cynthia Beretta likes her hotdogs boiled or steamed rather than grilled, and has shared her recipe for chili (see below) that she serves on top.
note: Be careful serving children hotdogs as they can cause choking. Be sure to cut them into small pieces.
6 hotdogs (preferably Beretta’s allbeef organic) 3 cups Beretta’s chili (see recipe below) 6 hotdog buns 6 oz cheddar cheese, grated (about 1 1/2 cups) 1/2 cup sour cream
3 green onions, thinly sliced on the diagonal 1/4 cup chopped fresh cilantro
1. Cook hotdogs in boiling water for 5 minutes. Drain well. Reheat chili. Warm or toast buns.
2. Spoon about 1/2 cup chili into each bun. Place a hotdog in the middle. Top with grated cheese, sour cream, green onions and cilantro.
makes 6 servings
CYNTHIA BERETTA ’S CHILI
This chili works well on top of hotdogs but is also a delicious main course over rice or polenta. It freezes well. 2 tbsp extra virgin olive oil 2 lbs ground beef (preferably Beretta’s) 1 large sweet onion, diced 2 cloves garlic, finely chopped 1 large carrot, diced 1 large rib celery, diced 1 sweet red pepper, diced 1/2 tsp chili flakes or more to taste 2 tsp ground cumin 1 tsp smoked paprika 1/2 cup dry white wine or water 2 tbsp tomato paste 1 796 mL can plum tomatoes 3/4 cup corn cut from the cob 2 cup cooked red kidney beans (canned or freshly cooked) kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro or parsley
1. Heat oil in a large, deep skillet or Dutch oven. Add beef. Brown well and remove from pan. Add more oil if necessary and cook onions, garlic, carrots, celery and red pepper 5 min- utes. Add spices and cook 30 to 40 seconds longer until fragrant.
2. Add wine or water and bring to a boil. Add beef back to pan with tomato paste and stir well. Add tomatoes and juices, breaking them up with a wooden spoon. Bring to a boil and cook 15 minutes.
3. Add corn and beans. Cook 10 minutes longer or until thick. If mixture is too thick add a little water. Season to taste. Add cilantro. makes 8 to 10 servings