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FareShare Gazette -- March 2012 Recipes

FareShare Gazette -- March 2012 Recipes is built on Lean Ground Beef, Red Onion, Garlic, Chili Powder Preferably New Mexican, and Freshly Ground Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 1/2 cup
• 2 tsp
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 1 tbsp
• 1/2 cup
• 4 slice
• 3/4 cup
• 1 3/4 cup
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   1. Preheat oven to 400 degrees F. Place a wire rack on a large baking sheet.

2. 2

   Arrange whole bell peppers on the rack.

3. 3

   2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.

4. 4

   3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.

5. 5

   4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

6. 6

   To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).

7. 7

   When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

8. 8

   Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl.

9. 9

   Gently combine, without over mixing, until evenly incorporated.

10. 10

    Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.

11. 11

    Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.

12. 12

    Peel the roasted peppers, halve lengthwise and remove the seeds.

13. 13

    Oil the grill rack (see Tip).

14. 14

    Grill the burgers until an instant-read thermometer inserted in the center registers 165�F, about 6 minutes per side.

15. 15

    Top with cheese and cook until it is melted, about 1 minute more.

16. 16

    Make Ahead Tip: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.

17. 17

    Meanwhile, in a large skillet, cook sausage and leeks over medium heat until meat is no longer pink and leeks are tender; drain.

18. 18

    Add mushrooms; cook for 3-4 minutes or until tender.

19. 19

    Stir in cream.

20. 20

    Reduce heat; cook and stir for 2-3 minutes or until heated through (do not boil).

21. 21

    Dot with butter.

22. 22

    Cover with the top crust, cut slits in it; seal and flute the edges.

23. 23

    Cover the edge with a 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove the foil for the last 15 minutes of baking.

24. 24

    Bake until the crust is golden brown and juice begins to bubble through the slits in the crust, 40 to 50 minutes.