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1 Local Warehouse Cooking and Food- Celebrity Cooking

The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-The-Scenes Stories from America's Hottest Chefs

by

The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-The-Scenes Stories from America's Hottest Chefs Cover

 

 

Excerpt

Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa

 

Serves 4

 

11⁄3 pounds ground turkey breast

1⁄3 pound deli-sliced smoked ham, chopped

2 cloves garlic, minced

1/4 red bell pepper, finely chopped

3 scallions, white and tender green parts, finely chopped

2 tablespoons finely chopped fresh cilantro

1 tablespoon grill seasoning, such as McCormick’s steak seasoning

Vegetable or olive oil, for drizzling

8 slices (1⁄3 pound) deli Swiss cheese

4 Portuguese or kaiser rolls, split

2 large dill pickles, thinly sliced lengthwise

Sliced banana pepper rings, drained

Yellow mustard

1 12-ounce bag plantain chips, such as Goya, for serving

Mango–Black Bean Salsa (recipe follows)

 

1. In a mixing bowl, combine the turkey, ham, garlic, bell pepper, scallions, cilantro, and

seasoning. Form the mixture into 4 patties. Drizzle each patty with some oil.

2. Heat a large nonstick skillet over medium-high heat. Add the patties and cook until done

(5 to 6 minutes on each side), topping each patty with 2 slices of the cheese in the last 2

minutes of the cooking time.

3. Remove from the heat and place a patty on the bottom half of each roll. Top each with

some pickles and banana peppers. Slather some mustard over the inside of the top half of

each roll and place it on the burger.

4. Serve with plantain chips on the side. Pass the salsa for dipping the plantains or topping

the burgers.

 

Mango–Black Bean Salsa

makes 4 cups

1 16-ounce jar black bean salsa

1 ripe mango, pitted, peeled, and diced

2 tablespoons chopped fresh cilantro leaves

1/4 red bell pepper, finely chopped

 

Place the salsa in a medium bowl, and top with the mango, cilantro, and bell pepper.

Product Details

ISBN:
9780307460165
Author:
Schrager, Lee Brian
Publisher:
Clarkson Potter Publishers
Foreword by:
Bourdain, Anthony
Foreword:
Bourdain, Anthony
Author:
Mautner, Julie
Author:
Bourdain, Anthony
Subject:
General
Subject:
General Cooking
Subject:
Cookery, american
Subject:
Festivals - Florida - Miami Beach
Subject:
Regional & Ethnic - American - Southern States
Subject:
American - General
Subject:
Cooking and Food-US Southern
Publication Date:
20101131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
250-300 4-COLOR PHOTOGRAPHS
Pages:
256
Dimensions:
22.7 x 18.4 x 5.2 in 22.82 lb

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Related Subjects

Arts and Entertainment » Architecture » Landscape Architecture
Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Southern
Health and Self-Help » Self-Help » General
History and Social Science » Military » General History

The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-The-Scenes Stories from America's Hottest Chefs Used Hardcover
0 stars - 0 reviews
$5.50 In Stock
Product details 256 pages Clarkson N Potter Publishers - English 9780307460165 Reviews:
"Synopsis" by , For those who have attended or dreamed of attending the South Beach Wine & Food Festival comes a behind-the-scenes cookbook covering the chefs, events, and food that make SoBe the most prestigious gourmet gathering in America. Full color.
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