Rachael Ray's 30-Minute Get Real Meals (10 page)
Read Rachael Ray's 30-Minute Get Real Meals Online
Authors: Rachael Ray
While the burgers are cooking, in a mixing bowl thoroughly combine the sour cream, lemon juice, dill, horseradish, and the remaining tablespoon of mustard. Add the radishes, red onion, carrots, cucumber, celery, coleslaw mix, the remaining 2 tablespoons of chopped parsley, and salt and pepper to taste. Toss to combine. Serve the Kiev burgers open-faced on a slice of toast with the salad alongside.
Smoked Gouda Fondue with Bacon and Almonds4
SERVINGS
| 6 | slices thick-cut bacon |
| 8 | ounces Gruyère cheese, shredded |
| ⅓ | pound (about 6 ounces) smoked Gouda, shredded |
| 1 | rounded tablespoon flour |
| 1 | large garlic clove, smashed out of its skin |
| ¾ | cup dry white wine |
| 2 | teaspoons fresh lemon juice |
| ½ | cup smoked almonds (I like Diamond brand), coarsely chopped |
SERVE WITH …
| Blanched bite-size pieces of cauliflower, white asparagus, parsnip |
| Seared cubes of kielbasa |
| Cornichon pickles |
| Red pears, slightly underripe |
Broil or fry the bacon until crisp. Drain, cool, and chop.
Combine the cheeses in a bowl with the flour. Rub the inside of a small pot with the smashed garlic, then discard the garlic. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.
4
SERVINGS
| 10 | ounces (2½ cups) shredded sharp Cheddar cheese (on the dairy aisle) |
| 4 | to 6 ounces Gruyère cheese, shredded (1 to 1½ cups) |
| 1 | rounded tablespoon flour |
| 1 | cup German lager |
| 2 | tablespoons spicy brown mustard |
| A few drops of hot sauce, such as Tabasco | |
| A few drops of Worcestershire sauce |
SERVE WITH …
| Cubed or thick-sliced and browned wursts: knack or brat |
| Mini party franks, such as Boar’s Head brand |
| Blanched cauliflower and broccoli florets |
In a bowl combine the cheeses with the flour. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce. Transfer the fondue to a fondue pot and serve.
4
SERVINGS
| 8 | ounces manchego cheese, shredded |
| 8 | ounces Gruyère cheese, shredded |
| 1 | rounded tablespoon flour |
| 1 | large garlic clove, crushed out of its skin |
| 1¼ | cups dry white wine |
| 1 | teaspoon sweet paprika |
| A few drops of Tabasco or other hot sauce | |
| ¼ | cup coarsely chopped large pitted good-quality green olives |
| 3 | tablespoons chopped pimientos |
SERVE WITH …
| Pan-seared chunks of chorizo sausage |
| Grilled chicken breasts, cut into bite-size cubes |
| Fresh bell pepper chunks |
In a bowl combine the cheeses with the flour. Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the paprika, hot sauce, olives, and pimientos. Transfer the fondue to a fondue pot and serve.
4
SERVINGS
| ⅓ | pound, about 6 ounces Gruyère cheese, shredded |
| ½ | pound fresh mozzarella cheese or fresh smoked mozzarella cheese, shredded |
| ¼ | cup grated Parmigiano-Reggiano or Romano cheese (a handful) |
| 1 | rounded tablespoon flour |
| 1 | cup dry white wine |
| 1 | tablespoon fresh lemon juice |
| 2 | garlic cloves, minced |
| ½ | roasted red bell pepper, finely diced (about 3 tablespoons) |
SERVE WITH …
| Chunks of cooked Italian sweet and hot sausages |
| Cubed salami |
| Cubed cooked balsamic-marinated chicken breast, grilled or pan fried |
| Giardiniera Italian hot pickled vegetables, drained |
In a bowl combine the cheeses with the flour. Add the wine to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper. Transfer the fondue to a fondue pot and serve.
4
SERVINGS
| 8 | ounces Pepper Jack cheese, shredded |
| 4 | ounces Gruyère cheese, shredded |
| 4 | ounces Cheddar cheese, shredded |
| 1 | tablespoon cornstarch |
| 1 | cup Mexican beer |
| 2 | teaspoons hot sauce, such as Tabasco |
| Zest of 1 lime plus 1 tablespoon fresh lime juice | |
| 3 | tablespoons canned green chili peppers, finely chopped |
| 3 | tablespoons green salad olives with pimientos, finely chopped |
| 2 | tablespoons chopped fresh cilantro, for garnish (optional) |
SERVE WITH …
| Grilled chicken or steak, cubed |
| Grilled, chopped linguiça sausage |
| Sliced zucchini |
| Chunks of bell peppers |
In a small bowl combine the cheeses and cornstarch. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the hot sauce, lime zest and juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the chili peppers and olives with pimientos. Transfer the fondue to a fondue pot and garnish with cilantro, if using, then serve.
4
SERVINGS
| 2 | tablespoons butter |
| 2 | garlic cloves, chopped |
| 2 | tablespoons flour |
| 1½ | cups milk |
| 8 | ounces Greek feta cheese, diced |
| 2 | tablespoons chopped fresh mint |
| 2 | tablespoons chopped fresh flat-leaf parsley |
| 1 | teaspoon coarse black pepper |
SERVE WITH …
| Small baked lamb, beef, or chicken meatballs |
| Greek sausage, grilled and cut into chunks |
| Cubed cooked lamb, beef, or chicken |
| Grilled shrimp |
| Cubed raw bell peppers, cucumbers, celery, or tomatoes |
Heat a small pot over medium heat. Melt the butter in the pot, add the garlic, and sauté for 2 minutes. Add the flour and stir to combine with the butter and garlic. Cook the flour for 1 minute, then whisk in the milk and bring it up to a bubble. Add the feta and melt it into the milk. When the cheese has melted into the sauce, stir in the mint, parsley, and black pepper. Transfer the sauce to a fondue pot and serve.
4
SERVINGS
| 1 | large garlic clove, crushed out of its skin |
| 1¼ | cups dry white wine |
| 1 | tablespoon fresh lemon juice |
| 8 | ounces Gruyère cheese, shredded |
| 8 | ounces Emmentaler cheese, shredded |
| 1 | tablespoon cornstarch |
| ¼ | cup kirschwasser (cherry brandy) |
| ½ | teaspoon freshly grated nutmeg |
| White pepper or cayenne |
SERVE WITH …
| Cubed ham |
| Marinated mushrooms or fresh whole sautéed button mushrooms |
| Blanched asparagus or white asparagus |
| Whole trimmed radishes |
| Small dill pickles or cornichons |
Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheeses in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese. Season the fondue with the nutmeg and white or cayenne pepper, to taste. Transfer the fondue to a fondue pot and serve.
Korean Barbecued Flank Steak on Hot and Sour Slaw Salad4
SERVINGS
| 1 | tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning |
| ¼ | cup tamari (dark aged soy sauce) |
| 2 | tablespoons honey |
| 2 | teaspoons hot red pepper flakes |
| 4 | large garlic cloves, chopped |
| 2 | teaspoons dark sesame oil (eyeball it) |
| 2 | scallions, finely chopped |
| Vegetable oil, for drizzling, plus 2 tablespoons (twice around the pan) | |
| 2 | pounds flank steak |
| 1 | pound bok choy or napa cabbage, trimmed and shredded with a knife |
| ½ | red bell pepper, cored, seeded, and thinly sliced |
| Salt | |
| 1 | cup sauerkraut (it will taste like kim chee when combined with hot red pepper flakes) |
