A visit to the Grill Em All Truck + A inpirational recipe

So the other day I went to the Grill Em All Truck  Yes it is not gluten free however they have one fabulous burger. I love to taste other peoples creations and I have heard so much about this Food Truck. Did you know that the Grill Em All Truck Won “The Great Food Truck Race” on The Food Network.

The Blue Cheers Burger from Grill Em All Truck

They have a variety of Burgers From the Waste ‘Em all That has green chilies, pepper jack, beer soaked onion. Or The Molly Hatchet which is sort of like a Breakfast sandwich with seared fennel sausage gravy, bacon, maple this has the  sweet and Savory taste. Last we have the Blue Cheer which is what I ate and it was amazing.  So much so it has inspired me to build my own burger that is Gluten Free including all of there ingredients of the Blue Cheer blue cheese, cranberry gastrique, Munchos

Here is there Menu and you definitely need to try here is Grill Em All Trucks menu

Cranberry Gastrique Ingredients1 cup of fresh or frozen Cranberries

½ cup of Apple Sauce

1/4 cup brown sugar

1/8 cup balsamic vinegar

1 cup water

Burger Patties Ingredients:

1 pound ground sirloin not to exceed 15 % Fat

1 teaspoon salt

1 teaspoon pepper

1 teaspoon granulated garlic

The Inspired Blue Cheers Burger Ingredients:

3 Burger Patties Gluten Free

3 slices of Blue Cheese Make sure you check blue cheese ingredients not all blue cheeses are gluten free.

Cranberry Gastrique

3 Gluten Free Hambuger Buns

Place cranberries, Apple Sauce, Brown Sugar and Water in pan bring to a boil.

Add Balsamic Vinegar

In a large bowl mix ground sirloin, garlic,

Add salt and pepper

Divide into 3 equal portions adding a divit in middle grill on stove top grill or in frying pan.

Cook about 4 minutes per side

When cooked to your liking add cheese to top until melted. Next toast buns on grill

Assemble burger by placing burger on bun and then add cranberry gastrique.

I hope you enjoy as much as I did.

Bon Appetit

Sheila Fretz

How will you use your Meyers Elgin Sausage when serving in a bun?

So when I serve Sausage at a tailgating event I like to serve it many different ways and with Meyers Elgin Sausage and there many different flavor you can serve it lots of ways. I bring a variety of  Meyers Elgin Sausage such as Garlic, Tejano, Hot, Original, and all Beef. In addition to toppings like Tomatoes, Bacon, Sauerkraut, Coleslaw from service deli and a variety of other items.

Serve Meyers Elgin Sausage With Peppers and Onions a traditional way.

You could also serve it with sliced brie and a apple fig spread combining and coming up with a sweet and savory taste.

You could serve it with Meyers Barbecue Sauce and a bun.

To Purchase Meyers Elgin Sausage Products Click Here

Or just the Traditional way with some Mustard and or Ketchup you choose!

I hope you like these fabulous ways you too could use your sausage when serving it in a Hot Dog Bun, Gluten Free of course.

Plus Don't forget 2 lucky winners will be winning a 5 pound box of Meyers Elgin Sausage. To Enter Click here

Enjoy and Bon Appetit

Sheila Fretz

Tailgating w/ Homemade Pizza and Meyers Elgins Sausage Giveaway

When I go tailgating I like to bring out of the ordinary food that you would not generally bring . Like Gluten Free Pizza that I either assemble at the Stadium or Pre-assemble at home then cook in foil on the grill.

However I always make the dough ahead of time at home.

Plus Don't forget you can Purchase Meyers Elgin Sausage Here or Enter to win one of two free prizes from Cooking Underwriter

Gluten Free Pizza Dough Ingredients

2 ½ Teaspoons Dry active Yeast or 1 envelope Red Star  Active Dry Yeast

2 Tablespoons Olive Oil

1 cup warm water

2 teaspoons Sugar

2 cups potato flour or favorite gluten free flour

1/4- 1/2 cup potato flour for kneading an rolling depending on moisture in air.

Cooking Spray

Pizza Ingredients

Gluten Free Pizza Dough ( Listed above)

1 cup of your favorite Pizza sauce or marinara sauce

2 Cups of Mozzarella cheese.

Pepperoni

Meyers Elgin Sausage sliced

Olives

TIP of The Day: If you don't have any shredded Mozzarella Cheese at home and you have string cheese use that and use shred it in your food processor.

Equipment:

Stand Mixer

Dough Hook

Stand Mixer Bowl

Glass Bowl

2 Kitchen towels one for stand Mixer the other for greased glass bowl.

Rollin Pin

Large Chopping Block

1Piece of Nonstick foil or 1 Cookie Sheet

1 Grill

Take Yeast and 1 cup warm water and combine.

 

Let rest for 10 min  until creamy.

Next Place Dough hook on Mixer

After 10 minutes have passed add 2 cups flour, Olive Oil, Sugar and turn on mixer.  Cover with towel so you do not have flour all over kitchen.

Run until stiff dough forms

Spray Glass bowl with cooking spray and place dough in.

Cover with a towel or saran wrap and let rise and double in size, this takes about a half hour.  I generally place in a warm oven. I have a old Gas oven so it generally always is warm inside.

After dough  has doubled in Size.

Flour a clean surface or Chopping Block with flour and add Extra flour don t forget to flour Rolling pin before you start to roll out dough.

Roll the dough out on a flat surface then spread sauce on top of dough.

Next add toppings I sliced up some of Meyers Elgin Sausage and some Pepperoni with some black olives.

Next Add Cheese then wrap up in foil for easy transport.

Cook on nonstick  foil or on a lined cookie sheet .

Bake at 400 for 10-15  minutes in covered Barbecue Watching  making sure it does not burn

Slice up and serve to your fellow tailgaiters

Bon Appetit and Enjoy

Sheila Fretz

AKA Mrs Mix It

Pesto a top a salmon with a balsamic Glaze and greens

As you know I love a quick and easy meal. The other day I was at my local butcher shop and I saw the beautiful piece of Salmon. Wild Sockeye Salmon to be exact. I love a great piece of fish and one my girl friends came over and we were talking about all the Gourmet ways to make fish. Then it came to me a Pesto glaze atop a salmon with a balsamic Glaze and greens. Sounds yummy huh.

Salmon Ingredients

1 Large piece of Salmon

1 16 ounce container of Pesto Sauce

2 ore 3 Tablespoons Olive Oil

　

Balsamic Glaze Ingredients:

1 cup 10 year aged Balsamic Vinegar

1/3 cup white sugar

Greens

I Head of Romaine Lettuce sliced thin

Equipment:

Aluminum foil or Parchment paper 2 sheets length of fish plus a couple of inches on each side

1 Large Baking sheet

1 small  all clad frying Pan

1 rubber spatula

Line a large baking sheet with Aluminum foil or Parchment paper, Drizzle olive oil on both sides and place skin side down on the baking sheet. Next place pesto sauce on top of the salmon to cover completely.

Next the other piece of aluminum foil or Parchment Paper and place directly on top of salmon. Starting clock wise role up sides of the foil or parchment paper forming a pillow. Place in oven at 350 degrees and cook for 45 minutes closed up.

 Next take your knife and rip open the pillow down the center and cook for an additional 10 minutes. 

 

Next Clean vegetables and greens. Set aside until dry.

To start your balsamic glaze. Take the Balsamic Vinegar and the Brown sugar and place in small frying pan cook on super low almost no flame stirring occasionally. When the vinegar pulls away from pan with a rubber spatula you know it is complete.

 

Next Take greens  and potatoes placing next to each other so you may drizzle glaze over Salmon, Greens and Potatoes . . Serve immediately.

Enjoy!

 Bon Appetit

Sheila Fretz

Apricot Chicken

So as a lot of you know I am doing a giveaway with All Clad and the last day to enter is today. So I thought I would show you folks one last recipe on how I use my Calphalon 12" Nonstick Pan.

If you are interested in the Calphalon products out there please check out there website here.

Apricot Chicken Ingredients

4 Chicken breast

60 Sliced and Chopped Dried apricots

6 Green Onions Chopped

8 Tablespoons Sour Cream

2 Cups Sparkling White Wine  I used Sophia by Coppola Winery

2 Cups of Chicken broth

4 Tablespoon Butter

4 tablespoon Fig jam

Cooking Spray

Equipment:

12" Calphalon nonstick pan

9 x9 Pyrex dish

tongs

Aluminum foil

Serves 6

I made a half portion and also beat the chicken tenders down.

Preheat oven to 350 degrees

Take Chicken and place between two pieces of plastic wrap

Pound out until flat

Chop Onions

Chop Slab dried apricots

Take about 2 Tablespoons of both green Onions and Apricots

Roll up Chicken then pierce with tooth pick to keep closed.

In your 12" Calphalon nonstick pan melt butter

Now placed rolled chicken in frying pan

Turn frequently until golden brown

Take a 9 x9 Pyrex dish and spray with Cooking Spray

Place partially cooked chicken in Pan

Cover with foil and bake in oven for 20 minutes while making sauce.

Add left over dried fruit and onions to pan then de-glaze with wine

Next add chicken stock boil down until thickens about 20 min

Add Sour Cream just before serving

I Served with Mashed Potatoes and green beans

　

　

　

Enjoy and Bon Appetit

Sheila Fretz