Fourth of July Grilling

T & G July 2015Town & Gown Magazine
July 2015
Recipes and photos

Sample recipe below. Click here for e-edition.

 

 

 

 

Pepper Jack Stuffed Burgers with Bourbon Caramelized Onions

For the burgers:

  • 2 pounds ground beef
  • ½ cup grated Pepper Jacks cheese
  • Salt and pepper to taste

For the bourbon caramelized onions:

  • 1 tablespoon unsalted butter
  • Half a medium onion, very thinly sliced
  • ¼ teaspoon salt
  • ½ teaspoon granulated sugar
  • ¼ cup bourbon
  • 1 teaspoon spicy brown mustard
  • ½ teaspoon Worcestershire sauce

For the burgers:

Divide the burger meat into eight equal portions.

Form a patty from each portion, about four inches in diameter and about ½ inch thick.

Sprinkle about 2 tablespoons of grated cheese in the middle of four patties, leaving about ¼ margin around the outside.

Place one of the remaining four patties on top of a patty with cheese. Gently press the meat together so that it forms a single patty.

Preheat a gas or charcoal grill. Grill burger for approximately 15 minutes, flipping about halfway through, until burger reaches desired doneness.

Top with bourbon carmelized onions.

For the caramelized onions:

In a medium skillet, heat butter over medium high heat. Add the onions, reduce heat to medium, and sauté until they begin to soften, about 10 minutes.

Add the salt and sugar and continue to sauté for an additional 5-10 minutes, stirring occasionally.

Slowly pour in the bourbon and add the mustard and Worcestershire sauce. Cover skillet, reduce heat to low, and allow to simmer for an additional 10-15 minutes.

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Breakfast

 

T & G June 2015Town & Gown Magazine
June 2015
Recipes and photos

Sample recipe below. Click here for e-edition.

 

 

 

 

Spinach, Mushroom, and Feta Frittata

  • ½ tablespoon unsalted butter
  • 8 ounces button mushrooms, rinsed, sliced
  • ½ teaspoon minced garlic
  • 1 (10 oz.) box frozen spinach, thawed, drained
  • 4 large eggs
  • ¼ cup grated parmesan
  • ½ cup shredded mozzarella
  • 1 cup milk
  • 2 ounces feta cheese
  • Salt & pepper to taste

Preheat oven to 350 degrees.

Melt butter in a medium skillet over medium heat. Add the mushrooms and sauté for about 5-7 minutes until soft and most of their liquid has drained off. Add the garlic and sauté until fragrant, about 30 seconds.

Spread the spinach into an even layer onto the bottom of a prepared pie plate. Top with the cooked mushrooms and the feta cheese.

Whisk the eggs together to break the yolks. Add milk, parmesan, and salt and pepper. Pour egg mixture over mushrooms and spinach. Top with shredded mozzarella.

Bake for approximately 45 minutes until the center is set and the cheese is melted and golden brown.

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Gourmet Easter Treats

T & G April 2014Town & Gown Magazine
April 2014
Recipes and photos

Sample recipe below. Click here for e-edition.

 

 

 

 

Rich Orange Sorbet

  • 3 cups blood orange juice, divided
  • ¾ cup granulated sugar
  • 2 teaspoons white wine, optional
  • Zest of 1 blood orange

In a small saucepan, heat 1 cup orange juice and sugar over medium heat. Stir until sugar is completely dissolved.

Remove pan from heat. Add the remaining orange juice, white wine, and orange zest. Pour mixture into an airtight container and chill in the refrigerator for several hours.

One the mixture is chilled, process according to your ice cream maker’s instructions. Once churned, place sorbet into the freezer and allow it to freeze overnight.

Serves 6

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Asian Cuisine

T & G March 2014Town & Gown Magazine
March 2014
Recipes and pictures

Sample recipe below. Click here for e-edition.

 

 

 

 

Mie Goreng
Mie Goreng is a true Indonesian dish. Mie means “noodles” and “Goreng” means fried.

• 8 ounces dried noodles or one pack of fresh cooked noodles
• 4 tablespoons sweet soy sauce, divided
• 2 large eggs
• 2 cloves of garlic, finely chopped
• 1 teaspoon grated fresh ginger
• 1 large carrot, cut into thin strips like matchsticks
• 1 cup cabbage cut into strips or squares
• 1 cup cooked, diced chicken
• 2 green onions, thinly sliced
• 2 tablespoons dark soy sauce
• 2 tablespoon light soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
Cook noodles according to package instructions. Remove from heat and drain. Drizzle a small a small amount of vegetable oil over the noodles along with 3 tablespoons of the sweet soy sauce and stir until noodles are evenly coated.

Heat a small amount of oil in a wok or large skillet over medium high heat. Add the eggs and scramble. Remove eggs when cooked and set aside.

Add a little more vegetable oil to the pan, then fry the garlic and ginger until they become fragrant. Add the carrot, spring onion, and cabbage and continue to stir-fry until the vegetables become tender.

Add the diced chicken, scrambled eggs, and the cooked noodles to the pan. Add the light and dark soy sauce, remaining sweet soy sauce, oyster sauce, and sesame oil. Mix thoroughly and continue to fry until heated through cooked. Season with salt and pepper to taste.

Serves 4.

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Easy Weeknight Meals

Town and Gown February 2014Town & Gown
February 2014
Recipes, pictures, and cover photo

Sample recipe below.  Spread also included oven Braised Beef Short Ribs and Meyer Lemon Pesto and Feta Penne with Shrimp.  To view the entire issue online, visit the Town & Gown website.

 
 
 
 

Clementine Baked Chicken
● ⅓ cup chicken broth
● 1/4 cup olive oil
● 3 tablespoons freshly squeezed clementine juice
● 3 tablespoons freshly squeezed lemon juice
● 2 tablespoons grainy mustard
● 3 tablespoons maple syrup
● 2 teaspoons kosher salt
● freshly ground black pepper
● 8 chicken thighs, bone-in and skin-on
● 2 fennel bulbs, cut into quarters
● 4 clementines, unpeeled, sliced thin
● 2-3 few sprigs of fresh thyme

In a large mixing bowl or resealable plastic bag, whisk together chicken broth, olive oil, clementine and lemon juices, mustard, maple syrup and salt. Season with pepper, to taste.

Place chicken in the mixing bowl or bag. Toss gently until chicken is evenly coated with the sauce. Allow chicken to marinate in the refrigerator for 4-6 hours.

Preheat oven to 475 degrees. Place marinated chicken skin side up in a 9 x 12 x 2-inch baking dish. Reserve the marinade. Arrange fennel slices in between the chicken, layer clementine slices and thyme over the top. Pour the reserved marinade over the entire dish.

Bake chicken for 30 minutes. If the skin is browning too quickly, turn the oven down to 400ºF and continue roasting until the skin is brown and crisp, 20 to 25 minutes longer.

Allow chicken to rest for 10 minutes. Arrange everything in a serving platter and drizzle the pan juices over the top.

Serves 8

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Candy Cane Indulgence

TowTown and Gown December 2013n & Gown
December 2013
Cover and Recipes

Recipes included chocolate and peppermint cheesecake cupcakes, peppermint meringue cookies, and gingerbread candy cane latte.

Sample recipe below. Click here for the e-dition of this magazine.

 
 

Gingerbread Candy Cane Latte
Gingerbread Candy Cane Simple Syrup:
• 1 1/2 cups water
• 3/4 cup dark brown sugar
• 1 candy cane, broken into pieces
• 2 tablespoons molasses
• 1 inch fresh gingerroot, thinly sliced ( or 1 tablespoon ground ginger)
• 1 (3-inch) cinnamon stick
• 8 whole cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon ground nutmeg
Latte:
• 8 ounces strong brewed coffee
• 1 cup milk
• Gingerbread candy cane simple syrup, to taste
• Whipped cream and crushed candy canes, optional

For the simple syrup:
Combine all ingredients in a medium saucepan. Bring to a boil over medium high heat. Reduce heat to medium low and simmer for 20 minutes or at least until the candy is melted. Strain liquid, discarding any solids.

For the latte:
In a small saucepan, heat milk just until heated through.
Froth milk with a frother or pour milk into blender. Vent the lid and frappe just until foamy.
Pour coffee into two mugs.
Stir 1/2 cup milk into each mug.
Add simple syrup to each mug to taste.

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Healthy Father’s Day Favorites

Town & Gown cover June 2013Town & Gown
June 2013
Recipes and pictures

Sample recipe below.  Spread also included oven baked fries.  To view the entire issue online, visit the Town & Gown website.

 

 

 

 

Southwestern Turkey and Black Bean Burgers

Serves 4

  • 1 pound 90% lean ground turkey
  • 1 cup cooked black beans
  • 1 large egg, lightly beaten
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 slice whole wheat bread, torn into smaller pieces
  • ¼ teaspoon red chili flakes
  • ½ teaspoon oregano
  • 4 slices pepper jack cheese
  • 4 whole wheat hamburger buns