NFL - Play Callers
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Omaha Steaks

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La Belle Cuisine - Favorite Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Game Day Sandwiches (McIlhenny Company)
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"If any thing goes bad, I did it. If anything goes semi-good, we did it.
If anything goes really good, then you did it. That's all it takes to get
people to win football games for you."

~ Paul Bear Bryant

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Mannings Generations
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La Belle Cuisine


Andouille and Beef Burgers with
Spicy Mayo and Caramelized Onions

Bon Appetit July 2006

Bon Appetit - One Year Subscription

“Prolific cookbook author James McNair has been chief judge of Sutter
Home Winery's burger cook-off since it began in Napa in 1990. One of
his books, 'Build a Better Burger', includes every winning recipe. Some
past winners - and McNair's Louisiana roots - inspired the burger here.”

Spicy mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole
seasoning blend
1/4 teaspoon hot pepper sauce

1/2 pound andouille sausage, cut into
scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck
or ground beef (20 percent fat)

Caramelized onions
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more
for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar

6 large hamburger buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved lengthwise*
3 cups watercress tops [optional]

For mayonnaise:
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be made 2 days ahead. Keep chilled.

For burgers:
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape
mixture into six 1/2-inch-thick patties. Transfer patties to small
baking sheet.
Do ahead: Can be made 1 day ahead. Cover and chill.

For onions:
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients
in large skillet. Place skillet on grill; cook until onions are golden, stirring
often, about 25 minutes. Remove from grill; season with salt and pepper.
Brush grill rack with olive oil. Grill buns, cut side down, until golden,
about 2 minutes. Transfer buns to work surface. Grill burgers until
brown on bottom, about 3 minutes. Turn over; sprinkle with cheese.
Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top
each with okra and watercress. Spread mayonnaise on cut side of bun
tops; place on burgers. Serve with remaining mayonnaise.

*Shopping tip:
Look for pickled okra where the pickles and relishes are displayed.


Carl's Gizmos (Italian Grinders)
Saveur #28

Saveur - One Year Subscription

“Carl Cardamon has been feeding Iowa State Fairgoers for over 50 years
with hearty, middle American fare like his Gizmo sandwich - similar to
an Italian grinder. ‘You're not going to get rich [at the Fair],’ he says,
‘but you have fun and make some money.’ “

Makes 4

4 Italian or submarine rolls
3/4 pound lean ground beef
3/4 pound sweet Italian sausage,
casings removed
Salt and freshly ground black pepper
1 1/3 cups Marinara Sauce (recipe follows)
1 pound fresh mozzarella, cut into 8 slices

1. Position an oven rack about 11 inches below the broiler, and preheat broiler. Slice rolls open lengthwise 3/4 of the way through, so that
they open like a book. Arrange opened rolls side by side on a baking
sheet. Set aside.
2. Sauté ground beef and sausage meat together in a large skillet over medium-high heat, breaking up meat with a wooden spoon as it
cooks, until brown and cooked through, about 15 minutes. Drain
off and discard any fat in the pan, then spoon about 1 cup of the
ground meat into each roll, and season to taste with salt and
pepper. Spoon about 1/3 cup marinara sauce over meat in each
roll and top each sandwich with 2 slices of mozzarella. Lightly
season again with salt and pepper. Broil until cheese is golden,
about 7 minutes.

Marinara Sauce

"This is a version of the sauce Rao's restaurant in New York
now sells nationwide."

Makes about 5 cups

Two 28-ounce cans San Marzano tomatoes
1/4 cup extra-virgin olive oil
2 ounces fatback or salt pork,
diced (optional)
1 small yellow onion, peeled and minced
2 cloves garlic, peeled and minced
6–10 fresh basil leaves, torn
Pinch dried oregano
Freshly ground black pepper

1. Drain tomatoes, reserving juice. Crush tomatoes with your hands into a bowl, gently removing and discarding any hard cores, skin, or tough membranes from stem ends. Set aside.
2. Heat oil in a large nonreactive saucepan over medium-low heat. If using fatback, add it to the pan and sauté until all fat has been rendered, about
5 minutes. Remove fatback with a slotted spoon and discard.
3. Add onions to pan and cook until golden, about 10 minutes. Add garlic
and sauté until soft, about 3 minutes. Stir in tomatoes and reserved
juice and season to taste with salt. Increase heat to high, and bring
sauce to a boil. Immediately reduce heat to low and simmer until
flavors have blended and sauce has slightly thickened, about 1 hour.
4. Stir in basil and oregano, and season to taste with salt and pepper. If
not using immediately, refrigerate, covered, for up to a week.

More Game Day Sandwiches

Featured Archive Recipes:
Beer-Braised Pulled Pork Sliders
Emeril's Garlic Meatball Po' Boys 
Emeril's Roast Pork and French
Fry Po' Boy

French Quarter Muffuletta
Italian Sausage Grinder
Jambalaya Sandwich (Guy Fieri)
Marinated Pork Tenderloin with
Jezebel Sauce

Mexican Roast Pork and
Cuban Sandwiches

New Orleans Po' Boys
Oklahoma Pulled Pork Sandwiches
(including "Don's Butt Rub")

Philly Cheese Steak (White Dog Cafe)
Pulled Jerk Chicken Sandwiches

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