Summer is right around the corner and these 2 recipes are the perfect combo for the backyard barbecue! Both of these recipes are from Food Network.
I mean who doesn't love a milkshake!
Let's get right to it!!
Black and White Malted Milkshakes
2 pints good quality vanilla ice cream, slightly melted
3 to 4 T. malt powder
6 oz. chocolate sauce, divided
whipped cream, garnish
shaved chocolate, garnish
Place the 1 1/2 pints ice cream, malt powder, and 4 oz chocolate sauce in the blender and blend until smooth. Pour shakes into 2 tall glasses, leaving room at the top. Place an extra scoop of ice cream on top of each shake and drizzle the remaining 2 0z of chocolate sauce over. Garnish with a large dollop of whipped cream and some chocolate shavings;)
Looks delish right:)
The next recipe is for those of you who love burgers with a little heat to 'em:)
Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayo
3/4 lb ground sirlion
3/4 lb ground chuck
1/2 lb raw chorizo, casings removed and crumbled
1 T. adobo seasoning
1 large onion, grated
1/2 c. dry bread crumbs
In a large bowl, mix thoroughly by hand-ground beef, chorizo, adobo seasoning, grated onion, and the bread crumbs. Form the burgers into 6 patties without them too much or they could become tough. Line a baking pan with waxed paper and put the burgers on in a single layer. Cover and refrigerate for at least 30 mins. This will help the burgers hold together.
Caramelized Onion and Jalapeño relish
2 T. olive oil
2 large yellow onions, finely sliced
Kosher salt and freshly ground pepper
1/2 c. bottled, sliced jalapeno chiles, drained
1/2 c. dark brown sugar
Heat olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add jalapeno chiles and the brown sugar. Saute for 15 mins or until the onion and chiles are caramelized and soft. Se aside.
Red Pepper Mayo
2 med jarred roasted red bell peppers, drained
3/4 c. mayo
Drain the red peppers and put them in the blender or food processor. Add mayo, and season with salt and pepper. Puree the mayo and peppers until well combined and smooth. * This may be done up to 2 days in advance to enhance the flavor-in fact the flavor will be more complete with an overnight chilling.
6 slices Oaxaca cheese or mozzarella
6 hamburger rolls
To make the burgers:
Preheat grill to med-high heat. Place the burgers on the grill and grill til desired doneness although with the raw chorizo you will want to grill to at least med-well. Approximately 10 mins per side. In the last 5 mins of cooking top with the slices of cheese so it can melt.
To serve: Spread about 1 T. of the red pepper mayo on both sides of bun. Lay on the burger and top with a couple spoonfuls of the caramelized onion and jalapeno relish.
These burgers were sooo good! The cheese is really what makes them extra delicious!
If you don't like heat then try using a lesser amount of the peppers-I think next time I make them I will try that because they were kinda spicy:)