A New Day, A New Burger

Seems like everybody and their brother has a recipe for buffalo chicken burgers ... and now, so do I.

This one was inspired by a locker room conversation between my swim partner, Becky, and I. We were doing what we do best ... chatting ... while drying our hair and, naturally, the conversation turned to food. It always does. Becky was telling me about some amazing chicken burgers she'd created the other night, and mentioned that she included a fair amount of hot sauce in the mix. It got me thinking about chicken wings, which I really don't enjoy, and how I might easily combine all the ingredients and flavors of classic wings into a yummy new burger. And so I did.

Spicy Buffalo Chicken Burgers:

• 1 pound of ground chicken breast
• 3 tbsp. minced red onion
• 1 small stalk of celery, from the heart, leaves included, minced
• 1/4 cup shredded carrots
• 1 clove of garlic, peeled and minced
• 1/4 cup shredded granny smith apple*
• 1 tsp. poultry seasoning
• pinch of Kosher salt
• generous grind of fresh black pepper
• 2 tbsp. wing sauce, Texas Pete, or whatever hot sauce you like*
  
• 1 tbsp. minced fresh parsley
  
• 1 tbsp. minced fresh chives
• 1 large egg
• 2 to 3 tbsp. plain, instant oatmeal

• some crumbled blue cheese, use something of good quality, I used Cabrales here

In a large mixing bowl, combine all of the ingredients - except the cheese - and mix well until fully incorporated. Use your judgment with respect to the oat meal, adding at least 2 tablespoons, and up to 3, if needed, depending on how wet the mixture is. (You will neither taste nor see the oatmeal in the finished burger, but it will help to keep things moist.)

Heat a grill pan over high heat and brush it with a bit of oil. When the pan is good and hot, but not yet smoking, form the chicken mixture into patties and grill over medium-high heat, turning once, about 5 to 6 minutes per side, or until done. Chicken burgers should be firm to the touch when done and fully cooked throughout. Top the burgers with some crumbled blue cheese, cover the pan and allow the cheese to melt. Serve and enjoy!

As written, this recipe will yield 4 to 6 devilishly spicy burgers, depending on how large you make the patties.

*Yes, there's apple in my recipe. Why? No one really knows, except that apple pairs well with with chicken, is divine with blue cheese and, more importantly, will make the finished burger incredibly moist. You won't even really taste it but, trust me, its there doing its thang and lending interest to the mix.

**As for the hot sauce, the choice is up to you. I happened to have some Jim Beam hot sauce on hand, so that's what I used here, though any brand would work. For those who would prefer a more pronounced wing flavor, I'd suggest brushing the finished burgers with additional wing sauce prior to adding the cheese.

One again, I've skipped the bun and the ketchup. You don't need either. In stead, I've topped them with a fresh tomato relish that you can read about at the end of this post here.

These burgers are so incredibly flavorful, so moist and juicy, you'll have a hard time believing they're made from skinless ground chicken breast. They have all of trappings of a platter of wings ... minus the grease and fat. Bonus! I loved them so much I want to eat them every night. Really. They're just that good.

I hope you'll try them!

Bon appetite!

Thirsty Thursdays: Speakeasy Edition

The best, in fact the only, cocktail I've had this week was not made Chez Diva - and I won't even attempt to recreate it. Doing so would require a kind of mixological magic I am not yet prepared to undertake ... like mixing up my own batch of orgeat, for instance. Perhaps I'll do so someday, but not quite yet ... at least not while Dutch Kills is around to do it for me.

The latest in the string of premier mixologist Sasha Petraske's ultra cool cocktail salons, Dutch Kills has everything I want in a bar ... and slightly less*. We hopped the 7 train to Long Island City, Queens on Tuesday night to do some celebrating and my birthday adventure did not disappoint. When asked where I wanted to go that night, my answer was immediate and firm: Dutch Kills. I've been reading about it for weeks and was dying to try any one of their signature offerings.

Their list of specialty drinks changes monthly, and if I'd had any sense at all, I would have brought a pad and pen so I could take notes. I didn't and more's the pity. What I can tell you is that all five drinks on offer this month appealed and you'd be hard pressed to find a more interesting mix. I chose the Wild Orchid, pictured above, and it was spectacular. A blend of gin, elderflower liqueur, fresh lemon juice and house made orgeat, topped off with a finish of red wine. There may well have been something else in there for all I know ... and I don't ... I was too captivated by the hand-cubed ice and stunning bloom atop my drink to notice. I loved it! I loved everything about it.

The husband sampled the fresh Grapefruit Collins and my dear friend O sipped on The Separatist, a stunning blend of bourbon, amaro, and who the hell knows what else. All I know is that it was one potent potable and mighty tasty to boot. We were very happy with our selections.

All of the offerings are made with fresh, hand juiced fruit, top shelf liquor and, as is the custom in any serious cocktail salon, the ice is hand carved and shaped according to glass and spirit-ual needs. Our conversation with one of the mixologists revealed that they arrive two hours prior to opening in order to cut the ice and ready the fresh ingredients. These people are serious about their drinks.

The space is rather quirky, but appropriately dark and atmospheric. My one criticism in this regard is the bar itself; though gorgeous, its far too small*. (This is the "less" to which I refer above.) A large part of the appeal here is in watching the experts craft the cocktails ... and there simply isn't enough room at that bar for everyone to do so. If you're lucky enough to grab seats the bar, and we were, great ... if not, you'll be relegated to either the dark and sawdust-y "piano room" in the back, or the lovely (yet far from the bar) wooden booths up front. Square footage wise, Dutch Kills is a dream. There's plenty of room for everyone ... just not at the beautiful bar.

That said, a visit to Dutch Kills is an absolute treat! Its exactly the kind of place I'd love to own ... and, you can't beat the prices. $9 for most cocktails which is quite the value when compared to Manhattan pricing. I recommend it, highly ... and I can't wait to return!

Directions and hours of operation can be found on their website, links above.


Cheers!

The Frugal Diva: Death by Basil Edition

For me, at least, a little basil goes a long way. A very long way. So far in fact that when I need to use it, what I really want is about 4 or 5 leaves. Unfortunately, my supermarket only sells the stuff in great heaping bushels. These bunches of basil are so large as to be frightening. Why they're nearly size of my hair on a 90 degree day. Scary.

Invariably, I end up tossing it after too much time has gone by and those once vivid leaves have gone ugly and brown.

Now, I know what you're thinking and you're thinking pesto, right? Well, um, here's the thing: I don't love it and neither does the husband. Pesto is fine, sometimes even delicious, but, frankly, after a bite or two it bores me. I much prefer pesto as a condiment; a delicate dollop atop a lovely soup or in place of mustard on a sandwich ... that kind of thing. I don't typically enjoy it as the center piece of a dish.

So, what to do with that bushel of basil in my fridge? I made a dip out of it ... a dip that tastes like ... pesto!

Fast and Fresh Basil Dip:

• 1 cup of packed fresh basil leaves
• 1 large clove of garlic, peeled and rough chopped
• 8 oz. of plain, non-fat Greek yogurt
• 2 tsp. fresh lemon juice
• 1 tsp. of minced fresh lemon zest
• 1/2 cup of freshly grated Parmesan cheese (as in the real stuff, not packaged or processed)
  
• pinch of salt
• generous grinding of fresh black pepper
• 2 to 3 dashes of Tabasco sauce
• pinch of hot Hungarian paprika, optional

Place the basil into the bowl of a food processor and pulse a few times until chopped. Add the garlic and process again, until the garlic is minced and the basil finely chopped. Add the rest of the ingredients, pulse and process until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as necessary. Taste and adjust the seasonings, adding more salt, pepper and or lemon juice if desired. Serve immediately or chill, covered in the fridge until needed.

This dip is the perfect match for a lovely platter of crudites or some multi-grain crisps or pita chips. It comes together in a flash and the taste is fresh and lovely ... even if it does resemble pesto. Next time I will likely add a handful of fresh parsley, arugula or even some spinach - any of which would be a nice addition indeed.

What's your favorite way to use left-over basil? Curious Diva wants to know.

Bon appetite!

Diva Day Give-Away!

Because I know that sooner or later someone's going to out me, I might as well come clean ... today is my birthday. Later, there will be cake ...

... a slight departure from my traditional chocolate with chocolate frosting. This one has dark chocolate cake, a rich chocolate filling and vanilla frosting. I baked it myself ... with a little help from Duncan Hines. Really? Really. Can I bake a cake from scratch? But of course! I have many times. When its my birthday, however, what I want is a box cake. Really. It tastes like a birthday to me.

In honor of this festive occasion, I thought I'd host a little give-away to celebrate. That's right, I'm giving you a present for my birthday ... or at least one of you, that is! The lucky winner will have his/her choice of one of these fabulous cookbooks:

Pictured left, is a copy of Dale Degroff's ultra fabulous The Craft of the Cocktail. Its an absolute essential for any budding mixologist and is literally the be all and end all of drinks books. Rich with history, lore, tales from behind the bar and more scrumptious recipes than you can imagine, it's a classic pure and simple.

Equally fabulous and delicious is the Almost Meatless cookbook by fellow bloggers, Joy Manning and Tara Mataraza Desmond. In short, I love this book. Its a wonderfully written work, featuring recipes that are not only good for you, they're good for the planet. Bonus! I've been cooking from it for month's now and every dish is a winner. You'll be hearing more about Almost Meatless in the weeks to come as Joy and Tara will be hosting a vitual potluck and I've been asked to bring a dish. Color me delighted!

Rules of Entry are as follows:

• One winner will be chosen and said winner will have his/her choice of either book.

• The winner must be willing to send me his/her name and address, as I will be shipping the book directly from Amazon.

• The contest will remain open until midnight on Monday, July 20th. A winner will be drawn on the afternoon of Tuesday, July 21st and subsequently posted.
  

• To Enter the Contest:

1. Simply leave a comment on this post. One comment per person, please, your comment will count as one entry. Comments will remain open until midnight, July 20th.

2. If you'd like a second chance to win, you may subscribe to my blog using the "Followers Button" at left, and please let me know that you have done so ... either in your comment or via email: divaonadiet (at) gmail (dot) com. For those that already follow me, let me know so I can allow for your second entry.

The winner will be chosen the good old fashioned way. I will draw names from a hat!

Initially, I flirted with the idea of having you guess my age ... though there were some obvious flaws in my logic. For one thing, some of you know me in "real life" and I didn't want to exclude you from the fun. And, more importantly, doing so would mean I'd have to fess up to my age ... Not. Gonna. Happen!

Good luck to all and have a fabulous, Divalicious day!

A Little Help from My Friends ...

... my friends at G.L. Mezzetta fine foods that is! A few weeks ago, a representative of Mezzetta reached out to me and asked if I'd be interested in sampling some of their wares. I did a little research on the company and found out that they have been in business since 1935 and offer an impressive array of jarred peppers, olives, wine infused pasta sauces and more. Naturally, I said yes.

They were kind enough to send me a jar of their lovely Napa Valley Bistro Roasted Garlic Pasta Sauce and some delicious Deli Sliced Hot Pepper Rings. Yum! The Napa Valley Bistro sauce is made with ripe California tomatoes, fresh garlic and Pinot Noir. As delicious as it is on its own, I decided to turn that jar into an absolutely stunning Chicken Cacciatore.

Quick and Easy Chicken Cacciatore:

• 2 large bone-in, skinless chicken breasts
• 2 large bone-in, skinless whole chicken legs
• 1/4 cup whole wheat flour (or white flour)
• pinch of salt and some freshly ground black pepper
• 1/2 tsp. poultry seasoning
• 1/2 tsp. paprika
  
• 2 tbsp. plus 2 tsp. extra virgin olive oil
• 1 large red bell pepper, seeded and chopped
• 1/2 of a large Vidalia onion, sliced
• 1 dry pint of Crimini mushrooms, sliced
• 2 large cloves of garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
  
• 3/4 cup of dry red or white wine (you could also use Rose)
• 1/2 cup of non-fat, low-sodium chicken or vegetable broth
• one 27.5 oz. jar of Napa Valley Bistro Roasted Garlic Pasta Sauce
• 1 tsp. red wine vinegar
• 2 tbsp. chopped fresh parsley
• 4 or 5 larges leaves of Basil, torn into pieces
  

• some cooked whole wheat noodles
• some chopped fresh parsley for garnish
• some freshly grated Parmesan cheese for garnish

Place the flour on a large flat plate or baking dish and to it add a pinch of salt, some freshly ground black pepper, the poultry seasoning and paprika, stir well with a fork to blend. Dredge the chicken breasts and legs in the seasoned flour to coat, shaking off the excess.

Heat 2 tablespoons of olive oil in a very large, heavy bottomed, deep skillet or saute pan over medium high heat. When it is hot but not smoking, add the chicken and brown well on both sides, about 5 minutes per side should do it. Remove chicken and reserve.

If necessary, add 2 tsp. of olive oil to the pan, along with the peppers, onions, garlic and crushed red pepper flakes, and saute over medium high heat, scraping up any brown bits from the bottom and sides of the pan, until the onions are translucent and the peppers are just beginning to brown - about 4 or 5 minutes. Add the oregano and stir to combine. Add the wine, stirring well and scraping the bottom of the pan, bring to a simmer and allow the wine to reduce by half, then add the chicken broth, the jar of sauce and a teaspoon of red wine vinegar. Stir well to combine and add the parsley and basil. Return the chicken, skin side (or what would be skin side) down, to the pan. Nestle the chicken pieces into the sauce so that they are covered, bring the sauce to the boil, then reduce heat to low, cover and simmer for 30 minutes.

After 30 minutes, test one of the larger piece of chicken with an instant read thermometer to ensure they are cooked throughout. Serve the chicken, along with the sauce, over some cooked whole wheat noodles or pasta, along with some chopped fresh parsley and grated Parmesan cheese for garnish. Enjoy!

As written this recipe will serve 4 and there will be some amazing sauce leftover as well.

Honestly, this cacciatore was so good I'd like to eat it every night. It came together in a flash and the Napa Valley Bistro Sauce made for a wonderfully rich and well seasoned base. Mezzetta products are widely available in grocery stores across the country, though if you cannot find them, you could certainly substitute a large (28 oz.) can of crushed tomatoes.

In the spirit of full disclosure, and for any of you hard-core South Beachers out there, there is some sugar in the jarred sauce. It is not among the first 5 ingredients, so that's good, but it is there nonetheless. And, frankly, I'm not sure why. Ripe tomatoes are sweet enough all on their own and the sauce is beautifully seasoned. I wish manufacturers would not feel the need to add sugar to their products, but until our collective, national taste buds change, or until we rise up and demand they leave it out - I suppose its a fact of life. That said, I'm impressed with this product and really, really impressed with my chicken cacciatore! So much so that I can't wait for the leftovers tonight. I hope you'll try it!

We'll address those sliced hot pepper rings in a future post. Stay tuned.

Bon appetit!

A Twist on Tabbouleh

Tabbouleh is a Lebanese salad more traditionally made with bulgur (cracked wheat), some herbs, lemon and veggies. Its delicious as side dish, or even as a dip with pita, and it comes together in a flash. While I really enjoy the standard variety, I will just as often choose to make tabbouleh with quinoa.

Quinoa is often mistaken for a grain, because it looks and behaves like a grain, but the darling little kernels are actually the seeds of a native Peruvian plant called chenopodium quinoa. Quinoa comes in a variety of colors, ranging from light brown to black and is widely recognized as a "superfood" due to its high protein content. Quinoa is a high in fiber, packed with nutrients and is a complete protein. It can be used in place of any grain and its absolutely delicious!

In this recipe, I've used some petite red quinoa, because that's what I had on hand, but feel free to use whichever color you like. The red quinoa has a mild, almost fruity flavor, which pairs well with the olive oil based dressing.

Quinoa Tabbouleh:

• 1/2 cup of quinoa, rinsed well and drained
• 2 tbsp. good quality extra-virgin olive oil
• juice of 1/2 large lemon
• 3/4 tsp. of Kosher salt
• generous grating of fresh black pepper
• 1/4 tsp. ground cumin
  
• 1 cup of tightly packed fresh parsley, minced
• 1/2 cup of tightly packed fresh mint, minced
• 2 medium tomatoes, seeded and chopped (or, alternately, you could use 1/2 pint of grape tomatoes, quartered)
  

Cook the rinsed quinoa according to package directions, drain well and reserve.

Whisk the olive oil, lemon juice, salt, pepper and cumin together in the bottom of a large bowl until combined. Add the drained quinoa to the dressing and toss to coat. Add the parsley, mint and tomatoes and stir well to combine. Taste and adjust for seasoning, adding more lemon, salt or pepper as needed. Serve immediately or chill, covered, in the fridge until use, if desired.

As written, this recipe will serve 4 to 6 as a side dish, and the amounts listed are approximate and entirely flexible. I don't really measure the herbs or the tomatoes, I just keep adding until it looks good to me. Feel free to play around with the combination and create a Divalicious mix of your own, adding more tomatoes, parsley or cumin, etc. Some minced fresh lemon zest would make a wonderful addition and you could certainly choose to add all manner of fresh veggies to the salad if you like. Have fun with it!

Tabbouleh purists will note the distinct lack of cucumber here ... it is the one vegetable I cannot abide. If desired, please go right ahead and add some cukes to your version ... just don't invite me to dinner if you do. ~wink~

Bon appetit!

Thirsty Thursdays: Tomato Edition

Hello, my name is Diva and I'm a book whore. I can't get enough. Set me down to browse in a bookstore and I'll be content for hours ... and, doubtless, I'll emerge with several new titles to add to the bottomless pile by my bed. Cookbooks are no exception.

Mixology book are no exception either. A recent rendezvous resulted in another little gem for my collection: Market-Fresh Mixology - Cocktails for Every Season, by Bridget Albert with Mary Barranco. This is not your average drinks book. Its as much a cookbook as anything else; Ms. Albert's focus is on the integration of fresh ingredients as the basis for some spectacular sips.

The book opens with a nice, concise overview of bar essentials, tools, glassware and ingredients (both alcoholic and non), then sets off on a seasonal market tour - matching all manner of fruits and veggies with some serious spirits. The recipes require a bit of work, we're not talking about throwing a lime into a rum and coke here. You'll need to simmer a few syrups, mash and muddle some stuff before you're able to get your drink on ... and that's just the way I like it.

This recipe is adapted from Market Fresh Mixology by Bridget Albert and Mary Barranco.

The Frisky Mary:

• 5 oz. ripe cherry tomatoes, any color
• one 2 inch piece of celery, quartered
• one fresh radish, trimmed and sliced into rounds
• 2 or 3 fresh basil leaves
• juice of 1/4 lemon
• dash of Worcestershire sauce
• 2 to 3 drops of Tabasco sauce
• dash of celery salt
• pinch of Kosher salt
• a bit of freshly ground black pepper
• 1 1/2 ounces of vodka, or citrus vodka

You will need approximately 4 or 5 cherry tomatoes, depending on size. I've not specified an amount, as sizes vary greatly. The book calls for 5, but the cherries I had were huge, so I used four. Measure out enough cherry tomatoes to equal 4 to 5 ounces, then slice the tomatoes into quarters.

Place the sliced tomatoes, celery, radish, basil, lemon juice, Worcestershire sauce, Tabasco sauce, celery salt, Kosher salt and black pepper into the bottom of a martini shaker. Using a muddling tool, muddle and mash all of the ingredients well. Basically, just grind and press the hell out of it until a wet, pulpy consistency is achieved, the texture will be similar to a thin gazpacho.

Add some ice to the shaker and the vodka, cover and shake well until the shaker frosts. To serve the drink, remove the top of shaker and pour the drink through a sieve into a chilled and salted martini glass, pressing on the solids to extract all of the liquid.

Garnish with a small, decorative tomato and a slice of lime. Serve and enjoy, repeat as necessary!

I created the following seasoned salt to pair with this unique drink:

Frisky Mary Salt:

• 2 tbsp. fine sea salt
  
• 2 tsp. smoked salt
• 1/2 tsp. paprika
• 1/2 tsp. celery seed
• dash of Hot Hungarian Paprika
  

Mix all of the ingredients together on a small, flat dish until well combined. To salt the rim of a glass, run the cut edge of a lemon or lime around the rim of a martini glass, then immediately dip into the seasoned salt to coat.

I've changed the name of the drink, as well as adding a few veggies and spices of my own. The results? Extraordinary! Like a bloody mary, but so much better. Its more lively, more interesting and positively brimming with the flavor of fresh summer tomatoes.

I used unflavored vodka in mine and added an extra drizzle of lemon before serving. Amazing as it was, I think it would be even better when made with a citrus vodka. I can't wait to try it. Does this drink take a bit of work? Yes. Is it worth it? Absolutely! I think Ms. Albert and I are destined to be very good friends.

Bon appetit!