Food Recipes - Seafood Recipes

There are many good food recipes around the world, here we present some burger recipes which you'll find delicious and easy to prepare.

French Tuna Burger with Green Bean Salad

FOUR SERVINGS
Four 6- to 8-ounce tuna steaks, coarsely chopped
Flat-leaf parsely, chopped (a generous handful)
2 sprigs fresh rosemary, leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and chopped
1 teaspoon grated lemon peel
Salt and freshly ground pepper
1 pound green beans, trimmed
2 tomatoes, thinly sliced
1 red onion, thinly sliced
2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
2 hard-boiled eggs, chopped
3/4 cup pitted niçoise olives
3 tablespoons capers
One 2-ounce can anchovy filets, drained
4 large crusty rolls, split
8 leaves green-leaf lettuce
1. In a bowl, mix the tuna, parsley, rosemary, thyme and lemon peel; season with salt and pepper. Form into 4 large patties.
2. In a large skillet, bring an inch of water to a boil, salt it, add the green beans and cook for 5 minutes. Immediately rinse the beans under cold water and drain. In a bowl, combine the beans, tomatoes and some onion. Drizzle with EVOO; season with salt and pepper. Top with the eggs. Set aside.
3. Using a food processor, puree the olives, capers, anchovies and a drizzle of olive oil.
4. In a large, nonstick skillet, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the patties; cook for 3 minutes on each side for medium. Spread the olive paste on the rolls. Set the tuna patties, lettuce leaves and remaining red onion on each roll bottom. Serve with the green bean salad.


Thanks to:Rachael Ray
From Every Day with Rachael Ray
April 2007

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Wellington Burgers

MAKES FOUR BURGERS

1 1/2 pounds ground sirloin
1 shallot, finely chopped
2 to 3 tablespoons finely chopped fresh parsley
1 tablespoon Worcestershire sauce (eyeball it)
Salt and freshly ground pepper
Extra-virgin olive oil (EVOO), for drizzling
3 tablespoons butter
1/2 pound cremini or white mushrooms, sliced
1/4 cup dry sherry
2 tablespoons Dijon mustard
4 eggy rolls, split and toasted, or 8 thick slices challah bread, toasted
1 small bunch watercress, chopped
1/2 cup chopped cornichons or baby gherkin pickles
1/2 pound truffle mousse pâté

1. In a medium bowl, mix together the meat, shallot, parsley and Worcestershire sauce; season with salt and pepper. Score the meat into 4 equal portions and then form into large patties. Heat a drizzle of EVOO in a large nonstick skillet over medium-high heat. When the pan is screaming hot, add the patties and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well.
2. Meanwhile, place a medium skillet over medium heat. Melt 2 tablespoons butter in a drizzle of EVOO, add the mushrooms and cook until tender, about 6 minutes. Pour in the sherry and let it cook off, about 30 seconds. Season the mushrooms with salt and pepper and remove from the heat.
3. Stir together the mustard and remaining 1 tablespoon butter. Spread the Dijon butter liberally on the bun bottoms. Top with the watercress, a burger patty, a pile of mushrooms and a few chopped cornichons. Spread the mousse pâté on the bun tops and set them into place.

1. In a nonstick skillet, melt 2 tablespoons butter over medium heat. Add the apple, onion and celery; season with the poultry seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Transfer to a bowl and let cool for 5 minutes. Wipe the skillet clean and return it to the stove.
2. Preheat the broiler. Add the turkey and parsley to the apple mixture, season with salt and pepper and combine with a fork; form into four 4-inch patties. in the skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Cook the patties for about 6 minutes on each side, lowering the heat for the last 2 or 3 minutes.
3. While the burgers cook, mix the cranberry sauce, orange zest and scallions. Toast the English muffins under the broiler, then remove and spread lightly with the remaining 1 tablespoon butter.
4. Place the burgers on the buttered English muffin bottoms, and top with the lettuce, lots of cranberry relish and the buttered tops.


With thanks to:Rachael Ray
From Every Day with Rachael Ray
December-January 2007



No-Joke Spinach-Artichoke Burgers

4 SERVINGS

1 pound ground chicken or turkey breast
Salt and freshly ground pepper
Zest of 1 lemon
A couple handfuls of freshly grated Parmigiano- Reggiano cheese
2 garlic cloves, 1 finely chopped and 1 peeled
One 10-ounce package frozen chopped spinach, thawed and wrung dry in a kitchen towel
1 tablespoon fresh thyme
Extra-virgin olive oil (EVOO), for liberal drizzling
4 thick-cut slices of crusty bread
Four 1/2-inch-thick slices of ripe beefsteak tomato
One 14-ounce can artichoke hearts in water, drained and thinly sliced
8 thin slices of provolone cheese

1. Preheat a grill, grill pan or large nonstick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.
2. Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
3. If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
4. In the last 2 minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.

Thanks to:Rachael Ray
From Every Day with Rachael Ray

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Angel Shrimp Scampi
Recipe Cuisine: American

Recipe Category: seafood

Recipe Serves: 6


Recipes Ingredients:

1 small clove garlic, minced

2 tbsp. minced parsley stems

1/2 large white onion, minced

Dash Tabasco sauce

1/2 cup bland cooking oil

1/4 cup lemon juice

1/2 cup dry Chenin Blanc

12 large green shrimp, peeled with tails on

Unflavored breadcrumbs

Melted Butter


Recipe Instructions:

Combine first 7 ingredients. Marinate shrimp overnight in mixture. Remove shrimp from marinade. Immediately roll, undrained, in breadcrumbs.

Place on combination broiling and serving platter. Dribble melted Butter over shrimp. Add marinade to 1/8 in. in bottom of broiler pan.

Broil slowly on low heat until done... Continue Here...

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Bacon-Bit Burgers with Smoked Gouda and Steak House–Smothered Onions

Makes 4 Burgers
Smoked bacon and cheese add punch to this beefy burger.

6 slices of smoked bacon, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan, plus more for drizzling
2 yellow onions, 1/4 finely chopped and 1 3/4 thinly sliced
1 1/2 pounds ground sirloin
2 teaspoons Worcestershire sauce (eyeball it)
1 teaspoon hot sauce (eyeball it)
1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning (a palmful)
4 crusty poppy seed or plain kaiser rolls, split
4 slices smoked Gouda cheese
1/4 cup steak sauce, such as A1 or Lea & Perrins

1. Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of EVOO and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel–lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.
2. In a medium nonstick skillet, heat 2 tablespoons of the EVOO, 2 turns of the pan, over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.
3. While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of EVOO, 1 turn of the pan, to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.
4. Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.

Thanks to:Rachael Ray
From Every Day with Rachael Ray
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For many more delicious Food Recipes go to Food Recipes including Seafood

Steak Sandwich, Apulian-Style

Source: Better Homes and Gardens
Prep: 45 min.
Grill: 25 min.

Ingredients
1 small eggplant
3/4 teaspoon salt
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
8 ounces fresh, mild red cherry peppers or mild banana peppers, halved and stems and seeds removed
2 tablespoons balsamic vinegar
12 ounces beef flank steak or boneless beef sirloin steak, about 1 inch thick
2 teaspoons dried Italian seasoning, crushed
4 6-inch Italian sourdough rolls, split horizontally
Olive oil (optional)
Salad greens or romaine leaves
2 ounces shaved Parmesan cheese
Fresh thyme sprigs (optional)


Directions
1. Trim ends off eggplant; discard. Cut eggplant lengthwise into 1/4-inch-thick slices, discarding the outside "peel" slices. Spread the eggplant
slices in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon of the salt; cover and set aside for 30 minutes. Rinse eggplant; pat dry.
Rub eggplant slices with half of the olive oil; set aside.

2. For pepper spread, in a large skillet heat remaining oil. Cook onion and garlic, uncovered, in hot oil over medium heat for 5 minutes or until
onion turns golden, stirring often. Add the cherry or banana peppers, the balsamic vinegar, and the remaining 1/4 teaspoon salt; cook and stir for
2 minutes. Reduce heat; cover. Cook over low heat for 10 minutes or until mixture is soft, stirring occasionally. Remove pepper mixture from heat. Let cool.

3. In a food processor bowl or blender container cover and process or blend pepper mixture until nearly smooth. Set aside.

4. Score meat on both sides by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Season steak with salt and pepper, if desired.
Rub steak on both sides with dried Italian seasoning.

5. Grill steak on rack of uncovered grill directly over medium coals for 18 to 22 minutes for medium doneness (160 degrees F), turning once.
Grill eggplant slices for 6 to 8 minutes or until cooked through, turning once. Set aside. If desired, brush cut sides of Italian bread halves with olive oil.
Grill bread, cut side down, for 1 to 2 minutes or until toasted.

6. To assemble, spread about 1 tablespoon pepper spread on bottom half of each Italian roll. Top with greens and eggplant slices.
Slice steak across grain into very thin strips. Arrange sliced steak on eggplant slices. Add Parmesan, if desired. Lightly spread top
halves of Italian rolls with remaining pepper spread. Serve open-face with top halves of rolls on the side. Garnish with sprigs of thyme, if desired.

Makes 4 servings.
Something to be remembered: Food Recipes for everyone in this site
Nutrition facts per serving:
calories: 616
total fat: 18g
saturated fat: 7g
cholesterol: 47mg
sodium: 1300mg
carbohydrate: 75g
fiber: 7g
protein: 37g
vitamin A: 8%
vitamin C: 236%
calcium: 32%
iron: 32%