INGREDIENTS 2 cans Black Beans drained (or use ½ black and ½ kidney beans) 1 Cup corn (fresh is a little more special) 1 Cup *Brown Rice cooked and cooled 2 green onions chopped thinly Optional: ½ Red Pepper chopped very finely or pimentos chopped finely 1 Egg 1 tsp of The Amazing Heat (I like it heaping!) 2 tsp of The Amazing Rub (to sprinkle and brown those outsides while adding taste)
DIRECTIONS: Drain Beans, put in large bowl and mash leaving some whole, add corn, brown rice, green onions, chopped red pepper, egg and sprinkle and mix in 1 heaping tsp of Amazing Heat.
Mix up until all ingredients until incorporated. I like to line baking sheet with parchment paper, and place ½ cup size scoops onto sheet leaving room in between to flatten them out. This should make at least 6 generous size portions. Cover with wax paper and flatten each scoop into a burger size. You can refrigerate, or freeze at this point.
To prepare; add oil to skillet, (cast iron works marvelous) and cook until browned on each size (approx 3 minutes).
Serve plated with a salad or on a bun with toppings. Favorite way to make these burgers sing….Lime Cilantro Creme, see recipe!
Lime Cilantro Crème 1 Cup Yogurt (Faye is thick and creamy @2%) 1 heaping tablespoon of your best mayo 2 Tblsp. finely chopped Cilantro 1/2 good size lime, completely juiced ( lime zest would be good also here) 1 tsp Amazing Rub (this is the sweet and spices to balance the lime/yogurt zip) Salt/pepper to taste
*Brown Rice: 1 cup of uncooked Brown rice 2 cups water or vegetable stock 1 tsp of Olive Oil a little salt, or soy sauce Bring rice to low boil in water, turn down to a very low simmer, cook for 35 minutes, shut heat off, let sit for 15 minutes. (this is enough for a double bean burger recipe, or great refrigerated and used in salad or soups)
Prepare grill for two zone cooking (direct/indirect) at 350°-450°.
If desired add some hard woods chunks or chips to coals/hot side. I used apple wood chunks. Cherry or pecan would also work great.
When grill is up to temp, place wings on indirect heat side. Cook until 165+ internal temp, 30-40 mins.
Switch wings to direct heat side, cook for 4-6 mins until skin is crispy.
Watch closely while cooking over direct heat, wings can char easily! Move wings to the indirect zone when they are done to keep warm.
When all wings are done, remove from grill. Serve with celery, carrots, blue cheese dressing, and/or ranch (perhaps with some Amazing Herbes mixed in and enjoy!
This Bursting Peach Starter is the perfect beginning to a grilling, wine drinking, deck evening!
A Ripe Peach is halved, stuffed with the combination of Brie and Goat Cheese, wrapped in Prosciutto, scantly brushed with oil and dusted with the Amazing Rub. A quick grill starts with the peach back, a few minutes to soften and sweeten, before being carefully slipped to crisp the savory ham and melt the cheese…and Viola! Fabulous served on a bed of baby Argula, Basil if available and lightly dressed with Olive Oil and a Balsamic Reduction drizzle. Salt and Pepper to taste! For over the top decadence, I like to make a quick Aioli of Mayo, a bit of Maple Syrup and a good shake of Pummull Spice. Is it just too much, well maybe…but no one is walking away from this dish without one spectacular memory! ENJOY!
SERVES: 2 LEVEL: Presto-simple!
INGREDIENTS 1 Ripe Peach (halved, pit remove, keep skin on) 2 rounds Goat Cheese 2 Pieces of Brie (rind removed) 2-4 Pieces of Prosciutto (enough to wrap 2 peach halves) 2 Tbsps Light Oil 2 Tbsps of The Amazing Rub 2 large handfuls of Baby Arugula Fresh Basil leaves if available
To Garnish: Best Olive Oil Balsamic Vinegar Reduction (your favorite) Salt n Pepper to taste *Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)
DIRECTIONS Half a just ripe peach, remove stone. Keep on peel, stuff center with equal size pieces of Brie and Goat Cheese. Wrap each round with Prosciutto and secure for grilling with toothpicks. Lightly oil peaches both sides and sprinkle generously with Amazing Rub (this will give complex flavor and a wonderful carmelization of stuffed peaches). Prepare a grill, inside or out, or broiling in oven will work as well!
Start with the back sides of peaches, 2-3 minutes, gently flip, Prosciutto side up – grill until deep golden and cheeses melting.
Serve on bed or Arugula, add fresh basil leaves. Place peach in center of greens, REMOVE toothpicks, drizzle with Olive Oil, Balsamic reduction….salt pepper if desired. ENJOY!
A slight tartness, countered just right with bursting seasonings.
From the Kitchen of Terri Bergman
GREEN GODDESS YUM-YUM DRESSING
SERVES: 12+ LEVEL: Presto!
INGREDIENTS 1 C Yogurt (Greek yogurt plain) 2 C Mayonnaise 2 Tbsp Dijon Mustard 1 ½ Tbsp Amazing Herbes
To Blend: ½ bunch Green Onions rough chopped 1 C Parsley ½ small cucumber unpeeled, chopped 1/3 lemon juiced ¼ C water Salt (approx ½ tsp) Black Pepper (approx ½ tsp)
DIRECTIONS In a Glass Bowl add yogurt, mayo, mustard, Amazing Herbes and Amazing Heat (to taste), set aside.
In Bullet or food processor, blend green onions, parsley, cuke and water with lemon juice. Blend into green slurry.
Add blended greens into bowl with yogurt/mayo mix and whisk until smooth. Add salt and pepper to taste.
At this point you can up seasonings to your taste. Set in refrigerator to develop full flavors.
Inspiration is the Bounty of Fall, glorious purple eggplants!
You pick you favorite vegetable; our favorites are Eggplant, Cauliflower, Zucchini and Butternut Squash! For a meatless meal that is loaded with goodness and delicious taste, the Amazing Rub makes it easy to bring the best taste to the table with “Roasted Veggie Parmesans”.
From the Kitchen of Terri Bergman
The Amazing Eggplant Parmesans
SERVES: 6-8
INGREDIENTS 1 Large Eggplant 1 Tbls Balsamic Vinegar 2 tsp of The Amazing Rub Olive Oil 1 cup Pizza or Marinara Sauce 1 Tbsp Amazing Herbes 1 cup Mozzarella cheese +/- Brie Slices ½ cup Parmesan cheese Basil leaves (optional) Roasted Red/Yellow Peppers and Mushrooms, optional
DIRECTIONS Prepare by rinsing the Eggplant (we don’t peel), and slicing into 6- 8 ¾” thick slices. Line a cookie sheet with Parchment Paper or spray with a oil spray (we do both). Place Eggplant slices on sheet and brush each side with balsamic vinegar. Sprinkle the eggplant on both sides with the 2 full teaspoons of The Amazing Rub Seasoning – set aside and let rest for *30- 60 minutes. (*if you have the time this will enhance flavor, but can be prepared right away) THE RUB CARMELIZES AND ENRICHES TASTE!
Bake in 400 degrees oven for 15 minutes, then remove and turn slices…bake another 10-15 for a golden browned vegetable slice. AddThe Amazing Herbes to the one cup of sauce divided equally on all eggplant slices, top with mozzarella and parmesan cheese.
If you have roasted peppers and mushrooms these are a great additional topper (prepared the same way, balsamic vinegar, Amazing Rub, and a little Olive Oil)
Bake topped eggplant slices 5-7 additional minutes in oven, remove. Optional if in season – garnish with fresh Basil leaves if desired. Enjoy!
A soup that hails from Canadian Roots…serve very cold…. a sweet base with savory garnishes for that interesting zip!
From the Kitchen of Terri Bergman
Chilled Watermelon Soup…with Zip!
SERVES: 8
INGREDIENTS 6 pounds watermelon (yellow or red seedless, diced 9-10 cups) 2 tablespoons chopped fresh mint 1 tablespoon sugar 2 tablespoon lemon juice (fresh is best) 1 cup white wine – slightly sweet – we recommend Riesling (Wine can be substituted with a sparkling sweetened water) 1 tablespoon ginger, freshly, finely diced 8 tsp Feta Cheese (crumbled) 1 tsp Amazing Heat (1 jalapeno pepper) optional Sea salt to garnish/taste – fresh mint leaves to garnish
DIRECTIONS Combine 1 cup of the diced watermelon with mint and sugar in a bowl, set aside. Blend remaining 8 cups watermelon, lemon juice, wine, ginger and Amazing Heat in a blender until smooth – let chill at least 30 minutes or longer. Strain soup; divide among 8 bowls.
Top each with 1/8 cup reserved watermelon mixture, and a teaspoon of feta cheese, and diced jalapeno (optional)…..sea salt to taste. I do suggest a little sprinkle for savory interest.
The “Big Red” salad is named with a nod to the best peaches that it has been my pleasure to eat, enjoy and cook with….big juicy freestone peaches. This salad is delicious and surprisingly light tasting….and it’s the perfect kickoff to a summertime dinner. Fabulous with anything off the grill.
From the Kitchen of Terri Bergman
“BIG RED” SALAD
INGREDIENTS Maple Dressing 1 cup mayonnaise 1 Tbls. Maple Syrup ¼ cup apple cider vinegar 1 tsp. Amazing Heat crushed coarse black pepper Sea Salt to taste
Salad 8-10 cups fancy lettuce / half green/half red preferred 4 full green onions, sliced thin diagonally ¼ cup toasted pecan pieces (can be sugared lightly) ¼ cup raisins 1 Large *peach…firm, ripe and julienned into thin matchstick pieces Shaved Parmesan Cheese to finish (the peach from heaven is the “Big Red” from Mac’s Pride, *McLeod’s Farms, McBee, SC)
DIRECTIONS Toss all of the above ingredients together and coat with Maple dressing (below). Finish with shaved parmesan cheese and crushed black pepper. A light finish of sea salt is delicious – go lightly!
INGREDIENTS 1 cucumber, seeded/peeled 2 red bell peppers, cored 4 plum tomatoes 1 small red onion 3 garlic cloves, minced 1 Tbls lemon juice 1 tsp honey 1 tsp Amazing Heat Parsley/chives/green onion 3 cups tomato juice 1/4 c white wine vinegar 1/4 cup good olive oil (a little salt, optional)
DIRECTIONS Process the vegetables in food processor or blender to desired consistency – then add all liquid ingredients and spices – mix in a glass bowl and let flavors develop. The consistence should be as coarse or smooth as you desire. For the gazpacho shots, I prefer a smoother consistency for the drinkable appetizers.
Avocado Crème Fraiche
INGREDIENTS 1 cup crème fraiche or sour cream 1 small avocado (softly mashed) 1 Tsp finely minced cilantro (fresh only) Squeeze of lime Sea Salt/ Fresh coarse Black Pepper
DIRECTIONS Garnish your chilled shots with a teaspoon of Crème fraiche or sour cream to which a very soft avocado, finely minced cilantro, squeeze of lime and a little salt and pepper, has been added. Top shot of crème with garnish of cilantro…. may use straw of celery if desired. Limes and salt bowl on tray add panache! A shot of this marvelous Gazpacho crowned with Avocado crème…. it is a clear sign of great things to come in this culinary adventure!
