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This holiday try a switcheroo:
Trade out some beef based burgers for a nice meaty portobello (it will not make you smell like a hippie, I swear). Some of you have seen this trick already, but I’m telling you, Bello Burgers are back. Well, I think they should be anyway.

Just remove stem, brush with olive oil/salt/pepper and grill as you would its bovine based counterpart. Place on toasted bun with your best toppings and condiments. Be sure to toast or grill that bun, it is happiness.
Nutritionally it’s so guilt free that you can splurge on extra potato salad. Emotionally it has that nice chew you’re used to and luscious juices to soak into the bun and maybe dribble down your chin.
But the main attraction, really, is what’s on top, right?
Of late, I’ve been addicted to roasted red pepper with goat cheese and pesto. However, this holiday may warrant grilled onion, blue cheese and barbeque sauce… Or heirloom tomato, fontina and a drizzle of aged basalmic? One of each, please.

P.S. If you’re tight on grill space just throw these on for a few minutes, gill side up and then transfer to a warm oven to keep warm.

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