Archive for June, 2011|Monthly archive page

Pork Restock, Veal Cutlets and Many, Many Recipes for Pork and Veal!

In General Farm News, Recipe on June 30, 2011 at 2:43 pm

Celebrate Independence Day by purchasing locally produced meats and celebrating your local farmer.  Yes, we have lots of hamburgers, ground pork and sweet italian sausage, for grilling… but we also have Pork Chops of all types.  We also have humanely raised, non-confiement Rose Veal Cutlets, too!  Not sure what to do with the meat you are thinking about purchasing?  Here you go — a compilation of a number of recipes, one or two of which should delight your taste buds.


2 or 4 lb. Pork should steaks,  1 c. cornmeal,  Salt and pepper to suit taste.
Mix together and coat slices of meat on both sides. Put lard in a heavy fry pan set on medium heat. Put slices of meat in fry pan and brown lightly on both sides. That seals in the natural meat juices and makes the meat more tender and juicy.
for the BAR-B-Q SAUCE:

1/2 pt. of your favorite Bar-B-Q Sauce
1 c. catsup
1/4 c. brown sugar
1/3 c. finely chopped onion or 2 tbsp. onion flakes

Mix together and spread 1 tablespoonful on each slice of meat. Cover pan and cook on medium heat 20 minutes. Serve hot. (I left out the brown sugar and substituted 1/4 cup honey.)
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Content Copyright © 2011 Cooks.com – All rights reserved.

2 lbs. pork shoulder steaks
1/2 c. all-purpose flour
2 tsp. salt
1 tsp. paprika
2 tbsp. butter
1/2 lb. sliced fresh mushrooms
1 c. beef broth or water
1 (16 oz.) can whole or wedged tomatoes with juice
1 c. sour cream

 Coat pork with a mixture of 1/4 cup of flour, salt and paprika. Heat butter in skillet.  Brown meat on both sides.  Remove to heavy casserole with cover as they are done.  Add mushrooms to pan. Cook until browned over medium heat. Pour over meat in casserole.  Add broth to skillet and scrap up brownings. Pour over meat.  Pour tomatoes over pork. Cover.   Bake at 300 degrees for 1 hour. check for tenderness. Return to oven for another 1/2 hour, if necessary.  Drain juices from meat. Mix 1/2 cup juices with remaining 1/4 cup flour. Stir until smooth. Mix with remaining juices, heat to boiling. Cook until thickened.   Add sour cream. Pour over meat. Serve immediately.

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Content Copyright © 2011 Cooks.com – All rights reserved.

1 beef bouillon cube
1/3 c. hot water
1 tsp. ginger
2 tsp. salt
1 tbsp. sugar
1/4 c. honey
1/4 c. soy sauce
6 pork shoulder steaks 3/4 inch thick

Dissolve bouillon cube in hot water. Add ginger, salt, sugar, honey and soy sauce to bouillon. Marinate steaks in bouillon marinade in refrigerator for at least 2 hours, turning occasionally. Remove steaks from marinade and grill for 30 to 45 minutes, basting frequently with marinade or bake steaks at 325 degrees for 45 minutes, brushing frequently with marinade.

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Content Copyright © 2011 Cooks.com – All rights reserved.

2 lb. pork shoulder steaks, cut up
2 egg whites
1/2 c. soy sauce
1 tbsp. chopped garlic
2 c. water
1/2 c. honey
1/4 tsp. salt
1 tbsp. finely chopped garlic
2 tbsp. cornstarch, dissolved in 2 tbsp. water

Cut pork in small pieces (1 x 1/2 inch) removing all visible fat. Mix egg whites, soy sauce and 1 tablespoon chopped garlic. Pour over pork pieces and marinate 1 hour. Pour off liquid and dredge pieces in cornstarch. Deep fry in hot oil until golden brown and bubbles slow down. Remove with slotted spoon and drain on paper towels. Repeat until all pork is used.
Meanwhile in a saucepan, mix together the 2 cups water 1/2 cup honey, 1/4 teaspoon salt, 1 tablespoon finely chopped garlic and 2 tablespoons cornstarch dissolved in 2 tablespoons water. Cook over heat 15 minutes, stirring frequently. Mix together with cooked pork pieces and serve with oriental noodles. Excellent with Chinese vegetable stir fry.

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Content Copyright © 2011 Cooks.com – All rights reserved.

2 lbs. lean pork shoulder, cut in 2×1/2 inch strips (can use pork steaks or cut up Boston butt, too)
1 (#2) can pineapple chunks
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
2-3 tbsp. soy sauce
1/2 tsp. salt
1 sm. green pepper, cut in strips
1/4 c. thinly sliced onion

Brown pork. Add 1/2 cup of water. Cover and simmer until tender. Drain pineapple and save syrup.
Combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce and salt. Add above to pork and stir until gravy thickens. Then add pineapple chunks, pepper, and onion. Cook only 5 minutes. Serve over hot rice.

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Content Copyright © 2011 Cooks.com – All rights reserved.

2-3 lbs. pork shoulder steaks
Salt and pepper
1 (8 oz.) can tomato sauce
2 tbsp. chopped onion
1/2 tsp. garlic salt
2 tbsp. oil or melted shortening
2 tbsp. vinegar
1-2 tbsp. chili powder

Brown steaks in oil in large skillet. Season with salt and pepper. Add tomato sauce, vinegar, onion, chili powder, and garlic salt; cover and simmer 40-50 minutes, stirring occasionally until tender. Yield 4-6 servings.

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Spanish-Style Pork Shoulder Steaks
Recipe courtesy Guy Fieri

8-12 servings
prep 25 minutes
inactive prep time 4.5 hours
cook time 10 minutes

2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil

1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream
24 corn tortillas
Olive tapenade, purchased
In a small pan, toast the fennel and black pepper.
Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
Preheat the oven to 375 degrees F.
Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.
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Tangy Sweet and Sour Pork Shoulder Steak Bake

By Kittencalskitchen on January 11, 2006
Prep Time: 30 mins
Total Time: 2 hrs
Servings: 6 About This Recipe

“You can also make this using country-style pork ribs (boiled for about 20 minutes first) or pork shoulder roast cut into about 1-1/2-inch strips. Cooking time is only estimated depending on the thickness of pork. If you like lots of sauce then double the sauce ingredients.”

4 lbs pork shoulder steaks ( about 1-inch thick)
seasoning salt or white salt
fresh ground black pepper
vegetable oil, as needed
2 medium onions, chopped
2 tablespoons fresh minced garlic ( or to taste)
1 large green bell peppers, seeded and sliced
1 teaspoon dried red pepper flakes ( or to taste, adjust to suit heat level)
1 3/4 cups ketchup
2/3 cup honey
1/2 cup cider vinegar
1/4 cup Worcestershire sauce, plus 2 tablespoons Worcestershire sauce
2 lemons, juice of, fresh
2 tablespoons mustard powder ( can use a little more)
2 -3 teaspoons bottled horseradish sauce

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.

Season the steaks with seasoning salt or white salt and pepper.
Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
Top the steaks with green bell pepper slices.
In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
Pour the sauce over the browned pork steaks in the baking dish.
Cover tightly with heavy foil.
Bake for 1 hour.
Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
Skim off any fat from the top of the sauce.
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Moroccan Style Deep Fried Pork Shoulder Steaks

1 qt  vegetable oil (deep frying) 
 2 cup  all-purpose flour 
 2 tbsp  garlic powder 
 4 tbsp  seasoned salt 
 1 tsp  chili powder 
 1 tsp  cinnamon 
 1 tsp  coriander 
 1 tsp  dried basil 
 1 tsp  cumin 
 1 tsp  ground turmeric 
 1 tsp  paprika 
 1 tbsp  salt 
 4 lb  pork steaks 

1.Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).
2.In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat.
3.One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels.
Repeat process with remaining pork steaks.

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Lavender Pork steaks

1 cup  vegetable oil 
 4 tbsp  lavender (finely chopped fresh) 
 3 tbsp  fresh rosemary (chopped) 
 1 tbsp  chopped fresh thyme 
 4  pork steaks 

1.Preheat an outdoor grill for low heat.
2.Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes.
3.Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.
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Pork and Veal Goulash with Sauerkraut

•6 tablespoons chopped onions
•2 tablespoons butter or vegetable oil
•1/2 lb. 1-inch lean pork cubes
•1/2 lb. 1-inch veal cubes
•1 lb. drained sauerkraut
•1 teaspoon caraway seed
•1 cup cultured sour cream
•A generous grating of freshly ground pepper

Sauté until translucent: 6 tablespoons chopped onions in the butter or oil.
Add and sauté: pork cubes & veal cubes.
Heat and add: sauerkraut, caraway seed.
Simmer covered about an hour.
Heat and add: Sour cream, ground black pepper.
Serve at once.

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Veal Cordon Bleu
Gourmet | January 2006; originally published 1961
As its name implies, this dish was once thought to be worthy of a blue ribbon. Over the years, however, in its overly meaty interpretation at numerous hotel restaurants and wedding receptions, it lost some of its original delicacy. Here, we make the veal and the layers of cheese and ham much thinner, which results in a truly refined version that’s not too heavy — and that’s equally suitable for dinner parties and simple family suppers.

Yield: Makes 4 servings
Active Time: 25 min
Total Time: 2 hr

8 (1/8-inch-thick) veal cutlets (also called scaloppine; all the same size, about 2 1/2 oz each)
1 (1/2-lb) piece Gruyère
4 (1/8-inch-thick) slices baked ham such as Virginia
1 cup plain dry bread crumbs
2 teaspoons salt
3/4 teaspoon black pepper
3/4 cup all-purpose flour
2 large eggs
2 tablespoons unsalted butter
2 tablespoons olive oil

Special equipment: a meat pounder; a cheese plane

Garnish: lemon wedges; fresh parsley sprigs
If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.

Pat dry 2 cutlets of the same shape and arrange 1 cutlet on a work surface. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham, then arrange a double layer of cheese on ham and top with second cutlet. Lightly pound 1/4-inch border around cutlets’ outer edges to seal veal sandwich. Make 3 more sandwiches in same manner.

Line a baking sheet with wax paper. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.

Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere. Transfer coated sandwich to a rack set on a baking sheet. Dredge and coat remaining sandwiches in same manner. Chill, uncovered, 1 hour, and let stand at room temperature 30 minutes before cooking.

Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total. Transfer to plates and wipe out skillet with paper towels. Cook remaining sandwiches in remaining butter and oil in same manner.

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Veal Parmesan a la Emeril Lagasse (2001)

8 thin veal cutlets, about 2 1/2 ounces each
“Emeril Creole Essence” (recipe follows)
1 cup all-purpose flour
1 cup bread crumbs
1 egg
1/2 cup milk
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 pound pancetta or 3 strips bacon, chopped
1/2 cup finely chopped yellow onion
1 tablespoon minced garlic
1/2 cup dry red wine
1 (28-ounce) can Italian-style tomatoes
1 cup tomato puree
1 tablespoon fresh chopped basil
1 teaspoon fresh chopped parsely
1 teaspoon fresh oregano
1 teaspoon dried red pepper flakes
8 ounces mozzarella, thinly sliced

Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper. Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2 cutlets person, with herbed egg noodles.
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Veal Parmigiana

1 1/2 cups dry, unseasoned bread crumbs
1 cup, plus 4 tablespoons grated Parmesan cheese
1 tablespoon each minced fresh parsley and basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
8 veal scallops
1/3 cup olive oil
1 1/2 cups tomato sauce
8 slices mozzarella cheese

Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.

Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.

Lightly oil a baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

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Wiener Schnitzel
Recipe courtesy Paula Deen, 2007

4 veal cutlets (about 4 ounces each), pounded very thin, scallopini style
Freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
2 cups plain, dry bread crumbs
Vegetable oil, for frying
Lemon wedges (serve with)

Pat the veal cutlets dry with paper towels. Season them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and water in another, and bread crumbs in the last. Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the bread crumbs. Transfer the coated cutlets to a platter.
Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate. Serve with lemon wedges.

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Burger Bar Birthday Party

In Recipe on June 21, 2011 at 4:07 pm

Our youngest son turns three this week, and to celebrate his birthday, we are having a simple cookout with a Burger Bar (and Hot Dog Bar) — using Wells Tavern Farm Hamburgers, laden with lots and lots of toppings!  What a great idea!  A perfect summer cookout, especially since you can craft the toppings to also be as locally sourced as you wish. 

Below are other ideas for hamburger recipes and hamburger toppings for your summer Burger Bar:

Basics: •Hamburgers, •Hot Dogs, •Sloppy Joe Filling

Breads:  •Hamburger Buns, •Hot Dog Buns

Condiments: •Mayonnaise, •Ketchup, •Mustard, •1,000 Island Dressing, •Barbecue Sauce,

Toppings: •Cheddar, sliced, •Swiss cheese, sliced,•Lettuce, shredded, •Tomatoes, sliced, •Onion, rings, •Pickles, •Avocado, •Cucumber, •Bacon, •Chili, •Mushroom & onion, sauteed, •Coleslaw

Sloppy Joe Filling
1 lb. hamburger meat
½ onion, diced
1 can tomato sauce
 1 Tablespoon brown sugar
1 teaspoon vinegar
1 teaspoon Italian seasoning
Saute meat and onion until done. Drain any excess fat. Add tomato sauce, brown sugar and seasoning. Heat until warm, stirring occasionally. May be put in a crockpot to keep warm until serving.This recipe freezes well. Make it a week ahead and save in a freezer container. Thaw in the refridgerator a day or two before the party and warm up just before serving.

Mushroom & Onion Saute
8 oz. mushrooms, sliced
½ onion, ringed
 1 clove garlic, finely minced
1 Tablespoon oil
Heat oil in skillet. Add remaining ingredients. Cook on medium high heat until onions are carmelized (lightly brown). Serve warm.

Feeling more creative?   Then you might try:
Roasted Corn Salad

•1/4 cup olive oil
•3 cups fresh corn (from about 6 ears)
•2 jalapeno chile peppers, minced (seeded or not, depending on your heat threshold)
•Juice 1/2 lime
•1 shallot, minced
•Salt and freshly ground pepper
Preheat oven to 350 degrees.

In an oven-safe pan or skillet, heat olive oil. Add corn and peppers, tossing quickly to combine. Transfer pan to oven and roast, stirring occasionally, until corn is tender, 25 to 30 minutes. Cool to room temperature.

In a large bowl, combine corn and peppers with rest of the ingredients. Serve on top of burgers hot, cold or at room temperature.

Makes about 3 cups.

— “Veggie Burgers Every Which Way ” by Lukas Volger (The Experiment, 2010, $16.95)


Asian Guacamole

•2 tablespoons olive oil
•1 small red onion, finely shredded
•1/2 teaspoon mild curry powder
•2 avocados
•6 spring onions, finely chopped
•1 hot green chile
•Juice of 2 limes
•Handful of coriander/cilantro leaves
•1 tablespoon sour cream
Heat olive oil in pan. Add red onion and cook 1 minute. Add curry powder, cook for 2 minutes, allow to go cold.

Cut avocados in half, remove the skins and stones. Place in blender, add the remaining ingredients (except the sour cream) plus the spiced onion mix. Whiz into a coarse puree, then fold in the sour cream.

Place in a bowl and refrigerate to allow the flavors to marinate for 1 hour.

Serves 4.

— “Burgers” by Paul Gayler (Jacqui Small, 2010, $14.95)

Fennel and Jicama Slaw

•2 bulbs fennel with fronds
•1 small jicama (about 1 pound), peeled and cut into julienne
•1/2 cup fresh chives, sliced 1-inch long
•1/2 cup freshly squeezed orange juice
•1/4 cup orange liqueur
•1/4 cup extra-virgin olive oil
•1 tablespoon freshly squeezed lime juice
•1/2 teaspoon crushed red chile flakes
•Kosher or coarse sea salt
•Freshly ground black pepper
Remove the fronds from the fennel and chop enough fronds to yield 1/4 cup. Core the fennel bulbs and slice very thinly. Transfer to a serving bowl along with the chopped fronds. Add all the remaining ingredients, including salt and pepper to taste, and toss to mix well. Cover and refrigerate for 1 hour. Toss again just before serving.

Serves 6.

— “Burger Parties” by James McNair and Jeffrey Starr (Ten Speed, 2010, $19.99)

Grilled Garlic Tomatoes

•1/4 cup mayonnaise
•3 tablespoons freshly grated parmesan cheese
•2 tablespoons seasoned dried bread crumbs
•1 large clove garlic, pressed
•1 teaspoon fresh lemon juice
•2 large tomatoes, cut in half crosswise
Preheat grill to high.

Cut 2 12-inch squares of aluminum foil and layer them with the dull side up to form a double thickness. Place sheets on a baking sheet and set aside.

Combine mayonnaise, parmesan, bread crumbs, garlic and lemon juice. Spread mixture evenly on the cut side of each tomato half. Arrange tomatoes on foil sheets. Slide sheets onto the grill.

Cover grill and cook for 12 to 15 minutes, or until the tops of the tomatoes are browned. Slide foil sheets from grill onto a plate and serve tomatoes hot on top of burgers.

Makes 4 servings.

— “The Kansas City Barbecue Society Cookbook” by Ardie Davis, Chef Paul Kirk and Carolyn Wells (Andrews McMeel, 2010, $24.99)

MarRakesh Carrot Salad

•Juice of 1 lemon
•2 garlic cloves, minced
•1 teaspoon ground cumin
•1/4 teaspoon ground cinnamon
•1/2 teaspoon ground paprika
•1/4 teaspoon red pepper flakes
•1 teaspoon kosher salt
•1 teaspoon honey
•1 teaspoon chopped fresh flat-leaf parsley
•2 tablespoons extra-virgin olive oil1 pound carrots, peeled and grated
Combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well and refrigerate until serving.

Makes enough for 6 burgers.

— “Burger Parties” by James McNair and Jeffrey Starr (Ten Speed, 2010, $19.99)