Ranch Beans

10 servings

4 cups dried pinto beans, or combination of pinto and brown beans
4 cups minced yellow onions plus 1 1/2 cups diced
1/4-1/2 cup pure chile powder
1/4 cup kosher salt
1/2-1 bunch cilantro, stemmed and chopped
4 TB olive oil
2 cups diced red bell pepper
2 cups diced green bell pepper

Wash the beans, sorting through them to remove any foreign particles.  Cover the beans with cold water by 6 inches and soak 6 hours or overnight.

Drain beans and return them to the same pan.  Cover with fresh water of 1 1/2 inches.  Add the  minced onions, chile powder, salt, cilantro and stir to blend.

Bring the beans to a boil over medium heat, reduce heat, cover and cook until the beans are tender, about 2 1/2 hours.  Stir the beans occasionally and add water if needed.

Close to serving time, heat the olive oil in a large saute pan.  When oil is very hot, add the diced onion and peppers, cooking quickly, about 6 minutes, until crisp but tender.  Stir into beans and serve at once.

Serve with Cow Town Coleslaw (to be published next month)

Cowtown Coleslaw

6 servings

5 cups juliened green cabbage (about 1 head)
1 ½ cups julienned red cabbage (about 1/3 head)
2 carrots, peeled and julienned
3 jalapeno peppers julienned - no stems, no seeds
1 ¼ cup low-fat yogurt
½ cup malt vinegar

1/4 cup of sugar
2 TB Dijon mustard
1 ½ tablespoons freshly squeezed lime juice
1 Tablespoon celery seed
Kosher salt and ground pepper to taste

Place all the vegetables in a large bowl.  In another bowl, whisk together the yogurt (or mayonaise if you prefer), vinegar, sugar, lime juice.  Pour the dressing over the vegetables. season with salt and pepper, and toss to combine. Set aside in the chuck wagon or refrigerator until serving time. It is best made served on the same day.

Goes great with Ranch Beans (see last month's newsletter for recipe)

Pink Adobe Apple Pie

This is a famous dessert served at the Pink Adobe restaurant in Santa Fe. The Pink Adobe is the oldest restaurant in Santa Fe, it opened over 60 years ago. The pie is a delicious blend of apples, spices, nuts and raisins. It's a Santa Fe favorite - don't overlook the sauce.

Submitted by Bill Manns

Pastry for double-crust pie (9 inch double crust)
2 cups all-purpose flour
3/4 cup shortening (the Pink uses lard)
1 teaspoon salt
6-7 tablespoons water

Pie filling
5-7 cooking apples (peeled, cored, and sliced)
2 tablespoons lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup sugar
1/4 cup raisins
1 cup brown sugar
2 tablespoons all-purpose flour
1/2 cup pecans or walnuts (chopped)
1/4 cup butter (melted)
1/4 cup water
2 tablespoons milk

Sauce
1/2 cup butter
1 tablespoon water
1 1/2 cups powdered sugar
1 teaspoon brandy or rum

Preheat oven to 400° (you'll reduce to 350°F.).
Mix flour, shortening, and salt together, until dough resembles course meal.
Add water a little at a time until dough sticks together.
Divide dough in half and roll out and line the bottom of a nine inch pie plate.
Fill with apples and sprinkle with cinnamon, lemon juice, and nutmeg.
Spread 1/2 cup sugar and raisins over apples.
Mix brown sugar with flour and spread over whole mixture.
Sprinkle with nuts and dot with melted butter.
Sprinkle with 1/4 cup water.
Roll out remaining dough and seal edges and flute.
Brush with milk.
Bake at 400° F. for 10 minutes, then reduce to 350° F. and bake for 30 more minutes.
May cover edges with foil if they brown too quickly.

While pie is baking prepare sauce: In a sauce pan melt butter and mix with water.
Remove from heat and mix in sugar and brandy, may add more water if too thick.
Serve sauce over pie.

Route 66 Strawberry Cobbler

1 qt. fresh strawberries
1/4 lb. butter
1 c. milk
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/4 tsp. ground cinnamon
Whipped cream (optional)

Heat oven to 400 degrees. Hull the strawberries. Melt butter in an 8x12 inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or at room temperature. Makes 4 servings.

Campfire Cookin'

Many of you have grown up eating S'mores by the campfire. Here is a slightly healthier (Ha!) variation of this old standard.

Banana Boats

1 banana
1 Hershey bar (milk or dark, whichever you prefer)
Marshmallows

Slit banana lengthwise but not all the way through.
Leave the skin on (do not peel).
Put marshmallows and pieces of chocolate into slit.
Wrap tightly in foil, being sure to seal ends.
Place on grill over campfire or coals, seam side up, or, bake in a 300 degree oven.
Takes 5-6 minutes to cook.

Variations:
Add 1-2 tablespoons of peanut butter before cooking - smooth or chunky.
Sprinkle chopped peanuts or toffee pieces over top after cooking.

Serve as is or with vanilla ice cream.

Margarita Pie

Contributed by Ruth McLeod

This is a great recipe from "Tastes & Treasures A Storytelling Cookbook of Historic Arizona." I purchased the whole book because it has some fascinating history of hospitality venues around the state that are 50 years or older. But then I found the recipes to be so good and easy to make. This one is so pretty to serve. The photos in the book are yummy. I got it at www.HistoricalLeague.org for $24.95 and free shipping. It is a non profit group so all funds raised go right to the Historical Society Museum for education. 

Pretzel Crust
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup (1 stick) butter, melted
 
Pie
1/2 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
2 tablespoons gold Tequila
2 tablespoons Triple Sec
2 cups heavy whipping cream, whipped
Green food coloring (optional)
 
For the crust, pulse the pretzels and sugar in a food processor several times to combine. Add the butter in a steady stream and process until well mixed. Press over the bottom and up the side of a 9 inch pie plate sprayed with nonstick cooking spray.
 
For the pie, combine the lime juice, condensed milk, Tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring, if you desire a deeper color. Spoon into the crust. Cover with plastic  wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.
Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels.
 
Serves 6 to 8

Roy Rogers Lemon Meringue Pie

Dusty Rogers (Roy Rogers Jr.) enjoyed the Margarita pie recipe so much last month that he made it for his entire museum staff! One word of advice from him, "When making the recipe, you may want to sample the ingredients as you go. Tasting the tequila with every step makes it more fun!"

It inspired him to share the recipe that brought his parents together. The story goes that Roy was performing in Ohio when an attractive fan offered to feed him and his singing group her mother's Lemon Meringue Pie. Pie lead to dinner, dinner to courting, courting to history being made!!!!!  

Please enjoy The Pie That Won Roy's Heart!

1 cup sugar
4 Tb flour
1 cup water
3 eggs, separated
Few grains salt
1 lemon, grated rind and juice
1 Tb margarine
1 baked pie shell

Combine sugar and flour. Add a little of the water: mix smooth. Add beaten egg yolks. Add remaining water. Cook over hot water stirring constantly until thick. Cover; cook 10 minutes. Remove from heat; add salt, grated lemon rind and juice, and margarine. Mix well. Cool slightly. Pour into baked (9-inch) pastry shell. Make a meringue of beaten egg whites and six tablespoons of sugar. Swirl on pie. Bake in moderately slow oven at 325° F for 20 minutes. Cool. Serve and win the hearts of your loved ones!  

Thanks, Dusty!

Linda’s Smokey Tomato Soup with Range Bacon

The bright flavors of tomato and smoked paprika make this soup perfect for the end of summer. It’s delicious chilled or hot. Serves 4. Be sure to continue tasting this soup while making it and give it your level of piquante!

8 slices of thick cut smoked bacon (8 ounces)
2 T light brown sugar
¼ c olive oil (you may add 2 T butter for more flavor)
1 medium onion, finely chopped
3 large garlic cloves, minced
1.5 T tomato paste
3 T brown sugar
1 tsp smoked paprika
1 tsp grated orange zest
½ tsp powdered hot pepper to your taste
Kosher salt and freshly group pepper
½ cup dry white wine
Two 15 oz cans chopped tomatoes
2 cups water
¼ cup fresh orange juice (optional)
4 T lowfat sour cream

Cook the bacon either in a pan on the stove or in a 400-degree oven on parchment paper. Either way, cook for about 8 minutes; drain the oil, sprinkle with the 2 T brown sugar and cook again for another 8 minutes until it is glazed and crispy. Cool.

Meanwhile in a saucepan, melt the butter and/or olive oil and soften the onions, about 5 minutes. Add the garlic, then the tomato paste for another 2 minutes. Stir in sugar, paprika, orange zest, hot pepper, salt & pepper, then wine and bring to a boil. Add the tomatoes with their juices, the water, orange juice and bring to a simmer. Remove from heat. Serve hot or cold.

You may choose to puree the soup until smooth, but I prefer it chunky. Serve in bowls or mugs, season with more salt and pepper if necessary, add broken bits of the bacon and a dollop of sour cream on the top.

A Halloween Treat:
Warm Pumpkin Salad with Polenta
and Candied Pumpkin Seeds

Yield: Makes 6 servings
Active time: 1 3/4 hr - (Read easy, time-saving suggestions in parenthesis)

Ingredients
1 1/2 cups yellow cornmeal (not coarse)
7 1/2 cups water
2 3/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (or pepitas)
1 tablespoon fresh pomegranate juice (or cranberry juice cocktail)
2 teaspoons Sherry vinegar
1 tablespoon minced shallot (or any strong onion)
6 tablespoons extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano (optional)
8 oz arugula, trimmed

Preparation:

Prepare polenta: (OR purchase Ready-Made Polenta- - otherwise the polenta can be spread on baking sheet and not yet fried and chilled up to 1 day in advance)
Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.

Candy pumpkin seeds: (No short-cuts - just make extra to use in other recipes or serve with cheese 'cuz they are yummy! Can be prepared up to 3 days ahead and kept in an airtight container at room temperature)
Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

Make vinaigrette:
Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.

Roast pumpkin: (OR substitute butternut squash - perhaps bake it with a touch of oil or maple syrup)
Preheat oven to 450°F. Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cut into bite-sized pieces and cover with foil to keep warm.

Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.

Assemble salad:
Shave 12-16 shaves from cheese with a vegetable peeler.
Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

*Serve with a meat dish like Pork Tenderloin

I Can’t Believe These are Lima Beans Dish

Wait! Stop! I thought everyone hated Lima Beans, too. But don’t pass judgment until you taste these! Plus they look beautiful along side turkey, stuffing and cranberries, so give Limas a chance!

Serves 4-6

2 Tablespoons olive oil
1 large onion, chopped
1 red pepper, chopped
2 cloves garlic
1 jalapeno pepper chopped with seeds removed
1 generous Tablespoon tomato paste
2-1/2 Tablespoons paprika + 1 teaspoon for top
Up to 14 oz can of chopped Italian tomatoes
3 cans of Cannelli beans or giant white limas

Saute the onion, red pepper and hot pepper in the oil and garlic.
When onions & peppers begin to soften, add tomato paste, paprika.
Add up to 14 oz of chopped tomatoes – don’t feel the need to use the whole can. Just use enough to let about 1/8” of the tomato-y liquid fill the bottom so it steams a little.
Remove from stove-top and transfer to a glass baking dish or iron pot.

Bake covered at 325 for 30 minutes.
Uncover, add the last 1 tsp of Paprika on the top and bake another 30 minutes or until top is browned.

Serve as a side dish with your turkey! You can make it the day before and re-heat. If this recipe converts you to become a Lima bean lover, please let us know!

Hats off to Holiday Cider!

A festive choice for any cowboy or cowgirl's cocktail hour, this tangy beverage may be made with or without vodka. Our Smoke Signals theory for cooking is always, Keep tasting until it's just right!

Serves 4

1/3 cup fresh cranberries
2 Tb sugar
1-1/2 cups fresh apple cider
2/3 cup chilled ginger ale
2 Tb fresh lemon juice
3-1/2 oz (1/4 cup plus 3 Tb) vodka if desired

Muddle (explanation below) the cranberries and sugar. Add the cider, ginger ale, lemon juice and alcohol. Divide over 4 glasses and serve chilled or over ice.

If you don't know how to muddle - it's easy because it's just a fancy term for crushing the fruit and sugar. Use a spoon or any hard utensil and squish the fresh fruit and sugar.

Cider means unfiltered apple juice. Fresh juice has the incomparable flavor but needs to be drunk within a day or two. When carbonated, sweet cider becomes a sparkling cigar. Cider pairs beautifully with cranberries, citrus and spices.  

Whether you're sitting outside a chuck wagon or at home in front of the hearth, this drink can cater to both children and adults, and hits the spot for the holidays! Enjoy!  

All of us here at High Noon toast to you and wish you and your families Happy Holidays!

Cheater Chili

Please don't gasp!
It's 20 minutes start to finish:

1-1/2 to 2 lbs ground beef
1 large can Ranch Style Beans
1 chopped onion
1 large can stewed tomatoes - diced
Season your chili - fire level thermometer to taste.

Brown the ground beef with onions, add tomatoes and ranch beans. Season to taste: i.e. red chili, lots of garlic, cumin, etc.

Simmer for a few minutes: 10 minutes works...

Serve in bowls with your favorite accoutrements

Toppings:
Cheddar Cheese
Gold Fish Crackers
Sour Cream
Cilantro
Jalapeños

by Peggy O'Neill
Sales Manager - Phoenix Marriott Mesa

Old Fashioned (reminds me of my childhood)
Grilled Cheese Sandwich

Makes 6 sandwiches - you may need more!

6 tomatoes, halved lengthwise (plum tomatoes are a perfect shape)
1/4 cup olive oil or butter - Quantity to be used at your discretion
Salt and Pepper
1 tsp thyme leaves (fresh if you can find them)
2 thick white loaves of bread, each loaf cut into twelve, 1/4-1/2" thick slices
1 pound sliced Provolone cheese (or any white cheese)
1 pound Fontina cheese (or any OTHER cheese), coarsely shredded
6 pieces of green chilies (optional but VERY taste-worthy) ***See note below***
6 slices of crisp bacon. Broken into tiny bits (optional)

1. Fry the sliced tomatoes with the olive oil or butter (leaving about 2 tbs for the bread) on a low heat until they are soft and starting to brown. Sprinkle with the thyme leaves and let them cook until they are very tender and slightly shriveled but still juicy. Let cool.
2. Brush the 12 bread slices with the remaining 2 tbs of olive oil or butter. Arrange them oiled side down in a big frying pan. Top 6 of them with the provolone, cover with the tomatoes, shredded Fontina, the green chilies (and bacon bits). Top with the remaining 6 bread slices, oiled (and browned) side up. Press gently on the sandwiches and cover the frying pan for 10 minutes more, until the bread is toasted and the cheese is melted.

Transfer to plates and serve with salad or hot tomato soup!

*** Green Chiles note. You can use canned chilies or fresh by heating whole chilies in a little toaster-oven until they brown. Peel off the skin, remove the seeds and slice into pieces that fit the bread shape.

Luscious Lemon Loaf

From Tastes & Treasures - A Storytelling Cookbook of Historic Arizona

Makes 1 loaf

1-1/2 cups all purpose flour

1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract

Preheat the oven to 350 degrees. Grease or line a 5" x 8" loaf pan with baking parchment paper. Sift the flour, baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.

Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.

Note: Enhances lemon flavor when you drizzle the top with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. (Poke holes with a fork and let it soak in.)
 
www.HistoricalLeague.org

Ruth McLeod
ruthmcleod@earthlink.net

Blanca's
Mushroom Soup

Total time: under 45 minutes

1-1/2 pounds of the most different varieties of mushrooms you can find! (Fresh mushrooms are first choice. Dried mushrooms are second choice - soak in hot water for 30 minutes. Canned mushrooms, not so much of a choice if you want good flavor.)
2 Tb butter or olive oil
2 stalks celery chopped
1 large onion chopped
5 cloves garlic chopped
2 large carrots cleaned and chopped
3 zucchini chopped
8 chicken thighs
1-2 regular cans chicken soup (depends on how thick you wish to make the soup)
2-3 large tomatoes chopped - with juice
1/2 bunch cilantro chopped
1-3 Tb cumin to taste
S & P to taste

Serves 6 as main meal or starter for 10

While sautéing the onion, celery, tomatoes and mushrooms in the butter or oil for 2 minutes, put the chicken thighs in a little water (just to cover them) and poach the chicken until tender. Pull the chicken meat off the bones into 1" pieces and put in large pot with all the vegetables. Cook all together for 15 minutes to meld the flavors. Let sit for 15 minutes, then re-heat and serve with warm, crusty bread!

Salsa Verde

This month I wanted to bring a Salsa Verde recipe to your kitchen. It is different from a red salsa: not necessarily more spicy but it can be much more flavorful. (Plus you can always spice it up with more chilis if necessary). It can be served with tortilla chips of course, but you may want to try it on eggs or fish. It's tangy, sweet and spicy due to the fact that everything gets fire roasted before going into the salsa. You can always use canned tomatillos but the fresh ones are widely available! Warning: you may NOT have leftovers!

Time: About 30 minutes

Ingredients:

1 tablespoons olive oil
2 pounds tomatillos, papery husks removed, washed and cut in half. Score the bottoms of each with a knife
8 to 12 serrano chilies (depending on heat tolerance)
1/2 onion, peeled, minced
3 garlic cloves, unpeeled
10 whole sprigs cilantro, stems included, minced
Juice from one whole lime
1 teaspoon kosher salt

Directions:
Move the oven rack to the top position and turn on the broiler. Lay down a piece of foil onto the rack and turn up the edges to prevent juices from running off. Rub tablespoon of olive oil on foil then place the tomatillos, chili, onion and garlic on the foil and broil until the skins are charred. Flip everything over and char the other side. Add cilantro and puree with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.

Yield: About 2 cups

Seared Ahi Tuna
(aka Yellowtail Tuna)

Our dish this month is fish. The secret to any good fish is FRESHNESS and high quality. The fresher it is, the better it tastes, no matter what you do with it. So spend a few more pennies and make it for a special occasion!

This month our recipe has a bit of Asian flair and can be served with white rice, thinly sliced cabbage (or bokchoy), toasted sesame seeds, some soy sauce (low sodium if it's available) and a few slivers of nori. What's nori, you ask? Now don't get weirded out here, but it is edible seaweed and can be found in the Asian section of the supermarket. It comes in sheets, looks like paper and is SURPRISINGLY tasty!!! Don't take my word for it, just try it. At least once. Or don't - it's ok.

Marinade:
2 (6-8 ounces) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp low sodium soy sauce
1-2 Tbsp peeled, grated, fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (reserve a few slices for garnish)
1-3 tsp lime juice

Recipe:
Mix the marinade ingredients together and coat the tuna steaks, cover tightly and refrigerate for at least an hour. Heat a non-stick pan over medium-high to high heat. When the pan is hot, remove the steaks from the marinade and sear them for a minute to a minute and a half on each side (even a little longer if you want the tuna less rare). Remove the pan and slice into ¼ in thick slices. Sprinkle with a few green onion slices and/or sesame seeds.

Serve with:
Rice
A little low sodium soy sauce
3-4 Tbsp toasted sesame seeds
Thinly sliced cabbage
Slivers of nori

From an anonymous "foodie"

Summer BBQ Burger
with Secret Pizzaz

Cook time:  7 minutes -  Serves 6

Ingredients:
2 ¼ lbs of lean ground beef (not the leanest - we want them juicy! Not the most fatty - we don't want them to shrivel up). Buffalo meat would be my favorite choice for flavor, and it's healthy!
Salt and Pepper
6 slices of Cheddar or Monterey Jack cheese
2 TB Olive Oil
6 Buns (whole wheat or the ones with seeds on top)

Secret Pizzaz (Chop and mix the Pizzaz into a bowl on the side):
2 chopped avocados (purchase 3-4 days in advance so they are ripe)
½ diced medium onion
1 minced jalapeno
2 limes, squeezed
6 TB chopped cilantro
2 TB Worstershire sauce

6 nice thick juicy slices of tomato
Watercress (instead of iceberg lettuce)

Season the meat with salt and pepper then shape approx 6 ounces (divide the whole into 6 parts) into uniform patties to fit the shape of the bun, no more than ¾ inch thick (don't manhandle the meat or overwork it!!!). Make a depression in the center with your thumb so the burger won't bulge. The indent will rise as the patty cooks. Preheat your grill to high! Brush the burger with olive oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium rare). Avoid pressing with spatula! Add cheese for the last minute of cooking.

Place the burger on the bottom half of the bun (with the cheese up), place a slice of tomato on each burger, scoop the Secret Pizzaz on the tomato and top with watercress, leaving the top of the bun on the side (for your guests to close up). Who wants to hide this presentation!

You don't even need ketchup for this one!

Serve with grilled corn. (Soak whole ears with husks attached for 30 minutes then cook them straight onto the grill. The silk will come away easily after it's done). Serve with softened butter mixed with lime zest, lime juice, a little minced jalapeno, chopped cilantro and a tiny shot of tequila. You heard right! Tequila! Happy Summer BBQ!