BBQ Filet Mignon Burger with 10 Pepper Mix

How do you turn up the standard BBQ hotdogs and hamburgers.. Start by making lobster rolls on hotdog buns like the previous post.  Then, instead of hamburgers you make filet mignon burgers.  Thats right!  You cook a whole filet loin on the grill then slice thick cuts, top it with slow cooked peppers and provolone cheese, put it on a potato bun and then of course serve on paper plates.  Thanks to Harout and everyone else who joined, it was a great day. This takes 1.5 hours, costs $75 and feeds 20 people.

Slow Cooked 10 Pepper Mix
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 cubanelle pepper, sliced
1 jalapeno pepper, sliced
1 Thai green chili, sliced
1 Anaheim red pepper, sliced
1 finger hot pepper, sliced
1 Pablano pepper, sliced
1 serano pepper, sliced
1 vidallia onion, sliced
4 tablespoons butter
3 tablespoons olive oil

Put all peppers in a hot skillet with olive oil and butter on medium heat.  Cook for 5 minutes then turn the heat down to medium low and let simmer 30 minutes or more.  Season with salt and pepper and serve on anything.

Chateau Briand
This French term is used to describe the entire filet mignon loin cooked whole.  I trimmed the fat and silverskin off of the loin and sliced off the tip and end piece leaving one large piece of meat about 2 feet long.  I seasoned this meat with salt, pepper, fresh marjoram and olive oil.  I seared it on all sides on a hot grill until it good great color, about 20 minutes total, then left it on the top rack of the grill for an additional 10 minutes.  I let it rest 15 minutes then sliced into the most beautifully cooked filet mignon ever.

Toss it on a bun and top it with the pepper mix and Provolone cheese.  Buon apetito!!

Turkey and Provolone on an English Muffin

This quick and easy open face sandwich is a good change of pace from my grilled sandwiches. I first toasted the english muffins then I used mesquite turkey breast, fresh tomatoes, some agave dijonaise (dijon, mayo and agave nectar) then some fresh thai basil from my herb garden. Finally I topped it with some great provolone cheese and melted the cheese for a few minutes to create the see through effect. A great lunch on a rainy day like today. Enjoy!

Chicken and Provolone Panini

Fun Fact: Fresh Rick's was originally going to be a gourmet sandwich shop in Hoboken, NJ.

That ended up not working out, but I still make some pretty awesome paninis. Here is my lunch from the other day.

Turkey and Provolone Panini

4 slices of Italian sandwich bread
1/2 lb sliced chicken breast from the deli
4 piece of deli provolone cheese
1/4 cup fresh basil
1 teaspoon olive oil mayo
1 teaspoon honey mustard
1 splash white balsamic vinegar

Mix the mayo, honey mustard and vinegar to make the sandwich dressing. Dress both side of the bread. On one side place the chicken, then lay out one layer of fresh basil. Now top it with the cheese. Place it on a hot panini grill that has been sprayed with a touch of olive oil. Also spray the top of the bread with some olive oil as well. Close the panini grill and press down lightly. After 3 minutes press down firmly. Remove from the grill and place on a cooling rack or it will get soggy on the bottom. Slice crosswise and serve.



I am still thinking about unleashing this sandwich shop on the general public, but down here in South Beach. All the leg work is done, now I just need $200k...