219443 KC Steak gourmet guide - QVC.com

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STEAKBURGERS Looking for a great last-minute meal option? Perfect for outdoor grilling or indoor cooking as well, our steakburgers are made to order. Whether you like yours with cheddar cheese, chili cheese, cheddar bacon, bacon, sweet Vidalia® onions or simply classic-style, we’ve got a taste for you. HOW TO PREPARE Partially thaw burgers in refrigerator. Use scissors or kitchen shears to cut around the outer edge of the patties, breaking the seal. Peel off top of plastic and remove patties. On the Grill: Sear burgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side, checking to ensure patties are not burning. Do not press burgers with spatula. Cook until internal temperature reaches 160ºF, regardless of meat color. Grilling Machine: Preheat machine for 5 minutes. Place burgers on grilling machine and close lid. Cook until internal temperature reaches 160ºF. Broiling: Preheat oven on broil for 10 minutes. During broiling, the oven door should remain ajar on electric ranges, but the door remains closed on gas ranges (consult your owner’s manual for specific broiling guidelines). Place burgers on broiler pan rack and cook until internal temperature reaches 160ºF, regardless of color. kansas city steakhouse stuffed burger Makes 4 burgers 8 classic steakburgers 1/4 cup Worcestershire sauce 4 tsp. kosher salt freshly ground pepper 8 oz. melted butter 1 onion, sliced into 1 /4" thick slices 2 tbsp. minced garlic 1 lb. sliced mushrooms 1 cup red wine 12 oz. blue cheese, crumbled 1 cup steak sauce 8 slices ciabatta bread, toasted Season the steakburgers with Worcestershire sauce, salt and pepper. Cover and refrigerate until needed. Heat butter in a sauce pan over medium high heat. Once the butter has melted, saute the onions, garlic and mushrooms. Deglaze the pan with red wine. Allow wine to reduce to almost dry. Remove pan from the fire. Fold in the blue cheese. Remove the seasoned steakburgers from the refrigerator. Place 1 – 2 oz. of the stuffing in the middle of one patty then place the second patty on top and seal the edges. Cook the steakburgers on a preheated medium grill to 160ºF. During the last five minutes baste the burgers with your favorite steak sauce. Place cooked steakburgers on the toasted ciabatta bread and serve. 20
STEAKBURGERS & HOT DOGS cuban burger Makes 4 burgers 1 tbsp. roasted garlic 1/2 cup mayonnaise 4 classic steakburgers salt and pepper to taste 1/4 cup Dijon mustard 4 hamburger buns 8 slices Swiss cheese 4 ounces smoked ham, thinly sliced 4 dill pickle slices In a bowl combine the roasted garlic and mayonnaise. Refrigerate until needed. Preheat the grill to high. Season the steakburgers with salt and pepper. Grill for 3 – 4 minutes per side or until cooked to 160ºF. Remove from grill and reduce the heat to low. Spread both sides of the bun with the mustard and the garlic mayonnaise. Place swiss cheese on the bun followed by the patty. Top the patty with ham, pickles and the second slice of cheese. Cover with the other bun. Wrap the burgers in foil and place back on the grill weighted by a cast iron pan or other heavy object. Cover and cook for an additional 2 minutes. something for everyone Sometimes you just want something different! For an easy solution, try some of our other styles of steakburgers. They’re ready-made and already packed with fabulous flavor. Choose from: • bacon • cheddar cheese • Vidalia® onions • cheddar and bacon • chili cheese Have fun experimenting with all the different combinations. But, you might not be able to choose a favorite. We can’t! hot dogs Hot dogs are always a treat that’ll please everyone. So have these fully-cooked, allbeef franks on hand at all times! They’re great as a complement to steakburgers – or as the star of the show! HOW TO PREPARE Partially thaw hot dogs in refrigerator. Use scissors or kitchen shears to cut through the packaging. On the Grill: The key to a juicy beef hot dog is to use tongs – never a fork. If you stab the dog, all the juices will run out. Whether grilling, broiling, steaming, pan frying or boiling, the goal is to always heat evenly and quickly. It only takes a few minutes until they’re perfect! Turn frequently to achieve even browning. Grilling Machine: Preheat machine for 5 minutes. Place hot dogs on grilling machine and close lid. Use tongs, not a fork, to put them in and take them out. Broiling: Preheat oven on broil for 10 minutes. During broiling, the oven door should remain ajar on electric ranges, but the door remains closed on gas ranges (consult your owner’s manual for specific broiling guidelines). Serving: Serve on a bun or without. Top with relish, ketchup, mustard, even sauerkraut. It’s all good! Hot dogs should measure a recommended internal temperature of 160ºF using a meat thermometer before serving. 21
Page 1 and 2: gourmet guide CHEF-INSPIRED RECIPES
Page 3 and 4: ABOUT YOUR SHIPMENT • If your mea
Page 5 and 6: ABOUT YOUR STEAKS INDOOR COOKING CH
Page 7 and 8: TENDERLOIN TIPS HOW TO PREPARE Our
Page 9 and 10: SENSATIONAL SAUCES mascarpone garli
Page 11 and 12: PRIME RIB The centerpiece of a trul
Page 13 and 14: CHATEAUBRIAND grilled tenderloin sa
Page 15 and 16: PETIT TENDERLOIN TOURNEDOS honey te
Page 17 and 18: BEEF MEDALLIONS caribbean beef meda
Page 19: HEART HEALTHY STEAKS seared steak w
Page 23 and 24: SMOKED MEATS beef brisket HOW TO PR
Page 25 and 26: FROM YOUR FREEZER stuffed pork chop
Page 27 and 28: SEAFOOD ENTREES ´ crab stuffed sol
Page 29 and 30: AMAZING SEAFOOD lobster tails HOW T
Page 31: CUSTOMERS HAVE TRUSTED OUR FAMILY F

219443 KC Steak gourmet guide - QVC.com

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