Patty Melts With Bacon Charred Pineapple And Jalapeño Pimiento Cheese Food

BPT (BACON, PIMIENTO AND TOMATO SANDWICH)

Steps:

• For the jalapeno pimiento cheese: Drain 1 jar of the pimientos and place in a blender or food processor. Puree until smooth. Drain the second jar. Using an electric mixer, combine the Cheddar, cream cheese, pureed pimentos and diced pimientos, beating until smooth. Add the mayonnaise and jalapenos and mix until fully combined.
• For the fried green tomatoes: Cut the ends off of the tomatoes and slice into 1/4-inch-thick slices. Season with 1 teaspoon salt and freshly ground pepper.
• In a shallow bowl, whisk together the flour, cayenne pepper, paprika, 1/4 teaspoon salt, and a pinch of freshly ground pepper. In a second shallow bowl, whisk together the eggs and buttermilk. In a third shallow bowl whisk together the panko, cornmeal and remaining 1/2 teaspoon salt.
• Working with one tomato slice at a time, first coat the tomato with the flour mixture, shaking off the excess. Then coat with the egg mixture, followed by the panko mixture. Transfer to a parchment-lined baking sheet. Repeat with the remaining tomatoes.
• Heat 2 cups oil in a large skillet over medium heat until a pinch of panko sizzles when dropped in. Carefully place some of the tomatoes into the heated oil in a single layer. Fry until golden, 2 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat the frying process with the remaining tomatoes, changing the oil if the particles left in the oil between batches begin to burn.
• For the BPT: Cook the bacon in a large saute pan over medium-high heat until desired crispness, 8 to 10 minutes. Gently spread one side of each slice of bread with the jalapeno pimiento cheese. Arrange the bacon, then the fried green tomatoes and then the lettuce on 4 slices. Top with the remaining slices, and cut each sandwich in half. Serve immediately.

PIMENTO CHEESE PATTY MELTS WITH BACON

Steps:

• Preheat the oven to 375°F Bake the bacon on a broiler pan until crisp, about 15 minutes.
• In a bowl, season the beef with salt and pepper. Mix in the worcestershire sauce, parsley, and onion. Form 4 large patties (thinner in the middle for even baking).
• In a skillet, heat the oil over medium-high heat. Add the patties and grill, turning once, for about 8 minutes for medium-rare. Set aside.
• In a bowl, combine the cheddar, pimientos, cream cheese, mayo, hot sauce, paprika, and garlic until well mixed, 1 to 2 minutes.
• Reheat the skillet over medium heat. Butter 1 side of each slice of bread, place buttered side on work surface. Spread with cheese mixture. Top with slice with a burger, 2 pieces of bacon and another bread slice.
• Grill until golden and the cheese is melted.

PATTY MELT WITH PIMENTO CHEESE

Steps:

• In the bowl of a stand mixer, combine the mascarpone, piquillo pepper puree, mayonnaise, 1 tablespoon salt, smoked paprika, and white pepper. Mix on low speed until all of the ingredients are incorporated evenly. Remove the bowl from the mixer and add the sharp Cheddar cheese, diced piquillo peppers, aged sharp Cheddar cheese, Parmesan cheese, and parsley to the bowl. Mix by hand until evenly incorporated. Adjust seasoning, if needed.
• Place the cheese into a container and refrigerate for 1 day.
• Lay the ground beef on top of a large sheet of plastic wrap. Place another piece of plastic wrap on top of the beef. Press the beef out to form a large square about 13 inches on all sides and about 3/4 to 1-inch thick.
• Lay a piece of the pullman bread on top of the plastic and cut burgers slightly larger than the bread. Cut a total of 4 burgers all the same size. Remove the plastic on both sides of the meat and season with salt and pepper on both sides. The burgers can be made and seasoned up to a day in advance.
• Place a large cast iron skillet over high heat and allow it to heat about 4 to 5 minutes. If you don't have one large enough for all the burgers use 2 skillets. When the skillet is hot, reduce the heat to medium-high and add the burgers to the pan. Cook on the first side for 3 to 4 minutes, or until it has a nice crust on the bottom.
• Add the butter to the pan. Flip the burgers over and cook for another 4 to 5 minutes. Remove the burgers from the pan and keep warm. Allow the meat to rest for 3 to 4 minutes. Add the brioche and brown in the beef fat. Add pimento cheese to the bread and allow it to melt while it is browning.
• Add the rested burgers to the browned brioche top with the pimento cheese. Cut the burgers in half and serve.

PIMIENTO CHEESE-BACON BURGER

Steps:

• Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
• Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
• Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.

ROASTED JALAPENO PIMENTO CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• Put the jalapenos on a sheet pan, sprinkle with salt and pepper, and roast in until the skins look like they are blistered, about 15 to 20 minutes. Put the jalapenos in a mixing bowl, cover with plastic wrap and let them cool. When the jalapenos are cool, remove the skin and seeds. Put them into a food processor and puree until smooth. Add the cream cheese, honey, hot sauce and spinach and puree until incorporated. Transfer the mixture to a serving bowl and add the cheese. Stir in the mayonnaise, season with salt and pepper, to taste, and serve.