Today Show Menu
(July 28th, 2008)



Chunky Cherry Tomato Salsa
Wee Burgers / Burger Bliss
Lucy's Favorte Margarita
Key Lime Squares
L.A. (Lower Alabama) Caviar


CHUNKY CHERRY TOMATO SALSA
Makes 4 Cups

2 pints cherry tomatoes, quartered
¼ cup finely chopped fresh cilantro
½ cup finely chopped yellow onion
1 jalapeno, with seeds, finely chopped
3 tablespoons freshly squeezed lime juice
½ teaspoon salt
Freshly ground black pepper to taste
Tortilla scoops

  1. Combine all ingredients in a bowl
  2. Mix thoroughly and refrigerate


LuLu Clue: This fresh salsa is almost too simple to prepare, but so lovely over fresh grilled fish, a light Sunday morning omelet, or with tortilla chips and a beer.  Jalapeno seeds add heat; if you want a more mild salsa, remove the seeds.


WEE BURGERS/BURGER BLISS
Makes 12 mini burgers or 6 regular size burgers

1 pound ground beef sirloin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg yolk, lightly beaten
2 tablespoons steak sauce or Worcestershire sauce
2-3 tablespoons olive oil
12 mini burger buns or standard rolls

Directions for Wee Burgers
  1. In a medium mixing bowl, break up ground beef by hand and season with salt and pepper.
  2. Whisk together egg yolk and steak sauce and add to ground beef.  Continue mixing everything by hand.
  3. Using about 2 tablespoons of ground beef for each, roll beef gently into 12 equal balls and gently press down to make ½- inch- thick patties.  Make a thumb-indentation in the middle of each patty.
  4. Place all toppings on a serving platter and refrigerate until burgers are cooked.
  5. Heat olive oil in a heavy skillet over medium-hot heat.  Cook burgers about 3 minutes on each side.  Add cheese squares once done.  Melt cheese a little and remove from heat to stand for a few minutes.
  6. For crispy buns, place cut-side down on the skillet to lightly brown.
  7. Build your mini burgers, adding a dollop of ketchup, mustard, or mayonnaise on bottom half of bun.  Layer mini patty, tomato, lettuce, pickle and the top half of bun.  You might want to use a decorative toothpick through each mini burger to help hold them together until you serve.


LuLu Clue: For homemade baby-buns – I prefer to use Pillsbury refrigerated French bread dough. Cut into equal parts, roll into balls, dip into sesame seeds and bake according to package directions. One package will make 12 buns.



Directions for Burger Bliss
Ingredients are the same as for the Wee Burgers, but make patties for the grill, and use regular size hamburger buns.
  1. Find a Helpful Man (if that’s helpful)
  2. Have him heat a charcoal or gas grill, whatever he prefers
  3. Mix him his favorite cocktail while he monitors the grill temp.
  4. When he says the grill is ready, bring him the beautifully pattied burgers, arranged lovingly over waxed paper on a festive platter.
  5. Arrange toppings and condiments on platters and in bowls.  Heat your buns.
  6. Refresh your Helpful Man’s drink as needed.
  7. Provide him with toppings to be grilled and cheeses to be melted when requested.
  8. When the burgers are ready to be served, be sure to praise your Helpful Man , thank him for his efforts and remind him to clean the grill.
Wee Burgers Toppings, Optional:
Cherry tomatoes, cut in small rounds
Green leave lettuce, torn in tiny pieces
3 slices cheese, each cut into 4 equal squares
Small pickle slices
Ketchup, mustard, or mayonnaise

Other toppings with Burger Bliss – LuLu Clue: Play, get crazy!
Cheese almost any
Iceberg, Green Leaf, Romaine Lettuce
Grilled, raw onion
Bacon
Avocado
Mushrooms
Colored bell peppers
Jalapenos
Potato chips
Pepperoni
Sauerkraut
Ranch dressing
Gyro
Soy-ginger, pesto, wasabi or chipotle mayonnaise


LUCY'S FAVORITE MARGARITA
Makes one drink

2 ounces Patron silver tequila
1 ounce Patron Citronge orange liqueur
Juice of ½ fresh lime
1 fresh lime wedge
Coarse salt to rim glass
Lime wedge to garnish

  1. Fill shaker with ice
  2. Add tequila, orange liqueur, and lime juice. (Throw the squeezed lime into the shaker)
  3. Rim the outer edge of a margarita glass with fresh lime wedge and turn upside down I a plate of coarse salt.  (The lime juice helps the salt stick to the glass.)
  4. Fill salted glass with ice and strain mixture to the top.
  5. Garnish with fresh lime wedge



KEY LIME SQUARES
Makes 10-12 squares

Crust –
¼ cup slivered blanched almonds
2 sticks unsalted butter, softened
2 cups all purpose flour
1 tablespoon powdered sugar
¼ teaspoon almond extract

Key Lime Filling-
5 eggs
2 cups granulated sugar
Pinch of salt
¾ cup Key lime juice
½ teaspoon orange zest
¼ cup powdered sugar for topping

  1. Preheat oven to 350 degrees.
  2. Using a mini-food processor, chop almonds into a fine meal.
  3. In a large mixing bowl or food processor, combine almonds, butter, flour, powdered sugar, and almond extract.  Blend into a thick pastry and pat into the bottom of a well-greased 8x12 inch baking dish.
  4. Bake crust for 15 minutes.  Remove from oven and reduce oven temperature to 325 degrees.
  5. To prepare filling, beat eggs.  Add granulated sugar, salt, lime juice, and orange zest.
  6. Pour filling over partially baked crust and return to the oven.
  7. Bake 20 to 30 minutes or until filling is set.
  8. Remove from oven and cool.
  9. Sift powdered sugar over top and cut into squares.


LuLu Clue: As in the Key Lime Pie recipe, I might substitute a bottled juice. Good quality Key lime juice is available in most large grocery stores.


L.A. (LOWER ALABAMA) CAVIAR
Makes 20-25 Servings

Dressing:
¾ cup balsamic vinegar
½ cup extra virgin olive oil
¼ cup sugar
2 teaspoons salt
1 teaspoon black pepper

4 (15-ounce) cans black-eyed peas, rinsed and drained
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red pepper
1 cup chopped red onion
1 ½ cups cherry tomatoes, quartered
1 cup chopped fresh parsley

  1. Combine all dressing ingredients in a jar; cover tightly and shake vigorously to dissolve sugar. Set aside.
  2. Rinse and drain peas well. Place in a large glass or aluminum bowl.
  3. Add remaining ingredients and dressing. Toss well. Transfer to plastic container, cover and refrigerate for at least two hours before serving.
  4. Serve with tortilla chips or saltine crackers.




More Recipes from LuLu:Click here to purchase Crazy Sista Cooking

  • Rosemary Andouille Baked Grits
  • Crazy Sista Pot Roast Sandwich
  • Lump Crabmeat a la LuLu over Garlic Grits
  • Hot Damn Gouda Grits Cake
  • Sunday Brunch Crabmeat Omelet with Pepper Jack Grits
  • Wild Wasabi Shrimp