Grilled burgers, steak fries and pineapple milkshakes from Costantino's Kitchen

Print
Email
|

by Chris Constantino

GMAZ interview by Kaley O'Kelley and Javier Soto

Posted on June 26, 2012 at 12:13 PM

Updated Tuesday, Jun 26 at 12:24 PM

Hamburgers
Ingredients
4 hamburger patties
1 tsp. Costantino's Kitchen Tuscan Steak Rub ( or steak rub of your choice)
8 Tbsp. Costantino's Kitchen Tomato Basil Pasta Sauce (or pasta sauce of your choice)
4 slices mozzarella cheese
4 ciabatta rolls, sliced in half

Instructions
Season patties on both sides with Tuscan Steak Rub. Grill/broil the patties on one side for 5-6 minutes, depending on desired doneness. Flip the burger, spoon the sauce onto the patties, and cover with cheese. Close the lid and continue cooking another 5-6 minutes until the burger is done and the cheese is melted.

Split the rolls and toast the cut surfaces lightly on the grill just before the patties are done. Spread a little butter on the toasted surfaces, add the burger and enjoy.

Grilled Steak Fries
Ingredients

2 russet potatoes
2 Tbsp. Costantino's Kitchen Mild Garlic Oil (or garlic oil of your choice)
1 tsp. Costantino's Kitchen Tuscan Steak Rub (or steak rub of your choice)
Sea salt to taste

Instructions
Slice potatoes into steak fries.  Soak in a bowl of cool water for about 30 minutes.  Drain water and dry potatoes well.  Toss with garlic oil and spice rub.
 Place fries over the hot side of the grill and cook until browned and crisp on both sides, about 2 to 3 minutes per side. Move the potatoes to the cool side of the grill, cover, and continue to grill until cooked through, about 5 to 10 minutes longer.  Remove to a platter and sprinkle with sea salt.

Grilled Pineapple Milkshake
Ingredients
1 pineapple
1 pint high-quality vanilla ice cream
1 cup whole milk
4 Tbps. sugar
Pinch nutmeg (for garnish)
Pinch cinnamon

Instructions
Peel and core the pineapple. Cut one ring off the top, and hen cut the remaining pineapple into wedges. Place wedges on hot grill and cook until golden brown on all sides.  Remove and cool.

Add to blender with remaining ingredients; pulse until the mixture is smooth and creamy.  Cut the reserved pineapple ring into quarters and garnish each glass with fresh pineapple.  Serve.

Grownup option: Add a splash of coconut rum while mixing in the blender.


For more information about Costantino's Kitchen, go to www.costantinoskitchen.com or call 480-382-4095.

 

Print
Email
|