Rachael Ray - Guy Food: Rachael Rays Top 30 30-Minute Meals

This book is for guys who love to cook and eat! Simple, hearty meals packed with big flavors are on the menu. Sage Veal Chops, Manly Mannys Chili, and You-Wont-Be-Single-For-Long Vodka Cream Pasta are just a sampling of the recipes Ive chosen. No fuss; only easy-to-find ingredients. Perfect for watching sports, hanging out with friends, and impressing a date. A man who cooks is hot! The dishes can wait til morning

Youre not baking or conducting experiments for the governmentjust feel your way through.

about 3 tablespoons

about 2 tablespoons

you do the math

about 1/4 teaspoon

about 1 teaspoon

about 1 tablespoon of liquid

more math: about 2 tablespoons, 3 or 4 would be 1/4 cup

makes 6 servings

6 slices bacon, chopped

4 scallions, cleaned and trimmed

Extra-virgin olive oil, for drizzling

1 & 3/4 pounds ground beef sirloin

1 & 1/2 tablespoons Worcestershire sauce

1 & 1/2 tablespoons Montreal Steak Seasoning by McCormick, or coarse salt and fresh black pepper

3/4 pound extra-sharp white cheddar cheese, crumbled

1 cup mayonnaise or reduced-fat mayonnaise

1 teaspoon ground cumin

Salt and freshly ground black pepper

6 crusty Kaiser rolls, split

6 leaves crisp romaine lettuce

Preheat grill pan over high heat.

In a medium pan, brown bacon and drain on a paper towellined plate.

Brush scallions with a little evoo and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.

Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 6 equal parts. Combine cheese crumbles and cooked bacon. Take a portion of the ground meat in your hand and make a well in the center. Pile in cheese and bacon, then carefully form the burger around the filling. Make sure the fillings are completely covered with meat. When all 6 patties are formed, drizzle burgers with evoo and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium-low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer to a plate and let them rest 5 minutes before serving.

Make the mayonnaise: Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin and pulse-grind together. Season with salt and pepper to taste.

Place burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise.

1/4 cup red wine vinegar

3 rounded tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon coarse black pepper

1 cup canned tomato sauce

2 tablespoons extra-virgin olive oil

4 beefsteak tomatoes, sliced 1/2-inch thick

1 large Vidalia onion, peeled and cut into 1/2-inch thick rings

Salt, to taste

3 tablespoons chopped parsley, for garnish

Make the dressing: In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire, and pepper. Allow sugar to dissolve and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then evoo. Serve warm or chilled.

Arrange sliced tomatoes and onions on a serving platter. Season with salt. Pour dressing over the tomatoes and onions and garnish with chopped parsley.