Simply Fresh

Casual Dining at Home

by Jeff Morgan

Price: $25.00
ISBN-13: 9781449408268
ISBN-10: 1449408265
Format: Hardcover
Size: 9 1/2 x 9 1/2 in.
Page Count: 216 pages

It’s no accident that we take our burgers seriously. Nearly one out of every five diners at Ruby Tuesday orders one. That adds up to some 13 million burgers each year. A great burger should be plump, juicy, and flavor filled. At the restaurant, our burgers are prepared simply—seasoned only with salt and pepper—to showcase the rich, natural taste of the meat. They are typically dressed with roasted garlic mayonnaise, tomatoes, lettuce, onion slices, and dill pickles. We hold back on the ketchup, however, which is served on the side. Of course, we love ketchup as much as anyone, but we prefer to leave it up to our guests whether they want to add it. The same is true for mustard.

Serves 4

This burger is all about the beef. You can use any ground cut you like, but we recommend freshly ground beef chuck—the hamburger gold standard for most butchers. With about 20 percent fat content, chuck is still juicy and flavorful when it comes off the fire.

Roasted garlic mayonnaise (page 195) adds a special touch. But if you don’t have time to make it from scratch, any top-notch commercial mayonnaise will yield excellent results, with or without the garlic.
And if you’re enjoying your burgers with wine, look for a fruit-forward red like Zinfandel or Malbec. Rosé is a fine match for burgers, too. It has bright acidity and fruit flavors that can stand up to onion, mayonnaise, and ketchup. By extension, fruity Sangria (page 12) is also an excellent choice for your glass.

2 pounds ground beef (preferably chuck)
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon canola oil, if cooking on the stovetop
Roasted garlic mayonnaise (page 195) or mayonnaise (page 194), or store-bought, for spreading
4 hamburger buns (such as ciabatta, potato, or English muffin), split and toasted
4 to 8 leaves butter or other green leaf lettuce
4 tomato slices
4 onion slices
8 round dill pickle slices (optional)
Ketchup, for serving (optional)

Prepare an outdoor charcoal or gas grill for direct-heat grilling over medium-high heat. Or, have ready a large, heavy skillet.

Place the beef in a large bowl, sprinkle with the salt, and add several grinds of pepper. Using your hands, mix together thoroughly. Divide the meat into 4 equal portions. Gently shape each portion into a ball, then toss the ball back and forth between your hands a few times to eliminate any air pockets. Gently flatten each ball into a patty about 5 inches in diameter and 1 inch thick.

If not using an outdoor grill, coat the surface of the skillet with the canola oil and heat on the stovetop over medium-high heat. Place the patties on the grill rack or in the skillet and cook, turning once, for about 5 minutes on each side for medium-rare or about 7 minutes on each side for medium. Remove from the grill or pan.

Spread a dollop of mayonnaise on the bottom half of each bun. Place a leaf or two of lettuce on top of the mayonnaise. Set the burger on top of the lettuce. Layer 1 tomato slice, 1 onion slice, and 2 pickle slices on top of the burger. Cover with the top half of the bun. If desired, cut the burgers in half for ease of eating. Pass the ketchup at the table.

­Tips for Backyard Barbecues
When hosting a casual backyard barbecue, the more you plan in advance, the more free time you’ll have to enjoy with friends and family. The following tips will help ensure you’re having as much fun as your guests.

1. Check your fuel source. It’s no fun running out of propane gas or charcoal briquettes with hungry guests waiting to eat.
2. Ready any other dishes in advance, such as salads, side dishes, and desserts, and set them aside in a cool place or refrigerate them. It’s a good idea to plan a menu that includes as many dishes as possible that require no heating.
3. If your party is on a hot summer day, make sure there is plenty of available shade. If it is an evening get-together, provide enough light to allow your guests to move about safely.
4. Have plenty of ice on hand and an ice chest for cold drinks. White wines need to be kept cold, and red wines should be stored out of the sun. Warm red wine will taste “hot,” or alcoholic.
5. And speaking of alcohol, not everyone drinks it. Remember to provide plenty of nonalcoholic drinks as well.
6. With finger food, napkins are required. Don’t be caught short!

Quesadillas are Mexican-style pizzas. The cheese is the main attraction; it highlights the supporting cast of other ingredients—in this case, chicken, avocado, bacon, and tomato—all framed by two toasty fried corn tortillas. This is a great recipe for using up leftover chicken. But if you don’t have any in the refrigerator, you can pick up a boneless, skinless chicken breast at the market and quickly cook it on the stovetop.

Usually eaten as appetizers, quesadillas can also be a satisfying main course following a light salad, such as Mixed Baby Greens with Mustard Vinaigrette (page 72). Probably the best beverage choice is a cold beer, preferably a light lager. But iced tea or lemonade would make a fine option, as well.

Serves 4 as an appetizer or 2 as a main course

1 boneless, skinless raw chicken breast, or 3/4 cup cubed cooked chicken (1/4- to 1/2-inch cubes)
Salt
3 tablespoons canola oil, plus 1 tablespoon, if cooking chicken
4 slices bacon, cut in half crosswise
4 (8-inch) white corn tortillas
1 cup grated Cheddar cheese
2 medium tomatoes, sliced
3 green onions, white part only, thinly sliced
1 medium ripe avocado, pitted (see Chef’s Tip, page 25), then peeled and sliced
2 tablespoons minced fresh cilantro
1 cup grated Swiss cheese
Sour cream, for garnish
Pico de Gallo (page 22), for garnish

If you are cooking the chicken breast, cut it into 1/4-to-1/2-inch cubes and lightly salt them. In a small skillet, heat the 1 tablespoon canola oil over medium-high heat. Place the chicken in the pan and cook, stirring occasionally, for about 2 minutes Flip the chicken pieces and continue to cook, stirring occasionally, for about 2 minutes more, or until all the pieces are cooked through. Remove from the heat and set aside.

In a medium skillet, cook the bacon over medium-high heat, turning once, for about 2 minutes on each side, or until it starts to crisp. Transfer to paper towels to drain and reserve. Discard the drippings.

For ease of assembly, lay out all of the ingredients except the tortillas on a large, flat platter or other flat surface. Place 2 tortillas on a clean countertop. Layer on top, in the following order and dividing the ingredients evenly between the tortillas, the Cheddar cheese, chicken, tomatoes, green onions, avocado, bacon, cilantro, and finally the Swiss cheese. Lay a second tortilla on top of each stack of layered ingredients. Using your palm, gently but firmly press down on each quesadilla, making sure the edges of the top and bottom tortillas touch.

In a large skillet, heat the 3 tablespoons canola oil over medium-high heat until it begins to shimmer. Carefully place 1 quesadilla into the hot oil. Pressing down gently on the top tortilla now and then with a spatula, cook for about 2 minutes, or until the bottom is golden brown. Using the spatula, carefully flip the quesadilla over and continue to cook, gently applying pressure to the top tortilla as before, for about 2 minutes more, or until the bottom is golden brown. Using the spatula, transfer the quesadilla to a paper towel to drain. Repeat with the second quesadilla.

Set each quesadilla on its own plate and cut into quarters. Garnish each quesadilla with a dollop each of the sour cream and the salsa. Serve hot.

Simply Fresh brings the restaurant experience home. Ruby Tuesday’s founder, Sandy Beall, believes that the success of his restaurants comes from the love of making and sharing full-of-flavor dishes, prepared with the best ingredients, and served with gracious hospitiality.

Just like Ruby Tuesday, Simply Fresh offers a wide variety of recipes to please a broad audience. The recipes are uncomplicated and budget friendly, featuring a contemporary style of food that honors American culture and diversity without losing sight of its traditions. This easy-to-follow guide to casual dining at home features everything from American standards such as Slow-cooked Baby Back Ribs, Classic Burgers, and Fried Chicken with Gravy to gourmet Crab Cakes with Corn and Pineapple Chutney or Cowboy Sirloin with Red Chili Rub, to Carmelized Onions and Blue Cheese Butter, and Old Fashioned Apple Pie.

Aside from delicious food, part of every great dining experience is the flavorful drink that perfectly complements a meal. Simply Fresh also offers recipes for some of Ruby Tuesday’s most famous bar drinks, and most recipes come with a suggested wine pairing.

Ruby Tuesday strives to be a casual, welcoming restaurant where people can meet up with a friend, have a date, or sit down with family. Now, thanks to Simply Fresh, readers can experience the joys of restaurant dining in the comfort of their own homes.