Stew Leonard's 4th of July recipes - WFSB 3 Connecticut

Stew Leonard's 4th of July recipes

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HARTFORD, CT (WFSB) -

Chefs with Stew Leonard's stopped by our studio Saturday to share their best 4th of July foods.

Check out their recipes below.

Stew’s NAKED Sloppy Cowboy Joe Burger Recipe

Yields 8 / 4oz burgers

Ingredients:

·         2lb Stew’s NAKED ground chuck

·         1 bag Stew Leonard’s potato rolls

·         1 tbsp Steak House seasoning (see recipe below)

·         8 Stew’s potato rolls

·         2 tbsp butter, softened

·         ½ head iceberg lettuce, hearts removed and larger leaves separated

·         2 beef steak tomatoes, core removed and sliced

·         1 medium red onion, peeled and sliced

Directions:

·         If using a gas grill, preheat on high for 15 minutes. Once hot turn heat settings to medium-high

·         Divide the 2 pounds of ground chuck into 8 equal portions

·         Roll the portions into balls and then using the palm of your hand or a spatula flatten the balls down until they are flat and about ½ inch thick

·         Generously season both sides of the burgers with the Steak House seasoning and place on large platter or baking sheet

·         Butter all 8 rolls and set aside

·         Set up platter with lettuce, tomato and red onion slices and set aside

·         Once grill is at desired temperature, place all 8 hamburgers on grill and cook for 3 minutes on each side (for a red center), only flipping the patty once

·         Remove from heat and let rest for a few minutes

·         Lower heat and place potato rolls butter side down on grill and cook until rolls are toasted.  Remove from grill and place on platter

·         Place burger on roll and top with 2 tbsp. of Kent Rollins’s Sloppy Cowboy Joes, red onion, sliced tomato and iceberg lettuce

Steak House seasoning recipe

Ingredients:

·         1 tbsp kosher salt

·         1 tbsp crushed black pepper

·         1 tbsp paprika

·         1.5 tsp granulated garlic

·         1.5 tsp granulated onion

·         1.5 tsp crushed coriander seeds

·         1.5 tsp dill

·         1.5 tsp crushed red pepper flakes

Directions:

Combine all ingredients and store in air tight container or Mason jar (spice mix will last up to 6 months)

Kent Rollins’s Sloppy Cowboy Joes

(Courtesy of A Taste of Cowboy by Kent Rollins with Shannon Keller Rollins)

Yields 6-8 servings

Ingredients:

·         1 1⁄2 pounds Stew Leonard’s NAKED ground beef

·         1 yellow onion, diced

·         1⁄3 cup light brown sugar

·         1 (10-ounce) can Ro-Tel Diced Tomatoes & Green Chilies, drained

·         1⁄2 cup Stew Leonard’s barbeque sauce

·         1 tablespoon yellow mustard

·         3⁄4 to 1 cup shredded pepper jack cheese or your favorite shredded cheese

·         onion, pickles, jalapenos for serving (optional)

Directions:

·         In a 12-inch cast iron skillet, cook the beef over medium- high heat until browned, about 10 minutes. Drain the grease.

·         Stir in the onion, brown sugar, Ro-Tel, barbeque sauce, and mustard. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until heated through and the flavors combine.

·         Slowly mix in the cheese and let cook for a few more minutes, until the cheese begins to melt.

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