Joey Campanaro's spicy twist on cheeseburgers
Chef Joey Campanaro is known for using fresh, seasonal ingredients, as well as combining bold, rich flavors of the Mediterranean in his recipes. The Little Owl, an intimate restaurant with just 28 seats is one of New York's hottest right now and Campanaro's personality, as much as his food, is part of his restaurant's success.
And on "The Early Show on Saturday Morning," Campanaro shared both his personality - and his well-known "Little Owl Bacon Cheeseburger" - on the broadcast's "THE Dish" segment.
Check out the recipes below for how you can whip up the dishes seen on the broadcast at home.
Enjoy all our "Early Show" recipes!
Recipes:
The Little Owl's Bacon Cheeseburger
Serves 4
Ingredients
- 1 pound ground beef brisket
- 1 pound ground short rib
- 4 slices American cheese
- 8 slices pre-cooked bacon
- 4 buns
- Lettuce
- Tomato, sliced
- Purple onion, sliced
- Pickles
- Ketchup (suggested brand: Sir Kensington's)
- 1 1/2 Tbsp. madras curry powder
- 1 1/2 Tbsp. cayenne pepper
- Salt
- Pepper
Cooking Directions:
1. In a small bowl, mix curry powder, cayenne, 1/2 tablespoon cracked black pepper and 1 1/2 tablespoons sea salt until combined; set aside.
2. Preheat a grill or grill pan over medium high heat.
3. In a large mixing bowl, mix brisket and short rib until blended; season with salt and pepper. Separate into four balls and flatten into 3/4-inch thick patties. Season both sides of each patty with spice mixture.
4. Place patties on hot grill or grill pan, cooking for approximately three minutes per side for medium-rare, four minutes per side for medium; top burgers with 2 slices bacon and cover with cheese during the last minute of cooking. Grill buns, turning over once with tongs, until toasted. Cover the burger with the top bun.
5. Layer bottom bun with lettuce, tomatoes, pickles and red onion before adding the burger and top bun from the grill. Serve immediately.
6. Serve ketchup and extra pickles on the side for those who want it.
For a more recipes, go to Page 2.
Bibb and beets salad with parmesan, seeds squash and cranberry vinaigrette
Ingredients:
- 3 heads Boston Bibb lettuce
- 1 head Frisée lettuce
- 1 cup blanched, peeled and quartered golden beets
- 1 cup pumpkin seeds
- 1/4 cup sherry vinegar
- 1/2 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 Tbsp. Dijon
- 1 cup reconstituted cranberries
- 1 shallot finely diced
- 1 cup olive oil
- Salt/pepper
- Chopped parsley
Preparation:
Peel and de-seed the squash. Slice and toss with olive and chopped garlic. Roast in oven at high heat for 8 minutes. Allow the squash time to cool. Toast the pumpkin seeds in butter and season with salt. Pick and wash the leaves of the Bibb lettuce and Frisée. Puree the reconstituted cranberries and whisk the vinegar, the shallots and all of the olive oil. Toss the finished ingredients with the vegetables, the seeds, and the vinaigrette. Garnish the dish with grated Parmesan cheese.
Italian wedding soup (Meatballs, escarole and egg)
- For the meat balls:
- 1/3 pound ground beef
- 1/3 pound ground pork
- 1/3 pound ground veal
- 2 eggs
- 1/2 Cup bread crumbs
- 1/2 Cup cold water
- 1/4 Cup grated pecorino
- chopped parsley
- salt and pepper to taste
Mix above ingredients together and form small-sized meatballs
- 1 gal. chicken broth
- 2 head of cleaned chopped escarole
- 1 Cup each diced carrot, celery and onion (mirepoix)
- 1 Tbsp. chopped garlic
Preparation:
In a large soup pot, brown the meatballs; remove and reserve.
Dump out the excess grease, but do not clean the pot. Add the diced mirepoix and garlic. When fully cooked, add the chopped escarole and chicken broth. Simmer the soup for 30 minutes. Add meatballs. Just before serving, drop 1 beaten egg per serving into the hot soup. Garnish the soup with a drizzle of olive oil and grated pecorino.
Suggested drink to accompany meal:
El Lavente - cava or prosecco with pomegranate seeds