Matt's Birthday Dinner

Well, technically his birthday is tomorrow, but we're going out for dinner tomorrow night. So tonight, I wanted to make him a special birthday dinner, for just the two of us.  I designed this meal trying to incorporate his favorite things. Love you, Matt--Happy Birthday <3

Spicy Tex-Mex Burger

3/4 lb ground sirloin

2 tbls grated red onion

2 cloves garlic, grated

1/2 poblano, broiled and skin removed, then minced

6 strips of cooked bacon, 2 minced, 4 left whole

3/4 tbls pureed chipotle in Adobo sauce

1 tbls Worchestershire sauce

3/4 tsp cumin

3/4 tsp coriander

1/2 tsp smoked paprika

Salt and Pepper

Pepper jack or sharp cheddar cheese (enough to top the burgers)

2 crusty buns

Put the sirloin in a mixing bowl and grate the onion and garlic into it. Then add the bacon bits, minced poblano, chipotle, worchestershire, cumin, coriander, paprika, salt and pepper. Heat your grill pan or skillet to medium-high heat with enough oil to just coat the bottom. With your hands, mix the meat mixture until just fully combined (do not over mix) and form into two patties with the center a bit thinner than the edges. Brown the patties on both sides (a couple minutes each side) then top with the cheese and cover the pan with aluminum foil and allow to cook another couple minutes. Meanwhile, toast the buns. Serve with a salad dressed with olive oil, vinegar or lemon juice, and salt and pepper.

Cherry Cheesecake

For Crust:

2 cups cinnamon graham crackers, crushed

5 tbls butter

pinch of salt

Combine the graham crackers with the butter and salt and work with  wooden spoon until the butter and crackers are fully incorporated. Pour into a baking pan and press into the bottom and sides. Press firmly to avoid getting crumbs in the cheesecake.

For Cheesecake:

1 lb cream cheese (2 8-oz blocks), softened

3 eggs

1 cup sugar

1 pint sour cream

1 lemon, zested

1 dash vanilla extract

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the pan with the crust and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

For Fruit Topping:

4 cups pitted cherries, raspberries, strawberries or black berries (fresh or frozen and defrosted)

1 cup sugar

1/4 cup cornstarch

Cook the cherries in a medium sauce pan, covered, until the cherries release their juices and come to a simmer, about 10-15 minutes, stirring often. Meanwhile, in a bowl, whisk together the sugar and cornstarch until well combined. Return the saucepan to low heat, add the sugar and cornstarch mixture, and stir until it is dissolved into the cherries. Return to a simmer, and cook about 2 minutes. Remove from heat and allow to cool. Pour over the cheesecake when ready to serve.


Happy Eating and Happy Birthday!