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Char Rock
HOME COOKING: Hard Rock Cafe Recipes You Can Cook At Home - Rock Your World Chicken Quesadillas - prepare a delicious meal to impress family, friends
With its classic Rock & Roll theme and great chef-prepared meals, the HARD ROCK CAFE is a fantastic place to eat.
Back in the 70's, Eric Clapton - the original guitar god, founder of Cream and Derek & the Dominoes, writer of the immortal "Layla" - liked to eat at this quirky American restaurant in London, England, called the Hard Rock Cafe.
The diner was this funky old building that used to be a Rolls Royce dealership. It was run by a couple of young American guys who liked to keep it loose. Hard Rock Cafe was an instant classic. You could be yourself at the Hard Rock. It was good food and a good time.
So Clapton got to be friends with the American duo and asked them to save him a regular table - put up a brass plaque or something. And the young proprietors said, "Why don't we put up your guitar?" They all had a chuckle, and he handed over a guitar, and they slapped it on the wall.
No one thought much more about it. Until a week later, when another guitar arrived (a Gibson Les Paul, by the way). With it was a note from Pete Townshend of The Who which read: "Mine's as good as his. Love, Pete."
The young proprietors put it on the wall. After that, the guitars never stopped coming.
The restaurant franchise continues this practice today with Hard Rock Cafes in more than thirty countries worldwide. Each Hard Rock Cafe is filled with Rock & Roll collectibles. Many famous musical artists continue to donate items to the restaurants.
Hard Rock Cafe features fun menu items like Blackened Chicken Penne Pasta, Hickory Smoked Chicken & Spinach Dip, Famous Pig Sandwich, Love Me Chicken Tenders with Honey Mustard Sauce, Rock Your World Chicken Quesadillas and their Purple Haze Mixed Drink.
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date - maybe someone you met on a romantic dating site - here is Hard Rock Cafe's most popular meal of all - BAKED POTATO SOUP FOLLOWED BY CHICKEN QUESADILLAS & ORANGE FREEZE DESSERT...
--Hard Rock Cafe Baked Potato Soup--
8 slices bacon
1 cup Diced yellow onions
2/3 cup Flour
6 cups Hotchicken stock
4 cups Diced -- peeled baked Potatoes
2 cups Heavy cream
1/4 cup Chopped parsley
1 1/2 teaspoon Granulated garlic
1 1/2 teaspoon Dried basil
1 1/2 teaspoon Salt
1 1/2 teaspoon Red pepper sauce
1 1/2 teaspoon Coarse black pepper
1 cup Grated Cheddar cheese
1/4 cup Diced green onions -- white Part only
Additional chopped bacon --
Grated cheese and Chopped parsley for Garnish
Fry bacon until crisp. Chop bacon and reserve drippings.
Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.
Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.
Heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
--Rock Your World Chicken Quesadillas--
4 flour tortillas
1 grilled chicken breast
barbecue sauce
crushed pineapple
bacon bits
colby-jack cheese
cooking oil spray
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
--Hard Rock Cafe Orange Freeze--
2 cups orange sherbet
1 cup freshly squeezed orange juice
1/4 cup milk
1 sprig fresh mint (for garnish)
In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth.
You may have to stop the blender and stir the mixture up a bit to help it combine.
Pour into a tall, chilled glass and place a sprig of fresh mint on top.
Serve immediately, either to drink or as a dessert.
Or try...
--Hard Rock Cafe BBQ Beans--
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork or chopped bacon
Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.
Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
--Hard Rock Cafe Grilled Vegetable Sandwich--
6 Tbl Mayonnaise
1/2 ts Fresh Parsley -- Chopped
Dried Oregano
Salt to taste
1 Red Bell Pepper
1 sm Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 c Olive Oil
2 Sourdough French Roll
1 TB Parmesan Cheese -- Grated
8 Onion Ring Slices
4 slices Tomato
2 Pieces Red Leaf Lettuce
Preheat the barbecue or stovetop grill.
To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you're ready to make the sandwich.
Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well.
Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.
Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls.
Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant.
Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next.
Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.
Other Popular items on the Hard Rock Cafe Menu:
Hard Rock Cheeseburger or Bacon Cheeseburger : Served with Seasoned Fries.
Honey Mustard Grilled Chicken Sandwich: Topped with bacon, lettuce, tomato & Jack cheese. Served with Seasoned Fries & Coleslaw.
Hard Rock Cafe Veggie Burger: Served with a Side Salad.
Hickory Bar-B-Que Chicken: Served with Seasoned Fries, Coleslaw & Ranch Beans.
Entrée House Salad: Fresh mixed greens with shredded cheese, seasoned bacon bits, dried cranberries and in-house made garlic croutons. Served with choice of dressing.
About the Author
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef
where to put lava rocks and smoker box inside a gasgrill??
I had never use a gasgrill before, i just bought a char-broil 4 burner, model :463268007 using natural gas hook up to the house. It seems like highest temp i can get is only 250 with all 4 burner set on high for 15 min. but it doesn't seems to sear the steak within 1 min. i also notice it seems like the area toward the back is hotter while the area closer to the front near the lip is not so hot. I also would like to know what is the right temp to sear the steak and what's the right temp to cook the steak after searing them. i also bought a smoker box and some hickory chip, and a bag of ceramic, but i am not very sure how to use these stuff, where to put them?is it below the burner or between the burner and grill grate? I ask the sales man from lowes and he doesn't know how either.
there are 4 triangle metal plate under the grilling grate to prevent the grease dropping on the fire, is that means my model cannot use lava rock? Any advise will be greatly appreciated.
Hello! It sounds like you have four questions all wrapped up into one. I will address each separately:
1.First and most importantly, you express concern about the temperature of your grill. 250 degrees on high after warming up is not an adequate temperature. Assuming your grill is new and in good working order without clogged burners or other problems, I suspect the problem may be that you do not have a sufficient regulator for using natural gas. Natural gas requires a higher rate of flow than liquid propane (LP). This grill normally uses LP so if you are using the regulator that came with the grill you are not getting enough flow of natural gas to reach sufficient heat. You can buy adaptors with the appropriate connectors and regulators for natural gas to convert the grill. I recommend consulting Char-Broil or your local grill specialty store for the correct equipment. I suspect this should solve this problem.
2.Steak should be seared over a very high heat. The goal is to create a nice seared, caramelized surface on the meat quickly. If the grill surface is less than 400-500 degrees it will not sear quickly. How long you cook the steak after searing depends on the level of doneness you prefer. For rare or medium rare, you really don’t need to continue cooking it long after each side is well seared. For more doneness, after searing over high heat you can move the steak to lower indirect heat (with the lid covered ideally) to continue the internal cooking process. This should be brief for medium-rare or medium and longer if you prefer it well cooked throughout.
3.The triangular metal bars over your burners are referred to as “flavorizer bars” by Weber but in fact they do not add any flavor. The lava rocks do not add flavor really either. The purpose of lava rocks or ceramic briquettes is to absorb, hold and emit heat so that the temperature on your grill surface is more even and consistent. Many grills are built with racks to hold these rocks or ceramic briquettes but it sounds like yours does not. You can still use the rocks if there is room to place them on the metal bars above your burners and under your cooking grate and they will stay there. If there is not room or if they will be touching the grill surface I would recommend going without them.
4.Finally, you asked about the smoker box and smoking woods such as hickory chips. The correct place to put the filled smoker box is between the burner and grill grate. Most people recommend soaking the wood chips in water for about 30 minutes prior to putting in the box and in your grill. This helps prevent them from burning quickly so they give off smoke slowly and for a longer period. However, you do not have to soak them if you don’t want to. Also note that most woods, especially if they are soaked, take 10 to 20 minutes to start smoking maximally once you place them on the heat. Therefore, add the smoking box early before you start cooking your food. Also, while cooking, keep the grill lid closed as much as possible to retain the aromatic smoke so that it permeates your food more completely.
I hope all this helps! Good luck with your new grill and happy grilling!
Andrew WK Gundam Rock - Here Comes Char