Sweet Potato Bisque with Virginia Wildflower Honey & Truffle

This soup can be made vegetarian by replacing the chicken stock with vegetable stock, or made vegan-friendly by using only vegetable stock as the liquid base. The milk and cream can be replaced with more stock but the soup will taste less rich. Without the honey and truffle, adding sherry gives the soup a seafood-bisque quality and 6 ounces of crabmeat or cooked, chopped shrimp may be added. The cooled soup may be frozen and reheated in the microwave.
Makes six 8-ounce servings
•    1 tablespoon butter
•    2 cups chopped onion (about 1 large)
•    2 cloves garlic
•    1 tablespoon thyme
•    1/2 teaspoon ground cinnamon
•    1/2 teaspoon ground allspice
•    1/4 teaspoon ground cloves
•    1/2 teaspoon salt
•    1/4 teaspoon freshly ground black pepper
•    1 tablespoon sugar
•    1 pound sweet potatoes, roasted and peeled
•    4 cups rich chicken stock or broth (if using store-bought stock, add a chicken bouillon cube)
•    1/2 cup heavy cream (or whole or fat-free evaporated milk)
•    1/4 cup dry sherry (optional)
•    1/2 ounce white truffle oil
•    4 ounces Golden Angels Apiary unfiltered Virginia Wildflower Honey
•    2 tablespoons chopped chives, for garnish (optional)
Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, thyme, cinnamon, allspice, cloves, salt, pepper and sugar and cook until the vegetables are soft and lightly browned, about 5 minutes. Add the sweet potatoes, stock or broth, milk and cream. Cook with bubbles just forming on the surface.
Remove from the heat and puree the soup until smooth. This can be done in the pot with a handheld stick (immersion) blender or in a blender or food processor. (If using a blender or food processor, strain the soup, puree the solids and add the hot liquid back slowly in small batches, pulsing between each addition.) Adjust the thickness by adding more stock, milk or cream. Add sherry, if desired, stirring to combine.
Serve in individual bowls drizzled with truffle oil and honey and garnish with chives, if desired.

Recipe courtesy of Executive Chef Meredith Adams, Eurasia Cafe & Wine Bar.

Cocktail Club Blueberry Smash

1.5 ounces of eg vodka
.5 ounces of lemon juice
.75 ounces of house-made lavender simple syrup

Muddled blueberries and rosemary. Shake and stain into a highball glass topped with soda water. Garnish with fresh blueberries and rosemary.

Speak Softly

1.5 ounces of eg vodka
.5 ounces of St. Germaine liqueur
.5 ounces of lemon juice
Three muddled raspberries

Shake and stain into a rocks glass and top with cava or a brut champagne. Garnish with fresh cracked pepper.

McGregor’s Revenge

1.5 ounces of eg vodka
.5 ounces of house made lavender simple syrup
1 ounce of orange juice
1 ounce of carrot juice
.25 ounces of blood orange bitters

Muddle cucumbers and rosemary. Put all ingredients together than shake and strain into a coup glass and garnish with a cucumber.

Ham with Cider Glaze

A classic ham recipe for Sunday suppers. Serve with green beans and Honey-Glazed Sweet Potatoes.

4-5 pound fully-cooked boneless smoked ham, (OR shank or butt half spiral sliced)
1 cup apple cider
4 teaspoons cornstarch
2 teaspoons spicy mustard
1/8 teaspoon ground cloves

Heat oven to 350 degrees F. Place ham in shallow roasting pan in ovenand roast for 1 hour. (about 15-18 minutes per pound.) until internal temperature on a thermometer reads 140 degrees F.

Meanwhile, stir 2 tablespoons apple cider and cornstarch together in a small bowl. In a small saucepan, bring cornstarch mixture, remaining apple cider, mustard and cloves to a boil, stirring until thickened. Pour glaze over ham in oven ham during the final 30 minutes of roasting.

Serves 8

photo/recipe courtesy of the pork checkoff

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Super Foods Salad

See how easy it is to create a healthy, hearty main-dish salad.

8 cups mixed salad greens, in small pieces
1 pound salmon fillet, poached
1 1/2 cups fresh asparagus, par-boiled or steamed, sliced diagonally into 1-inch pieces
cup fresh blueberries
1/2 cup almonds or walnuts, chopped, toasted
Lemon zest to garnish

2 tablespoons fresh lemon juice
1/2 cup olive oil
2 tablespoons white wine vinegar
Salt and pepper to taste
1 tablespoon fresh chives

Spread salad greens into large salad bowl. Tear salmon into medium pieces and arrange on greens. Sprinkle asparagus, blueberries and chopped nuts throughout the bowl. Top with lemon zest.

In a jar with a lid, add all vinaigrette ingredients. Shake well. Stir 1/2 to 3/4 of the dressing into the bowl. Plate individual salads chilled with the remaining dressing alongside.

Recipe Source:  California Asparagus Commission/RecipeDirect.Net

Lime-Marinated Flank Steak with Stuffed Poblano Peppers

Total Recipe Time: 45 to 50 minutes
Marinade Time: 6 hours to overnight

1 can (14-1/2 ounces) Ro*Tel Original Diced Tomatoes &  Green Chilies
3/4 cup chopped fresh cilantro, divided
1/3  cup fresh lime juice
2 tablespoons olive oil
1 beef flank steak (about 1-1/2 pounds)
2 cups cooked brown rice
1 can (15 ounces) reduced-sodium or regular black beans, drained and rinsed
6 medium poblano chili peppers (about 4 inches long)Toppings:

Toasted shelled pepitas (pumpkin seeds), crumbled queso frescos and lime wedges (optional)

Drain tomatoes, reserving juice for marinade. Set aside diced tomatoes with green chiles.

Combine reserved tomato juice, 1/2 cup cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 cup marinade for rice. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Combine rice, reserved 1/3 cup marinade, diced tomatoes, black beans and remaining 1/4 cup cilantro in medium bowl. Season with salt and pepper, as desired. Set aside.

Cut slit lengthwise down 1 side of each poblano pepper to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, being careful to keep peppers intact. Spoon rice mixture evenly into peppers. Wrap each tightly in aluminum foil to seal.

Remove steak from marinade; discard marinade. Place steak in center grid over medium, ash-covered coals; arrange peppers around steak. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill 16 to 21 minutes) for medium rare to medium doneness, turning occasionally. Grill peppers, covered, 25 to 30 minutes (20 to 25 minutes on gas grill) or until peppers are tender and filling is heated through, turning occasionally.

Carve steak across grain into thin slices. Remove peppers from foil. Serve peppers with steaks and toppings as desired.

Flavorful, Festive and Fun Bring the taste of summer to your Memorial Day meal

California Asparagus and Mushroom Filled Crepes

1 pound fresh California asparagus, ends trimmed
1 tablespoon unsalted butter
8 ounces button mushrooms, thinly sliced
2 tablespoons unsalted butter
1 small yellow onion
2 tablespoons all-purpose flour
3/4 cup chicken or vegetable stock
1/4 cup heavy cream
1/4 cup Gruyere cheese
Kosher salt and freshly ground black pepper
8 savory crepes (purchased or use the recipe at the bottom)
1/2 cup grated Gruyere cheese, for topping

Savory Crepes

1 cup all-purpose flour
1/8 teaspoon kosher salt
3 large eggs
1 cup milk
2 tablespoons unsalted butter, melted
Additional unsalted butter for frying

Crepes: In a medium bowl, combine the flour and salt; whisk to combine. Make a well in the center of the flour and add the eggs; whisk just the eggs until thoroughly mixed. Slowly and steadily whisk in a little more than half of the milk, while incorporating more and more of the flour from the edges into the batter. (If you add all the liquid at once, the batter will be hard to mix and lumpy.) Once you have incorporated all of the flour, whisk in the melted butter and enough of the remaining milk to make a batter the consistency of heavy cream. Let rest at room temperature for 30 minutes or cover and refrigerate overnight. If you refrigerated the batter, bring to room temperature before proceeding – you may need to add a bit more milk to the batter if it has thickened too much overnight.

Heat a traditional, seasoned, steel crepe pan or 8-inch non-stick sauté pan over medium high heat. Using a pastry brush or paper towel, brush or wipe the pan with a thin film of the melted butter. Add a scant ¼ cup of batter and immediately rotate the pan, lifting it off the heat, so that the batter swirls and forms a thin even layer over the surface of the pan. Place the pan back on the burner and cook until it just begins to brown underneath and the top surface looks set, about 1 minute. Using the edge of a spatula, loosen the edge of the crepe from the pan and flip (your fingers work best at this point!) Cook just until browned lightly,
about 1 minute. Transfer the crepe to a plate. Repeat with the remaining batter — stacking the crepes directly on top of one another when cooked. Crepes will keep tightly wrapped in the refrigerator for 3 days, or frozen for 1 month. Let frozen crepes come to room temperature before separating from the stack.

Filling: Bring a large sauté pan of salted water to a boil over high heat. Add the asparagus and cook until tender crisp, about 2 minutes. Transfer the asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside.

In a medium sauté pan, melt 1 tablespoon of the butter over medium high heat. Add the mushrooms and cook until the moisture they release has evaporated and the mushrooms are golden brown. Set aside.

In a medium saucepan, melt the remaining 2 tablespoons of butter over medium high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the flour and cook, stirring, until light golden brown, about 2 minutes. Add the stock; bring to a boil, stirring briskly, and cook until thickened,
about 1 minute. Remove from the heat. Add the cream and ¼ cup Gruyere cheese, whisk until smooth. Season to taste with salt and pepper; set aside.

To assemble crepes: Place 2 tablespoons of the cheese sauce down the center of a crepe and top with a spoonful of the cooked mushrooms. Arrange 3 asparagus spears down the center of the crepe so that the tips extend just beyond the edge of the crepe. Roll up and place, seam side down, in the prepared baking dish. Repeat with the remaining crepes, sauce and filling. The crepes should fit snuggly in the dish. Sprinkle the remaining ½ cup grated Gruyere over the tops of the rolled crepes.
Bake, uncovered, until the crepes are warmed through and the cheese has melted, about 12-15 minutes. If you prefer a browner top, place under a heated broiler just until golden brown. Serve immediately.

Additional Tips

Nutrients per serving: calories 493; calories from fat 303; fat 34 gms; saturated fat 19 gms; cholesterol 182 mg; sodium 527 mg; carbohydrate 24 gms; dietary fiber 3 gms; protein 23 gms

Recipe and photo courtesy of the © California Asparagus Commission

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Broccoli, Bacon and Cheddar Chowder

Serves 6
8 slices bacon, chopped
2 tablespoons unsalted butter
1 onion, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash cayenne pepper
3 cups milk
2 cups chicken or vegetable stock
12 ounces Wisconsin red skinned potatoes, cut into 1/2-inch dice
2 cups cheddar cheese, shredded
1 tablespoon all-purpose flour
1 teaspoon hot pepper sauce, if desired
2 10-ounce boxes frozen chopped broccoli, thawed

Heat large pot over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with slotted spoon and transfer to paper towel lined plate and reserve. Pour off all but 2 tablespoons fat. Add butter and onion and cook for 6 minutes or until softened. Add flour and cook, stirring for another 2 minutes or until foamy.
Whisk in salt, cayenne pepper, milk and chicken stock and cook until it becomes smooth and creamy, about 3 minutes. Add potatoes and cook for 10 to 15 minutes or until potatoes are tender.
In bowl, toss cheddar with flour to coat.
Stir in cheese, a handful at a time, whisking after each addition until smooth. Add in hot pepper sauce if using. Add thawed broccoli and stir to heat. Do not boil. Taste for seasoning and adjust if necessary.
Ladle soup into heated bowls and garnish with reserved bacon.
Recipe excerpt used with permission. Text copyright 300 Sensational Soups (c) Carla Snyder and Meredith Deeds 2008 Robert Rose Inc.

For more recipes read: Hassle-Free Suppers to Savor

Crock Pot Pot Roast

Slow Cooker Pot Roast with Onions

Serves 4 to 6

1  (2 1/2-pound) boneless beef sirloin tip or chuck roast
1  tablespoon prepared horseradish
1 1/2  pounds yellow onions, trimmed and cut into 1/2-inch slices
1 pound Wisconsin red potatoes, trimmed and halved
1/2  pound carrots, trimmed, peeled and cut into 2 to 3-inch pieces
2 tablespoons fresh thyme leaves, stripped from stems
1 tablespoon chopped fresh rosemary (stems removed)
2 cups tomato juice
1  cup low-sodium beef broth
1/2 cup red wine (or additional beef broth)
2 tablespoons flour
Pepper and salt to taste (optional)

Trim fat from beef roast. Place roast in bottom of 5 to 6-quart slow cooker. Spread horseradish over surface of meat. Top and surround roast with onions, potatoes, and carrots. Sprinkle with thyme and rosemary and pour in tomato juice and beef broth. Cover and cook on high setting for 6 to 8 hours or until beef is fall apart tender.
Mix wine (or beef broth) with flour and pour mixture around meat in slow cooker. Gently stir flour mixture into existing sauce without disturbing the meat. Replace cover and cook on high setting for 15 minutes or until thickened. Before serving, season with pepper and salt to taste and garnish with sprigs of rosemary.

Read Hassle-Free Suppers to Savor for more recipes.

Cherry Cannoli Cups

48   wonton wrappers
¼   cup butter, melted
¼   cup sugar
2    cups chopped hazelnuts, divided
1    carton (15 oz.) part-skim ricotta cheese
4    oz. cream cheese, softened
3    Tbsp. confectioners’ sugar
1    Tbsp. hazelnut liqueur, optional
1    tsp. vanilla extract
2    jars (one 16 oz., one 10 oz.) maraschino cherries, drained

Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 tsp. hazelnuts.
Bake at 350˚ for 5-7 minutes or until lightly browned. Remove to a wire rack to cool completely.

In a large bowl, beat the ricotta, cream cheese, confectioners sugar, liqueur if desired and vanilla until smooth. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture.
Spoon 1 Tbsp. filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half.    Makes 4 dozen.

Holiday Entertaining – Something for Everyone!

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Praline Topped Apple Cranberry Bread Pudding

Praline Topped Apple Cranberry Bread Pudding With Butter Rum Sauce

Bread Pudding:
4     cups peeled and sliced Granny Smith apples (about 2 large apples)
1     cup sweetened dried cranberries
1/2  cup plus 2 tablespoons granulated sugar, divided
1     tablespoon ground cinnamon
8     large eggs
1     cup firmly packed light brown sugar
4     cups half and half
1     tablespoon vanilla extract
2     teaspoons grated orange peel
1/8  teaspoon salt
16   cups Brioche or other dense white bread, cut into 1 inch cubes (about 24 slices), toasted
Praline Topping:
1/3  cup butter, softened
1     cup firmly packed light brown sugar
1     cup pecans, chopped
Butter Rum Sauce:
1       cup butter, softened
3/4    cup granulated sugar
3/4    cup firmly packed light brown sugar
1/3    cup powdered sugar
2       egg yolks
1/4    cup heavy cream
1/3    cup dark rum

Bread Pudding Directions:
1. Combine apples, dried cranberries, 2 tablespoons of the granulated sugar and cinnamon in a medium bowl. Set aside.
2.    Combine eggs and remaining 1/2 cup granulated sugar and brown sugar in a separate medium bowl. Beat at high speed with a hand mixer 3 minutes; reduce mixer speed to low. Gradually mix in half & half, vanilla, orange peel and salt.
3.    Place bread cubes in large mixing bowl.
4.    Stir apple mixture into bread cubes, blending well. Pour beaten egg mixture over the bread mixture, mix well.
5.    Pour bread mixture into greased 13 X 9-inch baking dish. Refrigerate, covered, for a minimum of 30 minutes or overnight.
6.    Preheat oven to 350°F.
7.    Combine butter, brown sugar and pecans in a small bowl.
8.    Remove bread pudding from refrigerator; uncover. Sprinkle nut mixture over top of bread pudding.
9.    Bake pudding at 350°F for 40 to 50 minutes or until knife inserted near center comes out clean. Cool 20 minutes before serving. Serve with Butter Rum Sauce, if desired.

Butter Rum Sauce Directions:
1. Whisk butter and sugars in a heavy saucepan until smooth. Cook on low heat, whisking frequently, until small bubbles form around edge of mixture.
2. Whisk egg yolks and cream in a small bowl until blended. Whisk 1/2 cup hot butter mixture into the egg mixture. Pour mixture back into the saucepan. Continue whisking over low heat for about 5 minutes or until mixture has thickened slightly.  Do not boil.
3. Remove from heat; stir in rum.  Serve warm over bread pudding.

Recipe Source: Butterball

For more recipes read A Thanksgiving Celebration for All Ages

Spiced Turkey Recipe

Roast Turkey With Spicy Rub

3    tablespoons firmly packed light brown sugar
3    tablespoons kosher salt or sea salt
3    tablespoons paprika
2    tablespoons chili powder
2    teaspoons black pepper
2    teaspoons roasted cumin
1    teaspoon ground coriander
2    teaspoons garlic powder
2    teaspoons crushed red pepper flakes
1    Butterball® Turkey (12 to 14 pounds), thawed if frozen
6    tablespoons canola oil, divided

1.    Combine all ingredients except turkey and oil. Blend well.  (May be prepared 2 to 3 days in advance. Store mixture in an airtight container at room temperature.)
2. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Turn wings back to hold neck skin in place. Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan.
3. Brush outside of the turkey with half of oil; rub outside and inside cavity with spice mixture.  Cover and refrigerate 12 hours or overnight.
4. Preheat oven to 325°F.
5. Brush spiced turkey with remaining 3 tablespoons oil. Bake approximately 3 hours*, or until meat thermometer reaches 180°F when inserted in thickest part of thigh. Remove turkey from oven.
6. Let turkey stand 15 minutes before carving.
*Follow cooking times according to package directions; times vary by size of turkey.
Tip: For a spicier rub, increase crushed red pepper to 1 tablespoon and add 1 or 2 teaspoons cayenne pepper.

Recipe Source: Butterball

For more recipe ideas read A Thanksgiving Celebration for All Ages

82 Queen Award Winning She Crab Soup

For three consecutive years, 82 Queen was voted “Best City Restaurant” by the readers of Southern Living magazine; 82 Queen also received Wine Spectator’s Award of Excellence for five consecutive years.

1/4 lb. butter
1/4 lb. flour

1 cup heavy cream
3 cups of milk
2 cups of fish stock or water and fish base
1/4 lb. crab roe
1 lb. crab white meat

Melt butter and stir in flour to make roux. Add milk and cream. Bring to boil. Add remaining ingredients, simmer for 20 minutes. Garnish with sherried, whipped cream.

Recipe Source: 82 Queen

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Steamed Mussels – Cork Neighborhood Bistro

Steamed Mussels
1 Serving

18 PEI Mussels
2 Tablespoons Olive Oil
1 Tablespoon Shallots
1 Tablespoon Garlic
1 teaspoon Red Pepper Flakes
2 Tablespoon Tarragon
1/2 cup White Wine
2 Whole lemons (Juiced)
4 Tablespoons Butter (un-Salted)
1 teaspoon Salt
1/2 teaspoon Cracked Black Pepper
Grilled Artisan White Bread

1. Sautee mussels in oil
2. Add Garlic and shallots
3. Deglaze with white wine. Let steam until open
4. Add tarragon, red pepper flakes & salt-Pepper
5. Add lemon juice
6. Add butter
7. Plate with toasted white bread

Recipe Source: Cork Neighborhood Bistro a hidden gem in Old North Charleston

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Basil Garlic Pesto

Classic basic pesto recipe. Easy to make and delicious. Serve over any type of pasta or just spread on a nice Italian bread.

1/3 cup pine nuts
3 cloves garlic, finely minced
1 teaspoon lemon juice, fresh
1/2 cup Extra Virgin Olive Oil
2 cups (packed) of fresh basil leaves
salt and pepper to taste
1/2 cup Parmesan cheese

Add pine nuts, garlic, olive oil and lemon juice to a food processor. Pulse several times. Scrape down sides with rubber spatula. Add salt and pepper. Add basil a little at a time. Pulse as you go. Add Parmesan cheese and process.

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Zucchini Bread

Zucchini Bread

Overflowing with Zucchini? Try this easy to make and delicious Zucchini Bread Recipe. It is great served warm with melted butter. Yum.

3 eggs
2 cups sugar
2 cups shredded zucchini (about 3 medium)
1 cup oil
2 teaspoons vanilla
3 cups all-purpose flour
1/2 cup chopped nuts
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Preheat oven to 325F. Grease the bottoms only of two 9×5 pans. (solid shortening works best)

In a big bowl, beat eggs until a wire whip until foamy. Stir in sugar, zucchini, oil and vanilla. Add remaining ingredients and blend well by hand. Do not use a mixer.

Divide batter equally between 2 pans. Bake at 325F for 50 or 60 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes, remove from pans. Cool on wire rack.

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Poogans Porch Macaroni and Cheese

1/4 cup chopped country ham
1 cup heavy cream
1/2 cup shredded smoked gouda
1 1/2 cup cooked elbow macaroni
Salt and pepper to taste

1. Heat a sauté pan over medium heat
2. Add chopped country ham and render about 2 minutes
3. Add heavy cream and reduce by half.
4. Add shredded smoked gouda cheese and heat until melted.
5. Add cooked macaroni and heat through
6. Salt and pepper to taste.

Recipe Source: Poogans Porch – 72 Queen Street, Charleston SC

Mediterranean Kiwifruit Couscous

3/4 cup water
1/2 cup couscous
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil

In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.

Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for one to two days.
Additional Tips

Flavorful, Budget-friendly Fun Foods

Pimento (Red Pepper) Cheese-Bacon Burgers

A Bobby Flay Recipe
Prep Time: 15 minutes / Chill Time: 30 minutes
4 servings

1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne powder
1/4 pound extra sharp white cheddar cheese, coarsely grated
1/4 pound extra sharp yellow cheddar cheese, coarsely grated
1/3 cup drained and finely chopped roasted red peppers or piquillo
1-1/2 pounds lean ground beef
4 hamburger buns
8 thick slices double smoked bacon, crisp-cooked

Combine mayonnaise, salt, pepper and cayenne in large bowl with fork. Stir in cheese and roasted peppers. Cover and refrigerate at least 30 minutes.
Meanwhile, shape ground beef into 4 patties. Season, if desired, with salt and black pepper; set aside.
Grill or pan fry burgers, turning once, 8 minutes or until desired doneness. During last 30 seconds of cooking, evenly top each burger with cheese mixture, then cook covered until cheese melts slightly. Arrange burgers on buns, then evenly top with bacon.
Additional Tips

For more Bobby Flay recipes: Simply Delicious – Real Food Recipes by Bobby Flay