A La Carte: News from the culinary scene
DINING OUT
QRUZERS, 340 N. BOULDER HIGHWAY, HENDERSON
Kimberly Lewis, chef/manager of this fresh-ground burger spot, is a graduate of the culinary school at Santa Barbara College. Burgers are Angus beef, ground daily, and french fries are peeled and cut on site and fried to order. Because it’s cooked to order it takes a little longer than some burger joints, but if you order online at www.Qruzers.com you can pick it up in the drive-through.
Favorites: Country Fried Burger is a battered and fried patty with lettuce, tomato, fried onion straws, cheddar and country gravy, $3.39, or $5.89 for a combo with fries and a drink. Spicy fried chicken coated with spicy batter and fried (also available grilled), $3.39 or $5.89 for a combo.
Burgers: Single, $2.39 or $4.89 for a combo; double, $3.89 or $6.39 for a combo; triple, $5.39 or $7.89 for a combo.
Fries: $1.59 for regular, $2.99 for chili-cheese.
Hot dogs: $1.89, or $2.89 for a combo; $2.89 or $5.39 for a combo with chili-cheese.
Burger toppings: American cheese, bacon, chili, grilled mushrooms, fried egg or fried onion straws, 50 cents each.
Hours are from 10 a.m. to 7 p.m. Mondays through Saturdays; closed Sundays. Call 564-2115 or visit www.Qruzers.com.
NEW BOOKS
FOR COOKS
LONG-COOKED GREEN BEANS
¼ pound smoked slab bacon or smoked sausage, sliced
2 pounds green beans, stems trimmed, cut into 2- to 3-inch lengths
Kosher salt and freshly ground black pepper
¼ to ½ teaspoon red pepper flakes
1 tablespoon cider vinegar
2 tablespoons unsalted butter
Bring 2 quarts of water to a simmer with the bacon in a 6-quart stockpot over high heat. Add the beans, and when the liquid returns to a simmer, turn heat to low and cook uncovered for 30 minutes.
Add 1 tablespoon salt, 1 teaspoon black pepper, the red pepper flakes and the vinegar. Cover and simmer on low 45 minutes (you should be left with just 1½ to 2 cups broth; if the beans appear to be boiling dry, add water if necessary by half-cups).
Season to taste with salt and add the butter, stirring to melt, before serving.
Serves 8.
— Recipe from “The Lee Bros. Charleston Kitchen,” by Matt Lee and Ted Lee (Clarkson Potter; $35)
NEW ON THE MARKET
Tired of fumbling for your tools when you’re working with citrus fruits? The Kuhn Rikon Citrus Tool Colori is designed to make the whole process much more simple. There’s a knife for cutting the fruit, a reamer for juicing it and a channel cutter for creating twists and other garnishes. The knife blade fits inside the reamer and the channel cutter folds up into the handle, for one simple, streamlined tool. It’s $20 at www.Amazon.com.
