Epicurean-Chef | Copy Cat Recipes

May is Hamburger Month. However, it also the advent of summer, the perfect season to put on a grilling apron and fire up the grill during the warm months when people love to be outdoors. Morton’s The Steakhouse shares with all grilling enthusiasts its all-American favorite the “Million Dollar” hamburger and other grilling tips. All you need to do is follow the recipe, and you can have this signature burger right in your own back yard for family and friends.

• Morton’s “Million Dollar” Hamburger recipe for Six Hearty Appetites

Looking for some great seasonal pasta recipes? Subscribe to the Barilla Web site (www.barillaus.com) and you’ll regularly receive terrific recipes for hot and cold pasta dishes. The site is especially helpful for beginner cooks. Not only are there loads of recipes for all cooking levels, but each featured recipe includes a photo of the type of pasta. In no time at all, you’ll know the difference between ravioli, rotini, rigatoni and more. Most featured recipes generally include seasonal ingredients. For example, May’s featured recipe is whole-grain spaghetti with crispy pan¬cetta and asparagus. The dish teams pasta with fresh as¬paragus, cherry tomatoes, savory Italian pancetta and freshly grated Parmigiano cheese.

• PENNE WITH FRESH HERBS AND CHEESE PESTO

Let the grilling begin. I find that most chefs who spend their time in the kitchen at work, love their outdoor grills at home. So, we asked five area chefs to give us their favorite way to grill. We have a mix of rubs and sauces, spicy and rich, salmon and lamb, and surely at least one of these recipes will appeal to you.

• Richard Mount’s ORANGE-CHIPOTLE BARBEcUE GLAZE
• John Berryhill’s Grilled Corn Salsa
• Chef Lou’s BBQ Rub for Salmon
• Chef Lou’s Simple BBQ Mop Sauce
• David Knickrehm’s Lamb Souvlaki
• jonathan mortimer’s Grilled Eggplant
• Spicy Tomato Marinade