No matter where you live or even the time of day - prepare this dish and you are transported to your river dock watching the shrimp boats come in and starting to feel very hungry. Enjoy Kitchen Guy’s home cooked version of a Southern restaurant classic.

Chef Jim Gray, Kitchen Guy - gives us a delicious every day recipe. Easy to prepare and just as spicy as you like it.

Kitchen Guy’s Lamb Burgers Recipe

Ingredients
For the Raita:
1 cup low-fat yogurt, plain
1/2 medium cucumber, peeled, seeded and finely diced
2 green onions, finely sliced
1/3 cup cilantro, chopped
1 tsp. ground cumin
1/2 tsp. ground ginger
Sea salt and pepper to taste

For the lamb burgers:
1 pound ground lamb
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
Pinch of cayenne
Salt and pepper to taste
4 whole wheat pita bread

Method
Make the Raita by combining the yogurt, cucumber, green onions, cumin and ginger plus the salt and pepper. Taste and adjust seasonings. Cover and set aside in the refrigerator until ready to use.

Kitchen Guy’s Braciole Recipe
Recipe adapted from Chef Sandy Hall

Ingredients
1 large bunch baby spinach
1 1/2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
6 medium garlic cloves crushed and chopped
3/4 cup panko (Japanese-style) breadcrumbs
2 pinches red pepper flakes
1/2 cup shredded Parmesan cheese
1/4 cup pine nuts, toasted
1 cup dry red wine
1 28 oz. can or jar of tomato sauce
1 1/2 lbs. sirloin steaks pounded thin enough to roll

Method
Preheat oven to 400. Sauté the spinach in the olive oil until the spinach wilts and reduces to about half its original volume. Add garlic, salt and pepper to taste and sauté a bit longer until the spinach is completely softened. Add balsamic vinegar and simmer for about 2 minutes. Remove from the heat to cool.

Kitchen Guy’s Ginger Snaps Recipe
by Chef Jim Gray

Ingredients

1 1/2 cups vegetable shortening
2 cups granulated sugar
3 Tbsp. raw (Turbinado) sugar
2 large eggs
4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground ginger
1/2 cup dark molasses

Method
Preheat oven to 350. In a large mixing bowl, cream together shortening and granulated sugar until light and fluffy. Beat in eggs one at a time. Sift together flour, baking soda and spices. Add dry ingredients to bowl with mixer at lowest speed. Add molasses and continue beating to combine.

Shape dough into 1-inch balls and place 2 inches apart on greased cookie sheets. Sprinkle with raw sugar crystals.

Kansas City Barbecue Sauce
Chef Jim Gray

Ingredients:

2 tsp. vegetable oil
1 medium onion, finely diced or minced
4 cups low sodium chicken broth
1 cup root beer
1 cup apple cider vinegar
1 cup dark corn syrup
1/2 cup dark molasses
1/2 cup tomato paste
1/2 cup ketchup
2 Tbsp. spicy brown mustard
1 Tbsp. Tabasco sauce
1/2 tsp. garlic powder
1/2 tsp. liquid smoke

Method:

Heat oil in a large, deep saucepan. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients except for liquid smoke. Bring to a boil, then reduce to a simmer and continue cooking until mixture is thick and has reduced to about 4 cups – about an hour. Stir in liquid smoke.

Sauce can be refrigerated in an air-tight container for up to two weeks.