Join us in celebrating the launch of Rachael Ray's new cookbook, Just In Time! at your local Williams-Sonoma store. Below, you will find the schedule for Rachael's book signing events, as well as one of our favorite recipes from Just In Time!
This is a ticketed event. Please call one of our locations below for further details.
We hope to see you there.
Rachael Ray at Williams-Sonoma Stores
Southlake: December 8, 2:00-4:00 pm
172 State Street, Southlake, TX 76092
817-416-5932
Rampart Commons: December 11, 1:00-3:00 pm
1001 South Rampart Blvd., Las Vegas, NV 89145
702-938-9480
Caribbean Burgers with Mango Salsa
2 pounds ground chicken, pork or turkey breast
1 1/2 teaspoons ground allspice, 1/2 palmful
1/2 teaspoon ground cinnamon (eyeball it)
1/2 teaspoon grated nutmeg (eyeball it)
1 teaspoon dried or ground thyme, 1/3 palmful
1/2 teaspoon cayenne pepper
1 tablespoon light or dark brown sugar
5 to 6 fresh basil leaves or 2 tablespoons fresh cilantro, your choice, chopped
Salt and black pepper
2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
1 ripe mango, peeled and cut in 1/4 inch dice
1 small red bell pepper, seeded and cut in 1/4 inch dice
1 jalapeño pepper, seeded and finely chopped
1/4 seedless cucumber, peeled and cut in 1/4 inch dice
Zest and juice of 1 lime
4 cornmeal kaiser rolls, split
Bibb lettuce leaves
Spicy specialty potato chips, any brand you like
Preheat the broiler.
Place the ground meat in a mixing bowl. Combine the dry spices and brown sugar in a small dish, then sprinkle evenly over the meat. Add the fresh basil or cilantro, lots of salt and black pepper, and mix with the meat to combine. Form the seasoned meat into 4 large patties. Make a divot in the center of each burger; as the burgers cook, the well will swell up and youll end up with a flat surfaceno burger-bulge.
In a large nonstick skillet heat the 2 tablespoons of EVOO, twice around the pan, over medium-high heat. Add the burgers to the skillet and cook until browned and cooked through, about 6 minutes per side.
While the burgers cook, make the mango salsa. In a small bowl, combine the mango, red bell pepper, jalapeño, cucumber and lime zest and juice. Season with salt to taste.
Toast the rolls lightly under the hot broiler.
Transfer the burgers to the toasted bun bottoms and top with Bibb lettuce, lots of salsa and the bun tops. Serve with a few chips alongside. Serves 4.
Adapted from Just In Time! by Rachel Ray (Clarkson Potter, 2007).
This is a ticketed event. Please call one of our locations below for further details.
We hope to see you there.
Rachael Ray at Williams-Sonoma Stores
Southlake: December 8, 2:00-4:00 pm
172 State Street, Southlake, TX 76092
817-416-5932
Rampart Commons: December 11, 1:00-3:00 pm
1001 South Rampart Blvd., Las Vegas, NV 89145
702-938-9480
Caribbean Burgers with Mango Salsa
2 pounds ground chicken, pork or turkey breast
1 1/2 teaspoons ground allspice, 1/2 palmful
1/2 teaspoon ground cinnamon (eyeball it)
1/2 teaspoon grated nutmeg (eyeball it)
1 teaspoon dried or ground thyme, 1/3 palmful
1/2 teaspoon cayenne pepper
1 tablespoon light or dark brown sugar
5 to 6 fresh basil leaves or 2 tablespoons fresh cilantro, your choice, chopped
Salt and black pepper
2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
1 ripe mango, peeled and cut in 1/4 inch dice
1 small red bell pepper, seeded and cut in 1/4 inch dice
1 jalapeño pepper, seeded and finely chopped
1/4 seedless cucumber, peeled and cut in 1/4 inch dice
Zest and juice of 1 lime
4 cornmeal kaiser rolls, split
Bibb lettuce leaves
Spicy specialty potato chips, any brand you like
Preheat the broiler.
Place the ground meat in a mixing bowl. Combine the dry spices and brown sugar in a small dish, then sprinkle evenly over the meat. Add the fresh basil or cilantro, lots of salt and black pepper, and mix with the meat to combine. Form the seasoned meat into 4 large patties. Make a divot in the center of each burger; as the burgers cook, the well will swell up and youll end up with a flat surfaceno burger-bulge.
In a large nonstick skillet heat the 2 tablespoons of EVOO, twice around the pan, over medium-high heat. Add the burgers to the skillet and cook until browned and cooked through, about 6 minutes per side.
While the burgers cook, make the mango salsa. In a small bowl, combine the mango, red bell pepper, jalapeño, cucumber and lime zest and juice. Season with salt to taste.
Toast the rolls lightly under the hot broiler.
Transfer the burgers to the toasted bun bottoms and top with Bibb lettuce, lots of salsa and the bun tops. Serve with a few chips alongside. Serves 4.
Adapted from Just In Time! by Rachel Ray (Clarkson Potter, 2007).
