Weston Native Celebrity Caterer & Lifestyle Guru Lulu Powers will be signing Lulu Powers Food to Flowers at the Winter Farmers Market at Norfield Grange!
About the Author
Lulu Powers is a best-selling author and entertaining designer, celebrated for her accessible culinary creations, and impeccable styling. Revered among Hollywood elite and New York luminaries, Lulu's fresh approach to hassle-free entertaining - from food to flowers - has made her a sought-after talent, inspiring mentor, and credible entertaining lifestyle expert. An arbiter of taste and style, Lulu is revolutionizing the way America entertains with her fuss-free philosophy, and innovative ideas that transform mundane objects into objet d'art and everyday settings into memorable occasions. With an insistence on infusing color, personality and imagination into every element, she creates a playground for the senses. A former celebrity chef noted for her flawless taste and chic, artful design, Lulu has a flair for balancing superb food and striking décor. Her client list boasts a staggering collection of talent including Will & Jada Smith, Madonna, Bill Clinton, Arianna Huffington, among others. One of six children, Lulu was raised in Weston, Connecticut. She currently resides in Los Angeles with her husband, acclaimed fashion photographer Stephen Danelian, and their two dogs, Teddy Kennedy and Mr. Pickles.
Lulu Powers Food to Flowers By Lulu Powers ISBN 978-0061493270• $34.99 • Hardcover • 288 pages • April 6, 2010 William Morrow Cookbooks
From Lulu Powers Food to Flowers
Burger Bites with Lulu’s Special Sauce Makes 30 to 35
I've been a condiment queen my whole life. I love sauces! This sauce is even good for dipping with potato chips, and it's also good on any sandwich or hot dog.
For the Burgers
1 pound ground beef
3 tablespoons barbecue sauce
1 teaspoon Lindberg-Snider Porterhouse and Roast Seasoning
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 loaf sliced potato bread
For the Sauce
1 cup mayonnaise
2 teaspoons yellow mustard
2 tablespoons ketchup
1 tablespoon barbecue sauce
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
2 tablespoons sweet pickle relish
2 teaspoons prepared horseradish
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
1 teaspoon Lawry's Seasoned Salt
1/4 cup chopped cornichons
2 tablespoons chopped peperoncini
4 garlic cloves
1/2 teaspoon ground white pepper
1/4 cup chopped scallion, both white and green parts (optional)
In a large bowl, mix the ground beef, ketchup, barbecue sauce, porterhouse seasoning, cumin, and pepper together until well incorporated. Shape the mixture into 1 1/2-inch patties. Roll out the bread with a rolling pin. Using a 1-inch cookie cutter, cut 4 rounds out of each slice of bread and set aside. Combine all the sauce ingredients in the bowl of a food processor and pulse until smooth. In a sauté pan over medium-high heat, sear the patties for 1 to 2 minutes on each side for medium-rare, or until done to your liking. Serve the burgers between 2 potato bread rounds, with a dollop of sauce on each patty.