Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."
Also try: Dry-Aged Rib-Eye Steaks with Emeril's Maitre d'Hotel Butter
You can substitute two 16-ounce cans of whole beets for the fresh ones. Drain them and pat dry, then cut into wedges; continue with step 2. To remove beet skins, wait until the cooked beets cool, then rub off the skins using paper towels to protect your hands from the beet juice.
A few special touches turn these burgers into a memorable meal. To save time, form the patties up to a day ahead and refrigerate, covered tightly with plastic wrap, until needed; then heat the grill, cook the burgers, and serve.
Iceberg has a solid head of tightly wrapped creamy pale-green leaves that are crunchy and mild. The long, narrow, dark-green outer leaves of romaine have crisp ribs and a good strong flavor; the pale yellow heart is sweet.
To make the best pizzas, you'll need a pizza stone, which is placed on an oven rack and heats up while you prepare the dough, and a pizza peel, a flat board with a long handle that lets you deposit the pizza intact on the stone. If you don't have a pizza peel, use a large piece of cardboard instead.