1/2 small yellow onion, finely chopped
6 tablespoons brown sugar
2 teaspoon Cajun seasoning/hot sauce
1 teaspoon garlic powder
2 tablespoons steak sauce
1/4 cup Italian seasoned bread crumbs
1 pound ground beef chuck
Directions
Preheat an outdoor grill for high heat, and lightly oil grate.
In a medium bowl, mix ground chuck, onion, brown sugar, Cajun seasoning, garlic powder, steak sauce, and Italian seasoned bread crumbs. Form the mixture into four burger patties.
On the prepared grill, cook the burgers 3 to 5 minutes on each side, or to desired doneness.
Be sure to salt and pepper patties before grilling. 3 mins per side works for a hot pan too - no oil needed.
Need some vinegar-based condiments on bun to balance sweet of burger.
From:http://allrecipes.com/Recipe/Good-Burger/Detail.aspx
Saturday, May 14, 2011
Monday, November 15, 2010
Barbecue Pork Belly Sandwich with Quick Dill Pickles and Red Onions
http://www.saveur.com/article/Recipes/Make-Your-Own-McRib-Bigger-Better-and-Always-Available
Barbecue Pork Belly Sandwich with Quick Dill Pickles and Red Onions
Serves 2
Ingredients:
2 six-inch white sandwich rolls, split in half
1/2 small red onion, cut into batons
For the pork belly:
3 lbs. pork belly, trimmed into a 5" x 2.5" rectangle
salt and freshly ground black pepper
1 1/2 tbsp. vegetable oil
2 medium carrots, roughly chopped
2 medium yellow onions, roughly chopped
2 stalks celery, roughly chopped1 bay leaf
3–4 sprigs of fresh thyme
6 cups chicken stock or fresh water
For the pickles:
4 medium cucumbers, sliced
1 cup kosher salt
2 big pinches pickling spices (coriander seeds, bay leaf, peppercorns, dry mustard seeds, fennel and cumin seeds, cloves)
3 cloves garlic, peeled and smashed
5– 6 sprigs of fresh dill
2 cups water
2 cups white wine vinegar
1/4 cup sugar
For the BBQ sauce:
1 cup ketchup
1/4 cup water
1/4 cup apple cider vinegar
1/8 cup brown sugar
1 1/2 tbsp. yellow mustard
1 1/2 tbsp. onion powder
1 1/2 tbsp. garlic powder
1 tbsp. mesquite liquid smoke
1 1/2 tsp. cayenne pepper
1. Preheat oven to 350˚F.
2. Heat a heavy-bottomed, medium-size pot over medium-high heat. Season the pork belly with salt and pepper. Add oil to the pot and sear the pork on each side to a deep golden brown. Transfer pork to a plate and set aside.
3. Remove all but about 1 tablespoon of the fat from the pot. Add the chopped carrots, onions, and celery to the pot and cook, stirring occasionally, until the vegetables begin to soften. Add the bay leaf, thyme, and 2 cups of chicken stock or water. Bring to a boil, then lower heat to a simmer and reduce liquid by about half.
4. Place the pork back in the pot. Add the rest of the chicken stock or water. Bring to a simmer. Cover with a lid, place in the oven on the center rack, and let cook undisturbed for about 3 hours.
5. While the pork belly cooks, make the quick pickles: Cover cucumber slices with the kosher salt, making sure the slices are covered on both sides. Let sit for 30 minutes, then wash the salt off and place cucumber slices in a glass or stainless-steel bowl along with the pickling spices, smashed garlic, and fresh dill sprigs. Combine the water, vinegar, and sugar in a saucepan and bring to a boil. Pour the vinegar mixture over the cucumbers and allow to steep for 30 minutes. Remove the pickles from the bowl and lightly rinse them in water to remove the brine. Put the pickles in the refrigerator.
6. Now it's time for the BBQ sauce: Combine all ingredients in a saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon.
7. In a nonstick pan, melt a little butter, then add the sandwich rolls. Toast both rolls to a golden brown crust. Set aside.
8. When the pork belly is fork tender, remove it from the oven. With a slotted spatula, carefully remove the pork belly from the pot. In a bowl, combine the pork belly with the BBQ sauce, making sure to cover every inch of the meat. Slather a small amount of sauce on both the tops and bottoms of the sandwich rolls, then place the sauced pork belly on the bottom halves. Add pickles and red onions to each sandwich and cover with the top half of the bun.
Barbecue Pork Belly Sandwich with Quick Dill Pickles and Red Onions
Serves 2
Ingredients:
2 six-inch white sandwich rolls, split in half
1/2 small red onion, cut into batons
For the pork belly:
3 lbs. pork belly, trimmed into a 5" x 2.5" rectangle
salt and freshly ground black pepper
1 1/2 tbsp. vegetable oil
2 medium carrots, roughly chopped
2 medium yellow onions, roughly chopped
2 stalks celery, roughly chopped1 bay leaf
3–4 sprigs of fresh thyme
6 cups chicken stock or fresh water
For the pickles:
4 medium cucumbers, sliced
1 cup kosher salt
2 big pinches pickling spices (coriander seeds, bay leaf, peppercorns, dry mustard seeds, fennel and cumin seeds, cloves)
3 cloves garlic, peeled and smashed
5– 6 sprigs of fresh dill
2 cups water
2 cups white wine vinegar
1/4 cup sugar
For the BBQ sauce:
1 cup ketchup
1/4 cup water
1/4 cup apple cider vinegar
1/8 cup brown sugar
1 1/2 tbsp. yellow mustard
1 1/2 tbsp. onion powder
1 1/2 tbsp. garlic powder
1 tbsp. mesquite liquid smoke
1 1/2 tsp. cayenne pepper
1. Preheat oven to 350˚F.
2. Heat a heavy-bottomed, medium-size pot over medium-high heat. Season the pork belly with salt and pepper. Add oil to the pot and sear the pork on each side to a deep golden brown. Transfer pork to a plate and set aside.
3. Remove all but about 1 tablespoon of the fat from the pot. Add the chopped carrots, onions, and celery to the pot and cook, stirring occasionally, until the vegetables begin to soften. Add the bay leaf, thyme, and 2 cups of chicken stock or water. Bring to a boil, then lower heat to a simmer and reduce liquid by about half.
4. Place the pork back in the pot. Add the rest of the chicken stock or water. Bring to a simmer. Cover with a lid, place in the oven on the center rack, and let cook undisturbed for about 3 hours.
5. While the pork belly cooks, make the quick pickles: Cover cucumber slices with the kosher salt, making sure the slices are covered on both sides. Let sit for 30 minutes, then wash the salt off and place cucumber slices in a glass or stainless-steel bowl along with the pickling spices, smashed garlic, and fresh dill sprigs. Combine the water, vinegar, and sugar in a saucepan and bring to a boil. Pour the vinegar mixture over the cucumbers and allow to steep for 30 minutes. Remove the pickles from the bowl and lightly rinse them in water to remove the brine. Put the pickles in the refrigerator.
6. Now it's time for the BBQ sauce: Combine all ingredients in a saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon.
7. In a nonstick pan, melt a little butter, then add the sandwich rolls. Toast both rolls to a golden brown crust. Set aside.
8. When the pork belly is fork tender, remove it from the oven. With a slotted spatula, carefully remove the pork belly from the pot. In a bowl, combine the pork belly with the BBQ sauce, making sure to cover every inch of the meat. Slather a small amount of sauce on both the tops and bottoms of the sandwich rolls, then place the sauced pork belly on the bottom halves. Add pickles and red onions to each sandwich and cover with the top half of the bun.
Monday, October 11, 2010
Duck Confit with Red Cabbage
http://slimpickinspork.blogspot.com/2009/03/duck-confit_05.html
Four duck thighs
3 tbsp kosher salt (I don't measure too closely, see below)
2 bay leaves, broken in half
2 garlic cloves, sliced thin
4 whole cloves
3 peppercorns
4-5 cups of duck fat or lard-I generally find that about 1.5 lbs. is enough
Place duck in nonreactive container. Sprinkle both sides generously with salt. Press garlic cloves and bay leaves into duck (I usually focus on the exposed flesh, rather than the skin). Crush the cloves and peppercorns with a knife and sprinkle over duck thighs. Cover and refrigerate at least overnight.
Remove duck and rinse off seasonings. Cook it overnight in a slow cooker on low with the lid slightly ajar. Place the thighs in the cooker and pour over enough melted fat to cover completely.
When the duck is cooked, remove it from the cooker, place it in a clean plastic or glass container. Ladle the warm cooking fat over the duck until the legs are completely covered. There will be some cloudy stuff at the bottom-save this, do not throw it away! It is confit jelly and is totally amazing, as I show below. Refrigerate the duck in the fat.
When you are ready to eat the legs, place them on a baking sheet and cook under a hot broiler for about 5-10 minutes, or until the skin is crispy.
Here is a simple cabbage recipe:
Warm red cabbage and duck confit jelly salad:
2 tbsp confit fat
4 shallots, sliced thin
1 head of red cabbage, sliced thin 2 tsp kosher salt
1 tsp confit jelly
2 tbsp olive oil oil
1 tbsp sherry vinegar
In a dutch oven large enough to hold the cabbage, warm the confit fat over medium high heat. Add shallots and cook for three minutes, until soft and slightly crispy. Add cabbage and salt and cook, stirring regularly, for 15 minutes.
Meanwhile, prepare the vinaigrette: Combine confit jelly and vinegar, and, mixing constantly, pour in olive oil until incorporated. When cabbage is soft and wilted, remove pot from heat and stir in vinaigrette.
Four duck thighs
3 tbsp kosher salt (I don't measure too closely, see below)
2 bay leaves, broken in half
2 garlic cloves, sliced thin
4 whole cloves
3 peppercorns
4-5 cups of duck fat or lard-I generally find that about 1.5 lbs. is enough
Place duck in nonreactive container. Sprinkle both sides generously with salt. Press garlic cloves and bay leaves into duck (I usually focus on the exposed flesh, rather than the skin). Crush the cloves and peppercorns with a knife and sprinkle over duck thighs. Cover and refrigerate at least overnight.
Remove duck and rinse off seasonings. Cook it overnight in a slow cooker on low with the lid slightly ajar. Place the thighs in the cooker and pour over enough melted fat to cover completely.
When the duck is cooked, remove it from the cooker, place it in a clean plastic or glass container. Ladle the warm cooking fat over the duck until the legs are completely covered. There will be some cloudy stuff at the bottom-save this, do not throw it away! It is confit jelly and is totally amazing, as I show below. Refrigerate the duck in the fat.
When you are ready to eat the legs, place them on a baking sheet and cook under a hot broiler for about 5-10 minutes, or until the skin is crispy.
Here is a simple cabbage recipe:
Warm red cabbage and duck confit jelly salad:
2 tbsp confit fat
4 shallots, sliced thin
1 head of red cabbage, sliced thin 2 tsp kosher salt
1 tsp confit jelly
2 tbsp olive oil oil
1 tbsp sherry vinegar
In a dutch oven large enough to hold the cabbage, warm the confit fat over medium high heat. Add shallots and cook for three minutes, until soft and slightly crispy. Add cabbage and salt and cook, stirring regularly, for 15 minutes.
Meanwhile, prepare the vinaigrette: Combine confit jelly and vinegar, and, mixing constantly, pour in olive oil until incorporated. When cabbage is soft and wilted, remove pot from heat and stir in vinaigrette.
Basic Apple Pie Recipe
http://www.myhomecooking.net/apple-pie/
With all the booze-soaked apples left over from making Apple Pie liqueur, make edible rather than drinkable apple pie.
With all the booze-soaked apples left over from making Apple Pie liqueur, make edible rather than drinkable apple pie.
5 Tart Peeled Apples - or about that much worth of your pre-sliced, boozed apples - slice thinner if possible.
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
2 tablespoons butter
Mix all ingredients apart from apples first, then add apples, fill in pre-made crust , place butter in 4 chunks under pastry and bake for 50 minutes at 400 F. Put foil over the edges for this time, then remove, brush top with egg white and put back in the oven for 10 more minutes.
Done.
Done.
Jeffrey Morgenthaler's Eggnog
http://www.jeffreymorgenthaler.com/2009/egg-nog/
The best Eggnog recipe out - multiply all ingredients by 3 to fill a mason jar in one go.
The best Eggnog recipe out - multiply all ingredients by 3 to fill a mason jar in one go.
2 large eggsBeat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.
3 oz (by volume) granulated sugar
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum- Sailor Jerry's, Kraken etc
6 oz whole milk
4 oz heavy cream
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