The Last Burger Recipe You’ll Ever Need
• 1 medium mixing bowl
• 1 frying pan
• 1 frying pan cover or aluminum foil
• 1 spatula
• 1 kitchen knife
• 500g ground beef
• 6 hamburger buns
• 1 brown onion (as finely chopped as possible)
• 1/2 spanish onion (sliced as rings)
• 1 clove of garlic (finely chopped)
• 3 tbsp soy sauce
• 6 tbsp sweet chilli sauce
• 2 tbsp cooking oil
• several slices of cheddar cheese
• ketchup (optional but recommended)
• mustard (optional but recommended)
• mushrooms (optional)
• beetroot (optional)
• lettuce (optional)
* If you want your burger bun toasted, pop it in the oven on low heat before cooking the burgers. They should be just ready when the burgers are done.
1. In a medium sized mixing bowl, combine the beef, white onions, garlic, sweet chilli sauce, and soy sauce
2. With your hands, press the meat mixture into 4 tennis-ball sized balls, or 6 squash-ball sized balls
3. Flatten each of the balls into round disks about 1/2 inch - 2/4 inch thick
4. Add the flattened meat balls to a warmed (medium heat), oiled frying pan. If you want cooked mushrooms, add them to the pan at this point.
5. Cook on one side for about 3-5 minutes
6. Flip the burgers
7. Place a few spanish onion rings on top of each burger, then cover each with some cheese
8. Cover the frying pan, and turn down to low heat for 3 more minutes
9. Remove the cover and serve each burger between the halves of a sliced hamburger bun. Add condiments, lettuce, etc to taste.
I originally posted this as a blog yesterday. This looks like a better place for it.
Here is something I came up with to the delight of my daughter and pretty much whoever else eats them. It came about from thinking about all the things people put in cornbread (spinach and cheese, jalepenos, onions, cracklins, and the addictive broccolli and cheese corn bread). Its kind of a mix between a corndog, a pig-in-blanket, and corn muffin...and its very obvious. The name "Cone Tang" came from a little teasing about my southern ayakcent so cone=corn and tang=thing (nothing to do with tangy taste). It was hilarious when my daughter walked into the kitchen asking "Are those cone tangs done yet Daddy".
1 box Jiffy corn muffin mix
1/4 cup milk
4 hot dogs
You'll also need
Mini Muffin Pan (24 serving), Bowl, Whisk, Spoon
Basically you just prepare the corn muffin mix according to the directions. Cut the hotdogs into 24 pieces around the size of the tip of your thumb. Then spoon some of the corn muffin mix into the bottom of the muffin pan holes, place a piece of hotdog in it, spoon more of the cornbread mix on top (or you could just fill the pan holes around 1/2 full then press the pieces of hotdog down into them). Just remember to leave some room in the pan holes for the muffins to rise. Cook according to the directions on the Jiffy box and when you're done you have 24 little portable, bite-sized, corndog, pig-in-blanket...cone thangs. Play around with it.
* 1 narrow Italian or French loaf of bread
* 1 head garlic, cut in 1/2 crosswise
* 2 tablespoons extra-virgin olive oil
* Kosher salt and pepper
Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.
Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.
OK guys. If you really want to impress the wife or the girlfriend with something Italian, here's something you can make that's out of the ordinary. It's great if the love of your life is gluten intolerant, so you'll get brownie points for the meal AND the fact you made something special she could eat. Anyway, here it is.
Stuff Chicken Breasts
3-4 boneless, skinless chicken breasts
1/2 green or red pepper, diced
1/2 small onion, diced
2 oz mushrooms, diced (optional)
2 cloves garlic, minced
1 can tomato sauce
1 can tomato paste
basil, salt, pepper (to taste)
shredded mozzarella cheese
1. Preheat oven to 375.
2. Combine green or red pepper, onion, mushrooms and ONE clove of the garlic in a small bowl and mix thoroughly
3. Pound chicken breasts to 1/4 inch thickness.
4. Put a handful of the veggie mix onto a chicken breast and cover with small quantity of cheese.
5. Fold over and add skewer to keep from opening.
6. Place in glass cooking dish and repeat for remaining chicken breasts.
7. Mix sauce and paste in a medium bowl with seasonings and dilute with water or red wine to desired consistency.
8. Pour sauce mix over chicken breasts and cover sauce with any remaining veggies.
9. Place in oven for 40 minutes. Remove and cover with more cheese. Place in oven until cheese is melted.
1 Tablespoon diced garlic
1 Tablespoon minced onion
1 - 2 mushrooms sliced
1/4 cup each more or less of broccoli florets, pickled artichoke hearts, Diced tomatoes, or what ever are your favorites
1/4 cup boned cooked chicken bite sized pieces
1/4 cup good white wine - optional
1/2 - 1 cup chicken stock (Use veggie stock and omit chicken for vegetarian meal.)
1/2 - 1 cup spaghetti sauce (you can use a jarred sauce or home-made)
splash of heavy cream (Optional)
Start water to boil for pasta. Cook pasta while following the remaining directions. ( I like penne pasta for this.)
Sauté finely minced onion and garlic in olive oil till soft (more or less to taste)
Add sliced mushrooms and sauté for about a minute. Then add other veggies and the chicken. Add what you like and use as much or as little as you want. Just remember to add quick cooking veggies, like frozen peas, later.
Sauté for a few seconds to mix and add white wine and reduce until almost gone. Then add the chicken stock and the sauce. (Wine is not required if used do not use cooking wine!) If you do not use wine add a little more stock.
Simmer till the sauce is as thick as you like and the veggies are cooked. Finish with cream and/or butter and about 1/4 cup good Parmesan cheese.
Toss with cooked pasta and serve with additional cheese on the side.
This should serve two, depending on how many veggies are used.
5 large eggs
3/4C raw honey
3C heavy cream
3T Instant coffee
1. Separate the yolks of 4 eggs.
2. Put yolks in the mixing bowl.
3. Add 5th egg, yolk and white.
4. Beat until pale yellow and a little fluffy
5. Add raw honey and beat for a couple minutes.
6. Add 3T of coffee along with 3C heavy cream
7. Beat till all mixed
8. Pour in your ice cream maker and freeze according to the manufacturer's directions.
When it is finished it will have a very silky mouth feel. Freeze it overnight for a firmer texture. Enjoy!
If you are a green tea lover then you can substitute Matcha powder for the coffee.
Great group... great stuff! How about a good ol' barbecue rib recipe for the panel? Note that this requires (ideally) a charcoal grill where you can do indirect cooking, but it's worth it!
- 1 rack (or multiple racks) of baby back ribs
- Bottle of mustard (good old yellow mustard is just fine)
- Dry rub of your choice (there are hundreds of recipes, based on your preference)
- Apple juice or apple cider
- Wood chips for smoking (I like hickory for ribs, but almost any kind will work)
- Charcoal grill
- A grill safe vessel for water (like an aluminum pan)
- Plastic wrap
- Aluminum foil
- Basting brush
The first thing you need to do is remove the nasty skin from the underside of the ribs (the bony side). I have heard this called "silverskin", and it runs the length of the rack. If you pierce it with a sharp knife, if peels off fairly easily in one or two sheets.
At least several hours before cooking (overnight is best!), paint a fine layer of mustard over the ribs on both sides, followed by a generous coating with the rub (I like to coat until I can brely see the mustard, if at all). Press the rub gently into the ribs, wrap them in plastic wrap, and put them down for a long nap in the fridge.
About an hour before grilling, bring the ribs out of the fridge to get them to room temperature. This is also the time grab those wood chips and place them in a bowl full of water to get them nice and hydrated.
Start your coals... I use a chimney starter, but you can get them fired up however you like. When they are grey and ashed over, pile them up on one side of the grill. Place that grill safe vessel on the opposite side and fill it with about 1/2" to 1" of water. This will sit under the ribs, and help keep them moist.
Now all is in readiness. Take the unwrapped ribs and place them on the "cold side" of your grill, away from the coals. Grab a fistful of wet wood chips, shake them out, and sprinkle them over the hot coals. When they start to show grey/white smoke, close the grill lid and step away.
Over the course of the next several hours you will slowly cook the ribs to perfection. The trick is to only open the grill when necessary, maintaining a steady heat (200-225 degrees is the goal). I usually open the grill once every 60-90 minutes to perform the following maintenance steps:
- Spray the ribs with the apple juice for flavor and moisture.
- Rotate the ribs (front to back, top to bottom, and side to side if cooking multiple racks).
- Toss another handful of wood chips on the coals to continue adding smoke.
- Add charcoal to keep the heat up (every couple of hours, depending on your grill).
This step, my friends, is the Essence of Man. Now is the time to ruminate on life, discuss important world issues, break down the local sports teams, debate philosophy, etc. Beer and cigars are nearly mandatory for this step, for patience is required.
How do you know when you're done? Well, I usually start checking at the four hour mark, looking for the rib bones to twist and pull easily from the meat. That means tender and tasty. When you reach that point, it is time to serve!
I sometimes make my own BBQ sauce for dipping, but these ribs are moist and tender by themselves! You can also do the same thing with chicken (thighs with the skin on are my afvorite, but any whole pieces will do!), and add them about an hour after you start the ribs.
I have also cheated on this recipe, I confess. If time is of the essence, you can start them wrapped in foil on the hot side of the grill to let them braise in their own juices, and then smoke them to a fine finish.
"Just know that (in my very humble opinion) gins that do well in a G&T often taste bad in a martini. Hence many people tell me they don't like martinis, and then they tell me what gin they use and I go "a-ha!".
But if you…"