|
|
Reply
| | From: Genie· (Original Message) | Sent: 5/23/2008 8:50 PM |
|
Reply
| | From: Genie· | Sent: 6/1/2008 9:20 PM |
Burgers a la Francaise - 1 pound lean ground pork
2 tablespoons red wine 1 crushed garlic clove 1 teaspoon freshly ground black pepper 4 to 8 ounces Brie cheese - In medium bowl, mix pork, red wine , garlic, and pepper; pat into four patties.
- Grill over medium hot coals about 5 minutes on each side; before removing from grill add a wedge of Brie cheese to each burger. Close grill hood, let cheese melt about 1 minute.
- Serve burgers open faced on grilled Italian bread.
Serves 4. | |
|
Reply
| | From: Genie· | Sent: 6/6/2008 3:31 AM |
Grilled Bratwurst with Onions
8 servings
Ingredients
8 uncooked bratwurst links
12 ounces beer (1-1/2 cups)
2 tablespoons packed brown sugar
1 tablespoon prepared mustard
1 teaspoon chili powder
Several dashes bottled hot pepper sauce
2 cups hickory or oak wood chips
3 medium onions, sliced
3 tablespoons butter or margarine
1 teaspoon chili powder
8 French-style rolls, split and toasted
Purchased sweet pepper relish ( or make your own )
Directions
1. Use the tines of a fork to pierce several holes in each bratwurst.
Place bratwurst in a resealable plastic bag set in a shallow dish. For
marinade, in a medium bowl combine beer, brown sugar, mustard, 1
teaspoon chili powder, and the hot pepper sauce. Pour over bratwurst;
seal bag. Refrigerate for 6 to 24 hours, turning bag occasionally.
2. At least 1 hour before smoke cooking, soak wood chips in enough water
to cover. Drain before using.
3. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch
square. Place onions in center of foil. Dot with butter and sprinkle
with 1 teaspoon chili powder. Bring up 2 opposite edges of foil; seal
with a double fold. Fold remaining ends to completely enclose onions,
leaving space for steam to build. Refrigerate the packet until ready to
grill. Drain bratwurst, reserving marinade.
4. Arrange medium-hot coals around a drip pan. Test for medium heat
above the pan. Sprinkle the drained wood chips over the coals. Place
bratwurst on the grill rack over drip pan. Place onion packet next to
bratwurst on grill rack directly over coals. Cover and grill for 20 to
25 minutes or until an instant-read thermometer registers 160 degree F
when inserted near the center of a bratwurst, brushing once with
marinade halfway through cooking. (For a gas grill, preheat grill.
Reduce heat to medium. Adjust for indirect grilling. Grill as above,
except add drained wood chips according to the manufacturers directions.)
5. Remove bratwurst and onion packet from grill. Serve bratwurst on
toasted rolls and top with onions and sweet pepper relish.
Source Better Homes and Gardens Weekly Recipe Mailer
|
|
Reply
| | From: Genie· | Sent: 6/6/2008 7:25 PM |
Pulled Pork If you grew up or traveled through the Carolina's, you know this dish is the very definition of BBQ. The traditionalists in this area will prepare this by cooking the "whole pig over whole logs." It is then served, piled high on the cheapest buns you can buy and topped off with a dollop of creamy cole slaw. Depending where in the region you travel, the sauces, always served on the side, can run the gamut from vinegar to tomato to mustard based. So, how close can we come to duplicating this process for the average cook? Well, honestly, not very! BUT…�?you can still make a very wonderful and tasty pulled pork in the oven. You will miss the subtle taste of smoke, from those whole logs, but that is part of the price you must pay to cook in the oven. Pulled pork starts with a cut of pork commonly referred to as "pork butt" or "Boston butt". Unlike its name may seem to imply, this is NOT cut from the pig's ass!! It is the upper part of the entire shoulder. The shoulder is comprised of 2 cuts, the butt and the picnic. The picnic can be used for making pulled pork as well, but the butt is the more traditional cut. The butts are most likely shipped to your butcher in pairs, packed in cryovac, and the weight of each butt is around 7-9 pounds, making the total package 14-18 pounds. Many times, by the time it gets to the display case, it has been further cut in half and will weigh between 4-5 pounds. I always like to request a full butt and ask if I can have one directly from the cryovac package. The weight will make a difference when cooking, so choose whatever size is most convenient. I tend to cook only the larger, bone-in, 7-9 pounders. Pulled pork freezes very well and can be re-heated with fantastic results. So, why not cook a bunch! OK, you have the butt, now what? There is very little trimming needed. I have always cut only the outside layer of fat away. Cut any fat off and trim right to the meat. 2 reasons why you want do this…there is plenty of internal fat to keep the meat moist and the rub will more easily disperse throughout the meat. Once you have trimmed, now you can prep. You will want to cover the entire butt with a rub. This rub is nothing more than a variety of spices blended together. Below are 2 that I have used with some success. Feel free to experiment with your own blend! South-of-the-Butt Rub 4 tablespoons paprika 2 tablespoons salt 2 tablespoons granulated sugar 2 tablespoons brown sugar 2 tablespoons cumin 2 tablespoons chili powder 2 tablespoons pepper 1 tablespoon cayenne pepper Mix together. Use liberally! Memphis Style Pork Rub 4 tablespoons paprika 2 tablespoons celery salt 2 tablespoons salt 2 tablespoons black pepper, coarsely ground 2 tablespoons cumin powder 2 tablespoons dark brown sugar 1 tablespoon turbinado sugar 1 tablespoon dried oregano 1 tablespoon cayenne pepper 2 teaspoons dried sage 2 bay leaves 1 teaspoon dry mustard Crush the bay leaves and combine all ingredients. Prior to applying the above rub, you will want to moisten the butt with either olive oil or some cheap, yellow mustard. The mustard adds a nice crisp "bark" to the outside layer of meat, yet does not have the overpowering taste of mustard. Slather either of these all over the butt and then apply your rub. Now, you have a choice, you can let this sit overnight and allow the spices to "mingle" OR you can cook it immediately. If aging over night, wrap in plastic wrap and refrigerate. Allow the roast to come up to room temp prior to cooking the next day. How you cook this cut is the most important part to getting a nice moist pulled pork. This cut of pork is loaded with internal fat. It is this fat that we want to "render" away. Scientifically speaking, the connective tissues and collagen will start to break down at temps of around 150-160 degrees F. This is exactly what we want to happen. The great secret to allowing this process to occur is to try and keep the meat temp between 150-170 degrees F. The longer you can hold those temps, the more this fat will render. So, how do you achieve this? By cooking the meat at very low oven temps. We cook all of our pork butts at a temp of 225 degrees F. For you at home, I would set the oven at 250 degrees F and plan on taking 2 hours per pound. This will still assure you that the meat temps will stay in those ranges for a long time. In the end, we want the meat temp to reach and exceed 200 degrees F. This can be measured with a regular meat thermometer, just be sure you stick it into meat and not fat OR you can stick a fork into the butt and twist it; it should twist easily. Cook the butt in a roasting pan with a rack to hold it above the fat that will render out. Half of this butt will cook away, so there will be lots of fat! You may have to empty your pan, so keep an eye on this. Cook the butt UNCOVERED. The goal is to make that outside bark nice and crispy (without burning). The only way to do that is to expose the butt to the heat of the oven. If you were to cover the pan in any way, you will produce steam which will prevent the formation of a nice crispy bark. Let the butt cook for about 3 hours before looking at it. At this point, you can open the oven and "mop" the meat. Mopping is applying a liquid to the surface of the meat...this will help to keep it moist and add some flavor. I use a very simple mop of 3 parts apple juice or cider and 3 parts cider vinegar and 1 part of olive oil. This can be applied with a brush, a mop, or a spray bottle. You can now mop every couple hours or as often as you would like. I believe the 2 hour per pound estimate will be accurate 90% of the time. However, one of 2 things will invariably happen when cooking a butt...it will finish early or it will finish late. What to do? To speed up the cook, take the butt out of the oven, turn the oven up to 300 degrees F. Wrap as tightly as possible in heavy duty foil and place back in the oven. It will still take some time to finish so plan accordingly. If it finishes early, remove from oven and turn oven off. Wrap as tightly as possible in heavy duty foil and return to the (unheated) oven. You can hold like this for several hours. Once the butt is finished you can now "pull" the meat. Let it cool to the point where you can handle it. Then use your hands to pull strands of the meat. A pair of forks will also prove helpful when pulling the meat. There may still be pockets of fat, so remove these as you start pulling. Place this pulled meat into whatever serving vessel you plan on using. Be sure to mix in the nice darkened bark of the outside meat with the inside meat. This allows the flavor of that rub and mop to be distributed within the meat. Now you can build your pulled pork sammiches. | |
|
Reply
| | From: Genie· | Sent: 6/25/2008 2:26 AM |
Pacific Lamb Patio Burgers Recipe 6 Servings Ingredients - 1½ lbs lean ground lamb
- 1 small onion, grated
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon pepper
- 3 slices processed Swiss cheese, cut into strips
- 6 split Kaiser rolls or hamburger buns
- Lettuce
- Tomato slices
- Onion rings
- Mayonnaise
- Dijon mustard
Preparation Mix the ground lamb lightly with onion, Worcestershire sauce, and pepper. Shape into patties about 1 inch thick. Grill the patties over moderate coals, 4" from heat, for 7-8 minutes per side, until cooked through. Crisscross cheese strips on top, dividing evenly. Grill 1 minute longer or until cheese melts. Serve lamb burgers on toasted buns or rolls. Top with your choice of lettuce, tomato, onions, and condiments. | |
|
Reply
| | From: Genie· | Sent: 7/7/2008 1:01 AM |
Terrific Teriyaki Burgers 1 1/2 cups soft bread crumbs 1/4 cup chopped onion 1/4 cup water 2 tablespoons sugar 1 tablespoon soy sauce 1 clove garlic, minced Dash ground ginger 1 1/2 pounds lean ground beef 6 hamburger buns, split and toasted Sliced cucumbers (optional) Lettuce leaves (optional) - Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4-inch-thick patties.
- For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 15 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160 degrees F, turning once.
- For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.
- Serve burgers in buns topped, if desired, with sliced cucumbers and lettuce.
Makes 6 servings. Test Kitchen Tip: When grilling, to test for medium heat, you should be able to hold your hand over the heat at the height the food will cook for 4 seconds before having to pull your hand away. | |
|
Reply
| | From: Genie· | Sent: 7/10/2008 4:55 AM |
| 2 lbs. ground beef 1 onion, chopped 1 t. salt 1 t. pepper 1 t. dried basil | 1/3 c. teriyaki sauce 1/4 c. Italian seasoned bread crumbs 1 T. grated Parmesan cheese 6 slices American cheese 6 onion rolls | Mix together beef, onion, salt, pepper and basil. Add teriyaki sauce, bread crumbs and Parmesan cheese; mix well. Divide into 6 patties. Grill to desired doneness; top with American cheese. Serve on onion rolls. Makes 6 sandwiches. | | | |
|
Reply
| | From: Genie· | Sent: 8/10/2008 8:27 PM |
BBQ Chicken Wrap Sandwiches
Prep: 15 min - Total: 29 min
1 lb. boneless skinless chicken breast halves 2 medium green or red peppers, cut into wedges 1 medium onion, sliced 1 cup KRAFT or BULL'S-EYE Original Barbecue Sauce 4 TACO BELL HOME ORIGINALS Flour Tortillas
PLACE chicken and vegetables on greased grill over medium coals.
GRILL chicken 6 to 7 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side or until crisp-tender, brushing each frequently with sauce.
SLICE chicken and vegetables into thin strips. Divide filling among tortillas; roll up. Serve with additional barbecue sauce, if desired.
Makes 4 servings
Nutritional Info Per Serving: Calories 470, Total fat 8 g, Saturated fat 2 g, Cholesterol 65 mg, Sodium 1240 mg, Carbohydrate 64 g, Dietary fiber 4 g, Sugars 18 g, Protein 32 g
This recipe created by Kraft Foods | |
|
Reply
| | From: Genie· | Sent: 8/12/2008 7:47 PM |
Goat Cheese with Grilled Eggplant and Roasted Peppers on Olive Bread 1-2 ounces fresh goat cheese (2 tablespoons = 1 ounce) 2 slices olive bread or any rustic country bread 3 1/4 inch grilled eggplant slices* 1/2 large roasted red pepper** 1 teaspoon lightly salted butter 1. Spread goat cheese on one side of bread. 2. Place eggplant and pepper on the other piece of bread. 3. Close sandwich. 4. Spread evenly 1/2 teaspoon of butter onto each slice of bread. 5. Grill over moderate heat for approximately 3-4 minutes. *To grill eggplant: Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes. **To roast peppers (also available in jars): Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled. Makes 1 sandwich. | |
|
Reply
| | From: Genie· | Sent: 10/24/2008 2:22 AM |
Pork Patties with Tangy Sweet Barbecue Sauce
Ingredients
1 pound lean ground pork
1 teaspoon sausage seasoning
Tangy Sweet Barbecue Sauce (see recipe below)
8 slices Texas toast or 4 hamburger buns or kaiser rolls, split
Leaf lettuce
Tomato slices
Onion slices
Directions
1. Combine ground pork and sausage seasoning in a large mixing bowl.
Form mixture into four 3/4-inch-thick patties.
2. For a charcoal grill, place patties on the grill rack directly over
medium coals. Grill, uncovered, for 14 to 18 minutes or until an
instant-read thermometer inserted into the center of a patty registers
160 degree F. Turn patties halfway through cooking time and brush with
Tangy-Sweet Barbecue Sauce.
3. For a gas grill, preheat grill. Reduce heat to medium. Place patties
on the grill rack; cover and grill as above.
4. Serve patties on Texas toast or buns topped with lettuce, tomato
slices, and onion slices. Pass additional Tangy-Sweet Barbecue Sauce.
Makes 4 servings.
Tangy Sweet Barbecue Sauce:
Combine 1 cup catsup, 1/2 cup packed brown sugar, 1/3 cup granulated
sugar, 3 tablespoons cooking oil, 2 tablespoons vinegar, 1 tablespoon
honey, and 2 teaspoons Worcestershire sauce in a medium saucepan. Stir
over medium heat till the sugars dissolve and sauce is hot. Cover and
refrigerate up to 1 week. Makes 1-3/4 cups.
| |
|
Reply
| | From: Genie· | Sent: 10/28/2008 7:20 PM |
Saucy Pizza Burgers
Taste of Home
"This burger is simple and tastes like a little bit of Italy," reveals
field editor Diane Hixon of Niceville, Florida.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 30 min. + chilling Cook: 15 min.
Ingredients:
1 pound ground beef
1/2 teaspoon garlic salt
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 can (8 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon dried oregano
1 medium onion, sliced
1 tablespoon butter or margarine
4 hamburger buns, split
Directions:
In a large bowl, combine beef and garlic salt. Shape into eight patties;
top four of patties with cheese. Cover with remaining patties; press
edges to seal. Refrigerate.
Meanwhile, in a large saucepan, combine the pizza sauce, mushrooms
and oregano; cover and simmer for 10 minutes, stirring occasionally. In
a small skillet, saute onion in butter until tender; set aside.
Pan-fry, grill or broil burgers until no longer pink. Spread bottoms
of buns with a little of the sauce; top with burgers, onion and
remaining sauce. Replace tops. Yield: 4 servings.
| |
|
|
|