Blog Archives

Pasta Pr0n – Chili Spaghetti

DSC_0345 (1600x1060)I’m sure the gentlefolk in Ohio would take it amiss if I called this Cincinnati style so I’ll just take a whiff on the name.  I had a little ground beef left from the sliders and I figured beans would stretch that into something I could use for supper today.  Worked great for enough chili to make this dish.

Simple Sunday Supper

DSC_0052 (1600x1060)… because who can resist alliteration?  It may be hardwired, notwithstanding the bleats of English majors who claim to hate it.  Call me a rebel.

I call this one simple because it really was – the local market had a sale on thin sliced chicken breasts so I didn’t even have to get out the meat mallet.  It scares the critters, all that pounding.  That, or my vocal accompaniment.  “Serves you right to suffer!  Serves you right to be fla-at!”

The chicken slices were dipped in beaten egg and then dredged in seasoned bread crumbs and then quickly fried in a quarter inch of oil.  The cauliflower was boiled for a few minutes and then tossed with a cheddar mornay sauce.  DSC_0055 (1600x1060)I’ve pretty much settled on using the microwave to jump start baked potatoes and then finishing them in a 450-ish oven to set the skins.  Coat them with oil and sprinkle liberally with kosher salt and set them on a baking tray for the oven.  Timing will depend on your particular set-up but potatoes are very forgiving, just check for done with a fork.

Tex-Mex Lasagna

DSC_9787 (1600x1060)I may be in trouble for calling this lasagna because no pasta is involved, it uses corn tortillas between layers of refried beans, salsa, beef, and cheese.  Cook a pound of ground beef down with minced peppers and onions and season with taco spices and add a can of tomato bits with green chilies.  Add chicken stock to a couple of cans of rinsed pinto beans and mash them down over medium heat.  The beans play much the same role as ricotta in an Italian lasagna, spread the refried beans over warmed corn tacos, spoon on your favorite salsa, then spread the beef atop that, and then cheese.  I used cheddar but Monterey jack would work, or a combination.  Repeat the layering until you run out of room in your casserole.  Any kind of luck your makings will run out the same time as the room in the dish.

Parmesan Potato Soup with Bacon

DSC_9465 (1600x1060)This turned out pretty well.  The bacon made that a foregone conclusion but the Parmesan was an experiment gone good.  I simmered potato pieces in chicken broth until they were soft and then pureed everything in the pot with an immersion blender.  The bacon crisped up in a separate pan and was added after the blender did its job – save a little for garnishing at the table.  There’s some milk in there to thin it, lots of grated Parmesan and some cheddar I had leftover from burritos.  Seasonings include dried thyme, oregano, fresh ground black pepper and salt.  I used the same microplane grater I grated the Parm with on a little bit of carrot that you can see in the photo if you look hard.DSC_9462 (1600x1060)Since I am  lunatic I took the chance to add a little color to the plate with a healthy slug of my hot sauce.  It was good but I wouldn’t let the lack of it dissuade me from demolishing a future bowl of this soup.

Breakfast Pr0n – Burrito

DSC_9461 (1600x1060)I’ve loved these things ever since my first introduction at a jobsite where they were being sold out of a cooler by a fellow helping out a girlfriend.  This one is beef and bean with a cheese omelet all rolled up together.  I’m really liking my hot sauce, I’ll be making more of this stuff.  The cayennes I used didn’t heat it nearly so much as I thought they might.  I believe a few habaneros will go into the next batch.

Dinner Menu: Stuffed Burgers and Cajun Sweet Potato Fries

Stuffed Burger Uncut Snap

Thought it was time for some end-of-summer burgers. I make these all the time because they really are easy and a great way to have a cheese burger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo.  Grill some plums or peaches and dinner is done. Enjoy.

On the board tonight:

  1. Jalapeno-Cheddar Stuffed Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Raw Vegetable Tray
  5. Plums

Jalapeno-Cheddar Stuffed Burgers

Stuffed Burger Final

Ingredients for each burger:

  • 4 oz ground beef
  • salt, pepper
  • 1/4 to 1/2 tsp crushed garlic (opt)
  • 1 oz sharp cheddar, sliced thin
  • 2 or more slices of pickled jalapenos

Mix salt, pepper and garlic into the ground beef. Form two, 2-oz patties. Place jalapenos on one burger, cheese on the other.

Prep2

Place the two sides together and seal the edges completely. Gently flatten the burger, but be careful because you don’t want the cheese busting out of the center.

Prep1a

The key to grilling or frying these is low and slow. Medium heat seals them and allows the cheese to melt without drying the burger out. I flipped at the 5 minute mark, but depending on the heat, 3-4 minutes may be enough to flip. They’re thin, so the beef cooks quickly, but you want to make sure the cheese melts. I would say minimum 4 minutes per side.

If cheese starts to leak out, flip and flip again as needed. DON’T press down on these burgers while you grill, you’ll have a cheesy mess.

Now the warning. Did I say WARNING? Yes I did. You’ll need to rest these burgers to let the cheese cool a bit. Otherwise you could be biting into a scalding cheese center. You’ve been WARNED.

That’s the basics, now let your imagination run wild. Maybe I should have titled this, How To Stuff A Wild Burger.

Cajun Sweet Potato Fries

  • 3 large sweet potatoes, scrubbed and peeled
  • 1 to 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

large bowl or baking dish and baking sheet

Cut potatoes into quarters lengthwise, then cut each quarter into 2 or 3 lengthwise slices. In bowl, toss with remaining ingredients and place in a single layer on baking sheet. Bake at 450° for 15 minutes, turn and bake an additional 10 to 15 minutes, until golden brown outside and tender inside.

Plums

If you grilled the burgers you can also grill the plums. Slice in half, remove the pits and grill over low heat

Shopping List:

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • sliced jalapenos (I use pickled)
  • 4 green onions
  • 1 tomato
  • 3 large sweet potatoes
  • 4 large Kaiser rolls
  • Favorite raw vegetables
  • Vegetable dip
  • 4 to 8 plums

Also: cumin, Cajun spice, sugar, salt, pepper, olive oil, crushed garlic

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Butterbeans and Cornbread

DSC_8636 (1600x1060)Spent several hours mowing today so I needed something that would be good on a long simmer.  These large lima beans soaked overnight then simmered in chicken stock for almost too long.  There’s a large Vidalia onion chopped up in there, and some of the cured pork pieces we keep on hand in the freezer just for bean soups.  That meat processor we make a morning out of visiting keeps odds and ends of cured pork in big bags and we pick up a couple everytime we go.  The cornbread had minced jalapeno and shredded cheddar added to the basic back of the box recipe, and the bowl is garnished with more jalapeno and minced onion.

Guest Recipe: Cauliflower Beer Cheese Soup

From frequent contributor,  Joshua D:

A discussion came up on Balloon Juice about the benefits of cauliflower. Recipes got bantered about but this one made me salivate the most! My only contribution is formatting, otherwise full credit goes to Ruemara

Cauliflower Beer Cheese Soup

  • 1 med onion
  • 12 oz beer
  • 1 pint broth (chicken is preferred, but suit your taste)
  • 1 head cauliflower, cleaned & roughly chopped
  • 3 cloves garlic
  • 1 tsp salt-free seasoning
  • Salt & Black pepper to taste
  • 1/4 cup shredded cheddar cheese
  • 1/2 tsp smoked paprika

You start with sauteing onions in 1 tsp oil until translucent, add beer, broth ( I prefer chicken, since it’s clear) and all of a cleaned, roughly chopped head of cauliflower. Add garlic, salt free seasoning, and black pepper to taste. Once cauliflower is tender (about 10 minutes) turn off burner and use your handy, dandy immersion blender. Blend until smooth. Mix in cheddar shreds and smoked paprika. You can also go with smoke seasoning and tortula yeast for the cheez flavour. Stir. Salt to taste. Drink up. I think that’s what I did. It was good.

Just a note – Getty is now allowing embedded images in WordPress posts, which I think is kind of fun – TaMara

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Food Pr0n – Carnitas Fries

DSC_7914 (1600x1060)I par-fried another big batch of jumbo potatoes the other day and froze them.  They make a quick side and an even quicker entree.  I started out wanting hot dogs, I even thawed some out, but that got me thinking chili dogs, and that led to chili fries.  It just seemed pretty straightforward to make some leftover crockpot pork into chili with a generous dose of various chili powders, and what is pork cooked with chilies if it isn’t carnitas?  The cheese was going onto whatever we ended up with.

Sammich Pr0n – Cold Cuts and Cheese Sub

DSC_7764 (1600x1060)My local Kroger store carries these foot long sub rolls, par baked and ready for a 400 degree oven.  I buy several when I see them and pop them into the freezer.  They are better when they are baked right away but they don’t lose too much in the freezer if they are thawed and baked before much time has passed.  A month is too long.  I pulled this one this morning and made a nice sammich.  This one has three kinds of cold cuts:  Lebanon bologna, ham, and salami with cheddar and havarti.  I love slaw on these, this is made with cabbage, onions, and sweet peppers in a seasoned rice vinegar.

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