It is an article recounting the 50 best foods in the world and where to eat them. The claim immediately undermines the author's credibitility but an interesting commentary on great food none-the-less.
Saturday, September 19, 2009
50 best foods and where to eat them
While I consider other people's cooking a diversion, it is one I may choose to take from time to time on this blog. This is diversion #1.
Monday, September 7, 2009
Moroccan Lamb Tagine with Raisins, Almonds, and Honey
This was a great dish and fun to make. It was a collabo with me and Ms. K. The only caveat is it needs a long time on the stove. Budget 2.5-3 hours start to finish. While we both enjoyed it, and maybe we ate from different parts of the stew, but I thought it needed a little more honey and/or raisins. Sheryl thought it needed to dial down the sweet. But if sweet is good and you are looking for an alternative I would consider apricots, prunes, or even craisins (go court!). I would also add a few more almonds and maybe include slightly bigger slices. We had slices while the recipe called for 1/4s. I might even do 1/2s.
Going to have it again tonight for dinner! Yumm.
Hat tip to Epicurious for the recipe. And still love the iPhone app!
yield: Makes 6 to 8 servings
active time: 20 min
total time: 3 hr
Mrouzia
Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when,...
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ingredients
- 2 teaspoons ras-el-hanout*
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon ground ginger
- 1/4 teaspoon crumbled saffron threads
- 3 cups water
- 3 lb boneless lamb shoulder, cut into 1-inch cubes
- 1 large onion, coarsely grated (1 cup)
- 2 garlic cloves, finely chopped
- 2 (3-inch) cinnamon sticks
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 1 1/4 cups raisins
- 1 1/4 cups whole blanched almonds
- 1/2 cup honey
- 1 teaspoon ground cinnamon
- Accompaniment: couscous
preparation
Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.
Cooks' note:•Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.
*Available at specialty foods shops and Kalustyan's (800-352-3451).
Thursday, August 20, 2009
Granola Recipe from What We Cooked
I made that olive oil granola that everyone is talking about!
via What We Cooked on 8/18/09
Ever since this granola recipe was published in the NY Times a few weeks ago I feel like I can't read a food blog without coming across a wild endorsement. My interest was already piqued when I read that the recipe contained one of my favorite flavor combos, savory and sweet. I have never seen a granola recipe call for kosher salt before, and I was intrigued. I finally decided to make it on a Sunday morning 2 weekends ago, and I have been enjoying is ever since. I actually just polished off the last of it this morning. Time to make more !
This is the original recipe with my notes/substitutions:
(The ingredients are pretty flexible. As long as you've got the right balance of oats/sweeteners/oil, you can really add pretty much anything.)
3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled (Omitted)
1 cup raw pumpkin seeds, hulled (Only used about 1/2 a cup)
1 cup coconut chips (Omitted)
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar (Used a bit less.)
1 teaspoon kosher salt (I actually found the saltiness too subtle. But I REALLY like salt. If you also really like salt, I recommend adding another teaspoon. )
1/2 teaspoon ground cinnamon (I recommend adding extra if not using cardamom.)
1/2 teaspoon ground cardamom (Omitted)
3/4 cup chopped dried apricots (Omitted)
ADDED:
Blanched whole almonds (1/2 cup)
Sunflower Seeds (1/2 cup)
Sesame Seeds (1/4 cup)
1/2 cup ground flaxseed (1/2 cup)
Dried cranberries (1/2 cup)
Fresh ricotta, for serving (optional)
Fresh berries, for serving (optional).
1. Preheat oven to 300 degrees. In a large bowl, combine oats, your selection of nuts, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom (if using). Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl and add apricots (if using), tossing to combine. Serve with ricotta and fruit, if desired.
I think I understand why people are so crazy over the granola. As the Times article says, the olive oil gives the granola a unique, somewhat bitter and fruity flavor. The salt adds a nice layer of flavor as well. After the sweetness hits, that's when the salt comes through, creating a really interesting combination.
The only problem for me is that the unique flavor of the granola was somewhat overwhelmed when I combined this with yogurt - all I could really taste was the sweetness, and those other layers of flavor sort of disappeared. I think this granola might be best straight up by the handful. Of course, I didn't get a chance to try this with ricotta and berries like the author suggests, but perhaps that's another solution that would compliment the granola instead of overwhelming it. Something to keep in mind for the next batch.
Enjoying some granola at work, as I am known to do.
via What We Cooked on 8/18/09
Ever since this granola recipe was published in the NY Times a few weeks ago I feel like I can't read a food blog without coming across a wild endorsement. My interest was already piqued when I read that the recipe contained one of my favorite flavor combos, savory and sweet. I have never seen a granola recipe call for kosher salt before, and I was intrigued. I finally decided to make it on a Sunday morning 2 weekends ago, and I have been enjoying is ever since. I actually just polished off the last of it this morning. Time to make more !
This is the original recipe with my notes/substitutions:
(The ingredients are pretty flexible. As long as you've got the right balance of oats/sweeteners/oil, you can really add pretty much anything.)
3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled (Omitted)
1 cup raw pumpkin seeds, hulled (Only used about 1/2 a cup)
1 cup coconut chips (Omitted)
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar (Used a bit less.)
1 teaspoon kosher salt (I actually found the saltiness too subtle. But I REALLY like salt. If you also really like salt, I recommend adding another teaspoon. )
1/2 teaspoon ground cinnamon (I recommend adding extra if not using cardamom.)
1/2 teaspoon ground cardamom (Omitted)
3/4 cup chopped dried apricots (Omitted)
ADDED:
Blanched whole almonds (1/2 cup)
Sunflower Seeds (1/2 cup)
Sesame Seeds (1/4 cup)
1/2 cup ground flaxseed (1/2 cup)
Dried cranberries (1/2 cup)
Fresh ricotta, for serving (optional)
Fresh berries, for serving (optional).
1. Preheat oven to 300 degrees. In a large bowl, combine oats, your selection of nuts, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom (if using). Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl and add apricots (if using), tossing to combine. Serve with ricotta and fruit, if desired.
I think I understand why people are so crazy over the granola. As the Times article says, the olive oil gives the granola a unique, somewhat bitter and fruity flavor. The salt adds a nice layer of flavor as well. After the sweetness hits, that's when the salt comes through, creating a really interesting combination.
The only problem for me is that the unique flavor of the granola was somewhat overwhelmed when I combined this with yogurt - all I could really taste was the sweetness, and those other layers of flavor sort of disappeared. I think this granola might be best straight up by the handful. Of course, I didn't get a chance to try this with ricotta and berries like the author suggests, but perhaps that's another solution that would compliment the granola instead of overwhelming it. Something to keep in mind for the next batch.
Enjoying some granola at work, as I am known to do.
Tuesday, August 18, 2009
Shrimp Boil with Spicy Horseradish Sauce
Sheryl liked this more than I did. I thought it was pretty good but a little boring. It was neither the recipe nor the cook's fault. It just isn't a super interesting way to prepare food (to me). That said it was healthy and nearly as good as left-overs.
1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish
preparation
Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.
1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish
preparation
Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.
Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney
So I typically steer away from anything that takes away from the meat (pun intended). In this case I was worried about the melon-cucumber. I didn't regret following the recipe one bit. The melon and cucumber offered a freshness and nice fruit/veggie 1-2 punch that made for a great summer meal. Not to look down on the meat and potatoes approach but this was a fun way to mix it up. Next time I would jack up the lime, curry, onion, and jalapeno. Noticing a theme? :) That said, it was also great as-is.
For chutney:
2 cups chopped firm-ripe honeydew melon (10 ounces)
1/3 seedless cucumber, peeled and chopped (about 3/4 cup)
1/2 cup chopped red onion
3 tablespoons fresh lime juice
1/4 cup chopped cilantro
1 to 2 teaspoons minced fresh jalapeño including seeds
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
For steak:
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon curry powder
2 pounds (1-inch-thick) hanger steak or chuck blade steaks
preparation
Make chutney:
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeño, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.
Grill steak:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.
Oil grill rack, then grill steak, covered, turning once, 9 minutes total for medium-rare. Let rest on a cutting board 5 minutes, then slice thinly across the grain. Serve steak with chutney.
Serve with:
basmati or jasmine rice
Cooks'note:
Steak can be cooked in a lightly oiled 2-burner grill pan, 14 to 16 minutes total for medium-rare.
For chutney:
2 cups chopped firm-ripe honeydew melon (10 ounces)
1/3 seedless cucumber, peeled and chopped (about 3/4 cup)
1/2 cup chopped red onion
3 tablespoons fresh lime juice
1/4 cup chopped cilantro
1 to 2 teaspoons minced fresh jalapeño including seeds
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
For steak:
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon curry powder
2 pounds (1-inch-thick) hanger steak or chuck blade steaks
preparation
Make chutney:
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeño, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.
Grill steak:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.
Oil grill rack, then grill steak, covered, turning once, 9 minutes total for medium-rare. Let rest on a cutting board 5 minutes, then slice thinly across the grain. Serve steak with chutney.
Serve with:
basmati or jasmine rice
Cooks'note:
Steak can be cooked in a lightly oiled 2-burner grill pan, 14 to 16 minutes total for medium-rare.
Lamb Chops with Spicy Peanut Sauce
Wow!! Top-shelf restaurant good if you ask me. I LOVED this meal.
3/4 cup purchased Asian peanut sauce
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon grated fresh ginger
8 3/4- to 1-inch-thick loin lamb chops
preparation
Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.
3/4 cup purchased Asian peanut sauce
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon grated fresh ginger
8 3/4- to 1-inch-thick loin lamb chops
preparation
Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.
Creole Crab Burgers
OK. Great idea. Not greatly executed. Mixed in ALL the bread crumbs (instead of saving some for the pan). Ditto the oil. Made for crab cakes that had no need of the roll. Better as left overs with lemon juice and cocktail sauce as condiments. Would try again as I do like crab. Next time I will follow the directions. :)
1 pound lump crabmeat, picked over
1/4 cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon cayenne
1 3/4 cups fine dry bread crumbs, divided
3/4 cup vegetable oil
4 kaiser rolls or hamburger buns, split and toasted
Accompaniments: tartar sauce; iceberg lettuce
preparation
Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
Assemble burgers with buns and accompaniments.
Cooks' note:
Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.
1 pound lump crabmeat, picked over
1/4 cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon cayenne
1 3/4 cups fine dry bread crumbs, divided
3/4 cup vegetable oil
4 kaiser rolls or hamburger buns, split and toasted
Accompaniments: tartar sauce; iceberg lettuce
preparation
Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
Assemble burgers with buns and accompaniments.
Cooks' note:
Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.
Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese
Mmmmm....yummers! Great fresh salad. Keeps well for a day or two then goes south. Very healthy and very tasty. 3 for 3!
1/2 cup semi-pearled farro* or spelt berries
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)
preparation
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
* Available at specialty foods stores, natural foods stores, and Italian markets.
1/2 cup semi-pearled farro* or spelt berries
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)
preparation
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
* Available at specialty foods stores, natural foods stores, and Italian markets.
Grilled Scallops with Tomato Onion Relish
Personal reaction: also fantastic. lighter than the burgers. loved the onion and tomato. always like scallops. And thanks to the fish place on Washington we can walk 1.5 blocks and get fresh fish whenever we want it. They are helpful with advise. Also good as leftovers.
1/2 cup finely chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
Vegetable oil for brushing grill
preparation
Prepare grill for cooking.
Make relish:
Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
Cook scallops while relish is standing:
Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
Serve scallops with relish.
Cooks' notes:
Scallops can be grilled in a hot lightly oiled well-seasoned ridged grill pan over high heat. To serve as an hors d'oeuvre, top each scallop with 1 teaspoon relish.
1/2 cup finely chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
Vegetable oil for brushing grill
preparation
Prepare grill for cooking.
Make relish:
Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
Cook scallops while relish is standing:
Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
Serve scallops with relish.
Cooks' notes:
Scallops can be grilled in a hot lightly oiled well-seasoned ridged grill pan over high heat. To serve as an hors d'oeuvre, top each scallop with 1 teaspoon relish.
Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
Personal reaction: Awesome! The seasoning, mayo, meat mix, and onions were all awesome. So was the cheese and jalapenos. Lots of great toppings! I would definitely make this again. (the crowd loved it too. crowd = sheryl)
Spicy mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce
Burgers
1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck or ground beef (20 percent fat)
Caramelized onions
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar
6 large hamburger buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved lengthwise*
3 cups watercress tops
preparation
For mayonnaise:
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be made 2 days ahead. Keep chilled.
For burgers:
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.
Do ahead: Can be made 1 day ahead. Cover and chill.
For onions:
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.
Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.
*Shopping tip: Look for pickled okra where the pickles and relishes are displayed.
Spicy mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce
Burgers
1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck or ground beef (20 percent fat)
Caramelized onions
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar
6 large hamburger buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved lengthwise*
3 cups watercress tops
preparation
For mayonnaise:
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be made 2 days ahead. Keep chilled.
For burgers:
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.
Do ahead: Can be made 1 day ahead. Cover and chill.
For onions:
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.
Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.
*Shopping tip: Look for pickled okra where the pickles and relishes are displayed.
In the beginning...
I lost my job and found cooking. Epicurious is owed a great deal for this metamorphosis. It is an iphone app that has recipes, which are well-organized, and converts them into shopping lists all using the power of Apple and the internet. Incredible!
I also owe Sheryl a great deal for introducing me to cooking and assembling so many of the necessary implements for making magic in the kitchen.
I also owe Sheryl a great deal for introducing me to cooking and assembling so many of the necessary implements for making magic in the kitchen.
Welcome!
This is the new blog for getting updates on all the latest and greatest in the kitchen at 24 upton #1. It will be effectively known to its authors and readers as Chez 24 Upton #1.
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