Category Archives: GROUND BEEF OR GROUND POULTRY RECIPES

SPAGHETTI WITH TURKEY OR CHICKEN MEATBALLS IN MARINARA SAUCE (AKA HEALTHY SPAGHETTI AND MEATBALLS)

You know, there are actually times when I just want to cook healthy. I know that shocks many of you because of my predisposition to use butter with alarming regularity. But never-the-less, it’s true! I can actually be as health conscious as the next gal. So when my “good conscience angel” wins over my “bad conscience devil”, I make a meal featuring a recipe like this one.

Now granted, there is nothing wrong with this recipe. In fact, I love both the meatballs and the marinara sauce. And truly, I am not going to feel cheated in the least when I eat this dish. It’s just that when I look at the recipe, I have trouble seeing beyond the fact that it just plain looks good for us and therefore is inherently going to taste like sawdust! (You know, it really is hard to teach old dogs new tricks. And this old dog is no exception!)

But you just have to trust me on this one. The sauce is truly delicious and the meatballs are tender and flavorful.

So next time your “angel” wins, build a batch of these meatballs and stir up a pot of this sauce. You are going to feel absolutely elated serving your family such a healthy dish. And maybe, just because you have shown yourself to be such an exemplary contributor to your families good health, your “angel” will forgive you a second glass of wine! Could happen!

¼ c. finely ground uncooked oats or dried bread-crumbs (I prefer ground oats)
¼ c. finely grated Parmesan cheese + plus more to pass at the table
2 T. chopped fresh parsley, divided
2 garlic cloves, minced
¾ tsp. kosher salt
freshly ground black pepper
1 egg
2 T. milk
16 to 20 oz. ground turkey or chicken meat
2 tsp. extra virgin olive oil
8-10 mushrooms, chopped
marinara sauce (see recipe below)
6-8 oz. thin spaghetti, cooked al dente

Combine breadcrumbs, Parmesan, parsley, garlic, salt, pepper, egg, and milk in a medium large mixing bowl. Gently stir in ground turkey. (Mix only until combined. Do not over mix.) Form into 1-inch meatballs (I use a small ice cream scoop) and place on a lightly greased rimmed baking sheet. Bake meatballs in a pre-heated 350 degree oven for approximately 20 minutes or until meat is no longer pink.

Meanwhile pour olive oil into a medium sized sauce pan. Sauté mushrooms until tender. Add the marinara sauce and the meatballs. Serve over al dente spaghetti. Offer Parmesan at the table.

Marinara Sauce:

2 T. extra-virgin olive oil
½ c. chopped onion
2 cloves garlic, chopped
1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)
1 bay leaf
pinch crushed red pepper flakes
1 tsp. dried oregano ( I use Mexican oregano)
½ tsp. kosher salt
freshly ground black pepper
3 T. chopped fresh basil leaves
1-2 T. butter, optional

In a large covered sauce pan, heat the oil over medium high heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is too thin or allow to gently burble away until the sauce reaches your desired thickness.) Remove from heat, discard bay leaf, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.

Note: this is a very basic marinara sauce that can be used in a myriad of recipes. Leftover sauce freezes beautifully.

GROUND BEEF AND SPINACH FRITTATA (JOE’S SPECIAL)

GRILLED MEATLOAF WITH BACON FLAVORED RED GRAVY

We were in Salt Lake City visiting my son earlier this spring, and since it happened to be Mother’s Day, Sven and Mr. C decided to take me out for dinner at one of Sven’s favorite restaurants. So off we went to Ruth’s Diner, located in historic Emigration Canyon. (It’s a new little place; only been around since the 1930s.) And OMG – what a wonderful time and meal we shared that day. I felt like I had just been chosen queen for a day. First of all, I was with my two favorite men in the whole world. (What could be better than that?) And to top things off, my entrée choice was off the charts delicious!

Apparently Ruth’s Diner is famous for several dishes they serve, among them Grandma Claire’s Baked Mac and Cheese, Chicken Fried Steak, and Ruth’s Meat Loaf. So never one to argue with success, I ordered the meatloaf.

The grilled meatloaf (who ever heard of grilling meatloaf slices?) came lightly dressed with a delicious, not too highly seasoned reddish gravy. Nestled up to the meatloaf all cozy and warm, were creamy mashed potatoes, sautéed veggies, and a warm from the oven biscuit. Oh my. It was simply heaven on a plate.

So yesterday, even though everyone knows it is just plain wrong to serve meatloaf in late Spring/early Summer, I flew in the face of convention and attempted to reproduce my Ruth’s Diner experience.

Well boy howdy, I am here to tell you, once in awhile I create a blue ribbon winner. (OK, no one actually awarded me a blue ribbon, but I know a winner when I taste one!) So even though it is not technically “meatloaf season”, I’m going to recommend giving this new spin on meatloaf a try. (And yes I know, you may have known about grilling meatloaf for decades, but for me it was like waking up and realizing I’m no longer in Kansas!) Note to self: no more sneaking into the TV room late at night and watching The Wizard of Oz!

I hope you enjoy this different and delicious way to prepare and serve an all-American classic.

Grilled Meatloaf:

2 T. chopped dehydrated onion
1 T. dried parsley
1 tsp. granulated garlic
1 tsp. Montreal Steak Seasoning (comes in bulk in the dried herbs and spices section)
1 tsp. seasoned salt
freshly ground black pepper
¼ tsp. dried savory
½ c. dry bread crumbs (I use the Italian bread crumbs – also come in bulk at many grocery stores)
2 eggs
¼ c. milk
1 lb. bulk sausage
1 lb. not so lean ground beef

In a large mixing bowl combine the onion, parsley, garlic, Montreal Seasoning, salt, pepper, savory, bread crumbs, eggs, and milk. Stir in the sausage and then the ground beef. I use a table knife for this purpose. Cuts through the mixture like a knife! (Pardon the pun….)

Form into 2 rectangular loaves. Place in a baking pan and bake for 1 hour in a pre-heated 350 degree oven. Remove from oven and let sit for at least 30 minutes. Just before ready to serve, cut into ¾-inch thick slices and fry on a lightly greased griddle or fry pan, just until each side is nicely browned and slightly crispy.

Serve lightly spread with gravy. Great served with Cheesy Grits (recipe below) or mashed potatoes and sautéed veggies.

Bacon Flavored Red Gravy:

3 slices thick meaty bacon, chopped
½ small onion, finely chopped
2 T. flour
½ tsp. smoked paprika
freshly ground black pepper
½ c. strong coffee or ½ tsp. espresso powder and ½ c. water
¾ c. beef stock or 1 heaping tsp. beef base and ¾ c. water
1 T. tomato paste
¼ c. half and half
milk – if needed to thin the gravy to desired consistency

Fry bacon until crisp. Remove cooked bacon from pan reserving bacon grease. Add onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Whisk in flour, paprika, and pepper; stir well to combine. Cook for 1 to 2 minutes. Whisk in coffee, beef stock, and tomato paste. Cook sauce until thickened, about 6 minutes. Add half & half and reserved bacon*; cook for an additional 5 minutes. Thin to desired consistency with milk.

*If you don’t want little bits of bacon in your gravy, save the bacon and add to scrambled eggs the next morning.

Bonus Meal Idea for Leftovers:

Grill up some more of the meatloaf. Also warm up the leftover gravy, toast up some bread, and serve the grilled meatloaf on the toasted bread liberally slathered with gravy. Yum!

Cheesy Grits: (see picture at top of post)

1½ c. whole milk
1½ c. water
½ tsp. kosher salt
freshly ground black pepper
¾ c. quick-cooking grits
1 c. grated white cheddar cheese

Bring milk, water, salt, and pepper to a boil in a saucepan over high heat. Gradually whisk in grits. Reduce heat to low, and simmer uncovered, stirring occasionally, 10 to 12 minutes or until thickened. Remove from heat and stir in the cheese. Adjust seasoning. If you like thinner grits, add a little more milk. Serve immediately.

SLOPPY JOES

Sometimes I truly miss having young children around. I get over it quickly, believe me, but when the urge to eat “kid food” pops up in my brain, I think about my own children growing up and Sloppy Joes! Not that I ever fed Sloppy Joes to my children; only because I was totally unaware of this culinary delight. Even though what appears to be a “Sloppy Joe” recipe (Barbecued Hamburger Mix) is right there on page 292 of my 1961 edition of Betty Crocker’s New Picture Cook Book, I never gave the recipe more than a cursory glance. And seriously, I must have looked at the recipe hundreds of times since I perused my cookbook on an almost daily basis. I’m still trying to fathom how I could possibly have missed the delicious combination of flavors described right there in front of me? Boggles the mind, I’ll tell you that! (BTW – this is not Betty’s recipe.)

And unfortunately, to the best of my knowledge, none of my close friends were turned on to Sloppy Joes either. Or if they were, they sure as heck never served this culinary wonder to my family or I would have snatched up the recipe faster than it takes to say “do you kids want chili, spaghetti, or Sloppy Joes for dinner”?

So next time you are at a loss as to what to fix for dinner, give this recipe a try. It is economical, fairly nutritious, easy to prepare and truthfully, really delicious – basically a perfect dinner solution after a long day of work.

After all, what parent doesn’t want to serve a dish that takes hardly any kitchen time and is loved by the entire family? For that matter, what retiree on a fixed income doesn’t want the same dish for the very same reasons? Although in our case, we the retired that is, don’t tend to be exhausted from too much work. If we are tired, it’s usually from too much play! (Did I mention that being retired is one of the best things about growing older? That and not really giving a flying fig what others think about who and what you are.)

And for that very reason, the one about not giving a flying fig, I totally enjoyed eating Sloppy Joes in our TV room last night with Mr. C. We watched the first episode in the Granada television series of Sherlock Holmes starring Jeremy Brett. I’m telling you, there is hardly a better combination to celebrate self indulgence than a toasted ciabatta roll loaded with BBQ flavored meat and watching the scintillating plot unfold in an Arthur Conan Doyle mystery. If you doubt my word, try this magnificent combination for yourself. It’s simply elementary my dear reader!

1 T. extra virgin olive oil
1 lb. lean ground beef
1 large onion, diced
1 large red pepper, diced
2 large cloves garlic, minced
1 tsp. dried marjoram
½ tsp. chili powder
1 tsp. kosher salt
freshly ground black pepper
15-oz. tomato sauce
¼ c. ketchup
2 T. packed brown sugar
3 T. Worcestershire sauce
2 T. red wine vinegar
1 T. yellow mustard (don’t even think about using a fancy mustard)
1 tsp. beef base (I use Better Than Bouillon Beef Base)
3 ciabatta, Kaiser, or hamburger rolls, sliced and toasted

In a large covered sauté pan, heat the oil over medium-low heat; add ground beef and sauté until browned. Add onion, pepper, and garlic and continue cooking until onion translucent. Add marjoram, chili powder, salt, pepper, tomato sauce, ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, and beef base. Bring to a boil, reduce heat, partially cover and let simmer until sauce is thick, about 30 minutes. When ready to serve, ladle on top of your buns of choice. Serve immediately. Great accompanied by your favorite coleslaw, thick potato chips (if you have kids) and of course, a nice cold beer (not for the kids).

STUFFED GREEN PEPPERS

Ok, I know. I should be blogging about new and wonderful dishes I have discovered, or provide you with in-depth insights regarding subjects about which you have absolutely no interest. (Part of my mission statement.) But last evening I was in the mood for one of my winter dinner favorites. Good old fashioned green peppers filled with savory meat, topped with cheese, and served with a big old baked potato. But unlike the stuffed peppers I grew up with, (ground beef, corn, and tomato sauce) my recipe calls for Italian sausage, beer, several herbs (all dried herbs by the way) and enough cheese to satisfy even a hungry mouse’s appetite.

Now granted, there is nothing gourmet about this dish. (You are probably never going to find stuffed green peppers on a restaurant menu.) And there aren’t any new and trendy ingredients like kale or truffle oil anywhere to be found. But for those of us, who live for savory and comforting food, these peppers are perfect. They are relatively easy and inexpensive to prepare, and fairly nutritious to boot.

So berate me if you must for not offering up anything more interesting for your culinary pleasure, but I don’t want to hear squat diddly from anyone until they have at least given these peppers a try. (And I mean that in the most loving way.)

3 large or 4 small green peppers
1 lb. bulk Italian sausage (pork or chicken)
½ c. chopped onion
6-8 fresh mushrooms, sliced
1 c. beer
8-oz. tomato sauce
¼ tsp. fennel seed
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. granulated garlic
1 tsp. dried Italian seasoning
1 T. dried parsley
freshly ground black pepper
1 T. Worcestershire sauce
1 c. cooked rice, quinoa, or cooked grain of choice, opt.
1 ½ c. shredded cheese (whatever combination of cheese you happen to have on hand)

After you have sliced the top off the peppers, remove the seeds and membranes. Set aside. Discard the stem, and chop the pepper tops into small pieces. Meanwhile, sauté the sausage until brown; add the chopped pepper tops, along with the onion and mushrooms; cook until onion is translucent. Add beer, turn heat to high and cook off most of the liquid. Reduce heat and add tomato sauce, seasonings, parsley, and Worcestershire sauce. Simmer for a few minutes to blend flavors. Remove from heat and stir in the rice. Meanwhile, bring a pan of water to a boil. Add the green peppers and cook for 5 minutes. Remove from water and drain. Place in a lightly greased baking dish. Fill each pepper half way, add half the cheese; add remaining meat mixture until it reaches the top of the pepper.

(If you have extra filling, save it and add to scrambled eggs the next morning with a little bit of cheese. Lovely!) Bake in a pre-heated 375 degree oven for about 40 minutes or until the peppers are soft and the meat is starting to brown. Remove from oven, top with remaining cheese and return to oven until cheese is melted. Great served with baked potatoes and a green veggie or salad. Oh, and of course the rest of the bottle of beer.

TURKEY OR CHICKEN MEATBALLS WITH PARMESAN CREAM SAUCE

Most times when I begin a blog post I document the recipe and then write the commentary. But in this case, I started my opening paragraphs before I even knew what recipe would follow. That’s because I was in the mood for a creamy, savory “pasta like” dish. I know “pasta like” sounds ridiculous. But more often than not I try to prepare a meal without a side starch. (If you knew me, you would know how difficult that is. Potatoes, pasta, and rice are like life blood to me.)

But as I was writing away, I thought about this dish and how well it would fulfill my “near pasta” craving. And in fact, when I dine on these meatballs and their heavenly sauce, I don’t miss the pasta at all. I know –blasphemy! But it’s true. This dish is just that good.

Now granted, this recipe is not low calorie or low cholesterol. But dang, it’s hard to give up everything I hold dear! I figure if I serve these meatballs with a healthy green salad dressed with an olive oil based dressing, I’m at least on the right side of a well balanced meal. (It’s really hard when you grew up in the meat and potatoes era. For many of us who still remember things like party lines, Burma Shave signs, and 25 cents per gallon gas, every instinct about meal planning still begins and ends with what starch to serve. And believe me, it’s hard to train old brains to do new tricks. And my old brain, full to the brim with the most trivial of information, is no exception.)

So do yourself and your family a favor. Fix these meatballs some evening for dinner and leave that package of pasta firmly ensconced on the pantry shelf. Just think of this recipe as a perfect example of a quintessential NW winter dish. Cloudy with a chance of meatballs!

¼ c. dried breadcrumbs
1/4 c. + 1 c. finely grated Parmesan cheese
3 T. chopped fresh parsley, divided
2 garlic cloves, minced
¾ tsp. kosher salt
freshly ground black pepper
1 egg
2 T. milk
16 to 20 oz. ground turkey or chicken meat
2 T. butter
one quarter of a small yellow onion, very finely minced
5 tsp. flour
1 (14.5-oz.) can chicken stock or broth (or 2 cups)
1/2 c. heavy cream (whole milk will work in a pinch)

Combine breadcrumbs, ¼ cup Parmesan, 2 tablespoons of the parsley, garlic, salt, pepper, egg, and milk in a medium large mixing bowl. Gently stir in ground turkey. (Mix only until combined. Do not over mix.) Form into 1-inch meatballs (I use a small ice cream scoop) and place on a lightly greased rimmed baking sheet. Bake meatballs in a pre-heated 350 degree oven for approximately 30 minutes or until meat is no longer pink.

Meanwhile, melt the butter in a small heavy pan and sauté the onion over medium heat just until translucent. Do not let the onion get brown. Sprinkle onion with flour, stir and cook for a couple of minutes. Whisk in the chicken stock until no lumps remain. Whisk in the heavy cream. Turn heat to medium low and simmer until sauce burbles, thickens, and is good and hot. Remove from heat and stir in the remaining 1 cup of Parmesan cheese and a couple grinds of black pepper. Taste and add salt if necessary. When ready to serve, spoon meatballs on to a serving platter and dollop with sauce. Sprinkle with remaining 1 tablespoon of parsley. Sauce and meatballs can also be served over cooked pasta.

Note: Meatballs can be made ahead and either refrigerated if used within a couple of days or frozen for up to 2 months. The sauce, nope! Don’t even think about it! And these meatballs (sans the sauce of course) in chicken noodle soup. Amazing!

ITALIAN MEATBALLS WITH ARRABIATA SAUCE

What is it about meatballs that everyone loves? Is it their size and the fact that they are just terribly darling? Is it their flavor or the fact that you can eat them in one or two bites? I remember my kids turning their noses up at meatloaf, but when I used the same exact recipe and formed the meat into little balls and either fried or baked them, they thought they were divine! (I still haven’t figured that one out. Perhaps it’s just that my kids, like children everywhere, were by nature perverse and knew instinctively that meatballs took me more time to prepare than meatloaf!)

Regardless, meatballs are just about the perfect food to fix for everyone, especially children. They, the meatballs that is, are full of protein and veggies. And if you are one of those people who like to sneak healthy ingredients into your cooking, meatballs are a very good vessel for doing just that. For example, oats and a scoop of wheat germ slide into almost any meatball recipe and no one, not even your little darlings who are always on the lookout for this sort of deception, need be the wiser. Another lovely thing about meatballs, they can be prepared GF if you use slightly chopped or ground GF oats in place of cubed white bread or bread crumbs. Even if you aren’t sensitive to gluten, oats are a wonderful and nutritious alternative to wheat.

Request: if any of you know why meatballs are more acceptable to children than meatloaf, I would appreciate your insight. I will then pass the knowledge along and save dozens of parents the time and trouble of finding it out for themselves!

Italian Meatballs:

2 slices white sandwich bread, crusts removed and cut into small cubes
1/3 c. milk
1/2 c. plus 2 T. finely grated Parmesan
6 T. chopped Italian parsley, divided
1 1/2 tsp. kosher salt
freshly ground black pepper
1/2 medium onion
2 cloves garlic
1 large egg
1/2 lb. ground pork
1/2 lb. ground chicken or turkey
1/2 lb. ground beef
grated Pecorino Romano, opt.

In a large bowl toss the bread cubes with milk to re-hydrate. Stir in the Parmesan, 4 tablespoons parsley, salt, pepper, onion and garlic that have been finely minced in a food processor, and egg. When thoroughly combined, stir in the meat. Using a small ice cream scoop, gently form the meat mixture into balls and place on a lightly greased rimmed baking sheet. (Packing the meat mixture too tightly together will result in tough meatballs). Place in a pre-heated 375 degree oven for about 15-20 minutes or until the meatballs are just done. Do not over bake. Serve immediately or cool completely and refrigerate until ready to use. If you are preparing the meatballs to use at a later time, freeze them on the baking dish and package them when frozen. Use within 6 weeks. Just defrost and warm in the oven. Serve topped with Arrabiata Sauce, Pecorino Romano cheese, and the remaining 2 tablespoons of fresh parsley.

Note: This sauce is very spicy on its own, but combined with the meatballs, Pecorino Romano cheese, and parsley, the amount of hot is perfect.

Arrabiata (Spicy Red) Sauce:

2 tsp. extra virgin olive oil
1/2 c. finely chopped yellow onion
3 garlic cloves, finely minced
1/4 – 1/2 tsp. crushed red pepper flakes
1/2 tsp. kosher salt
freshly ground black pepper
1/4 c. red wine (I like Pinot Noir)
1 T. brown sugar
1 T. chopped fresh basil
3-oz. tomato paste (half a small can) (I use Cento brand)
1-28oz. can crushed or peeled San Marzano tomatoes (Use cans of Italian tomatoes, like Cento brand, if possible. And yes, there really is a difference!)

Heat olive oil in a medium-large heavy sauce pan. Add onion and cook until transparent. (Don’t let the onion brown.) Add the garlic and red pepper flakes and cook for about a minute or until the garlic smells aromatic. Add the salt, pepper, and wine. Let wine cook until it is all absorbed. Stir in the brown sugar, basil, and tomato paste. Finally add the can of crushed tomatoes and bring mixture to a boil. Reduce heat and gently simmer uncovered for about 30-40 minutes. Adjust seasoning.

Not only is this sauce perfect drizzled over Italian Meatballs, it is amazing poured over pasta. Serve with grated Pecorino Romano or Parmesan cheese.

GROUND BEEF PATTIES WITH CARAMELIZED ONIONS AND RED WINE SAUCE

There are just those times when my mouth screams for something rich and satisfying, but I don’t really have the time or inclination to make a special trip to the grocery store. So when this happen, I have a secret ingredient that helps me pander to my very spoiled taste buds. And that ingredient my dear friends, found in every grocery store in America, is ground beef. I almost always have a pound of this miracle meat in the freezer just waiting for an opportunity to become the star of a fabulous meal. And that is exactly what happens when I combine it with the other ingredients in this dish, which by the way are all pantry staples in my home.

Now granted, this is not a pretentious little dish that you would want to serve to the person from Internal Revenue who is auditing your 2012 income tax return or the editor of Gourmet magazine, but then how often do they come to your home for dinner anyway? But if it’s just for you and your family, this is just about as inexpensive, delicious and easy to fix as it gets.

And I know, not everyone is as passionate about ground beef as I am. (I actually harbor an undying love for ground beef and prefer a perfectly seasoned ground beef pattie to steak.) I know, tantamount to declaring myself a plebian. (I’ve always told you I’m not a gourmet.)

But regardless of whether or not you are a gourmet, you should give this recipe a try. You never know when someone might accuse you of being too snobby about food. If that ever happens, you can just whip out this recipe and dispel that accusation with alacrity!

1 yellow onion
1-2 T. extra virgin olive oil
½ tsp. seasoned salt
freshly ground black pepper
1 tsp. Worcestershire sauce
½ tsp. granulated garlic
1 lb. not-too-lean ground beef
McCormick’s Montreal Steak Seasoning
1/3 c. red wine
1 T. tomato paste
2 T. butter

Grate 1 tablespoon of onion into a medium sized bowl. Set aside. Pour olive oil into a medium sized fry pan. Place over medium low heat and add the rest of the onion that has been thinly sliced. Fry slowly until the onion pieces are golden brown, about 30 minutes. Stir often. Meanwhile combine the seasoned salt, pepper, Worcestershire sauce, granulated garlic in with the grated onion. Add the ground beef and gently combine until just blended. Don’t over-mix. Let rest for a few minutes. Form the meat into 2-3 patties and sprinkle lightly with McCormick’s Montreal Steak Seasoning on one side only.

When the onion is caramelized, remove from pan and set aside. Place pan over medium high heat. Place the burgers in pan and leave them alone. Do not try to flatten the burgers while they cook or all the lovely juices will be lost to the pan! Do not move the burgers once they are in the pan. Flip the burgers when the juices start to puddle on top. Do not flip again! How long you cook the second side depends on personal preference. For a rarer burger only cook for a couple of minutes on the second side. You can tell doneness by gently pressing your spatula in the center of the pattie without breaking the crust. The squishier the burger, the rarer it is. When the patties are cooked just right, remove from pan and keep warm. Add the wine and tomato paste to the pan. Simmer for a minute or so, whisking to incorporate the onion and burger bits left in the pan. Stir in the butter until melted. Adjust seasoning. Serve burger topped with the caramelized onions and a drizzle of the sauce. Perfect with a Caesar salad on the side, and of course more of the red wine you used in the sauce! Duh!

GROUND BEEF SLIDERS WITH BACON JAM AND CAMBOZOLA CHEESE

If I were a person who didn’t really like to cook, first of all, I wouldn’t be a food blogger (yah think!) and I undoubtedly would sport a great deal thinner wallet. And why is that you ask? Because I love really good food. And if I couldn’t fix it for myself, well then, I would have to go out to eat more often at places like Skillet, one of Seattle’s fabulous mobile diners. And why would I eat there as often as possible? Because, they make “the burger” – featuring grass fed beef, arugula, Bacon Jam, and Cambozola cheese (cow’s milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola). Need I say more?

But because I do love to cook, and am an inveterate copycat, I can munch on my take of this fabulous burger (I like to serve them slider sized) any time my heart desires, and time permits, of course. (FYI: if I am serving any type of burger at a function, I usually make them slider sized. Many of the people I entertain are getting older and simply don’t require as much food as when they were younger. So for most of my guests, a smaller burger is much appreciated. After all, they can always come back for seconds! Or even thirds! )

So next time you plan a picnic dinner for family and friends, try serving sliders in place of standard sized burgers. Or if you want to offer a choice, feature a couple of Seattle’s own creations. Serve both this slider (thank you “Skillet”) along with halved Seattle Cream Cheese Dogs (my next post). I mean really, we can’t just be known for our coffee snobbery, more Birkenstock shod women than any other city in America, and grunge music; we also need to take pride in our own gourmet twists on hamburgers and hot dogs. After all, hamburgers and hot dogs represent American cuisine at it’s finest! (I do believe I just talked myself into a trip to Italy. Arrivederci!)

1 lb. not-so-lean ground beef
½ tsp. seasoned salt
freshly ground black pepper
1 tsp. Worcestershire sauce
½ tsp. granulated garlic
1 T. grated fresh onion
1 tsp. Montreal Steak Seasoning (made by McCormick)
Slider Buns (under Bread & Roll Recipes)
arugula
Cambozola cheese
Bacon Jam (under This & That Recipes)

Gently combine the ground beef, seasoned salt, pepper, Worcestershire sauce, garlic, onion, and Montreal Steak Seasoning. Don’t over-mix. Form into 2-inch patties and let rest for a few minutes. Meanwhile toast the buns in the frying pan you plan to use to cook your burgers. Set buns aside. Place pan over medium high heat. Once the pan is nice and hot, add the burgers and leave them alone. Do not try to flatten the burgers while they cook or all the lovely juices will escape. Don’t move the burgers except to flip them once the juices start to puddle on top. Do not flip again! How long you cook the second side depends on personal preference. For a rarer burger only cook for a couple of minutes. You can tell doneness by gently pressing your spatula in the center of the patty without breaking the crust. The squishier the burger, the rarer it is. Meanwhile, place some arugula on the bottom half of each bun. Add a very thin slice of cambozola cheese. When the patties are cooked, place on the cheese. Add a nice slathering of Bacon Jam to the top half of each bun and place on top of the cheese. Serve sliders immediately.

GROUND TURKEY, SAUSAGE, AND BASIL SLIDERS

So in all honesty, if given a choice between one of these sliders or a cheeseburger (my favorite food in the world), I might have to really think about which I would choose. On the one hand, cheeseburgers are as common as say, cheeseburgers. Whereas, a good ground turkey slider doesn’t just grow on every corner. So it might take me a minute or two to make my choice. And because turkey sliders aren’t as readily available, I probably would leave the cheeseburger until another day. (If of course it was a “pick either one” situation.)

Now this could not conceivably happen to me in real life. No one I know would ever be so unkind as to actually force me to make such an agonizing choice. My friends are simply too nice to even consider making such a demand of me. Plus they know I would probably crack under the pressure. So given that I might actually consider choosing one of these sliders over a cheeseburger should be proof enough that you too should give them a try. I found this Paula Deen recipe on the internet when I was looking for a hearty appetizer to serve at one of our in-home jazz concerts. And because these sliders are just so incredibly delicious, I felt compelled to share the recipe with you. Thank you Paula! (Please note: There was no butter spread on, melted into, or otherwise abused in the making of these turkey patties.)

1 (20-oz.) pkg. ground turkey
½ lb. ground pork
1-oz. fresh basil, finely chopped
3 cloves garlic, finely minced
½ tsp. kosher salt
freshly ground black pepper
1/3 c. mayonnaise
2 tsp. vegetable oil
Slider Buns (see recipe under Bread & Roll Recipes)
Roasted Red Pepper Aioli (recipe to follow)
mixed spring greens

In a large bowl, combine the ground turkey, pork, basil, garlic, salt, pepper, and mayonnaise. Shape the mixture into eighteen 2-inch-size patties. Pour the vegetable oil into a large skillet and place over medium heat. When the skillet is hot, add the turkey patties and cook until done all the way through, 4 to 5 minutes per side. Meanwhile, slice the slider buns and lightly toast them in a pre-heated 350 degree oven for about 7-10 minutes. Spread both sides of the toasted buns with Roasted Red Pepper Aioli. Lay spring greens on the bottom halves of the buns. Top with turkey patties. Cover with the top halves of the buns and serve immediately.

ROASTED RED PEPPER AIOLI

½ c. mayonnaise
1 T. Dijon mustard
1 clove garlic, finely minced
1/3 c. finely chopped roasted red pepper
kosher salt
freshly ground black pepper

In a small bowl, combine the mayonnaise, mustard, garlic, and roasted red pepper. Season to taste with salt and pepper. Cover and chill.

CHEZ CARR CUISINE

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