Bacon Cheeseburgers on Salted Pretzel Buns

Bacon Cheeseburgers on Salted Pretzel Buns

(America)

makes 8 bacon cheeseburgers

This is an interesting take on America’s favourite burger.  It may seem time intensive but with multi-tasking many of the tasks can take place concurrently and the Bacon Jam can be made hours or even days ahead of time. The resulting burger is well worth it.  

                                                                              Prep time: 35 minutes
                                                                              Cook time: 60 minutes
                                                                              Bake time: 25 minutes
                                                                              Total time: 2 hours

Ingredients

Optional Bacon Jam:

1/2 pound bacon, cut into 1-inch strips
1/2 large yellow onion, peeled and thinly sliced
1 tablespoon minced garlic
1/4 cup cider vinegar
2 tablespoons brown sugar
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cinnamon
2 tablespoons maple syrup
3 tablespoons ketchup
¼ cup good Bourbon whiskey (optional)
¼ cup very strongly brewed black coffee

Salted Beer Pretzel Rolls:

1 (12ounce) bottle of good amber beer or non-alcoholic amber beer, warm (105° F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons fine Kosher or sea salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Coarse Kosher salt, for sprinkling

Bacon Cheeseburgers:

2 pounds ground sirloin
3 tablespoons dehydrated onion
1 small yellow onion, peeled and grated
½ pound bacon, cooked crisp but not over cooked and chopped, reserve the rendered fat
fine Kosher or sea salt, to taste
freshly ground black pepper, to taste
8 ounces smoked Gouda cheese, grated
8 slices yellow American cheese

Preparation

Optional Bacon Jam (if you’re planning to use bacon jam, prepare this ahead of time):

1.  Place bacon in a large sauté pan over medium-high heat and cook it until it browns and becomes crispy.  Transfer cooked bacon to a plate lined with paper towels to drain.

2.  Return pan to the heat and add the onions to the pan with the rendered bacon fat.  Sauté the onions, stirring occasionally, until softened and translucent. 

3.  Add the garlic to the pan and sauté for another minute, stirring; do not allow the garlic to brown. 

4.  Add the remaining ingredients, and raise the heat to high.   Bring the mixture to a boil, stirring constantly.  Allow the mixture to boil for about 2 minutes. 

5.  Turn the heat under the pan to medium-low, add the bacon and simmer, stirring occasional to avoid burning, until the mixture is reduced by about 1/2 and is thickened into syrup, about 30 minutes.   Turn off the heat, and let the mixture cool for about 10 minutes. 

6.  Pour the cooled mixture into the container of a food processor, and pulse a several times until the mixture attains a spreadable, but decidedly chunky, consistency.  Pour into a sealable container for later use.

Salted Beer Pretzel Rolls preparation:

create the pretzel dough:

Pour the warm beer into a 2 cup measuring cup, stir in the yeast and sugar and allow the yeast to proof for 5-10 minutes. The mixture will form a foam head, if it doesn’t the yeast is dead and you’ll need to start over.  

Add the flour, salt, melted butter, and the proofed yeast to the bowl of your stand mixer.  Fix with the dough hook attachment and mix using the dough hook until combined well. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour or until doubled.

form and proof the rolls:

Line a large sheet pan with parchment paper and set aside.  Punch the dough down and turn it onto a lightly floured, clean surface.   Roll the dough out into a 16-inch snake and cut the snake into 8 pieces, about 5 ounces each. 

Shape the dough into rolls by taking each piece of dough and form a round, smooth ball by pulling the sides to the center and pinching to seal. Place each formed rough ball, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling it around the palm of your hand to form a finished roll.

Place each completed roll on the prepared baking sheet pinched seam side down, with at least 1” between each roll in a staggered formation. Cover with a damp towel and allow to proof in a warm place for 30 minutes until they rise & double.

Preheat oven to 425°F and place oven rack in the middle position.

boil the rolls:

Bring 2 quarts of water to a low boil, in a large saucepan or pasta pot.  Once the water boils, remove from heat and slowly add the baking soda (if you put it in too fast the water will foam up and overflow the pot). Place the pot back over the heat and lower to a simmer.

Place 2-3 rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove from the poaching liquid with a slotted spoon and return to the prepared sheet pan, seam side down. Repeat this process with the remaining rolls.

bake the rolls:

Brush each roll with the beaten egg using a pastry brush, be sure the egg coats all exposed sides completely, sprinkle each with a little of the coarse salt. 

Using a very sharp straight edged blace, cut an X into the top of each roll, place the sheet in the preheated oven and bake the rolls for 15-20 minutes, until they are golden brown.  Set aside to cool.

Bacon Cheeseburger preparation:

prepare and cook the cheeseburgers:

Preheat oven to 200° F.

In a large mixing bowl combine all the cheeseburger ingredients through the shredded Gouda but not the American cheese, cover the bowl with plastic wrap and allow to rest in the refrigerator for 30 minutes.

Divide the bacon cheeseburger mixture into 8 portions and form each portion into a ball then flatten each ball into the familiar hamburger patty shape.  

Heat a skillet over medium-high heat and add about 2 tablespoons of the reserved bacon grease and place as many of the patties as will fit without crowding in the skillet, allow the patties to cook about 4 minutes on the first side, flip them and cook on the second side for an additional 4 minutes (dependent on thickness and desired level of doneness).  Remove the cooked burgers to a heat proof plate and place in the oven to keep warm.  Repeat the process until all the burgers are cooked.

service:

Slice each Pretzel bun in half horizontally, place one bacon cheeseburger on the bottom half of each bun, place one slice of American cheese on top of each burger.  If you elect to use the bacon jam, spread desired amount of the jam on the bottom of the bun top and place it on the top of the burger, if not just place the bun top on the burger.   Serve accompanied by your favourite condiments, sides and cold beverage of your choice. 

Quick and Easy Banana/Orange Becky

Quick and Easy Banana/Orange Becky

(America)

                                                                                                                      Prep time - 3 minutes

                                                                                                                      Cook time - 0

                                                                                                                      Total time -  3 minutes

This is a smoothie I came up with combining two of my granddaughter's favourite things bananas and orange juice.

Ingredients

1/2 cup orange juice
1/4 cup plain yogurt
1 teaspoon real vanilla extract
1/4 cup sugar
2 ripe bananas, peeled
3 cups ice

Preparation

blend the smoothie:

Combine the first 4 ingredients in the container of the blender, cover and blend on high speed until the yogurt is thoroughly combined and the sugar is totally dissolved, about 15 or 20 seconds.  Remove the cover add the bananas and the ice replace the cover and process until the ice is finely crushed.

service:

Pour into two chilled glasses, add straws and enjoy!

Ribe-eye Steak with Chimichurri Sauce

Rib-eye Steak with Chimichurri Sauce

(America)

serves 4

What could possibly make a perfectly cooked, prime rib eye steak better? Chimichurri sauce of course.

Ingredients

chimichurri Sauce:

3 Tbsp red wine vinegar
3– 4 cloves garlic, chopped
2 cups loosely packed flat-leaf parsley, stems removed
⅔ cup loosely packed cilantro
¾ cup extra-virgin olive oil
½ tsp red pepper flakes
Kosher or sea salt, to taste
freshly ground black pepper

the steaks:

2 (1" or Thicker) well marbled, beef rib-eye steak
extra-virgin olive oil to brush on the steaks
1 tsp freshly ground black pepper or to taste
1 tsp ground Kosher or sea salt or to taste

Preparation

prepare the chimichurri sauce:

Combine the vinegar and garlic in a small bowl; let sit for 20 minutes.

In a food processor bowl, combine the parsley, cilantro, garlic/vinegar and puree the mixture. While the motor is still running, drizzle in the oil through the processor top until incorporated.

Remove the chimichurri sauce from food processor bowl to a serving bowl. Season with red pepper flakes, salt and ground black pepper to taste and set aside.

prepare the steaks:

Rub both sides of each steak generously with the extra-virgin olive oil and season with salt and pepper rubbing the season into both sides. Set steaks aside and allow to marinate in the rub for about ½ hour.

Meanwhile preheat a gas or charcoal grill to its hottest or pre-heat a stove top grill or grill pan until it is very, very hot.

When the grill (or grill pan) reaches its maximum heat, place the steaks on the grate (or in the grill pan). Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat . . . you want to create a good, crusty sear outside while maintaining a very rare center. When steaks are browned, flip and sear the other side for 3 to 4 minutes (you want the internal temperature to be either 120° F for rare 125° F for medium-rare on an instant-read thermometer, do not overcook).

When the steaks are cooked cover the steaks with aluminum foil and allow the steaks to rest for about 5 minutes.

service:

Serve steaks immediately on heated plates accompanied by your favourite sides and the Chimichurri sauce for the diners use.

Melt in Your Mouth Meringues

Melt in your Mouth Meringues

(America)

makes about 50

These are my all time favourite cookie, light and airy and as the recipe title says, these cookies absolutely melt in your mouth.

Ingredients

6 egg whites

1 teaspoon vanilla

pinch of salt

¼ teaspoon cream of tartar

1 ½ cups sugar

Preparation

Line 2 large cookie sheets with parchment paper.

Preheat oven to 225° F.

create the dough:

Place egg whites in a mixing bowl and beat with a hand mixer until the whites become foamy.  Add the vanilla, the salt, and the cream of tartar while continuing to beat the egg whites.  Add the sugar, a teaspoon at a time, beating for about a minute between additions.  Continue beating the mixture after the last of the sugar has been added for about 8 minutes until the egg whites become very stiff, glossy, and smooth.*

form the cookies:

Using a spoon, put the mixture into a large pastry bag fitted with a ½-inch star tip.  Pipe the meringues onto the prepared cookie sheets allowing about 1-inch between each meringue.

bake the meringues:

Reduce the oven temperature to 200° F. and bake the meringues for 1 ½ to 2 hours until the meringues are dry to the touch, remember meringues don’t really bake they dry.  Turn off the oven and leave the cookie sheets in the oven until the oven cools enough so you can remove the cookie sheets from the oven with your naked hand.

service:

When the meringues are thoroughly cooled either remove from the cookie sheets to a serving platter or to a lidded container and store in a cool dry place.

* colouring or flavoured extracts can be added at this point one drop at a time until the colour or flavour you desire is achieved.  Do not add too much colouring or flavouring or the meringues will go flat.

Albondigas Soup

Albondigas Soup

(Mexican Meatball Soup)

serves 8

(Mexico)

                                                                              Prep time: 10 minutes
                                                                              Cook time: 50 minutes
                                                                              Total time: 1 hour

Ingredients

meatballs:

8 ounces ground beef
8 ounces raw chorizo sausage, casing removed
1 small onion, micro-planed
1/2 cup fresh cilantro, roughly chopped
1 large egg, beaten
2 cloves garlic, peeled and micro-planed
½ cup cooked rice
1/2 carrot, minced
½ teaspoon Kosher or sea salt
¼ teaspoons freshly ground black pepper
1 teaspoon ground cumin
nonstick cooking spray

soup: 

2 cups diced onions
2 tablespoons extra-virgin olive oil
2 teaspoons chili powder
4 cloves garlic, chopped
6 cups chicken broth
3 corn tortillas, chopped
1 16-ounce can diced tomatoes, drained of juice
2 cups sliced button mushrooms, about 8 ounces
2 cups fresh or frozen corn kernels
½ cup fresh cilantro, roughly chopped
1 pound of escarole, trimmed and cut into 1/2 strips
Kosher or sea salt, to taste
 freshly ground black pepper, to taste

service:

sour cream
½ cup roughly chopped cilantro
corn tortillas chips

Preparation

meatballs:

Preheat oven to 400° F. and coat broiler pan with nonstick cooking spray.

In a large mixing bowl combine the meatball ingredients and mix thoroughly.  Shape the meat mixture into ¾ to 1-inch diameter meatballs and place on the prepared broiler pan; you should end up with about 30 meatballs.  Bake meatballs until fully cooked, about 30 minutes.  

soup:

In a large pot over medium heat sauté the onions in the olive oil until they are softened, about 5 minutes.  Add the garlic and the chili powder and cook an additional minute.  Add the chicken broth, tortillas and half the tomatoes; simmer for 5 minutes.   

Puree the soup in a blender in two or more batches.  Take caution, only fill the container of the blender to half or less of its capacity and cover the container with a cloth when pureeing as the hot soup will expand and may overflow if the container is filled too much.  

Return the pureed soup to the pot and add the remaining tomatoes, the mushrooms, the corn, cilantro, escarole and the meatballs.  Bring the soup to a simmer and simmer for 10 minutes.  Adjust seasoning to taste with salt and pepper. 

service:

Ladle the soup into individual serving bowls or into a large bowl for family service and serve garnished with roughly chopped fresh cilantro and accompanied by sour cream, and crisp tortillas chips.

Breakfast Burritos

Breakfast Burritos

A breakfast standby in Southern California and a great way to start your day . . . scrambled eggs, cubed potatoes, and chorizo wrapped in a flour tortilla.

serves 10

(America)

                                                                            Prep time:  15 minutes
                                                                            Cook time:  20 minutes
                                                                            Total time: 35 minutes

Ingredients

2 1/2 cups potatoes, peeled and sliced into ¼-inch cubes
2 pounds ground beef, breakfast sausage, or chorizo
1/4 cup chili powder, or to taste
2 tablespoons garlic powder
1 onions, chopped
2 cups salsa
2 tablespoons Tabasco sauce (or Cholula or other Mexican hot sauce), or to taste
6 eggs, beaten
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey or Pepper Jack cheese
10 large flour tortillas

Preparation

prepare the potatoes:

Par boil the potato cubes in sufficient heavily salted water to cover the potatoes until they are soft, about 5 minutes after the water comes to a boil.  Drain the potatoes after they are cooked.

brown the beef:

Meanwhile, in a large sauté pan over medium heat, brown the ground beef until it is crumbly but still has a little pink.  Stir in the chili powder, the garlic powder, and onion together and cook over medium high heat until the ingredients are thoroughly combined.  Drain any accumulated grease and return to the stove.  

scramble the eggs:

Reduce the heat to medium and add the beaten eggs, cook stirring constantly as you would for cooking loose scrambled eggs.

bring it all together:

Stir in the salsa and the hot sauce and continue to cook the mixture until the onions are softened and most of the liquid has been absorbed/evaporated.  Stir in the both the cheeses and allow them to melt.  Remove the sauté pan from the heat.

prepare the tortillas:

To make the tortillas more pliable, microwave them for about 20 seconds.

construction:

Working with 1 tortillas at a time, form each burrito by placing the tortillas on a clean flat surface in front of you and place about 1 cup of the filling mixture in a line across the lower third of the tortilla, fold in the two sides and rolling the burrito up to form the familiar burrito shape*.  At this point, if you're not planning to eat the burritos immediately you may wrap each in aluminum foil prior to placing in the refrigerator or freezer for future use.  This is also the way you would save left-over burritos.  To reheat, remove the foil and microwave the frozen burrito for 2 to 3 minutes on high.

service:

Serve accompanied by sour cream, additional salsa and guacamole.  These burritos can either be treated as finger food or as a dish to be handled with a knife and fork. 

* at this point the burritos can be fried

Biscuits and Gravy

Biscuits and Gravy

(America)

4 Serving

A southern breakfast favourite and one that my daughter-in-law has adopted as her favourite  breakfast it's one  that is easy to make yourself.

                                                                           Preparation time:     0 minutes

                                                                           Cook time:             30 minutes

                                                                            Total time:             30 minutes

Ingredients

½ pound breakfast sausage

4 biscuits prepare according to package directions, split in half

white (milk) gravy:

3 tablespoons of butter

1 tablespoon of bacon grease

3 tablespoons of flour

2 cups whole milk

dash of cayenne pepper, or to taste

Kosher or sea salt, to taste

white pepper, to taste

Preparation

brown the sausage:

In a skillet, cook the sausage until it is evenly browned, stirring constantly to crumble it.  Remove the cooked sausage to a paper towel lined dish to drain

prepare a white rue:

In a saucepan, over low heat, melt the 3 tablespoons of butter and stir in the bacon grease.  Add the 3 tablespoons of flour and cook stirring for 3 or 4 minutes until the taste of raw flour has a disappeared.

create the white gravy:

While stirring the rue slowly add all the milk.  Stir in the cayenne pepper, continue stirring while cooking the milk mixture until it has thickened and is smooth and hot (the mixture will not thicken ‘til it comes to a boil, have patience raise the heat slightly if necessary).  If the sauce appears too thick for your tastes you may add a little more milk (a tablespoon at a time) until it reaches your desired consistency. Taste and adjust seasoning with salt, white pepper, and cayenne.

bring it all together:

Stir the cooked, crumbled sausage into the white sauce.

service:

Place one split biscuit on each serving plate; distribute ¼ of the white sauce/sausage mixture over each biscuit. Serve immediately.