Subj : Re: Spare Time
To : Ruth Haffly
From : Dave Drum
Date : Wed Jul 19 2023 06:20:22
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Title: Motorcycle Club Hot Dog Picnic Casserole
DD> Categories: Beans, Pork, Beef, Vegetables
DD> Yield: 8 Servings
RH> Interesting--easy to do too, and would go over big at a gathering like
RH> a motorcycle club. (G)
DD> Or a church pot-luck. Bv)=
RH> True, or maybe a part of a mission trip meal for a group of hungry
RH> workers. We're home from VT, saw a lot of high water but were not held
RH> up by any flooding. This trip will go down in the books as one of those
RH> trips where most of the prior planning pretty much went out the door.
That's good to hear. I had been wondering you you were faring. Some of
the pixtures and videos on the internet feeds were pretty awful. And
that area is/was getting hit again.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Flood Burgers
Categories: Five, Beef, Breads, Cheese
Yield: 4 Servings
2 lb Fresh ground, 85% lean beef
Salt & fresh cracked pepper
4 sl Cheddar cheese; (opt)
4 Hamburger buns; toasted
Measure four 2-ounce portions of beef and form into balls.
Season generously with salt and pepper.
Heat heavy-bottomed 12" cast-iron or stainless steel
skillet (or carbon steel crepe pan) over high heat for at
least 5 minutes. Place balls of beef on skillet. Smash
beef balls with back of heavy-duty spatula sprayed with
non-stick cooking spray until 1/4-inch thick and 4"-5"
wide. Cook for 1 minute. Using spatula, carefully scrape
patties from skillet and flip, taking care to scrape up
any browned bits from bottom of pan. Cook for one minute
longer, then remove patties to plate and allow to cool for
three (3) minutes.
Using citrus juicer or hands and wire mesh strainer,
squeeze patties firmly and catch juice in small bowl.
Discard or save meat for another use (it works
surprisingly well in long-simmered pasta sauces). Divide
sauce into four small soup bowl and place in freezer until
firmly frozen, about 20 minutes.
Meanwhile, divide remaining beef into eight 3-ounce balls
and form into four-inch-wide patties. Take one patty and
use fingers to form 1/4" ridge around rim of the patty,
creating shallow cup shape. Repeat with three more
patties. Remove frozen beef juice disks from bowls and
place one disk in each ground beef "cup." Top with
remaining beef patties. Carefully crimp and seal edges,
then form into even, 1/2" to 3/4" patty. Season generously
on all sides with salt and pepper.
Heat 1 tablespoon oil in heavy-bottomed 12" cast-iron or
stainless steel skillet (or carbon steel crepe pan) over
high heat until lightly smoking. Add patties and cook
without moving for 1 1/2 minutes. Flip, using thin metal
spatula. Using toothpick, poke hole in center of each
burger to allow steam to escape. Continue cooking for 1
minute. Top with cheese and cook for 1 minute longer, or
until center registers 130ºF/55ºC on an instant-read
thermometer for medium-rare. Place patties on toasted
buns, and serve with napkins.
From:
http://www.seriouseats.com
Uncle Dirty Dave's Archives
MMMMM
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