Text 1193, 97 rader
Skriven 2006-05-07 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: A dead simple corn soup..
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 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Dead simple cream of corn soup

 DS> Good with an onion chopped up in it, too.

I was going to mention that. Both onion and garlic are nice flavours to
add, but not essential.

The other thing of note I made recently was fudge. I layered 1/4 of a
tray with raisins, almonds and coconut before pouring in the molten
fudge and asked Neekha, who was over, what to use for the last remaining
1/4 pan. After looking in the fridge and the pantry she came across some
stale Peeps. So we butchered those cute little chickies, hacked them
into bits with a cleaver and strew their remains around the pan. They
were quite tasty in their chocolate coats.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Pork Burgers Indochine
 Categories: Asian, Fusion, Groundmeat, Pork, Sandwiches
      Yield: 6 servings
 
           DRESSING:
    3/4 c  Mayonnaise
    1/4 c  Finely chopped fresh Thai
           Basil
    1/4 c  Finely chopped fresh
           Cilantro leaves
      2    Green onions, finely
           Chopped
      2 tb Fresh lime juice
           BURGERS:
    1/4 c  Vietnamese fish sauce (nuoc
           Nam)
      4 ts Jaggery (palm sugar) or
           Brown sugar
      1 ts Sriracha or other Asian hot
           Chile sauce
      2 lb Freshly ground pork
    1/4 c  Chunky peanut butter
      2 ts Grated fresh ginger
      2 ts Minced garlic
    1/2 ts Ground star anise
           Vegetable oil, for brushing
           The grill rack
      6    French rolls, split
      6    Interior butter lettuce
           Leaves
 
  Prepare a medium-hot fire in a charcoal grill with a cover, or preheat
  a gas grill to medium high.
  
  To make the dressing, combine the mayonnaise, basil, cilantro, green
  onions and lime juice in a bowl. Cover and refrigerate.
  
  To make the patties, place the fish sauce, jaggery, and chile sauce in
  a medium bowl and combine well. Add the pork, peanut butter, ginger,
  garlic and star anise and blend loosely with a fork. Form into 6 equal
  patties the approximate dimensions of the rolls, making a slight
  depression in the middle of the patties to compensate for the tendency
  to bulge during cooking.
  
  Brush the grill rack with oil. Grill the patties with the grill top
  closed for 4 minutes. Turn and grill until an instant-read thermometer
  inserted into the center of the patties registers 160 degrees (about 4
  minutes longer).
  
  During the last 2 minutes of grilling the patties, place the rolls,
  cut side down, on the grill to toast.
  
  To assemble the burgers, spread the roll bottoms with a thin layer of
  dressing, followed by a lettuce leaf. Add the patties and top with
  generous dollops of the dressing. Add the roll tops.
  
  Source: Ellie Mathews
  The Sutter Home (Winery) Build a Better Burger contest
  
  From: HSIAO-CHING CHOU
  SEATTLE POST-INTELLIGENCER FOOD EDITOR
  From: Simon Bao <simonbaowow@yahoo.Com>
 
MMMMM
 


Cheers

Jim, in Yellowknife




... A real gourmet would commit suicide after eating it.
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