Text 7704, 105 rader
Skriven 2006-11-19 16:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: T-Day
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 -=> Quoting Sean Dennis to Jim Weller <=-

 SD> JIM WELLER wrote in a message to SEAN DENNIS:
 
 JW> All you can eat sirloin and mac & cheese buffet? Kenny Rogers?
 JW> Veggie Tales? Kid's Birthday Club? My Gawd, it sounds hideous!

 SD> Oh, yes, it's quite true.

Not every one in my family is a foodie either. My sister is the world's
worst cook and she doesn't care. When we were taking care of Mom during
her last few days Janet would go 100 yards from the hospital to a
Wendy's and I would drive 25 miles to the next town to a certain truck
stop for my lunch break burger. Neither one of us could understand the
other.

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     Title: Born In Berkeley Burgers
Categories: Groundmeat, Beef, Sandwiches
  Servings: 6

           PATTIES:
      2 lb ground chuck
    3/4 c  packed basil leaves; chopped
    3/4 c  drained and chopped sun
           -dried tomatoes (oil packed)
    1/2 c  grated onion
      3    garlic cloves; minced
  1 1/2 ts salt
           LEMON-GRILLED FENNEL:
      3 md Meyer lemons
      4 md fennel bulbs; tops removed,
           -sliced into rings
      2 TB Colavita EVOO
    1/4 ts salt
     12 sl thick-cut black pepper bacon
           ARUGULA-FIG TOPPING:
    1/2 c  chopped walnuts
      4 ts balsamic vinegar
      4 TB Colavita EVOO
           Salt
      6    fresh figs; stemmed and
           sliced lengthwise
      3 c  pre-washed bagged baby
           arugula; roughly torn
      2 tb vegetable oil; for brushing
           -on the grill rack
    3/4 lb aged Teleme cheese;
           sliced thinly (Camembert or
           Brie may be substituted.)
      6    good quality hamburger buns

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a
gas grill to medium-high.

To make the patties, combine the chuck, basil, sun-dried tomatoes,  
onion, garlic, and salt in a large bowl, handling as little as possible.
Shape into 6 patties to fit the bun size. Loosely cover with plastic
wrap and set aside.

To prepare the fennel, grate 2 teaspoons zest from the lemons. Juice the
lemons to yield 2 tablespoons juice. Put the fennel rings in a medium- 
sized bowl and toss with the lemon juice, oil, and salt. Put the fennel
in a grill basket and grill, shaking the basket occasionally, until
soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil, sprinkle
with the lemon zest, and wrap to keep warm.

Heat a large, heavy nonstick fire-proof skillet on the grill. Add the
bacon and cook until crisp. Transfer to paper towels to drain. Wrap in
foil to keep warm.

To make the topping, drain off the bacon fat from the skillet, wipe out
the skillet with paper towels, and set the skillet back on the grill.
Add the walnuts to the skillet and toast until golden and fragrant; set
aside.

Whisk the vinegar with the oil in a small bowl and season with salt to
taste. Combine the figs, arugula, and toasted walnuts in a medium bowl.
Toss with just enough dressing to coat.When the grill is ready, brush
the grill rack with vegetable oil.

Place the patties on the rack, cover, and cook, turning once, until done
to preference, 5 to 7 minutes on each side for medium. Place the cheese
slices on the patties during the last 3 minutes of grilling. Place the
buns, cut side down, on the outer edges of the rack to toast lightly
during the last 2 minutes of grilling.

To assemble the burgers, place equal portions of the warm grilled fennel
on each bun bottom, followed by a cheese-topped patty, 2 bacon slices,
and an equal portion of the fig-arugula topping. Add the bun tops and
serve. Makes 6 burgers.

Even though this recipe has several steps, none of the individual steps
are difficult, and most all of the prep work can be done well ahead of
time, Mrs. Saulsbury said. "You can (and I have) cook the bacon ahead,
too, and if you're having friends over, have them help with some or all
of the chopping and slicing - it makes for a great party, she said.
       
From: Terry Pogue To: Foodwine
 
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