Text 26960, 85 rader
Skriven 2015-05-13 05:44:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 950
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Triple-Beef Cheeseburgers w/Spiced Ketchup
 Categories: Beef, Sandwiches, Cheese, Condiments
      Yield: 8 servings

  1 1/4 lb Well-chilled beef brisket;
           - trimmed
  1 1/4 lb Well-chilled boneless short
           - ribs; trimmed
  1 1/4 lb Well-chilled hanger steak,
           - skirt steak, or carne
           - asada meat; trimmed
      5 oz Well-chilled beef suet
      3 oz Well-chilled beef bone
           - marrow
      2 tb Red miso
           +=MIXED WITH=+
    1/4 c  Water; until smooth
           Olive oil (for brushing)
      8 lg Slices sharp cheddar cheese
      8 lg Sesame seed buns; halved
      8    Tomato slices
      8    Red onion slices
           Fresh watercress sprigs
           Red Vinegar Pickles
           Spiced Ketchup

  INGREDIENT INFO: Suet and bone marrow are sold at some
  upscale supermarkets. To make sure your market carries both,
  be sure to call ahead. You may need to special-order the
  items. Red miso (sometimes labeled aka miso) can be found in
  the refrigerated Asian foods section of some supermarkets
  and at natural foods stores and Japanese markets.

  BACK TO THE GRIND: To make this burger, the meats, suet, and
  marrow must be ground. There are three different ways to do
  this.

  Have the butcher grind the meats. Ask your butcher to cut
  all trimmed meats into 3/4" pieces, chop the suet and
  marrow, and grind everything into 1/16" pieces.

  Use a meat grinder.

  Use a food processor. Cut all trimmed meats into 1/4"
  pieces. Chop the suet and marrow. Freeze until partially
  frozen. Working in batches and using on/off turns, grind
  into 1/16" pieces.

  Combine all ground meats, beef suet, and bone marrow in
  large bowl and mix lightly with fork. Add miso mixture and
  stir lightly just to incorporate (do not overmix). Divide
  meat mixture into 8 equal portions. Form each portion into
  scant 4-inch-diameter patty. Sprinkle both sides of patties
  generously with salt and pepper.

  Brush 2 large skillets with oil; heat over medium-high heat.
  Add 4 burgers to each skillet; cook 3 minutes. Turn burgers
  over. Cook 2 minutes; top with cheese and cook 30 seconds to
  1 minute longer for medium-rare. Remove from heat.

  Place 1 bun bottom on each of 8 plates. Top each with 1
  burger, 1 tomato slice, 1 red onion slice, watercress, and
  Red Vinegar Pickles. Spread bun tops generously with Spiced
  Ketchup and place atop burgers.

  By Chef-owner Tony Maws; Craigie on Main in Cambridge, MA

  Bon App+¬tit | September 2010

  Yield: Makes 8

  MM Format by Dave Drum - 15 September 2010

  Uncle Dirty Dave's Archives

MMMMM

... "Don't eat 'til you're full; eat 'til you're tired." -- Andrew Zimmern

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)