Thought for Food

(NC)—Looking for a quick and easy way to liven up your burgers this summer? Here are two terrific recipes you can try on the barbecue. And safe? You bet, says Health Canada, as long as you cook the centre of your burger to a temperature of 71ºC (160ºF). Use an instant-read food thermometer to make sure the burgers are completely cooked. Both recipes are adapted from the Beef Information Centre and are available at www.beefinfo.org

Mexi-Grill Burgers

500 g (1 lb) lean ground beef

75 mL (1/3 cup) salsa

50 mL (1/4 cup) dry bread crumbs or small flake oatmeal

1 egg, beaten

5 mL (1 tsp) chili powder

2 mL (1/2 tsp) mustard powder

4 large flour tortillas or onion buns

Sliced onions

Shredded Cheddar or Monterey Jack cheese

Corn relish

In large bowl, lightly combine ground beef, salsa, bread crumbs, egg, chili powder, and mustard powder. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill, over medium-high heat, 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done, if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in a flour tortilla; and top with onions, cheese and relish. Makes 4 servings.

Greek Burgers

500 g (1 lb) lean ground beef

50 mL (1/4 cup) dry bread crumbs or small flake oatmeal

1 egg, beaten

15 mL (1 Tbsp) dried oregano leaves

5 mL (1 tsp) each garlic powder and crushed dried rosemary

2 pitas (20 cm/8" size), halved or 4 hamburger buns

Crumbled feta cheese

Sliced black olives

Chopped red onions, cucumbers and tomatoes

Tzatziki sauce

In large bowl, lightly combine ground beef, bread crumbs, egg, oregano, garlic powder and rosemary. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill over medium-high heat 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done; if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in pita pocket half and top with cheese, olives, onions, cucumber, tomatoes and sauce. Makes 4 servings.

News Canada

Posted by Ian McKenzie at 08:32 AM | Permalink | Comments (0) | TrackBacks (0)

This recipe is closely guarded in Cincinnati, “Chili Capitol of the US.” Served originally by Greek immigrants in the 1920’s. There are now franchises, particularly the Skyline Chili Parlours, which serve a great Five-Way chili. Five way chili is a one-plate lunch or dinner. Once you get the hang of it, it is easy to adjust to your own taste. Don’t be put off by all of the spices, there is no wrong way to make this.

Recipe for 4

1 pound chuck, ground fine
2 medium chopped onions
2 cloves garlic, minced
1 cup tomato sauce
2 tablespoons ketchup
1 cup water
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon honey
1 teaspoon salt
1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon marjoram
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 dry bay leaf

Put a small amount of oil into a pan and turn to medium heat. Add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, ketchup, water and vinegar. As mixture begins to boil add everything else.

Cover and simmer at very low heat for about one hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.

The first time you make it try to stay close to the recipe. The next time around you can adjust the various spices. Salt for perking up, turmeric and cumin for a sweatier chili flavour, cinnamon, cloves and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body. I think one of the secret ingredients i s the red wine vinegar. I have tried it both ways and it is much better with the vinegar in the recipe.

Constructing The Chili

8 ounce thick spaghetti
1 16 ounce can of kidney beans or pinquitos
2 onions chopped
1 pound of Wisconsin Cheddar grated fine, as fluffy as you can make it.

1. The bottom layer is always spaghetti. I use linguine for a little heavier noodle. You will need two to three ounces per serving. Spread them out and completely cover the plate.
2. Next comes the chili, cover the noodles.
3. Kidney beans or something I have added pinquitos. I think they are a little more interesting than the kidney bean. Either way do not season them, they are there for texture.
4. Chopped onions. Spread them out to taste.
5. Spread Cheddar cheese on quickly so it melts a bit. Don’t skimp on the cheese unless you have to. The cheese should cover the plate so you can pat it into a neat mound with your hands, just the way they do in Cincinnati.

If desired, omit either the beans or onions, or both, for Three-Way or Four-Way Chili. Whatever beverages you may choose to serve make sure they are ice cold. Accompany with saltines or oyster crackers.

Posted by Ian McKenzie at 04:25 PM | Permalink | Comments (0) | TrackBacks (0)

* 1 lb lean ground beef
* 1 large can of diced tomatoes (I like the kind with herbs), undrained
* 1 large can of red kidney beans, drained
* 1 green bell pepper diced
* Garlic, onion powder, basil to taste
* Cajun spice to taste
* Flour (optional)

In large skillet, brown beef well. Add garlic, onion powder, and basil. Once cooked through, drain fat. Pour in tomatoes with their juices and stir. Add kidney beans and green pepper. Toss in some Cajun spice. I don’t really measure it, but I use a few spoonfuls. It adds a nice zing without being crazily hot. If you can’t find Cajun spice in your local store, you can just use chili powder, but then you’re basically making regular chili. Stir well and heat through about ten minutes. At this point I personally like to throw in some plain flour because I like my chili to be thick and chunky instead of soupy, but it’s up to you and your preferences. Simmer on low until it thickens to your tastes and serve.

This chili is delicious but it always tastes even better the next day. Makes about 6 servings

Prep: 5 minutes
Cook: 30 minutes

Technorati Tags: Recipes, Cooking, Chili, Tex-Mex, Cajun, Beef, Main Dish

Posted by Ian McKenzie at 10:24 PM | Permalink | Comments (0) | TrackBacks (0)