Family Chow Hall

Normally, I don’t like messing with Grilled Burgers too much. They are basically perfect when left alone, grilled and then topped at the table (post-cooking). There are a few things you can do to make sure it’s tender and juicy, loads of different ways to top a burger. I usually add some cream or half-and-half to keep it tender, and sometimes I throw in some wheat germ just for the health value.

I have to stop and mention here that one of the AWESOME things about living in the south is GRILLING ALL WINTER LONG, comfortably. Sure, it was a wee bit chilly, but nothing I can’t handle, nothing I have to put a jacket on for, for sure.

Once, at a restaurant, though, DH ordered a pepper-crusted Bleu Cheese Burger and darn if that didn’t look great! This was a long time ago, and I don’t remember the details, but I know it was coated in cracked black pepper. The bleu cheese I can do without and almost never have in my kitchen, but that’s okay, it’s the black pepper that interested me.

So this is what I came up with last night and now I have been told by my son and hubby that they can never go back to plain burgers. I could, but would rather not!

The Black Pepper-Crusted Burger
makes 8 burgers - cut this in half for smaller families

2 lb. ground beef
2 T. half-and-half
2 t. soy sauce

2 T. cracked black pepper
2 T. flour
1/2 t. salt
1 t. sugar
1/4 t. fine black pepper
1/4 t. celery salt
(double or triple this according to your taste - this is just enough to sprinkle on the burgers)

In a large bowl, combine the first three ingredients and then shape into patties.

In a small bowl, combine the seasoning ingredients. Sprinkle some on each patty, saving back some for the ‘flip side.’

Fire up that grill and put the burgers on, pepper side DOWN. Sprinkle the remaining seasonings on the burger tops. Flip after a few minutes, then finish up as you normally would.

Typically, I put everyone’s choice of cheese on a couple of minutes before removing from the heat, then let each person put their own toppings on. Below you will find a list of toppings we sometimes use:

sliced jalapeno peppers
bleu cheese dressing
ranch dressing
ketchup
mustard
mayonnaise
sliced pickles
coleslaw
lettuce
sliced onions
bacon - this is a rare and special treat

ENJOY!

Who loves to experiment in the kitchen? I suppose some people really don’t, but I do! The main thing that holds me back from constantly experimenting is that I hate throwing food away and I’m not crazy about serving nasty experiments-gone-wrong, either.

This is one idea that I had which I thought would take a few tries, but I really wanted to make it, so I dug in a few days before Thanksgiving, hoping I would get it right so we could munch on this on Turkey Day. It’s funny, isn’t it, how you imagine one scenario, but the complete opposite happens? Instead of having to try, try, try again to get the result I wanted, this newly-invented recipe turned out great the first time and was completely gone before Thanksgiving! Everyone in the family who tried it loved it and we ended up sort of fighting over it. (We couldn’t convince the littlest ones in the family to taste it and I have to admit we didn’t try very hard.)

Instead of going out and buying one of those “cheesy” plastic-wrapped and nut-covered cheese balls for the holiday season, try making your own… I bet you could even come up with a new flavor or two to suit your own tastes. I’m thinking of making a few for neighbors and friends.

So, here it is, faithful readers…. The Bacon Jalapeno Cheese Ball:

8 oz. Velveeta
1/3 c. water
1 c. shredded cheddar cheese
2-4 jalapeno peppers
2 cloves garlic
2 t. olive oil, butter, or any kind of oil
1/2 t. red pepper flakes
5 bacon strips

To start, fry up the bacon and let it cool and drain, then crumble it. You can even put it in your food chopper or just have a willing helper cut it up into small pieces with a kitchen shears.

Next, seed the peppers — cut the tops off and remove the inside pith and seeds. Chop them extra-tiny or throw them in the food chopper along with the garlic cloves. These you should saute in the oil in a small skillet. As they cook and soften, add the red pepper flakes.

I did not add any salt or other seasonings to this. Some of you may want to add cumin, chili powder, or other flavors. I decided to keep it simple. I will also mention that I did NOT add SALT, since the Velveeta is already plenty salty and the bacon, too.

So, once the peppers are softened and the bacon is crumbled, you can start on the cheese portion; Place the Velveeta, cut into chunks, and the water in a microwavable, large bowl with high sides (we’re going to be using the mixer in a minute.) Microwave this for a minute at a time, turning and stirring — until the cheese is rather soft. Use an electric mixer to whip this up. It should turn into a smooth, slightly runny cheese sauce, much like nacho cheese. You may have to microwave longer if the chunks won’t smooth out.

Finally, add everything together — dump the jalapenos and the bacon in, mix them in, then add the cheddar cheese. This may seem too soft to make into a cheese ball, that’s OK. Wrap this in some plastic wrap and refrigerate. After a couple hours of chilling, you should be able to mold it into a ball or log for serving.

Serve with your favorite crackers or pita chips. ENJOY!

As the turkey roasts (sounds a bit like a soap opera)… While the potatoes mash… As the yams, rolls, and dressing bake… While the pies cool and set… all sending heavenly aromas wafting throughout your home… there is always one minor crisis for the cook of Thanksgiving dinner to deal with:

It’s called, “What the heck do I feed these people to keep them out of my way while I cook Thanksgiving dinner?”

We love our families, we really do — that’s why we are cooking Thanksgiving dinner in the first place. Sure, sure, it’s all about giving thanks, remembering the pilgrims and their first year of bounty, but it’s mainly about showing our loved ones that we care. But, they DO get underfoot while we scramble around the kitchen, roasting, boiling, mashing, sauteeing.

I like to set out some appetizers and/or cold cuts on a tray (preferably NOT in the kitchen, but maybe in the breakfast area or the dining room) and let them munch away at them. I promised a week or so ago to give you some recipes for appetizers, well here is a simple dip for apples or other fruit that can be made a day or two ahead of time and set out so the family can munch and stay out of your way while you wrestle with the turkey.

Caramel Fruit Dip

8 oz. cream cheese
1 T. butter
2 T. pineapple juice, (optional)
1/2 c. brown sugar
1/2 t. cinnamon
1/4 t. ginger

Let the cream cheese set out for a few hours, bringing it fully to room temperature. Using a hand mixer, whip until smooth and fluffy. Add the remaining ingredients and “whip it good.”

Slice apples or any other fruit you like and serve it up.

This recipe is easily doubled or tripled for large crowds and it’s nice to have some fruit before the big feast!