Grilled Italian Burgers
This of course is my adaptation of something I found elsewhere and perfected it amongst my friends after trying variations on them.
1 lb ground beef
2 eggs
2 tbls Kalmatta olived, pitted and diced pretty small
2 tbls garlic powder
1 tbls oregano
1/2 cup feta crumbled
1 cup Italian bread crumbs.
optional : 2 tbls capers (I found they ade the burgers fall apart on the grill)
1. combine all ingredients
2. cook on heated grill, on medium heat 6 minutes cook time flipping once. (recommended an internal temp of 160F)
Credit the original idea and recipe back to: http://allrecipes.com/Recipe/Grilled-Italian-Burgers/detail.aspx
Tuesday, September 7, 2010
Sunday, June 6, 2010
Bacon Wrapped Peppers Stuffed with Cream Cheese
I saw this on my friends photos over at Facebook, he had a gorgous picture of bacon somethings on the grill. I just had to ask... and then make my own.
I was cruising the 99Cent store veggie isle... I know crazy huh? and came across a bag of red peppers that weren't too hot. I snagged them up.
When I got home I cut off the stem ends and seeded them, stuffing the void with cream cheese.
Wrapped that in bacon(thick sliced maple flavored) and pinned it up with a few toothpicks. I went straight to the grill with them.
WARNING: Bacon grease will start a major fuss in your grill, expect beyond the usual flare ups. I recommend only cooking a few at a time, and cleaning your grill afterward.
The peppers got pissed off to say the least, most of us could handle only 1, but they were absolutely delish. Expect to see them at GWW!
I was cruising the 99Cent store veggie isle... I know crazy huh? and came across a bag of red peppers that weren't too hot. I snagged them up.
When I got home I cut off the stem ends and seeded them, stuffing the void with cream cheese.
Wrapped that in bacon(thick sliced maple flavored) and pinned it up with a few toothpicks. I went straight to the grill with them.
WARNING: Bacon grease will start a major fuss in your grill, expect beyond the usual flare ups. I recommend only cooking a few at a time, and cleaning your grill afterward.
The peppers got pissed off to say the least, most of us could handle only 1, but they were absolutely delish. Expect to see them at GWW!
Tuesday, May 18, 2010
Pickled Eggs for War
So we are pickling eggs before we head off to Potrero War
For my dearest Captain, I bought a medium jar of peppercini's took them out, leaving the juice behind, and added the hard boiled and peeled eggs.
On a much more home made note: I created a brine from Apple Cider Vinegar and some of my favorite flavors... onion, chilli powder, black pepper, a dash of sugar and GARLIC. I even included some whole garlic cloves and some petite or pearl onions to the jar.
Sealing it up tight, and letting it sit in the frige for 2 weeks till we get to the campsite.
You shouldn't leave them in for too long, they may get rubbery, luckily I don't have this problem with many people in my social circle happy to help eat them. Also, even thought this was a medieval method of preserving foods before the invention of refrigeration, I do not recommend leaving it out. You should always take care to make sure you are not going to have any food poisoning and should refrigerate your eggs.
You would see these in some bars, so serving them with beer is always an option. I've also seen them in a spread of hors d'oeurves with other pickled items and olives. I've even heard of using the leftovers from a party to make an egg salad for lunch the next day.
Please be warned of the after effects!
Resources used in today's blog:
Wiki
For my dearest Captain, I bought a medium jar of peppercini's took them out, leaving the juice behind, and added the hard boiled and peeled eggs.
On a much more home made note: I created a brine from Apple Cider Vinegar and some of my favorite flavors... onion, chilli powder, black pepper, a dash of sugar and GARLIC. I even included some whole garlic cloves and some petite or pearl onions to the jar.
Sealing it up tight, and letting it sit in the frige for 2 weeks till we get to the campsite.
You shouldn't leave them in for too long, they may get rubbery, luckily I don't have this problem with many people in my social circle happy to help eat them. Also, even thought this was a medieval method of preserving foods before the invention of refrigeration, I do not recommend leaving it out. You should always take care to make sure you are not going to have any food poisoning and should refrigerate your eggs.
You would see these in some bars, so serving them with beer is always an option. I've also seen them in a spread of hors d'oeurves with other pickled items and olives. I've even heard of using the leftovers from a party to make an egg salad for lunch the next day.
Please be warned of the after effects!
Resources used in today's blog:
Wiki
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