Monday, August 16, 2010
Tonight's Dinner - BBQ Grass Fed Beef Burger with Local Corn and Local Cabbage Slaw
Tonight I decided to perk up the usual BBQ Sauce I like to use on my burgers (Hoboken Eddie's) with some just picked sweet and hot peppers.
Chunky Spicy BBQ Sauce
What you need:
1 Red or Yellow Onion cut into 4 wedges
1 Sweet Pepper (Any color will do) cut into 4 wedges
1 Hot Pepper (remove seeds if the pepper is really spicy) cut in half
Drizzle with olive oil and grill in a grill pan or grill bowl until tender.
Add to a 1 cup food processor or blender with your favorite BBQ sauce with a splash of soy sauce and blend to desired consistency. Set aside.
Grass Bed BBQ Burger
What you need (this serves 4 people):
1/3 lb of Ground Sirloin for each person (If you can get local grass fed ground beef, I would suggest it. My guy has no more beef left and is raising 2 cows now for slaughter at the end of the summer. Tonight I had to go with grass fed beef from Australia.)
2 Tablespoons of Organic or Homemade Ketchup (reason being - try to avoid ketchup with high fructose corn syrup)
1 Teaspoon of Soy Sauce
2 Tablespoons of BBQ Sauce
Leaves from 5 sprigs of Thyme
15 Rosemary leaves
Brioche Rolls (or your favorite hamburger roll)
Add everything above listed before the cheddar (except the beef) into the food processor or blender (use your 1 cup processor if you have one). Blend until herbs and shallots and totally ground up. Mix this liquid into your beef and form into burgers. Set aside.
When ready, grill for 3 minutes, flip and add cheddar. Grill for 3 or 4 more minutes depending on the temperature you desire and the thickness of your burgers. I left them on for about 4 more minutes for a medium burger. Remove from the grill and set aside on a plate. Add the rolls to the grill for a few minutes to toast. Remove and smear toasted bun with the chunky BBQ sauce, and a sliced tomato.
With all the the fresh cabbage and carrots from the farm, a classic cole slaw came to mind today when deciding what to make for dinner. I decided to go with this recipe from Martha Stewart. I used the grater attachment from my cuisinart to grate the carrots.
Grilled Corn with Herbs
This recipe from Epicurious was such a hit last week, I decided to make it again tonight.