Burger Night 1/10/12

Burger Time!

What better way to take advantage of the unseasonably warm Texas weather than to do some outside grilling on our newly remodeled patio. We had portobello burgers on wheat buns with roasted red peppers and melted feta cheese on top. As a side I made whole grain mac and cheese. Here are the delicious recipes that I used to make this lovely meal.

Portobello Burgers:

For these burgers I used portobello mushroom caps, a block of feta cheese (not crumbles), and a red bell pepper.

Once the charcoal is nice and hot, coat a red bell pepper in olive oil and place on the grill. The pepper will need to be turned so that it cooks evenly on all sides, about 5 minutes per side. Once it is finished, the outer skin will look burned and will be coming away from the meat of the pepper. Allow the pepper to cool before handling. After the pepper has cooled, you should be able to easily peel off the skin. De-seed the pepper and slice at this time as well.

Brush both sides of a clean portobello mushroom cap with olive oil and season with salt and pepper. Cook on the grill for about 6-8 minutes on each side. When they are done, bring inside and top with red pepper slices. Take the block of feta and cut into slices about 1/3 inch thick. The feta will be easiest to slice if you keep it very cold before slicing. Put a slice on top of each mushroom cap and put under the broiler of the oven. In about 2 minutes it will be melted, caramelized, and delicious. Assemble burger to taste and enjoy.

Macaroni and Cheese

1 bag of macaroni (or noodle of your choice)

1 head of broccoli

3 TBSP butter

3 TBSP flour

2 cups milk

2 cups cheese (good cheddar or gruyere)

Salt and Pepper to taste

for topping:

2 TBSP melted butter

1/2 cup panko bread crumbs

Preheat oven to 350. Cook macaroni to al dente and add the broccoli during the last minute of cooking. Drain and set aside.

Make a roux with the butter and flour in a large sauce pan. Once the roux is nice and brown add the milk and stir on medium heat until it has thickened. Remove from the heat and mix in cheeses, stir until all the cheese is melted and you have a smooth cheesy sauce. Toss in macaroni/broccoli mixture and mix until everything is well coated. Pour into a 13 X 9 baking pan. Sprinkle the panko on top and drizzle the butter over the whole thing. Put into the oven and bake for 25-30 minutes until golden brown.

CHRISTMAS DINNER!

The Menu:

Beer Boiled Bratwurst (vegetarian and veal/pork)

Sauerkraut

Spaetzle

German Potato Salad

Beet Salad

Cucumber Salad

BEER

Every year for Christmas we have a themed dinner. We have done Italian, Mexican, and a very special Christmas brunch. This year, inspired by our recent trip to Epcot's Germany, we decided to make a German feast for dinner. It was way too much food, but it was a delicious spread of food. Here are some of the recipes to create your own German feast. (not everything may be 100% German accurate, but it was incredibly tasty and took me back to Epcot's Germany)

Beer Boiled Brats:

1 Shiner Bock

6 Fresh Bratwusrt

1 Onion

Bring the beer to a boil with the chopped onion. Once the beer is at a rolling boil, add the brats. They should boil for about 10-12 minutes. Once they are done to temp, place the sausages on a baking pan and put the under the oven broiler (about 2 minutes on each side, or until they have a crispy skin). Serve with kraut and more tasty beers.

*My mother and I (vegetarians) also enjoyed this dish with vegetarian brats, which are available at whole foods in the meat substitute section. They were prepared in the exact same fashion and were delicious.

Spaetzle:

2 Cups Flour

2 TBSP Salt

1 TBSP Freshly Ground Pepper

1 TBSP Freshly Ground Nutmeg

1/2 Cup Milk

Butter

Combine the dry ingredients in a large mixing bowl and create a well in the center to add the eggs and milk. Whisk together the milk and eggs and pour into the well made in the flour. Stir the dough until everything is well combined with no lumps. Let this dough rest for 10-15 minutes.

Bring a large pot of water to a boil. Once the dough has rested, push it through a colander, slotted spoon, or food mill with a spatula. Do this in small batches, removing the finished noodles after a few minutes in the water. They should be firm and floating to the top when they are ready. Once all noodles are ready heat butter in a pan and cook the noodles until they are golden brown. I use green onions or chives for a garnish.

Hot German Potato Salad:

3-5 Pounds Potatoes

1 Pound Bacon

1 Onion, chopped

2 TSP Salt

1 TSP Pepper

1/4 Cup White Wine Vinegar

2 TBSP Dijon or Spicy Mustard

Cube potatoes and cook in boiling water until tender, usually 10-15 minutes. Set potatoes aside.

While the potatoes cook is a good time to make the dressing that will go on the potato salad. Whisk together salt, pepper, vinegar, and mustard. Feel free to add additional herbs and mustard to taste.

In a large pan cook the bacon and reserve the rendered fat. Remove cooked bacon and chop. Add the chopped onions to the bacon renderings and cook until tender. Remove from heat and add the vinegar/mustard mixture. Toss in potatoes and bacon until well coated. Serve warm.

Beet Salad:

3 Pounds Raw Beets

1/4 Cup White Vinegar

1/4 Sugar

1/4 Cup Minced Onions

1 TBSP Horseradish

1 TSP Salt

1 TSP Ground Pepper

1/4 Cup Vegetable or Olive Oil

Peel beets and cut them into 1/2 inch rounds. Place them in boiling water until tender (about 20 minutes). Meanwhile, combine all other ingredients to make a dressing. Toss tender beets in dressing and let marinade. This can be served hot or cold.

Welcome to Dinner with my Family

I have had an interest in cooking for as long as I can remember and have always loved sharing a home cooked meal with friends and family. Since my sister and I are all grown up, my family gathering together at the same time had become a rare occasion. Recently, I decided to make dinner for my family every week. Everyone loves sharing a warm full house with full bellies. I've made this blog to document and share these wonderful evenings.