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  • 12/21 Hamburger Day - 3

    From Dave Drum@1:229/452 to All on Sunday, December 19, 2021 22:10:54
    December 21 - National Hamburger Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hamburgers Au Poivre
    Categories: Five, Beef, Wine, Booze
    Yield: 4 Servings

    1 lb Ground Beef
    1 tb Fresh cracked peppercorns *
    1/2 ts Salt
    1 tb Brandy or cognac
    3 tb Dry red wine; opt

    * Or more

    Mix meat & salt. Form into 4 patties, each about 3/4"
    thick. Press pepper into both sides of the patties.

    Cook the patties in a large skillet over medium-high
    heat, turning once, until the desired doneness is
    reached. Drain off the fat.

    Remove patties to a warm platter. Stir the wine into the
    drippings in the skillet. Heat just to boiling, stirring
    constantly.

    Sprinkle the cognac over the patties, immediately ignite,
    if desired.

    Serve sauce over the patties.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... No opera makes sense. People don't sing when they're feeling miserable.-UDD --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:18/200 to All on Wednesday, December 20, 2023 15:07:27
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Horseradish-Garlic Burgers
    Categories: Sandwiches, Cheese, Herbs, Beef
    Yield: 2 Servings

    3/4 lb Ground chuck
    1 tb Prepared horseradish
    1 tb Roasted garlic paste
    1 ts Fresh thyme;chopped
    1 ts Fresh chives; chopped
    Salt & pepper
    2 sl Havarti cheese; fairly thick
    2 Onion rolls; split, toasted
    1 tb Butter; softened
    Waffle-cut potatoes; fried
    - as a garnish

    Preheat a barbecue/stovetop grill to very hot. Combine
    beef, horseradish, garlic paste and herbs.

    Mix well and season with salt & pepper to taste. Divide
    mixture and form 2 firm, round, thick, bun-diameter
    patties. Place on hot grill and cook 5 minutes.

    Meanwhile, slice buns in half (if necessary) and brush
    with butter.

    Flip burgers and continue to cook 5 more minutes. Place
    buns, butter side down, on cooler part of grill and
    toast.

    Top each burger with a slice of cheese and continue to
    cook until cheese melts.

    Assemble burgers and serve them with fried potatoes.

    Yield: 2 servings

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... We didn't have pasta in the 50s, just macaroni,
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)