Subject: Thai Burgers with Gingered Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 27 2003 - 03:17:13 EDT
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FOOD FUNNY
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Reader Barb Jernigan writes, "[A recent] food funny reminded me of
helping a friend move from his bachelor pad back in (cough) 1981."
Helen, Ken's then girlfriend, peered in the refrigerator and asked,
"Ken, how long has this ham been in here?"
"Ham?" Ken wondered, peering over her shoulder, then shouted, "ACK!
Get away! Get away!"
After disposing of the "ham" with care worthy of a HazMat team, Ken
returned from the dumpster. "That wasn't ham," he confessed, "it was
lettuce."
"Ah." Our friend Rick nodded sagely. "Solid milk and liquid lettuce
- the bachelor condiments."
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TODAY'S RECIPE
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Nobody loves a good hamburger more than I do, but they can get a bit
boring after a while. Here is a version that will wake up the taste
buds and remind you that there can be more to burgers than plain
ground beef.
Thai Burgers with Gingered Mushrooms
All recipes this week are adapted from "Weber's Big Book of Grilling"
by Jamie Purviance and Sandra S. McRae, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0811831973/worldwiderecipes
For the burgers:
1 1/2 - 2 lbs (675 - 900 g) lean ground chuck or sirloin
1/4 cup (60 ml) finely chopped fresh cilantro (coriander leaves)
2 Tbs (30 ml) finely chopped fresh mint
1 Tbs (15 ml) lime juice
1 Tbs (15 ml) finely chopped jalapeno pepper, or to taste
1 Tbs (15 ml) finely chopped garlic
1 tsp (5 ml) grated lime zest
1 tsp (5 ml) grated ginger
Salt and freshly ground pepper to taste
For the mushrooms:
3 Tbs (45 ml) butter
2 Tbs (30 ml) peanut oil
2 tsp (10 ml) grated fresh ginger
8 oz (225 g) fresh shiitake mushrooms, stems removed, sliced
Salt and freshly ground pepper to taste
Combine all the burger ingredients in a large bowl and mix gently but
thoroughly. Form into 4 to 6 patties and grill directly over hot
coals to an internal temperature of 160F (70C). Heat the butter and
peanut oil in a skillet over moderate heat and saute the ginger for
about 30 seconds. Add the mushrooms and saute until tender, about 5
to 6 minutes. Season with salt and pepper. Serve the burgers on
toasted buns, topped with the mushrooms. Serves 4 to 6.
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