My wife is eating fewer carbs these days, so tonight I fired up the grill and cooked hamburger steaks (about ½ lb. each). Even though I could not have the bun, I could at least enjoy a burger over a nice grill. I usually season with salt, pepper, and garlic powder on each side. I let them cook undisturbed on high on one side while I indulged in a short Macanudo and a Flying Dog “Old Scratch” beer, and watched from high above on the deck as my dog sniffed her way all around the backyard.
I reduced the heat slightly and flipped the burger patties and went inside and cut up the raw vegetables:
- Half a large sweet onion
- Half a yellow and orange bell pepper (red would have been nice too)
- About 12 small to medium flowers of broccoli (bite size)
- About 24 small carrots cut in half
- About 10 thick slices of portabella mushrooms cut in half
After checking the grill quickly, I moved the nearly done patties to the top rack and reduced the heat by cutting off the left and right burners and turning the center to low.
Back inside I added olive oil and garlic (naturally) to a large skillet and turned the heat up to 8, and opened a second Old Scratch.
Once the garlic begins to dance, I dump in all the cut up ingredients and mix them thoroughly in the hot oil and minced garlic. Then I sprinkle the veggies with salt, ground black pepper, and crushed red peppers. Add crushed red pepper to the “spicy” flavor you like. Once over is plenty hot, but a second pass will kick it up to my level!
When the veggies and mushrooms are limp and hot throughout, turn the heat off (leaving skillet over the eye) and go get the steaks.
Serve as shown unless you just have to add carbs to it – either way – it is very satisfying!
See ya next time.
Wednesday, March 29, 2006
Tuesday, March 21, 2006
Cut up a large sweet onion in to thick bite sized pieces and set aside.
Cut about 7 or 8 ¼” thick patties from a medium block of Velveeta cheese and set aside.
Mix about ¼ cup of Heinz 57 Sauce and ¼ cup of honey in a measuring cup and set aside.
Open 2 cans of sliced whole potatoes, drain, and set aside.
Open a large jar of sliced mushrooms and set aside.
Place a small iron skillet with about ¼ cup of vegetable oil in the oven. Pre-heat the oven to 450.
While the skillet is heating, mix about 1 cup of self-rising cornmeal, 2 tablespoons of flour, and 1 table spoon of sugar in a bowl. Add 1 egg and enough milk to make a thick mixture. Remove the skillet from the oven when it is pre-heated (use a pot holder…its hot!) and pour the hot oil into the cornmeal mixture and stir.
Pour the mixture into the hot skillet and pot it back in the oven for 20 minutes.
Open your favorite beer (Old Scratch by Flying Dog was my choice) and pour into a frosty mug. Set the mug down near the stove top.
In a large skillet (one that has a fully covering lid) heat what? Olive oil and garlic! That’s right! Also drop in about 1 table spoon of your hottest hot sauce and stir. Once the oil and garlic is sizzling, pop in the kielbasa and brown. Once the sausage is the color you want, dump in the Heinz 57 and honey mixture. Stir until the meat is fully glazed.
Dump in the onion and stir until the onion begins to get limp – then dump in the mushrooms!
If you haven’t had a good drink before this point, have on now!
Dump in the potatoes and stir the mixture until thoroughly heated.
Now evenly space the cheese slices around the top of the heated mixture, turn off the stove eye and cover. Do not remove the top until you’re ready to serve.
By now the oven timer should be sounding. Remove the cornbread (you could have done muffins as I did, but a “pone” has a much moister texture) and holding the handle with an oven mitt, run a knife around the edge to loosen the bread. You should be able to flip the pone over so you can cut from the bottom side. Cut into squares or wedges – your preference.
Now serve out a portion (equal amounts of meat, potatoes, onions, etc.). It is your call on whether to mix the cheese throughout the mixture or to serve the melted patties on top of the meat and potatoes. Either way, eventually the cheese will find its way throughout the dish.
You can serve with coleslaw or green beans and, of course, the cornbread.