Stuffed Burgers - A Method

This idea has resurfaced from the cold Winter of 2011.  I'm don't even recall what blog or forum I found it but it sounded like wonderful idea for the indoor grill. 

While you will have to use your own imagination to stuff these dudes like you want, the method is simple.

Cookie Sheet Stuffed Burgers

Line 9" X 13" cookie sheet with wax or parchment paper

Spread 3 - 4 pounds of lean ground beef across span of cookie sheet.  Spread as thick or thin as you like keeping in mind that this thickness will more than double once stuffed and folded.

Spread stuffing ingredients over 1/2 of the press out slab of beef. 

In this case, we used sauce, blue cheese and green olives.

From the end with no ingredients, carefully lift wax paper and burger to fold over the top of the ingredient side.

NOTE:  To make for cleaner, less dripping burgers, you can place your ingredients in portions so that when you cut the stuffed patties, they will be more compartmentalized.  Keep watching, you will see.

Once folded, pinch edges to hold ingredients into the loaf.  With a pizza cutter, square out portions as desired.  Depending on your ingredients, you may or may not want to pinch off edges of each patty.  Personally, I liked the dripping edge on the burgers but that's a choice.

Get creative with your stuffing ingredients:  Cheese, vegetables, mushrooms, hash browns, olives, pizza style, taco style, BBQ style, Asian style, breakfast style. 

Make it YOUR way!

Here we have the stuffed burgers on the indoor grill.  Nice, big, juicy burgers that never made it to a bun!  These came out very huge, like a kind of meatloaf of sorts.

As you can see, portioning the ingredients while setting the ingredients would make a cleaner burger but I like this wall to wall stuffed burger way.

I chose to top it with bacon and Jack cheese for a Grand Finale!

 












Happy Burger Rama!
Beth in Texas

Summer, 2011 - Some Photos

It's been a long, hot summer down hear on the Texas Gulf Coast.  The Chile Childs are survivors and they are getting some TLC for the Fall Harvest.

So while we wait for sub-Season of Fall to come about, I have a few photos of things I saw, things I did and a few places I visited in Summer, 2011. 

I would like to add, this my first YouTube slide show, I add this to Things I Learned This Summer list.   I put copyrighted music in the background but it got nixed so.....

Please open this link in an new tab/window for a background tune while you view the slide show:

Romance in Durango

Some of the photos include:
Garden & Chile Photos
Food Creations
My Margarita Row - Branson, MO
Ride The Ducks - Branson, MO
Best Birthday Cake Ever - Italian Cream with Chiles
Planking
Harley Davidson Factory Tour - Kansas City, MO

This was a test of the Peppermania Broadcast System
Beth in Texas

A Simple Pepper Drying Hanging

What a chica can find in her closets!  No...not just shoes!

I found a contraption that I made years ago for drying peppers and never used.  I didn't invent it, it was an idea I found in a magazine or in the early daze of the www.  It had come apart but was easily reconstructed with twist ties and skewers.

Basic materials:
Small link chain
Bamboo skewers
Twist ties or twine for securing skewers
Peppers of choice

Use 3 - 4 skewers for the main/top support "rod".  Secure on both ends with twine or twist ties and tie a twine hanger loop in the middle.

Slice an opening in peppers to prevent rot & mold.

Pierce peppers to skewers and secure to chain with twine or twist ties

Balance as necessary

Hang in sunny location, moving as necessary to protect from rain.

I didn't want to "waste" my good peppers so, as you see here, is $3 worth of mixed chiles from my local Foodarama.

If nothing else, it does make a cool yard art hanging on the fence or decor for a patio party.

So far, so good. Two days on a sunny fence and no rotting yet.  The green Jalapenos are ripening but I guess 118º in the sun will do that!

Status update to follow.

 
Happy Crafting!
Beth in Texas

Chipotle Lime Hummus

After acquiring a summer cold and not wanting to venture to the store for ingredients for a tasty bold snack, I came up with the yummy variation of hummus.   This spicy and nutritious dip is especially complemented by Stacy's Brand Baked Simply Naked Pita Chips.

I based this recipe on Goya's recipe for traditional hummus, substituting with ingredients I had on hand.  You can do the same....

Chipotle Lime Hummus

1      29 ounce can chick peas aka gabanzo beans
4      tbs olive oil
1      tbs roasted garlic
4      tbs lime juice, fresh squeezed (approx 2 limes)
1      tbs smoked chile powder (or to taste
1/2   tsp cumin, ground
2      tbs chipotle hot sauce of choice
2      tbs water, or as needed
        Salt to taste, smoked preferred

Add all ingredients into food processor or blender bowl.  Blend until smooth adding liquids to desired taste and consistency.
Plate or bowl to serve with pita bread or chips.  Garnish with basil, parsley or cilantro.




Easy, pleasy!  I wager someone will like it at your next grill out or tailgate!

Snack Happy!
Beth in Texas

Minor Nutrients For Summer Stress In Chiles

Regardless of where you are, the stress of summer can take a toll on our chile plants.  As we approach the Fall harvest season, this is a really important time to give a little extra attention to our prized chile crop, particularly if we have gotten a little lazy with the Summer doldrums.

Whether you have been growing in the ground or in containers, the watering schedule may have depleted nutrients that the chile plants can really use right now.  If you want to stay organic, fish/kelp emulsion applied foliar or to the root zone offers an excellent boost to the NPK.  There are also some great organic granular feeds available but you may have to quest further than the box stores or order online.  If you don't mind stepping aside from the organics, there is nothing wrong with a balanced formula of Miracle-Gro.

There a couple of minor nutrients that we can add that can help the chile plants along (and tomatoes, if you still have them).

Epsom Salts (magnesium sulfate) will supply two crucial nutrients important to Capsicum, sulfur and magnesium.  While sulfur is more readily available to plants, especially in synthetic fertilizers and acid rain, magnesium can be depleted from the soil.  Magnesium deficiency (as seen in this photo) may be exhibited with chlorosis, leaf curl, stunted plants and fruit, among other symptoms.  Magnesium builds the cell walls, aid in photosynthesis and aids in fruit production.

Epsom salts are readily available at box stores, drug stores, even your grocer.  Apply a tablespoon or two to the root zone or foliar feed at a rate of 1 - 2 tablespoons per gallon of water.

Calcium is needed for cell division and plant growth. Its buffering characteristics are critical to soil balance and largely determine the availability of other nutrients. Lack of calcium results in yellow or pale leaves, and causes blossom-end rot on tomatoes and pepper, as seen in this photo.  BER is accelerated when the deficiency is paired with water stress, too much and too little in the grow season.

Application of dolomite lime or bone meal at the root zone along with a consistent watering schedule can help this unwanted problem.  Either should be available at a reasonable price at your local home improvement center.  Apply at the labeled rate.

Just remember, the chile childs have had a long, hot summer and the season still has life left for us all.  Give them a little TLC now and you may be amazed what you may get by your season's end.

Happy Harvest!
Beth in Texas

Consider Companion Planting

Companion planting is the practice of planting plants next to or close to each other (or at a distance) for various of reasons for the benefit of another variety of plant.  Companion planting has long been used by gardeners and, by observing and sharing with other gardeners, companions became "common knowledge" and not just folklore or wives tales.  

In our times of wanting to avoid pesticides whenever possible, more research is being done on the practice of companion planting and much of the "common knowledge" is proving to have some truth.

Concepts of Companion Planting

• Planting to repel unwanted insect pests.  It has been "common knowledge" to plant African marigold because they expel chemical from roots and foliage that repel insects and nematodes.
• Planting to attract beneficial insects such as pollinators, as well as predatory and parasitic insects. 
• For larger crops, the planting of a nearby host crop to attract certain insects away from the production crop.
• Cover crops to replenish nutrients to the soil for the next planting.  Example - Legumes to replenish nitrogen to the soil.
• Spacial interaction is the planting of taller sun-loving plants near lower growing shade tolerant plants to increase yield.
• Nurse cropping, similar to spacial interaction, is the concept of taller plants with a full canopy providing shade or windbreak to smaller, more tender varieties, or to even suppress weeds.

Not only does companion planting provide benefits to your garden, you too can reap the benefits of the practice by adding variety, color and other useful plants that you may not have considered growing such as herbs, flowers and other vegetables.

Peppermania has added a Dowloadable Companion Planting Guide for Vegetable and Herbs to the web site and you can download it by clicking the Bumble Bee.

Happy Planting!

Beth in Texas

Grilled Tilapia Tacos with Xni-Pec

I was curious about a recipe I received this week for Xni-Pec (pronounced shnee-pek), a table sauce or salsa of the Yucatan.  In Mayan, Xni translates to "dog" and Pec to "nose" so we have "dog-nose" salsa.  This name could be explained by the moist nasal cavity you may acquire resulting from the Habanero in the recipe, you'll be just like a happy dog!

After a little googling, and I found many recipes and and become slightly confused when I found similar recipes for Salpicon, also of the Yucatan and Central America, all with the same basic ingredients and some with tomato or radish.  I also found Salpicón with the same ingredients and "is a term used in French cooking to define a mixture of minced ingredients that are.....to be bound with a sauce after they are diced and mixed and before they are used as a stuffing. The ingredients that are used in salpicon are commonly made up of a mixture of meat and vegetables. Salpicon sometimes incorporates fish."  

OK, Mexico won independence from France in 1867 but did the French influence the Mayans with their cuisine and Salpicón? or did the Mayans just mix their Xni-Pec with some beef or fish and it was still Xni-Pec?

That is research for another day, I just wanted some Xni-pec, a taco night with the ingredients I had on hand and I wanted it easy.  All is good.

Grilled Tilapia Tacos with Xni-Pec

For The Xni-Pec
1/4 - 1/2 cup Sour orange juice* or lime juice
6 - 7             Green onions, diced (1/2 large red or Spanish onion)
1                  Habanero, diced (or more, consider roasting first)
1                  handful Cilantro (or to taste), chopped
Salt to taste

For The Tilapia Tacos
4 Tilapia filets
Lime Pepper to taste
Remaining juice from above

4 - 6 Flour tortillas 

Combine onion, cilantro and 2/3 of the juice in a small bowl and set aside.

Pour the remaining juice over the Tilapia filets and season with Lime Pepper.
Oil grill top and heat grill to medium heat.  
Roast habanero until slightly toasted, de-stem, de-seed and dice to small.
Add habanero to onion / cilantro mixture. Combine well and add salt to taste.
Grill Tilapia 10-12 minutes, turning with large flat spatula halfway through.
As the Tilapia is finishing, fold tortillas in half and carefully toast n both sides.



Remove everything from the grill, lightly shred the Tilapia, stuff into tortillas, insert Xni-pec.  Serve with cucumber, sliced tomato and lime wedges.

My Comments:  
I will use red onion in the Xni-pec next time.
The lime juice works just fine vs sour orange.
I think the Xni-Pec would be very good with shredded brisket.
The Xni-pic with tomato would be very good Ceviche.
I highly recommend Guerrero Soft Flour Tortillas, they are large, moist and puff nicely.


*Sour orange juice   Substitutes:   Mix 1 part lime or lemon juice + 2 parts orange juice OR 2 parts grapefruit juice + 1 part lime juice + dash orange zest OR 2 parts lime juice + 1 page orange juice


For more recipes of the Yucatan visit LOS DOS - THE FIRST SCHOOL IN MEXICO DEVOTED EXCLUSIVELY TO THE CUISINE OF YUCATÁN.

I can now say that I now have prepared and eaten my first ever fish tacos!  Look out Long John Silver!

Beth in Texas

Zest Fest 2011

I decided last minute to make a trip up to Zest Fest 2011, it's only a 4 hour drive and I knew I would be kickin' my booty if I didn't make it.  My deepest fear was how evil the weather would be in Northeast Texas and I think that the week of this year's Super Bowl  showed us just how it.  I beat the Blast and the weather was perfect.

The Zest Fest 2011 was actually in Irving at the very brand new Las Colinas Convention Center, a beautiful structure almost completely laced with copper.  The Zest Fest being the first event for the venue, you could tell that they were still working out issues in the background if the road construction in the area didn't give you a clue.  Personally, I had no complaints except the address was so new my GPS didn't recognize it.  I still don't know how I missed that building as I drove!  DOH!

My mission was low key, I just wanted to taste and acquire some good fiery stuff, see folks I know that had traveled miles to be there and meet up with my friend, Kathy, also a Chile Head.  I was not disappointed.  I attended the awards dinner, I met new friends, had a very nice lunch at an obscure little Mexican restaurant called Avila's and came home with a some products of fire and a stack of Chile Pepper Magazines to add to my collection.

My only disappointed was when I realized that my photos were few but I do have a bit of consolation in that Kathy was better and got a bit of video.  Thank you, Kathy!

I will have to admit that I do believe that my favorite booth was Jimmy Luv's Bloody Mary Mix.  One of the best I have every tasted and they were very generous with their samples. A mix good Jimmy took home 1st Place for Beverage Mix.   Of course, I brought some home to spread the Luv!

And it was good to see Mr. and Mrs. Flaming Joe

And one of my highlights of the trip was to the Mustangs of Las Colinas, a very powerful sculpture or really a set of many, placed in a plaza of some office buildings. 

One more stop on my way home was near Huntsville to stand at the foot of the statue of General Sam Houston as he stands tall in the pines of East Texas.  Seeing as March 2nd is the 175th Anniversary of Texas's Declaration of Independence from Mexico and the General's date of birth, I found it time I make that stop.

You can visit some of my other Zest Fest road trip photos at my Picasa.

So!  where will my next road trip be?

Happy Trails!
Beth in Texas

SOS - Savory Waffles As A Shingle

Yes, SOS aka Shit on a Shingle, that old military improvisation of gourmet dining that found it's way to civilian tables for breakfast, lunch and dinner.  While I never recall having the original version of creamed chipped beef on toast, I do remember my family's version which was typically leftover roast on toast with brown gravy.  It still brings very warm memories of comfort food and dinner with the family.

The recent Arctic Blast that sat around here for a few days makes one crave warm comfort food, especially those with childhood memories.  I had picked up a HUGE pork butt just before the frozen tundra had moved in and had been wanting to try my hand at Savory Waffles, some not sweet and could bring a bit of heat.  After searching the www I found a recipe that I could use for my own improvisation of SOS.  

The pork butt was easy in my trusty stock pot and sure that I would have a sea of chili gravy, a recipe I will share another day.  The Savory Waffle had to meet my expectations and carry such a heavy load in honor of our Armed Forces contribution to the culinary world and more.  After all, the Savory Waffle was to be the vehicle to deliver the pork!

Spicy Savory Waffles

1-1/2 C     all purpose flour
1-1/2 tsp  baking powder
1-1/2 tsp  baking soda
1/2 tsp     salt (or more to taste)
2 tsp        sugar
2 tsp        chipped chives, optional (or dried, for convenience)
1 cup        milk
1 cup        sour cream
2              eggs, large
4 tbs        butter, melted & divided
2 tbs        jalapeno, finely chipped (or dried, for convenience)
1 tbs        chili powder

Preheat waffle iron, preheat oven at low setting to keep waffles warm as they cook

Mix the dry ingredients in a mixing bowl and make a well in the middle.  In another bowl, mix milk, sour cream, eggs, 1/2 half of the melted butt and jalapeno together and pour into the well in the dry ingredient bowl. Mix the wet ingredients into the dry with just enough turns to keep from over mixing.

  

Brush waffle iron with a little of the melted butter and cook waffles until batter is gone.  Keep waffles warm and crisp in the low-heat oven while they all griddle.

This recipe should make 12 waffles, it made 8 "Texas" size waffles.

Of course, don't forget to "get your shit warm" while you prepare the waffles.

The leftover waffles stored in a plastic bag and were very yummy after toasting in the oven.  Try some salsa as a topper for another variation of SOS, Salsa on a Shingle.

I was very pleased with the outcome of my nice warm Shit on a Shingle and even more pleased when I was able to toast the waffles for another meal.  There was enough pork and chili gravy to take me into Spring.  Yes, I got some in the freezer, ready for the next Arctic Blast should it come.

Be brave, get that waffle iron warmed up.  If I can do it, anyone can!

Happy Comfort Food!

Beth in Texas

Black Eye Peas - Not Just For New Years

From the Legumes Are Good For You Department - Black-Eyed Peas!  High protein, low fat, good carbs; these slightly sweet little beans are the New Years Day tradition of the South, the Legumes of Luck.

I was tardy with my pot of BEPs this New Year 2011, I had almost forgotten until I saw bags of fresh BEPs at the market.  My mind had been on a pot of Texas Red chili but the BEPs were a must, no matter New Years had passed. While black-eye peas have no place in a pot of chili there is no reason not to put the chiles in a pot of peas.

(pictured over white rice and served with Beer Bread Muffins and Texas Rio Ruby Grapefruit)

Black-Eye Peas in Chile Gravy

1      11 ounce      Packet of fresh black-eye peas*
2      14 ounce      Cans Beef Stock
1      cup              Water, hot
1/2   cup              Bacon, cooked & crumbled
1/2   large            Red onion
1      gloves          Garlic
1      pod              Ancho chiles, dried & deseeded
1      pod              Guajillo chiles, dried & deseeded
2      pods            Pasilla chiles, dried and deseeded
5      pods            de Arbol chiles, dried & deseeded (add more for heat)
1      tsp              Salt
1      tsp              Black pepper, ground
1      tsp              Cumin, ground
1      cup              Water, cold
1/2   cup              Flour
1      cup              Queso fresco, crumbled
                           White rice, cooked (optional)

Soak chiles in hot water for 1 hour.  Add chiles, their broth, onion and garlic to blender or food processor and puree until smooth.

In 5 quart pot, cook black-eye peas, chile puree, beef stock, bacon, salt, pepper and cumin per instructions or until peas are tender.* 

Stir until smooth the cold water and flour, adding more water if too thick.

Slowly, add flour and water mixture to the pot of peas, stirring continuously, adding flour mixture until desired consistency.  Bring heat up and serve when ready.

Top servings with queso fresco  Serve with warm tortillas or with rice, ham, cornbread and/or greens. 

*Substitute 2 cans of black-eye peas, drained. 

The slight sweetness of the peas, the texture of the rice and the rich smokiness of the chiles made this my first comfort food of 2011!  The queso fresco does not truly melt and made for a very nice layer of smoothness.

I think these black-eye peas would be good anytime, especially in the cold winter, not just for New Years.


Happy New Year 2011!
Beth in Texas