Week 30: Burgers

Fiery PTPs

A friend and I have been cooking together for years. We always make delicious food, but occasionally we out-do ourselves. When we first started cooking together, he shared his methods of making a PTP (Prime Time Patty). Essentially it is just a meatloaf burger, but the deviations make it so much better.

Originally it was just diced onion, garlic, and green pepper mixed with Worcestershire, salt and pepper and ground beef mixed and formed into a patty. From there we have experimented with changes that either get adopted, or sworn to never repeat. Of the adoptions were diced jalapenos and cock sauce.

A little more than a year ago, our recipe for the burger went into two different directions. He started adding ketchup and using ultra lean beef, and I started adding soy sauce. The one thing that he did add that I quickly repeated was adding battered and fried onions and jalapenos to top the burger.

If I had the grilling resolve that he had, I would also grill them over charcoal, but the convenience of propane wins for me. The taste difference is definitely noticeable with all of the sugars of the mixture absorbing all of that delicious, smoky flavor.

Week 29: Inspired By Color

  • Chicken/Beef Enchiladas with green sauce
  • Green Rice
  • Avocado Buttermilk Soup

For the enchiladas, I stewed the chicken in broth, cumin, paprika, cock sauce, salt and pepper. The beef got the same seasonings but was pan fried instead.

The salsa verde recipe was pulled from here

When assembling the enchiladas, I used flour tortillas due to someone’s corn allergy. I wrapped some meat and Mexican cheese blend, and rolled each and placed them in a casserole dish, then poured on the salsa and topped with more cheese. After a stint in a 400F oven, they were bubbly and ready to eat.

Green rice recipe was altered by adding jalapeno.

With Dingus’s suggestion, the Avocado Buttermilk Soup was added to the menu sans the crab meat. Since a Murphy’s Mosier suggested the item, and brought me a lovely ceramic knife as a gift, of course the avocado pit chipped the brand new knife.

Week 28: Citrus

Cast Iron Seared Jumbo Scallops with Blood Orange Jus and Basil Oil

Everyone else backed out, so it was just Mike and me. It worked out well, since the smaller crowd afforded the opportunity to use jumbo scallops. The bad part was that blood oranges were far out of season, so I had to use regular oranges with blood orange juice that was quite bitter.

For the recipe, I pretty much stuck to a recipe I found on sunkist.com I did leave out the carrot juice, which was not a good idea since it could have helped cut the bitterness of the blood orange juice.

I may retry this recipe once blood oranges come back in season and I can juice some fresh ones.

Week 27: BBQ and Grilling

  • Bourbon Salmon
  • Bourbon BBQ Chicken
  • Grilled Zucchini, Squash and Onions over Cous Cous

Bourbon BBQ sauce is essentially homemade ketchup with worcestershire, molasses, bourbon, cayenne, and brown sugar

Marinated the vegetables in olive oil, basalmic vinegar, salt, pepper, onion powder and garlic powder, then tossed the on the grill to get some good grill marks on them. When done, I put them over some cous cous.