Grilled Hamburgers

August 3, 2007

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A good hamburger is like a mini meatloaf. Fill it with wonderful, rich, tasty things, bind it with egg and breadcrumbs, toss it on the grill, then sit back and bask in the glow! SAM

4 pounds ground beef
2 cloves garlic, pressed
2 eggs, lightly beaten
2 tablespoons dry sherry
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
2/3 cup fine dry bread crumbs
1 teaspoon black pepper
8 hamburger buns
Mayonnaise and spicy mustard
8 slices tomato
Pickled Slaw

In a large bowl, combine the ground beef, garlic, egg, sherry, mustard, horseradish, bread crumbs, and pepper. Shape into 8 patties. Grill the hamburger patties or broil them 6 inches from the heat for 4 to 6 minutes on each side. Place in warm buns spread with mayonnaise on the bottom, mustard on the top, and top with tomato and Pickled Slaw.
Makes 8 servings.

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COOKING TIP: Picnic Coleslaw

August 1, 2007

If you’re taking coleslaw on a summer picnic or eating it out of doors in the heat, make a vinegar-based dressing with no mayonnaise. That way you’ll avoid the danger of food poisoning.


Pickled Slaw

July 20, 2007

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As long as we’re making favorites, here’s my favorite slaw. Don’t worry if it looks like there’s not enough dressing at first. As the cabbage pickles in the fridge, it gives up lots of juice. This slaw is especially good with Baked Beans, hot dogs, and hamburgers. I also like it with curried red dal. More on that great dish later. SAM

1/2 head cabbage (1 1/2 pounds)
1 large sweet onion
1 cup extra-virgin olive oil
1 cup white or red wine vinegar
1/2 cup honey
1 tablespoon celery seeds

Thinly slice the cabbage and onion and combine in a medium mixing bowl. In a small saucepan over high heat, combine the oil, vinegar, honey, and celery seed and bring to a full boil. Pour the boiling dressing over the cabbage-onion mixture and stir thoroughly. Press down the slaw with a plate and place a 5-pound weight on top. Cover tightly with plastic wrap and refrigerator for two days, stirring once a day. Remove the plate and weight and seal in an airtight container. The slaw will keep in the fridge for two weeks.
Makes 10 servings.


Cooking Tip: Variations on Pickled Slaw

July 20, 2007

Instead of olive oil, you can substitute a milder oil like safflower or peanut. Sugar works as well as honey. For a sweet-and-sour slaw, omit the honey and use 1 cup sugar.