Aces High Bulletin Board
General Forums => The O' Club => Topic started by: ROX on May 28, 2011, 11:44:11 AM
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A few PM's here lately reminded me to put up the Grilled/Smoke Garlic Burger Recipe as well as the potato salad and dry rub. The Dip recipe at the end is a new invention and has been a big hit.
Have a great & safe holiday weekend!
Garlic Burgers
3 lbs ground chuck or ground round
2 heads garlic (See instructions)
5 spring onions, thinly sliced, green part only
1 slice Provolone Cheese per burger, thinly sliced
Liquid Smoke
Take beef and kneed in finely diced spring onions. Form beef into round, flat, patties, about 1" thick (1 and 1/2" is even better) and about 3/4" larger around than your hamburger buns. Carefully peel and slice garlic into long slivers (roughly 1/4" by the lenth of the clove), lengthwise, and insert into patties at the side edges, about one sliver of garlic every inch or so of edge. Also insert garlic slivers into top & bottom of each burger, at least 5-6 slivers into each side.
Before cooking on the charcoal grill, give each patty a few shakes of Liquid smoke, and dust with Montreal Steak seasoning if you have some.
Grill until done to taste (mine are a shade medium).
The garlic will mellow as it cooks. Toast the buns on the grill.
In the last couple of minutes of grilling, place a slice of provolone cheese on top of each pattie.
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Killer Potato Salad
Ingredients
6 large eggs
2 teaspoons salt (plus a pinch)
3 pounds new potatoes, washed and quartered –OR- Idaho Butter Potatos (jackets ON)
1/2 pound sliced bacon, cut into small diced pieces
3/4 cup Mayonnaise
1/4 cup Creole or whole-grain mustard
3 tablespoons fresh lemon juice
1 teaspoon hot sauce
3/4 cup finely chopped red onions
1/2 cup chopped green onions or scallions (green part only)
1 tablespoon chopped garlic (I really use 3)
1/2 teaspoon freshly ground black pepper
For “Southern” version: Add ¾ cup prepared yellow mustard (optional)
Put the eggs in a saucepan and cover with water, add the pinch of salt. Bring to a boil and boil for 2 minutes. Turn off the heat, cover, and let stand for 10 minutes. Drain, then cool in a bowl of ice water. Peel and chop.†Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes. Remove from the heat and drain. Let cool to room temperature. Check often while cooking—do NOT over-cook (or undercook : ) Cut into pieces to your size preference†Fry the bacon until crisp, remove from the pan with a slotted spoon, and drain on paper towels. Set aside to cool to room temperature.†In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and the black pepper. Whisk to blend. Add the eggs, potatoes, and bacon and toss to coat evenly. Keep refrigerated until ready to serve.
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Family Mississippi Rib Rub·
6 tbs paprika
· 2 tbs white sugar
· 2 tbs chili powder
· 1 tbs onion powder
· 1 tbs garlic powder
· 1 tbs ground basil
· 1 1/2 tbs dry mustard
· 1 tbs red pepper
· 1/2 tbs black pepper
· ½ tbs ground correander seed
(TRIPLE all ingredients for use on beef brisket)
Assemble all ingredients in a bowl. Mix well with a whisk or large fork.
Use as a dry rub for grilling/smoking chicken, ribs, beef brisket, or pork loin.
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Spicy Hot Green Dip
1 32 OZ can of tomatillos (drained, but reserve juice if needed, see details)
4 avacados, peel and center pit removed
5 green onions
* fresh jalepenos---leave the seeds IN (unless you can't stand any heat at all--then de-seed and de-membrane them)
* This recipe calls for two large jalepenos (with seeds) for a medium heat. If you like HOT spicy food, use 4 jalapenos and then adjust for your own personal taste the next time you make it. You can always cut it with sour cream if it's TOO hot initially. Don't be a hero: If your family is more mainstream in their tastes, go with the two jalepenos and then adjust from there. If it's still too hot add more tomatillos and avacado 1/2 cup each at a time to taste.
In a large blender, include the tomatillos, green onions, and avacado. Blend slowly at first then to high. If it's far too thick for your liking, add a bit of the tomatillo liquor to slightly thin it out.
Great with chips as green salsa. Serve with sliced fresh jalepenos and sour cream.
PS-- This is NOT Guacamole. This is a different animal entirely.
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grr now u made me hungry!
looks tasty... :aok
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Gonna try the Green dip tommorow ROX, thx sir :aok