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Sunday, May 31, 2009

New Recipe: Blue Cheese-Abatta Burger-Jita

It's a mouthful whether you're saying it or eating it. But, Man! What a mouthful!

We had just gotten back from our bi-weekly trip to the grocery. Each parent got a cart, a child, and a not-so-specific idea of what we needed. My kinda trip. That means we had to "Garlock" the grocery - a phrase coined by my soon-to-be sister-in-law. Basically, it means you go up and down every aisle, regardless of what's on your list, to be absolutely sure we don't miss out on some randomly placed aisle-cap-o'goodness.

So we lug our 40 bags of staples and such back to the house and I begin my next bi-weekly tradition of trying to figure out where to put all this crap since the fridge is perpetually full of leftover filled tupperware and tubs of butter with 2 teaspoons left in it.

Once I have the fridge packed to the gills and the effort of me and two sub-four year olds is needed to close the door, it's time for lunch. I look at the items I have yet to find a home for sitting on my counter.

  • A loaf of fresh Ciabatta bread

  • Ground Beef

  • Stilton Blue Cheese

  • Green Peppers

  • Vidalia Onions

  • Mayo

  • Macaroni Salad

  • Chips

It's like the food gods were sending me a not-so-coded message. I chose to listen.

Here's the Recipe for the my latest creation of deliciousness:

The Burger - loosly based on the Juicy Lucy (or Jucy Lucy depending on who in Minneapolis you believe is the originator of the delicacy. Matt's Bar or the 5-8 Club. I like the first for obvious reasons):

  1. Cut a piece of the Ciabatta that you will be using for a bun - mine happened to be the size of my outstretched hand - any bigger and the structural stability of the burger becomes suspect. Cut it horizontally to make a top/bottom of the bun. Set aside.

  2. Take enough ground beef to fit just smaller than the ciabatta - match the shape as well. Now cut in half and make two thinner-than usual patties.

  3. Crumble your cheese on one of the patties - leave a border un-cheesed on the patty.

  4. Place the other patty on top. Crimp the edges (see, there was a reason for the border) to keep in the cheese.

  5. Grill as you like it.

The Spread - Garlic Lemon Mayo Spread

  1. Spoon more than the normal amount of mayo for a sandwich into a small bowl. Remember, that Ciabatta is rather pourous

  2. Add lemon juice. The amount is up to you. Keep in mind that when you taste it you should note hints of the lemon. It shouldn't be overpowering.

  3. Add in your favorite garlic mixture. I'm a big fan of the Tastefully Simple brand. Not overpowering, rehydrates in your mix quickly. Good stuff.

The Jita - short for Fajita of course

  1. Put 2 tbsns of oil in a saucepan

  2. Slice Onions and Green Peppers, place in pan on med-low heat - we're just sweating these

  3. Add Oregano, Salt and Pepper to taste.

  4. Sautee until the onions are translucent and the peppers start to wilt a bit.

Now we're ready to assemble.

  1. But Ciabatta on the grill just long enough to grill-mark them.

  2. Add your spread liberally to both top and bottom slices

  3. Add the hamburger patty

  4. Top with additional cheese (either the same or a new one - I went with more Stilton Blue)

  5. Cover with the Jita
  6. Add chips to the sandwich place. Slice the burger in 1/2.
  7. Open up a beer and enjoy

This is one of the best burger concoctions I've come up with at home. Give it a try and let me know what variations you put to it.

Stay hungry, my friends.

1 comment:

Angela Moore said...

Holy cow that looks amazing. And I love the phrase "Garlock" the grocery. Suits us perfectly :)