Greek Salad Burger

Flavors from Greece and an American favorite hit head-on for a fabulous burger that's a fast 3 course meal in one.  The patty is 1/4 pound of ground beef and the fixings are packed with fantastical Greek salad ingredients including a healthy dollop of store bought Tzatziki sauce.  Fresh whole leaves of oregano, from my herb garden, bring bright and fresh highlights to this sandwich and marries perfectly to the toasted Potato bun.
 This dish is super for a speedy dinner night , especially if you have become bored with just plain old burgers and fries.  You may easily substitute another protein like lamb, turkey, chicken or pork, depending on your preference. The ready to cook beef patties, however, lend to the time saving aspect and represent the dish very well.  Good ole American Sharp Cheddar seals the proverbial deal for a delicious, nutritious and kinda messy meal, bring plenty of napkins!
Recipe:
4 1/4 lb. good quality beef patties
seasoned salt
cumin
green leaf lettuce
sliced olives
thinly sliced red onion
sliced tomato
store bought Tzatziki sauce
4 slices Sharp Cheddar
4 Potato buns
fresh oregano leaves
olive oil for drizzling
SPST
Cook beef  patties sprinkled with a scant amount of seasoned salt and cumin to 160*F or desired doneness.  Add 1 slice of cheese to each.
Meanwhile, drizzle the separated buns with olive oil and toast under the broiler.
Assembly:
Smear buns with a small amount of Tzatziki to act as a glue.
Place green leaf lettuce leaf or two on bottom bun.
Add patty.
Place a large dollop of Tzatziki sauce on top of burger.
Add sliced olives, onion, tomato and fresh oregano leaves as desired.
SPST and drizzle with olive oil.
Place bun top.
Serves 4.

Halloween Fare, Monster Meatballs and Green Spaghetti!

Aside from the kids ghastly menu for their Halloween party this year, I wanted the adults to be in on the fun, so I  created something including the big kids, a.k.a. parents.    This recipe is simple and fun to make, especially with the kiddies.  The colors and presentation of this dish really sing Happy Halloween to the fullest of praises!
 I am entertained just as much as the youngsters during this time of year and I constantly try to keep the excitement going.  With this recipe, you won't have to deviate from a recipe you probably already have, just create extra large meatballs, then tint the pasta water with some green food coloring. One meatball would be a serving for the children, and two to three for adults, depending on appetite of course.  Just in case you want a refresher course, here's a super simple recipe to have a Howling good meal and Spooktacular reviews for your creativity!
Recipe.
3 lb. ground beef, turkey or chicken
1 pkg.onion soup mix*
1 c. minced celery
1 1/2 c. fresh bread crumbs
1/2 c. grated Parmesan cheese
1/4 c. tomato paste
1/4 c. fresh herbs like parsley, basil and oregano, rough chopped, optional
1 tbsp. Worcestershire sauce
3 cloves garlic, pressed or finely minced
2 large eggs, slightly beaten
olive oil for drizzling
SPST
For Sauce:
2 15 oz. cans tomato sauce
3 cloves garlic, pressed or finely minced
2 tbsp. olive oil
2 tsp. onion powder
sugar to taste
SPST
Bring ingredients up to a boil over medium high heat, then reduce to a simmer, stirring often until ready to use.
SPST.
For Meatballs:
Combine all ingredients in a large bowl, I like to use a wooden spoon or long tined fork.
Let mixture stand for about 15 minutes for flavors to meld and onions to hydrate.
Preheat oven to 375*F.
When ready, roll mixture into meatballs roughly the size of a large plum.
In a large saute pan, drizzled with olive oil over medium high heat, sear meatballs on all sides in batches.
Transfer to roasting pan with rack and bake until internal temperature reaches 165*F and juices run clear.
Prepare pasta according to package instructions, adding a few drops of green food coloring to the water.
*For finicky eaters, omit the onion soup mix and add 1 tbsp. onion powder and 2 tsp. powdered bouillon.
Serves at least 6.

Southern Fried Chicken Livers

Chicken livers are a great, plus inexpensive way to load up on Iron , protein, zinc, B vitamins , vitamin A and Folic acid. There are many ways in to prepare them, this being one of my favorites.  This method provides a wonderful and satisfying crunch to contrast with the supple interior.  I like to marinate these puppies before frying them to enhance the flavor profile and give a magnificent flavor beyond the nostalgic and sought after outer crust.  They may be baked , just turn often to achieve the texture contrast, but why compromise a good thing.?  This recipe is great for game days or social gatherings because they may be cut into bite sized pieces or Popcorn Chicken Livers and are a grab and go treat!
Spring a batch on your chicken liver nay sayers and watch how fast they realize what they've been missing for so long!
Recipe:
1 container chicken livers,  about 1 lb., drained and rinsed
2 tbsp. Worcestershire sauce
2 tbsp. fish sauce
2 tbsp. sherry peppers sauce*
2 cloves garlic, pressed or finely minced
2 c. seasoned flour
3/4 c. buttermilk pancake mix
2 tsp. onion powder
1 tsp. chili powder
oil for frying
SPST
Heat oil to 375*F.
Trim the livers of the fibrous connective membranes and cut into smaller bite sized pieces.
Meanwhile, combine Worcestershire, fish sauce, sherry peppers and garlic in a small bowl.
Pour over livers and marinate for 15 minutes to 1 hour.  The longer you marinate, the deeper  the flavor profile.
Combine flour, pancake mix, onion and chili powders and shake well to blend.
When ready, drain livers again but do not rinse.
In two to three batches, toss livers in breading and carefully drop into oil.
Fry until golden and floating, about 3 minutes per batch, drain on paper towels.
SPST.
Serves 4 as a main course and about 8 as 2 per portion appetizers.
Garnish with fresh chopped parsley if desired.
*If you don't have access to sherry peppers sauce, you may substitute with hot sauce or Sriracha.

Pawpaw Poundcake

    I am excited to say I was fortunate enough to discover Pawpaws in my area this late summer, something I had only heard of in song by Baloo the Bear in "Bare Necessities"  (The Jungle Book) and childhood accounts of seeing the trees and eating the fruit while hiking from my older sister Gayle.
     Pawpaws grow here in the Eastern and Southern United States, about 26 native states. They are the largest edible fruit in the United States, and can weigh in up to a pound .  Also, they were referred to by some as the "Indian Banana".   Other nicknames include "poor man's banana, Kentucky banana, and American custard apple".  Pawpaws are a delicious and fragrant fruit, which taste like a cross between a banana and a mango to some, with subtle hints of melon and pineapple.  The pulp is very unctuous and custard-like, very much like an avocado, a perfect consistency for smoothies.
     Pawpaws are also a suitable substitute for bananas for certain recipes.    They have about 2 grams of fat per serving, and a host of vitamins and minerals including 130% of the RDA for manganese. There are a plethora of other essential nutrients, some surpassing that of apples, oranges and bananas in some areas, upwards of 100 times!  Quite an American Super fruit huh!
     The seeds of the Pawpaw, which resemble kidney beans,  are not poisonous, but are toxic if eaten, and can possibly cause some gastrointestinal issues like upset stomach or diarrhea.  Be sure to REMOVE them before blending or using in any recipe.  The shelf life of a Pawpaw is only several days once fully ripened, but will keep for a week if refrigerated.   They may be pureed and frozen however, so do not despair.
      My first recipe using Pawpaws is the feature of this article, a pound cake. My brother in law, J.R brought me this wonderful batch of goodness and I am super thankful that he thinks of me when coming across new and different items for me to use in my passion for cooking.  He also provides me with wild game and fish, many of which are featured on my blog.   I received rave reviews and my family members are waiting for the next one.  I will be making several more to share during this harvest season ( which runs roughly from late August to Mid-October) before freezing some for more fragrant and fabulous dishes in the future!
Recipe:
3 1/2 c. cake flour, sifted
1 1/2 tsp. double acting baking powder
1/4 tsp. kosher salt
2 c. sugar
6 large eggs
1 c. softened butter, salted or unsalted
1/2 c. milk
1/4 c. mashed Pawpaw pulp*
2 tsp. lime juice
1 tsp. fresh lemon juice
1/4 tsp. good quality vanilla extract
Preheat oven to 350*F.
Combine dry ingredients until well blended.
In another bowl, cream sugar, eggs, butter, milk, and pulp.
Add juices and extract.
Mix in flour in two batches, careful not to overwork batter, producing a tough cake.
Pour into a greased and floured bundt pan, tapping on hard surface to release any air pockets.
Bake until toothpick or skewer inserted comes out clean, about 55 minutes.
Let cool for about 10 minutes, then transfer to wire rack to cool completely.
For Glaze:
1 c. confectioner's sugar
2 tbsp. butter
2 tbsp. milk, more or less for desired consistency
1/4 tsp. vanilla extract
zest of one lemon
pinch of salt

In a medium bowl, combine confectioner's sugar, butter, vanilla and salt.
Add milk slowly until you reach the desired consistency.
Fold or stir in lemon zest.
Spread or pour over cooled cake.
Serves 16-18.

*Paw Paws should be peeled and de-seeded before use.  Ripe Paw Paws smell fantastically fragrant and will yield to a gentle touch.  The outside will be speckled with dark spots,but the insides will be soft and bright.  I found that the best way to remove the seeds was to wear plastic gloves and squeeze the peeled fruit in a fist over a bowl or plate.   Some of the seeds will pop out from the sides of your palm and the viable pulp may be scraped from the gloves.  Messy, but effective!!

Herbed Venison Roast w/ Brown Sugar and Ponzu, Happy Hunting!

The time for hunting is here again and I am excited to once again see various family and friends of the family come bearing gifts.  I am fortunate to have received wild turkeys, squirrels and venison , for which I use to expand my recipe collection and experience.  This recipe is one featuring venison, brought to me by a life-time family friend, Kinte Robinson.  I butterflied one of the hind quarters and filled it with an herb stuffing of sorts, with lots of fresh parsley, rosemary, oregano and garlic, I then seared, and smoked the wonderful roast for several hours .  I find that for me and my family, that wild meats have to be cooked to well done , as not to experience the sometimes overwhelming "wildness" of the flavor.  I am a firm believer in soaking this protein at least 12 to 24 hours as well, in a salted, sometimes vinegar and usually garlicky tincture to expel as much of the blood as possible.  After that, the protein is ready for any project, making a fabulous and lean substitute for virtually any beef recipe!!   I always let my tasters know though, just as a courtesy!:)
Recipe:
about 3 lbs venison hind quarter, pounded  to 1/4 inch thickness
1 c. parsley, chopped
2 tbsp. fresh rosemary, chopped
2 tbsp. fresh oregano, chopped
6 to 8 cloves garlic, pressed or finely minced
1/4 c. olive oil, plus more for drizzling
SPST
For Marinating and Basting:
Ponzu sauce
Brown sugar
Sherry Peppers Sauce
Place portion of roast between sheets of plastic wrap and pound to about 1/4 inch thickness.
Combine herbs and garlic with olive oil and garlic plus SPST and spread evenly over pounded roast.
Tuck ends and roll starting on short side until it looks like a jelly roll.
Secure with butcher's twine.
Combine equal parts Ponzu and Brown sugar and 1 part Sherry Peppers and blend well.
Pour over roast and turn to coat.
Let stand turning often for about 15 minutes.
Pat dry and sear on grill pan or in a large saute pan.
Transfer to smoker or  oven and cook until desired temperature is reached. If using an oven , roast @ 250*F , for several hours or until desired doneness is reached.  145*F for medium, 160*F for well done.
Baste periodically in Ponzu, brown sugar and sherry peppers to add more flavor and rich color to outer surface.
Let rest before slicing.
Serves 8-10.

Infuse water in smoker with aromatics like onions, celery and garlic, and SPST.

Roasted and Curried Pattypan Squash and Corn Soup

My neighbor Gloria brought me by several pattypan squash from her family's garden.  I have always thought they were visually appealing, but I had not cooked with them before.  I used that time to do some lab work and decided on a soup, composed of the roasted product and a few other simple and complimentary ingredients like curry and corn.  The pattypans have a flavor reminiscent of corn and smells like corn when it cooks.  The curry adds a subtle and complex element to the flavor profile.  This recipe is relatively inexpensive to prepare and was received well by the family.  This soup, paired with a green salad or sandwich makes for a fabulous light lunch or alone for a first course for dinner.
Recipe:
1 1/2 c. roasted pattypan squash
15 oz. frozen whole kernel corn, thawed or fresh
1/2 c. Vidalia onion, small dice
2 tbsp. butter
1 soft chicken bouillon cube, optional
1 bay leaf
2 c. 2% milk
1 tbsp. sherry peppers sauce
1 tbsp. fish sauce
2 cloves garlic, pressed or finely minced
2 tsp. curry powder
2 tbsp. fresh chopped parsley
SPST
olive oil for drizzling
Preheat oven to 400*F.
Cut squash in half crosswise, and place on a roasting pan.
Drizzle with olive oil and SPST.
Roast until tender, about 25 minutes.
Remove from oven and let cool enough to handle.
Scoop out seeds and center membrane, discard.
Place pulp in medium bowl and cream w/immersion blender or use a food processor.
Place in strainer and drain for 10 minutes to rid of excess water.
Over medium high heat in a heavy bottomed vessel, melt butter and drizzle in a little olive oil.
Once hot, add onions, bouillon and bay leaf..
Cook for several minutes until onions are translucent.
Add squash and milk , reduce heat to medium.
Heat to a slight boil, then reduce to a simmer.
Add sherry peppers, fish sauce, garlic and curry powder
Simmer 5 minutes and remove bay leaf.
Blend again until smooth.
Stir in corn and parsley and SPST
Continue simmer until corn heats through, about 5 minutes.
Serves 4-6.
Garnish with parsley sprig and drizzle with olive oil if desired.
NOTE:  Fresh corn may be roasted along with squash to add to depth of the flavor profile and may be done ahead of time for efficiency.

Creamy Sausage, Mushroom and Parmesan Cheese Dip, Tailgating Gourmet!

I created this dip for our Super Bowl gathering this year, but since it's time for some football again, why not share it now and it can tag along with some tailgaters .  It's a  warm and hearty dip, perfect for tortilla chips, especially the scoop kind! This dip is substantial enough to stave off hunger and provide lasting energy to yell and scream for your favorite team, while drinking your favorite beverages!!
There are lots of fresh sliced mushrooms swimming in luscious, creamy and stretchy Parmesan cheese, both sauce and freshly grated, and wonderful bits of good quality sage sausage, a winning recipe for a hopefully winning team's day!
Recipe:
1 lb. good quality sage breakfast sausage
9 oz. freshly sliced button mushrooms
1 c. red 🧅, small dice
2 cloves 🧄, pressed or finely minced
2 tbsp. 🧈
2 tbsp. AP flour
2 c. 🥛
1 c. Garlic Parmesan Alfredo, store bought
2/3 c. freshly grated Parmesan
1/2 c. parsley, rough chopped
Preheat oven to 375*F.
In a large saute pan over medium high heat, crumble sausage ( I use a potato masher for nice even morsels ) and brown, about 5 minutes.
Add mushrooms and onions.
Cook until mushrooms release moisture and onions are translucent, about 5-7 minutes.
Drain off excess fat and push contents to one side of pan.
Add butter and flour.
Cook flour for about 1 minute, then incorporate sausage mixture in with it.
Remove from heat to add milk.
Return to heat and stir often while waiting to thicken, about 5 minutes.
Stir in parsley.
Add Garlic Parmesan Alfredo.
Reduce heat to medium and let simmer for several more minutes.
Pour into shallow baking dish and sprinkle with grated Parmesan.
Bake about 15 minutes until bubbly.
Turn on broiler to brown the cheesy top.
Let stand for a few minutes before serving.
Great hot or warm.
Serve with tortilla chips or scoop style , Doritos for an ultimate experience!