Jamaican Jerk Burgers

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Burger are a summertime staple……… Jamaican Jerk Burgers are one of my favorite.

Jamaican Jerk Burgers

 


I found this original recipe on one of my favorite recipe web sites Epicurious. When I first had access to the internet I stumbled across this web site and it has kinda become my foodie bible.

If I am at a loss for inspiration, I can always find it here. I recommend this site for anyone who is out of ideas or needs a special recipe.

Jamaican Jerk Burgers

Last year we traded our gas grill for a charcoal grill…….best idea ever!!! There is something that charcoaling gives, that you just can’t get from a gas grill.

The age-old debate over which grilling method is “better” is always a HOT topic.. While no studies prove that either is healthier, gas does burn cleaner. Charcoal grills emit more carbon monoxide, particulate matter and soot into the atmosphere, contributing to increased pollution and higher concentrations of ground-level ozone. But, from a taste perspective, on the other hand, the smokier, richer taste of food cooked on a charcoal grill is preferred by many…….us!!!!

Jamaican Jerk Burgers

These burger not only get a smoky flavor from the charcoal, but also from the jerk sauce. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice to ..well almost anything… Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.

My recipe replaces the scotch bonnet with jalapeño, We like spice but not quite that much. Allspice, brown sugar, and scallions with soy make a marinade for the burgers. Reserved marinade makes a nice mop ( baste ) for the burgers as they cook….. keeps them super juicy.

Jamaican Jerk Burgers

If you have something hot, you need something cool. Jamaican Slaw is the perfect topper for Jamaican Jerk Burgers. Cool and creamy.

Cabbage, multi colored peppers, and scallions are coated with a Miracle Whip…….I know I say this every time, but Miracle Whip is my preferred …….if you must, use mayo……orange juice, and for a little smokiness chipotle chilies……Chipotles are small jalapeños, that have been dried by a smoking process that gives them a dark color and a distinct smoky flavor.  They are canned in a red sauce that has a fantastic, smoky flavor as well. Only three ingredients make the prefect sauce for the slaw.

Toasted onion buns are the prefect vessel for the slaw topped burger. I toast mine in the toaster on the bagel setting…….only toasts one side…..great huh?

Jamaican Jerk Burgers

So, once cooked, place the burger on the bottom half of the bun, top with the creamy slaw, top with the top of the bun, and enjoy!!!!

Next time you want a juicy, creamy spicy burger….fire up the charcoal grill and make Jamaican Jerk Burgers !

Jamaican Jerk Burgers
Author: 
Serves: 6
 
Ingredients
  • Burgers
  • 1 bunch green onions, coarsely chopped (about 1½ cups)
  • 1 tablespoon chopped fresh thyme
  • 2 medium jalapeño chilies, seeded, chopped
  • 1 garlic clove, peeled
  • ½ cup (packed) golden brown sugar
  • ½ cup vegetable oil
  • ½ cup soy sauce
  • 1 teaspoon ground allspice
  • 2 pounds ground beef (15% fat)
  • 6 onion hamburger buns, toasted
  • Slaw
  • 6 cups shredded green cabbage
  • ½ cup each red,orange,yellow peppers, julienne
  • ½ cup green onions, chopped
  • 1 cup miracle whip
  • 3 tablespoons fresh orange juice
  • 1 tablespoon minced canned chipotle chilies
Instructions
  1. Burgers
  2. Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
  3. Prepare barbecue (medium-high heat). Set aside ¾ cup jerk sauce. Shape ground beef into six patties and place in 13x9x2-inch glass baking dish. Pour ½ cup jerk sauce over patties and turn to coat; let stand 20 minutes.
  4. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
  5. Place burgers on bottom halves of toasted buns. Top with Jamaican slaw and top bun.
  6. Slaw
  7. cups shredded green cabbage
  8. /2 cup each red,orange,yellow peppers, julienne
  9. /2 cup green onions, chopped
  10. cup miracle whip
  11. tablespoons fresh orange juice
  12. tablespoon minced canned chipotle chilies
  13. Instructions
  14. In large bowl, whisk together miracle whip, orange juice, chipotle
  15. Add cabbage, peppers and green onions; toss to coat
  16. Let stand for 15 minutes.

 

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Loaded Baked Potato Grilled Cheese

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Who doesn’t love a loaded baked potato????? Loaded Baked Potato Grilled Cheese ……..a loaded baked potato sandwich style.

Loaded Baked Potato Grilled Cheese

Last Sunday was a gloomy, yucky, rainy, icky……you get the picture day. On days like that comfort food is just what a body needs. It gives you internal sunshine……since Mother Nature has not cooperated this Spring!


A nice warm baked potato, smothered in sour cream , bacon, cheese, and green onions, is the perfect comfort food. How about we turn it into the ultimate grilled cheese? Now there is a sparkling idea. I have always loved grilled cheese and tomato soup when I am feeling down, so at super duper grilled cheese should be a pick me upper!

Loaded Baked Potato Grilled Cheese

And boy howdy was it ever. Sour dough bread toasted to perfection, stuffed with cheddar cheese, sour, cream, bacon, potato slices, and green onions. It was lip smacking good!

Loaded Baked Potato Grilled Cheese is all that a loaded baked potato should be….with bread!!
Buttery crispy outside, cheesy melty, gooey, bacony, potatoey, sour creamy, green oniony inside, you can just feel the warmth and comfort.

Loaded Baked Potato Grilled Cheese

Sour dough bread was my bread of choice, but use whatever kind of bread you want, its for your comfort. Spread with butter on the outside, sour cream on the inside.

Crispy bacon, and reserve that bacon fat to fry the potatoes. Speaking of the potatoes…….I sliced them thinnish, not see through thin but thin. I fried them in the reserved bacon fat…….this sandwich is not for the calorie faint of heart.

Loaded Baked Potato Grilled Cheese

Let the layering begin………sour cream, cheddar cheese, bacon, potatoes, green onions, a touch more sour cream, just to hold things together, more cheddar cheese, the top piece of bread…….lets get grilling.

Not the outdoor grill….to a skillet or griddle heated over medium heat. Grill/toast until golden brown and the cheese is all melty.

All thats left……..slice and serve.

Loaded Baked Potato Grilled Cheese

Next time you need some comfort…….Loaded Baked Potato Grilled Cheese.

Loaded Baked Potato Grilled Cheese
Author: 
Serves: 1
 
Ingredients
  • 3 pieces bacon
  • 1 potato sliced into even slices
  • 3 tablespoons sour cream
  • 4 slices mild cheddar cheese
  • 1 green onion, sliced
  • 2 pieces sour dough bread
  • Butter
  • Garlic pepper
  • Salt
Instructions
  1. On medium heat cook bacon, until desired doneness, I prefer crispy. Reserve about 2 tablespoons bacon fat.
  2. Cut your potato into even slices, about 4-5 slices for each sandwich. In the reserved bacon fat, fry the potatoes until browned and crispy. Seasoning with garlic pepper and salt to taste.
  3. To assemble the sandwich, coat one side of the sour dough bread with butter, be sure to cover the entire surface.
  4. Flip the slices over and on the other side spread the sour cream using 1 tablespoon on each pieces of bread.
  5. Layer beginning with cheese slices using two slices to start. Top with bacon, potatoes, and green onions, using the remaining sour cream to keep the layers in place, then top with remaining two slices of cheese. Place the remaining piece of bread sour cream side down over the layers.
  6. Over medium heat grill your sandwich until each side is golden brown and the cheese is melted.
  7. Cut in half and enjoy!

 

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Baked Feta

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Sunday Snack day……Baked Feta please!!!

Baked Feta

Let’s have a feta lesson……..
According to Good Housekeeping: Feta, a classic Greek cheese traditionally made from sheep’s or goat’s milk, is now available in a milder, less bitter version made from cow’s milk. But whether you choose a creamy Bulgarian feta or a firmer Greek or American one, the zesty cheese is more than a wonderful addition to vegetable and fruit salads. You can use it in just about any recipe that calls for cheese. Add it to cooked rice or tomato-based pastas; use it as a topping for baked potatoes or as a filling for omelets; crumble it over tomato sandwiches; or simply serve it as a table cheese along with olives, bread, grilled vegetables, and salami.


Baked Feta

Feta that is sold crumbled should be stored in an airtight container and used within a few days. When it’s sold in chunks in vacuum-sealed plastic packages, it should be stored wrapped in plastic or in airtight containers and used within 1 to 2 weeks. Feta that comes immersed in a brine solution of water and salt should be stored in its brine and used within 1 to 2 weeks after opening.

I enjoy the tangy saltiness of feta. I have used it in a variety of different dishes, even pizza. But I wanted to make dip.I didn’t want a mayo or olive oil laden dip, just the cheese please.

Baked Feta

Feta pairs very well with red peppers, and I happen to love roasted red peppers. I buy them already roasted. I, as you who follow my blog know, can have a lazy streak…..especially when you can buy a quality product, and someone else has done the work! Cause let’s be real, roasting red peppers is a big fat mess.

I did get a little fancy making a broth for the cheese to bake in…….I can be fancy sometimes. But the broth is a vegetable broth and there is no shame in just buying it. And truth be told, the only reason I made it was I had some veggies that needed to be used.

Baked Feta

Mirepoix is the fancy French culinary term for a combination of diced carrots, onions and celery sautéed in butter and used as an aromatic base to flavor sauces, soups and stews. Even a small amount can significantly contribute to the overall flavor of a finished dish.

I used olive oil instead but you get the idea. I added some water and oregano, and some lemon zest. Simmered to make a veggie broth.

Baked Feta

I used a cast iron skillet, but any oven proof skillet will do. I just liked the contrast of the white feta and the black skillet. The feta block went into the skillet and I poured just enough of the broth around to cover the bottom of the pan. Top the cheese with the roasted red peppers and baked in a 400* oven for about 10 minutes. Garnished with green onions and serve with pita chips.

I really like the look and taste of the Baked Feta. Pretty enough for a party and rustic enough for just hanging around on a Sunday snack day. Best thing…. this can be reheated in the same skillet, so reserve that broth for a repeat Baked Feta.

Baked Feta

Baked Feta
Author: 
Serves: 6
 
Ingredients
  • Broth
  • 2 sprigs fresh oregano
  • 1 rib celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 small white onion, roughly chopped
  • 1 teaspoon freshly grated lemon zest
  • Salt
  • Baked Feta
  • 1 red bell pepper, roasted, diced (I used a jarred roasted red pepper)
  • 1-1/2 block of feta
  • 2 tablespoons green onion, thinly sliced
  • Pita chips to serve
Instructions
  1. Place oregano, celery, carrots, onions, lemon zest, salt to taste, and 3 cups water into a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, cover, and let steep for 15 minutes. Strain broth through a fine-mesh sieve into measuring cup, discarding solids. Keep broth warm.
  2. For the baked feta: Preheat the oven to 400°.
  3. Place the feta in a small ovenproof nonstick skillet( I used a cast iron skillet) and top with roasted red peppers. Pour just enough of reserved broth around the feta to cover the bottom of the skillet. Bake until softened, 8–10 minutes.
  4. Garnish with green onions and serve with pita chips.
  5. Serve immediately.

 

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