Text 38725, 102 rader
Skriven 2010-06-06 23:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tastes 260
==================
-=> Quoting Michael Loo to All <=-

 ML> De Kuyper liqueurs

The original Dutch company may still make high quality stuff in
Europe but the North American version is made by Fortune Brands
through it's Jim Beam division which has quite a range of quality
levels from Maker's Mark all the way down to the abysmal Alberta
Springs rye and the sour candy tasting "Pucker".

 ML> Don's jerky spread with butter, as suggested in a recipe
 ML> posted by Jim. I imagined it would be nice. It was nicer
 ML> than I imagined. A!!!

Much better than dipping it in melted seal oil, the Northern choice!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tarpon Springs Greek Burgers
Categories: Groundmeat, Pork, Sandwiches, Greek, American
  Servings: 4

    1/4 c  Greek olive oil
      3 TB white wine vinegar
      3 TB fresh lemon juice
      1 ts dried oregano, crumbled
      1    garlic clove, minced
           Salt and freshly ground
           black pepper to taste
      2    Kirby cucumbers, peeled and
           coarsely chopped
     10    Greek black olives, pitted
           and coarsely chopped
      2    scallions (part of green
           tops included), finely
           chopped
  1 1/2 lb ground lean pork
      1 sm onion, minced
      2    mint leaves, minced
      1 c  plain yogurt 

Although these Tarpon Springs Greek Burgers from Pig: King of the
Southern Table by James Villas have their roots in Greek flavors and
culinary traditions, the evolution of the recipe is truly American
in nature. Originally served in diners in Tarpon Springs, a town on
the west coast of Florida, the Greek proprietors surely would have
preferred to make these patties with lamb. But in the South, pork
was plentiful and inexpensive and so the Greek pork burgers were
born.

Villas had a grandfather who ran a diner and served burgers very
similar to these, and according to the recipe they were never served
on buns, just with a side of fried potatoes and a salad of cucumbers
and Greek olives. I decided to go the atypical route and serve them
on buns since I imagined that the dressing from the cucumber-olive
salad would soak into the buns and make the burger eating experience
all the more delicious.

Just looking at the list of ingredients, you can imagine how good
these burgers are going to taste—with lemon, yogurt, mint, and
oregano there's really no way you can go wrong. Mixing the yogurt
with the pork helps keep the burgers from drying out under the heat
of the broiler and adds a great tanginess. The olive-cumber salad is
a great topper for the burgers. Next time I might consider adding a
crumble of feta or even a smokey red pepper spread.

1. In a bowl, combine the olive oil, vinegar, and lemon juice and
whisk till well blended. Add the oregano, garlic, and salt and
pepper and stir till well blended. Add the cucumbers, olives, and
scallions, stir well, cover with plastic wrap, and let marinate for
about 1 hour. 

2. Preheat the oven broiler. 

3. In a bowl, combine the pork, onion, mint, and yogurt and mix with
your hands till well blended. Shape the mixture into 4 thick oval
patties, place on the rack of a broiler pan, and broil about 4
inches from the heat till cooked through, about 8 minutes on each
side. 

4. Drain the cucumbers, olives, and scallions and serve the burgers
hot with a little of the mixture spooned over the top. 

:Adapted from Pig: King of the Southern Table by James Villas.

  From: Serious Eats                    
 
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Cheers

YK Jim


... "What would Paula Deen do?" Double the butter and add cheese.

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