Text 33856, 71 rader
Skriven 2013-02-19 06:40:58 av Dave Drum (1:261/38)
Ärende: Chile 2239
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hogan's Pepper 'n Onion Burger
 Categories: Beef, Chilies, Vegetables
      Yield: 6 Servings

  1 1/4 lb Ground Chuck
      2 cl Garlic; minced
      1 lg Red pepper, julienned
      1 lg Onion, sliced lengthwise
           Salt & pepper
      6    (6") hoagie rolls
    1/2 c  Onion; chopped
      1 lg Bell pepper; julienne
      1 lg Poblano chile; julienne
      3 tb Vegetable oil

  Get out a large bowl and combine the ground chuck, chopped
  onion, garlic and mix'em together real good.

  Shape'em into 6 oblong patties so they'll fit on a hoagie
  type bun and make'em about 6" long.

  HOGANOTE: An easy way to accomplish this is to take the
  package of ground chuck and lay it out onto a flat surface
  and press it out until the meat is approximately 3/4 of an
  inch thick and then with a knife, cut the meat into shapes
  just a little larger than the buns. The reason is because
  the ground chuck will reduce somewhat after placing it on
  the grill.

  CONTINUING ON:

  Place patties on the grill about 4" over hot coals. I use
  hot coals because I like the outside of the meat to be a
  little (not much) crusty and the center a little pink.

  Grill'em 'til they suit your taste. Usually about 10
  minutes.

  Now, while the burgers are grilling, you need to heat the
  veggie oil in a skillet. To the hot oil, add the peppers
  and sliced onions and saute'em until they're tender. Be
  sure to stir'em from time-to-time.

  Stir in salt and pepper. Then remove'em from skillet and
  put'em into a bowl.

  Place the burgers on top of one-half of the bun, then
  spoon the saute mixture over the top of the burger, slap
  the top half of the bun over the saute mixture and get
  with the program.

  HOGANOTE: Poblano chilies are probably the most common
  chile used for cooking in Mexico. Many times in grocery
  stores they are sold as Pasilla chilies, which they are
  not. In addition, Poblano chilies are less hot than the
  Jalapeno chile. Therefore, if you seed the Poblano, you
  will have virtually no heat whatsoever. However, it is to
  me a far more flavorful chile and is great in breakfast
  foods also.

  By slicing the onion lengthwise, larger pieces of the
  heart is preserved which adds just that much more flavor.

MMMMM

... It's easier to change a man's religion than his diet. - Margaret Mead

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 * Origin: Prism bbs (1:261/38)