Budget Friendly ‘White Castle’ Sliders

At a time when grocery budgets may be tight, we can still find ways to stretch the dollar while not compromising taste.  Here is a recipe that is a new twist on a popular classic.

Ingredients

• 1-2 lbs ground beef
• 1 envelope onion soup mix
• 1 egg (lightly beaten)
• 1/4 cup bread crumbs
• 1/2 tsp black pepper
• 1 pack hot dog buns
• 1 jar Cheez whiz
• Sliced dill pickles
• Catsup & Mustard

Directions

Mix first five ingredients in a mixing bowl, cover and refrigerate for half an hour for flavors to blend.  Take a quarter to third of the mixture and roll out onto wax paper or greased cookie sheet to 1/4 to 1/3 inch thickness.  Trim into large square and repeat until all patty mixture is used(3 to 4 large 6″ or 7″squares).  Heat griddle or pan medium high and grill 5 to 6 minutes per side or until cooked through.  Set aside.

Open hotdog bun and cut patties into thirds or pieces that fit onto one half of the hotdog buns.  Spread Cheez Whiz plus desired condiments on top half  of bun and fold bun over.  Cut into thirds and serve.  Easy Peasy!

Using hot dog buns not only saves money but multitasks.  If you have any extra buns you can always use them later for dogs or maybe a mini cheese steak!

Cheers,

Campaign Chef

Matzo Ball Soup with a Tropical Twist

Campaigning isn’t always about following the status quo but also paying homage to your roots and traditions.  As such I offer up a recipe that reflects the rich bicultural heritage of the candidate elect.  On a winter’s freeze or spring chill there is nothing better than a hot bowl of soup to warm spirit and mind, so I offer up a delectable variation on a old classic, Matzo Ball Soup with a Chicken, Lime and Chili topper.  Here is what you will need.

Ingredients

• 1 Large Roaster with tail fat trimmed(set aside)
• ½ lb of beef brisket or flank(optional)
• 3 carrots, peeled
• 3 celery stalks
• 1 large yellow onion, whole unpeeled
• 2 to 3 quarts water
• 2 tsp kosher salt
• pepper
• dozen or more cooked matzo balls

*see links below for recipes.  In addition, don’t bother buying the matzo meal.  Just purchase the matzo sheets and grind them up.

Topping:

• juice of 1 lime
• 2 to 3 tablespoons cilantro, finely chopped
• 1 to 2 fresh chilies, finely diced (optional)

Directions

To start the soup, clean the chicken removing the innards.  Remove the tail fat to make schmaltz adds great flavor to matzo balls.  I usually use it in addition to or as a replacement to butter in matzo ball recipes.  Place chicken in stock pot or other large along with vegetables excluding those for the topping and bring to boil.  I leave the peel on the onion to add color to the broth.

When you have a nice rolling boil reduce to simmer for 1 ½ to 2 hrs until chicken is tender.  During cooking also skim off any foam or fat that floats on the surface.

When chicken is cooked and tender remove along with other vegetables and set aside to cool.  When chicken is cool enough to handle remove skin, pull meat off bone, tear into bite sized pieces and set aside.  If you added included the beef in your soup base you can tear this into pieces as well at this time.  In Korean soup bases it is common to add a number of different types of meats to fortify the soups flavor.  I will post recipes for Korean food later so keep checking for updates or subscribe via RSS feed.

As for the vegetables you can at this time chop and set them aside to add later as Jon’s family does.  My preference is to discard them as they have given up much of their flavor as well as nutrients.  However, even if the vegetables have lost much of there vitamins they are still a good source of fiber.

For the topping, mix together cilantro, lime and chili(if included) and mix together with chicken till well coated.  Salt and pepper to taste.  Note you can add more or less of any of the ingredients according to your liking.

Digressing for a moment, I have noticed many Koreans and other people dislike the taste and compare it to soap, while others like myself adore it.  Research suggests that there may be a genetic factor in the division of taste preferences.  If you are one of those unfortunate souls who lack the gene to appreciate the fragrant leaves, you can substitute with parsley, chives or other herbs.

To serve warm up previously prepared matzo balls in the simmering broth for a few minutes and ladle into bowls along with one or two matzo balls.  Top with chicken mixture and enjoy!

I would like to credit my mom for inspiration for this recipe as she makes a mean Korean rice vermicelli noodle soup that is topped with chicken, sesame oil, green onion, pepper and sesame seeds.  Not sure to the exact ingredients but when I get the recipe I will pass it along.

Also check out this recipe for another matzo ball soup topped with sofrito that was featured on the food network.

Matzo Ball Recipe Links

• Kosher Perfect Matzo Ball
• Food Network Matzo Ball(Bobby Flay’s recipe along with his roasted jalapeno matzo ball soup recipe.)
• Oma’s Famous Matzo Ball

Next: Budget Friendly White Castle Style Sliders…..

Vegetarian California Uramaki (inside out roll) with Bell Pepper Roe

INGREDIENTS

• 2 bell pepper halves reserved from previous recipe
• 1 medium head green cabbage
• 1 cup of mayonnaise
• ½ cup buttermilk
• 1 tbsp honey
• 1 tsp brined green peppercorns crushed and chopped
• pinch of salt
• 1 cucumber peeled, pitted and sliced into ¼ inch strips
• 1 avocado peeled, pitted and sliced

DIRECTIONS

1. Using reserved bell peppers, cut in half or thirds initially and remove any remaining membrane.
2. Slice pepper into thin slivers from the membrane side and dice until pieces are 1 mm or less in size to mimic Tobikko(flying fish roe).  Drain on clean paper towel or sieve and set aside.
3. Chop cabbage head and dice to start slaw
4. Mix with mayo, buttermilk, honey, salt and crushed green peppercorns.
5. Again as emphasized before wash hand thoroughly, all utensils and try to keep a clean work area.
6. Cut Nori sheet in half lengthwise and place on sushi mat.
7. Cover with a one to three grain thick layer of prepared sushi rice depending out the amount of filling desired.  No need to leave edge this time.
8. Add layer of bell pepper faux roe and cover with sheet of plastic wrap.
9. Flip over roll on mat so the rice and plastic wrap faces down.
10. Place slaw, slice cucumber and avocado in center of sheet and roll as before avoiding rolling the plastic wrap inside the roll.  See this tutorial I found on the net – How to make a California Roll (Inside out roll).
11. Cut into pieces and serve.

Other sushi recipes from the campaign.  Email me if you would like any of these recipes or others.

- Inside-out crab salad Uramaki topped with avocado and salmon

- Spicy tuna Maki seasoned with Korean red pepper paste and lemon zest

- Deep-fried salmon skin Maki with cream cheese

- Tako(Octopus) Nigiri with sweet butter glaze

- Seared tuna Sashimi with maple nectar

- White (Fatty) Tuna Sashimi with sea salt oil

Moroccan Preserved Lemon

INGREDIENTS

• Organic Lemons (Meyer if you can find them)
• Coarse Sea Salt
• Extra Lemon Juice
• *Spices – cinnamon, dried chili, peppercorns, bay leaf, coriander or other combination

DIRECTIONS

1. Trim ends, scrub and wash lemons thoroughly then set aside.
2. Sterilize canning jars and leave in water till ready to jar
3. Almost quarter lemons ¾ the way down.
4. Pack lemons with coarse salt, a tablespoon or more.
5. Place packed lemons tightly together in sterilized jar, pressing down firmly to release juices.
6. Add spices now if you choose.
7. Cover with extra lemon juice and seal.
8. For the first week, turn jar over once or twice to insure lemons at top remain covered.
9. Let sit 3 to 4 more weeks and lemons should be ready to use.  Store in fridge to keep.

*With preserved lemons you are eating the pickled skin.  It has a wonderful incomparable fragrant lemon essence that compliments many dishes.  Most notable Chicken Tangine.  I will provide a recipe at a latter time however if you can’t wait look online and let me know if you find a good one!

*Did I mention I heard the juice from the pulp will liven up any lackluster Bloody Mary!

Cheers,

Campaign Chef

NEXT TIME: MATZO BALL SOUP TOPPED WITH CILANTRO LIME CHICKEN

Being of and brought in an Asian household I not only appreciate the richness and diversity of the cuisine, but also understand that it like the Asian community of Northwest Denver melds well with other cultural traditions.  In that spirit, I offer up a few unique twists on the basic sushi recipe.

Roasted Bell Pepper Nigiri

Moroccan Preserved Lemon and Salmon Maki

Check out this Wikipedia page for a detailed explanation of sushi types.

(random pic.  I will have a real pic once I find some time and a good camera.  I do have other pics though of other sushi recipes from the campaign.  See Next Post.)

INGREDIENTS

For the Rice

• 2 cups rice – Sushi grade (short to medium grain)
• 2 cups water
• 2 tbsp honey
• 2 tbsp rice wine vinegar
• pinch of sea salt

Everything else

• A few sheets of Roasted Nori (dried seaweed)
• 3 bell peppers of different colors
• 1 package cream cheese
• 1 package radish sprouts
• 1 lb of fresh salmon wild caught preferable but farm raised ain’t so bad
• 1 Preserved Lemon pith removed and sliced thin 1/8″ or less
• recipe to follow in next post or if you are impatient go to your local middle eastern grocer.

EQUIPMENT

• Rice paddle or wooden spoon
• Sushi mat
• A couple clean damp cloths sanitized in boiling water
• Bowl of warm water for paddle

DIRECTIONS

-The Sushi Rice-

1. Rinse rice once or twice in cold water
2. Drain for half an hour to 45 minutes in a strainer
3. While rice is draining, combine vinegar and honey
4. Add rice and water to pot
5. Bring quickly to a boil and then reduce to a simmer.
6. Cover the pot and keep firmly closed
7. Cook for 15 minutes, remove from heat and let rest 10-15 minutes
8. Place rice in large bowl or Pyrex pour vinegar mixture over rice along with salt and mix while fanning with paper plate.
9. When rice is mostly mixed and cool enough to handle set aside and cover with damp cloth.

• *tip* sushi rice is best molded and served at body temperature.

-Roasted Bell Pepper Nigiri(Piece)-

1. Cut bell peppers in half and remove pith and seeds.  Reserve half of the red and yellow for the next recipe(next post).
2. Heat Broiler on high with rack positioned close to broiler.
3. Place bell peppers skin side up on a cookie sheet or other oven safe pan.
4. Rub skins with a little olive oil and place under broiler
5. When skins are blackened mostly remove from broiler into plastic bag and seal
6. When peppers are cool enough to handle, remove charred bits and remaining skin using a sharp knife or peeler.
7. Slice roasted peppers into 1 inch strips along the bias and set aside.
8. As in all food preparation and especially for sushi.  Wash hand thoroughly, all utensils and try to keep a clean work area.
9. Moisten hands with the clean sanitized cloths you have prepared and grab a small amount of rice and form into oblong inside  of palm.  Think of loosely clenching your fist, like your grabbing a handful of cereal or raisins.  Finish shaping pieces between forefinger and thumb of both hands.
10. Place a small amount of cream cheese, radish sprouts on top of rice ball and a small amount of wasabi if desired.  I find you don’t really need it since the radish sprouts provide some bite.
11. Finish, topping the balls with the slices of roasted bell pepper.

• *Tip* you can also try leaving out the cream cheese, radish sprouts or substituting any manner of ingredients.  Experiment and enjoy!

-Moroccan Preserved Lemon and Salmon Maki-

1. Cut Nori sheet in half widthwise and place on sushi mat.
2. Spread rice using paddle on Nori about one or two grain thickness 1/8 inch or less, leaving the top ½ inch or so uncovered.  Don’t worry if it isn’t perfect as it will get easier the more rolls you make.
3. Cut salmon into ¼ inch strips, cutting only what you need.  I like to cut the thin part toward the belly for this purpose and saving the thicker part for pieces.
4. Place salmon along with preserved lemon in center of rice and roll toward the uncovered end which will overlap.
5. Lastly moisten sharp knife on damp cloths and slice into ¾ to 1 inch pieces.
6. Enjoy!

NEXT POST: Vegetarian California Rolls with Bell Pepper Roe and Preserved Lemon Recipe

Shamrock the Vote – Corned Beef Supper

Here is a recipe to bring a little luck and charm for the coming election.  It’s not only good for a hungry mass of volunteers but is a nice warm treat for a snowy North Denver March.  This recipe was adapted from a few recipes with special thanks to Len on RecipeZaar.com.

Ingredients

• 3 pounds corned beef brisket (preferably Flat Cut*)
• 8-10 small red potatoes (cut or whole if small)
• 4 or 5 carrots (peeled and halved)
• 1 large head cabbage (quartered)
• 1 yellow onion (halved)
• 1 or 2 bay leaves
• Spice Package
• Melted Butter
• 1 bunch Parsley (chopped)
• 1 garlic clove (minced)

Directions

Kirston Ha

Place corned beef into a large pot or Dutch oven and cover with about 1 to 2 inches of water.  There is no need to rinse just drain the liquid and don’t forget to keep the spice packet.  Add the spice packet that came with the corned beef along with bay leaves and additional peppercorns if you like.

Cover pot and bring to a boil, then reduce to a simmer.  The brisket needs to simmer approximately 50 minutes per pound or until fork tender.

While meat is cooking you can address the veggies.  You can choose any assortment of vegetables but at the minimum you should have cabbage.  Remove the tough outer leaves of the cabbage and trim the stem.  Rinse cabbage to remove any remaining dirt and cut into wedges along the core.  The larger the wedges the better they will hold up.

Wash potatoes and cut into pieces about an inch or so across.  Wash and peel carrots and cut in half.  As for the onion no need to peel it as I add it mainly to flavor the broth a bit.  Also the skin adds color to an otherwise colorless broth.  Just cut it in half and set aside.

When meat has cooked for 2 and a half hrs or close to tender, add potatoes and bring to boil then immediately reduce to simmer and cover for 10 minutes.  Add cabbage, carrots, onion and other veggies if you have them and cover with additional liquid.  Also at this point you can check the broth and add salt if needed.  Bring to boil again and reduce to simmer for additional 15 to 20 minutes.

To serve, remove veggies first.  Remove and drain cabbage quarters and cover to keep warm.  Remove potatoes and place in bowl along with enough melted butter to coat, minced garlic and handful of chopped parsley.  Salt and pepper to taste.  Remove brisket and slice across grain.  Ladle some of the reserved liquid to keep moist.  As for the carrots use as garnish, discard or save.

For condiments, melted butter with basting brush for the cabbage, mustard for the corned beef, and whatever fancies to your palate.

Happy St. Patrick’s Day and enjoy!

*Tips:  When choosing a brisket, I would go for a flat cut at the minimum.  Though it generally costs more than the more economical and plentiful points, it has less gristle and presents itself a little better.  As for the cabbage look for ones that are solid and heavy as the outer leaves are usually not an accurate measure for freshness.

**Also check out this recipe for baked corned beef!