Blog of an aspiring foodie

Archive for May, 2007

Burger inventory

Posted by beer_chris on 28-May-2007

Wanted to quickly run down the burgers I made as part of the Memorial Day shindig we had yesterday. I made various types of ’embedded’ burgers, and tried to cook them to order, although at peak I think we had about 17 people in the house and eating, so I don’t think that worked as efficiently as I might have hoped. It was hard to tell the cooked patties apart, and I wasn’t exactly serving people directly.

I just need to setup someone to coordinate the front of the house next time 😉

All my meat came from the Bay Area Meat Market.

‘Standard’ burgers – made 6 with these proportions
2 lbs ground chuck
3 eggs, beaten
3/4 cup bread crumbs
6 tbsp Worcestshire sauce
1/2 c Tex-Joy steak seasoning

Mexi-burgers (made 3 burgers)
1 lb ground chuck
3 pickled jalapenos (chopped, stems removed)
3 oz queso quesadilla (shredded)
3 tbsp Tex-Joy steak seasoning
3 tbsp Penzeys Adobo seasoning (cumin, mexican oregano, cayenne, et.al.)
2 tbsp Worcestshire sauce
1/4 c bread crumbs
1 egg, beaten

Squealer w/cheddar cheese (made 5 burgers)
2 lbs ground chuck
5 slices bacon, chopped roughly
5 oz sharp cheddar cheese (shredded)
2 eggs, beaten
1/2 c bread crumbs
4 tbsp Worcestshire sauce
1/4 c Tex-Joy steak seasoning
(a little bit was left over – used for the turkey version)

Turkey squealer (made 6 burgers)
About 1/3 lb of the mixture that was left over from the above
1.3 lbs ground turkey breast
5 slices bacon, chopped roughly
5 oz sharp cheddar cheese (shredded)
2 eggs, beaten
3/4 c bread crumbs
4 tbsp Worcestshire sauce
1/4 c Tex-Joy steak seasoning

Mushroom and swiss (made 3 burgers)
1 lb ground chuck
2 c cooked and chopped baby portabella mushrooms
3 oz swiss cheese (shredded)
1/4 c bread crumbs
1 egg (beaten)
2 tbsp Worcestshore sauce
3 tbsp dried thyme
1 tbsp garlic powder
2 tsp black pepper
2 tsp salt
1 tbsp Tex-Joy steak seasoning

Turkey mushroom and swiss (made 3 burgers)
1/3 lb ground chuck
2/3 lb ground turkey breast
2 c cooked and chopped baby portabella mushrooms
1 egg (beaten)
3 oz swiss cheese (shredded)
1/4 c bread crumbs
2 tbsp Worcestshore sauce
3 tbsp dried thyme
1 tbsp garlic powder
2 tsp black pepper
2 tsp salt
1 tbsp Tex-Joy steak seasoning

Sweet onion and chili (made 3 burgers)
1 lb ground chuck
2 c cooked and chopped sweet onion
1/4 c bread crumbs
1 tbsp Worcestshire sauce
3 tbsp Penzeys medium hot chili powder
1 tbsp Tex-Joy steak seasoning
1 egg (beaten)

Advertisements

Posted in Uncategorized | Leave a Comment »

Top Chef season 3 starts 13-June!

Posted by beer_chris on 24-May-2007

Contestant bios are posted. Seems they have followed the tried-and-true formula of fielding a mixture of young accomplished, professionally trained chefs, an equal amount of self-taught successes, and a mixture of 'others' – a personal chef, a caterer and some guy who espouses a 'culinary mathematics' or something.

In Miami this time – that should be cool. Maybe Mikey will be back? I think he moved to South Beach after season 2.

I'm super excited we get Top Chef a little earlier then usual. Great!

UPDATE:

EVEN BETTER! Season 1 vs. Season 2 grudge match on 6-June!

Posted in Uncategorized | Leave a Comment »

Cafe Malay

Posted by beer_chris on 24-May-2007

My coworkers from Kuala Lumpur are in town for the next few weeks, and today for lunch we went to Cafe Malay over on Westheimer. What tasty food! I had Nasi Lemak, a dish of cocunut flavored rice surrounded by 4 different 'sides' on one plate – meant to be eaten with the rice. Included was a tasty (but bony) chicken curry, a cold mixed vegetable pickle, a boiled egg with belechan (spicy shrimp paste) on top, and a mixture of dried anchovies with a sambal (spicy chili paste) sauce.

Usually Nasi Lamak is what Malays eat for breakfast – bought from a booth wrapped up in a banana leaf to go, but it is a dish that can be eaten anytime. At Cafe Malay it is on both the entree menu as well as the lunch special menu.

I also shared some other quite tasty dishes. My boss, who is a vegetarian, ordered a fried tofu satay – basically tofu chunks deep fried, put on a stick and grilled with a peanut sauce. This was served over cooked bean sprouts and served with rice. She also ordered a stir fry kind of dish called Kang Kung – after hearing my native Malay coworkers pronounce this, I decided the best way to describe the pronunciation is like Cancun (the Mexican beach resort) with a 'G' after each 'N'. The leafy vegetable tastes like a very mellow cousin to a mustard green – and after some research it seems like the thing certainly does grow in Texas – so we must have been eating the authentic Kang Kung.

She also ordered Roti Kanai, which is an Indian-inspired flatbread that comes out something like a mix between a crepe and a tortilla. Stretchy but poofy at the same time, and with the flavor of roasted flour like a tortilla would have. This was served with a dipping sauce made of the aforementioned sambal mixed with a generous amount of palm oil and coconut milk. YUM!

For dessert we got an iced kachang – kind of like a sno-cone. It may seem strange to eat dessert with rice, beans and corn in it, but all of these are somewhat sweet tasting, and when condensed milk is poured over it it actually is quite tasty. Finished off the meal with a tall Teh Tarik – a tea drink with quite a lot of sugar, sweetened condensed milk, evaporated milk and cream mixed in. It was amazingly easy drinking, and had me wired for the ride back to the office.

On a rather amusing note I asked my coworker what type of tea was used as the basis for teh tarik – green tea or some other special type? “Yes,” she said, “a special type of tea grown on the hillsides in northern Malaysia.”

“It is called lip ton.”

🙂

Posted in Uncategorized | Leave a Comment »

Quick crab fest update

Posted by beer_chris on 23-May-2007

Goodness I've been a bad blogger of late.

Time to make a quick entry on crab fest. I think I ate more crab this year then in the last two combined. Disappointingly the fest lacked both BBQ crabs (my personal fave) and pistolletes, a kind of deep fried kolache that has been at each of the last 2. Additionally the bottomless root beer folks were not in attendance this year either . . so be it I guess.

However, we were big fans of this corn roasting contraption – I didn't get a picture, but needless to say Jaime was ready to make an offer on this man's device by the time we departed on Sunday.

On top of eating way more crab than in past years, I got to see a good bit more of the music, including a fun family band from Lafayette called L'Angelus – cajun country rockish. Quite good toe-tapping music.

My fave crab purveyor was again Lighthouse Krewe – 2-time winners of 'Best Crab Dish' and 'Best Gumbo'.

Also, discovered that my smiling face was on the promo website for this year's event. That's me on the left, working hard with my fellow judges at comparing the 2006 entrants in the cookoff (note the can of 'working hard' in my right hand):
Me_On_CrystalBeach_Website

Some other shots of crab fest and Mother's Day weekend on Bolivar:
</td.
P1010027 P1010029 P1010045
Ferry Robert C. Lanier Crab Races!
P5120049 P1010044
Lil' Bit and the Customatics Crabfest grounds

Posted in Uncategorized | Leave a Comment »