Well the end of April has come and someone (I forgot who) was going to choose a dinner, but, nada.
So, I'm going to throw a dinner out here for mine and hope all the other May peoples will choose a dinner also, and we can all just work on them whenever and then review them (separately so we can find the threads again later) on Monday, May 31st (is that really a Monday, Theresa??? )
If this works for everyone,
all May Birthday Dinners will be reviewed on Monday, May 31st
Okay?
Here's mine:
from the new issue (#81)
Cubano-Style Burgers
Double-Fried Tostones (for those of us who can find plantains)
No dessert - I'll leave that to other Geminis
I'll type this up later for anyone who doesn't get the issue??
MAY -
Buzzard767 - May 4th
Vanquisher/Heidi - May 5th her review is Monday, May 3rd 'cause she was already on board)
Chrismar - May 7th
Maryann - May 25th
PJ - May 28
Barbarainnc - May 28th
Jean - May 28th
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I'll post the recipes here so they don't get lost -
* Exported from MasterCook *
Cubano-Style Burgers
For the mustard relish -
1/4 cup prepared yellow mustard
1/4 cup dill pickle relish
2 T. minced red onion
2 T. diced pickled jalapeno
1 T. honey
-----
For the burgers -
1 lb. ground pork or turkey
Salt & black pepper
4 slices deli-sliced ham
4 slices Swiss cheese
4 onion hamburger buns -- buttered
Preheat one side of grill to medium-high and the other side to low.
Combine ingred. for the relish in a bowl set aside.
Divide ground pork into 4 equal portions. Shape each portion into a patty slightly larger than the bun to allow for shrinkage (C@H note: By using a biscuit cutter to shape the burgers, the meat is handled less and retains its shape better). Season patties with salt and pepper and coat both sides of each one with nonstick spray.
Grill burgers, covered, over medium-high heat until cooked through, 3 minutes per side. Top each burger with a slice of ham and a slice of cheese (C@H note: Wait until near the end of grilling to top the burgers with the ham and cheese slices). Grill, covered, until cheese is melted, 1 to 2 minutes more. Remove burgers from the grill and tent with foil.
Grill buttered buns, covered over low heat until lightly toasted, 1 to 2 minutes. To serve, place burgers on buns, and top with mustard relish. Makes 4 servings.
Double-Fried Tostones
2 cups vegetable oil
2 green plantains, peeled and cut into 1/4" thick slices
Salt, garlic powder, and chili powder to taste
Heat oil in a sauté pan to 365° F. Fry plantain slices until light brown, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate; let cool.
Flatten each plantain between sheets of waxed paper with the flat side of a meat mallet. Fry tostones again, until crisp, about 1 minute per side. Transfer to a paper-toweled-lined plate. Season with salt, garlic powder and chili powder. Makes 4 servings
Description:
"C@H Issue #81, June 2010"
- - - - - - - - - - - - - - - - - - -
So, I'm going to throw a dinner out here for mine and hope all the other May peoples will choose a dinner also, and we can all just work on them whenever and then review them (separately so we can find the threads again later) on Monday, May 31st (is that really a Monday, Theresa??? )
If this works for everyone,
all May Birthday Dinners will be reviewed on Monday, May 31st
Okay?
Here's mine:
from the new issue (#81)
Cubano-Style Burgers
Double-Fried Tostones (for those of us who can find plantains)
No dessert - I'll leave that to other Geminis
I'll type this up later for anyone who doesn't get the issue??
MAY -
Buzzard767 - May 4th
Vanquisher/Heidi - May 5th her review is Monday, May 3rd 'cause she was already on board)
Chrismar - May 7th
Maryann - May 25th
PJ - May 28
Barbarainnc - May 28th
Jean - May 28th
-------
I'll post the recipes here so they don't get lost -
* Exported from MasterCook *
Cubano-Style Burgers
For the mustard relish -
1/4 cup prepared yellow mustard
1/4 cup dill pickle relish
2 T. minced red onion
2 T. diced pickled jalapeno
1 T. honey
-----
For the burgers -
1 lb. ground pork or turkey
Salt & black pepper
4 slices deli-sliced ham
4 slices Swiss cheese
4 onion hamburger buns -- buttered
Preheat one side of grill to medium-high and the other side to low.
Combine ingred. for the relish in a bowl set aside.
Divide ground pork into 4 equal portions. Shape each portion into a patty slightly larger than the bun to allow for shrinkage (C@H note: By using a biscuit cutter to shape the burgers, the meat is handled less and retains its shape better). Season patties with salt and pepper and coat both sides of each one with nonstick spray.
Grill burgers, covered, over medium-high heat until cooked through, 3 minutes per side. Top each burger with a slice of ham and a slice of cheese (C@H note: Wait until near the end of grilling to top the burgers with the ham and cheese slices). Grill, covered, until cheese is melted, 1 to 2 minutes more. Remove burgers from the grill and tent with foil.
Grill buttered buns, covered over low heat until lightly toasted, 1 to 2 minutes. To serve, place burgers on buns, and top with mustard relish. Makes 4 servings.
Double-Fried Tostones
2 cups vegetable oil
2 green plantains, peeled and cut into 1/4" thick slices
Salt, garlic powder, and chili powder to taste
Heat oil in a sauté pan to 365° F. Fry plantain slices until light brown, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate; let cool.
Flatten each plantain between sheets of waxed paper with the flat side of a meat mallet. Fry tostones again, until crisp, about 1 minute per side. Transfer to a paper-toweled-lined plate. Season with salt, garlic powder and chili powder. Makes 4 servings
Description:
"C@H Issue #81, June 2010"
- - - - - - - - - - - - - - - - - - -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com