Archive for October, 2011

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Aussie Burgers with the Works for two


2011
10.09

Posted in Barbeque, Beef, Sandwiches | No Comments »

This was prepared as a dinner for two. Adjust accordingly

Aussie works burger

Click to see it on flickr

Ingredients

  • 1lb ground beef/veal/lamb mixture (sells as meatloaf mix)
  • salt pepper to taste
  • 2 ciabatta rolls
  • 2 thick Vidalia onion slices
  • 1/2 ripe avocado, sliced
  • 4-6 slices of pickled beet
  • 2-3 leaves of green leaf lettuce
  • 2-4 nice tomato slices
  • favorite seedy brown mustard to taste
  • Mayo to taste
  • Catsup to taste
  • 2 fried eggs
  • 1/4 cup grated cheddar

Directions

  1. Salt and pepper ground meat to taste and form into two patties. Add burgers and onion slices to grill and cook to desired doneness, adding cheese to the patties at the last minute while still hot. Allow to rest for 5 minutes after removing from grill.
  2. While burgers are cooking fry the two eggs in a bit of oil/butter/spray/favorite lube over easy. Since you wont be eating the immediately I turn off heat after flipping and remove from burner but allowing pan to finish the other side. Setting aside and allowing to cool a bit will ensure thick yummy yolk on your burger.
  3. Lightly toast ciabatta rolls and slice for bun usage.
  4. Assemble and enjoy. If you squeeze down on the burger and hear a slight pop of the yolk you will know its perfect.
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Cajun Chicken Pasta for two


2011
10.09

Posted in Chicken, Pasta | No Comments »

I was looking for dinner ideas the other night and asked a colleague what his favorite chicken dish was. He replied “There is this Cajun Chicken dish my wife makes that I absolutely love” or something to that effect. Sounded good so this was how I went about it.

It turned out to be an excellent, rich chicken pasta with the perfect amount of spice. All the richness of something like a fetucini Alfredo I’d loved as a kid but have since somewhat outgrown. I think this would also make a great veggie version, removing the chicken in place of 2 cups of halved mushrooms or steamed asparagus tips. The recipe was derived from the one found here: http://allrecipes.com/recipe/cajun-chicken-pasta/detail.aspx

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning (below)
    • 3/4 teaspoon salt
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 4 fresh baby bella mushrooms, sliced
  • 2 green onions, chopped
  • 1 cup heavy cream
  • 1/4 cup white wine
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fresh ground black pepper
  • 4 ounces linguine pasta
  • 1/4 cup grated Pecorino cheese (Parmesan or Romano works well too)
  • 1 tbsp chopped flat leaf Italian parsley

Directions

  1. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat.Place in fridge for 1/2 hour or so for absorption.
  2. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 3 to 4 minutes. Reduce heat.
  4. Remove 2 tablespoons of bell pepper for final garnish.
  5. Remove chicken and cut into 1/4 inch strips against grain. Return to pan.
  6. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat on med-low for 8 minutes (while the pasta is cooked) to allow sauce to thicken.
  7. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add pasta to pan with chicken and simmer on low for 4-5 minutes.
  8. Plate pasta, sprinkled with grated Parmesan cheese, bell peper and parsley. Enjoy with a nice glass of the open white!