Recipes By Sallycan
3 recipes found
Chicken, Goat Cheese & Chutney on Pumpernickel
When I was a kid, I thought of pumpernickel as a grown-ups’ bread, and as I’ve gotten older, I have to admit, I just love it. It reminds me of my dad, who will often opt for it enthusiastically. This is one of my favorite combinations. The moisture in the cheese and in the chutney is plenty, no mayo needed. Brie is also nice.
Our Hamburgers
It has been interesting to read the recipes for this contest, and there are so many thoughts and strategies that have been laid out on the subject of hamburgers in the past week. About the buns, mayonnaise, ketchup, and other condiments...if you make your own, it will be worth your while, and you can be sure that it will be right. About the meat..grinding your own will give you more control of the flavor and texture. Many call for chuck or other high fat cuts, and that is good, but if you've got a leaner piece of meat, simply grind some pork back fat or other fat into the mix (about 4 oz for every lb of meat). I do two passes with the grinder set at a large setting, and very chilled meat and fat. That said, if you've got beef that has already been ground, it should make a fine burger too. Here's how I make a burger.
Port Wine Glazed Ham
My cousin gave me this recipe. Though extremely simple, it is the best way that I've found to cook a ham. The Port improves and opens the flavor of the ham.