This is a great cookbook! We’ve both cooked out of it for years and never had a bad experience. Diner: The Best of Casual American Cooking
A colleague of Mr. Big Food’s gave us deer meat last week. You know what that means? Saturday. Deer meat burgers. On the grill. Hardwood & charcoal. What a great time to be alive! Mr. Big Food grilled burgers out already this season. I’ll be posting a few (beef) burger recipes tomorrow, but why wait?
Apologies for the poor quality photo. It’s four years old and hasn’t aged well. Our Labor Day involved cutting a lot of grass and being stampeded by the sheep. Nothing too noteworthy, except… supper. Creative Cooking Grilled Hamburgers Deluxe are a Big Food Favorite– something we have at least once a year or so. This
I have posted this recipe before but since it’s in a post from the old blog, I thought I’d re-do. Mr. Big Food is the King of Burger Grilling– grinding the meat just minutes before it goes on the grill over charcoal and hardwood (see below). The venison was from the deer Chris got right
I know folks in many locales are looking at grilling season in the rear view mirror– and that’s too bad. There is something special about sitting outside at suppertime and watching the western horizon as the Earth slowly revolves on its axis. Mr. Big Food recommends reducing the egg : ground beef ratio to 1
“My Goodness, Marica!” “Ruff!!” “I see you have just posted, shall I say, “several,” recipes to your little blog.” “Indeed I have. It is– quote– Big Food, etc.— unquote– after all.” “Quite right.” “ruff.” “That little number I coveted this evening smelled positively divine.” “RUFF!!” “Oh my goodness, Missy! I am so sorry. I didn’t
Spicy Deer Burgers with Lime Mayo –> SPICY DEER BURGERS WITH LIME MAYO 8 burgers 1/3 C mayonnaise (preferably homemade—see recipes in Basics section)1 tsp lime juice 1 tsp Dijon mustard (preferably homemade—see recipes in Basics section) 1/2 tsp grated lime peel 2 lbs ground venison 1/3 C green onions, sliced fine 2 Tbsp jalapeno peppers, chopped fine 1 egg Salt and
“Beef patty sandwiches have been eaten in America since the early 19th century, although it was not until the late 1920s that the White Castle chain popularized the hamburger as roadside diner fare. Garnish the burgers with mustard, catsup (tomato sauce) and pickle relish.” —Diane Rossen Worthington, Diner: The Best of Causal American Cooking (1995)
Burgers (new recipe) Onions and tomatoes in olive oil and a bit of vinegar Potato salad [INSERT VIDEO AND THEN REMOVE VIDEO] Music from the Redneck Collection (please excuse Mr. Big Food’s reach): UPDATE: Someone doesn’t like that I posted 1 minute 20 seconds of Pete Fountain’s Basin Street Blues so I removed the video.
One of Life’s simple pleasures As Mr. Big Food notes over there to your right, this is “real people’s food—fresh, simply prepared, and delicious.” This particular recipe does not come from a spiral bound crappy old cookbook. It’s from The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and
OUTDOOR BURGERS! Mr. Big Food sent me the recipes for some recent menu items, among them, Outdoor Burgers which we had last Saturday evening when Daughter C, Our Librarian Friend, Bruno, and Mr. Bow Tie joined us at the Farm. I didn’t take a photo, but when I opened up the Word Doc recipe– Lo
These were off the hook just off the grill, and were excellent next day for lunch. We used Roquefort cheese, and of course Mr. Big Food ground a choice cut of beef minutes before assembling the ingredients. Truth be told, we just used onion buns slathered with mayonnaise but that French bread angle sounds great.
This evening, Mr. Big Food grilled burgers. And we had “Beer Potato Salad” in a dry county. And we chatted with Daughter C. (Those paying attention know that that means something different is about to happen.) At one point, I was sitting at the picnic table chatting with Mr. Big Food and watching the dragonflies.
When Mr. Big Food culls a cookbook looking for recipes to include in his Big Food Manual, he’s always on the alert for good advise and interesting tid-bits. He often prefaces recipes with advise and tid-bits– verbatim— such as this. “Beef patty sandwiches have been eaten in America since the early 19th century, although it
I turned on my computer today, a week after the spill, for about 10 seconds– just long enough to see the now vertical pink columns on what should have been a pure white screen. I am inclined to be in a very foul mood. Fortunately, the Day that Mr. Big Food Has Been Looking