What's for Dinner?

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Sheep & Wool Festival After-party last night. Thirty people, thirty burgers. Cooked inside because of potential rain.

This is an MTH Lamb burger.

Quarter pound of 50/50 ground beef (80/20) and ground lamb with coriander and marjoram.

Chop it up real well, then scoop it up into a cake mold. Then slide spatula underneath and place on hot skillet at 450 F laser read. Place a press lightly on top and let it sit there 90 secs. The pile of burger bits will stick together as they are heated.

Meanwhile, toast some grocery store burger buns, place on board, spread generous portion of tzatziki sauce on both buns.

Flip burger carefully. Sprinkle salt, more coriander, more marjoram on top. Lay slice of feta cheese on top. Place thinly sliced onions on top. Cover with melting dome. 90 secs.

Burger is done. Place on tzatziki laden burger buns. Serve. End product has crusty exterior and juicy interior.

Tzatziki, of course, is the sauce used for gyros, and has lots of good stuff such as thick greek yogurt, cucumber, lemon, dill, garlic, extra virgin olive oil, salt & pepper.

"Insanely delicious." -Quote unquote, DLSF.


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Last two photos are of myself and my buddy Pete, whose Dad had season tix to RFK Stadium since the 1960s. His family was a few houses down from ours. I referenced him several times in the Washington Dallas rivalry thread. I met him when we were in our early teens, ages 13 & 14. He flew up from Florida for the after-party.

www.bgobsession.com

"Now we bring down those goddamn Cowboys next!"

Washington - Dallas Rivalry Quotes, Stories, & Nostalgia "I'd like to see an Indian on your helmets." -Walter "Blackie" Wetzel, 1971, President of the American Congress of American Indians and Chairman of the Blackfoot Tribe. He had written a series of letters to the team which urged the...
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Voice_of_Reason said:
I made an 6 ingredient, 3 dish meal for the kids while my wife was out of town. Had to be quick and easy because I was cooking and juggling a 6 and 11 year old. I did a cauliflower mash, corn on the cob, and a thin cut new York strip.

The other three ingredients were butter, cream cheese and salt.

1. Cauliflower mash. Just steamed the cauliflower, then put it in a food processor with cream cheese and salt. It was really good.

2. Corn on the cob. Just boiled and served with butter.

3. Steak. I did it in a cast iron pan. 2 minutes per side with butter. Salted the steak beforehand. Cooked to medium. Thin cut steak is hard to get medium rare and the 11 year old prefers medium.

Done. Total prep time was probably 30 minutes.

6 ingredients. I could have added pepper. But the kids don’t love pepper.
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I know how you feel I practically raised my kids. My wife was never home until around 9:00 at night and I picked them up from school. I had to take care of the snacks after school work and making dinner and the baths and getting ready for bed.

We had easy stuff like mac and cheese sometimes but most nights I made a real dinner. Sunday was the only night that I cooked for two three or four hours. Wednesday was pizza night. Saturday we usually went out for dinner. One thing that I did learn about kids and their diet was to give them options at the table. I was formally trained to provide two vegetables one starch and an entree on a plate. We ended up with a grazing menu because of the kids. I would put five or six or seven different things on the table and let them pick what they wanted. That worked out very well and did not have somebody sitting in their chair for 2 hours until they ate their broccoli
 
Mark The Homer suggestion?

Cook some nice merguez sausages. Make a nice finely diced Greek salad. Buy some great tzatziki. Buy some hummus. Buy some baba ghanouj. Make some hot cannelini beans with lemon garlic and olive oil (Ful). Buy some great pitas wrap them in foil and heat in the oven. Put fresh fruits olives nuts etc out. Let people make their own pitas. It goes over very well and is a lot easier.

Of course you can be a purist and make everything yourself
 
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Voice_of_Reason said:
I made an 6 ingredient, 3 dish meal for the kids while my wife was out of town. Had to be quick and easy because I was cooking and juggling a 6 and 11 year old. I did a cauliflower mash, corn on the cob, and a thin cut new York strip.

The other three ingredients were butter, cream cheese and salt.

1. Cauliflower mash. Just steamed the cauliflower, then put it in a food processor with cream cheese and salt. It was really good.

2. Corn on the cob. Just boiled and served with butter.

3. Steak. I did it in a cast iron pan. 2 minutes per side with butter. Salted the steak beforehand. Cooked to medium. Thin cut steak is hard to get medium rare and the 11 year old prefers medium.

Done. Total prep time was probably 30 minutes.

6 ingredients. I could have added pepper. But the kids don’t love pepper.
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So my 11 year old re-made this dinner (except we substituted chicken thighs for the steak) with my mother. Basically did it by herself except for grilling the chicken, which I did on my parents ancient poorly maintained Weber genesis gold gas grill. But it worked.

I’m very proud my daughter was able to essentially do the whole thing herself.
 
I gotta try this.
I wonder if that's Eustace from Mountain Men

 
RedWolf said:
Mark The Homer suggestion?

Cook some nice merguez sausages. Make a nice finely diced Greek salad. Buy some great tzatziki. Buy some hummus. Buy some baba ghanouj. Make some hot cannelini beans with lemon garlic and olive oil (Ful). Buy some great pitas wrap them in foil and heat in the oven. Put fresh fruits olives nuts etc out. Let people make their own pitas. It goes over very well and is a lot easier.

Of course you can be a purist and make everything yourself
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That sounds like a pretty good idea and a different approach - even if I have no idea about merguez sausages, baba ghanouj, and hot cannelini beans. I've been in love with gyros since I was in college, and nowadays I can make them at home (not exactly authentic Greek but damn good). I've even made them at the tailgate a few times - wrapped them myself for people. But they really need to be wrapped, and people, as in NOBODY, knows how to wrap them. So that makes everything complicated when you got thirty people, talking and drinking tequila. We've toyed with the idea of making gyros many times, but always decide against it. We even did a dry run last week with gyros vs burgers and decided to go with the lamb burgers. Another complication is people who say "Oh, no onions for me!", or "I'm lactose intolerant!" So yeah, people who can make their own would make sense.

Your suggestions look intriguing and I will run this by my wife - she's a little more worldly than me. :D
 
Mark The Homer said:
That sounds like a pretty good idea and a different approach - even if I have no idea about merguez sausages, baba ghanouj, and hot cannelini beans. I've been in love with gyros since I was in college, and nowadays I can make them at home (not exactly authentic Greek but damn good). I've even made them at the tailgate a few times - wrapped them myself for people. But they really need to be wrapped, and people, as in NOBODY, knows how to wrap them. So that makes everything complicated when you got thirty people, talking and drinking tequila. We've toyed with the idea of making gyros many times, but always decide against it. We even did a dry run last week with gyros vs burgers and decided to go with the lamb burgers. Another complication is people who say "Oh, no onions for me!", or "I'm lactose intolerant!" So yeah, people who can make their own would make sense.

Your suggestions look intriguing and I will run this by my wife - she's a little more worldly than me. :D
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Merguez are spicy lamb sausages

Baba Ghanouj is a spread of grilled eggplant kind of like hummus

I use cannelini beans for Ful Mudummas...sauteed onions, lots of garlic, beans, lots of olive oil, lots of cumin, lemon juice and chopped parsley s p (it's supposed to be with favas)

Look it up... I used to lay a big spread out like this and let people assemble their own pitas it was a lot easier on me
 
Mickalino said:
I gotta try this.
I wonder if that's Eustace from Mountain Men

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I mean, why not just eat your leather shoes? Good lord - squirrel is so lean, and then the guy cooks it until it's carbon. And THEN adds salt, lol... which looked like it just rolled off the meat. Squirrel is pretty good cooked slowly with gravy.
 
Boone said:
I mean, why not just eat your leather shoes? Good lord - squirrel is so lean, and then the guy cooks it until it's carbon. And THEN adds salt, lol... which looked like it just rolled off the meat. Squirrel is pretty good cooked slowly with gravy.
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It's good chicken-fried in lard and in pot-pie too....
 
Why the hell would you eat squirrel when there are so many damn wild boar about

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Korean BBQ flavored Spam & Kimchi for dinner. Mmmm!
 
Mickalino said:
RedWolf that picture reminds me of Osso Bucco
Anyone here had it ?
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Schweinhaxe from Germany. Pork knuckle. In Baveria it would be served from wild boar quite often. Normally on a large wooden cutting board with boiled potatoes salads etc. A huge dish

Osso bucco is Italian and is from cut beef shanks. Totally different dish. Normally served with polenta.

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RedWolf said:
Schweinhaxe from Germany. Pork knuckle. In Baveria it would be served from wild boar quite often. Normally on a large wooden cutting board with boiled potatoes salads etc. A huge dish

Osso bucco is Italian and is from cut beef shanks. Totally different dish. Normally served with polenta.
Click to expand...

True, but the Americanized version of Osso Bucco is usually Pork, when served in restaurants
 
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