Friday, February 1, 2019

Juicy Lucia Burgers

We've been making the same ol' normal burgers lately, so it was time to get fancy again. Opened up Adam Richman's Straight Up Tasty and found the "Juicy Lucia".

Mix a pound of sausage with a pound of ground beef, salt, pepper, and garlic. The recipe calls for liquid smoke (I'm giving a very judgmental stare right now).

Roast a red pepper.

On the side I made the grilled fingerling potatoes from Melissa Cookston's Smokin' Hot in the South. Slice the potatoes and then add salt, pepper, olive oil, tarragon, and garlic and mix up.

I added a little tinfoil pack of pecan wood chips and then threw them on the grill.

Once the patties are made add basil, mozzarella, and the chopped roasted peppers before adding the top layer of meat to seal in the goody.

Looking back, maybe I should have made the patties and filling a little thinner.

I'm not a big pepper fan because I don't feel they add a whole lot to most things. I was picking up pieces of the roasted red pepper that would fall out and stuck them back in/on by burger to eat. They added a little sweetness kick to all of the flavors from the beef and sausage patties. I did cook them a little further than I would have liked. Being as thick as they are, it was really hard to get a good idea on the cook. Even with that, I would say this is a top 5 burger that I've ever cooked. The flavor is amazing.

As for the fingerling potatoes, they were absolutely delicious. I wish I would have stirred them while they were cooking. Some potatoes got more smoke than the others, so it would have been better to even that out.

Second cookbook creation of the year, and second meal that will be created again.

Friday, January 25, 2019

Happy Lasagna

For Christmas the wifey asked for The Happy Cookbook by Steve and Kathy Doocy. We really hadn't been cooking that many new things lately so that's part of the reason I haven't been posting, but with the new cookbook I thought it was time to get back to both. First up is what's called "Engagement Lasagna".

I'm obviously out of practice of taking pictures for posts since I didn't do a full ingredients picture, but we'll just have to explain on the way through.

Preheat the oven to 350.

In a skillet add EVOO, garlic, and diced onion. The recipe calls for an entire onion I believe, but I only went with half. I may have also intentionally not cleaned out all of the bacon fat from breakfast. Cook on medium-high head until the onions are cooked (translucent).

Once the onions are done they go into a stockpot (see below), and the sausage and beef goes into the skillet to cook.

In the stockpot add 4 more cloves of garlic, tomato paste, red wine, basil, can of crushed tomatoes, tablespoon of sugar and Italian seasoning, and salt and pepper.

Add the yummy delicious meat, stir, bring to a boil, and then reduce heat and let simmer for 30 minutes.

In a separate bowl combine ricotta, Parmesan, parsley, mozzarella, salt, and a quarter of the meat sauce.

Start with a light base layer of sauce on the bottom before adding a layer of noodles. Then spread meat sauce and top with ricotta mixture before adding another layer of noodle. Repeat and top the final layer of noodles with mozzarella.

Cover with a sheet of tin foil and bake for 45 minutes.

Let it sit for 10 minutes, and then chow down.

We made our Mexican Lasagna for years now, but I believe this is the first time I've ever made real lasagna. Heck, it may be the first time I've ever eaten real lasagna. I do know one thing, it won't be the last. This stuff was good.