with mashed potatoes. This was a bit of an involved week night meal, but hell it was good. Hella good.
For the burgers, mix together:
- 1 lb ground turkey
- fresh oregano
- green onion
- salt and pepper
- dash hot sauce
Form into 4 patties, cook on a cast iron skillet or grill for 4 and half minutes per side, and then top with cheese (I used smoked provolone). The burgers were complimented with a fresh tomato relish. I made the relish from:
- 2-3 cups of cherry or grape tomatoes, chopped up
- 2 cloves of chopped garlic
- 1 diced red onion
I sauteed everything in a nonstick skillet until softened, added worchestichire sauce (sp?)(a few dashes…), and then a few dashes of hot sauce. Spoon liberally on top of burgers.
The mashed potatoes were pretty simple. Diced red potatoes, boiled for 15 minutes, and drained. Add in some fillings of choice (I used rosemary, garlic, and green onion). Throw in about 1/2 cup of cream or milk and a generous portion of butter. Mash away.
I decided to use english muffins in lieu of burger buns. This was a good choice. I love a good toasty english muffin. And by the way, my package of Thomas English Muffins holds the disclaimer, “Now without HIGH FRUCTOSE CORN SYRUP”. It’s gross to think that was previously in my muffins. Le sigh.
*posters note: ground turkey can be very delicious, but due to the lean (3-7%) fat content, it dries out. You can’t cook turkey to temperature due to salmonella risks, so the best option for a moist burger is to add in a good amount of moistening agents (think grated onion, ketchup, bbq sauce, etc.) into the mix. I would of added some more if I could take last night back.
I’ve never made a frittata, so it seemed like a good choice for a Friday night dinner with friends (especially since one has a self diagnosed case of celiac disease).
My first shot at a frittata was actually a Rachel Ray recipe. Called the BLT Frittata, it contains:
- a dozen eggs
- diced tomatoes
- cheddar cheese
Once every thing set up in a big skillet, it was finished in a 400 degree oven until golden brown.
10$ got me:
- 2 green peppers, 1 white pepper
- 3 pickling cucumbers
- a basket of some sort of cherry tomato variation
- a tiny raspberry tart
These ingredients will be consumed throughout the week. Mmmm.
Barbecue. I’ve eaten at almost every barbecue joint in this damn city (and in the suburbs), and I just can’t find that perfect cue. Oh how I long for the days of Duke’s BBQ. I had another disappointing episode in my quest to find good barbecue last Thursday (pictured below). I’ve only found one decent bbq place in the metro area, but it’s distant, distant suburban location and it’s kind of cliche barbecue “dive” wannabe atmosphere detract from the goodness (although, it gets an extra point in my book because it serves PBR and Natty Boh in a can…most bbq places don’t serve booze).
Are delicious. Pan fried porkchops were a classic growing up in the Jensen house. Very simple and affordable as well. Just buy some thin cut, boneless pork chops, dredge them in egg wash and then store bought bread crumbs. Cook about 2 minutes on each side in a small amount of hot vegetable oil. Delicious and juicy. I cooked this up with some of that farmers market cabbage and some fingerling potatoes. Sorry for the bad pic.
I incorporated this week’s peppers and onions into a sausage sandwich dish. I sauteed up 4 links of hot chicken sausage (chicken just for a change of scenery…), onions, and peppers. Once everything was cooked, I put in a can of tomato sauce and let everything simmer. The contents of my skillet were then heaped into a split roll with some smoked provolone lurking in the bottom. Good eats.
Every Saturday, I typically go to the H ST Fresh Farm Market (*all produce is grown within about 100 miles of DC). It’s one of the smaller of the Fresh Farm markets in the city, but the farmers have some dank produce, bread, and meat. I’m going to make a habit of going every Saturday with a $10 bill and seeing what I can get.
This week, I spent 8$ on: fresh okra, 2 sweet onions, 3 cubanelle peppers, and one head of purple cabbage.
Look out for what I do with these things. The okra is not pictured because I fried it and forgot to document the whole thing! It’s ok though, they weren’t very photogenic (but delicious!).