Oyster Po Boy
I love a homemade ole fashion cheese hamburger that has a greased toasted Bun. When I bite into it is so juicy, the meat juicy run down the sides of your hands.If you don’t care about juiciness, you shouldn’t be eating a hamburger.
Did you know topping can make a hamburger to soggy and wet so try and eat it without few toppings. Like lettuce and tomatoes turn into water when hot meat touch .you can really taste and enjoy a meaty cheese burger without all of those extra topping.
Let me share this, In order to get a juicy hamburger...It's all about the meat! yes and how you cook that meat play a big part. If you griddle or grill it or even pan fry it you can still get a juicy burger.But If you steam it that is total another way too have a juicy hamburger.
Tip How to eat a big hamburger: Take a big bite, then squeeze the burger rhythmically.
Choosing Beef for Burgers....
After trying different combinations of beef , I've found that chuck make the best burgers. chuck provide that beefy flavor. ground meat that contains at least 20% fat; anything less will certainly dry out over the high dry heat of the grill.
You can buy a chuck roast and get it ground up for your hamburgers
If You did not know,,, this what a roast become with you ground it up for hamburger
Steamed Hamburger Recipe:
3 pounds ground chuck
Salt and Pepper to your liking
2 eggs beat
1/2 cup water
Mix all together and form patties
Adding them in a pan and brown
Adding 1/4 cup water and cover on very low heat for 10 mins. do not mash them down all the juicy with ran out.
Before taking them out remove the top and place the cheese on top and let stand for 5 mins.If you like onions try onions buns
Start building your hamburger adding what ever you like, I like bacon and extra sharp cheddar cheese no "catsup" on onion buns.
How to toast your Buns: spread a little veggie oil on your buns and lay them in a pan and just grill until golden brown.
Easy Slow Cooker BBQ Beef Brisket Recipe
By Amy Wisniewski
Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich
Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.
When I find a great recipe and try it! Boy!! I love to share and give that person honor.this is a very good pork sandwich recipe GOOD JOB DRDAN!!!
An Iowa classic. A tasty tender fried pork tenderloin sandwich. The perfect recipe for the opening day of the Iowa State Fair.
Ingredients
1 pork tenderloin trimmed
3/4 cup oil
1 egg
1/2 cup milk
1 cup AP flour
1/2 cup bread crumbs
1 t salt
1/2 t pepper
1/2 t onion powder
1/2 t garlic powder
Instructions
Start with about a quarter inch of oil in a large pan.used a 12 cast iron chicken fryer but any heavy large fry pan would work.
Preheat oven and a tray to 200 to use to keep batches warm while you do additional trays. Put the oil over medium heat and heat to 365. You need to check temp and a good instant read thermometer is great here.
Trim a pork tenderloin of any fat and silverskin. Now cut into 4 equal size piece. You are going for approximately equal weight. Next “butterfly” the pieces. Do this by cutting 3/4 of the way though and fold it back to double the size.
Next cover with plastic wrap and pound to 1/4 inch thick. Some go to 1/8 inch but that becomes huge.
Set up two pans. In the first, combine one egg and 1/2 cup milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, 1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder.
Start with coating the meat with the egg wash. Shake to remove excess. Coat well in the flour mixture and shake off excess.
Place in the 365 degree oil.
Fry for 3-4 minutes per side. About a minute into each side, shake the pan a little to move the meat a little, this will keep it from sticking and help it be crispy.
Cook until golden brown and internal temp of 160 plus. You will need to adjust heat to keep the oil in the 365 range. You will not be able to keep it perfect but be aware you need to turn up the heat. Between batches, you should turn the heat down to keep it from over heating.
Transfer the completed tenderloin to the heated oven and pan to keep warm for serving.
Here is DrDan step by step
Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauceingredients- 32 ounces shucked oysters or catfish 4 0z
- 1 cup plus 1 tablespoon milk
- 1 tablespoon water
- 1/4 teaspoon cayenne pepper
- 2 eggs
- 1 cup all purpose flour
- 1/2 cup cornmeal (recommended: Indian Head)
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- Vegetable Oil for frying
- 4 (6-inch) hoagie loaves
- Remoulade Sauce, recipe follows
- 4 leaves romaine lettuce
- 1 to 2 lemons
- Special equipment: brown paper bag
Directions
Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour,cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep fying thermometer inserted in the oil reaches 360 degrees F.
Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep fying thermometer inserted in the oil reaches 360 degrees F.
Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
Spicy Remoulade Sauce:
- 1 1/4 cups mayo
- 1/4 cup stone-ground mustard
- 1 garlic clove, smashed
- 1 tablespoon pickle juice
- 1 tablespoon capers
- 1 teaspoon prepared horseradish
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon hot paprika
- 1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)
- Special equipment: a food processor
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
Yield: 1 1/2 cups
source: foodnetwork
Yield: 1 1/2 cups
source: foodnetwork
Steamed Beef Cheese Burgers
I love a homemade ole fashion cheese hamburger that has a greased toasted Bun. When I bite into it is so juicy, the meat juicy run down the sides of your hands.If you don’t care about juiciness, you shouldn’t be eating a hamburger.
Did you know topping can make a hamburger to soggy and wet so try and eat it without few toppings. Like lettuce and tomatoes turn into water when hot meat touch .you can really taste and enjoy a meaty cheese burger without all of those extra topping.
Let me share this, In order to get a juicy hamburger...It's all about the meat! yes and how you cook that meat play a big part. If you griddle or grill it or even pan fry it you can still get a juicy burger.But If you steam it that is total another way too have a juicy hamburger.
Tip How to eat a big hamburger: Take a big bite, then squeeze the burger rhythmically.
Choosing Beef for Burgers....
After trying different combinations of beef , I've found that chuck make the best burgers. chuck provide that beefy flavor. ground meat that contains at least 20% fat; anything less will certainly dry out over the high dry heat of the grill.
You can buy a chuck roast and get it ground up for your hamburgers
Steamed Hamburger Recipe:
3 pounds ground chuck
Salt and Pepper to your liking
2 eggs beat
1/2 cup water
Mix all together and form patties
Adding 1/4 cup water and cover on very low heat for 10 mins. do not mash them down all the juicy with ran out.
Before taking them out remove the top and place the cheese on top and let stand for 5 mins.If you like onions try onions buns
Start building your hamburger adding what ever you like, I like bacon and extra sharp cheddar cheese no "catsup" on onion buns.
How to toast your Buns: spread a little veggie oil on your buns and lay them in a pan and just grill until golden brown.
Easy Slow Cooker BBQ Beef Brisket Recipe
By Amy Wisniewski
Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich
For the barbecue sauce:
- 1 1/2 cups ketchup
- 1/2 cup packed dark brown sugar
- 1/2 cup water
- 1/4 cup finely chopped yellow onion
- 3 tablespoons cider vinegar
- 3 tablespoons Worcestershire sauce
- 2 chipotles in adobo sauce, finely chopped
- 1 teaspoon garlic powder
- 3/4 teaspoon freshly ground black pepper
For the brisket:
- 1/4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon packed dark brown sugar
- 1 tablespoon kosher salt, plus more as needed
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper, plus more as needed
- 1 (5-pound) beef brisket
Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
Place all of the measured brisket ingredients except the brisket in a medium bowl and stir to combine.
Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
Transfer the brisket to a clean cutting board. Pour the barbecue sauce from the slow cooker into a medium heatproof bowl and set it aside.
Remove the excess fat from the brisket and discard it. Slice the meat against the grain into 1/4-inch-thick pieces and return it to the slow cooker. (Alternatively, you can shred the meat with 2 forks.)
Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.
IOWA BREADED PORK TENDERLOIN SANDWICH
An Iowa classic. A tasty tender fried pork tenderloin sandwich. The perfect recipe for the opening day of the Iowa State Fair.
Ingredients
1 pork tenderloin trimmed
3/4 cup oil
1 egg
1/2 cup milk
1 cup AP flour
1/2 cup bread crumbs
1 t salt
1/2 t pepper
1/2 t onion powder
1/2 t garlic powder
Instructions
Start with about a quarter inch of oil in a large pan.used a 12 cast iron chicken fryer but any heavy large fry pan would work.
Preheat oven and a tray to 200 to use to keep batches warm while you do additional trays. Put the oil over medium heat and heat to 365. You need to check temp and a good instant read thermometer is great here.
Trim a pork tenderloin of any fat and silverskin. Now cut into 4 equal size piece. You are going for approximately equal weight. Next “butterfly” the pieces. Do this by cutting 3/4 of the way though and fold it back to double the size.
Next cover with plastic wrap and pound to 1/4 inch thick. Some go to 1/8 inch but that becomes huge.
Set up two pans. In the first, combine one egg and 1/2 cup milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, 1 t salt, and 1/2 tsp each of pepper, garlic powder and onion powder.
Start with coating the meat with the egg wash. Shake to remove excess. Coat well in the flour mixture and shake off excess.
Place in the 365 degree oil.
Fry for 3-4 minutes per side. About a minute into each side, shake the pan a little to move the meat a little, this will keep it from sticking and help it be crispy.
Cook until golden brown and internal temp of 160 plus. You will need to adjust heat to keep the oil in the 365 range. You will not be able to keep it perfect but be aware you need to turn up the heat. Between batches, you should turn the heat down to keep it from over heating.
Transfer the completed tenderloin to the heated oven and pan to keep warm for serving.
Here is DrDan step by step
No comments:
Post a Comment