Blues Burgers

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Blues Burgers is a great way to dress up a hamburger. It can be grilled or broiled.

Muddy Waters, Howling Wolf, Robert Johnson, Stevie Ray, Mark Cameron, and tons of other awesome musicians all play some mighty great blues. Its my favorite type of music. So when I saw a recipe call Blues Burgers I knew I had to try it. I even had the sound track to the Blues Brother 2000 movie jammin in the background while I was cooking. I added caramelized onions and dry sauteed the mushrooms rather than sauteing them in butter as in the original recipe. I used a burger press to make the burgers. I kept the burgers on one sheet of the wax paper until it was time to cook them up. This made handling easier and gave more area for sprinkling the blue cheese on the burger. Take special care to make sure the edges are sealed around the entire burger or the cheese will leak out. This is a great burger. Definitely worth the extra effort

Blues Burgers

Ingredients

½ lbs fresh mushrooms, sliced
2 tablespoons butter
1 ½ lbs burger
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon salt
1/4 teaspoon pepper
Cayenne pepper to taste
2 oz crumbled blue cheese
BBQ sauce
Caramelized Onion slices

Directions

Saute the mushroom in a dry pan until tender. In large bowl, mix burger and spices and form into 8 thin patties. Sprinkle half the patties with blue cheese. Place remaining patties on top of blue cheese and smoosh together especially the edges. Grill or broil for ten minutes or till desired doneness. Place on a toasted bun, and top with BBQ sauce, onions, and mushrooms,.

Maple Roasted Venison

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In between cleaning snow off the drive way and snow shoeing, I was able to toss a venison roast in the oven. As an experiment, I poured a mixture of maple syrup, and rose wine over the venison roast. I also tossed the ingredients for a loaf of fresh whole wheat bread in the bread machine. I was so hungry when supper was finally done after smelling baking bread and roasting venison all afternoon. Maybe that is why this roast was so good. The venison was also served with a wild rice side dish.

Ingredients

Venison roast
¼ cup maple syrup
1 cup red wine. (I used cheap rose)
1 cup water
1 tablespoon onion powder
Teaspoon garlic powder

Directions

Place roast in dutch oven. Combine rest of ingredients and pour over roast. Cook at 275° for 4 hours. Ladle sauce over meat about every half hour. When roast is done, remove meat from dutch oven and use left over sauce to make gravy. Pour gravy over meat before carving.

Lefse

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Lefse is one of my favorite holiday foods. But I have never been able to make it until recently when I joined my friends, the Hansens, for their annual lefse making affair. I discovered that making lefse is an intricate process. The process began the night before we rolled out the lefse, when the Hansens boiled up a bunch of russet potatoes and then riced them. Later they mixed up the ingredients listed below, and then rolled them into two ounce dough balls and chilled the dough balls. The next next afternoon, we the rolled the balls into sheets of raw lefse. We did this on a cloth covered lefse pastry board, and rollers covered with cloth socks. It was much like rolling out pie crust but much easier. Keeping the right amount of flour on the roller and the pastry sheet while rolling out the lefse sheets was critical to success during this step in the process.. Finally, the sheets were removed from the pastry cloths with a lefse stick and cooked them on electric lefse griddles.

Hansen’s Way Lefse Recipe
4 cups riced potatoes
1/3 cup half and half
6 tablespoons corn oil margarine
2 tablespoons sugar
1 teaspoon salt
1 ¾ cup flour

Making lefse was a fun group project. We had two people rolling out the dough and two cooking and prepping the dough. Much mirth also accompanied our efforts.

Acorn Squash and Gravy

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A different take on biscuits and gravy. Squash and gravy adds a few ingredients for a delicious and simple meal.

I was planning on making stuffed squash, but that seemed like it would take too long and be too much effort so I created this squash and gravy dish. Its fairly quick and really good.

Gravy
Ingredients
1 lb. of your favorite breakfast sausage
½ half lb. of mushrooms, coarsely chopped
1 medium onion finely chopped
Milk
1 cup cold water
3 or 4 teaspoons all purpose flour
salt and pepper as preferred

Directions
Heat cast iron skillet and fry sausage, mushrooms and onions, until done. Turn off heat. Place cold water and flour into bowl and stir with a whisk. Pour milk over sausage mix until almost covered, Add water and flour mix, and salt and pepper. Fire up stove and cook on medium until mix is hot and bubbly, Stir frequently.

Squash

2 acorn squash cut in half and with seeds removed

Place squash halves in kettle with about 2 cups of water. Cover and heat until water boils. Turn down heat and steam squash until it is done.

To serve: Place squash on plate and ladle gravy mix into squash.