Koobideh Kabob

Ingredients:
1 lbs ground beer (85% lean)
1 lbs ground lamb
2 tsp salt
1 tsp pepper
1/2 tsp tumeric
1 onion

Directions:
1. Grate, or very finely chop up the onion.
2. Add all ingredients together and mix well.
3. Wet hands with water if needed.
4. Form meat onto skewer.
5. Grill over high heat for about 4-5 minutes per side.
6. Serve with pita bread or over saffron rice. 

Carne Asada

Ingredients:

• 3 whole dried ancho chilies, stems and seeds removed
• 3 whole dried guajillo chilies, stems and seeds removed
• 2 whole chipotle peppers, canned in adobo
• 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
• 2 tablespoons fresh juice from 2 to 3 limes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Asian fish sauce
• 6 medium cloves garlic
• 1 small bunch cilantro, leaves and tender stems only, divided
• 1 tablespoon whole cumin seed, toasted and ground
• 1 teaspoon whole coriander seed, toasted and ground
• 2 tablespoons dark brown sugar
• Kosher salt
• 2 pounds skirt steak (or flap steak or flank steak)

Directions:

1. Place dried ancho and guajillo chilies on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt.
   
   
2. Add marinade to steak. Refrigerate for at least 3 hours and up to overnight. 
    
3. Remove steak from marinade and wipe off excess. Dry over a rack and let come to room temperature before grilling. Cook over hot grill for about 5 minutes a side. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately

 

Hurricane Hamburgers

So we lost power with hurricane Irene and still don't have it back on yet. I must say, my wife and I miss cooking. Something about having hot, delicious food is the essence of good living. Wise words in Ecclesiastes 2:24 sum this point up well, "There is nothing better for a person than that he should eat and drink and find enjoyment in his toil. This also, I saw, is from the hand of God"

Our generator powered fridge contained some ground beef. So, naturally, we decided to grill.

My approach with something like burgers is 'simple is best'. I've seen tons of recipes where you put lots of things in the beef and it basically becomes a meatloaf burger. I think the best burger is one where you keep it simple and let the beef shine.

Ingredients:
1 lbs of ground beef (80/20, get the best quality you can, like angus)
2 tablespoon of butter
salt
pepper

Directions:

1. Form your patties. I like to use 1/4 lbs per burger, but you could make them smaller or even do sliders if you prefer. To form the patties, I like to put the meat in a bowl and then put another bowl on top. Press down and it should form a very nice, uniform patty.
2. Melt you butter.
3. Brush butter on the tops of the formed patties.
4. Add salt and pepper to your burgers. Or you can add a good quality seasoned salt. My preference is to not add a bunch of 'grill' seasonings. Again, let the burger be a burger. I want my burger to taste like good beef not some pre-mixed seasoning. Salt and pepper will do the trick.
5. Grill burgers for 5-7 minutes on each side depending on your grill and how done you want them (160 °F is food safe temperature for beef). Don't open the grill except when you turn the burgers. Don't press down or smash the patties, and don't turn them more than once! When you do turn the burgers, feel free to splash on a generous amount of melted butter again!
6. Take burger off grill, put on a bun with your favorite toppings and enjoy!

Remember, just because you don't have power doesn't mean you can't eat great! I'm thinking tonight I'll get out the smoker and do some salmon!