So I was thinking about starting a theme for each month, where we vote on a cuisine type, and then each of us is encouraged to cook and post something within that theme. This doesn't mean that every post would have to adhere to said theme. It would be more like a suggestion, and a way for the lot of us to connect a little closer than just posting random recipes.
Of course, if no one votes for a theme at all, I take that as a hint that we don't want a theme month, which is also fine.
And also, apologies. It's been a little while since my last post. Don't worry, I don't feel too bad. After all, it's been a little while since your last post as well, so we're even.
There's no actual recipe for this one, just some meat I cooked up that Amber thought was particularly good. 1-1 pound boneless top sirloin plus some small chuck steaks.
Basically, I slapped some peppercorns and a good sea salt into them, then tossed them into a pan over medium high heat with a good splash of olive oil. Cooked for about 4 minutes on each side and then popped them into the oven at 375 for just under 10 minutes. While they were in the oven, I added a half clove of minced garlic and a handful of chopped white onion to the pan, along with a pad of butter.
Steaks came out and I set them aside to rest. Once the onion and garlic had browned up I reduced the heat to low and splashed in some red wine vinegar, making sure to scrape the bottom of the pan for all the goodness as I did so. Then of course, this mixture went over the top of the steaks.
The baked potatoes were done the lazy way in the microwave. Salted them before cooking, topped them with colby jack, sour cream, butter, and more peppercorn.
That was it basically. Nothing really special, but this one turned out better than most I guess.
RING THAT STINKING BELL!
Ingredients:
2 packages (1/4 oz each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
3/4 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
1 1/2 lbs ground beef
1/4 cup chopped onion
1 can 8oz tomato sauce
8 slices American cheese, quartered
In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 - 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
In a skillet, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal.
Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400 degrees for 8-12 minutes or until golden brown. Serve immediately. Refrigerate leftovers.
I liked this recipe a lot. Jeremy and Ralston also enjoyed them. The only issue I had with this, is the folding of the dough. I did not come out with little burgers at all. So here is my challenge to you, try this recipe out and come up with the best way to stuff these burgers.
