| Mastro Burger Mastro Burger
- 1 lb. (85%) lean chopped beef
- 3 Tbls. Cajun King-(Blackened Shrimp Seasoning is the Best)
- 2 Tbls. minced onion
- 3 cloves minced garlic
- 1 oz. Zinfandel red wine
Directions: In a large bowl mix the beef together with the ingredients. Hand shape the mixture into a 4 oz. patties. You should get 4 burgers from 1lb. of beef. Grill for about 4 minutes on each side (Use the cheek, nose and head test for doneness). Spices which can work well in hamburgers include: black pepper, chili (either fresh or powder), Worcestershire Sauce and Soy Sauce. Experiment to find your taste combination. Almost any herb can work, including basil, oregano and parsley.. Serve each burger on a bun (sesame seed usually) with a combinations of any of the following: mushrooms, watercress, pickled ginger, lettuce, tomato, sautéed onions, hot peppers, guacamole, cheese, relish, sliced pickles, ketchup, mayonnaise, and mustard. | | Au Bon Chicken Au Bon Chicken - 2 pieces of chicken cutlets
- ½ pound of ham sliced thin
- ½ pound of Munster cheese sliced
- 2 or 3 eggs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill
- 2 cups of breadcrumbs
- 1 bunch of broccoli trees
- 1 package of Knorr Béarnaise sauce
- ½ cup of oil
- ½ teaspoon of nutmeg
- Garlic pepper
- Paprika
- Salt
- Small baking dish
- 2-quart pot
- Small saucepan
Paired with: Simi Sonoma Country, Chardonnay, 2003
Directions: First preheat the oven to 350°F. Steam the broccoli for about 2 minutes in boiling water. Drain and remove the entire broccoli from the pot and place it on the side until your ready to layer it with the chicken. For Knorr Béarnaise sauce, follow the directions on package and place on the side until needed. For the Chicken Cutlet, wash them and pat dry with a paper towel. Crack the eggs and mix them in a bowl with a whisk. Add ½ teaspoon of nutmeg, parsley and a pinch of salt and pepper to the egg mixture. Dip chicken into the egg mixture. On a separate shallow dish, dip chicken into the bread crumbs and coat both sides. Then place chicken in a pan with oil on a low/medium heat. Fry on both sides, only enough to coat the breadcrumbs with oil so they will stick to the chicken about 3-4 minutes per side. Then layer as follows: - Chicken cutlet breaded cooked
- Béarnaise sauce (use low salt and not too much sauce – it could overpower the dish)
- Folded ham
- Béarnaise sauce
- Broccoli spears steamed
- Béarnaise sauce
- Munster cheese
- Sprinkle paprika
Then place the layered chicken on a cookie sheet, cover with foil bake in oven at 350°F for a good 40 minutes. Serve with any kind of potatoes or vegetables. Serve with cob corn steamed and basic mashed potatoes and/or broccoli steamed. |  |
