Recipe(tried): This Week's Winners - Labor Day BBQ Feast

This was a really yummy week. The burgers on Labor Day were terrific and so were the accompaniments. The SW Oven Fried Chicken was delicious and so was the fish made in the microwave. All around great week.

Labor Day BBQ Feast

Berghoff's Chicago Beer Burger
adapted from The Burger Meisters by Marcel Desaulniers
Serves 4

Beer-Braised Onions

1 tablespoon unsalted butter*
1 large onion, sliced thin
1 cup beer
1 teaspoon sugar
1/2 teaspoon salt

Burgers:
1-1/2 pounds ground chuck
2 tablespoons beer
1/2 teaspoon Tabasco sauce
1/4 teaspoon worcestershire sauce
salt and pepper
4 hamburger buns, preferably bakery-made**
four 1/2 ounce slices brick cheese or other pungent cheese

To prepare the onions, first melting the butter in a large, heavy saucepan over medium-high heat. Add the onions and saute, stirring frequently, until the onions are very tender, about 5-6 minutes. Add 3/4 cup beer, the sugar and the salt. Cook until all of the beer has been absorbed by the onions and they begin to brown lightly, about 16-18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep the onions warm.

Fire up the grill*** for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test).

In a large bowl, gently but thoroughly combine the ground chuck, the tabasco sauce, the worcestershire sauce and salt and pepper. Gently form the mixture into four patties about 1/2-3/4 inch thick. The patties should hold together firmly, but don't compact them or handle them any longer than necessary.

Grill the burgers uncovered over high heat for 1 minute per side. Move the burgers to medium heat and cook for 4-5 minutes per side for medium doneness, until crusty and richly brown with a bare hint of pink at the center. Toast the buns at the same time at the edge of the grill. If grilling covered, sear both sides of the burgers on high heat uncovered for 1 minute; finish the cooking with the cover on over medium heat for 7-9 minutes, turning once midway.

Serve the burgers hot on the toasted buns, topped with some of the beer-braised onions and the cheese, with some ketchup on the side.

* I didn't have plain unsalted butter in the house so I used a combination butter I had left over. It had some herbs in it.
** I used kaiser buns that I got in the bakery section of the supermarket. They were fresh and fine for this.
*** We had a thunderstore and we couldn't grill outside so I used an electric indoor grill and just cooked the burgers longer.

Other notes: I served homemade peach salsa on the side and some homemade potato salad (from Vegetarian Cooking for Everyone by Deborah Madison) and some boiled corn-on-the-cob from the farmers market. It was all really delicious.
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Picnic Potato Salad with Marjoram and Pickled Onions*
Adapted from Vegetarian Cooking for Everyone by Deborah Madison
Serves 10-12 (I cut the recipe in half)

1 large dark red onion, finely diced
1/2 cup apple cider vinegar
salt and pepper
1/2 cup olive oil
3 pounds boiling or waxy potatoes (I used fingerlings)
2 tablespoons dijon mustard
3 large garlic cloves, pounded
3 tablespoons capers, rinsed
1 bell pepper, any color, finely diced
4 celery ribs, finely diced
3 tablespoons chopped marjoram*
1 tablespoon chopped thyme

Put the diced onion in a strainer. Bring a kettle of water to a boil and pour it slowly over the onion. Shake the onion dry and put in a large salad bowl. Add the vinegar, 1 tsp. salt, several grinds of black pepper, the oil and set aside.

Cook the potatoes, then peel and slice them.** While still warm, add them to the bowl along with the mustard, garlic and capers. Toss gently witha soft rubber spatula. Fold in the bell pepper, and herbs and toss once more. Taste for salt and grind in plenty of black pepper. Serve.

* I didn't have fresh marjoram so I used fresh oregano.
** I didn't peel the potatoes. I put them in with their skins. I like potatoes better that way.
*****

Sara's Vidalia Onion & Peach Salsa
Makes a ton

1 large vidalia onion, peeled and quartered
3 tablespoons jalapeno slices*
1 yellow bell pepper, seeded and quartered
1-15 ounce can sliced peaches, drained
1-15 ounce can crushed tomatoes
2 tablespoons lemon juice
1 packet Sweet & Low**(or 2 tsp. sugar)
Pinches of: salt, pepper, cumin and chili powder
1 tablespoon vinegar

In food processor, chop but do not liquify onion, jalapeno and yellow pepper. Add and pulse until chopped and incorporated the peaches. Pour above mixture into large bowl and add, stirring well, the tomatoes, lemon juice, sweet & low, spices and vinegar.

Mix together thoroughly. Refrigerate until use.

* I didn't have jalapenos so I used less of serranos.
** I don't like sweet & low so I used equal or sweet one.

I served it with the burgers and potato salad and it was excellent. My mother-in-law loved it too and she is very picky.

The next day I put it on the side of the marinated and cooked cod and it was also a delicious accompaniment. It is an excellent salsa.

If I was going to change it, I wouldn't change ingredients. I would just chop the peaches, onion, jalapeno and yellow peppers by hand and mix the rest of the stuff in. This way it would be chunkier but I wouldn't change anything else.
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Penne Porcini
adapted from a recipe by Chef Johnny Ciao

1/4 cup olive oil
1/8 cup dried porcini mushrooms, soaked and reserve the liquid
3 large garlic cloves, chopped fine
1 small onion, chopped fine
1 celery stalk, diced
1 cup crushed tomatoes
10 sprigs parsley, chopped fine
1 pint heavy cream*
1 pound penne pasta, cooked as directed
parmesan cheese, grated fresh
2 tablespoons italian seasoning

Soak porcini in room temperature water for 1 hour (or for 20 minutes in boiling water). Saute the garlic, onion and celery in the olive oil for 3 minutes on medium flame. Add crushed tomatoes and porcini liquid, along with the soaked porcini mushrooms. Cook for an additional 10 minutes with lid on. Add heavy cream. Cook for 10 minutes on low flame. Add parsley. Pour over cooked penne. Sprinkle on italian seasoning and parmesan cheese. Serve.

* I used some skim milk to lower the fat. I took the pan off the heat right after and stirred in the milk really well so the sauce was pink instead of white.

Note: I would only make one change other than the ones I made already. I would add 1 cup of sliced mushrooms (any kind) and saute them with the celery and the aromatics. It needed a more definite mushroom flavor.
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Basic Fish Marinade
The Well-Filled Microwave by Victoria Wise & Susanna Hoffman

1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons dijon mustard
1/2 teaspoon salt
1 bay leaf, crumbled

Mix together all the ingredients in a small bowl. Place fish in the microwaveable container that you are going to cook it in. Pour the marinade over it and marinate for 20-30 minutes.

White Fish Fillets and Steaks
The Well-Filled Microwave
Total cooking time: Between 4-9 minutes depending on thickness of fish

1-3/4 pounds - 2 pounds white fish fillets or steaks;
such as cod, sea bass, halibut, or snapper
1/2 cup basic fish marinade
sauce of choice, optional

Place the fish fillets or steaks in a dish large enough to hold them in 1 layer. Add the marinade and turn to coat all pieces. Set aside to marinate for at least 20 minutes, or refrigerate up to an hour, turning occasionally.

When ready to cook, cover the dish and microwave on HIGH for 4-9 minutes, depending on the thickness, until the juices are clear and the fish flakes in the center when prodded with a fork.

Remove and let stand for 2 minutes. Serve as is or accompanied by a suitable sauce.

Note: If marinating the fish longer than 30 minutes, refrigerate, then bring to room temperature before cooking. If you forget to take the fish out of the refrigerator, add a few seconds to the cooking time.

I served it with a rice mix and the peach salsa from the night before. Yummy.
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I got this recipe over the internet. I don't remember where I would give them credit. It could've been from the chats last year at TKL, I am not sure. If you recognize your recipe, please post an answer here and I will give you the credit you deserve.

Southwestern Oven-Fried Chicken
Makes 4 servings

8 chicken pieces, skinned
3 slices white bread, torn into small pieces*
3 tablespoons cilantro**
2 tablespoons yellow cornmeal
2 tablespoons pine nuts
2 large garlic cloves, peeled
1-1/2 teaspoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt (divided)
1/4 teaspoon cayenne, or more to taste
1/8 teaspoon ground cloves
2 teaspoons egg white
2 tablespoons dijon mustard
1 tablespoon water
2 teaspoons honey
1/4 teaspoon pepper

In food processor, place bread, cilantro, cornmeal, pinenuts, garlic, cumin, 1/4 teaspoon salt, cayenne and cloves. Process to fine crumbs. Add egg white and mix until moist. Place in a large shallow bowl and set aside. In another small bowl, mix mustard, water and honey. Brush evenly over chicken.*** Sprinkle chicken with pepper and remaining salt. Dip chicken, one piece at a time, in breadcrumbs and press gently to adhere. Place chicken on rack in greased jelly roll pan. Bake at 400 degrees for 40 minutes or until chicken is crisp.

Notes:
* I had fresh breadcrumbs in the freezer so I used them
** I had no cilantro this time around so I used some fresh basil. It tasted nice.
*** I decided to marinate the chicken in the mustard mixture. I have already made this recipe before and decided this would make it tastier. I took it out of the marinade about 20 minutes after I started and put the crumbs on.

Other notes: I served it with leftover potato salad and some peach salsa and some leftover fat free refried beans.
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This is so quick to put together that it is perfect for a busy day. I put it all together earlier in the day and let it sit in the refrigerator until an hour before I wish to cook it. Then I take it out and let it sit at room temp for a while. Then I bake it and garnish it with whatever is on hand...chives, red onion, tomato, salsa, sour cream, whatever... Delicious.

Black Bean Casserole Ole
Adapted from Lean & Luscious & Meatless
(I copied it from the internet, I don't know where or I would give credit where credit is due).
Serves 6

1 cup chopped onion
3/4 cup yellow cornmeal
2 teaspoons chili powder*
1 cup evaporated skim milk
1/4 cup water
1-16 ounce can of corn kernels, drained
1-16 ounce can black beans, drained and rinsed
1-16 ounce can stewed tomatoes, with juice
1-4 ounce can green chilies, diced
salt and pepper, to taste

Preheat oven to 350 degrees. Lightly grease an 8" square baking pan with cooking spray. In a large bowl, combine all ingredients. Mix well, place in prepared pan. Bake uncovered 45 minutes. Let stand for a few minutes to make it easier to cut. It has 293 calories per slice and 1 gram fat.

* I used 1-1/2 teaspoons regular chili powder and 1/2 teaspoon ground chipotle pepper for extra zing. It was quite spicy.

Note: I served it with some of the leftover peach salsa that I have been eating with everything this week (recipe with the hamburger recipe at the top.) Also we had a salad with some of the Black Kettle Parmesan Pepper Dressing from last week and some croutons. Great dressing! Great meal!
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Enjoy!

RisaG