Friday, August 18, 2006

New Tradition - Friday Recipe Blogging

I'm not good at poetry blogging (although Pilgrim/Heretic - see below!) - I love reading the poems that other people post, but my mind draws a blank on any poetry I might want to share. But, I love to cook and my mind never draws a blank on food, so I thought that I'd start my own little tradition at Chez Bloggez Moi: "Friday Recipes."

So, to kick off this culinary shindig - I'm beginning with a summer favorite, but with a twist!

Salisbury Steak Burgers

- 1.5 to 2 pounds hamburger (if you can stand it, get the 80% lean - the fat will drip off on the grill and they're really tender!)
- 1/2 onion grated (I put this in a little food processor)
- 1/4 to 1/3 green onion grated (same prep)
- 1 or 2 cloves of garlic (mashed)
- 1.5 tablespoons of finely chopped chives (I use dried chopped chives from the spice section at Sam's - it's easier)
- 1 tablespoon finely chopped parsely (again, I use dried)
- season with salt, pepper, paprika and a bit of powdered thyme

- Mix all of this together in a bowl with your fingers - make sure the pieces of onion and pepper and chive are small b/c otherwise the burgers will fall apart.
- Make them into hamburger patties (as big or little as you want; they'll shrink on the grill). Brush a little olive oil on top of each and grill 'em up!

* Medieval Woman's Tip of the Day: When you make the meat into patties, use your finger to make a dent across the top of each one. That way, when you grill them, they'll remain patty-shaped and not become little spheres. This is especially good if you're making thick burgers. The dent will fill in as they cook!

When the Dutchman and I make these during the winter - we broil them in the oven (with a little olive oil and a sprinkling of flour in top) - 5 to 6 minutes each side. We also make this classic salisbury steak sauce when they're broiled, but we just eat the grilled burgers on buns with a slice of sharp cheddar.

Combine in a saucepan:
- 3 tbsp. melted butter
- 1/3 cup ketchup
- 1 tbsp. lemon juice
- 1 tbsp. prepared mustard (yellow or dark - even Grey Poupon or Maille)
- 1 teaspoon Worcestershire sauce
- generous dash of Tabasco
- salt & pepper to taste

Stir in 2 tbsp. cooking sherry and bring almost to a boil. Pour over the steaks.

* This is the complete "Epithalamion" by Tony Kushner that Pilgrim/Heretic requested - Enjoy!

From “An Epithalamion”
Tony Kushner, Thinking About the Longstanding Problems of Virtue and Happiness
(New York: Theatre Communications Group, 1995)

Advice from a Friend

1.
Trust each other, completely, entirely, trust like an animal, trust even more than that, raze every barricade – every obstacle – to trust. Be relentless; leave no stone unturned, trust each other. Know with absolute deathless certainty that your love wishes nothing but that all is well with you. Do you know that? Do you know that your lover is more trustworthy than even you yourself are? If not, work harder, know it, this is important. That’s one thing.

2.

Be understanding. Be more than that. Merge entirely your being with your lover’s life. Have the same dreams at night. And yet, keep a healthy distance always; no on likes feeling crowded.

3.

Your lover complains, or is sad. Listen attentively to each ululation, to each keening note of your lover’s lament. What matter if you’ve heard it all before, only last week, only last night even, and you’re bored? Listen as though your lover had sat down and delivered a spontaneous exegesis on “Grief” worthy of Montaigne or Browne or Emerson. Find different kinds of listening expressions, too, be inventive, and be careful that the look you imagine expressive of rapt attentiveness isn’t becoming a glazed, fixed stare.

4.

Listen, trust, accommodate, placate, soothe. Be available, enthusiastic, supportive, generous, surprising, sexy, mysterious, challenging. Be a teacher, a pupil, a nurse, a good patient. [B]e a true mirror and a flattering portrait both, be an adorable house pet, your lover’s favorite relative, favorite movie star, favorite food, share everything, hide nothing, (but remember: be mysterious and sexy). See everything, overlook faults, speak frankly but encouragingly always and if that proves difficult or impossible, throw plates, smash furniture, shout abuse. Disturb the neighbors, poison the fishbowls, drown the plants, destroy each other’s diaries and scissor each other’s socks, celebrate with barbaric obstreperousness, with bonfires and war cries and cannibal stares the indestructible cast iron certainty of what we fuse in the name of that wild endeavor, that ecstatic bellicose enterprise: love.

Vows

Conjunction, assemblage, congress, union:
Life isn’t meant to be lived alone.
A life apart is a desperate fiction.
Life is an intermediate business:
A field of life bordered by love,
A sea of desire stretched between shores.

Marriage is the strength of union.
Marriage is the harmonic blend.
Marriage is the elegant dialectic of counterpoint.
Marriage is the faultless, fragile logic of ecology:

A reasonable process of give and take
unfolding through cyclical and linear time.

A wedding is the conjoining of systems in which neither loses its single splendor and both are completely transformed. As, for example,

The dawn is the wedding of the Night and the Day, and is neither and both,
and is, in itself, the most beautiful time,
abundantly artless, beauty, free and careless magnificence.

Labels:

4 Comments:

At 2:51 PM, Blogger Pilgrim/Heretic said...

Awesome! (both recipe and Kushner.) Thanks!

 
At 5:54 PM, Blogger KLee said...

Mmmm! Sounds good. I only wish I could find a Worcestershire Sauce without anchovies, but it's sort of a key ingredient. My allergy and anchovies do not mix.

I'll have to write this one down. :)

 
At 8:17 PM, Blogger molly said...

Recipe sounds good! During the summertime, we do grilling on Sundays and it's our favorite meal. Only time husband ever, ever touches raw food. And liked #4 the best.

 
At 9:44 PM, Blogger medieval woman said...

glad ya'll liked the recipe! I didn't know that Worcestershire sauce had anchovies in it - but at least the sauce isn't *key*! :)

 

Post a Comment

<< Home