Posts Tagged ‘awesomesauce’

KOHL-SLAW

Posted: April 13, 2022 in Food, garden, Recipes
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Kohlrabi is probably one of the most misunderstood vegetables around. Most people don’t know what to do with them. Kohlrabi is a member of the cabbage family and can be eaten raw as well as cooked.

For me, the real joy of kohlrabi is biting into a crunchy, sweet, freshly picked and peeled bulb right out of the garden. Unfortunately, much of the kohlrabi you find in a supermarket (or even a farm stand) is grown larger than a tennis ball, making it tough, woody and dry…and they usually remove all the leaves, which are delicious.

I just sowed the kohlrabi seeds in my garden, and I can’t wait for the harvest! When it’s that fresh, I make a slaw out of the leaves as well as the bulb. I use my Awesomesauce recipe as the dressing.

FullSizeRender (10)

 

2 kohlrabi bulbs with leaves, de-stemmed
1 carrot, peeled
Awesomesauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine the Awesomesauce ingredients in a bowl and keep it in the fridge.

Wash the veggies thoroughly before using. Pull the leaves off the kohlrabi bulb, and remove the stems. Grab a bunch of leaves at a time, roll them up tightly, and slice as thinly as you can into thin ribbons. Place them in a bowl. Do this with all the leaves.

Peel the thick skin off the kohlrabi bulb and slice it as thinly as you can. Then take the slices and cut thin sticks out of them. Toss those into the bowl.

I like to peel the carrot with a veggie peeler, then finely chop the slices. Toss ’em into the bowl.

Add Awesomesauce to taste and toss well.

FullSizeRender (9)

Cover and refrigerate, letting the flavors blend for a couple of hours before serving.

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CHICKEN ABC BURGER

Posted: September 18, 2021 in bacon, chicken, Food, frying, Recipes
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September 18th is National Cheeseburger Day!

Instead of the usual beef, here’s a great recipe using ground chicken. I rarely use ground turkey, because I think it’s nasty and flavorless. But ground chicken has a better flavor, and doesn’t seem to dry out as quickly. Adding avocado to the mix gives each bite of this burger a creamy, fatty richness the ground chicken needs.  Chicken and ABC (Avocado, Bacon and Cheese) is a winning combination. My Awesomesauce puts it over the top.

I cut the avocado in small cubes. I don’t make guacamole out of it. When the burger cooks, it melts into the meat, giving it that luscious fattiness I’m looking for. The egg and the breadcrumbs bind it all together.

 

chicken2

 
1 lb. ground chicken
1/4 cup breadcrumbs
1 ripe avocado, sliced into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch granulated garlic
1 raw egg
slices of bacon, cooked
Awesomesauce (recipe below)

 

chicken1

 

Combine the chicken, breadcrumbs, chopped avocado, salt and pepper, garlic and egg in a bowl and mix them thoroughly but carefully so that you don’t squash the cubes of avocado.

Get a sheet pan covered in non-stick foil. Rub a little vegetable oil on the foil before measuring out the patties. Using a 1/2 cup measuring scoop, spoon out the burger meat onto the sheet pan, then gently press down on it with your hand to form patties. Place the sheet pan in the freezer for the burgers to firm up a bit.

 

Firming up the burgers in the freezer. The little meatball in the middle is a leftover…and a nice extra bite for the chef to enjoy!

Pre-heat the oven to 350 degrees.

I used to cook the burgers in a pan first, but I’ve found that placing the sheet pan right in the oven works just as well. Let the burgers sear on one side, then flip them. (Make sure they sear well and get a nice crust on them, or they’ll fall apart when you try to flip them.) Get a nice sear on the other side, then add cheese to the burgers, and cook until it has melted and the burgers have cooked all they way through.

Remember: it’s chicken…you don’t want to undercook your burgers!

When they’re ready to serve, place the patties on a toasted bun, add a couple of slices of bacon and slather with my Awesomesauce:

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.

If you don’t want to make the Awesomesauce, Thousand Island dressing is a good substitute.

 

CHICKEN ABC BURGER WITH AWESOMESAUCE

Posted: October 15, 2020 in bacon, chicken, Food, frying, Recipes
Tags: , , , , ,
0

I never use ground turkey, because I think it’s nasty and flavorless. But ground chicken has a richer flavor, and doesn’t seem to dry out as quickly. adding avocado to the mix gives each bite of this burger a creamy, fatty richness the ground chicken needs.  Chicken and ABC (Avocado, Bacon and Cheese) is a winning combination. My Awesomesauce puts it over the top.

I cut the avocado in small cubes. I don’t make guacamole out of it. When the burger cooks, it melts into the meat, giving it that luscious fattiness I’m looking for. The egg and the breadcrumbs bind it all together.

 

chicken2

 
1 lb. ground chicken
1/4 cup breadcrumbs
1 ripe avocado, sliced into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch granulated garlic
1 raw egg
slices of bacon, cooked
Awesomesauce (recipe below)

 

chicken1

 

Combine the chicken, breadcrumbs, chopped avocado, salt and pepper, garlic and egg in a bowl and mix them thoroughly but carefully so that you don’t squash the cubes of avocado.

Get a sheet pan covered in non-stick foil. Using a 1/2 cup measuring scoop, spoon out the burger meat onto the sheet pan, then gently press down on it with your hand to form patties. Place the sheet pan in the freezer for the burgers to firm up a bit.

 

Firming up the burgers in the freezer. The little meatball in the middle is a leftover…and a nice extra bite for the chef to enjoy!

 

Pre-heat the oven to 350 degrees.

Heat a little avocado oil (or bacon fat!) in an oven-proof pan, and place the burger patties in it when it’s hot. Let the burgers sear on one side, then flip them. (Make sure they sear well, or they’ll fall apart when you try to flip them.) Add the cheese and place the pan in the oven to finish cooking and melt the cheese. Remember: it’s chicken…so you don’t want to undercook your burgers!

When they’re ready to serve, place the patties on a bun, add a couple of slices of bacon and slather with my Awesomesauce:

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.

If you don’t want to make the Awesomesauce, Thousand Island dressing works, too!

 

CHICKEN AVOCADO BURGER WITH AWESOMESAUCE

Posted: February 25, 2019 in bacon, chicken, Food, frying, Recipes
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I love avocado, and using it in this chicken burger recipe gives each bite a creamy, fatty richness the chicken needs.  It’s a simple burger, with just a handful of ingredients, but it’s really full of flavor. And if you use my Awesomesauce on it (recipe below), it’s even better.

If you want to go lo-carb, you can skip the breadcrumbs (and the bun for that matter.) If you’re going gluten-free, simply use GF breadcrumbs and buns and you’re all set to go.

If you don’t like avocado, leave it out. There’s still plenty of flavor.

Wanna add cheese? Go for it.

The bacon is optional, but what burger isn’t better with bacon?

 

chicken2

1 lb. ground chicken
1/4 cup breadcrumbs
1 ripe avocado, sliced into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch granulated garlic
slices of bacon, cooked
Awesomesauce (recipe below)

chicken1

Combine the chicken, breadcrumbs, chopped avocado, salt and pepper, and garlic in a bowl and mix them thoroughly but carefully so that you don’t squash the cubes of avocado. I like to put the meat in the freezer for about 10 minutes to firm up a bit.

Form the meat into burger patties. It will be a bit sticky, but just make sure you get the avocado evenly distributed. (I find that using gloves and lightly spraying my hand with avocado oil helps me make the patties without sticking.) Chill the patties again in the freezer for about 10 minutes to firm them up some more before cooking.

Pre-heat the oven to 350 degrees.

Heat a little avocado oil (or bacon fat!) in an oven-proof pan, and place the burgers in it when it’s hot. Let the burgers sear on one side, then flip them. (Make sure they sear well, or they’ll fall apart when you try to flip them.) Place the pan in the oven to finish cooking. It’s chicken…so you don’t want to undercook your burgers!

When they’re ready to serve, place the patties on a bun and with a slice of or 2 of bacon and slather with my Awesomesauce:

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.

 

KOHL-SLAW

Posted: July 5, 2017 in Food, garden, Recipes
Tags: , , , , ,
0

Kohlrabi is probably one of the most misunderstood vegetables around. Most people don’t know what to do with them. Kohlrabi is a member of the cabbage family and can be eaten raw as well as cooked.

For me, the real joy of kohlrabi is biting into a crunchy, sweet, freshly picked and peeled bulb right out of the garden. Unfortunately, much of the kohlrabi you find in a supermarket (or even a farm stand) is grown larger than a tennis ball, making it tough, woody and dry…and they usually remove all the leaves, which are delicious.

The kohlrabi harvest has begun in my home garden, and I make a slaw with the leaves and the bulb. I use my Awesomesauce recipe as the dressing.

FullSizeRender (10)

 

2 kohlrabi bulbs with leaves, de-stemmed
1 carrot, peeled
Awesomesauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine the Awesomesauce ingredients in a bowl and keep it in the fridge.

Wash the veggies thoroughly before using. Pull the leaves off the kohlrabi bulb, and remove the stems. Grab a bunch of leaves at a time, roll them up tightly, and slice as thinly as you can into thin ribbons. Place in a bowl. Do this with all the leaves.

Peel the thick skin off the kohlrabi bulb and slice it as thinly as you can. Then take the slices and cut thin sticks out of them. Toss into the bowl.

I like to peel the carrot with a veggie peeler, then finely chop the slices. Toss into the bowl.

Add Awesomesauce to taste and toss well.

FullSizeRender (9)

Cover and refrigerate, letting the flavors blend for a couple of hours before serving.

KOHL-SLAW

Posted: July 10, 2016 in Food, garden, Recipes
Tags: , , , , ,
2

Kohlrabi is probably one of the most misunderstood vegetables around. Most people don’t know what to do with them. Kohlrabi is a member of the cabbage family and can be eaten raw as well as cooked.

For me, the real joy of kohlrabi is biting into a crunchy, sweet, freshly picked and peeled bulb right out of the garden. Unfortunately, much of the kohlrabi you find in a supermarket (or even a farm stand) is grown larger than a tennis ball, making it tough, woody and dry. And they usually remove all the leaves, which are delicious.

The kohlrabi harvest has just begun in my home garden, and I make a slaw with the leaves and the bulb. I use my Awesomesauce recipe as the dressing.

FullSizeRender (10)

 

s into the bowl.
2 kohlrabi bulbs with leaves, de-stemmed
1 carrot, peeled
For the Awesomesauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine the Awesomesauce ingredients in a bowl and keep it in the fridge.

Wash the veggies thoroughly before using. Pull the leaves off the kohlrabi bulb, and remove the stems. Grab a bunch of leaves at a time, roll them up tightly, and slice as thinly as you can into thin ribbons. Place in a bowl. Do this with all the leaves.

Peel the thick skin off the kohlrabi bulb and slice it as thinly as you can. Then take the slices and cut thin sticks out of them. Toss into the bowl.

I like to peel the carrot with a veggie peeler, then finely chop the slices. Toss into the bowl.

Add Awesomesauce to taste and toss well.

FullSizeRender (9)

Cover and refrigerate, letting the flavors blend for a couple of hours before serving.

AWESOMESAUCE BAKED CHICKEN

Posted: January 7, 2016 in Carnivore!, chicken, Food, Recipes, Uncategorized
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Awesomesauce is an all-purpose sauce that I created a couple of years ago for a variety of dishes. Because it has a base of mayo, mustard and ketchup, it works great on burgers and fish…on lobster and crab salads and shrimp cocktail…and just about anything else you can think of.

I made a batch of Awesomesauce for taco night at the house, and decided to use the leftovers the next day to coat pieces of chicken before roasting. The chicken came out moist and delicious. And because I sprinkled some breadcrumbs on them, they had a nice added crunch.

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For the Awesomesauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon mustard (I like Gulden’s)
1 tablespoon dill pickle relish
1/4 teaspoon granulated garlic
1/4 teaspoon paprika
Pinch cayenne pepper
4 lbs. organic pastured chicken pieces
plain breadcrumbs (I use gluten-free)

In a bowl, combine the mayo, ketchup, mustard, dill pickle relish, garlic, paprika and cayenne. Mix thoroughly and keep in the fridge until you’re ready to use it.

Pre-heat the oven to 325.

Rub the Awesomesauce all over the chicken pieces and lay them in a sheet pan lined with non-stick aluminum foil. Lightly sprinkle the breadcrumbs over the top of the chicken.

Bake until the chicken is cooked all the way through and brown and crispy.

 

 

 

 

 

AWESOMESAUCE

Posted: May 12, 2015 in barbecue, beef, burgers, crab, Food, grilling, New York City, Recipes, seafood, shrimp, Uncategorized
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The inspiration for this sauce was my attempt to replicate the “Shack Sauce” they use at Shake Shack , a high-end burger joint owned by restaurateur Danny Meyer. Since it opened in New York City’s Madison Square Park in 2004, Shake Shack has expanded to many other locations around the world.

I don’t know if I captured the Shack Sauce secret. But I do know that my Awesomesauce makes every burger I grill taste amazing. It’s also fantastic for shrimp, crab or lobster salad…a dip for veggies or boiled shrimp…a dressing for tacos…and great on salads.

Awesomesauce

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.