Thursday, June 30, 2011

How to make a hamburger - props, pears, and peanut butter

Hamburger with lemon marinade.

For every pound of hamburger add the juice of one lemon, Combine with fingers and et aside for 15-20 minutes.  The juice tenderizes the meat without leaving a lemony taste.

Pear and jalapeno burger.

Heat grill and coat with olive oil.
Place a 1/3 inch lice of pear on grates, sprinkle with salt and pepper.  Cook for 2-3 minutes or until grate marks appear. Flip over, add a slice of swiss cheese and thinly sliced jalapenos.  Close grill lid and let is cook for 2-3 minutes.  Place on top of cooked burger and serve hot.

cook well,
Rob Barrett

Friday, June 10, 2011

Raspberry Mango Lemonade and other fun "seize the day" summer drinks

Here are the written versions:

Cucumber Water:
1 gallon of water
1 lemon sliced
2 handfuls sliced cucumber
combine and store in the refrigerator,
Use within 2 days.

Fresh Limeade - (Lemonade):
1 large glass of water
add the juice of two small limes (1 large lemon) about 4 T
3 spoonfuls of sugar.
Stir until sugar is dissolved.
Add a piece of the rind and a handful of ice.
Drink and go "Ahhh!"

Barrett Special: (from our friends the Bains)
1 large glass filled 3/4 with Sparkling lemon water and ice.
Add a splash of cranberry juice
take a small piece of lime and rub tit around the rim of the glass
Squeeze in leftover lime juice and toss rind in glass.
Serve cold.

Strawberry Lemonade:
1/2 gallon of water
juice of 3 lemons 1/2 C
5 sp sugar
1 handful strawberries mashed
Place everything in large coffee press.
Squeeze down pulp.
Pour over ice and enjoy.

Raspberry Mango Lemonade (limeade):
In a large pitcher add 3/4 gallon cold water.
add 10 spoonfuls of sugar (about 3/4 cup) and stir until dissolved
In a medium bowl combine 1 small carton fresh raspberries (just over 1 cup), 1 cup fresh mango pieces and the juice of 6 lemons (almost 1 cup). Using a potato smasher or a big spoon, smash fruit until it forms a paste. Place a colander or strainer over another bowl and pour mixture into colander. Let the juice fall through. Use large spoon to smash down pulp to remove last bits of juice.
Pour juice mixture in to pitcher and stir to combine.
Add some lemon slices to pitcher.
Pour over ice to serve.

Cook well,
Rob Barrett
Cooking for Dads

Friday, June 3, 2011

Crispy Egg and Cheese Sandwich or How to Fry an Egg

There are a couple keys to these sandwiches.

1. Get a good non-stick pan.  Not having to add any oil or butter when frying an egg is a huge saving in the calorie area.  I love my Anolon Advanced.

2. I've used quite a few different cheeses but this Kirkland Mexican mix really works well.  You'll find that shredded cheese crisps up better than big pieces.

3. You can also do this with rolls or bread, but I really like these 100 calorie English Muffins.

Here's the Calorie Breakdown.
1 egg                               70 calories
1 english muffin            100 calories
1 thin strip of bacon        40 calories
2 T of shredded cheese   80 calories
1/2 t of butter                  30 calories
Total -                           320 calories

Cook well and enjoy.

Rob Barrett
Cooking for Dads