Friday, September 12, 2014

Friday Foodday

Happy Friday lovebugs,
I am headed to Minneapolis for a wedding this weekend so I thought we would feature some MN classics today!

Juicy Lucy Burger
  • 4 lbs (1.8 kg) ground Beef
  • 3 Tablespoons (45ml) Fish Sauce
  • 4 cloves Garlic, crushed
  • fresh cracked Black Pepper, to taste
  • 1 teaspoon (5g) Sugar
  • 1/2 lb (225g) Aged Cheddar Cheese, grated (traditional it is made with American cheese)

  • Directions
  • Combine the ground beef, fish sauce, garlic, pepper, and sugar in a bowl. Mix together well.
  • Roll the beef into 12 larger balls (about 2/3 a tennis ball size) and 12 smaller balls (about the size of a ping pong ball). Make a well into the large balls, spreading the patty to your desired width as you make the indention.
  • Fill the wells in the patties with the grated cheese. Flatten the smaller meat balls making them into a lid. Place the lids on the cheese filled patties and pinch the seams closed. Gently press flat, double checking there are no opening for the cheese to escape when the burgers cook.
  • Cook on a grill or skillet over medium high heat (usually about 3 minutes per side). Toast the buns and serve with your desired condiments.

  • Potica
    10 ounces (3 cups) walnuts
    1/3 cup granulated sugar
    1/4 cup light brown sugar
    2 tablespoons honey
    1 teaspoon cinnamon
    1 large egg
    4 tablespoons light or heavy cream
    2 sheets (about 17.3 ounces) prepared puff pastry dough
    1 egg yolk

  • 1. Preheat the oven to 350°F (175°C) and grease a 9-by-11-inch jelly-roll pan.
  • 2. To prepare the filling, put the walnuts in a food processor fitted with a steel blade. Add both sugars, the honey, cinnamon, egg, and 3 tablespoons of the cream, and pulse a few times, until the mixture is the consistency of a chunky paste.
  • 3. Flour a table or other flat surface and roll out 1 sheet of puff pastry dough to form a 12-by-16-inch rectangle. Smear half the filling all over the dough, leaving a 1-inch border all around.
  • 4. Starting at the narrower 12-inch end, roll up the puff pastry like a jelly roll, tightly but gently, tucking in the sides as you roll. Place the dough in the baking pan. Repeat with the second sheet and the remainder of the filling. Mix the egg yolk with the remaining tablespoon of cream and brush the glaze over the potica. Bake in the oven for about 45 minutes or until golden brown. Cool slightly and transfer to a serving plate. Serve warm or at room temperature.

  • Tater Tot Hotdish
    1 lb. ground beef

    1 lb. ground turkey

    1 onion, minced

    2 cans Campbell’s condensed cream of mushroom soup

    1 bag (16 ounces) cut frozen green beans

    2/3 bag (32 ounces) Ore-Ida Tater Tots Salt and pepper

    Over medium-high heat, brown beef, turkey and onions together in a large casserole pot.

    I use a low-sided (4 inches) copper rondeau that’s about 12-inches across. It’s perfect.

    Season the meat while it’s browning.

    When cooked and nicely browned and the juices have collected and evaporated, pull from heat.

    Remove meat from rondeau.

    Place beans at the bottom of the rondeau.


    Put meat over the beans.

    Pour condensed soup over meat.

    Add Tots as the final layer.

    Bake in center of 400-degree oven with the lid on for 25 minutes.

    Remove lid and bake for 20 minutes until the tots are well crisped.

    Let cool for 10 minutes and serve.

    No comments:

    Post a Comment

    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.