Wednesday, July 29, 2015

Ansbacher Bavarian Burger

My husband and I spent four years stationed at Katterbach Kaserne in Ansbach, Germany, where he grew up for part of his childhood and where his mother and grandmother are from. We had four absolutely amazing years filled with family, friends, food and travel experiences that we’ll never forget.

The Ansbacher Burger is my take on the simple elements of German fare and a little tribute to two very special ladies and outstanding cooks, Mutti-Oma Ingeborg Jahn and Ingrid Wenninger.

I hope you enjoy the Cluck 'n Moo Ground product as much as we did. Not only is their product healthy and delicious, but they are an upstanding company that is cruelty free and hormone free. Check out their FAQ's for the many other reasons to support this great company.

Ansbacher Bavarian Burger
by Lori

1.5 pounds Cluck 'n Moo Ground
2 Tablespoons fresh parsley, minced
1 - 2 small garlic cloves, minced (I used 2)
1 teaspoon onion powder
1 egg
1 Tablespoon olive oil
Liberal pinch of Salt (I used Profumo Del Chianti™, an aromatic fine grind sea salt with herbs.) Any specialty salt will give a nice subtle flavor: Pink Himalayan, Smoked Alderwood, or any salt of your choice will work.
Pinch of Pepper
10 slices Swiss cheese
5 pretzel rolls from your local German bakery (my rolls were 3.5 in diameter)
Spicy mustard
Bubbies Sauerkraut

Begin by using a medium mixing bowl. Add Cluck 'n Moo Ground, parsley, garlic, onion powder, egg, olive oil, salt and pepper. Mix well with hands and form into 5 patties. Heat grill. When ready, place burgers on grill with lid closed. Cook on first side until juices have formed and burger easily lift from grill, then turn over and add 2 slices Swiss cheese. Cook to an internal temperature of 165°F and remove quickly. DO NOT press burger at any time while cooking.

Cut pretzel rolls in half. Set up burger by adding a liberal swipe of mayonnaise to each side of your pretzel roll, then place your burger on the bottom half of roll. Add a swirl of mustard and some sauerkraut, and finish by placing the top on your burger. This meal pairs nicely with a side of Hot German Potato Salad and a Hefeweizen.


Tuesday, July 28, 2015

Texas Tamales

I love layers to my food. Layers in texture and layers in flavor. This recipe is all about layers created by multiple flavors and textures. It begins with a hearty center of beautifully blended chicken and beef laced with jalapeno and cumin. Then a smoky kick of chili sauce dances on top before it's wrapped in a moist corn jacket that has been studded with fresh corn kernels. If that wasn’t enough to create a party on your taste buds, there is a dollop of Texas-style pecan and cilantro pesto on top. It truly is a journey to tamale heaven and I double dare you to drizzle some sour cream on top and a splash of your favorite salsa.

Texas Tamales
by Krisi
Inspired by Reata’s Tenderloin Tamales

Masa Filling

2 1/2 cups masa
3 cups fresh corn (about six ears, off the cob)
1 1/4 cups vegetable shortening
1 cup chicken broth
1 bunch cilantro, coarsely chopped
1 Tablespoon kosher salt
1 Tablespoon paprika

Combine all the ingredients in a mixing bowl, and using an electric mixer, process until well-blended. The consistency should resemble wet mud. To test the masa, drop a spoonful into a glass of cold water. If it floats you have the right amount shortening, if it sinks, add more shortening, one tablespoon at a time, mixing after each addition.

Cluck 'n Moo Filling

2 pounds Cluck 'n Moo Ground
1 onion, finely chopped
5 jalapeno peppers, seeded and diced
4 garlic cloves, minced
2 Tablespoons ground cumin
1 1/2 Tablespoons kosher salt
1 Tablespoon ground coriander

Add all ingredients together in a large mixing bowl and mix well. Cover and refrigerate.

Chile sauce

15 large dried chilies (such as Anaheim, Guajillo, Pasilla, Arbol)
2 teaspoons ground cumin
1 onion, sliced 
1 whole garlic bulb, cloves removed and peeled
1 Tablespoon kosher salt and more for seasoning

Remove tops of dried chilies and shake out seeds. Place chilies in stock pot and cover them with water. Add the cumin, sliced onion and garlic. Boil the chilies until soft, about 20 minutes. Using tongs, transfer the chilies to a food processor along with a ladle full of the chili water. Puree the chilies until smooth. Pass the puree through a strainer to remove any remaining seeds and skins. Pour the chili sauce into a bowl and add salt to taste.

Pecan Mash
This is a spin on traditional pesto, Texas style. Pine nuts and basil have been replaced with Texas pecans and cilantro.

3/4 cups pecan pieces
2 garlic cloves, coarsely chopped
1 bunch cilantro, chopped
3/4 cup Asiago cheese, grated
1-2 jalapeno peppers, seeded and diced
1 to 1 1/2 cups extra virgin olive oil
Kosher salt

Combine the pecans, garlic, cilantro, cheese, jalapenos and 1/4 cup of the olive oil in a food processor. Pulse until pecans are coarse chopped. While the machine is running slowly add the remaining oil until it is completely incorporated. Season with salt and refrigerate until use.

To assemble tamales:

You will need 40 dried corn husks

Soak the corn husks in hot water until soft and pliable, about 1 to 2 hours. Place 2 corn husks end to end on your work surface with a 2-inch overlap in the center. Keep a bowl of ice water near your work surface, dip your fingers in it and then take 2 Tablespoons of the mesa mixture and place in the center of the husks. Spread the mesa to about 2 inches of the husks edges. Next add about 3 Tablespoons Cluck 'n Moo filling in the center of the mesa. Drizzle about 1/2 Tablespoon of chili sauce on the filling. Tightly roll up the husks lengthwise and tie the ends with strips of the softened husks. I like to soak extra corn husks and tear into 1/8-inch strips and use them to tie the ends of the tamales.

Place the tamales in a single layer on a steaming rack in a pot with a tight-fitting lid. Cooking them in batches may be necessary. Set the rack of tamales over 2 inches of boiling water. Cover the pot and steam the tamales for about 1 hour, adding water as needed to maintain the 2 inches (internal temperature should be 165°F.)

Remove from the pot and serve by splitting open the tamale lengthwise and adding a dollop of pecan mash.

Monday, July 27, 2015

Thai Burger

When I think of Asian food and the flavors that I love to cook with, a burger isn’t the first thing that comes to mind. I have made burgers in the past that are flavored with Sriracha Sauce and everyone loved them. I decided to take these a step further by adding in one of my favorite herbs to cook with, cilantro, then topping them with a creamy sliced avocado and for a little crunch, a nice refreshing simple carrot salad. The final product…delicious! You won’t even know that these are gluten-free and dairy-free.

For the burger, I used a combination of beef and chicken which comes pre-ground together from a company called Cluck 'n Moo, who specialize in chicken and beef. The combination of chicken and grass-fed beef boasts 52% less fat and 34% fewer calories than traditional grain-fed beef burgers. Unlike traditional beef burgers, these need to be cooked to a minimal internal temperature of 165°F, because they contain chicken.

Thai Burger
by Jenny

1 pound Cluck 'n Moo Ground
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons Sriracha Sauce
2 Tablespoons roughly chopped cilantro, divided
1 Tablespoon green onion (green part only)
1 teaspoon white sugar
1 Tablespoon hot water
1/4 cup rice vinegar
1 Teaspoon lime juice (Fresh)
1/4 teaspoon lime zest (optional)*
1 cup shredded carrots
1 avocado
Gluten Free Buns
Preheat your grill to medium heat.

In a large bowl, combine Cluck ‘n Moo Ground with salt, pepper, Sriracha Sauce, 1 1/2 Tablespoons chopped cilantro and green onions. Mix to combine well.

In a medium bowl, combine sugar and hot water, mix until sugar has dissolved. Add in rice vinegar, lime juice, lime zest* and remaining cilantro, mix well. Add in shredded carrots and toss to combine. Cover and refrigerate until burgers are ready to be assembled.

Evenly divide into four burgers and shape burgers to fit on the buns. Place burgers on the grill and cook for 4-5 minutes per side, until internal temperature reaches 165°F.

Toast buns, if desired. Assemble burger by placing the burger on the bottom bun, adding 1/4 avocado, sliced and then topping with some chilled carrot salad.

If you want even more flavor, add some Srirarcha mayo to the bun! Simply take 3 Tablespoons of your favorite mayo (I prefer the vegan mayo) and 1 Tablespoon of Srirarcha.


Thursday, July 23, 2015

Ramen Burger Bowl with Spicy Slaw

What better way to top off a bowl of comforting ramen noodles than with a tasty meat patty? And let’s just really take it over the top by adding a rich, gooey fried egg! The unique Cluck ‘n Moo blend of lean ground beef and ground chicken was the perfect choice to mix with tasty shiitake mushrooms and hints of oyster sauce and sesame oil. Water chestnuts add nice crunch to this delicious, grilled burger. The spicy slaw adds a bracing, yet refreshing, note to this bowl o’ goodness.

Ramen Burger Bowl with Spicy Slaw
by Gary
Serves/makes 4

Spicy Slaw

4 Tablespoons peanut oil, divided
3 slices (about 1/4”) fresh ginger, peeled
2 cloves garlic, mashed and peeled
2 Tablespoons brown sugar
3 Tablespoons mirin
1/4 cup light soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek
1/4 cup rice wine vinegar
Coarse salt
White pepper
3 cups napa cabbage, washed, dried, thinly sliced
1 cup shredded carrots
1 cup fresh snow peas, thinly sliced
1/4 cup green onions, chopped, plus more for garnish
1/4 cup fresh cilantro, chopped, plus more for garnish

Make dressing by placing two tablespoons peanut oil, ginger, and garlic in a saucepan. Heat on low/medium-low, gently infusing oil with ginger and garlic. Ginger and garlic should just sizzle, but not cook or burn. After ginger and garlic start to brown (about 2-3 minutes), remove and discard. Remove pan from heat. Cool slightly, and carefully stir in brown sugar, mirin, soy sauce, sesame oil, and sambal. Whisk in remaining peanut oil, vinegar, and season to taste with salt and white pepper. Chill for one hour.

In a large bowl, combine cabbage, carrots, snow peas, green onions and cilantro. Toss with dressing and chill, covered, in refrigerator until ready to serve.

Burger Bowl

1 pound Cluck 'n Moo Ground
2 Tablespoons minced water chestnuts
2 large dried shiitake mushrooms, rehydrated and minced
1 teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
Coarse salt
Freshly ground black pepper
2 packages ramen noodles
4 eggs
Oil for frying
Black sesame seeds, for garnish

In a large bowl, combine Cluck ‘n Moo meat, water chestnuts, mushrooms, oyster sauce, sesame oil, salt and pepper. Form mixture into four patties. Grill patties on outdoor grill or indoor pan for four minutes per side, or until internal temperature reaches 165°F. Remove from heat and keep warm.

Prepare ramen according to package directions; divide evenly among four shallow soup dishes.

In a skillet, fry eggs in oil to desired doneness.

To assemble: Place a burger patty on top of each dish of noodles and broth. Carefully place a fried egg on top of each patty. Place about a cup of slaw to the side of each patty. Sprinkle with black sesame seeds, green onions, and cilantro. Serve at once.

Wednesday, July 22, 2015

Baked Herb Butter Burgers

Who doesn't enjoy a delicious homemade burger? I ran across a recipe for Butter Burgers on Pinterest shortly after I received my Cluck 'n Moo Beef and Chicken Ground Meat. Light bulbs went off on how I could adapt the recipe to be something my family would love. There are really so many directions you could go in to make this your family's favorite. I encourage you to be creative and put your own spin on it. The one thing I absolutely recommend that you use is the Cluck 'n Moo! It really has a great flavor and texture.

Baked Herb Butter Burgers
by Linda
Adapted from Baked Butter Burger by Creole Contessa

1 stick real butter, unsalted
2 Tablespoons chives, finely chopped
2 cloves garlic, minced
1 Tablespoons dried tarragon
2 pounds Cluck 'n Moo Ground
1 teaspoon black pepper
1/2 teaspoon sea salt
1/2 yellow onion, grated
3 slices thick white bread (I used Pepperidge Farmhouse Hearty White)
6 pear tomatoes
6 sweet/spicy pickle chips (I used Mad Pickles)

1) In a food processor, combine butter, chives, garlic and tarragon. Pulse until you have a smooth paste. Set aside.

2) In a large bowl combine Cluck 'n Moo, pepper, salt and grated onion. Using your hands, work it all into the meat.

3) Press the Cluck 'n Moo into an 8" x "12 inch buttered casserole dish. Make sure the meat is evenly distributed.

4) Using a spoon, spread the herb butter completely across the top of the meat. (I had to place dots of butter down first, then smooth it out across the meat).

5) Cover the casserole dish with foil and place in a preheated 375°F oven. Bake for 45 minutes. Check the temperature to make sure meat has reached at least 165°F and that the juices run clear.

6) Place the meat on a cutting board and using a 2 1/2" round cookie cutter, cut out six mini burgers and set aside.*

7) Using the same cookie cutter, cut out six bread rounds (you can get two rounds per slice.)

8) Place the bread rounds on a cookie sheet, then place under broiler on high. Remove from broiler when the bread is browned.

9) Build your burger how you like it. I served plain with a tomato and sweet/spicy pickle chip garnish.


*After I cut my burger rounds, I just put the leftover meat in a baggie for my husband to have a sandwich later. He didn't mind having the odd bits and pieces.

Tuesday, July 21, 2015

Banh Mi Burger

This is an adaptation of the delicious Vietnamese Banh Mi sandwich, served with pickled carrots and daikon radish, cucumber slices, cilantro, mayonnaise and one or more of a variety of different meats. “Banh Mi” actually refers to bread and these sandwiches are generally served on a crispy-crusted hoagie-roll type bread with a soft and light interior. The closest I could come to that was a baguette sliced into pieces and then in half. The pickled relish can be made a day (or two or three) before making the burgers.

Banh Mi Burger
by Jennifer
Adapted from Bon Appetit's Pork Meatball Banh Mi

2 radishes, chopped
1 white radish, chopped
2 small carrots, chopped
1/3 cucumber, seeded and chopped
2 green onions, green and white portions separated, chopped
1/2 cup seasoned rice wine vinegar
1/2 cup water
A pinch of crushed red pepper flakes
1 pound Cluck 'n Moo Ground
1 Tablespoon chili garlic sauce
1 teaspoon fish sauce
2 teaspoons soy sauce
Cilantro leaves and tender stems
1 baguette, sliced lengthwise and cut into four pieces, or bread of your choice

Place radishes, carrots, cucumber and scallion greens in a small bowl or 2-cup pint canning jar. Combine rice wine vinegar, water and crushed red pepper flakes in a small saucepan. Bring to a boil and remove from heat. Pour hot vinegar mixture over vegetables and let cool. Refrigerate until cold (can be done up to a few days ahead.)

Mix Cluck 'n Moo Ground, chili-garlic sauce, fish sauce, soy sauce and chopped white scallion portions in a medium bowl until well-combined. Form mixture into 4 patties. Grill over medium high heat until internal temperature reaches 165°F.

Serve on baguette with mayonnaise and cilantro.