I didn’t follow a recipe on this one, but the methods used were well studied and I took careful notes so that the results could be reproduced. And sorry, I didn’t think to take a picture until I’d already eaten it all.
Anyways, here’s what I had: beef and habanero stuffed grilled mushrooms.
Ingredients:
1 lb ground beef (I used ground sirloin, which is quite lean. It would likely have been better with chuck instead.)
1 habanero, diced (If you’re timid of palate try only half of one or a capsicum with less capsacian. If you’re of the bolder persuasion use two habaneros.)
1 tsp sea salt
enough giant white mushrooms, stemmed and de-gilled, to hold all the mixture
Combine the capsicum, beef and salt and stuff them into the fungi. Grill until at desired done-ness.
I’d recommend letting them rest for at least a couple of minutes to let the juices redistribute before eating.
And I’m so glad that I’m not the only person who realizes that the leaner ground beef is not as tasty. I stay away from that 93/7 stuff at my grocer’s like the plague.
I wanna make this, but i’ll have to half it into 2 batches and pepper only one..my wife’s such a pepper weakling that she doesn’t even like black pepper! Luckily, I love hot food, so I’ll probably put the whole habanero in my batch!
An egg mixed in with the hamburger would help to hold it together. Adding sautéed mushrooms and a bit of red wine would fill in the flavour of a leaner grind. Finely diced onions and celery are a must - not too much!
Some people must have cheese melted on everything, but I personally don’t care for cheese with peppers.
[quote=“Cofaidh”} Mashed taters are so easy to make why settle for instant?[/quote]
Those small packets of instant are cheaper, take about 3 minutes to fix, and taste “almost” as good, especially when mixed with extra goodies like butter, sour cream and chives…
That sounds great, cofaidh. I might try it one of these evenings, my wife being part hobbit and all. I’m not sure where all my canned (homegrown) chiles are since we had the kitchen done.
I had boring old tacos tonight – boring, but tasty, even for the six-year-old.
I’m not sure if I’ve posted it; certainly not for at least a year, but we had this last weekend:
Thai beef with basil
1 lb ground beef
a generous handful of basil leaves, preferably one of the spicy Thai varieties
a finely diced onion
a few dashes of soy sauce
some fish sauce or Worcestershire
a Thai chile pepper
some water
brown the beef and add the onion and chile; cook till it’s pretty dry and the beef starts to get nice and brown
add about half the basil
add the liquid stuff, with enough water to steam the stuff for 10 or 15 minutes
if you want sauce, mix a Tbsp of cornstarch with a half-cup or so of water, depending on how much liquid is left in the pan
Add the rest of the basil at the end
Serve over a sweet rice, preferably jasmine, basmati will do fine
One thing that made me think of this is I just found a HUGE “international” market, with international meaning southeast Asian in this instance. I’m hoping it’ll have a good supply of Thai basil. This dish freezes very well. Also, start to finish it takes less than half an hour, so it has an excellent taste-to-effort ratio.
