Burgers and fries
were on our menu recently. But instead of beef, Barry used ground pork (from
Zey’s Market of course), seasoned and fried it along with sliced onions. He
even make homemade fries (twice fried so they were nice and crisp)!
Pork Burgers with
Onions
Onions
1 onion, sliced
thin
About 1 to 2
tablespoons of olive oil
Kosher salt
Burgers
1 lb. lean ground
pork
1 teaspoon dried
sage
1 teaspoon dried
oregano
½ teaspoon dried
basil
1 teaspoon Kosher salt
1 teaspoon pepper
1 tablespoon olive
oil
Whole wheat bread or buns
Onions
1. Heat the olive oil in a large fry pan over medium high
heat.
2. Add the onions and quickly cook, moving them around the
pan with a wooden spoon or spatula. It should take no more than 10 minutes at
the most for the onions to get nicely browned. Season, to taste, with salt and
pepper.
Pork Burgers
3. Combine
above ingredients and form into patties. (Save any unused pork for another use
or form into patties and freeze.)
4. Add
patties to hot skillet. Barry just added them to the skillet with partially
cooked onions, turning the heat up so the pan was hot when the patties were
added (they should sizzle as they hit the skillet.)
5. Press
burger as it cooks to slightly flatten.
6. When
nicely browned and caramelized on side, flip patties and repeat procedure on
other side.
Bread or Buns
7. Remove
onions and burgers from skillet, add bread or buns and lightly fry on both
sides.
Twice-Fried French
Fries
2 russet potatoes (about 2 pounds)
About 1 quart frying oil
1 to 2 teaspoons Kosher salt
About 1 teaspoon freshly ground black pepper
1. Peel potatoes and cut into thin strips.
2. Fill a large bowl with water and soak potatoes,
submerged, for at least 30 minutes up to 24 hours. This will help remove the
excess starch from the potatoes and keep them from oxidizing.
3. Add frying oil to a heavy pot; heat to 325°.
4. Remove potatoes from the water, and pat dry to
remove ALL excess water.
5. Add a couple of handfuls of potatoes to hot oil.
There should be at least 1-inch of oil above the potatoes. Par cook until
potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off
excess oil and let drain on rack. Repeat until all of the potatoes are par
cooked..
6. Raise heat of oil to 350°.
7. Cook potatoes again, a couple of handfuls at a
time, until golden brown, about 2 minutes. Remove from oil, shake off excess
oil, and season lightly with salt and pepper.
8. Repeat if not all potatoes are cooked.
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