Sunday marked our third day of sunny, almost 50 degree weather. This day called for the much anticipated Irish Whiskey Burgers, and reason to use the gas grill for the first time in 2010. Ben thought that since we were having "Irish" burgers, that we should have potatoes and cabbage, hence to roasted tatties and simple slaw. May I recommend a Jameson and Ginger for the grownups; it is refreshing and seems to me a warm weather tipple.
Irish Whiskey Burgers
Adapted from Ultimate Recipe Showdown, Season 2
For the burgers...
1.25 lbs. (about) 80/20 ground chuck
2 tbs. Jameson Irish Whiskey (or whatever you like, Bourbon is good too)
1 tbs.Worcestershire sauce
1/2 tsp. cumin
1/2 tsp. dried oregano
1/2 tsp. coarse salt
1/2 tsp. fresh ground black pepper
For the onions...
1 really large white or yellow onion (or 2 smaller ones)
1 tbs, olive oil
1 tbs. butter
1/4 tsp. cumin
1/4 tsp. dried oregano
1/4 tsp. coarse salt
1/4 tsp. fresh ground black pepper
1/4 cup Jameson Irish Whiskey (or whatever you are using)
4 good quality buns, split and buttered
Using a light hand, toss the burger ingredients together to combine and form into 4 patties (I used bolillo rolls so I made my patties oval shaped to fit the rolls. Grill the rolls to desired doneness, and during the last few minutes, toast the buttered split rolls on the grill. Just before removing from the heat, layer the cheese on the patties and allow to melt a bit. For the onions: Saute the onions with the seasonings over medium high heat until nicely browned. Stir in the whiskey and stir until evaporated- it will not take long. Keep warm. To serve: Layer 1/4 of the onions on each of the roll bottoms, top with a cheesy burger patty, then the toasty buttered tops. Eat. Enjoy.
Parmesan Roasted Potatoes
small red potatoes, quartered in wedges
seasoning of choice
Parmesan cheese, finely grated or shredded
Make as many potatoes as you need; just vary your oil and seasoning accordingly. Preheat the oven to 450 degrees. Toss the potato quarters in a bowl with a little olive oil to coat and desired seasonings (I used Lawry's Red Pepper Seasoned Salt). Spray a baking sheet with cooking spray and spread on the potato wedges, skin down, and roast for 25 minutes. Remove and sprinkle generously with the Parmesan cheese- don't worry about the excess falling on the tray. Return to the oven for 5 minutes. Remove and serve hot, making sure to serve the wedges with the browned Parmesan from the bottom of the pan.
cider or red wine vinegar
fresh ground black pepper
Wedge and core desired amount of cabbage (I reserved a 1/8 wedge from the Cabbage and Noodles a few nights ago). Slice into 1/4" ribbons and place in a bowl large enough to toss it with dressing. In a small bowl, mix together some mayo (I used light mayo), with a small amount of vinegar and sugar. Do this to taste, but I recommend going on the tangier side. The amount of dressing you make will vary by how mush cabbage you wish to dress, and how "wet" you like your slaw (we like ours not so wet). Toss the cabbage with the dressing with a liberal grinding of black pepper. Serve this the same day as you make it so that the cabbage remains crispy.
Jameson Irish Whiskey
Ginger Ale of choice
Put some ice in a glass (short or tall, your choice). Pour over a shot of Jameson and top with ginger ale. Use as mush soda as you like, I like just a splash, otherwise I find it too sweet. Squeeze over with a wedge of lime and drop it in the glass. Serve and enjoy.
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