Jucy Lucy Burger

Juuuuuust in case you haven’t had enough burger recipes, here’s another for the famed Jucy Lucy from Cooks Country September 2007.

“Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.”

2 slices hearty white sandwich bread , torn into rough pieces
1/4 cup milk
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds 85 percent lean ground beef
1 slice deli American cheese (1/2-inch-thick), cut into quarters

Using potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.

Divide meat mixture into 4 equal portions. Mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.

Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

STOVETOP JUCY LUCY BURGERS Prepare Grilled Jucy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

No hassle Hasselbacks

I wanted these to cook faster than Hasselbacks, so I fanned them out in a greased pie plate. Not a mistake!

These are the only version of Hasselback potatoes we’ve ever enjoyed.

Possibly because they are dripping with butter, crispy on the outside and tender inside.

The Swedish roast potatoes look smashing sliced in 3 mm intervals. Use a chopstick to prevent slicing all the way through. To give them the accordian shape, place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically, leaving 1/4-inch of the bottom of the potato intact.

Look for long oval potatoes. Small new potatoes look adorable as a mini version, also.

They are traditionally doused in olive oil or butter, and topped with 1/4 cup fresh-grated Parmesan cheese mixed with 1/2 cup bread crumbs.

This recipe calls for potatoes (four of them) sliced all the way through, but kept together in tinfoil boats.

Melt 1/2 cup butter (1/4 lb) and mix with an envelop of Lipton onion soup mix.
Pour mixture over potato boats, making sure all the slices are coated. Drizzle with the tiniest bit of olive oil. Seal them in foil and wrap well.

Bake at 400 for about an hour. You can finish them on the grill for another half hour, or keep baking in the oven for a half and hour if they are large potatoes.

Summer Fries… and the livin’ is easy

We are longing for lazy summers in the arid Okanagan, and Grandmother’s garden bounty.

We remember hot and salty bites of fried zucchini. So summery. With lemon wedges, creamy herbal dips, and cold beer.

For dipping, think herbacious Green Goddess, sirracia mayo/parm mayo/lemon aioli

ZUCCHINI STICKS
1 lb. zucchini, sliced into planks, and then sticks (or thin rounds)
1/2 cup panko
1/2 cup flour
1/2 cup grated parmigiano reggiano
1 teaspoon oregano
3 tsp seasoning salt (Lawry’s or your own mix of garlic and onion salt and paprika, black pepper)
1 egg

HEAT oven to 425ºF.
Working with 3-4 zucchini sticks at a time, start breading by covering zucchini with beaten egg. Shake off excess, and roll in flour. Repeat rolling in egg, and then into crumb/cheese mixture.

Place breaded zucchini stick onto baking sheet and continue until all are breaded.

Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for 10 more minutes or until crisp and golden brown.

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Green Goddess Dip

1/2 cup baby spinach leaves
1/2 cup flat leaf parsley leaves
1 tablespoon fresh chervil
2 tablespoons fresh tarragon
1 clove garlic
4 scallions, whites and greens
1 tablespoon anchovy paste
Juice 1/2 lemon
1/2 cup mayonnaise
1/4 cup sour cream
Salt and pepper

Lightly chop the spinach, parsley, chervil, tarragon, garlic, and scallions. Put them, along with the other ingredients, in a mini food processor and whirl away until you have a smooth, green sauce.

Ina Garten’s Green Goddess

1 cup good mayonnaise
1 cup chopped green onions, white and green parts (8-10 green onions)
1 cup chopped fresh basil leaves (I supplement with fresh spinach and parsley, also tarragon)
1/4 cup freshly squeezed lemon juice)
2 tsp. chopped garlic
2 tsp. anchovy paste (I left this out)
2 tsp. kosher salt
1 tsp. ground black pepper
1 cup sour cream

Place the mayonnaise, green onions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

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Creamy Parmesan Dipping Sauce
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
2 Tablespoons Dijon mustard
1/4 Teaspoon Kosher salt
1 Teaspoon fresh lemon juice