Archive for October, 2014


The Famous Husk Cheeseburger

The Famous Husk Cheeseburger Recipe

Photograph by Peter Frank Edwards

From Yahoo Food’s Cookbook of the Week: Heritage

Husk Cheeseburger
Makes 10 cheeseburgers

When I opened Husk, I knew we had to have a cheeseburger on the menu. Everyone has their own idea of the perfect burger; mine was inspired by the drive-in that my family used to take me to when I was young. Robo’s was the only real “restaurant” in my hometown, and my family just loved it. We would go there after my Little League baseball games. As a game wound down, I would be daydreaming about that burger, shake, and crinkle-cut fries. It’s probably the reason for some missed fly balls. 

What I remember most about the cheeseburger was the squishy bun and how wonderful it was to eat the double patty covered in gooey American cheese. This recipe is a tip of the hat to that burger. I’ve changed it a little to make it my own—I wouldn’t dare try and replicate the burger from Robo’s. This recipe feeds a crowd, but you can halve it for a smaller group. 

If you don’t have a meat grinder, ask the butcher to grind the meats for you.

Special Sauce
1¾ cups mayonnaise, preferably Duke’s
1¼ cups yellow mustard
5 tablespoons ketchup
½ cup Bread-and-Butter Pickles, drained and cut into ⅛-inch dice
¼ cup pickled jalapeños, drained and cut into ⅛-inch dice
Grated zest (use a Microplane) and juice of 1 lemon
1 tablespoon Husk Hot Sauce (or other hot sauce)
Kosher salt and freshly ground black pepper to taste
2 tablespoons pepper vinegar, preferably Texas Pete brand

Cheeseburgers
One 3-pound fresh boneless chuck roast
12 ounces fresh flank steak
3 ounces bacon, preferably Benton’s
3 tablespoons unsalted butter, at room temperature
10 hamburger buns, preferably potato rolls
1 cup shaved white onion
20 slices American cheese
50 Bread-and-Butter Pickles

For the sauce:
1. Combine all of the ingredients in a large container and stir together to blend well. Cover, and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

For the cheeseburgers:
1. Grind the chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl. Mix gently to combine. Then run half of the mixture through the small die. Mix the two together.

2. Portion the meat mixture into twenty 3-ounce patties, about ½ inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)

3. Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve.

4. Heat two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook for 2 minutes more for medium. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat.

5. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.

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Crispy Sweet Potato-Green Onion Cakes
Serve these savory little numbers with a dollop of sour cream and a squeeze of lime as a crunchy appetizer or a dish to accompany roasted or grilled meats or fish.

Ingredients
4 medium-size sweet potatoes (about 2 1/4 lb.)
2 eggs, lightly beaten
1/2 cup flour
2 red jalapeño peppers, chopped
1 1/2 teaspoons kosher salt
1/2 cup thinly sliced green onions, divided
1/4 cup canola oil
Lime wedges

Preparation
1. Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, and place in a medium bowl; mash with a fork. Peel remaining sweet potatoes, and grate, using the large holes of a box grater. Stir grated potatoes into mashed potato. Gently stir in eggs, next 3 ingredients, and 1/4 cup green onions just until combined.
2. Pour oil into a 12-inch cast-iron skillet, and heat over medium heat to 350°. Carefully drop mixture by tablespoonfuls, in batches, into hot oil, pressing lightly to flatten. Cook 5 to 6 minutes on each side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200° oven up to 30 minutes. Sprinkle with remaining 1/4 cup green onions just before serving. Serve with lime wedges.

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Ingredients
1/4 cup crumbled feta cheese
1/4 cup Greek yogurt
1 green onion, minced
2 teaspoons chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 (8-oz.) package assorted mini sweet peppers
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice

Preparation
Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Whisk together feta cheese, yogurt, minced green onion, mint, 2 Tbsp. fresh lemon juice, and 2 Tbsp. extra virgin olive oil in a small bowl. Stir in salt and pepper to taste. Let stand at room temperature until ready to use. Toss mini sweet peppers with 1 Tbsp. oil; sprinkle with desired amount of salt. Cook peppers in hot skillet over medium-high heat, turning occasionally, 8 minutes or until charred and slightly wilted. Transfer peppers to a plate; drizzle with 2 Tbsp. fresh lemon juice. Serve with feta mixture.

Jalapeno Bites

10685488_10154737013450055_551268053339777953_nI am highly addicted to jalapeno poppers but may never make them again after realizing how much easier these bites are to make.  And right now, easy is kind of necessary.  Next time I make them I am going to add some chopped, cooked bacon.  My hubby even suggested crab….with seasonings to taste like crab rangoon.  It is a great base that you could change up easily.

1 8 oz. package of softened cream cheese

2 c. grated Parmesan cheese

1 egg

4 jalapenos chopped (I remove the seeds and veins)

Combine all ingredients and roll about a tablespoon into a ball.  Roll in bread crumbs (I use Panko for the extra crunch).  Place on a greased cookie sheet and bake 10-15 minutes at 350 degrees.  (I was not at home so I didn’t have parchment paper and even with spraying the pan they stuck a little so be careful removing them from the pan)  Cool just a little but serve warm.  They are AMAZING.

Note: because I didn’t have fresh jalapenos I used a jar of Tamed Jalapenos.  It wasn’t quite flavorful enough for me so I added Pensey’s Sandwich Sprinkle seasoning.  You could really add any seasoning you want to the basic cheese mixture.

Crab Rangoon bites

Use the same recipe above but instead of jalapeno use the following ingredients:

  • 1 clove garlic, minced

    1 (6 ounce) can crab meat, drained and flaked

    2 green onions with tops, thinly sliced

    2 teaspoons Worcestershire sauce

    1/2 teaspoon light soy sauce

  • Combine, roll in a ball, roll in bread crumbs and bake 10-15 minutes at 350 degrees

Now I’m wondering what other options would be good.  I saw the original recipe on Trisha Yearwood’s Food Network show.

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Two-Ingredient Pumpkin Cake with Apple Cider Glaze

For the Cake:
1 Yellow Cake Mix ( I used a Spice cake mix and really liked the flavor)
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl.  Using a hand-mixer or stand mixer beat until well incorporated.  The batter will be very thick, but will come together nicely.

Pour batter into a greased  7 x 11 X 2 pan.  This is the small, rectangular-sized pan from your Pyrex set.  You know, the set you had to have when you got married and rarely ever used all the pieces.  Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean.  Do not overbake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you’re waiting.

Combine powdered sugar, apple cider and pumpkin pie spice.  Glaze should be thick but pourable.  Add more sugar or cider if needed.  Pour over the cake while still warm.  Reserve some to pour over each slice when served.

Serve warm or room temperature.