Originally Posted by LoathsomePete (Post 1284408)

Okay this was 100% experimentation and it couldn't have come out better.

Pete's Bleu Cheese Burger

Things You'll Need.

-Ground Beef
-Salt/Pepper
-Garlic Salt
-Egg
-Crumbled Bleu Cheese
-1/2 onion
-2 mushrooms
-Crema
-Heavy Cream

We'll start with making your hamburger patties first. In a mixing bowl add your ground beef, salt/pepper, garlic salt, and egg. Then with your hands start mixing all the ingredients together, adding more if you think you need it. Shape into a patty (or use some plastic wrap and a lid), put on a plate, cover with plastic wrap and put that in the fridge for 1 hour.

At about 55 minutes after putting the patty in the fridge, start chopping your onion so they are shaped like long strips and start frying them (preferably in a cast-iron pan). The trick to fried onions is to move them as little as possible. After about five minutes add your mushrooms (I did mine as 1/4" cuts all the way through the shroom). Once they've carmalized, add your heavy cream (I'd say about 1/2 cup if you're only making one burger) and let that sit for a minute or two, then start stirring. The crema is optional, but I found it helped thicken the mixture up quite a bit, and I used about 1/2 a teaspoon. The mixture will take on a beige color from the onions, and when it's starting to thicken, add a teaspoon of crumbled bleu cheese. You don't want to add too much because of how strong it is, and I used 2 teaspoons and it was a little strong. Stir that together and then turn it down to a low setting, stirring occasional so it stays fluid.

Now I'll leave you to your preferred method of cooking the burger, I had to pan-fry it because my oven is broken right now and I don't have a BBQ or George Foreman grill, but when it's cooked to your preferred state of doneness, put on a bun and scoop your bleu cheese sauce, pour on top of the burger and enjoy.

Originally Posted by anticipation (Post 1286407)

http://topshelfgourmet.com/wp-conten...oatcheddar.jpg

you guys just aren't looking hard enough.

Originally Posted by Plankton (Post 1286411)

I've made similar burgers, only "Juicy Lucy" style. Mmmmmm... might have to make some this weekend.

Originally Posted by LoathsomePete (Post 1286746)

I've always had a hard time trying to make a Juicy Lucy, they just seem to fall apart on me after I put them on the grill.

Originally Posted by FRED HALE SR. (Post 1286743)

Gonna try a Lobster Bisque this weekend.

Originally Posted by Urban Hat€monger ? (Post 1286751)

Don't throw the shells away when you're done picking the meat out, boil them for a good 9 or 10 hours and you'll have amazing fish stock.

Gives a fish pie a whole different dimension.

Originally Posted by LoathsomePete (Post 1286746)

I've always had a hard time trying to make a Juicy Lucy, they just seem to fall apart on me after I put them on the grill.

Originally Posted by FRED HALE SR. (Post 1286750)

I've seen some people put just a slight bit of egg in the meat before moulding to bind the meat and cheese.

Originally Posted by LoathsomePete (Post 1286763)

Interesting, so you basically make two thin patties, put your cheese on top of one, and then put the other patty on top of that. The way I tried it was by molding a patty into the shape of a bowl, filling the hollow area with the cheese and then making a lid. Then I would carefully combine the two, but the lid part would always break when I tried to flip it.

Originally Posted by FRED HALE SR. (Post 1286743)

Gonna try a Lobster Bisque this weekend. I'm not a huge fan but it was my girls pick so I agreed to bite the bullet and create this for her. Five star recipe apparently but i'm gonna scale down some of the proportions accordingly. One thing about making it yourself is you can season it to fit your own needs rather then follow it by the book.

http://www.google.com/url?sa=t&rct=j...ec17BaH36Q85dA

Hoping I'll be pleasantly surprised.

Originally Posted by anticipation (Post 1286768)

Man **** Bobby Flay. You want a bisque recipe? Here you go:

Get a pot of salted water to a rolling boil. The water should taste like the ocean, to give you an idea of how much salt to add. Drop them in and wait for it to come back up to a boil, then reduce to a simmer. After they're bright red and looking done, roughly 13 minutes for a 2 lb. lobster, take them out and shock them in an icebath immediately. Otherwise they'll get dried out and tough. Crack the shells and clean the meat, set aside for later. Take those shells, slather them with tomato paste and roast them until they are browned, then make a stock out of them. Use the roe and tomalley in the stock as well. Sweat mirepoix, parsley, fennel, leek, so no color (browning). The stock should take about 2 hours depending on how much lobster you have. Make sure it is at a slow bubble, and never boils. Strain the stock and reduce it by half, then add in aromatics (saffron, thyme, tarragon) while at a simmer. Slowly add cream, sherry, cognac, and red wine vinegar while whisking, it's important to emulsify the fats and liquids in the bisque or it will break. If you see a red liquid seeping out of the bisque then you know it's broken, but all you need to do is blend it back. I'd suggest blending it all and passing it through a sieve to give it a good texture. Adjust with salt/pepper and re-add previously cleaned lobster meat. Then go to town on that ****.

Originally Posted by Plankton (Post 1286765)

Yes. Be sure to pinch the edges all the way around.

Originally Posted by LoathsomePete (Post 1287202)

I'm going to try making this tomorrow for myself and my math tutor, can you tell me your recipe?

edit: Nevermind, I just worked my way through it like I was making a normal burger and it came out really well.

Originally Posted by anticipation (Post 1286768)

Man **** Bobby Flay. You want a bisque recipe? Here you go:

Get a pot of salted water to a rolling boil. The water should taste like the ocean, to give you an idea of how much salt to add. Drop them in and wait for it to come back up to a boil, then reduce to a simmer. After they're bright red and looking done, roughly 13 minutes for a 2 lb. lobster, take them out and shock them in an icebath immediately. Otherwise they'll get dried out and tough. Crack the shells and clean the meat, set aside for later. Take those shells, slather them with tomato paste and roast them until they are browned, then make a stock out of them. Use the roe and tomalley in the stock as well. Sweat mirepoix, parsley, fennel, leek, so no color (browning). The stock should take about 2 hours depending on how much lobster you have. Make sure it is at a slow bubble, and never boils. Strain the stock and reduce it by half, then add in aromatics (saffron, thyme, tarragon) while at a simmer. Slowly add cream, sherry, cognac, and red wine vinegar while whisking, it's important to emulsify the fats and liquids in the bisque or it will break. If you see a red liquid seeping out of the bisque then you know it's broken, but all you need to do is blend it back. I'd suggest blending it all and passing it through a sieve to give it a good texture. Adjust with salt/pepper and re-add previously cleaned lobster meat. Then go to town on that ****.

Originally Posted by FRED HALE SR. (Post 1288025)

Gonna make a mess of my kitchen this weekend. But its for a good cause. Honey walnut shrimp. I'm not usually one to like sweet sauces or sweet additions to my meals but this is one of the exceptions.

http://www.google.com/url?sa=t&rct=j...IEcdh9tUMTCeaw

Seems easy enough.

Originally Posted by FRED HALE SR. (Post 1291027)

Not easy enough. Came out decent but never again. I made a huge mess with the deep frying and it was like honey exploded all over the place.

Originally Posted by Madam Butterfly (Post 1291324)

Stuck with what to cook tonight...need some inspiration, please..

Originally Posted by FRED HALE SR. (Post 1291336)

Originally Posted by Plankton (Post 1291360)

Looks good. I'm working from home today (and yesterday... new fuel pump... long story), so I've got sausage, sauerkraut, potatoes, carrots, and a beer simmering away in the crockpot since the morning. Smellin REAL good!

Originally Posted by FRED HALE SR. (Post 1291409)

Sounds good man. Hopefully it wasn;t one of those fuel pumps with the inline filters you need the specialty tool for. I hate those things.

Originally Posted by Plankton (Post 1291460)

2004 Sentra, the pumps under the back seat. I like the easy button.

:beer:

Originally Posted by FRED HALE SR. (Post 1291462)

Yeah those are cake, did one for my girls sister awhile back. I hate doing the pumps on my truck they all have built on filters that take that easy off tool thingerbob. Nothing in life can be easy.

Originally Posted by Plankton (Post 1291466)

In-Tank is also quite the bitch. I'm no mech but I've worked on a couple outa necessity. But you know, topic and all.

Here's something related. I think...

http://i539.photobucket.com/albums/f...ps4f592d5c.jpg

Originally Posted by Madam Butterfly (Post 1292353)

This evening I cooked a reasonably nice meal...chorizo and scallops with sautéed leeks, pea purée and crispy potatoes...made a white wine jus too...tasted alright :D

Originally Posted by Plankton (Post 1291466)

In-Tank is also quite the bitch. I'm no mech but I've worked on a couple outa necessity. But you know, topic and all.

Here's something related. I think...

http://i539.photobucket.com/albums/f...ps4f592d5c.jpg

Originally Posted by Fluffy Kittens (Post 1292378)

That sounds lovely. I've only eaten chorizo out of all of that, but it still sounds lovely.:beer:

Originally Posted by Burning Down (Post 1292392)

I'd like to turn my car into a barbecue, but without cutting it in half, lol. My car's kind of boxy at the back though... no hatchback so it probably wouldn't work. :(

Originally Posted by Madam Butterfly (Post 1292838)

Fajitas tonight...then beer and pool at my local...:beer:

Originally Posted by Fluffy Kittens (Post 1292877)

I do that.

Except I'm too lazy to include tortillas or salsa. So it's basically just the spice fried with chicken breast, peppers and onions. Sort of a Mexican 'curry'.

I eat it like that.

Originally Posted by Plankton (Post 1292801)

I work at a steel fab shop so bring it on in and we'll set ya up. Shipping would be a bitch tho.