Another one from our buddy Finley.
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So, I cooked hamburgers tonight for the first time in about 3 years. In doing so, I realized this recipe might pass muster for the legendary Fatty Cookbook- and you might like it too.
Hamburgers
2 lbs ground meat (ground chuck would likely work best
2 large eggs
1 handful (about 1 cup) shredded Colby Jack cheese
1-2 packets onion soup mix
seasoning (preferably Cajun seasoning)
Combine all ingredients in 1 large bowl, making sure to mash them all together really well. You want a good mix throughout the burger meat of the cheese and the onion soup mix. Season to taste, and mix well.
Cook as preferred (pan fried works well, but on the grill ain't bad either). Serve as desired.
P.S. I thought of a possible other recipe that I'll try- egg nog French Toast. Use eggog as the base rather than cream.
I will get to work on that egg nog toast, chief. Thanks again!
Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts
Nov 10, 2009
Sep 3, 2009
The Godfather
This is a sandwich served at Zunzi's in Savannah GA. It is the most delicious sandwich ever. EVER!
French bread: Nice crust, dense inside, foot long.
Andouille sausage: Spicy. As much as you want. Grilled and cut lengthwise.
Chicken breast: Marinated in red peppers, basil, lemon pepper. Grilled along with the sausage. Cut in strips.
Marinara sauce: Do you have my marinara sauce recipe? Oh, you don't? I'll post that soon, promise.
Slice the french bread sandwich style. Lettuce, spinach, several slices of mozzarella cheese, sausage and chicken, topped off with marinara.
I am assuming this bread is fresh baked, so "toasting" the sub is not necessary. The hot ingredients will melt the cheese without wilting the spinach, and this is the secret to the deliciousness of the sandwich.
DO NOT substitute the Andouille for some inferior type of sausage. That chicken marinade is the restaurant's suggestion, but I guess you can do whatever you want. The Andouille is non-negotiable.
French bread: Nice crust, dense inside, foot long.
Andouille sausage: Spicy. As much as you want. Grilled and cut lengthwise.
Chicken breast: Marinated in red peppers, basil, lemon pepper. Grilled along with the sausage. Cut in strips.
Marinara sauce: Do you have my marinara sauce recipe? Oh, you don't? I'll post that soon, promise.
Slice the french bread sandwich style. Lettuce, spinach, several slices of mozzarella cheese, sausage and chicken, topped off with marinara.
I am assuming this bread is fresh baked, so "toasting" the sub is not necessary. The hot ingredients will melt the cheese without wilting the spinach, and this is the secret to the deliciousness of the sandwich.
DO NOT substitute the Andouille for some inferior type of sausage. That chicken marinade is the restaurant's suggestion, but I guess you can do whatever you want. The Andouille is non-negotiable.
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