Sammy's obviously telling me something:
I'm guessing he's letting me know it's time to start grilling again. To start out I thought I'd try something a bit different, so we came up with Lamb Burgers. Most recipes that I've read use a 50-50 mixture of lamb and ground beef, so that's what I stuck with. First to North Park Produce for some ground lamb, then a quick trip to Iowa Meat Farms for some ground sirloin. Back home we got the charcoal going and made them patties.
Lamb Burgers
1 Lb Ground Lamb
1 Lb Ground Sirloin
1 Large Onion Diced
Salt
Pepper
Granulated Garlic
1 - Mix ingredients - do not over mix.
2 - Form into patties.
3 - Grill away
I wanted something a little different for the "spread" as well. So thought I'd attempt to make a "Lebanese - style", garlic paste/sauce. I just went for a straight forward sauce, and didn't add any secret ingredients, like bread or potatoes, or what not.
Garlic Sauce
3 Whole Heads Garlic cloves peeled and separated
1/2 Cup Lemon Juice
2 Tsp Salt
1 1/2 Cups Extra Virgin Olive Oil
1 - Combine garlic, lemon juice, and salt in a blender.
2 - Blend until a smooth "paste" is achieved
3 - While blender is running, slowly add olive oil into the blender in a thin stream until the mixture thickens.
4 - Refrigerate. The sauce will last up to a week in the refrigerator, though the "pungency" will weaken over time.
A quick note: I think next time, I'll use canola oil. I didn't really care for the taste olive oil gave to the dish. Olive oil also gave the sauce a slightly green tinge. I may add some mashed potato to thicken the sauce out a bit, and maybe cut down on the lemon juice as well. Still the sauce was pretty tasty.
We've also been infatuated with these chips:
They are Cassava Chips, and if I'm to believe the label; are lower in Cholesterol and fat than Potato Chips. The chips are slightly sweet, yet still crunchy.
Kirk,
Ohhh the burgers, and the chips look so good! I can just about taste the burgers. I have to agree I have been dissapointed with olive oil in some instances. Easpecially in baking it has let me down.
Sammy is so cute, and I hope you gave all your Boyz a treat and didn't torture them so badly with the burgers...:)
Posted by: milgwimper | Sunday, 04 June 2006 at 10:12 AM
Yum!! That burger looks great. Gotta bring out the BBQ sometime soon!!
Posted by: Ben | Sunday, 04 June 2006 at 11:36 AM
Where did you buy the cassava chips?
Posted by: Reynila | Sunday, 04 June 2006 at 07:31 PM
Hi Mills - The garlic sauce was pretty good. And the "Boyz" did get their share!
Hi Ben - Yep, your right, taking that grill out of mothballs was over due! Good thing I had Sammy to remind me.
Hi Reynila - Got them at World Foods Supermarket - 5245 El Cajon Blvd. San Diego, CA 92115. I think they're really good!
Posted by: Kirk | Sunday, 04 June 2006 at 10:03 PM
Hi Kirk,
The burger looks great! It's something that I should try when I have a chance.
Posted by: Reid | Monday, 05 June 2006 at 02:35 AM
Mmm that burger looks absolutely yummy!! I know what you mean about olive oil. It can be surprisingly 'stinky' or have a wierd taste when used in combination with some things, yet in others like char grilled veggies, its nice! Have you ever tried cassava chips coated with sweet chilli ? Its really addictive!
Posted by: Rachel | Monday, 05 June 2006 at 05:03 AM
It looks like someone is hoping for a very sloppy chef!
Posted by: Jack | Monday, 05 June 2006 at 04:52 PM
Hi Reid - It's really not too bad.
Hi Rachel - Cassava chips with sweet chili sauce, eh? I'd never even had cassava chips before these - so that's a combo I need to try! Thanks!
Hey Jack - They always hope - but they know they'll get their own "special" (no onions, salt, or pepper) version!
Posted by: Kirk | Monday, 05 June 2006 at 08:04 PM
Kirk, maybe look in your asian (try indo or malaysian type) supermarkets and the chips come pre-coated with the sweet chilli. If you see tapioca chips that style, try them too. They have a more thick texture but also quite tasty. The Indonesians use tapioca chips to garnish some of their soups eg. soto kambing (one I know you'll looove, a hearty goat soup) or soto jarkarta which has "mixed" beef bits in a coconut tasty sweet sour style soup. If you can't find any, drop me a line. I'd find some and mail the chips to you :D
Posted by: Rachel | Tuesday, 06 June 2006 at 05:58 AM
I'm drooling. Lamb burgers sound awesome. And yours look splendiricious. And those cassava chips! I love em too! They're made in Indonesia, IIRC. Damn tasty and addictive.
Posted by: elmomonster | Tuesday, 06 June 2006 at 10:10 AM
Hi Rachel - This was the first time I've seen them - and they are really tasty. I've found them at only 1 SE Asian Market here in San Diego.
Hi Elmo - Cassava Chip...mmm-yoso!!! I'd rather have them over regular chips any day!
Posted by: Kirk | Tuesday, 06 June 2006 at 10:27 AM
Kirk,
I have saved the recipe for the garlic sauce! LOL
Rachel,
You are making me hungry! LOL I have a weekness for chips...;P
Posted by: milgwimper | Tuesday, 06 June 2006 at 06:46 PM
oh me too me too!!! I will take chips over chocolate any day, any time!!
Posted by: Rachel | Wednesday, 07 June 2006 at 06:37 AM
Hi Mills - The garlic sauce is Ono, I'm going to have to work on a method to thicken it out a bit. somebody told me they used mashed potato??????!!!!
Hi Rachel - Ah yes, us Asians! I prefer salty-sweet, over sweet too!
Posted by: Kirk | Wednesday, 07 June 2006 at 08:55 AM
Hiya Kirk,
Do you happen to know of a Cuban market in San Diego? I'm just getting in to this cuisine and am having a tough time finding ingredients.
Love your recipe, makes me want to immediately fire up my grill...
Posted by: Candy | Sunday, 01 October 2006 at 08:38 PM
Hi Candy - I know that Tropical Star is more of a Puerto Rican Market, but it may have what you need:
http://www.tropicalstarrestaurant.com/tsmark.htm
Maybe someone out there knows???
Posted by: Kirk | Sunday, 01 October 2006 at 08:48 PM
Hi Candy - There's a small Cuban Market next to Andres on Morena Blvd as well.
Posted by: Kirk | Sunday, 01 October 2006 at 10:27 PM