Local Folks Foods

Excellent Kosher Food

April 29, 2010

Serious Double Cheeborger

OK burger fans. Does this look good or what??? THIS is what I call a cheeborger (cheeseburger). Wait a second. My title says it's a double cheeborger (cheeseburger). That's right friends. It is a double. I did it like this

First I took 2 8 oz hand made patties (not sure if I used 95% or 85% lean but that doesn't matter and might have been more than 8 oz) and cooked both (season with the flavors you like. I used salt, pepper, garlic, cayenne, hot paprika, oregano, parsley, and a few other things I managed to forget). Then I grilled onions and after I turned the onion, I splashed some habanero sauce on them.

Lastly, I built it. You can see the top layer- burger, onion, and swiss cheese. The bottom layer separates the top level with onions, swiss cheese, Velveeta, and some salsa (you can’t see the bottom level because the separating level covers it). I didn't have a bun so I used wheat. I topped it all off with Butch's BBQ Sauce (thermonuclear) & Miracle Whip. Served with a pickle (ok, 2 pickles) and a nice handful of chips!!!! As I have said before, you may not get style points here but I PROMISE it will taste good!! So good, I'll put the picture below here too. Getting any inspiration??


Dried Mushrooms

I had an opportunity to get some dried mushrooms- free!!! Marx Foods had a recent promotion on a food Internet blogsite where they offered free samples of dried mushrooms. I actually got them yesterday and the picture is below.

The dried mushroom sample set all listed from left to right:
Top row: Porcini, Dried Lobster
Middle row: Shitake
Third Row: Southwest Mix, Chanterelle
Bottom row: Matsutake, Black Trumpet

Justin Marx from Marx Foods sent this to me in an email. I will use these and seem to be very good reference to have (thanks). "Here are a few links to get the creative juices flowing:

About the Different Varieties

All mushroom recipes

Dried mushroom recipes

Wild Mushroom Season Chart

What is and Isn’t a wild mushroom?

What is a Wild Food?"
I would like to thank Justin and all at Marx Foods ( for extending me (and others) this offer. It seems like they have other great product. If they want me to test some other stuff (except seafood), I would be glad to do it!!! I actually made something with the shitake mushrooms last night and will post what I did in the next day or so.

April 7, 2010

Chili Man Chili

As I wrote last week, I said I had a few things I was going to add. Did I let you down??? OK. This is about products I like. From time to time, I will create a post on the various food products lines I've consumed and offer an opinion. Chili Man - quick easy chili. That works for me!! Of the store-bough chili products on the market, Chili Man is one I like a great deal. Simple flavors and yes, I add my own touch to it. We all like the quick and easy at times and this is a perfect example. I prefer no beans but they do have a solid product line including a vegetarian chili. This is pretty short and sweet.

How easy is this- the set up. I chopped up some onions, added some garlic (fresh or powder), cayenne pepper and some cheese (I used Velveeta here but any cheese will do the trick). If you have some macaroni, rice or some tasty complement, just pour it over once this has been cooked. If I had some roasted peppers (or something similar), I would add that as well.

I cooked this for about 90 seconds and before you know it.......................

....a nice bowl of tastiness!! I could add more raw onions at this point. I could add some sour cream and salsa. Of course, I would have my bottle of habanero hot sauce close by (that's a given). For the record, I do not work for the company, know of anyone who does, and have no financial interests in Chili Man Chili products.

April 6, 2010

Lamb Unsilenced: Easter Dinner Leg of Lamb

Well after a slight sabbatical, I FINALLY created a new post (one of many soon to come). Dinner this Easter was leg of lamb. One of the best lamb dishes I ever had was at Joe’s Bar and Grill in Kihei, Maui (literally next to Wailea). The place is the named after Joe Gannon, former Road Manager for Alice Cooper among other acts, whose wife is well-known chef Bev Gannon. It was an herb crusted rack of lamb. It wasn’t cheap but DEFINITELY worth the time.

So above is the finished product. I tried my best to recreate that fine crust I enjoyed at Joe’s and it did come out pretty well. My parents seemed to enjoy it. This was a 10 lb leg. This was done in a few different stages but didn’t think to take pictures of each step. I don't like buying one that has been preseasoned because I know I can season it to my liking.

Stage one involved getting some flavors to complement the meat. I used the following:
- This is where I would debone the lamb should I decided to do so. I did tie the lose pieces together before I went to the next step.

- Pierce the skin of the lamb with a knife (in a way you would when cooking a duck).

-  Take some olive oil and your choice of mustard. to your liking. Use enough of each to cover the leg.  Spread the olive oil on first (enough where you can cover the entire leg) and season with oregano, kosher salt and pepper. I mixed 2 cups of mustard. Then spread the mustard (I used Dijon, but Creole, honey, spicy brown or a similar type. I would not use basic yellow mustard because it has no flavor and German mustard might be a bit too strong).

- One warning is to beware of using too much salt. This is one cut of meat that you can ruin pretty quickly by oversalting.

- If time allows, cover and let it sit in the refrigerator overnight. This is what I did here.

- You can also cut the end shank off and cook it apart from the lamb.

Stage two is the crust. The follow is what I did:
- Mix the following in a bowl- bread crumbs (I used about 2 cups), 4 tablespoons of rosemary and thyme, *garlic (fresh or powder), ½ cup parsley, 3 tablespoons, and ½ cup of olive oil, kosher salt (1-2 teaspoons) and pepper (at least 2 tablespoons). I also added 4 tablespoons of cayenne pepper and 2 tablespoons of  dry paprika (Hungarian hot is what I prefer but Spanish pap will also do the trick). For some, cayenne and paprika might be a bit powerful for some

- Once the mix is created, cover one or all sides of the lamb.

- *= Garlic is excellent on lamb. You can add as little or much as you wish. I would say at the very least 1-2 tablespoons of powder or 2-3 cloves of fresh garlic. I would use much more than that as you will read below.

Stage three is cooking it. I placed the lamb in the oven. Cover with foil. Since I could not find my rack, I just placed it in a roasting pan. I started cooking the lamb at 400 degrees for about 15-20 minutes. Then I lowered the temperature to 375 degrees and cooked for another 20 minutes. Finally, I lowered the temperature again to 350 degrees for about 1 ½ hours. Once the leg of lamb is done, let the meat rest for at least 15 minutes.

I was cooking for my parents and they generally like lamb medium to medium well. The times can vary due to the size of the leg and how well (or rare) you want your meat. A meat thermometer is a perfect tool for this. Wherever you want your meat to be, use the thermometer to be your guide. If the bone is still in, remove the leg when it’s about 15-20 degrees less that where you want the service temperature because the meat will still cook while resting. Then serve. You can take the drippings and make gravy or a sauce if you wish by using 1/4-1/2 cup of stock or whatever liquid you prefer to use. Whatever thinkening agents you use nomally, use them.

Here's a short list of what I may do next time around
- Debone the lamb and consider stuffing the leg with rice or a dressing.

- Add at least 10 garlic cloves (I would probably add 15-20 cloves).

- Cook at a lower temperature for a longer period.

- Make a sauce (or two).

- Roast some veggies while cooking. It will provide incredible flavor but serious fat. This is a once in a while dish so should you normal eating habits are good, this should not hurt you.

- It was served with mixed greens (mustard and turnup) and mashed pototoes. With the mixed greens, I might used prosciutto while cooking. Also conside making rice or better yet, mac & cheese (made with 1 part cheddar & 1 part goat's milk cheese). The side dish I had on my Wailea adventure was goat cheese macaroni. As Guy Fieri would say- money!!!

By the way, the shank tasted VERY good on its own (as you can see below)!!! The shank below I would guess is between 6-8 oz of meat but very tasty.