Sunday, October 30, 2011

American Lunch Combo...Oven Spare Ribs / Pan-Fried Hamburgers / Potato Salad / Red Cabbage Salad/



I love American food because I nearly grew up with it ever since the age of 15. Today I would like to share with you a typical American lunch menu which I am sure many of you will like. It is composed of...



Serves 6
  • Pan-Fried Hamburgers
  • Oven Spare Ribs
  • Potato Salad
  • Red Cabbage Salad
A) Pan-Fried Hamburgers:
You need:
-  1 kg ground beef.
-  1 big onion liquified in your blender.
-  2 whole eggs.
-   ¼ cup olive oil.
-  Salt and freshly ground pepper.
-  Some very fine breadcrumbs if the mix is too soft.
-  1 dash of Worcestershire sauce (Lea & Perrins) on each patty.
Method:
-  Combine ground beef, onion, eggs, olive oil, salt and pepper.
-  Mix with your hand very well until you get a homogenous mixture. The more you mix the fluffier the patties will get.
-  Make 200 gr. patties  (about 7 patties).
-  Heat your non-stick pan.
-  Add fresh butter and olive oil so the butter will not burn.
-  Add your hamburgers and cook on high heat.
-  Add theWorcestershire sauce.
-  Continue frying until they are medium rare and taken a nice color on both sides.
-  Keep warm.
Befor
B)  Oven Spare Ribs:
You need:
-  4 full racks of spare ribs cut in individual ribs.
-  A sauce combination of the following:
  • 1 cup of  barbecue sauce smokey flavor.
  • 1 cup of Hot Heinz ketchup.
  • 1/3 cup of Chinese Spare Rib sauce.
  • 1/3 cup of Mushroom Flavored Soy Sauce.
  • 1/3 cup of Sweet Black Soy Sauce.
-  Freshly ground black pepper.-  A cookie sheet lined with parchment paper.
Method:
-  Place the spare rib pieces back to front in rows as in picture.
-  Pour sauce over ribs and brush well all the ribs.
-  Bake for one hour at 200 degrees C.

After Deeeelicious!

C)  Potato Salad: 
You need:
-  1.2 kg of potatoes boiled just right, peeled and cut in bight size pieces.  By just right I mean they must have a bight to them.
-  A dressing combination of the following :
  • 2 Heapful Tbsp. of mayonnaise.
  • 1 onion finely cubed.
  • 4 cloves of garlic passed through the garlic press.
  • 1 Tbsp. of cider vinegar.
  • 1 Red Bell Pepper diced.
  • Salt and freshly ground pepper.
  • ½ cup Olive oil.
Method:
-  Add olive oil to the potatoes as soon as they are cut and while they are still hot. The potatoes will absorb all the oil.
-  Let cool completely.
-  Add mayonnaise, garlic, onion, cider vinegar, salt, and pepper.
-  Taste salad and season according to taste.
-  Sprinkle cubed red bell peppers over the salad for color.
-  Cover with cling film and refrigerate.
Note:  Make potato salad the night before. It tastes much better the next day.
E) Red Cabbage Salad:
You need:
-  ½ medium red cabbage cut in quarters.
-  A mandolin.
-  2 Tbsp. of mayonnaise.
-  1 Tbsp. of hot Dijon mustard.
-  1 Tbsp. of prepare Colman's horse radish.
-  1 Tbsp. of olive oil.
-  Salt and freshly ground black pepper.
Method:
-  Slice the red cabbage ultra thin using the mandolin. Unless red cabbage is ultra thinly sliced, it takes forever to chew.
-  Combine mayo, mustard, horse radish, olive oil, salt, pepper, and mix well.
-  Pour over the sliced cabbage and mix well.
Note: You may have to use your hands to mix well since the cabbage is so thinly sliced. It will look like coleslaw.
Serve with fresh buns, onion rings, bbq sauce, ketchup, and chili peppers (for hot lovers).
Beer would be the best drink otherwise wine if you wish.
Enjoy!!
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2