Hamburgers - Secret 3 Meat Recipe

Hamburgers - The American Meal.  Come on Dad you need to have a special hamburger recipe or least one that only you take the time to mix up and grill outside.  This one is not for cooking inside, this is an outside on the grill only recipe.

I stole this idea from an article about meatloaf. The experts say that the best meatloaf combines three different meats.  I don't recall all the  reasons and I don't want to search for the article.  You can do that if you want.  Maybe sometime later I will search and update this article with the link.

Anyway, after making these burgers many times here is my recipe:

4 lbs ground meat

1/2 lb of ground lamb*

1/2 lb of ground pork

• Mix the meat together in a large bowl and use your hands.  Your kids will want to do the mixing for your.  I suggest you let them.  It is fun for them and cleaner for you
• Weigh out 1/3 lbs (5.3 ounces) of meat and roll into a ball. Weigh meat on a scale.
• Gently mash round blob of meat into a patty. I place the blob on a small plate and mash with my palm
• Place patties on a tray.  I separate the layers of patties with plastic wrap.
• Store in refrigerator until ready for use.
• Grill over medium heat until they are at your preferred doneness (my word)
• Add cheese for a minute or less at the end of grilling

Hanni helping to weigh the meat, while I mash into patties

Giving Instructions to the Cameraman

Making hamburgers is serious business

First layer down and stretch wrap applied

*Note - Lamb is expensive so I sometimes cut the amount to 1/4 lb and increase the pork to 3/4 lb.

Everybody Loves Waffles

On a typical Saturday morning pancakes are the meal of choice (which I wrote about here and here). But sometimes a change up is called for and that means waffles.  Now waffles meet even more of the Dad Cooks criteria than pancakes which is always a good thing.  Plus anytime you can use a gadget it is a bonus.  

So I love to get up early, take the waffle iron out of the closet (yes, I store it in the coat closet), mix up the batter, and let Gina sleep in or take a long morning shower before anyone else uses the hot water.

My recipe is based on this cookbook.

 The Loved and Well Used King Arthur Cookbook

 It is so easy to make from scratch I'm not tempted to use a box mix. Also, I enjoy the satisfaction of crafting a meal from the simplest ingredient list possible.

Recipe:

          4 Cups Whole Wheat Pastry Flour

          1 Tablespoon Baking Powder
          1 Teaspoon Baking Soda
          1 Teaspoon Salt
          3 Tablespoons Sugar (Add more or less per your taste)
          Milk + 1 large spoon of Yogurt so that entire amount equals 1 Quart
          4 eggs
         Half to Whole stick of butter melted (depending on how much you like butter)

• Mix the Flour, Baking Powder, Baking Soda, Salt and Sugar in large bowl.  Make sure to mix well.
• In another container scoop one large spoonful of yogurt and pour enough milk so that together they measure 1 Quart (you can skip the yogurt if you don't have any)
• Add 4 eggs and stir well
• Add melted butter and stir again
• Slowly pour liquid into the Dry Ingredients while stirring.
• Do not over mix. Mix well enough to leave no dry ingredients and then stop.  Lumps are good!
• Let sit for 15 minutes
• Now you are ready

*If you or your family are very sensitive to whole wheat's sometimes assertive flavor, try substituting 2 tablespoons orange juice for 2 tablespoons of the milk in this recipe. The orange juice tames whole wheat's potentially tanic taste, without adding any citrus flavor of its own.

The critical part of cooking waffles is making sure the iron is hot. So I turn the iron before I even begin gathering ingredients.  That way it is plenty hot and ready when I'm ready.

My waffle iron is a cheap one and has worked well for many years.  I don't recommend spending a bunch of money on a tool that you don't use often.  

Pour one cup of batter onto the hot iron. 

Batter on the iron, ready to cook.

The waffle doesn't fill the entire iron but I like it this way since there is less mess and the clean up is quicker.

Waffle ready to eat!

While Peter and Hanni are waiting for the waffles they lounging around in anticipation.  The noise I make in the kitchen getting ready is just load enough to get them out of bed.  For some reason it doesn't seem loud enough to get anyone over the age of 13 out of bed.

Maple Syrup Recipe

 

As promised in my pancake recipe post - here is my maple syrup recipe.  I found this in the More-With-Less Cookbook.  Over the years I gradually decreased the amount of sugar to eliminate the problem of sugar precipitating out after sitting in the refrigerator.  I love sugar as much as the next guy but figure if it is precipitating out  it is wasteful and reducing the amount won't affect the taste.

Warning - once you try this you will never want to go back to Mrs. Butterworths! 
And I loved that stuff when I was a kid.


Recipe

3 - Cups Water
1 - Cup Brown Sugar
4 - Cups White Sugar
1 1/2 -  tsp Maple Flavor
1 1/2 -  tsp vanilla

• Measure water into sauce pan
• Measure sugar (white and brown) into sauce pan
• Stir
• Turn heat on high and bring to boil

Boiling Maple Syrup

• Turn heat to Low
• Cover for 1 minute - Time is not critical just want to make sure all the sugar is dissolved   Sometimes I don't cover the pan and just let it boil.  
• Remove from heat and let cool for a couple minutes
• Measure vanilla and pour into pan
• Measure Maple Flavor and pour into pan.
• Stir

Here is our beloved syrup container - an old peanut butter jar

Our Beloved Syrup Container

Now your ready enjoy!

Pancake Day - A recipe

In honor of National Pancake Day I present my own recipe.

Almost every Saturday morning I get up and make pancakes for everyone. I estimate that on more than 90% of the Saturdays since 1990 I have cooked up pancakes.  That would be 1076 pancake mornings.  So this recipe has been field tested and changed through the years.

A couple notes about this recipe.  I only use whole wheat flour and we grind our own flour.  I realize that is a little hard core but once you meet Gina you will understand.  I grew up with Bisquick pancakes and it took me awhile to appreciate the whole wheat flavor. Now, I would never go back to the bland tasting Bisquick.  Whole Wheat All the Way for me.

Recipe:

Dry Ingredients
4 cups whole wheat flour - I prefer to mix half pastry flour and half bread floor.  Their is real division in our family over this mixture but this half and half is ok with everyone
4 tsp of baking powder
2 tsp salt
2 Tbs of Brown Sugar

Wet Ingredients
4 Eggs
3 1/2 cups Milk
1/2 cup plain Yogurt (If you have Orange Yogurt use that - it really cuts down on the bitter flavor of whole wheat that bothers newbie whole wheat eaters)  You can skip the yogurt and use more milk if you don't have the yogurt available
4 Tbs of Butter

Directions:

1. Measure out 4 level cups of flour into a large mixing bowl.  For best results whisk the flour before measuring. You want some air in the flour
2. Measure out the baking powder, salt and brown sugar into the mixing bowls.
3. Whisk all dry ingredients together well.
4. Heat up your skillet now and melt the butter in the skillet.  While the butter is melting.
5. In a separate bowl measure out the milk. (Actually I use a very large measuring cup to mix all the wet ingredients.
6. Mix the eggs yogurt and milk together.  When butter is melted add to liquid and mix well.
7. Pour wet ingredients into dry mixture.  
8. Mix only until their are now more dry ingredients.  Lumps are good but not huge lumps. It should be runny not thick.  The batter will thicken up as it sits
9. Let mixture set for 15 minutes before using.  Bubbles will form on the surface.
10. Now you are ready to cook.
11. Enjoy

I also make my own maple syrup. 

Sunday Morning = Eggs Cooked to Order

Sunday morning at the Snider House means -  eggs for breakfast. I love getting up before church and cooking eggs to order for anybody in the house.  

See how happy Hanni is as she gets ready to dig into breakfast!

I'm not much of a cook.  Gina has to be really sick before even considering me as an option to pinch hit. Breakfast is the one meal I have confidence cooking. I suggest all Dads master breakfast for a couple reasons:

1. Create a memory for you kids that will last way beyond their childhood. 
2. Give your wife a break from the routine.  She can sleep in a little and also take extra time to get ready for church.  Trust me, she will appreciate it.

My breakfast repertoire consists of easy to master items:

• Eggs - Any Style
• French Toast
• Pancakes
• Waffles

Sunday morning is dedicated to eggs.  I'll cook as many eggs and in any style for those who are up in time to squeeze in breakfast before we drive off to church. 

When all the kids were still at home I would easily cook up 2 dozen eggs.  Now, I'm down to just two kids regularly feasting on eggs with me.  For some reason everyone above the age of 13 would rather sleep until the last minute. 

Another suggestion for Dads - Buy a cast iron skillet and claim it as your own.  Of course anybody can use it but since I am the predominate user it is referred to as Dad's skillet.  The cast iron holds heat and cooks more evenly than other types.  I've had the one in the picture as long as we have had kids. 

Here is a picture of two eggs cooking.  You can see three in a bowl because I always crack them in a bowl first to make sure there are not bad eggs. 

The last picture is included as a special bonus.  Some of the older kids get up late and even need a little pick me up in the morning.  Sometimes I make coffee for them.  Autumn likes a hot Americano in the morning. So here is a picture of Autumn and the Americano.  Autumn is on the left completely covered by a blanket. She can't believe I would take a picture of her before she is fully dressed.

Checklist for a Dad Recipe

Every guy should have a few go to meals or side dishes.  For a dish to make the "DAD LIST" a few critical criteria must be met:

• Taste Amazing - I rarely cook and when I do it needs to be impressive.  
• It has your signature - I want everyone in the family to say  - "We love when Dad makes ________". I want to make a memory as much as I want to make a meal.

Involves fire or the grill - It is way more fun to cook with fire and the kids love it.  The grill is a good backup because it is still outside

Your kids can help and they will actually enjoy helping.

• Your wife likes when you cook it and would prefer not to go to the hassle of making it.  I add this because once my wife starts making a dish it is always better than when I make it.
• Breakfast items are really good choices because your wife can get some extra sleep or spend the morning getting some time to herself.
• Use a piece of special equipment for example - waffle iron.  I also have a cast iron skillet that everyone calls "Dad's Skillet.

Cooking For Dad - A few Hints and a Recipe!

Every guy should have a few go to meals or side dishes.  For a dish to make the "DAD LIST" a few critical criteria must be met:

• Taste Amazing - I rarely cook and when I do it needs to be impressive.  
• It has your signature - I want everyone in the family to say  - "We love when Dad makes ________". I want to make a memory as much as I want to make a meal.
• Involves fire or the grill - It is way more fun to cook with fire and the kids love it.  The grill is a good backup because it is still outside
• Your kids can help and they will actually enjoy helping.
• Your wife likes when you cook it and would prefer not to go to the hassle of making it.  I add this because once my wife starts making a dish it is always better than when I make it.

One of my recipes is Grilled Brussels Sprouts:

I know you are thinking, nobody likes brussels sprouts.  I had that ignorant opinion until trying this amazing recipe.

The full recipe is below the pictures.  I just want to add a few comments.

• The ingredients are likely found in your pantry
• Buy good quality Smoked Paprika.  The quality really varies between brands and price.

Brussels Sprouts - Ingredients

• A stalk of Sprouts usually yields about 3 lbs of vege goodness.  Normally I cook 2 lbs and refrigerate 1 lb for cooking a couple days later.
• Microwave for 4 minutes if cooking 2 lbs at once
• Don't use a skewer.  It just takes longer and doesn't add anything to the flavor.
• For my taste, more pepper is necessary.  I always think more pepper is needed, it is the secret ingredient to separate Dad cooking from Mom cooking.
• Do not skimp on the olive oil, you need all of it but you don't need more than called for in the recipe.

Most often I use the grill but if the weather is nice, using an open flame is fun and guaranteed to get the kids helping.  Also if you have trouble getting your children to try eating these sprouts, seeing them cooked on a wood fire is great motivation.

 A benefit of using the fire ---- You can roast marshmallows!  More Dad points.

I love Peter's expression and Hanni's wardrobe.
Doesn't Peter look like he is up to no good.

Ingredients

• 1 pound Brussels sprouts, as uniform in size as possible*
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dry mustard
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• Directions

  *Cook's Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.

  Heat a grill to medium.

  Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

  SERVES: 4; Calories: 126; Total Fat: 8 grams; Saturated Fat: 1 grams; Protein: 4 grams; Total carbohydrates: 11 grams; Sugar: 2 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 509 milligrams

  Original Recipe - Alton Brown

  
  

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