Here's a quick breakfast that I enjoy making for the family. It's scrambled eggs and Swiss chard. Swiss chard is a great side dish to an egg breakfast. Chard is like spinach, but tastes better. It's meaty and earthy. Chard contains a lot of vitamins.
I recommend cutting off the stems from mature chard, but keep them if they're thinner than a pencil. Keep the mature stems for later stuff, like soup or baking. Add the young chard stems for some chewiness of the chard dish.
We've cooked charge in our test kitchen many tie. We know that chard isn't like spinach which has a lot of water content, so we add a small amount of water to cook it. We simply leave the leaves wet after washing. No need to add water to the pan. Cook a little until the chard feels tender.
This is one manly, hearty breakfast.
Nutritionists say to cook and eat like your grandmother did. Well, we've got a grandmother. And here's her simple tip to make steaks taste delicious.
That's Ann, great grandmother to my children, sitting at the table. She's the main resource to our cookbook publishing business.
Grandmother's tip to make steak delicious is to add a butter topping. That's it. No big deal. Right?
Two great pan-fried steaks.
Grandmother, who we call Gumma, immediately adds two very large pads of butter on top of the steaks as the rest. The butter melts and provides an a simple, yet amazing, taste to the steak. It also provides for a bit of gravy-juice for dipping pieces of steak as you eat. We believe the best butter comes from your local organic farmer. We use unsalted, organic farm butter that comes from cows that we visit every year in the farmer's field or barn.
Mashed potatoes is my favorite side dish to grilled steaks. After testing many different types of side dishes with steak plates, mashed potatoes is one of our best recommendations. It makes for a healthy, hearty meal for a family. Great recipe for paleo mashed potatoes (cauliflower).
We tested several different wines with the steak, with farm butter topping, and mashed potato dinner. Grandmother Gumma picked the Septima Malbec to pair with the steak and potato dinner. It's richly red with sweet tannins and tastes of strawberries that linger into a smoky oak finish.
Here are some tips to grilling juicy, meaty burgers.
You can ground your own meat, purchase patties, or make your own burgers with ground meat and other ingredients. That's what we're going to do in this recipe.
If you're going to ground your own meat, choose steak tips, grind it coarsely.
By adding a bit of salt before shaping adds flavor throughout the entire burger patty.
Shape the burgers with a dimple in the middle. This helps prevent bulging. If you have the time, freeze the patties for an hour. That will help hold the meat together as it cooks and provides a little more time to cook the meat on the grill just as you like it.
Premade patties are easy, but if you want to learn how to grill a beefy, juicy burger, cook like your grandmother did. Start with a few pounds of ground chuck beef from your butcher.
Stir in salt and pepper and a couple egg yokes. Shape the patties. Don't shape the patties too much, because that will make them a denser than necessary. Serve with toppings, like sauteed mushrooms, and some veggies.
Freeze for 30
After cutting the meat into pieces, you could freeze it. After 30 minutes, the meat should feel firm and pliable.
Then, grind the meat and butter all together. You can use a grinder or food processor.
Salt and Pepper
Add salt and pepper into the ground meat and combine.
This amount of meat could yield about 5 balls, formed by your hands. Give each ball a light squeeze. That's Alicia's grandmother forming the meat balls in her hands.
Then, shape each ball into a patty that's no more than 1-inch thick. Feel free to make the patties into any shape and size. My girls enjoy eating lots of little burgers.
With your thumb, dimple the middle about half-way into the thickness of the patty. If you want to freeze the meat patties, do it now for about 30 minutes.
Turn all burners on high. Scrape, brush, and oil the grill.
Add more salt and pepper to season both sides of the patties.
Throw the meat on the hot grill. Cook for about 4 minutes. This will achieve a good char mark and they shouldn't stick. Don't move them until the time is up. Then, use a spatula to flip.
Grill patties. Again, don't move them. The patties should releases from grill in about 4 minutes. Grill the meat until it reaches your desired temperature.
If it's not quite done to where I want them, I'll leave the patties on the grill, but adjust the burners. So, I'll turn off the front burners, slide the patties to the front, and leave the back burner on high. This will allow the meat to cook slower, without flame flares and excessive charring.
Spatula the patties to a nice big, white plate. Let them rest for a few minutes. While they're resting, you could toast the buns a bit on the grill. Careful not to burn them. I eat burgers on romaine lettuce. Don't laugh. Buns make me fluffy. I love paleo.
Serve. Don't forget the veggies, or at least a tomato salad.
Avoid Store Meat
Avoid buying ready-made burger patties from the store. We tested many types of ground meat, hundreds of pounds, and already-made patties, many dozens, from several organic grocery stores and good butchers. This meat will usually cook tough and dense, because it's ground fine and then tightly packed, which causes the protein myosin glue the meat together. Ideally, you want to grind your own meat and gently form it into juicy, tender patties.
Avoid Too Much Salt
Avoid adding too much salt into the meat mix. That'll make the burger tough. Just a bit of salt will help the meat hold its juiciness.