Marlene

Well chilled is a key to good grilled burgers. Room temp just doesn't work. Next time we want photos Chris.

I suggested to my husband we needed a smoker and he just looked at me. Hmmm, perhaps subliminal sleep messages will work.

Best keep that scotch out of sight of my husband. Strathisla is a favourite of his. Looking good Jack.

But I appreciate you alerting me to this Pan because in fact his white blood cell counts are way down and he's about to start a (very expensive) medication to assist with that. So I will indeed check with the doctor first thing on Monday!

That's interesting. He is now about to undergo his second chemo treatment and not once have we been told there are foods he cannot have. I'll add it to my list of questions for the doctor.

Ah, now when I make beer burgers, I don't mash them together so much.

There's a reason for that Chris. With the Peanut burgers you have to mold them firmly because there isn't a lot of binding to hold them otherwise. Mold firmly and chill, otherwise, they fall apart.

Definately full fat stuff. The more weight I can get him to gain, the stronger he will be. He's eating more now, although his next round of chemo starts on Monday so we shall see if that sets him back at all. He's developed a craving for Egg McMuffins. By the time I get them out to him they are cold, but he really doesn't care. For Monday's visit he has requested butter tart squares and spareribs and saurkraut, a dish he hasn't had since our youth, but loves to pieces. Guess I'll be cooking on Sunday.

All right folks. Peanut Butter Burgers. God given juiciness! It was a lovely day to grill here. The temp in the backyard at 6:00 p.m. was still a little over 30C. Yes, I know it says 36C, but it was in the sun, so take off 5 or 6 degrees. First you gotta get all the ingredients in the bowl. Salt, pepper, garlic powder, peanut butter, butter and some chopped shallots, ground sirloin or lean ground beef. Mix it up really really well: Form into patties and chill those suckers for at least two hours. More is always better. When it's time to grill, pre heat the grill for 10 minutes or so on high. Meanwhile, assemble condiments: One of these buns will be grilled, one won't. Old Cheddar cheese slices Any self respecting Grill Momma needs somethin to sip on while she's slavin' away over a hot grill: You don't have to, but I usually brush with a little bit of BBQ sauce. You don't need much Grill on med high heat. Turn after about 4 minutes. Note they are holding together nicely. I like my hamburg buns grilled, Ryan does not. Load em up with your favourite toppings, serve with some potato salad. In this case a mustard dill pickle potato salad There's no way I can get a picture to do justice to the juiciness of these babies. But then again, Ryan ate two, so they can't be all bad. Oh did I mention I actually grilled these my own self? I'm starting to scare me.

hey marlene - think these would work with buffalo? got some good canadian buffalo in the freezer ← Absolutely.

Real bacon bits for caesar salad, potato and spinach salads. Bacon and ham quiche, BLT's of course.

Yup. That method usually gives a nice texture on the outside too. Okay, on the meatloaf front, here's the big debate... red sauce or brown? ← Gravy please. Everything can be made better with gravy. Even meatloaf.

Peanut butter burgers are chillin in the fridge for tonight's dinner. This is as close as I've gotten to meatloaf in recent years, although possibly for the purposes of this cookoff it may not be considered meatloaf.

You can, or the burgers could be cooked under the broiler as well.

Peanut Butter Burgers

Chris, Chris, Chris. You have to try them. The peanut butter holds the burgers together without other stuff and they are the juiciest burgers going. I'll post the recipe shortly

Peanut butter burgers! Yes! Don't knock em till you've tried em folks. Trust me.

Good thing. Mine suck.

oops. I'm no help. I'd just buy a new one. But you get major points for this one. Have you tried turning it upside down and shaking it to see if it dislodges away from the cover?

Okra and grits. I wonder if I'll have managed to leave by then. Or be sick. Or have another accident. Or... just be plain drunk and not care.

I guess depending on how tight your lid was, evaporation might account for some of it. I'm in agreement with you on the taste. I did add it to my sauce and I didn't notice a whole lot of difference. Pot roast is pot roast I'm beginning to think! edited to add: never mind. I just re-read your post and you noted that you had it in a ziplock bag!

How did this turn out fifi? I think you're right and the meat does soak up some of the wine. I know I just marinated a roast for 36 hours straight with a full bottle of wine, and I found the same thing. I assume the aromatics soak up some as well.

So I haven't stopped braising yet! Tonight was a variation on Molly's Christmas Estouffade. I say variation because I didn't have any pig's feet, and I didn't serve it over pasta. I made mashed potatoes instead. I didn't take any pictures today, just too busy, but this was very very tender. Of course, it tastes like - pot roast. By far though, my favourite recipe from Molly's book is the Caribbean Pork Shoulder that I made during the tag team blog last week. Caribbean Pork Shoulder This is one amazing braise. And finishing it in the oven to get that skin extra crispy is briliant. This is one that I'll want to keep a stock of pork shoulders on hand for.

Fresh fruit is always a good idea. He is now able to sit in a wheelchair so we've been taking him down to the cafeteria for dinner most nights. The food is better, and it's better for his spirits to be sitting at a proper table and eating with us. I'll have some leftover braised pot roast and some cookies to take to him tomorrow though.

I don't think finger foods became all that popular in England until the Victorian age, but during the Elizabethan period, lemon and raspberry curds, marzipan and puddings were popular. Oh and the Elizabethans considered garlic to be an aphrodisiac. Looking forward to this, Jack.