Couzan Billy Burger

Well I did get to testing a new burger a while back...just haven’t posted it yet. It is fairly unique and combines some tastes you may not think work. Give it a try......

Cut thick slices of red onion...about 1/2 inch for you onion lovers...thinner for the rest of us!

Grill these over low heat and apply your favorite BBQ sauce to both sides. Be careful not to burn
and over cook. Set these aside and cover loosely with foil.

Then prepare your burger as you normally would and toast your buns.

Place the onion slice on the bottom bun and then the burger and top with your favorite bleu cheese dressing. This topping can be homemade very easily. Here are a couple of ideas......

Mix bleu cheese with butter. Just enough butter to prevent the cheese from crumbling.

Mix bleu cheese with Mayo or sour cream, add some salt and pepper and a few drops of Tabasco sauce. I mix mine with Miracle Whip and Tabasco...again just enough to prevent the cheese from
crumbling. I do this in my little hand processor.

I will try to get more accurate measurements this weekend for the above bleu cheese dressings

Corned Beef Sandwich Spread

4 tablespoons sharp cheese, grated
2 tablespoons mayonnaise
1/4 pound cooked corned beef, chopped
6 tablespoons minced sweet pickle
2 teaspoons finely minced onion
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper



Blend cheese and mayonnaise until smooth and soft. Add remaining ingredients. Mix until all
ingredients are well blended. Store in refrigerator.

Makes 12 sandwiches.

Corn Dogs

1 cup flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup cornmeal
2 tablespoons shortening
1 egg, lightly beaten
3/4 cup milk
1 pound hot dogs
Vegetable oil (for deep frying)
Catsup
Prepared mustard




Sift together dry ingredients. Stir in cornmeal. Cut in shortening until mixture resembles coarse
meal. Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden Popsicle
sticks into end of each hot dot. Coat evenly with batter. Fry in deep oil heated to 375 degrees F
until brown.

Drain on paper towels and serve with catsup and mustard

Coney Island Hot Dogs

1 pound ground beef
4 tablespoons shortening
1 large onion, chopped
2 cups thick tomato purée
1 teaspoon cumin powder
1 teaspoon chili powder
1 clove garlic, minced
1 teaspoon salt
16 to 20 hot dogs



Brown beef in shortening, mashing as it cooks so meat will not be lumpy. Add onion when meat is half cooked. Add remaining ingredients, except hot dogs, and simmer about 30 minutes.

Serve hot with hot dogs and buns.

12 kettle-cooked hot dogs

12 heated buns
Mustard
Chopped onion


Coney Sauce

1/2 pound ground beef
1/4 cup water
1/4 cup chopped onion
1/2 teaspoon MSG
1 garlic cloves, minced
8 ounces tomato sauce
1/2 teaspoon chili powder
1/2 teaspoon salt



Sauté the ground beef. Stir in remaining ingredients and simmer uncovered for 10 minutes.

Colorful Pepper and Mango Quesadillas

2 teaspoons vegetable oil
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1/2 red onion, chopped
1 teaspoon chili powder
1 teaspoon oregano leaves
1 ripe but not too soft mango, peeled, seeded and chopped
1 tablespoon chopped cilantro
Juice of 1 lime
1 serrano or jalapeno chile, minced, or some crushed red
pepper flakes to taste, optional
Flour tortillas (great to use two or three different colors/flavors)



Heat oil in large nonreactive skillet over medium heat. Add peppers, onions, chili powder and
oregano. Sauté 2 minutes until softened. Add mango, cilantro, lime and hot pepper, if using. Stir
to combine well; let cool.

Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree
servings.

For each quesadilla, spread 3/4 cup filling over the tortilla. Spread 2 tablespoons of your favorite
salsa over the filling. Sprinkle 1/2 cup shredded cheese over the salsa and top with the second
tortilla. Quesadillas can be assembled a day before cooking and stored stacked on a plate,
covered well in your refrigerator. Bake quesadillas on a baking pan in a preheated 375 degree F
oven 10 minutes or sauté them in a nonstick pan sprayed with no-stick cooking spray. Cook 2
minutes on each side until lightly browned and cheese is melted. After cooking, cut into 2-inchwide wedges and garnish with cilantro sprigs.

Serve with salsa and sour cream.

Coconut Hot Dogs

Oil (for frying)
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/16 teaspoon white pepper
1 1/2 teaspoons oil
1/2 to 2/3 cup beer (at room temperature)
6 hot dogs
1 cup coconut, slightly chopped
3 tablespoons flour



Heat oil to 350 degrees F.

Combine flour, cornstarch, salt and pepper. Stir in 1 1/2 teaspoons oil and desired amount of beer so batter is not too thin. Coat hot dogs with batter, lifting out of batter with a fork. Sprinkle with coconut. Roll lightly in flour. Fry hot dogs one at a time in oil until golden. Heat in 275 degree F oven for 8 to 10 minutes until center of hot dogs are heated.

Coca-Cola® Sloppy Joes

1 1/2 pounds lean ground beef or turkey
1 large onion, chopped
1 cup Coca-Cola®
1 cup thick, tomato-based barbecue sauce
6 hamburger buns



In a nonstick skillet over medium-high heat, brown the beef or turkey with the onion until onion is soft and meat is no longer pink, about 5-10 minutes. Reduce heat to medium; stir in cola and
barbecue sauce and continue to cook, stirring occasionally, until sauce is thickened to desired
consistency, another 10-15 minutes. Season to taste with salt and pepper.

Toast cut side of buns, if desired, under broiler or in a skillet. Heap mixture onto buns. Serve.

Makes 6 servings.

Per serving: 385 calories, (percent of calories from fat, 35), 27 grams protein, 34 grams
carbohydrates, 2 grams fiber, 15 grams fat, 75 milligrams cholesterol, 645 milligrams sodium

Chorizo/Beef Picadillo (Chorizo/Beef Filling)

2 1/2 tablespoons olive oil
2/3 cup green chiles, minced
2/3 cup onions, minced
2/3 cup potatoes, minced
3 cloves garlic, minced
Heaping 1/4 teaspoon salt
Heaping 1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
8 ounces chorizo
1 1/4 pounds very lean ground beef




Heat olive oil in a skillet over moderate heat and add green chiles, onions, potatoes and garlic.
Sauté the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10
minutes, stirring often. You may have to add a little more olive oil to keep the vegetables from
sticking.

Add tomatoes and continue cooking for 3 minutes, stirring often. Add salt, cumin and oregano
and cook for 1 minute. Add chorizo, breaking it up and stirring it into the vegetables. When the
chorizo has browned and released most of its fat, add the ground beef, breaking it up and mixing
it with the other ingredients. When the ground beef has browned, cover the skillet, turn the heat to very low, and simmer, stirring occasionally, for 10 minutes.

Makes about 4 cups.

Chili Dogs

1 (16 ounce) can chili or homemade chili
1 pound hot dogs
1/2 cup chopped onion
1 cup shredded Cheddar cheese



Heat chili in saucepan. Grill or broil hot dogs about 4 minutes. Put hot dogs on toasted hot dog
rolls, top with chili, onion and cheese.