ShareThisWith the extra space in your freezer, fill it with food for those days that no one wants to cook.
Here are a few recipes to get you started.
READY-FOR-THE GRILL BURGERS AND SLIDERS
(Tested by the Pittsburgh Post-Gazette)
8 slices cooked bacon, chopped fine
1-1/2 pounds 90 percent lean ground beef
1 cup shredded sharp cheddar cheese
4 teaspoons yellow mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Break the beef into small pieces in a bowl, then add the cooked bacon, cheese, mustard, Worcestershire, salt and pepper. Using your hands, lightly knead the mixture until combined. Divide the meat into 4 equal portions (for regular size burgers) or into 12 equal portions (for sliders), then form each into a loose ball and gently flatten into a 1-inch patty. Wrap in plastic wrap or foil and place in airtight plastic resealable bags to freeze.
Sliders can go straight onto the grill; burgers should be defrosted in the fridge for six to eight hours.
After grilling, place burgers on toasted rolls and garnish as desired.
Variations:
Ranch All-in-One Burgers: Omit bacon, cheddar, mustard and Worcestershire. Add 2/3 cup crumbled blue cheese, 2 minced garlic cloves and 4 teaspoons powdered ranch dressing mix (from a packet) to the burger mixture.
Tex-Mex All-in-One Burgers: Omit bacon, cheddar, mustard and Worcestershire, salt and pepper. Add 1 cup shredded Monterey Jack cheese, 1/4 cup chopped fresh cilantro, 4 teaspoons minced canned chipotle chiles in adobo sauce, and 4 teaspoons taco seasoning (from a packet) to the mixture.
Italian All-in-One Burgers: Omit bacon, cheddar, mustard and Worcestershire. Add 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 2 minced garlic cloves and 4 teaspoons Dijon mustard to the mix.
Makes 4 burgers or 12 sliders (depending on how small you make them).
-- Gretchen McKay
BITTERSWEET CHOCOLATE-BOURBON POPS
(Tested by the Pittsburgh Post-Gazette)
1/2 cup granulated sugar
3-1/2 ounces bittersweet chocolate (70 percent to 72 percent), chopped
2 tablespoons Dutch processed cocoa powder
1/8 teaspoon table salt
2 tablespoons good-quality bourbon (such as Knob Creek)
Put the sugar, chocolate, cocoa powder, salt and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly.
Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes.
Stir in the bourbon and divide the mixture among eight 3-ounce pop molds or wax-lined paper cups. Freeze until just set, about 3 hours.
Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups. The pops can be frozen for up to 3 days.
Makes 8 pops.
-- From "Fine Cooking," no. 100, August/September issue
JIAOZI (SAVORY BOILED DUMPLINGS)
(Tested by the Pittsburgh Post-Gazette)
Making your own dumpling wrappers is a great project, but for fast and easy dumplings, use store-bought wrappers. Once you've mastered filling these, try making and rolling your own wrappers.
-- China Millman
75 store-bought wonton wrappers
Leek and Pork Filling
1 small leek
1/4 pound (1/2 cup) ground pork (or ground lamb)
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon roasted sesame oil
Carrot and Pork Filling
1 medium carrot, peeled and cut in half
1/4 pound (1/2 cup) ground pork (or ground lamb)
2 teaspoons minced garlic
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon roasted sesame oil
Soy-Vinegar Dipping Sauce
1/2 cup soy sauce
1/4 cup Jinjiang (black rice) vinegar or rice vinegar
2 tablespoons fine ginger shreds
For the leek filling, trim off the tough root end of the leek and the tough ends of the leaves. Cut lengthwise into quarters, then thinly slice. Wash in several changes of water, lifting out the leeks each time before disposing of the water to eliminate any grit.
Add the remaining filling ingredients to the leeks and stir with a fork, breaking up any lumps in the meat and blending the ingredients well. Set aside.
For the carrot filling, bring a small pot of water to a boil. Add the carrot and parboil for about 5 minutes. Remove from the heat and refresh under cold water (save the cooking water to use in soup, if you like). Cut the carrot into small dice. Measure out 1/2 cup, and place in a medium bowl. Save carrot scraps for another use.
Add the remaining filling ingredients to the carrot and blend together with a fork. Set aside.
The fillings can be prepared as long as 12 hours ahead and stored covered in the refrigerator.
To fill the dumplings, place a scant 1-1/2 teaspoons of one of the fillings on a wrapper, fold the dough over to make a half-moon shape, and pinch the edges closed (if necessary, moisten one edge lightly before pinching). Set the shaped dumplings on a baking sheet lined with wax or parchment paper and dusted with flour. Freeze for one to two hours (until hard to the touch), then store in freezer-safe resealable bags.
To cook, bring a stockpot of water to a vigorous boil. Toss in 10 dumplings and watch as the water comes back to a boil. They will take about 3 minutes to cook through.
Serve hot with bowls of dipping sauce on the side.
Makes 64 dumplings, 32 each with each filling.
-- Adapted from "Beyond the Great Wall: Recipes and Travels in the Other China" by Jeffrey Alford and Naomi Duguid (Artisan, 2008)
ENCHILADA SAUCE
(Tested by the Pittsburgh Post-Gazette)
I've had this in my recipe file for more than 15 years and it's a family favorite. It doubles easily and can be used for shredded beef or chicken enchiladas.
-- Gretchen McKay
2 tablespoons oil
1/3 cup finely chopped onion
1 clove garlic, minced
1/2 cup hot water
1 beef bouillon cube
16 ounces tomato sauce
1-2 tablespoons chili powder
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup cold water
1 tablespoon cornstarch
Heat oil over low heat in large saucepan. Add onion and garlic and cook until soft, about 2 minutes. Add water, bouillon cube, tomato sauce, chili powder, sugar, salt and cumin and simmer for 10 minutes. Add more chili powder to taste.
In separate bowl, add cornstarch to cold water and stir well. Slowly add to enchilada sauce, and stir until well mixed.
Makes about 2 cups of sauce.
(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
Must credit Pittsburgh Post-Gazette
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