Tuesday, June 19, 2007

Sausage Burgers, Omelets & Beer-Butt Chicken Sandwich

I know what you’re thinking, “Oh what beautiful cross-hatching!” The idea for these sausage burgers came from the fact that I only had hamburger buns and didn’t feel like eating sausages in their usual form. So, I simply squeezed out the meat and formed patties, topped them with slices of jalapeno pepper havarti and then served them with Dijon mustard and pickles. What I wasn’t expecting was that sausage meat, as compared to hamburg meat, takes longer to cook. The result? Raw centers. For those parts that were cooked, the burger was good and a not-so-bad idea.

Seeing as I’m still off (with pay) because of the fire at the building I work, I’ve been thoroughly enjoying myself. I got up this morning to cook an omelet for my loved one before she headed off to work – it sucks that she has to work to get paid… I’ve determined that when making omelets, it’s better to leave milk, cream, or water out of the beaten eggs. They hold together better and don’t have that weird texture which tickles the soft pallet.

For her omelet, I put a few leaves of fresh thyme in with the eggs. Once the omelet was flipped over, I added thin slices of red onion and some goat cheese, folding the omelet in half. For myself, I used leftovers of the gravlaxsas in the beaten eggs. I then put some gravlax, goat cheese, and onion sprouts between the soft fold of the omelet. Served with a tall glass of fresh apple cider, yet another day “off” had started beautifully.

After spending my morning listening to French chansons and reading the May edition of Gourmet Magazine (highly recommended by the way), I made lunch with some leftover barbecued chicken I had. Next time I’m making the now common beer-butt chicken I’ll post it. (For those of you not familiar with the process, a half-full can of beer is stuck into the cavity of the chicken which is then placed upright onto the grill with the lid closed for about 50 minutes. Some stores now sell special rigs that make the balancing act of the chicken on the grill much easier. The result is a very tender chicken which tastes so beautifully of barbecue smoke.)

The leftovers of this chicken make for a great sandwich. I sometimes mix some mayonnaise and green onions in with the shredded chicken but I opted for a less heavy pairing of grainy mustard and the ever versatile onion sprouts on a whole wheat Kaiser bun. With a strong cup of home-brewed coffee, the week just keeps getting better.

Maybe tomorrow I’ll go to the beach again. Getting paid while sitting on the beach….ah, that’s life…

P.S. I'm sorry for the crappy quality of my pictures. My digital camera needs a good thrashing.

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