Thread: Mini Spam Nacho Burgers."
#1 Mini Spam Nacho Burgers."
01-28-2009, 12:53 PM
- Join Date
- Aug 2005
Mini Spam Nacho Burgers."
The burgers are made with a toasted Hawaiian sweet roll, grilled Spam, pepperjack cheese, salsa and guacamole, and are topped off with a pepper from Pueblo.
Salsa E Guacamole
2 cups fresh tomatoes (or 1 jar salsa)
1/4 cup chopped white or green onions
2 to 4 tbsp. cilantro
1 tsp. kosher or sea salt
2 garlic cloves
3 or 4 ripe avocados
2 to 4 Tbsp. lime juice
1/2 tsp. red pepper sauce
Dice two cups of fresh tomatoes. Mix the tomatoes (or a jar of salsa) in a medium bowl with one-fourth cup of white or green onions.
Chop two to four tablespoons of cilantro. Add the cilantro to the tomatoes and onions, along with one-fourth teaspoon of sea or kosher salt and some black pepper to taste. Sliver one garlic clove and add it to the salsa mixture. Seed one or two jalapeño peppers, depending on the level of heat you want your salsa guacamole to have. Chop the peppers finely and add them to the salsa. Set the salsa aside. Pit and peel three or four ripe avocados. Cut them into smaller pieces and mash them in a separate bowl from the salsa mix. Stir 2 Tbsp. of lime juice, 1/2 tsp. of kosher or sea salt and one-half teaspoons of red pepper sauce into the mashed
avocados. Add another slivered garlic clove, and mix all the guacamole ingredients thoroughly to blend. Scoop the guacamole into a large serving bowl. Pour the salsa over the guacamole or blend it all together.
Hawaiian Bread Sweet Rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon molasses
1 tablespoon honey
5 tablespoons white sugar
2 tablespoons dry milk powder
2 tablespoons butter
4 1/2 cups bread flour
1 tablespoon active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.
Or in a stand mixer with dough hook .In a separate bowl soak the yeast in 1c warm water(110 degrees F/45 degrees C) and allow to bloom/rise up for about half an hour .
Place all other ingredients,starting out with about 2 cup of flour. in a warm mixer bowl and when blooming add yeast mixture and a about a cup of any sourdough starter you plan to use and mix away using the dough hook .
Stop the mixer and add the remaining flour a 1/4 cup at a time and mix until the dough ball comes together and starts to ride up the hook.You may not use all of the flour but after awhile making dough you will be able to judge when to quit .If the ball gets too dry stop the flour and add a teaspoon of water and mix until it is smooth again .
When the dough ball is no longer sticky stop with the flour and allow to kneed on the hook,stop the machine and push the ball down between mixes .after about fifteen minutes of kneeding roll the ball out on the board and divide it into twelve large egg sized balls of dough or shape into rectangular rolls .
Place on a greased 3/4 size baking sheet and place in a warm oven(110 degrees) to rise .after about an hour they should have doubled in size .Glaze the top with egg wash and bake at 400 F for about three quarters of an hour or until the tops are golden brown .Remove and cool on a rack .
When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 15 minutes, until golden brown.
Chipotles Adobados (Chipotle Chiles in Adobo Sauce)
1 pound dried chipotle chiles, stems removed
Water to rehydrate
1 quart vinegar
1 head garlic, peeled and crushed
1/2 cup piloncillo, or 1/2 cup packed brown sugar
1 cup roasted and peeled green chili, such as poblano or New Mexican
2 medium tomatoes, chopped
6 black peppercorns
3 bay leaves
1 teaspoon ground cumin
Salt to taste
Soak the chipotles in water until they rehydrate, at least one hour, then drain.
In a saucepan, add 1/2 of the vinegar, 1/2 of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.
In another pan, combine the green chili, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chili mixture, stir well, and store in sterilized jars.
Yield: About 1 1/2 quarts
Heat Scale: Hot
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