[CH] Re: Tonight's Dinner - Penne ala Vodka

Babs Woods (babs@jfwhome.funhouse.com)
Sun, 25 Aug 2002 21:27:06 -0400 

        Pods,

        Risa's dinner post reminds me, I did something recently that while
it turned out hotter than the SO was expecting, I was able to finish mine.
The idea is to experiment with burger flavourings and use different ground
meats (my current main theme is for poultry burgers) and this particular 
one uses the Carolina Heat mix below, plus some other things.  As anyone 
who's made that mix knows, it's incendiary.  Here's what I did with it, 
this version was not toned down and didn't need the cumin:

=======================
Basic mixture:  

1+ lb ground meat (up to 1.25lbs)
1/2C dry goods
5T wet goods (1 large egg is 4T (1/4C))
1/3C chopped vegetables
=======================


August 19, 2002

                        Carolina Heat Burgers

1lb lean ground turkey (beef, or chicken will also work)
1/3C Carolina Heat rub mixture (from "Serves 12, unless Roy's invited")
2T dried bread crumbs or matzo meal
1 large egg
(1t ground cumin)
1T Worcestershore sauce
1/3C chopped fresh cilantro (or parsley)

        Makes 4 INCENDIARY patties.  You can substitute more paprika, 
onion and garlic powders for some of the Carolina Heat rub mix, or even 
a little brown sugar for a less incendiary burger mix.



Serves 12 Unless Roy's Invited (Southern Recipes At Their Best)
By Lynda Harrill
(C) 1990 by Lynda Harrill
ISBN: 0-399-51617-4

Perigee Books
The Putnam Publishing Group
200 Madison Avenue
NYC NY 10016

Carolina Heat

"I make this up in large batches.  It'll keep for months in an airtight 
container.  I usually make enough to give to neighbours and friends.  We 
normally use it on seafood, but we've been known to sprinkle it on chicken 
and steaks, even scrambled eggs.  Makes about 2-1/2C."

3/4C paprika
5T garlic powder
5T onion powder
5T cayenne powder
4T freshly ground black pepper
3T freshly ground white pepper
2T thyme
2T oregano

        Combine all ingredients in large mixing bowl.  Mix thoroughly.  
Store in airtight container.


I currently have mine in a quart mason jar, and some in a little shaker
jar I got for this sort of thing from Pendery's.  I've been using it
as I cook hamburgers recently, shake-shake-simmer-flip, 
shake-shake-simmer-flip.  Great stuff used like that, too.  I'm still
boggling that Mr. Vindaloo Man found his burger too hot!  My tolerance must
really have risen of late.  Maybe it's my habit of eating snacks laced
with my previously mentioned favourite habanero sauces?  If that's why, 
the result was amusing.  I wasn't raising my tolerance on purpose to 
outclass the SO but I apparently did.  I just about set his hair on 
fire with this one.  There are two more of the burgers in the freezer.
The SO has vowed that next time he "will have more water on hand".  He's
such a brave lad.

                                -babs