On 07-25-21 22:16, Jim Weller <=-
spoke to Ruth Haffly about Legions <=-
Next theme: oranges in meat dishes ...
Many years ago (three score at least) there was a BBQ place in Lakeland
Florida that served a pretty good BBQ. They were quite popular. The
owner made their own sauce. After a while he started bottling it and
selling in the restaurant. It got popular enough that he sold the
restaurant and went into the business of just making the BBQ sauce. It
was distributed in the Publix grocery store chain, and perhaps others.
At some point we bought a case of it when we visited Florida. We nursed
it along well enough that it went to England with us in 1972 and then
back. By then, that restaurant owner sold his recipe and rights for the
sauce to a national chain (Kraft?). I think it took only a year or two
before they had changed the recipe enough that sales dropped off and
they then dropped the sauce from their production line. To me that
sounds a lot like "buy out your competition and then bury them".
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Jamaican Jerk Burgers/Orange Cipotle Mayo
Categories:
Yield: 4 Servings
MMMMM-----------------ORANGE CHIPOTLE MAYONNAISE----------------------
1/3 c Mayo
1 tb Orange juice
1/4 ts Chipotle powder (or more)
Salt/pepper to taste
MMMMM-------------------------JERK SAUCE------------------------------
3 lg Green onions, sliced
1 t Dried thyme
1 md Jalapeno chili seeded
-and chopped
1 lg Garlic clove, peeled
1/4 c Vegetable oil
1/4 c Soy sauce
1/4 c Brown sugar
1/2 ts Ground all spice
MMMMM----------------------------MEAT---------------------------------
1 lb Ground beef (15% fat)
MMMMM-------------------------FINISHING------------------------------
4 Hamburger buns, toasted
1 lg Onion, thinly sliced
4 Slices of tomato
4 Lettuce leaves
Orange Chipotle Mayonnaise
Mix all ingredients together is small bowl. Refrigerate until needed.
Jerk Sauce
In processor, finely chop first 4 ingredients. Add sugar and next 3
ingredients Process until almost smooth. Season with salt and pepper.
Hold until ready to grill burgers.
Before lighting grill, set aside 1/2 cup of jerk sauce. Place the
four
1/2 inch to 3/4 inch burgers in 9 x 13 glass pan, pour half of the
remaining sauce over one side of the burger, turn, pour remaining
sauce on second side of burger. Let marinate 20 minutes.
Toast buns.
Light grill to medium high heat.
Sprinkle patties with salt and pepper. Grill to desired doneness,
brushing with remaining jerk sauce in baking dish.
Serve the 1/2 cup the reserved jerk sauce at the table to
be passed around if needed.
Spread mayo over cut surfaces of buns. Place burgers on bottom
halves of buns. Top with onion slices, tomato slices, lettuce and
bun tops.
Variation on recipe www.epicurious.com Signature dish of Automatic
Slims Tonga Clup Memphis TN.
Tested 8/24/10
Very nice Jamaican flavor. Not too hot Will try Habanero chili next
time.
MMMMM
... Shipwrecked in Silver Spring, Maryland. 02:46:42, 28 Jul 2021
___ Blue Wave/DOS v2.30
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