Posts tagged: Pancetta

Jucy Lucy – Texas Style

The Jucy Lucy was invented in Minneapolis, Minnesota, either at Matt’s Bar or the 5-8 Club, which location is still up for debate (see http://en.wikipedia.org/wiki/Jucy_Lucy).

A Jucy Lucy is a cheeseburger having the cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty.

Serves: 8

Ingredients:

  • 1 lb ground sirloin
  • 1 lb ground pork
  • 1 lb ground bison
  • 3 tbs kosher salt
  • 3 tbs fresh ground pepper
  • 3 tbs Worcestershire sauce (Try Me – Wine & Pepper brand suggested)
  • 3 tsp dried basil
  • 2 tsp cayenne pepper
  • 2 tsp crushed red pepper
  • 1 tsp cumin seeds
  • 8 oz can tomato sauce
  • 1/3 cup brown sugar
  • 2 shots vodka (Absolut Peppar recommended)
  • 1 medium white onion finely minced
  • 4-8 finely chopped jalapenos (as needed)
  • As needed, and to taste
    • Havarati (Jalapeno or Habanero)
    • Jack (Jalapeno or Habenero)
    • Spreadable extra sharp cheddar (Black Diamond preferred)
  • 1/2 lb Cremini mushrooms, thinly sliced
  • 1/4 cup red wine
  • 1/4 red wine vinegar
  • 3 tbs butter
  • 4-6 garlic cloves, finely chopped
  • 1 head butter lettuce
  • 8 onion buns
  • 16 slices pancetta
  • garlic butter spread

Directions:

Patties

In a large mixing bowl, combine the sirloin, pork and bison. Add onion, salt, pepper, Worcestershire sauce, basil, cayenne, crushed red pepper, cumin seed, tomato sauce, brown sugar and vodka. Mix all ingredients thoroughly (I use my hands and just get dirty with this step). Once meat is well mixed, separate into 1/2 pound portions.

On wax paper take 1 portion of meat mixture and divide into equal parts and shape two patties. On 1 patty, preferably the larger of the two, add 2-3 tablespoons of cheese cut into small cubes approximately 3/8 inch  in size in the middle of the patty or spoon in spreadable cheese, leaving 3/4 to 1 inch to the edge of the patty. Top cheese with 2 tablespoons of minced jalapeno. Place the second patty on top of first patty, crimp edges with fingers and reshape into a single patty. Place a slice of pancetta on both sides of the patty.

Preheat grill to 375 degrees and cook patties 4-5 minutes per side.

Mushrooms

In a medium skillet, add butter, red wine and vinegar, over a medium/medium high heat until butter is melted. Once butter is melted, add mushrooms and garlic and saute until wine and vinegar are mostly reduced and mushrooms have softened. Remove and set aside for burgers.

Burger

Jucy Lucy - Texas Style

Jucy Lucy - Texas Style

Add garlic butter spread to both sides of buns and toast on grill for approximately 1 minute. Add grilled patty, sauteed mushrooms, a leaf of butter lettuce (cupping the rest of the burger). Let burger rest for 3-4 minutes before serving.

Another great alternative for this burger is simply serving with green chili sauce.

Ziti alla Carbonara

Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term “coal miner’s spaghetti.” Others say that it was originally made over charcoal grills. Still others suggest that it is so named because the specks of bacon and pepper in the pasta look like bits of charcoal.

Usually made with Spaghetti, but occasionally Fettuccine, Rigatoni or Bucatini, I’ve used Ziti (a really big Bucatini) in this version, and keep true to the Italian preparation.

Serves: 4

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 4 ounces Panchetta
  • 3 egg yolks
  • 2 tablespoons cream
  • 2 tablespoons freshly-grated Pecorino cheese
  • 16 oz long Ziti pasta
  • Fresh ground pepper

Directions:

Ziti ala Carbonara

Ziti ala Carbonara

Heat the oil and butter in a pan. Add pancetta and saute over medium heat until browned well. Beat together the egg yolks, cream, and cheese.

Long Ziti Pasta

Long Ziti Pasta

Cook the Ziti until just a! dente. Drain the Ziti well, and move to a serving dish. Working quickly, pour the pancetta mixture, then the beaten egg mixture over the Ziti. Toss quickly to coat the strands with the sause. The eggs will cook in the heat of the pasta. Top with fresh ground pepper and serve immediately while still hot.

Variants:

The following are frequently done in American preparations. Substitute bacon for panchetta, omit cream, or cook eggs and cheese for 30 seconds with panchetta (or similar).

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