The ultimate burger and ketchup

Hamburger Dough
Makes 8 burger buns


  • 5 oz. doughs
  • 1/2 c H2O
  • 1 oz Fresh Yeast
  • 1/4 lb. Flour

  • 2c Water
  • 1/2 oz Fresh Yeast
  • 2 Tbs. Salt
  • 1 oz Malt Liquid - substitute molasses or corn syrup
  • 1.5 oz Soft Butter
  • 1-3/4 lbs Bread Flour

For the sponge: Crumble yeast into small pieces. Make a slurry with the yeast and the water in a Kitchen Aide mixer. Now, whisk in the flour. Allow this to mature right in the bowl of the mixer for about 25 minutes.

For the dough: Mix the additional yeast crumbled with the flour in a separate mixing bowl. With the dough hook add the water and the malt liquid into the kitchen aide mixer. While mixing on speed one, add the flour and yeast mixture slowly. As dough begins to form add the salt and continue adding flour until the dough finishes forming. Work the dough with the hook until the dough becomes a ball and the sides of the bowl come clean, about 3-5 minutes.

Remove the dough from the machine and need by hand on a floured surface for 3-5 minutes until the dough becomes somewhat elastic. Do the window pane test. Place the dough into a floured bowl and cover with dry towel. Place somewhere warm (80 degree) and proof until doubled, about 1 hour. Punch down and roll into 5 oz. balls. Flatten with a rolling pin. Allow to rest for 15 minutes. Wash with egg wash and bake at 350 degrees until golden brown about 20-25 minutes.

Where's The Beef?


  • 64 Oz. Ground Beef
  • 2 Tbs. Tabasco or your favorite hot sauce
  • 1 Tbs. Kosher Salt
  • 2 tsp. Freshly Ground Pepper

I like American Style Kobe beef and it is becoming very available. No matter what your beef choice is I like a combination of Brisket, Short Rib and Sirloin Ground equally together. It isn't difficult to get the butcher to grind that mix for you. I suggest about 80-85% lean.

Mix the hot sauce into the ground meat. Form 8 - 8 oz. burgers. I like them not too flat. Season them, on the outside only with the Salt and Pepper. On the grill, sear them with the grill top down. Move them once to make hash marks on side one, each time closing the grill top. Cook on side one a total of about 5 minutes. 3-4 minutes for the first mark and 2 minutes for the second mark. Repeat on side 2, but for about 2 minutes on each mark. Remove the burgers from the grill onto a plate. Allow to rest away from the heat for about 5 minutes. This will produce an even pink burger. Of course if you like it cooked more allow it about 3-4 more minutes on the grill for each temperature beyond Medium rare you like.

The Perfectly Easy Steak Fry


  • 4-5 medium to large Yukon Gold Potato
  • 3 whole heads Garlic
  • 3 Tbls. Mild Olive oil or Vegetable oil
  • 1-1/2 Tbs. Kosher salt

Using the ball of your hand or a large knife, smash the whole heads of garlic, separating the cloves. Clean the excess peels from the garlic. Leave the attached skin on.

Cut the unpeeled potatoes into 6-8 thick wedges. Blanch in Salted water for 8 minutes. Remove from pot and drain completely of all water. Meanwhile heat the oil in a pan in a 375 degree oven. Toss the all of the ingredients in a bowl coating the potatoes and garlic in oil and salt. Place the oiled potatoes and garlic into the hot pan. Turn the potatoes onto cut sides and place in oven to roast for 10- 15 minutes. Turn the potatoes and allow to bake until all sides are golden brown.

Bread and Butter Pickles
This is one of those recipes that you have to think twice about sharing. These are the just right, not too sweet- crunchy pickles that are great by themselves and even better on a sandwich. I watched Mertyl Pearl Passman, one of my old friend's Mom, "Put UP" every year. There was a giant garden and when a crop came in, it really came in. Kirby pickling cucumbers are very prolific. In this household canning was more than just cooking, it was a ritual. There were lots of rules for sterilization and little secrets that made the bottling process work. In this process there is no substitute for experience. The process for jarring these crunchy wonders is a bit difficult, but you can enjoy my memories without all the rules. Just make 'em and eat 'em. Don't worry about storing 'em. If you do, store them in a tight container they will keep in the refrigerator for about 6 weeks.


  • 2 Qts. Sliced Yellow Onions
  • 4 Qts. Sliced Kirby Cucumbers 1/4"
  • 1/2 Cup Kosher Salt
  • 1 Qt. Cider Vinegar
  • 1 Qt. Sugar
  • 1 Qt. Water
  • 1 Tsp. Celery Seed
  • 1 Tsp. Ground Turmeric
  • 1 Tbs. Ground Ginger
  • 2 Tbs. Whole Mustard Seed
  • 1 Tsp. Ground White Pepper

Bring all ingredients to a boil except the onions and sliced cucumber. Place the onions and cucumbers in a large flat container. Pour the hot liquid over the cucumbers and onions. Cool immediately submerging the container ¾ into ice water and stir the pickles every 5 minutes until cool. Refrigerate for 4-6 days.

Marinated Red Onions


  • 3 Medium Red Onions
  • ½ cup Balsamic Vinegar
  • ½ cup Red Wine
  • 2 Tbs. Virgin Olive Oil
  • To Taste Kosher salt
  • To Taste Freshly ground black pepper

Cut onions into thick rings, about ¾" thick. Keeping them intact, place the thick rings in the marinade and allow to marinate for at least 30 minutes. Overnight is not too long.

Place the rings on the grill to cook for 3 - 4 minutes on each side. Cool. When they are cool enough to handle pull the rings apart.

Corn Chow Chow
Yield: 1 quart


  • 3 cups Freshly cut Corn kernels
  • .5 Cup Mixed Red yellow and Poblano Pepper small dice
  • 1/3 Cup Red Onion small dice
  • 3 Tbs Champagne Vinegar
  • 3 Tbs Olive Oil
  • To taste S & P

In a stainless steel pot, bring the vinegar, Oil and Salt and Pepper to a boil. Pour it hot over the rest of the ingredients and chill over ice at once.

Anchovy Catsup
Yield: 4 cups


  • 1 Tbs. Medium Olive oil
  • .5 cup Chopped Shallots
  • .5 tsp Chopped Garlic
  • .5 cup Honey
  • .5 Tbs. Brown Sugar
  • .5 cup Red Wine Vinegar
  • .5 cup Chili Sauce (Canned tomato Product)
  • .5 cup Canned Plum Tomatoes, blended
  • 1/4 cup Tomato Paste
  • .5 cup Course Grain Mustard
  • 2 Tbs. Premium Anchovies in oil chopped
  • ¼ bunch Italian parsley chopped

In a stainless steel pot cook the shallots and garlic in the oil until they are softened. Add the honey sugar and Vinegar and simmer until reduced by more than 50%. Add the chili sauce, blended plum tomatoes and tomato paste. Simmer until thick Catsup like consistency. Remove from heat, cool to chilled. Add chopped anchovies and chopped parsley. If Store in closed containers in refrigerator it will keep for up to 4 weeks.

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