Category Archives: recipes

Red, White & Blue BFR Beef Burgers

I’ve once again partnered with BFR Beef to test and recipe develop burgers for your next burger feast. All opinions are my own. 

This recipe  would’ve come at you well before your July 4th grill out, but I didn’t get my hands on these beautiful BFR Beef burgers until the day before, so bookmark this recipe for 2021. As a matter of fact, these burgers are delicious any time and I hope you try them as soon as possible this summer.  You can order BFR Beef online or shop at High Country Food Hub. You can read more about the food hub here. Essentially, it’s an online farmer’s market featuring multiple farmers and producers all across the High Country. It is my go-to for shopping and has been a life-saver during the time of stay-at-home orders.

My last post showcased Browns Farm Ridge’s Beef Osso Bucco and how lovely they cooked up for a nice Sunday dinner.  Daniel at BFR asked if I’d like to test out their ground beef for grilling and well there’s only one correct answer. BFR sells ground beef in bulk but for added convenience you might be like me and love the pre-pattied options. You can get them in 4 oz patties for a thinner, diner style burger (or to double up like I did), or a thick, 7oz portion for a bigger burger. Nothing wrong with either. I opted to make 2, 7 oz thick burgers for the kids (yes, the kids) and 2, 4oz burgers each for mr. Foodie and myself (yes, I can eat that much, no shame here). We wanted double red, white, & blue burgers and they did not disappoint. The burgers were juicy and full of flavor, which I would wholeheartedly expect from my recent experiences with BFR Beef. These are pretty straightforward and besides the ketchup, the whole ensemble is done on the grill. You can sub out other ingredients for your red and white here (tomato instead of bacon, blue cheese or swiss cheese instead of onion or blue cheese for another “blue” …really the blueberry ketchup is all kinds of awesome so I’d keep it in there no matter what).

Red, White & Blue Burgers 

Ingredients:
Beef patties, portioned to your desired thickness
Bacon, 1 slice per burger (okay you can do more if you want, no judgement)
Onion, sliced into rings, as many as desired per burger
Blueberry ketchup (recipe below)
Hamburger buns, one per person

Anytime before, prepare the ketchup and allow to rest.

Prepare the onions by slicing. Place onion rings on a medium size piece of aluminum foil. Drizzle with oil, salt & pepper. Heat grill on high, and cook burgers until desired doneness. Thinner burgers, of course, take less time. Top with cheese if you like and allow to melt. While the beef is cooking, grill your bacon on the opposite side of the grill if possible at medium high temperature, until crispy.  Next to the bacon, add the onions on foil and cook until very lightly caramelized. They’ll just hang out there on the foil and do their thing.

For serving:
Smear a good bit of the blueberry ketchup on the top hamburger bun. Once everything is finished on the grill, place the burger on the bottom bun, place onions on the burger, then bacon on top of the onions. Add the blueberry coated top bun and there you have it….a Red, White & Blue Burger.

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Smoky Blueberry Ketchup (adapted from Saveur)
2 lb. fresh blueberries
1- 1 1/2 cups sugar
1/4 cup apple cider vinegar
1 tsp. onion powder
1 chipotle in adobo sauce
1 tsp. salt
1/4 tsp. black pepper
1/2 lime, juiced

Combine all ingredients in a saucepan. Place over high heat and allow to come to a boil. Reduce heat to medium-low and simmer for 35-40 minutes until thick, stirring occasionally. Taste along the way and adjust seasonings if needed.  Once thickened, remove the sauce and blend in a blender or with an immersion blender until smooth. Fun fact: a blender works better for a smoother puree but for burgers, chunkier is fine. This ketchup is great with sweet potato fries and anything pork.

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If you make this burger, be sure to let me know and let us know what you think!

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Microfoodie approved!

 

Recipe: Loco Moco- A Hawaiian “Breakfast”

In true food blogger fashion, I’m thinking of recipes to share with you, while eating a plate of warm leftover risotto that I need to recreate in order to share with you (because it was so incredible),  as I write a blog post…specifically about one of the best meals I’ve made lately.

Last week, I saw Chef Keith Rhodes of Catch Restaurant in Wilmington post a “take-out” special of Loco Moco. (All you folks who are reading this in 2027, remember the CoVID Pandemic that had us all sheltering at home and everything fun closed in March, April and May of 2020? If not, google it.)  The dish looked fantastic and the Anson Mills Carolina Gold rice is what called me because I had just received my order. And as blessings would be, my produce box from Kindly Kitchen had shiitakes and spring onions and a host of other goodies in it a few days later and I got inspired to make it. I also had some local BFR beef (via High Country Food Hub) in the freezer.  After perusing some Pinterest recipes and seeing how easy Loco Moco is, I decided I could just do a mash up of several recipes I saw posted and really they weren’t too different than the gravy I make for my country style steak. Loco Moco is basically a meat patty on rice and gravy, only Loco Moco has a slightly Asian flare, thanks to some soy, chili garlic paste, Worcestershire and perhaps fish sauce and sometimes the beef mixture.  It really varies. The gravy sometimes includes mushrooms and is poured (in this case) around the ground beef patty and is always topped with a fried egg.  Loco Moco is my idea of the perfect breakfast. Like if I was in Hawaii, I would order this before an omelet or pancakes or anything considered breakfasty. It’s savory, spicy and full of umami flavor and is perfect for dinner too, which is when we enjoyed it. We served ours with a side of sauteed spring onions and Solomon’s Seal, which is a wild leafy veg that came in my produce box. Loco Moco doesn’t really need a side, but it’s Spring and my produce drawers overfloweth.

This recipe is completely adaptable to leave out the mushrooms, make it more spicy, and it’s gluten-free (unless you hate to cook with corn starch and in that case, make gravy the old fashioned way with a roux…I’m not going to teach that to you here, but the corn starch version is way less fussy than a roux).  I hear Spam is also traditional and I bet this is just as good with ground pork. I hope you make it and love it as much as we do.

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LOCO MOCO  (Serves 4)

Ingredients:
1 1/2 pound ground beef
1/4 tsp. garlic powder
dash cayenne
Salt/Pepper

1 lb shiitake mushrooms, sliced
2 garlic cloves, crushed
2 tbs. soy sauce
1 tsp. Worcestershire sauce
1 tsp ketchup
1 tsp chili garlic sauce (you can add more if you like it spicy)
1/4 tsp. sesame oil
1 tsp. fish sauce (optional)
1 tsp. oyster sauce (also optional but it gives even more flavor)
1 inch knob of fresh ginger grated or 1 tsp. ground ginger
1 TBS. brown sugar
1 TBS. corn starch
1 1/2 cup beef or chicken stock
Scallions and/or chives for garnish
2 TBS. Ghee or butter
Cooked rice
Eggs (one for each patty)

Prepare the beef with the garlic and cayenne and make into to 4 round patties (about 3/4 inch thick and about the size you’d place on a burger bun–you decide how big). Sprinkle the outside with salt and pepper.

Make the sauce:
Mix the soy, worcestershire, ketchup, chili sauce, sesame oil, brown sugar, ginger, fish sauce, sesame oil, oyster sauce (if using), corn starch and broth together. Taste and adjust for seasonings. If you like it spicy, have at it. Add a little bit of soy if you need. Set aside.

Get a skillet screaming hot with a bit of ghee or butter.  Place the burgers in the skillet and sear on one side until a nice crust forms, about 4-5 minutes. Flip and sear 4-5 minutes more or until desired doneness. Set aside.

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In the same pan, lower the heat to medium and add a bit more butter or ghee to the pan, then add the sliced mushrooms. Do not touch them for 3-5 minutes. Let them get a little brown before you start tossing them about. Add a sprinkle of salt and a generous amount of pepper then add the garlic and saute for one minute. Add the broth mixture, deglazing the pan and scraping any browned bits. Allow the sauce to thicken. You may need to add a bit more broth if it gets too thick. You may adjust seasonings here again. Keep the gravy warm in the pan it should coat the spoon and be very glossy.

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In a separate skillet, melt some butter and crack the eggs, cooking until the whites are set but the yolks are slightly runny. You can cook them all the way until the yolk is cooked through but c’mon, I promise you it’s so good this way. Sprinkle the eggs with a bit of flaky salt (and cayenne if you want).

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To assemble:
Add rice to individual bowls or plates, then top with the patty, spooning gravy on top and around. Add the fried egg on top and garnish with the chives or scallions.

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That yolk shot though…

Enjoy!

If you make this dish, please let me know and tag me @triadfoodies on Instagram and Facebook as well. 

 

 

 

Recipe: “Takeout” Beef & Broccoli

Hi! How are you holding up?

As we lean in a bit longer into the “stay at home” order, we’re continuing to embrace our two options–take out or cook in. One of our favorite things to make at home is “takeout” and this Beef & Broccoli is no exception. It’s even better than any takeout or eat out I’ve ever had. Recipes are abundant online and I adapted this recipe from dozens I found online, tweaked according to what we like and had on hand and we put our wok to good use, however it can easily be made in any large skillet.  

I happened to have some local stir fry beef from a local farm via our online farmer’s market, High Country Food Hub, and simply used some frozen broccoli (because I didn’t want to make a trip just for the fresh stuff) and added that to some local bok choy and ramps I picked up from my Kindly Kitchen produce box.  The family declared this a winner,even though my kidlets don’t love steak. The quick marinade helps the steak come out nice and tender and the sauce is savory and gingery with just a hint of sweetness. I even inadvertently adapted this recipe to be keto leaning with the use of xantham gum as we were all out of corn starch. You can even make this paleo with coconut aminos instead of soy sauce.

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Ingredients:

2 lbs beef stir fry (usually pre-cut in the meat section) or slice flank or flat iron thinly against the grain
1 TBS corn starch or xantham gum
1/4 tsp baking soda
1 TBS oyster sauce
1 TBS soy sauce
1 TBS sesame oil

2 cups broccoli florets, fresh (or frozen but thawed)
pepper

Sauce:
1/4 cup tamari or soy sauce (or coconut aminos if paleo)
1 TBS honey or brown sugar
1 TBS sriracha
1 TBS oyster sauce
3 cloves fresh garlic, grated
1 inch knob ginger, grated
1/2 cup beef broth
2 teaspoons corn starch or xantham gum

Additional ingredients:

1-2 Scallions as garnish
Cooked rice or noodles, prepared according to directions.

Combine the steak and all ingredients for it except for broccoli along with a generous pinch of pepper and set aside. You can do this several hours in advance for extra marinating. 

Combine ingredients for the sauce and set aside. 

Prepare your rice or noodles and while that’s going, heat a tablespoon of sesame oil (or regular oil) in a wok or skillet. Once the oil shimmers, saute the beef until it’s beginning to brown on all sides.  3-5 minutes.  You made need to do this in batches.  Remove the beef from skillet onto a plate and set aside. To the hot skillet, add your broccoli (or any other veggies you want to use), and sauce and cook the veggies until al dente. Add the meat back to the wok or skillet and heat through until beef is coated and the sauce has thickened a bit. You’ll know. If you’re using corn starch, you’ll want to make sure you cook out any bitterness or “starchiness” that is remaining. Again, you’ll know.  

Serve the beef & broccoli on top of steaming hot rice or noodles and top with scallions or sesame seeds.  Enjoy! 

If you make this recipe, give us a comment! 

Follow me on insta and Facebook and tag us there @triadfoodies.  

Recipe: The Taco Ring

Let’s put a ring on Taco Tuesday. I cannot take credit for this beauty at all. Recipes are abundant online and on Pinterest for this Taco Ring. It’s made with Pillsbury Crescent Rolls, taco filling and cheese. Super simple for the most part once you get the hang of making the ring itself. My kidlets love love love this taco ring. If only everything I made would bring such joy.

I’ve taken inspiration from  Pillsbury  and a whole host of other webbies as well as my mother-in-law. Crescent rolls, taco meat, cheese…pretty hard to mess up. Our own spin is that we add some rotel tomatoes, the extra acidity and heat flavor the meat even more but it’s hardly necessary.

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Here’s what you’ll need:

Ingredients:
2 cans of Pillsbury Crescent rolls (8 each per can)
1 lb ground beef (or turkey, pork, chicken..whatever filling you want)
1 packet of taco seasoning
1 cup shredded cheddar or Mexican cheese blend
1/4 cup water
1/4 cup salsa or rotel tomatoes (you can omit and use another 1/4 cup water)

Preheat your oven to 375 degrees.

1. Prepare the beef or the filling you are using according to the taco seasoning
package directions. Allow to sauce to thicken and coat the meat. Add the rotel tomatoes
or salsa if using and set the mixture aside. Here’s where some recipes say to go ahead and add the cheese.  Some say add the mixture to the ring then top with cheese. You do you.

2. Unroll both cans of dough and separate into 16 triangles. On an ungreased large cookie sheet, arrange triangles in ring so the short sides of triangles form a circle in the center. You can make it a wider circle if you want. Sometimes placing a bowl in the middle will help you create the circle more easily. Dough should overlap and look like the sun. The inner part of the circle should have a bit of thickness, almost like a little ditch.

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Photo by Pillsbury

3. Spoon the mixture on the lower 1/3, the wide part of each triangle, creating a ring. Add a bit more cheese here if you want. Once filled, take each pointed end of the triangle and wrap it up and over the meat mixture, tucking it underneath. Voila, a ring! Some of the meat mixture will be visible within the spaces. That’s totally supposed to be like that.  For a glossy finish, which I never bother to do, you can brush over the ring with an egg wash before baking.

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Photo by Pillsbury

4. Bake for 20 minutes at 375 degrees or until the dough is golden brown.

After you remove the ring from the oven, fill the center with a bowl of salsa, guacamole or shredded lettuce, tomatoes, etc.

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Enjoy!

Recipe: Buttermilk Pie UPDATED

Ages ago, I held a giveaway for these great pie crusts for Wewalka.  I still prefer their crusts to frozen or any other pre-made, ready-to-roll crusts. And no, I haven’t made my own and I have no plans, really. I was looking back on that recipe and good gravy it’s missing some detail. Really, y’all couldn’t point it out?

It’s fine.

I made this pie again today and man oh man, I wanna stick my face in it. This buttermilk pie is the perfect way to use up extra buttermilk (I used local milk from Cheek Farmstead Creamery viaHigh Country Food Hub and it’s such a great little dessert. Kind of like a vanilla chess pie, but with some extra tanginess. Enjoy!

Buttermilk Pie

Ingredients:

  • 3 large eggs at room temperature
  • 1/2 cup butter, softened
  • 1 – 1 1/4 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup buttermilk ( I whole or fat-free is fine)
  • 1 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste (or just another teaspoon of extract)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg (optional but yummy)
  • 1 prepared pie crust

Preheat oven to 350-degrees. Place your pie crust in a 9 inch pie dish, fluting the crust as you see fit if you’ve rolled one out. As you can see above, I’m terrible at it.  For easier transport,  place prepared pie dish on a cookie sheet BEFORE you pour your mixture in.

Directions:

  1. Beat eggs until foamy. Add butter, flour, 1 cup of the sugar and beat until fluffy.
  2. Add buttermilk, vanilla, lemon juice and nutmeg.
  3. Beat until smooth. Taste for sweetness, if you like it a bit sweeter, add the remaining 1/4 of flour.
  4. Pour into prepared crust.
  5. Bake for 45-55 minutes until a knife inserted in the center comes out clean.
  6. Cool completely.

Enjoy with whipped cream (or not) and/or berries (or not). I like mine plain. But I’m a simple girl.

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