Although attributed to Wolfgang, this recipe is classic Hamersley--a few top quality ingredients, minimal prep and great results. Hamersley is vague on his description of the meat, specifying only "ground beef." Since there is no bun to soak up the grease, I used ground sirloin. I also substituted very low sodium beef broth for the home-made version suggested by Hamersley but left out the salt to compensate. Skillet cooked for 10 minutes according to Hamersley's directions, these burgers were succulent. Hamersley suggests a salad on the side but I would opt for pomme frites to soak in the sauce.
The bottom line: Who needs a bun when you have this burger!?!
Monday, July 5, 2010
Whole Red Snapper with Shiitake Mushrooms, Water Chestnuts and Sugar Snap Peas (page 168)
I made this recipe in the Spring, when Costco typically offers two whole red snappers to Hamersley's specifications: 1 1/2 pounds each, cleaned and scaled, with heads and tails intact. Costco also stocks fresh sugar snap peas--another essential ingredient--at this time. After a trip to the Fresh Market for the other fresh produce (note: I substituted fresh shiitake mushrooms), I was ready to begin.
This recipe is not typical Hamersley. The ingredient list is two columns long and considerable time is needed for all of the chopping and slicing. After all that, I didn't love it.
First, the appearance of whole fish is not aestically pleasing to my eye. Instead, it makes me feel like a cannibal. Also, the broth is way too salty. With half the country suffering from high blood pressure, a sauce with 1/4 cup of soy sauce per person seems unwise. The vegetables and fish (head and tail removed) were just OK.
The bottom line: Whole fish creeps me out! If that is not enough to scare you away, consider the salt content.
This recipe is not typical Hamersley. The ingredient list is two columns long and considerable time is needed for all of the chopping and slicing. After all that, I didn't love it.
First, the appearance of whole fish is not aestically pleasing to my eye. Instead, it makes me feel like a cannibal. Also, the broth is way too salty. With half the country suffering from high blood pressure, a sauce with 1/4 cup of soy sauce per person seems unwise. The vegetables and fish (head and tail removed) were just OK.
The bottom line: Whole fish creeps me out! If that is not enough to scare you away, consider the salt content.
Seared Chicken Livers with Angel Hair Pasta, Peanuts, and Cucumber (page 130)
The only reason I decided to try this recipe was the leftover chicken livers from the chicken liver mousse. Reading the ingredient list did not make me salivate; it made me want to turn the page. Angel hair pasta with peanut butter didn't sound the least bit appetizing. However, because I am committed to making all 150 recipes in this cookbook, I gave it a try and was pleasantly surprised. Think "spicy Thai noodles" not Angel Hair Pasta.
If you make this recipe, be sure to follow Hamersley's instruction to "have all the ingredients ready to go and in front of you before you start cooking; once you turn on the heat, it comes together really fast." Allow about an hour for the prep and cooking.
I'm not sure if chicken livers are a Thai ingredient, but both the flavor and texture go well with the bite of the peanut sauce. I didn't love the cucumbers though. If I made this again, I would use the whole Napa cabbage and leave the cucumbers out. Also, I am not sure why it is necessary to make twice as much peanut sauce as you need for the pasta. If you like this recipe, freeze the other half for another go round or use it as a grilling sauce to make a chicken sate.
The bottom line: Tasty but a lot of prep for what you get. If you crave Thai noodles, take-out is faster and just as good. However, the peanut sauce will become a staple at my house for grilled chicken.
If you make this recipe, be sure to follow Hamersley's instruction to "have all the ingredients ready to go and in front of you before you start cooking; once you turn on the heat, it comes together really fast." Allow about an hour for the prep and cooking.
I'm not sure if chicken livers are a Thai ingredient, but both the flavor and texture go well with the bite of the peanut sauce. I didn't love the cucumbers though. If I made this again, I would use the whole Napa cabbage and leave the cucumbers out. Also, I am not sure why it is necessary to make twice as much peanut sauce as you need for the pasta. If you like this recipe, freeze the other half for another go round or use it as a grilling sauce to make a chicken sate.
The bottom line: Tasty but a lot of prep for what you get. If you crave Thai noodles, take-out is faster and just as good. However, the peanut sauce will become a staple at my house for grilled chicken.
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