Welcome to Tantalizing Thursday on Chief 187™Chatter.
The NASCAR Sprint Cup drivers are returning to Michigan to compete at the Pure Michigan 400 from Michigan International Speedway.
A return visit to a venue gives me ample opportunity to delve deeper into the local cuisine, a treat to be sure!
Our last trip to Michigan netted recipes heavy with cherries and other local produce. This time we’ll explore other delicious ingredients and preparations.
As it is the Dog Days of August, grilling is still the primary form of cooking. There is nothing better than the great American burger, except perhaps a stylized one indicative of this area. Sink your teeth into one of these.
Dad’s Favorite Detroit-Style Roquefort Burgers
Recipe found on http://allrecipes.com/recipe/dads-favorite-detroit-style-roquefort-burgers/detail.aspx
Provided by: Aunt Julie
"Fifty years ago, my Dad used to have this burger at lunch with his business clients in a nice restaurant in Detroit, Michigan. They all raved about them all the time. I don't remember the name of the restaurant, and chances are it is long gone... but the burger is still YUM!"
1 pound lean ground beef
1/2 teaspoon Worcestershire sauce
1 teaspoon dried parsley
Salt and black pepper to taste
1 cup Roquefort or other blue cheese, crumbled
4 Kaiser Rolls, split and heated
4 slices onion, or to taste
4 lettuce leaves
4 slices tomato
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Mix together the ground beef, Worcestershire sauce, parsley, and salt and pepper in a bowl, and divide the mixture into 4 portions. Make each portion into a ball, and form a pocket in each ball. Stuff the balls with about 1/4 cup crumbled Roquefort cheese, and gently pat and flatten each ball into a bun-sized burger.
Grill the burgers on the preheated grill until no longer is pink in the middle, the cheese melted, and the burgers show nice grill marks, 7 to 8 minutes per side.
Serve burgers in heated Kaiser Rolls, with sliced onion, lettuce, and tomato on the side.
Burgers are a great staple and the more recipes the better. But, sometimes a lighter and healthier fare is the order of the day. Many think burgers, brats, and beer when they think Michigan, but this recipe for tuna is also from this great state.
Sesame Tuna with Soy Miso Dressing
Recipe found on http://allrecipes.com/recipe/sesame-tuna-with-soy-miso-dressing/detail.aspx
Provided by By: Steve Gold
"This recipe is served at a seafood restaurant in Royal Oak, Michigan. The sesame covered tuna is done medium rare inside (almost like sushi) and has a fantastic soy miso dressing drizzled over the top. One of the best seafood dishes I love!"
3/4 cup sesame seeds, divided
1/2 teaspoon seasoning salt
1 teaspoon ground white pepper
1 teaspoon onion powder
1 tablespoon wasabi powder
1 teaspoon coarse kosher salt
1 cup all-purpose flour
3 fluid ounces milk
2 (4 ounce) tuna steaks (about 3/4 inch thick)
2 tablespoons vegetable oil
1 (1.1ounce) package miso soup mix
1 tablespoon soy sauce
In a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. In a separate bowl, mix together the eggs and milk.
Dip tuna steaks in the egg mixture, and then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red.
To make the soy miso dressing, mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.
Looking for a fun “mock-tail” to serve with either meal or on its own? This one is colorful, flavorful, and appropriate for all ages.
Recipe found on http://allrecipes.com/recipe/michigan-fizz/detail.aspx
Provided By: SUNFLOWER173
"Michigan cherries give this drink a tangy twist."
3 tablespoons frozen cherry juice concentrate
1 cup ginger ale soda
Measure concentrated cherry juice into a tall glass. Fill glass with ginger ale and stir gently.
As you all know I am a dessert fanatic. My favorite cookie by far is the classic chocolate chip cookie. When I stumbled upon this gem I just had to share it to end our time in Michigan.
Blue Ribbon Chocolate Chip Cookies
Recipe found on http://allrecipes.com/recipe/blue-ribbon-chocolate-chip-cookies/detail.aspx
Provided by: Carolyn Solomon
"Great cookies that have won blue ribbons at 4H fairs and the Michigan State Fair. My kids love them and they usually last about two days in our house!"
1 cup white sugar
1/2 cup packed brown sugar
1 cup shortening
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 cup crispy rice cereal
1 1/2 cups semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C).
Cream together white sugar, brown sugar and shortening until fluffy. Stir in the vanilla and eggs. Combine the flour, wheat germ, salt and baking soda; mix into the batter. Stir in crispy rice cereal and chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.
Bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. Cool well before eating as the chocolate can burn your mouth.
Here you have a complete meal (with choice) to enjoy an authentic Michigan weekend watching the Pure Michigan 400 from MIS and rooting on your favorite driver(s).
Please join me tomorrow for the always popular and interactive Friday Music Blog on Chief 187™Chatter.