Sunday, June 14, 2009

Peanut Butter Bacon Burger and Scalloped Zucchini

I read about a peanut butter bacon burger awhile back on Carpe Durham and immediately felt like this was a burger I needed to recreate. The sweet peanut butter was the prefect contrast to the smoky, salty bacon…and throw in a crisp dill pickle. Yes, I’m serious and it was actually very good.

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  • 1 lb ground beef
  • 1/2 onion, diced
  • 1 Tbsp grill seasoning
  • 4 bacon slices, cooked until crisp
  • 4-6 Tbsp peanut butter
  • lettuce leaves
  • 8 dill pickle slices
  • 4 Kaiser rolls

Mix ground beef, onion and grill seasoning; form into four patties. Fry 4 slices of bacon, drain and break in half. Grill burger, to your liking. Top heated bun bottom with lettuce slices, burger, bacon, 2 dill pickles and cover the top bun with peanut butter. Enjoy!

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Inspired by Down Under Pub, Durham NC

Scalloped Zucchini

I cooked this in the oven along with the burgers, bacon, and black raspberry crisp. I baked this for 20 minutes at 400 degrees. This was a fairly quick dish to toss together, visually pleasing, and quite good.

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  • Olive oil
  • 2 pounds zucchini, ends trimmed and sliced into 1/4-inch thick coins
  • Salt
  • 4 (12 by 18-inch) pieces aluminum foil
  • 2 cups shredded monetary jack or cheddar cheese
  • 2 medium shallots, thinly sliced
  • 4 teaspoons minced garlic
  • Freshly ground black pepper
  • 4 teaspoons all-purpose flour
  • 16 thyme sprigs

Heat grill to 350 degrees F (medium heat) and oil well.

Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.

When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets.

Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.

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Recipe from Dear Food Network episode

Here’s the oatmeal crisp I mentioned, this has supper written all over it…and it’s the last of my black raspberries so I plan to savor each bite. I drizzled vanilla yogurt over the top…my new favorite topping.

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This time, in honor of the blueberry crumble I had at Four Square, I added two tablespoons melted Smart Balance butter to the crumble mixture. It's pretty amazing how a little butter adds so much richness and flavor!!

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1 comment:

RPP said...

See, and everyone else thought we were crazy. Looks awesome.