Sunday, August 07, 2005
Carny Crier (Sans Bad Teeth)
Come one, come all! See the amazing, the stupendous, the utterly ridiculous freak show we call The Grommie Burger. Described in the CookNextDoorMeme.
Once I started thinking about this baby, I couldn't get it out of my head and I had to have one.
1/4 pound hamburger patty on a toasted onion roll with jalapeno cheddar cheese sauce and topped with awesomely crunchy kettle chips. Smush it all together, turn it upside down and... YUMMMMM!!
I shamefully admit there is not much in the way of nutritional value to this burger.
That's why I added this awesomely nutritious salad to go along side it.
Crunchy broccoli, chewy raisins, salty bacon and a tiny bit of sweet mayo dressing. You can't get any better than that.
I have seen this broccoli salad at various times in different deli cases and tried it a couple of times but the broccoli is often too big, the bacon burned and it's always smothered in the mayo dressing, which turns my stomach. This salad is gorgeous if you follow the recipe and it contains just the right amount of dressing.
It's also nutritionally complete with protein and vegetables with a little fruit to boot. The recipe says it serves 12, but I'm a glutton and I usually eat it for 2 meals a day for 3 days (because no one else in my house will eat it, the prunes).
After mixing everything, it needs to sit in the fridge for at least a couple of hours to let the flavors meld a bit and is oh so much better after a day... just keep it covered and stir it before each service.
Broccoli Bacon Salad
originally from St. Paul Pioneer Press?
2 large broccoli crowns, chopped
1/2 medium red onion, diced
1 pound thickly sliced bacon, frozen
1 cup dry roasted sunflower seeds (roasted pumpkin seeds are great, too)
1/2 cup raisins
1 cup mayo or Miracle Whip (regular or light)
1/2 cup sugar
2 TB white vinegar
Remove bacon from freezer and allow it to thaw on the counter while you prepare the veggies.
Cut the broccoli into small pieces. You want to be able to have all of the components of the salad fit in one forkful. I usually use thin slices of the stalk because they are tender, quite tasty, they stretch the budget and they look like tiny tree cross-sections.
Slice slightly defrosted bacon into 1/2-inch pieces and fry until crisp, but do not burn. Drain on paper towels. Combine salad ingredients in a large bowl.
For the dressing, combine ingredients with a wire whisk until sugar is dissolved. Add to salad and toss well. Cover and let steep in fridge for 2 hours or overnight.
This salad makes me want to tap dance like Ruby Keeler.