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Post by Pedantic Editor Type on Mar 23, 2018 20:33:32 GMT -5
Another Harvati pun. Harvati Like it’s 1999. Gotta get back to more creativity, I think, that one was pretty standard though I did add crunchy fried onions.
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Post by Pedantic Editor Type on Apr 5, 2018 8:06:39 GMT -5
Important update: I got THIS for my birthday www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144 and now I can make the officially sanctioned versions! OK some of them my husband still won't eat, or don't sound good to me, but I'm definitely gonna make a few... first step: figure out where I can buy black garlic. |
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Post by Liz n Dicksgiving on Apr 5, 2018 10:12:25 GMT -5
Important update: I got THIS for my birthday www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144 and now I can make the officially sanctioned versions! OK some of them my husband still won't eat, or don't sound good to me, but I'm definitely gonna make a few... first step: figure out where I can buy black garlic. Sounds like all you need is garlic and a rice cooker!  EDITED TO ADD: further research suggests three weeks in a dehydrator at 130 will work, or even two weeks in a slow cooker on the lowest setting. |
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Post by Pedantic Editor Type on Apr 5, 2018 10:48:42 GMT -5
Important update: I got THIS for my birthday www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144 and now I can make the officially sanctioned versions! OK some of them my husband still won't eat, or don't sound good to me, but I'm definitely gonna make a few... first step: figure out where I can buy black garlic. Sounds like all you need is garlic and a rice cooker! EDITED TO ADD: further research suggests three weeks in a dehydrator at 130 will work, or even two weeks in a slow cooker on the lowest setting. Well, I don't own a rice cooker, a dehydrator, and I'm not sure I want to tie up my slow cooker for two straight weeks. It looks like it can be bought at Fresh Market, Whole Foods and maybe Trader Joe's (like, they had some at one point but who knows if they still do). The nearest WF and FM are both ~15 minute drives so that might have to be a "special occasion" trip. |
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Post by Liz n Dicksgiving on Apr 5, 2018 10:50:00 GMT -5
Well, I don't own a rice cooker, a dehydrator, and I'm not sure I want to tie up my slow cooker for two straight weeks. It looks like it can be bought at Fresh Market, Whole Foods and maybe Trader Joe's (like, they had some at one point but who knows if they still do). The nearest WF and FM are both ~15 minute drives so that might have to be a "special occasion" trip. Yeah, a half-hour "special occasion" drive definitely sounds easier than having garlic fermenting in one of your appliances for two or three weeks...  |
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Crash Test Dumbass
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Post by Crash Test Dumbass on Apr 5, 2018 11:07:10 GMT -5
Important update: I got THIS for my birthday www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144 and now I can make the officially sanctioned versions! OK some of them my husband still won't eat, or don't sound good to me, but I'm definitely gonna make a few... first step: figure out where I can buy black garlic. I think I've seen it at my local Generic Asian Mega-Mart, too. |
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Post by Pedantic Editor Type on Apr 5, 2018 11:15:41 GMT -5
Important update: I got THIS for my birthday www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144 and now I can make the officially sanctioned versions! OK some of them my husband still won't eat, or don't sound good to me, but I'm definitely gonna make a few... first step: figure out where I can buy black garlic. I think I've seen it at my local Generic Asian Mega-Mart, too. There is an H-Mart not far from work so I could definitely stop there sometime. |
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Post by Pedantic Editor Type on Apr 8, 2018 17:43:29 GMT -5
First burger out of the official book: Poblano Picasso.
The book calls for a salsa verde of roasted (broiled) poblano and tomatillo plus sautéed onion and raw jalapeño. I went ahead and roasted one jalapeño, sautéed another, tossed the whole shebang in the blender with salt (not in the recipe, weirdly), a tiny bit of olive oil and a little Mexican oregano. It blended beautifully with a nice kick. Definitely needs salt. Made a ton so most of it is in the fridge.
Burgers were cooked as usual, topped with pepper jack and put on lightly toasted brioche with a smidge of garlic mayo (recipe calls for tomato and lettuce; I could see the lettuce but a tomato seems unnnecessary). Anyway, it was delicious.
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LazBro
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Post by LazBro on Apr 11, 2018 7:53:38 GMT -5
That salsa verde would be terrific over roasted/poached/sauteed chicken, or as a mixer in pasta/potato salad, or with eggs/breakfast tacos.
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Post by Pedantic Editor Type on Apr 11, 2018 8:02:51 GMT -5
That salsa verde would be terrific over roasted/poached/sauteed chicken, or as a mixer in pasta/potato salad, or with eggs/breakfast tacos. Yes, since I had so much left it was paired with empanadas, will go on top of our tostadas tonight, and any leftover will go on breakfast tacos this weekend. Definitely can use that again as a standalone for parties or other applications. |
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Post by Pedantic Editor Type on May 15, 2018 10:22:37 GMT -5
I almost forgot! We did another one last week.
Oniontended Consequences which calls for caramelized onion, chevre and arugula. I left the arugula off husband's burger. He was a little skeptical of goat cheese (he isn't much for bleu/stinky cheeses) but it worked beautifully with the caramelized onion and was quite delicious. The cookbook called for an onion roll but I was lazy and went with a standard brioche.
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Post by Pedantic Editor Type on Jul 4, 2018 21:22:20 GMT -5
Oh I think I’m behind here!
Tonight I made All in a Glaze Work, which had balsamic glazed onion and fresh mozzarella. (The description just said balsamic glaze so I improvised.)
A few weeks ago I made A Good Manchego is Hard to Find which had caramelized shallots, manchego and fig jam. Delicious! A real thin layer of fig jam was a great contrast to the salty manchego.
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Post by Pedantic Editor Type on Jul 17, 2018 8:01:21 GMT -5
I was going to make the Bruschetta 'Bout It burger again on Sunday, but despite staring at the tomatoes for about 5 minutes, I didn't actually BUY any and didn't realize it until it was nearly dinner time. So. I had basil, I had prepared pesto, I had fresh mozzarella ... so I made up my own burger, the Pesto Change-o!. I was quite proud of that name, honestly.
Sauteed onions in a heavy dose of garlic until nice and soft; spread pesto lightly on the bun; ribboned up basil and added that to the onion at the last minute, and added a thick slice of fresh mozzarella. All in all, not my *best* burger, but a very tasty one.
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Post by Pedantic Editor Type on Oct 17, 2018 11:49:50 GMT -5
We've made most of the ones in the Bob's Burgers Cookbook that appealed, so it's back to inventing our own now.
Tonight we're having the Turmeric-a The Beautiful burger, which I am going to make with a heavy dose of turmeric butter, and a spicy-garlic Cheddar called Dragon's Breath to top. Will report back.
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Post by Pedantic Editor Type on Oct 30, 2018 10:01:15 GMT -5
New one last night: Burrata be a Law.
I got a big ole blob of burrata, and used a light smear of garlic mayo and a little pesto on the bun. I didn't melt the burrata at all (it was already a bit of a mess to try to slice it), just put it on the bottom of the bun. Cooked the patty in garlic butter, well salted. The burrata had a great cool-creamy consistency contrast with the hot patty.
Now I just have to figure out what to do with the rest of the burrata (answer: put it on tonight's flatbread).
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Post by Liz n Dicksgiving on Oct 30, 2018 11:43:47 GMT -5
New one last night: Burrata be a Law. I got a big ole blob of burrata, and used a light smear of garlic mayo and a little pesto on the bun. I didn't melt the burrata at all (it was already a bit of a mess to try to slice it), just put it on the bottom of the bun. Cooked the patty in garlic butter, well salted. The burrata had a great cool-creamy consistency contrast with the hot patty. Now I just have to figure out what to do with the rest of the burrata (answer: put it on tonight's flatbread). When I saw that on your week's plans, I started drooling. I'm glad it ended up awesome! Also, what is this thing you speak of, "the rest of the burrata"? There is never any extra burrata when I'm around. |
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Post by Pedantic Editor Type on Oct 30, 2018 11:51:14 GMT -5
New one last night: Burrata be a Law. I got a big ole blob of burrata, and used a light smear of garlic mayo and a little pesto on the bun. I didn't melt the burrata at all (it was already a bit of a mess to try to slice it), just put it on the bottom of the bun. Cooked the patty in garlic butter, well salted. The burrata had a great cool-creamy consistency contrast with the hot patty. Now I just have to figure out what to do with the rest of the burrata (answer: put it on tonight's flatbread). When I saw that on your week's plans, I started drooling. I'm glad it ended up awesome! Also, what is this thing you speak of, "the rest of the burrata"? There is never any extra burrata when I'm around. I mean, I was definitely tempted to just scoop the rest out and eat it with my hands but the fries were getting cold. |
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Post by Pedantic Editor Type on Nov 19, 2018 9:30:09 GMT -5
A new one last night - Focaccia Red Handed.
Standard patty, caramelized shallots, provolone, on a parmesan focaccia roll.
The biggest problem here is that the focaccia is a big, thick bread and it overpowered the burger a bit. Ideally I would've found a thinner one or scooped it out a bit, but, too late. Still a good melding of flavors.
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Post by Pedantic Editor Type on Dec 4, 2018 10:24:36 GMT -5
Another new one, although not super exciting - Cheeses is Born (we're going for a Christmas theme, here). Comes with Baby Cheeses (Baby Swiss). I also added some mild cheddar.
I want to make the one with chevre again. Husband has decided his favorite is She'll Be Comin' Round the Plantain.
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Post by Pedantic Editor Type on Jan 8, 2019 16:48:38 GMT -5
We did Five Golden Rings right before Christmas, and yesterday I made Corn This Way, which is not in the cookbook so I wung it.
I lightly toasted corn in a skillet, then added diced cherry tomato, seasoned with chili-lime seasoning. I let it cool a smidge, then mixed in garlic mayo and shredded cheese. Sort of a "gringo elote". It didn't really hold together super well, and was a big mess, but it was very tasty with some additional cheese on top.
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Post by Pedantic Editor Type on Jan 9, 2019 23:03:59 GMT -5
Here’s what I’ve made from the book:
A Good Manchego is Hard to Find
Bruschetta Bout It
Hit Me With Your Best Shallot
Mission A-Corn-Plished
Onion-Tended Consequences
Cheeses is Born
Onion Ring Around the Rosemary
Parma Parma Parma Chameleon
Poblano Picasso
Don't You Four Cheddar Bout Me
There definitely are a few more I want to try. Some involve veggies my husband won’t eat. Some I need to do again.
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LazBro
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Posts: 10,278
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Post by LazBro on Jan 15, 2019 21:24:58 GMT -5
Here’s what I’ve made from the book: A Good Manchego is Hard to FindBruschetta Bout ItHit Me With Your Best ShallotMission A-Corn-PlishedOnion-Tended ConsequencesCheeses is BornOnion Ring Around the Rosemary Parma Parma Parma Chameleon Poblano Picasso Don't You Four Cheddar Bout MeThere definitely are a few more I want to try. Some involve veggies my husband won’t eat. Some I need to do again. That manchego burger with the fig jam sounds fantastic. I want to give that one a try soon. |
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Post by Pedantic Editor Type on Jan 15, 2019 21:50:50 GMT -5
Here’s what I’ve made from the book: A Good Manchego is Hard to FindBruschetta Bout ItHit Me With Your Best ShallotMission A-Corn-PlishedOnion-Tended ConsequencesCheeses is BornOnion Ring Around the Rosemary Parma Parma Parma Chameleon Poblano Picasso Don't You Four Cheddar Bout MeThere definitely are a few more I want to try. Some involve veggies my husband won’t eat. Some I need to do again. That manchego burger with the fig jam sounds fantastic. I want to give that one a try soon. It’s super good! But make sure not to put too much fig jam on. Just a hint of sweetness. |
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Post by Pedantic Editor Type on Mar 4, 2019 14:48:35 GMT -5
Made one a few weeks ago that was not an official Bob's Burger but we deemed it so.
In our college down there is a greasy burger joint that makes the Garlic Cheeseburger (GCB). It is two patties side by side on a small loaf of french bread, the bread is covered in garlic salt. They are usually eaten with cheese fries or ranch fries. Delicious gutbomb.
So we made our own GCBs and cheese fries - garlic bread split lengthwise, sharp cheddar on the patty, made my own cheese sauce for the crinkle cut fries. It was pretty tasty. I forgot what we named it, though.
This week we'll do the Onion-tended Consequences again.
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Post by Pedantic Editor Type on Jul 22, 2019 8:55:28 GMT -5
I invented another new Bob's Burger. Another Little Pizza My Heart, with garlic mayo, sundried tomato pesto, pepperoni crisps and mozzarella cheese. Tasty!
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