This is a great film that I watched on pbs the other night…Crazy how much corn has influenced the development of america’s agronomy…Check out King Corn at PBS.org

So, I promised I would put the chili recipe online that our community group liked. Here it is…

I love making this stuff…and I love eating it even more. I experiment a little bit with it each time too…throw down some jalapenos, or add a little extra red pepper. Have fun…

The recipe is over at TastyPlanner.com

I made this recipe last night for Sarah’s Birthday Dinner.

It was so freakin’ good it will blow your mind. And it’s vegetarian. And I was satisfied. And I’m a bona fide omnivore who leans carnivorous…
(substitute creme fraiche for the sour cream)

God is everywhere. And tasty too.

http://tinyurl.com/3bkeuy

So I thought this was interesting and devastating. I don’t know why, but I really don’t like the idea that all the organic brands are coming from the Conagra’s and Heinz’s of the world…

Check out this chart over at www.goodmagazine.com

Just in case you don’t get around to reading the whole book, “In Defense of Food: An Eater’s Manifesto,” read the Eater’s Manifest by Michael Pollan on your lunch break. Nice read. I find his work to be continually enlightening right now…

Change This has a lot of big concepts in small packages. Check em out…

Check em out!

Oh yeah. I love this….

You’ve got to check out TastyPlanner.com

So, now that I’m getting into my own recipes, I wondered about how I could share them online.

Tasty Planner allows me to do just that.

Here’s how Tasty Planner describes what you can do:

1.  Find & Share Recipes
2. Save recipes to your Recipe Box
   
3. Plan meals weekly
   
4. Create a grocery list
   

I’ve been obsessed with creating new recipes lately. A few weeks back it was Salmon with Ginger Orange Glaze, Last week it was Asian Lettuce Wraps.This week, I made my mark with Caprese Mozz Burgers. The picture isn’t so great; mostly because I ate half of it, before I remembered I wanted to take a picture. But you can tell what’s going on…The recipe is loosely based on this Elvis Burger from Jamie Oliver. 

Here’s the Recipe (I never measure, so I’m just guessing, sorry): 

Ingredients for the Burgers

• 1 1/4 lbs. Organic Grass Fed Ground Beef (splurge a little on the fat and get 85/15)
• 1/3 Cup Fresh Grated Parmesano Regiano
• 1 Organic or Free Range Egg
• 1/4 Cup Bread Crumbs
• 1 Shallot, finely diced
• 1 Red Chile, finely diced
• 1 tbls. Tarragon (fresh is better, but hard to find in MN)
• 4 Fresh Basil leaves, finely chopped
• 1 Tsp, fresh Thyme
• Sea Salt & Coarse Ground Pepper

Get down and dirty and mix all of those ingredients by hand. Form it into 4 patties and chill for bit.

 

Ingredients for the Caprese Mozz.

• 1 Large Tomato, cubed (discard the seeds and watery portions.
• 6-7 Fresh Basil Leaves, finely chopped
• Sea Salt and Coarse Ground Pepper
• Hearty Drizzle of Olive Oil
• 1/2 Cup Fresh Mozzarella, cubed (1/4 inch cubes)

Stir it up, and throw back a hearty spoonful (this stuff is great by itself).

Fry the patties over medium high heat for 10 minutes, turning every minute or so to keep them from getting scorched.

 

Get some big crusty buns and slice them in half. Toast the inside of the buns by laying them in a hot pan with some olive oil. Push their faces in the pan to give em a nice even crustiness. 

Serve that Spicy Burger on the crusty bun and drop a heap of the Caprese Mozz on top. 

 

 

P.S. I’d love it if someone else would give it a try and let me know what you thought.