Greetings in that Divine and Most Precious Name of Our Lord and Savior Jesus Christ!
I've been improving the art of making hamburgers lately. After many failures in achieving a crunchy exterior with a juicy interior, I followed my boss advice and acquired a thick cast iron frypan. Perfection.
I use normal minced meat, barbecue salt, arabic pepper. Today I added chipotle and it was very good.
My grandmother only cooks red meat on cast-iron. Its the way to go but I'm to lazy, its a serious clean up.
The trick to hamburgers is the same as steak, long and low, and only flip twice.
This keeps the flavor and juices inside, and DON'T smash it with a spatula, that dries it out! Let the meat cook slowly and simmer. For hamburgers its about 4 minutes a side, for steaks about 7-10 minutes a side. I used to get these Brisket steaks, Lord have His mercy that was good meat. However, typically brisket, even a little 3/4 lb 1 inch steak took a solid HOUR in the pan..
Just finished cooking some delicious chuck steak with sauted onions, pan fried with the long and low method. I usually cook Rib Eye, its worth bein a steak snob when you find the good deals and through it in the freezer. Patience is a virtue when it comes to pan frying a steak, because you need to cook out the grease without drying out the meat. I haven't been cooking much lately, everybody in the house has been so busy and on different schedules it hasn't been worth the trouble just to cook for me, so I've been eating out. Plus, a few good take-out joints in walking distance of my house have simply blown away my kitchen, and I cook fairly well at that!
My favorite things to make at home:
Fried Chicken Breast Fritters, hand battered. Nothing beats hand battered chicken, period. Its taken me years to get down a perfect marinade and flour ratio. Marinade is the key here, chicken is essentially without flavor, so you need to add this. Most people don't, and their chicken is bland. I got the best marinades for the right chicken. I make mine Cajun spicy, and I add some green curry to the marinade for that zing minus the burn. I also put red chile powders in the flour with black pepper. No eggs, just milk, and double dip the milk-flour-milk-flour method to get the perfect texture. I learned that watching the folks at Churches Chicken
I also make different marinades to pan fry Chicken Fajitas or tacos by making it more spicy and adding onions, bell peppers, and cilantro to the marinade. I love that too.. Heat up some tortillas LA ghetto-fabulously on the burner and dinner is served, and you don't have to have that pretend from-a-can-or-a-bag "Mexican" (err. Mexican't) food
Nobody messes with my home-fries y'all, no one! Pass the ketchup please..
I can essentially cook chicken anyone you need too. Of course I'm no good on the grill
During fasting season you've got to have my beans and rice, its a blend of Mexican style meets Jamaican peas and rice. Bam Bam deliciosos! I do much more cooking during fasting season, spiced lentil patties, curried chick peas, beans and rice, veggie burgers, stir fry with cabbage and veggies, sometimes I splurge and get that soy-protein "American food" like Chick'N and make some country fried chicken or take-out Chinese style Orange Chicken. Rice is the hardest thing I EVER learned to make, and it still always gets me nervous like a first date in middle school.