Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, August 12, 2011

Don't let summer slip away without filling your burger quota; try these!

I’ve already blathered on and on about my lifelong affection for burgers, which I believe I acquired from my mom, the queen of burger lovers. I’m always on the hunt for inventive ways to serve them up. Southern Living’s July 2011 issue warmed the heart with zillions of new twists on burgers; what wasn’t included in the magazine (13 more ways to prepare burgers) was available on the website, southernliving.com/grilling. I was in hamburger heaven!

After offering the recipe for Basic Turkey Burgers, the article then featured a variety of burger dress-ups. Since I love pimiento cheese almost as much as I do burgers themselves, I was drawn to Pimiento Cheese Bacon Burgers as a way to add some special pizzazz.

I absolutely adored the fact that the Best Turkey Burgers recipe featured both chopped fresh parsley and fresh mint. I almost always have some fresh parsley in the veggie bin of my fridge; seems as though I buy some for a recipe and then have a ton left over. And the mint—well, it grows, indestructable, right outside my door. We grab it to go in iced tea and look for recipes that give us an excuse to trim some off.

Pimiento Cheese-Bacon Burgers calls for topping the Best Turkey Burgers with your favorite Pimiento Cheese mixture (storebought or mixed up with your own shredded cheese or cheese blend.) I ran my fave in the very first blog entry I ever wrote for this column—May 16, 2010. But for grins I’ll repeat it here today—295 blog entries later!

Pimiento Cheese-Bacon Burgers

2 pounds lean ground turkey breast
1 teaspoon salt (or salt substitute)
1 teaspoon lemon zest
1/2 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint

Preheat grill to 350 to 400 degrees (or use countertop grill). Combine above ingredients gently. Shape mixture into 6 (5-inch) patties. Grill, covered with grill lid, 4 to 5 minutes on each side or until beef no longer is pink in the center. Top each burger with your favorite pimiento cheese recipe (mine appears below), cooked bacon slices, lettuce, and tomato slices. Makes 6 servings.

Old South Pimiento Cheese
1 cup chopped/broken pecans
1 (8-ounce) block extra sharp cheese (grate on small side of cheese grater)
1 (8-ounce) block sharp cheese (grate on large side of cheese grater)
1 1/2 cups mayonnaise
1 (4-ounce) jar chopped pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon grated onion
1/4 teaspoon ground red pepper

Set oven to 350 degrees. Toast the 1 cup pecans for 8-10 minutes. Stir halfway through the toasting. Mix the grated cheese, mayonnaise, pimiento, worcestershire sauce, onion, and red pepper. Add pecans. Spread on bread.

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