kaiser rolls

Portobello Mushroom Burger

Portobello Mushroom Burger
By jgreghenry Published October 15, 2009
Prep time: 60
Yield:1 ()

Ingredients:

  • 4 large portobello mushrooms, stems removed, caps left whole
  • 2 T plus more for buns of very good olive oil
  • 0.5 c water
  • 2 T red wine vinegar
  • 0 salt and pepper
  • 0.666667 c grated mozzarella cheese
  • 24 whole basil leaves
  • 8 strips of roasted red bell pepper (from a jar is fine)
  • 2 very good tomatoes (2 center section 1/2 inch slices is all you will need, save the rest of the tomatoes for another use.
  • 30 kalamata olives, or to taste
  • 4 very good kaiser rolls cut in half

Directions

Pre-heat the oven to 400 degrees. Cover a large rimmed baking sheet, or appropriately sized ovenproof plate with foil. Toss mushrooms with oil, water red wine vinegar; season with salt and pepper. Arrange the mushrooms stem side down; cover loosely with more foil. Roast until tender, 30 to 45 minutes. Meanwhile brush the cut side of all the Kaiser roll halves with a little olive oil. Then set them oiled side down onto a grill pan, until lightly toasted. When the mushrooms are ready remove the top layer of foil and turn each cap over so that the ribs are facing up. Carefully drain off any of the accumulated liquid. Fill each cap with some of the grated cheese. Set the caps under a broiler until the cheese is bubbly and beginning to brown. Lay the toasted rolls out on a large surface or serving tray. Cover the tops of each roll with 5-6 whole basil leaves. Top the basil with a mushroom cap. The push 5 or 6 kalamata olives into the melted-cheese. The cheese should act like glue keeping them from rolling off the “burger”. On the other side of the roll layer the red bell pepper and tomato. Invert the top onto the bottom of the burger. This is a messy burger so I advise cutting it in half to make it easier to handle.

Notes:

serves 4

Grilled Sausage Sandwiches with Pickled Red Cabbage

grilled sausage sandwich
By jgreghenry Published September 18, 2009
Prep time: 90
Yield:1 ()

Ingredients:

  • 3 T canola oil
  • 4 c shredded red cabbage
  • 1 large onion, peeled, halved, and cut into 1/4-inch slivers
  • 0.5 c red wine vinegar
  • 0 salt and pepper
  • 4 kaiser rolls, split
  • 0 grainy mustard
  • 1 (14 oz) smoked sausage

Directions

Heat the oil in a large sauté pan over medium heat. Add the cabbage and the onions, stirring to coat them in oil. Add a pinch of salt and cook, stirring occasionally, until the cabbage and onions have wilted. Add 1/4 cup of the red wine vinegar and continue cooking until all the liquid is absorbed or evaporated, about 10 minutes. Add the rest of the vinegar and repeat the process until the liquid has mostly evaporated. Adjust the seasonings with salt and pepper. Set the mixture aside. Preheat a grill or grill pan until quite hot. Cut the sausage in half length-wise, and then again crosswise into 4-inch lengths. Grill the sausages until nicely colored, about 3 minutes per side. Serve the sausages on the Kaiser rolls with a heaping of the pickled cabbage mixture and plenty of good grainy mustard.

Notes:

serves 4

Hey Vegetarians! Que 'Bello Burger

17 Jun 2009

portobello mushroom burger with basil and mozzarellaI am not in a chatty mood.

But we have burgers to talk about. The trouble with blithely bouncing burger banter about is that I then have to belly up to my bluster!

Which is an (overly) cute way to say. I promised a week of burgers and I shall deliver. Now I didn't say what kind of "burgers", did I?

Because the truth is as big a carnivore as I am (and I am), I could not face red-meat two days in a row.

Besides what if my burger obsession causes me to lose the veg-heads out there. My guess is that a buffalo burger does not rate super high on their thrill meters.

Sup! needs every reader he can get. So court the veg-heads I must. To do this I am pulling out the big guns. I am bringing out the meatiest veg I know. The portobello mushroom.

Sippity Sup Continues »
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