Klupskies & Cheddar & Scallion Creamed Corn

One recipe was good and the other one not so good.  The first recipe for the Polish Burgers was good.  It makes 4 gigantic burgers.  We cooked just 2.  I had mine with out a bun and had to give up.  Jim finished it.  He had his with a bun, and finished mine.  We will eat the other 2 tomorrow.  This recipe is from allrecipes.com .

The vegetable side dish is from Ina Garten’s Modern Comfort Food.  I blame me for not liking it.  First, this needs to be made in the summer with fresh corn.  I used frozen corn, and it was big and tough skinned.  I cut the recipe in half.  The recipe for cheese read 2 C, about 5 oz.  So at 1/2 I should weighed out 2 1/2 oz.  I ground the cheese myself and measured 1 C.  It was too much cheese, I should have weighed it out at 2 1/2 oz. 

Klupskies 

Ingredients:

1 # ground beef

1 small onion, diced

1/2 green bell pepper, diced

1 egg

2 T ketchup

1/2 t sea salt

2 sliced white bread, torn into small pieces

1 serving cooking spray with EVOO

Directions:

1. Mix ground beef, onion, green pepper, egg, catsup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed.  Form the mixture into 4 patties.
2. Spray a large skillet with EVOO spray and set over medium heat.  Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8-10 more minutes.

NOTE: For the juiciest burgers, do not press the meat and try to only flip once.  

Cheddar & Scallion Creamed Corn

Ingredients:

6 T unsalted butter

2 C thinly sliced scallions, white and green parts (12-14 scallions)

6 C fresh corn kernels cut off the cob (8-10 ears)

Kosher salt and black pepper

2/3 C half-and-half

2 C grated extra-sharp white Cheddar (5 oz.)

2 T freshly grated Italian Parmesan cheese

Directions:

1. In a large (12”) sauté pan or medium (10”-11”) Dutch oven, melt butter over medium heat.  Add the scallions and cook for 2 minutes, stirring occasionally.
2. Add the corn 1 1/2 t salt, and 3/4t pepper and cook over medium-high heat , stirring occasionally, for 4-6 minutes, until the corn is just cooked through.
3. Transfer 2 Cups of the mixture to a food processor fitted with the steel blade.  Add the half-and -half and process until coarsely pureed.  
4. Pour the mixture back into the pan, bring to a simmer and cook for 3 minutes, stirring occasionally, until thickened.  
5. Off the heat, stir in the Cheddar and Parmesan, sprinkle with salt, and serve hot.   

Another idea is to freeze yourself, summer corn so it would be good to have in the winter.  Also you could make the whole recipe and freeze it for the winter.  Just don’t use commercially frozen corn.