James Beards Food
JAMES BEARD'S FAVORITE HAMBURGER
Steps:
- Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties¿a 6- to 8-ounce patty for an average serving.
- Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.
JAMES BEARD CHILI
This is unlike any other chili recipe I've had... It's been in our family longer than I've been around, but not sure of the origination. It's got unsweetened chocolate, wine, and olives in it-what could be better??!!
Provided by sarahgoldie
Categories Meat
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- -Saute onions & garlic in the butter & oil (use a heavy dutch oven if you've got it, otherwise you can transfer to a casserole after stovetop dirctions --
- -Mix flour, Salt & Pepper in a bowl. Dredge meat in seasoned flour and add to onions. Turn meat occsionally until browned evenly.
- -Add rest of ingredients up to (including) wine and bring to a boil.
- Bake at 300 for 1 1/2 hours.
- -Add remaining ingredients and continue baking another 1/2 hour.
- Serve with rice and steamed broccoli.
Nutrition Facts : Calories 1781, Fat 177.9, SaturatedFat 72.6, Cholesterol 240, Sodium 278.3, Carbohydrate 18, Fiber 4.3, Sugar 4.9, Protein 22.1
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Servings 20-25Total Time 722 hrsCategory MeatCalories 1352 per serving
From food.com
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- "Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liqueur or that bottle you were given last Christmas and have kept hidden on a shelf. All these things will help to make your mincemeat better.".
- Boil the rump and tongue separately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blade of a meat grinder.
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James Andrew Beard was born on May 5, 1903 in Portland, Oregon, to Elizabeth and John Beard. His mother, an independent English woman passionate about food, ran a boarding house.
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James Beard was a chef, cookbook author and the first person to host a food program on television. He contributed greatly to the food revolution in this country. During his lifetime, he continuously invited people to learn to cook not just at the schools he opened but also in his own home. When he passed away in 1985 at the age of 81, the James Beard …
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So begins James Beard’s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important …
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The James Beard Foundation was established in 1986, in Beard’s honor to provide scholarships to aspiring food professionals and champion the American culinary tradition which Beard helped create. In 1991, the Foundation Scholarship Program has awarded over $4.6 million in financial aid to a variety of students from recent high school graduates, to working …
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