Ok here they are - the recipes from yesterday! Thank you, thank you to those of who stopped down today! It is so fun to get to see you each week - and we all know that Kelly certainly enjoys it. :)
5 lbs Ground Pork
1 cup Green Olives
1/2 cup Kalamata Olives
1/4 cup Roasted Red Peppers
1/4 cup Hot Giardiniera (Hot Pickled Vegetables)
1 Tbspoon Capers
1 Tablespoon Red Wine Vinegar
1 Tbspoon Dried Oregano
2 tsp Minced Garlic
1 tsp Pepper
1 tsp Red Pepper Flakes (More if you like it a little hotter)
5 Slices Provolone, cut into 1/4
1/2 lb Mortadella
1/2 lb Hot Cappicola
20 small buns
1. In a food processor combine olives, roasted peppers, giardiniera, capers, vinegar, oregano, garlic, pepper, and pepper flakes. Pulse for a minute or 2, until everything is chopped and combined.
2. In a mixing bowl combine ground pork and 1 1/2 cups of olive relish.
3. Create approximately 4 ounce burgers, about the size of a baseball.
4. On a hot grill cook the burgers for 7 minutes on the first side. Flip and finish cooking 4 more minutes. The burger will be finished when it is firm. In the last minute place a slice of provolone on top.
5. To assemble place one slice of hot cappicola and one slice of mortadella on the bottom slice of the bun. Place the burger with the melted cheese on top and enjoy!
BBQ Stuffed Burgers
2 cup of your favorite BBQ sauce
5 lbs. Ground Pork
3 cups Corn Pudding (we used City Barbeque's)
5 cups Cooked Turnip Greens (we used Cracker Barrel)
20 small buns
1. In a large mixing bowl combine sauce and ground pork.
2. Create approximately 4 ounce burgers, about the size of a baseball, and form into a ball.
3. Press a "well" into the burger using your index finger. Create a miniture ball of corn pudding and push into the burger. Make sure that the meat is covering the corn pudding and that it is no longer visible.
4. On a hot grill cook the burgers for 7 minutes on the first side. Flip and finish cooking 4 more minutes. Press the sides of the burgers to make sure they are firm since the middle will be softer because of the corn pudding.
5. Serve atop a bun with a heaping spoonful of turnip greens. Enjoy!
Also, a special thank you to those of you who have actually REQUESTED to have your photo taken and to be on our blog (you know who you are). You cannot know how much that makes our hearts sing! We love having you stop by week after week! Always a treat!
Posted by Cooking with Caitlin at 7:08 AM