Latest Coyote's Kitchen Article

This is from the November/December issue of Bread n' Molasses Magazine.

Latest Addiction

The season is changing, the clocks are turned back, and my mood disorder is rearing its ugly head. One of the things this means is that I'm craving crazy foods. Most recently, apart from wanting to inhale chocolate, pizza, and ice cream (ironic, given that it's cold out), I have been on a deviled ham & ramen noodle kick.

It's odd.

And it's not cheap! The ramen is cheap, but canned ham is not. At LOGS, it's $2.99/can. At Safeway, I got a can on sale for $2.49. During my cross border shopping excursion the other week, I found canned ham for about $1.80/can. WTF? That's highway robbery for frickin' ham IMHO!

Anyway, the deviled ham sandwich is such a throwback to church teas and church potlucks, and I was inspired to make a batch of deviled ham after my work put on a tea for the seniors. And I have been hooked ever since.

For those of you not familiar with the bliss that is deviled ham, it's very simple: a can of ham, flaked; some mayo; some sweet pickle relish. That's it. I spread my bread or bun with cream cheese and have a nice dill pickle with my sandwich. It's awesome.

Ramen is ramen. Rarely do I crave this stuff because it's so bad for you, but I seem to be unable to do without it nowadays.

None of this is good for my weight loss goals!

Magazine Monday #71 (Yes, a day late): Asian Pork Burgers with Hoisin Mayo

I really am enjoying the subscription to Food Network Magazine my mom got me for my birthday. I've been craving a burgers lately, and a recipe in the most recent issue of FNM caught my eye. It's actually a recipe for Asian meatball subs, but because I'm not in the mood these days to putz around making finicky things like meatballs (or at least making meatballs seems like a rather finicky activity to me right now) I decided to turn these into burgers. I think ground pork makes such excellent burgers - moist, juicy, and the flavour of the meat is mild & neutral enough to add all kinds of flavourings to it that work very well. You might recall the Curried Pork Burgers I made a while back; they have become a favourite of my brother & SIL. They might like this pork burger, too, as might you!

The recipe is here.

Frakking fantastic! Now, I made some adjustments. I didn't use any bread or milk or eggs as filler in my burger meat; I have moved away from doing that after reading Bobby Flay's burger book, and quite frankly, I think the burgers are better without all that stuff in them. I've never had a burger fall apart or crumble during cooking so I don't think it's necessary to add eggs & bread crumbs etc. I also didn't use the Asian chili sauce, and I broiled my burgers instead of frying them.

I loved these burgers so much I totally indulged and ate two! The Asian flavourings were wonderful, and I loved the crunch of the chopped chestnuts in them. I loved the bean sprout topping, too - also crunchy and tasty. As for the hoisin mayo...OMG...AMAZING! It was one incredible burger for sure, and that mayo was the cherry on the proverbial sundae.

Definitely give these a try if you're looking for a change in your same old, same old burger repertoire!

Latest Coyote's Kitchen Article

Here is my most recent food column appearing in Bread 'n Molasses Magazine. Enjoy!