Jumbo Cheeseburger Cups

1 1/2 lb lean ground beef.
1/2 cup Ketchup
1/3 cup Dill Relish
2 table spoons yellow Mustard
4oz cream cheese (1/2 package)
1 teaspoon onion powder.
1/2 teaspoon salt
2 cans Pillsbury Grands Flaky Layers Butter Tastin Refrigerated Biscuits. (8 Biscuits)
1/2 cup shredded cheddar cheese.

in skillet cook beef over medium heat until throughly cooked. drain most of the grease. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt, pepper, and cheese. reduce to low heat.

Separate biscuits. Using a serrated knife split each biscuit in half horizontally. flatten 1 biscuit half into approximately 4 inch rounds. press round into bottom of muffin pan and press dough until it comes up the full side of the muffin pan. Fill with meat. Place remaining biscuit half, also flattened, on top of meat, pressing against existing dough to ensure a clean seal.

Heat oven to 350 degrees and cook for 15 minutes. remove from oven, let cool and enjoy.

Chris's Amerasian Skirt Steak

Skirt Steak 3-25-10

1.lb skirt steak from Publix

Placed in ziplock back to marinade with:

1 Splash - Balsamic Vinegar Di Modena
3 tblspoons Olive/Canola Oil
1 spoonfull - Chili Garlic Sauce by Hoy Fong Foods (a Vietnamese Condiment, a little spicy, very, very tasty.)
3 tblspoon - teriyaki sauce
1-2 tsp meat tenderizer
1-2 tsp McCormick Spicy Montreal Steak Seasoning
1-2 tsp Durkee Grill Creations Steak Dust
1/4 bottle of Yuengling Beer (Lager)

Place zip lock bag with meat and marinade in bowl and place in fridge for between 4 - 24 hours. Longer meat marinades, more tender and flavorful it will become.

I have 2 pieces of steak. I will cook one after about six hours of marinading, and the second at about 24 hours marinading and describe the difference.

____________ Update_____________

Just finished the 1st steak. It marinaded approx. 6 hours. I took it out and cooked it on the grill for about 9 minutes. 6 on one side, 3 on the other. It came out a little more rare than I expected, but I don't mind a rare steak so I ate it anyway. It was excellent. Very flavorful and quite tender. It didn't have quite the teriyaki taste I was going for, so I added a little extra teriyaki and a second spoon of garlic pepper sauce to the remaining steak and returned it to the fridge. I ate half the steak without any additional sauces or condiments, and the second half I spread a little of the garlic pepper sauce directly on the steak. Both preperations were excellent, though I must warn you, the raw pepper sauce is quite zesty, so while I highly recommend it make sure you err on the side of caution so it doesn't overwhelm the steak. For the next steak I will try to cook it a little longer to medium rare.

My scrumptious mission.

A blog to explore and document my culinary escapades. Blog will include recipes and dishes that I prepare both of my creation and the recipes of others. I will document the process (for future use) and also explore my reaction to the finished product. (like/dislike: why?) I will also discuss new ingredients that I discover, why I like them, and how I think they can be used in future dishes.