As noted in yesterday's post, I'm not a big fan of turkey. I don't mind it in a deli sandwich, in fact I used to enjoy one planted in a kaiser with homemade mayo and plenty of freshly ground pepper that was constructed by a now-defunct deli in Grand Central. That, and a bag of cheese waffles, used to be the highlight of my weekly Friday journey from the city to Fairfield County. However, I think the full bird is too much fuss to cook and too bland a meal around which to build a holiday. It's telling when the stuffing is usually far superior, unless some lunatic puts water chestnuts in it.
When I was growing up with the Indians on the frontier, we would enjoy the annual Thanksgiving deer hunt and savor the fresh meat from our kills as our dinner. [Although Grandma always had a half-dozen of Grandpa's chickens on reserve in case we came home without a trophy.] It's best I not share that info with the more genteel folk with whom I spend my current days, though.
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| The cousins with our Thanksgiving entree |
In addition to our traditional fish tacos, we've also enjoyed steamed lobster and lobster pie a few times over the years, especially on those lucky occasions when we've been able to spend a couple of days on the shoreline. Last year, having just returned from Australia, we brought with us the recipe for the single most glorious sandwich ever invented. My only regret is that one cannot buy either Carlton Draught or Victoria Bitter in the United States, as those two beers complement it perfectly. [Foster's is not Australian beer; it's canned in Pittsburgh.]
Here's the recipe, and be prepared to open your mind to new gastronomic possibilities.
Behold, Crocodile Bob's Aussie Works Burger:
Ingredients [serves four]:
1 pound ground beef
1 large onion, sliced
4 eggs
4 slices Canadian bacon
4 pineapple rings
4 slices Cheddar cheese
1 (8.25 ounce) can sliced beets, drained
4 slices tomato
4 lettuce leaves
4 Kaiser rolls, split
ketchup (optional)
yellow mustard (optional)
dill pickle relish (optional)
mayonnaise (optional)
Directions:
Preheat an outdoor grill for high heat.
When the grill is ready, lightly oil the grilling surface.
Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.
Meanwhile, melt butter in a large skillet over medium heat.
Add onions, and fry until soft.
Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat.
Cook until the yolks are solid, turning over once.
Remove eggs, and set aside.
Place the Canadian bacon in the same skillet, and fry until toasted.
Remove the bacon, and turn the heat to high.
Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
Assembly:
Set bottom of kaiser roll on a plate,
1. top with burger,
2. a slice of cheese,
3. a slice of Canadian bacon,
4. one fried egg,
5. fried onions,
6. a slice of beet,
7. a slice of pineapple,
8. a slice of tomato,
9. and a leaf of lettuce.
Serve to those shocked with wonder.
Since this year my wife and I are on our own for Thanksgiving, a first in our marriage, we're going to spend the day digesting this 920 calorie delight by raking some leaves and watching any team but the Cleveland Browns play football.
In addition to the traditional annual viewing of Endless Summer, we may re-watch the first season of the wonderful Australian TV show, "Rake".
The staff of The Coracle will take tomorrow off. A Friday profile will be posted. It's a corker.