4 • May 2016 • UPBEAT TIMES, INC.


& Prosper! Cloverdale, CA. ~ An ancient


Eat Well


Roman recipe, recorded during the reign of Tiberius, describes a beef “patty” mixed with pine kernels, black peppercorns and


wine,


baked. Simi- lar culinary preparations have existed in


for


Europe centu-


ries. Minced


meat was a delicacy in medieval cuisine. Red meat was only enjoyed by the up- per class and royalty. T e 12th century nomadic Mongols created food from a variety of milk, plus sheep, horse and camel meat. T e Golden Horde cavalry


(the name comes from the spender of their rulers camps), was extraordinarily fast mov-


A Whopper of a Story!


ing and oſt en unable to stop for meals, so they ate while riding. T ey wrapped a couple of pieces of meat under their saddle so it would crumble be-


white neath the pressure and motion then


and be cooked by the heat and friction!


T is “recipe” for


minced meat spread throughout the Mon- gol empire. Marco Polo recorded the culinary habits of the Mongol warriors on his travels and noted that the fl esh of one pony could fuel 100 warriors for a day. Mongols occupied the west-


ern portions of modern day Russia and ruled there for two centuries. T ey introduced minced horsemeat to the Mus- covites who turned it into steak tartar. Street venders sold the minced meat from their carts


17th century.


in the Hanseatic League made Hamburg one of


Its signifi cance the largest


ports in the world. By the fi rst half of the 19th century most northern European immi- grants set-off from Hamburg


by Executive Chef Ron Skaar ~ ronskaar@comcast.net ~ 707-490-7636 with America’s


with capers, onions and even caviar ending up in the mix. Russian ships brought the


recipe for steak tartar to the port of Hamburg during the


largest port,


New York City, being their pri- mary destination. Various restaurants in New


York City began to off er the Hamburger style steak to at- tract German sailors. By the late 19th century it became popular on the menu of many of the cities estab- lishments. T e beef was minced by hand, lightly salted and oſt en smoked or served raw in a dish with onions and bread- crumbs. Delmonico’s dish, which cost 11 cents, was


served raw or slightly cooked and usually topped with a raw egg.


We may not have invented


the hamburger, but American ingenuity perfected it. Two stories, a small town Texas cook or a vendor at the Wis- consin State fair, account for originally placing the fl at patty between two pieces of bread. Either way, it was created for convenience so that the cus- tomer could eat while moving. May is “National Hamburg-


er Month” and this Bobby Flay recipe is a quintessential American creation. T e best surfaces I’ve found to seer your burgers is a hot cast iron frying pan, besides, of course, fi ring up the grill.


JOKES & Humor # 2


A couple of clams were eating chocolate bars while two fi sh watched. “Did you see that?” one fi sh said, as the clams fi nished their treat.


“They didn’t offer us a single bite!”


“What do you expect?” asked the other fi sh. “They’re two shellfi sh.”


SALAD BURGER CAESAR


FOR THE CAESAR MAYONNAISE COMBINE IN A FOOD PROCESSOR AND


PROCESS UNTIL SMOOTH: ½ cup mayonnaise


1 tablespoon Dijon Mustard 2 garlic gloves, chopped 2 anchovy fi llets


1 tablespoon fresh lemon juice 2 dashes Tabasco sauce 2 dashes Worcestershire sauce


¼ teaspoon black pepper 2 tablespoons grated parme san cheese, plus more for garnish


FOR BURGERS:


1 ½ pounds ground chuck or ground turkey Salt and pepper


4 burger buns, split and toasted


12 romaine leaves 2 tablespoons grated parmesan


Coupon Expires 5/31/2016


Divide meat into four equal portions, form into a ¾-inch- thick burger and make a deep depression in center with your thumb. Season the burgers with salt and pepper and brush with oil. Heat the gas grill. Grill until golden brown and slightly charred, about 4 minutes per side for beef and 5 for turkey. Place burgers on bottom bun and spread a few tablespoons of the mayonnaise on top. Top with romaine leaves and parmesan. Serves 4.


4 • May 2016 • UPBEAT TIMES, INC. “You know you’re in love when you can’t fall asleep because reality is fi nally better than your dreams.” ~ Dr. Seuss


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