Gettysburger….

If you’re a “Scandal” fan, of which I am, you have heard on several occasions them mention the infamous burger joint Gettysburger,  Well you can only imagine the shock and awe that came across my face when I found out that Gettysburger did not exist. How was I gonna replicate one of their burgers, for the mid-season premier, if they didn’t really exist. In my mind I had already planned this post detailing how I went about gathering ingredients, prepping and then preparing my wonderful version of a Gettysburger burger. what would I do now?

I did the next best thing. I created a burger I felt would exist on the menu at Gettysburger. I created the Insde-Out Bacon Cheddar Cheeseburger with a side of Garlic Parmesan Steak Fries. I went as far to make the pickles from scratch and a chipotle mayo for the buns.  I mean if you gonna go with something that doesn’t exist why not go all out.

cucmbersI used half of an English cucumber cut on the bias. I then brined the slices  in a heated mixture of salt, sugar, a crushed garlic clove, a few red pepper flakes, fresh dill, a bay leaf and vinegar.

PicklesViola …..Pickles….. well they became pickles once the liquid cooled.

Then for the burger I did what my Mom taught me to do oh so many years ago.  A package of onion-mushroom soup mix,  black pepper, worcestershire sauce, an egg and a handful of breadcrumbs.  Once combined I made a thin patty and placed a slice of cheddar cheese that I folded in half along the center of the patty.  Then I made another patty and placed that on top of the first sealing the cheese in the middle.

inside outburgerNow  all I had to do was cook them. I am about the slow and go when cooking a good burger.  Medium heat and I never flatten the patty while cooking ( your squeezing all the luscious juices out…who wants a dry burger?). Haven’t you been told to not play with you food? Well don’t fiddle with your burger while it’s cooking let it do what it has to……that’s cook. I only turn my burger ONCE during cooking.

Besides the pickles and the burgers I also made a quick spread for my burger buns, Chipotle Mayo. I took a 1/4 cup of mayo and added 2 teaspoons of chipolte salsa ( you can find it in a can in the international section of your supermarket) and mixed. Depending on how spicy you like it you can add more or less of the chipotle salsa.

As for the Garlic Parmesan Steak Fries it was simple ( no I didn’t make the fries from scratch) I prepared a bag of steak fries in the oven ( I try to avoid frying as much as possible). I sprinkled them with some olive oil to help crisp them up in the oven and dusted them with a mixture of kosher salt and black pepper.  About 5 minutes before they were to finished in the oven I heated a 1/4 cup of olive oil and 1  1/2 tablespoons of minced garlic. I pulled the fries from the oven  dumped them in a bow,l added the heated olive oil along with a handful of shredded Parmesan and minced parsley. Then I tossed everything together making sure the fries were well coated. This was the end result of my hard work ( not that hard )

the finished product

Yeah if I were running the Infamously Fictitious Gettysburger this would be on the menu.

 

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Turban’d

So yesterday was a pretty cool day for me. I had been working on some projects and had planned on having lunch with my future daughter-in-law. Problem…my hair that I shampooed the night before was no where near being dry.  Do I remove the flexi rods I had in my hair(which is natural by the way) and tackle re-doing it later? Or do I figure out how to cover it all up while still being stylish? The problem with pulling the rods out is that it takes a lot of work to get them in (my hair is long & thick), so I opted for solution #2. I decided to cover it up by doing a turban that incorporated a bow in the tying process. I’d have to say I did a fine job and no one knew I had rods in my hair : )

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Now today while scouring the internet for Spring trends what do I behold?

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Can we say fashion forward?  Yes I am.  The best thing about yesterday’s look, besides the wonderful compliments, was that I saved my hairdo. I have a head full of fresh curly locs for errands today..  A win-win situation.

Lip Gloss by Lamik Cosmetics

Lip Gloss by Lamik Cosmetics

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A Romantic Dinner for….4

No you read that right…and NO it wasn’t me & my hubby with another couple. It was me, my hubby, daughter and son. Now don’t get me wrong I did enjoy being with my family but one tends to think Valentine’s Day was made for lovers. Since business kept my hubby from being able to do the usual Valentiney ( yes I created a word) things I thought it would be nice to prepare a wonderful dinner at home for the family.

We started off with an appetizer of Spicy Garlic-Lemon Shrimp and a loaf of Sweet Italian Bread. IMAG0902

For our entree I prepared my signature dish….Pan-Seared Salmon with Sauteed Spinach & Mushrooms in an Herb Cream Sauce served atop Sour Cream & Chives Mashed Potatoes

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The grown-ups at the table had Tequila Sunrises and the youngsters sipped on sparkling Cider.

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All in all it turned out to be a rather lovely dinner for 4….Oh yeah my daughter even made dessert a Butter Cream Pound Cake served a la mode.  Who could have wanted a better meal? Hope your Valentine’s Day was filled with LOVE because mine was : )

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So you wanna challenge me???

About 2 weeks ago my girlfriend had gone to a new hangout spot and had eaten what she thought was heaven….Philly Cheese steak Egg rolls.  It wasn’t enough for her to post pics of all the fun she was having( without me no less) but she decided to tag me in a challenge on social media.  What? For everyone to see? How could I not accept.

Well since we were having another “snowmegaddon” here in Atlanta I decided I would treat the family to a new meal and take Miss Nykki up on her challenge.

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And so it begins……

I’ve been wanting to start a blog for some time now…..Hell I’ve been told I should start one by way too many people, if I should be totally honest about it.  So here it is…..The Chef In Pearls. I think that title embodies so much of who I am today. I take great pleasure in creating food and sharing it with people, especially the ones I love.  And well as for the pearls ( one of my favorite accessories I own) I love …love ….love… fashion. I think my Mom created that little demon inside me way back when.   I grew up wanting to own the clothing and accessories my mother had. Fighting my younger sister over which pieces we’d play dress-up with next. We knew what it was to have custom made clothing as well as shop in large department stores.  We lived life as fashionistas without ever really knowing it. It was just apart of growing up.  I owe my love of cooking to my Mom, too. She was the epitome of a host.  Always coking and panning the next get together.  I don’t know how she did half the things she pulled off but she did it.  And she’s still doing it at age 70.  I am thankful for these experiences because they helped to shape….The Chef in Pearls.

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The Chef In Pearls

Cassandra Mason is a Lifestyle Chef and Gourmet Cooking Instructor who enjoys demystifying the art of cooking for One. You can catch her live demonstrations across major social media as @TheChefInPearls.

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