I'm finally posting PART TWO of the super yummy Pub Meal.
Here's the meal...remember...Cheeseburgers, Red Cabbage Slaw, Fried Zucchini and Charred Tomato Soup with Melted Mozzarella
Last week I wrote about the
Charred Tomato Soup
as part of this meal.
The Cheese Burgers, Red Cabbage Slaw and Fried Zucchini.
And here are the embedded recipes. Disclaimer...this embedding recipe feature does not work if you are using Internet Explorer. If you can use Mozilla or another thingie, that would be ideal.
Okay, the slaw is easy.
In a large bowl, combine the shredded cabbage, jalapeno, dill pickles and dill pickle juice.
Toss to blend.
Pour the sour cream mixture over the cabbage and toss to blend. Refrigerate until ready to use.
By the way, sliced dill pickles in this slaw is so unexpected yet so fantastic and tangy, gives the slaw a real bite!
My grocery store does not carry beef brisket; they suggested 93% lean ground beef, which I used and it was fine.
Be interesting to try beef brisket though.
Cook until the veggies become tender and slightly caramelized, 10-12 minutes. In another bowl, mix the brisket with the mayo.
3/4 inch thick.
Grill the hamburger patties on an indoor or outdoor grill.
I used a stove top grill because that's what Alex used on her cooking show.
And lastly, we begin the fat free, super healthy
Disclaimer:The fat free and super healthy descriptors
are a lie.
Although zucchini is a vegetable. That's not a lie. And isn't zucchini good for you?
fixins for this fine
Pub Meal side dish.
Slice 4 medium zucchini lengthwise, like pickles.
Pour oil into a heavy bottomed pan and heat to 350 degrees.
Make the breading mixture by combining the bread crumbs and Parmesan in a bowl.
In another bowl, whisk together the eggs and the splash of water.
Toss sliced zucchini in salt, dredge in flour, submerge in the egg mixture and roll in the breadcrumb mixture until all are coated on all sides.
Transfer to a platter.
Prepare a baking sheet fitted with a kitchen towel and a slotted spoon to remove zucchini from oil.
Drop a few pieces of zucchini into the oil at a time and gently swirl the oil as they fry.
When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool.
Sprinkle with a touch of salt and paprika.
Be prepared to loosen your belt a notch or two. This is one fine, tasty meal!