Joseph wrote:

> How do you do yours? I do adore the schnitzel's, would live solely on them
> if i thought my health would tolerate it.
>
> I made a 'chicken fried' pork chop the other day with rice flour, not even
> seasoned, just plain rice flour and was quite pleased with it (i seasoned
> the flattened pork chop and rubbed it with crushed garlic and the S & P'ed
> and let it rest for 10 minutes before egg & flouring it.)
>
> I find using a meat mallet on chicken breast a dicey proposition, i just
> don't do it enough to have become proficient at it.
>
> Once i tried cutting the raw boneless, skinless breast into several thin
> slices and then very gently pounding those with the flat, smooth, side of
> the meat mallet and that worked ok.

Wait a minute! What are you doing posting about food in this thread where
Stu says nobody on this group posts about food? Are you trying to make Stu
look like an IDIOT?

ObFood: Vietnamese Bistro Burger
Recipe courtesy Brigitte Nguyen
Ultimate Recipe Showdown

Ingredients
Pickled Daikon and Carrot:
1 1/2 cups julienned daikon
1 1/2 cups julienned carrot
3/4 cup distilled white vinegar
3/4 cup sugar[1]

Patties:
2 pounds ground pork
6 cloves garlic, minced
2 jalapeno chiles, seeded and diced
1 tablespoon minced ginger
2 tablespoons Vietnamese fish sauce (nuoc mam)
2 tablespoons soy sauce[2]
1 tablespoon Chinese five-spice powder[2]
2 tablespoons sugar
1 lime, zested and juiced
2 to 3 tablespoons vegetable oil, for brushing the grill rack
6 good quality sesame-seed kaiser rolls, split
6 tablespoons salted butter, softened
6 tablespoons mayonnaise
6 tablespoons spreadable pork or liver pate
1/2 English cucumber, peeled and thinly sliced[3]
2 jalapeno chiles, thinly sliced
18 fresh cilantro sprigs[4]

Directions
To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar,
and sugar in a bowl, tossing well to coat. Set aside to marinate.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas
grill to medium-high. If a grill is unavailable, simply heat a grill pan
over medium-high heat on your stovetop.

To make the patties, combine the pork, garlic, diced chiles, ginger, fish
sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a
bowl, mixing well to incorporate. Divide the mixture into 6 portions and
form into round patties.[2]

Brush the grill rack with vegetable oil. Place the patties on the rack and
grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90
degrees halfway through cooking on each side, to attain grill marks.

Spread the cut side of each bun half with 1/2 tablespoon butter and grill
until golden brown, 1 to 2 minutes.

Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and
1 tablespoon of the pate on the cut side of each bun top. Place the cucumber
and chile slices on the bun bottoms and top with burger patties. Drain the
carrot and daikon pickles and pile a generous amount atop each patty. Add
the cilantro sprigs and the pate-smeared bun tops. Enjoy!

Cook's note: These burgers can also be served on baguettes, if preferred, in
which case, the patties should be formed into oblong shapes. Hamburger buns
are a bit softer and easier to manage, which is why I've chosen them for
this recipe. If available, buy a peppercorn pate, which adds a great hint of
black pepper to the burger. For serving, burgers can be halved and skewered
for a beautiful presentation and manageability. They go well with sweet
potato french fries or taro chips!

Bob's Notes:
[1] I add a quarter-head of thinly-sliced cabbage.
[2] I omit the five-spice powder and the soy sauce, and add a 3 tablespoons
of Maggi sauce.
[3] If I'm using an English cucumber, I don't peel it.
[4] I really can't imagine someone counting out cilantro sprigs like that. I
just use a bunch.


Bob