Tip Tuesday: How a Component of a Recipe Can be Used for Other Things

Tip Tuesday

My sister has taught me many things throughout my life.  For the purposes of this blog, we will focus on all that she has ever taught me about food.  Even then this was a copious amount of things.

Her first official “paycheck” job in high school was at a now-defunct local hamburger chain, Short Stop.  While at Short Stop, she learned many, many things.  The one that I am most grateful for is learning how to make one of their most unusual burgers:  the Diablo Burger.

The Diablo Burger uses cheese singles, mayonnaise, a patty, and a yummy melange that is the purpose of this article:  onions and bell peppers sauteed in onions and seasoned with Creole seasoning (referred to down here as “Tony’s” or Tony Chachere seasoning).

My sister uses that same pepper-onion mixture (that I call Diablo veggies) when she has a hot dog bar when we visit.  This mixture is AWESOME on hot dogs!  I have a feeling it would be awesome on pretty much anything (grilled chicken or steak) including ice cream.  Okay, maybe not on ice cream, but having visited the Tabasco factory and tasted the raspberry chipotle ice cream, it might be good on the ice cream.

So, how is it made?  The amounts are purely up to you, so it’s more of a process than anything.

Diablo Burgers

Adapted from Short Stop Restaurant by my sister

Diablo Burger

For each serving:

one hamburger patty, seasoned with salt and pepper and cooked on a griddle or in a skillet

one hamburger bun

mayonnaise

cheese single

“Diablo veggies” (see below

I tend to mayo both sides of the bun (not necessarily a very thick coat, unless that is your thing, chicken wing).  I then place the cheese single on the bottom mayo’d bun.  Top the cheese single with a patty (still hot hopefully) and then the Diablo veggies.  I think more is more on the Diablo veggies, as you can tell from the picture above.  Top with the other bun and consume with fries or chips.

Diablo Veggies

A 1:1 ratio of onion (large) to bell pepper (equally large)

butter or margarine (eyeball it…usually around 1-2 tablespoons)

Creole seasoning, to taste (as mentioned above, we tend to use Tony’s)

Render the onion and bell pepper into strips.  Melt butter or margarine in a skillet over medium heat until melted and just starting to bubble.  Add the bell peppers and cook until soft and showing color.  Stir in Tony’s to taste.  And I mean, to taste.  You don’t want to make this too spicy for any spice phobes in your house.

Use in any variety of recipes.  (If you try it on ice cream and it’s awesome, please let me know!).

What is your favorite recipe component that you like to reuse?

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2 thoughts on “Tip Tuesday: How a Component of a Recipe Can be Used for Other Things

  1. Pingback: Poutine! | Full Happy Muffin and Mama: The Blog

  2. Pingback: Meal Plan Monday: Grill Extra to Use in Other Recipes | Full Happy Muffin and Mama: The Blog

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