Sunday, June 8, 2008

Changes in a Family Favorite
After reading Alton Brown's latest book, Feasting on Asphalt, the River Run, I was tempted to try his take on the classic (and top secret) Maid Rite sandwich. This is a loose meat sandwich. The only correct way to eat this is with yellow mustard, dill pickle slices and chopped white onions on a white sandwich bun. My husband's family has had their own version of this recipe, which I have then altered through the years. But still, Alton actually gets paid to cook, so I thought it was worth trying his recipe. Since this recipe comes from a book, I will not give you the exact formula, but will instead tell you what worked for us and what didn't.

Some of the additional ingredients that are added to the cooked and drained beef/onion mixture.

Alton suggested using a hand mixer to break up the meat mixture. I had this handy dandy chopper which worked beautifully.

Oops, you blinked and we ate already. Here is the remaining mixture before it heads to the fridge.

Now this is my recipe for Maid Rite sandwiches:

1 lb. ground beef, browned and drained
Add: ½ tbs. pepper
1 tbs. sugar
2 tbs. prepared mustard
1/2 cup beer
1 tsp. Salt

Simmer one hour or more. This can be prepared in the microwave oven instead if time is tight. Serve on a bun with yellow mustard, chopped onion, and pickles.

Now, what I would keep from Alton's version: I will add 1/3 cup finely minced onion to the meat mixture and cook both together. Do not use a food processor to chop the onion. I will also use the food chopper to finely chop the meat mixture after cooking and draining. I will also add 1 tablespoon of Worcestershire sauce to the ingredients.

If you do not wish to use beer, I would suggest adding 1/2 cup of chicken, turkey or vegetable stock instead.

I guess even the pros have off days.

Now, off to dessert.

I cut fresh strawberries and added 1/2 cup white sugar.

Stir to mix and cover with plastic wrap before refrigerating for a couple of hours. This allows the sugar to draw out the natural juices of the strawberries. This is called macerating the fruit.

A few hours later and the strawberries are ready to eat.

This is my husband's favorite way to eat strawberries, and as it was his birthday this past week, I bought vanilla bean ice cream for him.

1 comment:

Rosie Hawthorne said...

The strawberries look yummy. Have you ever tried them with just a bit of Balsamic vinegar and sugar? If you ever buy strawburries at your regular groshry shtore and you find hidden not-quite-ripe burries, the balsamic vinegar and sugar makes them quite palatable.