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[nverland]

Bayou Burgers with Spicy Remoulade

Ingredients

1 small onion, chopped
2 tablespoons olive oil
1/4 pound fully cooked andouille sausage link, casing removed, finely chopped
1 teaspoon Creole seasoning
3/4 teaspoon garlic powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
1/4 pound Italian turkey sausage link, casing removed
4 slices cheddar cheese
1/2 cup Miracle Whip
2 tablespoons lemon juice
1 tablespoon hot pepper sauce
2 teaspoons sweet pickle relish
1 teaspoon capers, drained
4 kaiser rolls, split
1 tablespoon butter

Directions

In a large skillet, saute onion in oil until tender. Add andouille sausage; cook 1 minute longer. Transfer to a large bowl. Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper. Crumble turkey and turkey sausage over mixture and mix well. Shape into four patties.
In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.

For remoulade, in a small bowl, combine the Miracle Whip, lemon juice, pepper sauce, relish and capers. Spread rolls with butter and sprinkle with remaining garlic powder. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. Serve burgers on rolls with remoulade. Yield: 4 servings.

Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.


Nutritional Facts 1 burger with 2 tablespoons remoulade equals 811 calories, 55 g fat (18 g saturated fat), 178 mg cholesterol, 1,671 mg sodium, 40 g carbohydrate, 2 g fiber, 41 g protein.

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[black-raven135.livejournal.com]

Sticky Peanut Cookie Bars

TIME/SERVINGS
Total Time: 55 mins
Active Time: 20 mins
Makes: 12 servings

INGREDIENTS
For the shortbread:
1/2 cup unsalted roasted peanuts
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
8 tablespoons cold unsalted butter (1 stick), cut into small chunks

For the topping:
1/2 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons water
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/3 cup finely chopped bittersweet chocolate (about 2 ounces)
1 1/2 cups unsalted roasted peanuts

INSTRUCTIONS

For the shortbread:

1. Heat the oven to 350°F and arrange a rack in the middle. Butter an 8-by-8-inch glass baking dish and set aside. Combine peanuts, flour, sugar, and salt in the bowl of a food processor. Pulse until peanuts are ground and mixture is well combined. Add butter and pulse again until mixture resembles coarse meal.


2. Press mixture evenly into the prepared baking dish and prick it all over with a fork. Bake until lightly golden, about 30 minutes. Remove from the oven and place on a wire rack.

For the topping:

1. Combine sugar, 1/2 teaspoon of the salt, and water in a medium saucepan. Bring to a boil over medium heat, stirring often until sugar is completely dissolved. Continue to boil mixture, swirling the pan occasionally (but not stirring), until it turns a deep caramel color, about 8 minutes. Remove the pan from heat and carefully stir in cream and vanilla extract (mixture will bubble up and steam).


2. Sprinkle chopped chocolate evenly over cooled peanut shortbread.


3. Stir peanuts into caramel mixture and immediately pour over shortbread and chocolate base. Sprinkle remaining 1/2 teaspoon salt over peanut bars and allow to finish cooling. Cut into rectangles and serve.