I thought I would entice you today with something delicious that you can cook up for all the Dads in your life for Father's Day. Jack Daniel's Patty Melts!
These fabulous sandwiches are sure to put a wide smile on their faces and are bound to become sure family favourites!
Minced steak patties flavoured with some seasonings and a portion of the Jack Daniel's Original Smooth BBQ sauce. They are grilled and then placed into toasted sour dough bread.
Add to that crisp streaky bacon which has been glazed with Jack Daniel's Smoky Sweet BBQ Glaze, slices of Swiss Gruyere cheese and caramelised onions, and you have a sandwich which packs a really delicious whammy of fabulous flavours!
As I said the burger Patty's themselves are flavoured with the original smooth and the bacon is glazed with the smoky sweet glaze. I was sent some of their line of sauces and glazes to try out.
I jumped at the opportunity as I just love the Jack Daniel's BBQ sauce products and actually have used them many times in the past. They are fabulously tasty sauces and glazes. I could eat them with a spoon!
JACK DANIELS BBQ SAUCE RANGE
All suitable for VEGANS (except for the HONEY BBQ GLAZE)With Jack Daniel’s Sauces, it’s easy to surprise and delight family and friends. Simply serve up luxuriously sticky, glazed chicken wings and ribs, add depth to ‘low and slow’ dishes like pulled pork or beef brisket, or use the sauces as a delicious dip for fries, wedges and veggies.
The latest addition to the range is Jack Daniel’s® Tennessee Honey™ Barbecue Glaze, which is infused with the soft flavours of the popular Jack Daniel’s® Tennessee Honey™ Liqueur, giving the glaze a smooth hint of honey.
Each Jack Daniel’s Sauce is virtually fat-free with around 40 calories per typical 25g serving. Each of the sauces is suitable for vegetarians. Jack Daniel’s Barbecue Sauces are available nationwide from Sainsbury’s, Tesco, Asda and Waitrose, RRP £2.00. Jack Daniel’s® Tennessee Honey™ Barbecue Glaze is available in Waitrose and Tesco stores nationwide RRP £1.99
Lets get real here . . . who doesn't love a patty melt! Not I!
I adore them, and I am slowly bringing my husband around to my way of thinking. The only difference between us now is that I eat mine by hand and he uses a knife and a fork!
I'll be up front here and tell you I didn't cook four of these, only one, which was plenty large enough for the pair of us to enjoy.
I used a lovely Polish rye sourdough that I had picked up at the shops. Oh boy, was it ever good! Look at that cheese melting onto the grill pan and those caramelised onions. Wowsa good!
As you can see it makes for a lovely and hefty sandwich, which is not only a mouthful but a delicious handful as well!
I like to keep the meat patties fairly thinnish. Bear in mind that they will shrink when you are cooking them a bit, so pat them out larger than you want them to be so that they fill the bread well.
I put some of the BBQ sauce in the meat mixture and I glazed the patty with some of the glaze while I was cooking it so that I could really get that lovely Jack Daniel's BBQ flavour into every bite!
Mmmm . . . the bacon was also glazed with some of the Jack Daniel's glaze for a really delicious sweet and salty finish!
Just look at all those delicious layers . . . toasted bread, caramelised onions . . . melted cheese . . . crisp sticky sweet bacon . . . all melded together with that lovely minced steak patty.
Now that's what I call a Patty Melt to die for!!! I think the dad in your life will more than agree!
*Jack Daniels Patty Melt*
Serves 4
Easy and delicious. The dad in your life will love LOVE this!
6 TBS softened butter
1 large onion, peeled, halved and cut into thin half moons
1 1/2 lb. minced steak
65g Jack Daniels Original Smooth BBQ Sauce
1/2 tsp each garlic and onion powders (not salt)
salt and black pepper to taste
12 slices of streaky bacon
Jack Daniels Smoky Sweet BBQ Glaze
8 large slices of Gruyere Swiss style cheese
8 slices of sour dough bread
Melt 2 TBS of the butter in a skillet. Add the
onions. Cook slowly over medium low heat, stirring occasionally, until
caramelised and golden brown. Keep warm.
Preheat
the oven to 220*C/425*F/ gas mark 7. Line a baking tray with some
aluminum foil. Place a baking rack on top of the baking sheet. Lay the
slices of bacon on top of the rack. Bake in the oven for about 8
minutes. Brush lightly with the BBQ Glaze, flip over, brush the bottom
side with the glaze and return to the oven and roast for a further 8 to
10 minutes or until as crisp as you want your bacon to be. Remove and
keep warm.
Mix the ground steak with the BBQ
sauce, garlic and onion powders, and salt and black pepper to taste.
Divide into 4 and shape each into a large oval flat patty, roughly the
size of your slices of bread.
Melt 2 TBS
of butter in a large skillet. Add the beef patties and grill over
medium heat until done and no longer pink in the middle, about 4 minutes
per side. Brush with some of the BBQ Glaze half way through the cooking, if desired. Remove and keep warm.
Heat
a large griddle pan over medium heat. Butter all of your slices of
bread lightly on one side. Place four slices, buttered side down on the
griddle. Top each with a slice of cheese, 1/4 of the onions, 3 slices
of the cooked bacon, and one burger patty.
Place another slice of
cheese on top of the burger patty and the final four slices of bread,
butter side up. Grill the sandwiches until golden brown on the bottom,
carefully flip over and grill until golden brown on the other side. The
cheese should be melted and the bread crisp. Cut in half and serve!
Now that was one mightily delicious mouthful!!! Bon weekend and Bon Appetit!
Note - Although I was sent product free of charge to use in this post, any and all opinions are my own. I quite simply love these sauces. I would never recommend you to use anything that I didn't like myself!
I adore potatoes. They are my favourite vegetable. I could easily live without peas or carrots, but I could never live without potatoes.
They are a wonderful vegetable in all of their incarnations . . . new, old and in between. I love them baked, mashed, boiled or fried. I love them any way I can get them. They are a very versatile vegetable lending themselves to many type of preparation.
A member of the nightshade family, which also includes tomatoes and aubergines, they originated in South America and have been grown widely in Europe since the 1500's.
I love roasting them, either as wedges or in chunks. This recipe I am showing you today is one of my favourites. I adore nachos, but my husband isn't fond of anything that is too hard or crunchy.
He does love potatoes however, like myself, and so it seemed a natural stretch to me to turn my favourite roasted potatoes into nachos, by a clever use of spices and herbs.
You can leave the skins on or peel them for this, both are delicious. I love potato peels, but my husband isn't overly fond of them, so I usually peel them for this purpose.
Its a very simple recipe, quick and easy, but the flavours are amazing!
I use North American Chili powder for these, which I bring back when I go to Canada. I haven't been in quite a while now though, but I have several bags of it in my freezer.
I also had a reader on my FB page send me some lovely Penderies Original Chili blend some months back, which I am using at the moment.
I am almost out of it though, so I will soon be relegated to using what I have in the freezer. This Penderies is really delicious.
Don't be tempted to use what is sold here in the UK as chili powder for this in the same amount that I have recommended in the recipe. It is far toooooooo strong.
I made the mistake of thinking it was the same as the North American one when I first moved over here, and just about blew my husband's 84 year old Aunt's head off! Whew!
The chili powder over here is completely unadulterated with anything else. It is pure chili. So if that is all you have DO cut it way back to what you can reasonably tolerate!
Potato chunks are tossed together with a mix of chili powder, ground cumin, ground coriander, oregano, salt, pepper, garlic, onion powder, oil and green Tabasco sauce.
Spread them out onto a lined and oiled baking sheet in a single layer and bake in a fairly hot oven.
You bake for 10 minutes, give them a stir and then bake them for 10 minutes longer, at which time they are crisp and golden brown on the outsides and tender and sweet on the insides.
Oh boy, they are so good. I could eat them just like that . . .
But instead I scatter cheese over top and return them to the oven just long enough to melt the cheese. A final scattering of chopped spring onion and they are ready to eat.
I serve them with sour cream, just as I would any nacho, and you could of course add any toppings you like. We like them just like this, especially if we are having them as a side dish.
Quick, easy and delicious. Works well for me!
*Roasted Potato Nachos*
Serves 2
This
serves two people, but can easily be multiplied to serve more. What
can I say other than that these are absolutely flippin' delicious!
4 medium potatoes, peeled, (or not) and cut into 1 inch cubes
2 tsp mild chili powder (don't use full strength unadulterated chili powder to this amount,
it will be far too strong. If that is all you have, cut it back accordingly)
1/4 tsp each ground cumin, ground coriander, garlic granules, onion granules
1 tsp dried oregano flakes
salt and black pepper to taste
2 TBS olive oil
splash hot pepper sauce (I like the green Tabasco)
To serve:
60g grated cheddar or jack cheese (1/2 cup)
2 spring onions, finely sliced
sour cream 
Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray
with aluminium foil. Spray with non-stick baking spray. Set aside.
Toss
the Potatoes into a bowl along with the seasonings, oil and hot pepper
sauce. Spread out onto the baking sheet. Bake for 10 minutes. Remove
from the oven and flip the potatoes over. Return to the oven and roast
for a further 10 minutes. They should be tender by then. Sprinkle with
the cheese and return to the oven only long enough for the cheese to
melt. Sprinkle with the spring onions and serve immediately with sour
cream if desired.
You could of course eat these completely on their own and be happy with a variety of toppings and add-ons. Guacamole is fabulous with these. Today I served them as a side dish which we enjoyed with some bacon chops and green beans. Todd was in heaven. Bon Appetit!
Have you ever wondered about the complexities of language? I mean . . . English is supposed to be English right, but here in the UK a potato chip is called a crisp. French fries are called chips over here and my family always called them chips, so I expect they call them chips in Canada also. I remember travelling as a child in the US and mom ordering us Hot Dogs and Chips for our dinner at a restaurant, and being most disappointed when I got a bag of potato chips instead of french fries. Are you confused yet? English is English, except when its not.
Other things I wonder about are things like who was it that decided if you mix things together like eggs and flour and sugar, you got a cake. Or, and this is a biggie . . . that eggs were edible. Yes, I have a weird mind sometimes. Then there are things like this cookie recipe. . . Potato Chip Cookies. Who was it that decided that potato chips belonged in cookies?
Not that I am complaining or anything. I love potato chips. I love cookies. The two together . . . genius. Its that sweet and salty combination that really gets my taste buds to tingling.
This is really a very old recipe and there are quite a few variations out there. Some use eggs, some do not. Some have chocolate chips, to further add to the sweetness. These don't have eggs, nor do they have chocolate chips. They are beautiful however and have the texture of a very moreish shortbread cookie, and I adore short breads.
Its the short buttery texture of these that I really, really love. They are not too sweet either, just like a good shortbread biscuit . . .
They also contain chopped toasted pecans. I always toast my nuts when I am using them in baking. Toasting them really enhances their nuttiness . . . especially when you are talking about walnuts and pecans.
I suspect someone a very long time ago was making pecan sandies or short breads and didn't have quite enough pecans, but did have potato chips and so decided to throw them into the mix instead, with most delicious results . . . but don't quote me on that as I don't really know!
I only know that they are delicious and I love them. They are fabulous with a cup of hot something, or with a glass of cold milk (my personal favourite.)
Today we are having the lads over for supper and I made butterscotch pudding for dessert and so I thought these cookies would go beautifully with that.
I doubt either of them will be very disappointed actually. We are having BBQ for dinner, with salads, and so I thought pudding and cookies would make the perfect dessert.
Its a pudding and a cookie kind of a day I think. Potato Chip Cookie Day.
*Potato Chip Cookies*
Makes 3 dozen
One of my favourite goodies inside another one of my favourite goodies. You can't lose. Its a sweet and salty treat!
225g butter, softened (1 cup)
95g sugar (1/2 cup)
280g plain flour (2 cups)
60g chopped toasted pecans (1/2 cup)
140g crushed potato chips (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with baking paper. Set aside.
Bake for 15 minutes until golden brown. Scoop off to a wire rack to finish cooling. Store in an airtight container.
Dust with icing sugar to serve. (optional)
Here is another question . . . why is it that sweet and salty things go together so very well? I dunno, but they work together beautifully and it is a combination that I quite simply adore! Bon Appetit!
I was reading on line today that here in the UK we are expected to have the longest, hottest summer that we have had in over ten years. Sun worshippers rejoice! All your dreams are about to come true! Myself, I prefer more moderate temperatures, and if the warm weather and lack of rain keeps up, I predict that it won't be long before they are calling for hose pipe bans, which spells doom to gardeners. We are a green and verdant country, and much of that is because of all the rain that we get. I am hoping that we have a happy combination of the three . . . warmth and sunshine, mixed with just enough rain to keep things green.
I am beginning to think that Jeanie is right. I am the Queen of chicken. Sorry but its another chicken recipe today, but really you should be thanking me because these are fabulously delicious!
Not only that, but they are also quick and easy to make. Perfectly sized for two, but easily adaptable for more.
Boneless, skinless chicken breasts are browned lightly and then poached in a BBQ sauce mixture that you create . . . once the chicken is cooked through and tender, you shred the chicken and cook it for a bit longer in the sauce.
This really helps to get the BBQ flavour in there. Its a simple sauce using your favourite ready prep BBQ sauce and a few other bits.
On top of that is a simple coleslaw. You can use coleslaw shredded vegetable mix from the shops, which would make it even quicker to make, but I like to shred my own. I use a really sharp knife and just cut it into thin slivers.
There is something very cathartic about standing there, hand shredding the cabbage and carrots. I go off into my own little world. I find it quite stress relieving. Not that I have a lot in my world to be stressed about, but still . . . I do enjoy hand shredding it all.
The dressing is a simple one, made with mayonnaise, buttermilk, cider vinegar, a pinch of sugar, some seasoning and a bit of celery seed. You can add more vegetables if you like, grated broccoli stems, spring onions, etc. Just use the basic dressing and add what you like.
I tend to make it before I start the chicken so that the flavours have time to meld. Some vegetables/cabbage can be a bit more watery than others, so if you find that your coleslaw is a bit watery, just drain it a bit before using it, so you don't end up with soggy buns.
It goes perfectly with the flavours of the BBQ chicken filling . . . very nice. We really love this combination.
I like to use a Brioche bun. You can toast or not as you like. I prefer to toast them on the cut sides under the grill, just until golden brown.
That way the buns don't absorbe the BBQ sauce or the coleslaw dressing and get soggy. Toasting is the way to go in my books!
This is the kind of food I really love in the summer months . . . no nonsense kind of food. NO fuss. NO bother, easy to eat and easy to clean up after.
If you have leftover chicken from a roast chicken or a rotisserie chicken, you could use that instead. Just sayin'
I have also used Turkey tenderloins and done this. They work beautifully.
On the side you could serve potato salad, or potato chips, a macaroni salad, pickles. Whatever you fancy.
Whatever you choose to have on the side, this is sure to be a meal that will have you smacking your lips and licking your fingers. Its hot diggity doggone good!
*BBQ Chicken Sandwiches for Two*
Serves 2
These are very easy to make are fabulously rich and delicious. You can double all of the ingredients to feed more if you wish.
2 medium boneless skinless chicken breasts (3/4 pound)
salt and black pepper to taste
1 1/2 TBS butter
125g BBQ sauce (1/2 cup) (use your favourite)
60ml cider vinegar
1/2 TBS hot sauce
For the slaw:
8 ounces shredded cabbage
1 small carrot shredded
55g mayonnaise (1/4 cup)
60ml buttermilk (1/4 cup)
1/2 TBS cider vinegar
1 tsp sugar
salt and black pepper
1/4 tsp celery seed
You will also need 2 burger buns
Season the chicken with salt and black pepper. Melt
the butter over moderate heat in a skillet. Add the chicken and brown
it lightly on both sides. Whisk together the BBQ sauce, vinegar and hot
sauce. Pour over the chicken. Bring to the boil, then reduce to a
slow simmer, and cook, covered for about 10 minutes until cooked
through, turning the chicken over halfway through the cook time.
Transfer the chicken to a plate. Shred with two forks, then return to
the sauce in the pan and keep warm.
Whisk
together the mayonnaise, buttermilk, vinegar and sugar for the slaw.
Whisk in salt and black pepper to taste, along with the celery seed.
Stir in the shredded cabbage and carrot. Toss to coat.
Toast your buns or not as desired.
These were really, really, REALLY good. The pictures are making me hungry for them all over again!
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