Vigilante

Why they do that? How difficult is it to make things to gift? Pfffft!

This is what i make for christmas dinner.

http://youtu.be/DED812HKWyM http://youtu.be/deB_u-to-IE

http://youtu.be/jc88evqEbjI

http://youtu.be/J-0R-UVBXLM

http://youtu.be/4ZjmliqhZ-c

Scandinavian Hamburgers Ingredients 1 Lb Ground Beef 1 Egg 1/2 Cup Mashed Potatoes, Cold 1/2 Tsp Salt 1/4 Tsp Pepper 1/4 Cup Pickled Beet, Minced 2 Tbsp Onion, Minced 2 Tbsp Capers 4 Fried Eggs (Optional) For the Burgers: In a large bowl mix together the beef, egg, potatoes, salt and pepper. Add the remaining ingredients. Divide the mixture into 4 patties each around 1 inch think. Preheat your grill for approximately 10 minutes on low to medium heat. Cook the patties until they reach your preferred doneness, about 6-8 minutes on each side. Once your burgers are fully cooked top each patty with the fried egg if you desire.

Roast Chicken with Saffron and Cinnamon Ingredients 1 Whole chicken, 3-4 lbs. in weight 2 Cloves garlic, finely chopped 1 Small pinch Saffron (approx. 1/8 Tsp.) 2 Inches of cinnamon stick broken into small pieces 1 Tsp. Salt 2 Tsp. Wheat flour 2 Tbsp. Red wine vinegar 2 Tbsp. Olive oil 1 Cup white wine 1/2 Chicken bouillon cube Sourdough bread to serve Preparing the chicken: Combine the garlic, saffron, cinnamon, salt, flour, vinegar and oil in a small bowl. Coat the chicken with the spices and rubing in the spices. Let the chicken marinate for at least 45 minutes or in the fridge for upto 24 hours for a more intense flavor. Once you have marinated the chicken place the it in a casserole dish with a lid along with the white wine and bouillon. Boil on the stove top at medium heat for 90 minutes. Make sure that the pan does not boil dry adding either white wine or chicken stock. Your chicken will be ready when the internal temperature reaches 160° fahrenheit. Remove the chicken from the heat and let rest for 5-10 minutes, carve and serve with the sourdough bread.

MEATLOAF 500 g (1 pound) beef stew meat 1 tsp. salt 4 tsps. potato starch 50 g + 65 g (1 3/4 ounces + 2 1/4 ounces) fresh pork fat 3 1/2 dl (1 1/2 cups) skim milk 1/8 tsp. pepper 1/8 tsp. ground ginger 1/8 tsp. nutmeg margarine 3 dl (1 1/4 cups) stock 3 dl (1 1/4 cups) full fat milk Sauce 2 1/2 T. margarine 3/4 dl (1/3 cup) flour 5 dl (2 cups) pan juices 5 dl (2 cups) 35% fat sour cream salt Grind the meat with salt and potato starch four times, the last two with the first amount of fresh pork fat and spices. Cut the remaining fat into strips. Preheat the oven to 175 degrees C (350 degrees F). Layer on a wet cutting board: 1/3 of the meat mixture in a 1 1/2 cm (3/4") thick layer, half the fat laid lengthwise about 1 cm (1/2") apart, half the remaining amount of meat, the rest of the fat and the rest of the meat. Smooth the top of the meatloaf. Brown the meatloaf on all sides in margarine. Use two spatulas to transfer the meat from the cutting board. Then bake 30-40 minutes. Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven. Remove the meatloaf from the oven. Strain and measure the cooking juices. If they measure more than 5 dl (2 cups), reduce to that amount over high heat. For the sauce, melt the margarine and stir in the flour. Gradually add the cooking juices and bring to a boil. Simmer 5 minutes. Stir in the sour cream, bring to a boil, and season with salt. Slice the meatloaf and serve with boiled potatoes, vegetables, and sauce.

CHICKEN FRICASSEE 1 stewing hen, about 1 1/2 kg (3 pounds) lightly salted water 3 T butter 3 T flour salt 1 tsp. ground white pepper 2 tsp. curry powder grated rind of 1 orange 2 dl (3/4 cup) whipping cream 1 small bunch parsley, chopped Poach the hen in lightly salted water about 90 minutes. Cool. Remove skin and bone and cut the meat into bite-sized pieces. Melt the butter and stir in the flour. Gradually add the cooking liquid. Season with salt, pepper, curry powder, and orange rind. Simmer 5 minutes. Add the cream and simmer until slightly thickened, 5 minutes more. Stir in parsley. Serve the chicken in the sauce with boiled potatoes, peas, carrot cubes, and cauliflower.

Salmon Burgers Ingredients For the Salmon Burgers 1 1/2 to 2 Lbs. of Ground Salmon Fillet 1 Cup Fine Dried Bread Crumbs 1 Small Cucumber, Peeled, Seeded and Chopped 4 Large Shallots, Chopped 1/2 Cup Chopped Fresh Flat-leaf Parsley 6 Onion Rolls, Split For the Vegetable Slaw 6 Cups Finely Shredded Mixed Green and Red Cabbage 2 Carrot, Shredded 1 Red Bell Pepper, Seeded and Chopped 3 Green Onions, Both White and Tender Green Portions, Chopped 1 Cup Mayonnaise 1/4 Cup Cider Vinegar 2 Tbsp. Sugar 2 Garlic Cloves, Minced 1 Tsp. Whole-Grain Mustard Satl and Pepper, to Taste 1/2 Cup Pine Nuts To Make the Vegetable Slaw: In a large bowl, combine the cabbage, carrots, bell pepper and green onions. In a small bowl mix together the mayonnaise, vinegar, sugar, garlic and mustard to create the dressing for the slaw. Combine the salad and dressing mixture, combine well. Season to your taste salt and pepper. Refrigerate for up to 3 hours. Prior to serving, toast the pine nuts and add them to the salad. Toss lightly one more time. To Make the Burgers: Combine the salmon, bread crumbs, cucumber, shallots and parsley and mix together gently. Make sure all ingredients are thoroughly mixed. Divide the salmon mixture into 6 equal portions and shape into a patty about 3 inches in diameter and 1 inch thick. Refrigerate covered on a plate until ready to grill. Prepare your grill for direct grilling at medium-high heat. Lighly oil the grill rack or grill pan. Place the patties on the grilling surface over the hottest part of the grill. Cook the patties for about 5-6 minutes per size, turning the patties once. Test to see if the patties are done with a sharp knife. Right before the burgers are done place the bun halves on the grill cut side down and toast lightly. Serves 6.