I haven’t tried this yet but it sounds interesting.

INSTANT CHILI
Heat (2) 14-1/2 oz cans diced tomatoes w/ jalapenos,
a drained 17 oz can corn & a 16 oz can black beans, rinsed.
Serves 4.

Burger (4)

1.5    lbs. fresh ground chuck 80% lean preferred
1/2   c.  Chopped Sweet onion
1/2   Tbsp Lea & Perrins Worcestershire Sauce (more if you really like the stuff like me)
1/2   tsp salt give or take
bunch of grids of peper

Mix all that up really well.  Taste and adjust spices.  Don’t be shy with the fat.  You will be pleasantly surprised what one to two tablespoons of olive oil will bring to the hamburger party.  Hand shape four burgers to your preferred thickness.
Mushrooms

1/2 medium onion (I prefer then finer cut for this)
1/2  Lbs.   sliced mushrooms (button are fine)
1/2 tsp Liquid Smoke
1/4 tsp cuman
Kosher Salt (real good pinch, 1 tsp?)
Few grinds of pepper
2 tbsp Olive Oil

Get the pan hot, turn to medium, throw in the onions and salt and let them sweat down a bit (3 min).  Throw in the mushrooms and mix them in, add 1 tbsp olive oil and turn down the heat to medium low.  Let the mixture warm up and cook a bit.  Once the mushrooms soften a bit, add the other tbsp of olive oil and the the other seasonings.  Mix well and test for flavor.  Leaving the heat on medium low to medium let the mixture sweat out.  You don’t want it to brown, or very, very little.

Continue to let this cook down.  If there isn’t enough moister left to soften the mushrooms any more, add a few tbsp of water to the pan.  This will soften the  mushrooms more and add to the sauce.  Remember this is a slow process to be right.

Cook up your hamburgers to taste (well medium rare to medium is best:) ), add cheese if desired (Munster rocks on this), and plate.

3 or 4 pork chops (most any chop cut will work across the entire back of the pig)
1/2 c. Flour
1 tsp Onion powder
1/4 tsp Garlic salt
1/4 tsp Kosher salt
1/4 tsp paprika
1/4+ tsp Pepper (fresh ground of course)
1 Egg
2 Tbsp Milk
1/2 c peanut, canola(rapeseed) oil, vegetable oil (something to fry in)

Lightly salt and pepper the pork on both sides.

In your favorite 12-16″ pan (mine is a Lodge cast-iron, the are all pre-seasoned now, go figure?) heat the 1/2 cup of oil.

In a shallow plate or bowl, dump in the flour and mix in onion powder, garlic salt, kosher salt, paprika, and fresh ground pepper. Mix it up a bit.  I was thinking some cajan spice would rock in this dish too.  Or maybe some cayenne pepper!

Crack the egg in a shallow bowl and add the milk and whisk together.

Once your oil is hot, get the production line going. Use one hand to grab the pork chop and dunk it in the egg/milk mixture. With the same hand, pull it out and let it drip off a bit and lay it in the flour. With your other hand, dredge the chop in the flour coating both sides well. Shake off a little excess and carefully place the chop in the oil. We keep our hands separated between wet and dry to avoid the dreaded club hand™, as Alton calls it. Do this for all pieces and let cook four to six minutes per side. A little longer for thicker cuts. If you have your oil to hot, you will over-brown the outside and the meat will not be fully cooked yet.

Once done, place the chops on some paper towel or a cooling rack to allow them to drip and cool.

Enjoy!

1 16 oz (or so) Can sauerkraut (I am a big fan of Franks)
1/2c finely chopped carrots
3/4c finely chopped onions
1/2c finely chopped celery (yep, little mirepoix going on here)
2 Tbsp butter
1c chopped fresh dill weed
1c cold water
Kosher salt and ground pepper

Normally I would use beer instead of the water, but my wife doesn’t like food cooked in beer that much, so I only used like 1/3c which probably did nothing, but figured I would mention it anyway.

Lets get started. In a 4 qt sauce pan with a good lid, melt the butter well then add your mirepoix: carrots, celery, and onion. Use at least a 1/2 tsp of salt as you want it to help draw the water out of the veggies. Now we just wan to sweat the 3, not brown them. If you hear a bunch of loud sizzling, the pan is to hot, turn it down to properly sweat the veggies. This should take 15 – 20 minutes.

Mix in the dill and allow it to heat for a minute or three, then add your sauerkraut. Add a heavy pinch of salt (1 tsp), little pepper, and the water (some beer adds great flavor). Mix everything together well and cover. Leave on medium heat until it starts bubbling. Stir again and turn down the heat, real low. You want to be able to leave the cover all the way on without splattering liquid all over. Use a small burner if you have one. If you tilt the top, you may cook out all the water before it’s finish and you really don’t want to add more as it will water down the flavor. Allow this to cook for at least two hours. Stir every once in a great while.