Ollie has been lazy and hasn’t been posting as much. During this summer, I’ll be in and out.
For my readers in the mid-west may God bless you on your return to normal after the floods and tornadoes. I urge you, if you live near these folks, to physically help them in anyway you can. Food, labor to remove damaged goods, help to rebuild.
For all others give generously to legitimate aid agencies. We’ve all witnessed the job that FEMA does, so help!
Here’s an appeteazer to please those with a bite to the tongue.
Spicy Roasted Red Peppers
Ingredients:
4 cups roasted red peppers
3 cups bacon, cooked and finely chopped
Chili paste to taste
Olive oil 2 11 oz logs of Goat cheese, softened
1 quart sour cream
Salt & Pepper to taste
Directions:
Puree peppers in olive oil; add bacon, chili paste, salt & Pepper.
Blend pepper mixture into sour cream and Goat Cheese. Season to taste.
Chill well before serving.
This is a side order most commonly served with Chinese carryout.
Give it a try at home.
Pork Fried Rice
Ingredients:
2 to 3 cups of cooked rice
1/2 cup diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 small eggs
butter
1 tbsp chopped scallions
1 tbsp bean sprouts
Directions:
Melt butter and saute’ onions and garlic
Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic.
Add boiled rice. Mix well.
Add scallions and bean sprouts and serve up to 6.
A succulent taste fit for the couple who work all day and want to come home to a delicious meal.
Slow Barbecue Boneless Beef Ribs
Ingredients:
2 pounds boneless beef ribs
1 cup water
1 6 oz can tomato paste
1 cup ketchup
3/4 cup packed brown sugar
1/2 cup vinegar
2 tbsp prepared mustard
1/2 tsp salt
Cooked rice or noodles
Directions:
Put all ingredients except rice or noodles in a slow cooker and mix well. Cook on low for 8 hours. Serve with the rice or noodles.
What is a kosher, all beef hot dog steamed in beer without the right mustard?
It’s just a plain old tired dog.
But, with Lum’s Mustard a whole new flavor emerges.
Lum’s Restaurant Mustard
Ingredients:
1/2 cup yellow mustard
1/2 cup Karo corn syrup
1/4 cup honey
1/4 cup mayo
1/8 tsp garlic powder.
Directions:
Mix all ingredients well and refrigerate prior to serving. Can be kept for several weeks.
Slather it on your dog and enjoy.
Now that summer is here, it’s time to bring the Ollieburger recipe out again. Perfect anytime.
The Original Lum’s Ollieburger
For many years, a family restaurant chain, known as Lum’s sold an exceptional 1/3 pound hamburger that was second to none. These fantastic burgers were also to be found at a Lum’s spinoff called Ollie’s Trolleys. Unfortunately, due to the bad management of the parent company and the repeated selling of the restaurants, the chain virtually disappeared. There are a few Trolleys around and a handful of restaurants where you can still purchase this burger.
However, these few remaining businesses have failed to live up to Ollie’s own strict standards of preparation that he personally drilled into my head and they allow their customers to ‘have it their way’.
So, in honor of Oliver G. Gleichenhaus, I present to you, the one, and the only;
Worlds Greatest Hamburger
The Ollieburger*
OLLIEBURGER SEASONING
DRY INGREDIENTS*
1/4 C Sugar
2 tbsp Paprika
¼ tsp Turmeric
½ tsp Onion Powder
1 tsp Ground Coriander
½ tsp Cornstarch
1 tbsp Ground Celery Seed
1 tbsp Ground Cumin
1 tbsp Garlic Powder
2 tsp Fennel Seed
1 tbsp Crushed Red Pepper
½ tsp Cayenne Pepper
1 tsp Ground Black Pepper
2 EA Crushed Beef Bouillon Cubes
LIQUID INGREDIENTS*
6 tbsp Lemon Juice
2 tbsp Worcestershire sauce
2 tbsp Soy Sauce
2 tbsp Steak Sauce (A-1)
2 tsp Vegetable Oil
2 tsp Heinz 57 Sauce
2 tsp Cider Vinegar
BUN SAUCE*
¼ cup Miracle Whip
¼ cup mayonnaise
2 tbsp orange, French dressing
½ tsp sweet relish
2 tsp dill pickle relish
1 tsp sugar
1 tsp dried, minced onion
1 tsp white vinegar
1 tsp ketchup
2 tbsp prepared Ollie Seasoning Marinade
1 tsp Montreal Steak Seasoning
Directions:
In a large measuring bowl, add all dry Ingredients together by hand. DO NOT INHALE MIX as the dust is very overwhelming.
In a separate bowl, mix liquid ingredients together until well mixed. Carefully add to dry ingredients and slowly mix by hand. Cover and refrigerate for 2 hours.
For bun sauce, mix all ingredients and refrigerate for 2 hours as well.
When preparing an Ollieburger, place a 1/3 pound burger in prepared marinade and allow to soak for 15 minutes.
Place on a 2 sided grill (such as a sandwich grill) and cook until Medium Rare.
Serve with a slice of Mozzarella cheese on a seeded bun with bun sauce top and bottom, and a garlic pickle spear.
Potato chips are optional.
AND NOTHING ELSE IS NEEDED.
This is how Ollie wanted it, and this is how I present it to you.
Discard any remaining sauce after the day’s preparation.
*A little footnote.
This recipe was created using a small sample of a commercially prepared seasoning mix.
As you may or may not know, commercial mixes are pulverized to protect any proprietary secrets a company may have. Therefore these may not be the 100% exact ingredients, as owned by God-only-knows-who. Also, prior to Lum’s buying Ollie’s recipe, there was no written recipe. Ollie tossed together whatever ingredients he had handy in his chop shop. The commercial recipe was a collaborative effort between Lum’s and their spice venders,
The creation of the recipe you see today was prepared over a period of 7 years. I was assisted by the late Rich Loy, of Lexington, Kentucky. Over that period we painstakingly made hundreds of batches in order to dissect the secrets of ‘the sauce’.
The final test was made and perfected shortly after Rich passed on. This last batch was the closest that anyone, outside of the secret holder, had made in taste and consistency.
Like the late ‘Ollie’, Rich was a character in his own right. I miss both, very much.
You will also find that this is a very expensive marinade to make, unless you maintain a stock of all ingredients. For those who can still buy it, you know now why it costs you between $7 and $9 dollars per burger.
Try this recipe, and you’ll know why it’s worth it!
Getting away from the typical BBQ sauces is very hard. I tried this recipe with a white sauce, and it was quite good.
Bacon, Fried Chicken, and White BBQ Sauce
Ingredients:
1/2 cup mayonnaise
1 tbsp cider vinegar
1 tbsp lemon juice
2 tbsp BBQ seasoning, Durkee or McCormick
4 boneless, skinless chicken breasts
4 bacon slices
1 cup breadcrumbs, panko
2 tbsp butter
Directions:
Stir together first 3 ingredients in a small bowl. Set aside.
Rub BBQ seasoning evenly onto each chicken breast. Wrap 1 bacon slice around 1 seasoned chicken breast, stretching bacon, as necessary, to cover most of the surface of the chicken; slightly flatten each breast with palm of hand. Secure bacon with a wooden pick.
Firmly press chicken in breadcrumbs in a large shallow bowl. Repeat with remaining chicken, bacon and breadcrumbs.
Melt butter in a large non-stick skillet over medium high heat. Cook chicken 4 to 5 minutes on each side or until deep golden brown and done. Remove from skillet and let cool slightly. Remove wooden picks before serving and serve with mayonnaise mixture.
Now that summer grilling season is here, Ollie has an easy recipe to spice up that ordinary poultry or meat.
Ollies Spicy Marinade
Ingredients:
1/4 cup vegetable oil
2 tbsp cider vinegar
2 tsp seafood seasoning
1 tsp parsley flakes
1/4 tsp ground pepper
Directions:
In a zip lock bag, combine ingredients, mixing well.
Add 1 pound of poultry or meat and marinate 30 minutes. Grill or broil until done and serve.
Now that our government is telling us that tomatoes are safe again (snort), here is traditional South American dish.
Roasted Tomato Pie
Ingredients:
12 ripe, round tomatoes sliced 1/4 inch thick and roasted on a greased cookie sheet until soft.
3 tbsp mole dissolved in 1/4 cup hot water
1/2 cup chunky green chile sauce
3 tbsp roasted pine nuts
Directions:
Line a pre-baked pie crust with half of the roasted tomatoes. Add and spread half of the mole mixture and half of the chunky green chile sauce. Repeat this process by adding the pine nuts in between the layers and also as a topping.
Once you are done put the pie into a 400 degree oven until the crust is a nice dark golden color.
Set to cool about 10 minutes, slice and serve. This pie makes a great vegetarian main course.
Nice light change over your normal fare for dinner.
Beef and Broccoli Stir Fry
Ingredients:
1/2 pound lean top round
1/4 cup water
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
2 cups fresh broccoli florets
1 small onion, cut into 6 to 8 wedges
Pepper to taste
Directions:
Slice the beef in thin strips across the grain. Mix 2 tbsp water, the soy sauce in a small bowl. In a 10 inch skillet or wok, heat 1 1/2 tsp of oil over moderate heat.
Add beef and stir fry about 1 minute, until brown on the outside; remove from skillet. Add remaining 1 1/2 tsp oil to skillet, add vegetables and stir fry about 2 minutes, until broccoli is bright green.
Reduce heat to medium low, add remaining 2 tbsp water, cover and simmer 1 minute. Return beef to skillet, stir soy sauce mixture, add to skillet and cook, stirring constantly until thickened and boiling. Boil about 1 minute. Sprinkle with pepper and serve. Makes 2 serving.
