The Culinary World, with Chef James - Main Course -- Celery Burgers

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Main Course -- Celery Burgers

2 pounds lean ground beef (we actually use ground venison)
5 to 6 stalks of celery
Salt and fresh ground pepper
1 Tbsp. Worcestershire sauce
Hamburger buns and fixings

Put ground beef in a large bowl. Chop celery very finely (the smaller the celery pieces the better the burgers hold together while cooking). Add salt and pepper and Worcestershire sauce. Mix ingredients well. Form patties and cook over medium charcoal grill (or gas grill if you must) until done. Serve on buns with condiments.

The Skinny: The celery adds volume to the burgers and cuts down on the amount of fat and calories in each burger...it also adds a nice flavor to the burgers. If you are having trouble with the beef/celery mixture sticking together as patties, add one beaten egg to the mix.

Fried Green Tomatoes

Slice 6 green tomatoes about as thick as your little finger......
In a bag, put
4 Tbsp. flour and
2 Tbsp. cornmeal and
Salt and pepper to taste (At least 1 tsp. of each).
Mix together 2 slightly beaten eggs and 2 Tbsp. milk
Dip tomato slices in egg mixture and drop in bag with flour mixture. Shake bag to coat tomato slices. Fry in large skillet with about one half inch of oil. Keep slices separated. Brown on each side until golden brown.

The Skinny: Remember, we are talking fried green tomatoes so you can only expect so much in the skinny department. Use low fat milk and your favorite egg substitute

Crunchy Red Cabbage Salad
(Makes 2 big bowls)

1 cup white vinegar
One quarter tsp. dry mustard (We used a little more)
One quarter cup sugar
1 red cabbage shredded
1 green pepper diced finely (yuck...I don't like green peppers and would leave this out)
1 large onion diced finely
2 sticks finely chopped celery
1 tsp. celery seeds
One half cup chopped parsley
Salt and pepper to taste
1 cup sour cream
One quarter cup olive oil

Heat 1 cup white vinegar, one quarter tsp. mustard and one quarter cup sugar to a boil. Combine remaining ingredients and divide between 2 large bowls. While vinegar mixture is still hot, pour over cabbage mixture and mix well. Place in refrigerator in an enclosed container for 24 hours before using. This dish keeps well for up to 2 weeks in the fridge. Salad is crisper after 48 hours.

The Skinny: Use your favorite sugar substitute and light sour cream.

This news arrived on: 06/21/2007

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