Greetings and Salutations long lost blog. And by long lost, I mean, clearly I took a little break from mofo-ing. I had a nice adventure, family time, a gorgeous tank top from Anthropologie that cost $7 and some fine looking dinner plates. I’ve been having so much fun that my body said…hey….hey you…slow down the fun. On Sunday night I started to feel pretty crummy and last night I developed a fever. Fever! What?!?! The funny thing is, I’m not sick. I had no symptoms of a cold or what have you, I just had the chills, sore muscles and a filthy fever. Anyhow, due to said shenanigans I abstained from mofo-ing. I feel much better this morning, though, so you know whatever it was, I think it went away. Hopefully.
So, I’m going to bring you another recipe using the famous Match Meat. I decided I wanted to make a burger stuffed with blue/bleu cheeze. I’ve already mentioned this before, but Figgy Produce sells Match by the pound. I didn’t want a whole pound, that sounded like too much so I went with 1/2 lb of the ground “beef”. Anyhow, I then proceeded to throw a bunch of spices into the “beef”, formed into a patty and then cut the patty in half. When I had originally envisioned this idea, I thought I was going to use Sunergia Bleu Cheeze for the stuffing. Then, I remembered I had a small supply of precious Cheezly. Precious, precious Cheezly. So, I busted out the blue cheeze style Cheezly and cut off some small chunks. I stuffed the Cheezly into the center of the burger and cooked it. It was pretty, pretty, pretty good.
I wish I had a shot of the inside of the burgers so you could see the cheeze stuffing, but I couldn’t get an appetizing slash decent picture. I also made some green peppercorn mayo for these and just went with traditional burger incidentals.
I don’t really have an exact recipe and I’m still a little wonky from that fever, so Im just going to tell you what spices I added to the Match and if you want to make these, you can add the same spices to taste.
Freshly Cracked Black Pepper
For the Green Peppercorn Mayo, I just took about 1/4 c Vegenaise, and mixed that with some crushed green peppercorns, a little bit of dijon mustard and small amount of salt.
Alright, next post I will have my wits about me.
How do you do this!
I need some match. This looks great. I’m sitting here at work wishing it were lunch time and that I had something this tasty in store for me.
This is like a juicy lucy – a cheese stuffed burger I’ve wanted to veganize forevahhhh. WHENS OUR COOKING PARTY DATE?!?!??!?!?!
Yes, we need to put something on the books… Y’all two need to teach my azz to cook!