DINNER OUT...AT GREGGS!

So tonight I had plans to go out to dinner with my friend and we decided to go to a Rhode Island staple Greggs.  They are known for their baking (although I didn't have dessert) and pickles.  If you go to Greggs you must ask for the pickles they are amazing.  I did do a little searching and found out they gave their recipe to the Providence Journal at one point so I pasted it on here for you to try at home.  The rolls they have are amazing as well.  I put a roll recipe on here too in case you are ever looking for a roll recipe.  For actual dinner I had a Bruschetta burger. Not as good as expected but the recipe below would be what I would want out of a bruschetta burger.  Hope you enjoy whats for dinner tonight!

Greggs pickles

Washed pickling size cucumbers, cut into spears or 1/4-inch slices

1 ½ tablespoons pickling salt

1 ½ teaspoons pickling spices

¼ teaspoon hot pepper seed or flaked red pepper

8 small gloves garlic

1 half-gallon glass jar with cover 

Fill jars with washed cucumbers. Pack them in tightly. Mix salt, garlic, pickling spices and pepper in a bowl with about 2 cups of hot water; stir until the salt is dissolved. Add some cold water until the liquid feels comfortable to the touch, not hot. Add to the cucumbers. Add more water (warm) if necessary to fill the jar. Let stand on counter, loosely covered, for about 1 hour. After 1 hour cover tightly and refrigerate for 7 days. Taste on the 7^th day.

VIENNA ROLLS

1 package active dry yeast

1/4 cup warm water to activate the yeast in

1 cup warm water

2 cups all purpose flour

2 tablespoons vegetable shortening

1 tablespoon sugar

1 1/4 teaspoon salt

Mix all of the above together, then fold in:

2 large egg whites, beaten until stiff

Stir in an additional 1 3/4 - 2 cups flour. Knead for 7 minutes. Place in bowl and cover.

Let rise an hour and a half, punch down, let rise again.

Shape into rolls, cover, and give an hour to rise. Bake at 425 in a steamy oven for about 20-25 minutes.

I made a couple of changes to this recipe: instant yeast instead of active dry yeast and butter instead of shortening.

I intend to post a full article after I have a couple more times to practice them, but hopefully this is enough for folks to get close.

BRUScHETTA BURGER

Bruschetta topping:

1 or 2 ripe tomatoes

1 small clove of garlic, minced

1/8 cup fresh basil 

1 tablespoon extra virgin olive oil

Salt & fresh cracked pepper

Mix all the ingredients together except salt. Add salt right before before the burgers so the tomatoes don’t get watery. Set aside.

For the Patties:

Ground Beef seasoned only with salt & pepper)-- the bruschetta

Mozzarella or Provolone,  to melt on the burger.

 Make beef patties, and make a large indentation in the middle. Brush one side of the bread with olive oil. Grill the olive oil side until grill marks form. Place the patties on the uncooked side of a bread slice. Salt the bruschetta topping and spoon over the top of the patties. Top with another slice of grilled bread. 

AND THAT'S WHATS FOR DINNER TONIGHT!

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