Day 56: The quest to rid the world of chicken continues

February 25, 2007


Big Bird: Jumbo Chicken, Spinach and Herb Burgers with Mushroom and Swiss were certainly big, jumbo, ginormous burgers. Each was made with a full half pound of ground chicken, with some basil, parsley, shallots, Dijon mustard and spinach thrown in for good measure. Topped with mushrooms fried in garlic and a slice of Swiss cheese, the food mountain was served in a bun with tomato, lettuce and more Dijon.

Whilst we would certainly admit that we are pretty indifferent to chicken at this point, to put it politely, there’s something a little disappointing about a burger made with chicken. Beef, pork or lamb would all have been a welcome relief. I understand that chicken is a healthier alternative than red meat or the “other” white meat, but it does fall somewhat on the bland, non-succulent side. The herbs and spinach did help, this was not an unpleasant meal by any means, and there was certainly plenty of it.

However, if we could imagine for a second that we weren’t overdosing on poultry, how would we feel about this dinner? As a burger, it was pleasant enough. The greens flecked within the meat were visually appealing, if not dramatically influential taste-wise. The melted cheese and mushrooms were worth the extra effort. Overall, this would have been a tasty lunch in a beer garden somewhere, washed down with an ice cold beer. And I’m not imagining Minnesota with its current knee-high snow blanket in this picture.

When we started this ridiculous relatively ambitious project, we thought that we would only serve a side dish if Rachael Ray directed us to do so. Today we deviated from that goal- the burger was to be served on its lonesome, yet we decided to supplement with some anaemic-looking boil-in-the-bag Caesar Salad, to offset the meat mountain. The meal is one of the handful that is actually photographed in the cookery book, and there it is served with chips. In fairness, there was so much burger that there was no need for anything else on the plate.

Tomorrow, we break out the turkey for Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping, Pesto, and Mozzarella. Then we have chicken, chicken, pork chops, then chicken for the rest of the week. The poultry domination continues.

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