Happy 4th!

I'm really not all that patriotic, and I've never understood the fascination with fireworks, but I like any excuse to cook a party meal. Today's menu is:

Barbeque Bacon Cheddar Burgers
Carmelized Onions
Homemade Peach Ice Cream

I know, there are really no vegetables, but when no veg is listed, assume salad. I'm trying. Recipes below...

Barbeque Bacon Cheddar Burgers
(a close tie with Green Chile Cheesburger for top burger ever)
Ingredients:
2 1/2 to 3 lbs ground meat of choice
1/2 C BBQ sauce
1 t. garlic powder
1/2 t. chili powder (more if you like it hot)
1/2 t. salt
A couple grinds of black pepper

Bacon slices
Cheddar cheese slices
Buns

Procedure:
In the morning mix the burgers. I like very lean beef, but you have to add stuff to keep it from being really dry. Hence the sauce. Mix all ingredients in a medium to large bowl. Use your hands, they're going to get dirty anyway. Avoid mixing too much, it will make the meat tough. Once well mixed, form into 1 inch thick patties. I used 2 1/2 pounds of meat and got 8 burgers. Cover patties and chill until ready to grill, at least 2 hours.

Grill about 5 minutes on each side for medium-rare. Only turn once! This will help keep them juicy. Top with cheddar for the last minute of grilling, also adding buns to grill so they will be nice and toasty.

Saucy Carmelized Onions
Ingredients:
2 T. olive oil
2 large onions, cut into 1/8 inch thick slices
1/4 t. chili powder
1/4 t. salt
A couple grinds of black pepper
1/3 C canned beef broth
1/2 C purchased barbecue sauce
1 scant T. apple cider vinegar or white vinegar

Procedure:
Heat the oil in large skillet over medium heat. Add onions and cook until onions begin to brown, stirring frequently, about 8 minutes. Add salt, pepper and chili powder. Add broth, BBQ and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes.

Homemade Peach Ice Cream
Ingredients:
2 24.5 oz jars peaches in syrup
1/4 C Splenda (Be sure to use the kind that measures like sugar)
1/4 C sugar
3 egg yolks
4 C milk
1 C half and half
1 t. lemon juice
1 t. vanilla
1 t. cinnamon

Procedure:
Okay, this is the hardest one to make by far, but it's worth the time. Plus, you don't really have to work hard on the other stuff. First, drain the peaches, reserving the syrup. Chop them up, put them in a bowl with the Splenda and sugar. (This is my attempt at being healthy. A compromise.) Put the reserved peach syrup in a small saucepan, turn it on high and let it boil until it reduces down to 1 cup. This took me about 20 minutes.

Meanwhile, in another saucepan, whisk together egg yolks and milk. Turn on medium low heat and cook for about 20 minutes, stirring constantly. You really need to stir constantly! Do not let it boil. The milk mixture is ready when it begins to thicken and coats the back of a spoon. Trust me, stick a spoon in and you'll know what I mean. Occasionally stir the peach syrup, too.

When the syrup is reduced, add it to the peach/sugar mixture. Pour into a food processor and pulse until smooth. The milk mixture should be ready by now. Remove from heat and whisk in peach mixture. Then stir in the rest of the ingredients, cover and chill for 4 hours.

Follow your ice-cream maker's instructions to do the actual freezing.

I know it seems really tedious, but the result is well worth it!