1⁄4 cup     milk     60 mL

1 lb     lean ground pork     500 g

1     clove garlic, minced     1

2 to   3 tsp   minced gingerroot     10 to 15 ml

2 tbsp     hoisin sauce     30 mL

1 tsp     Asian chili paste (see tip below)     5 mL

Salt and freshly ground black pepper

2 tbsp     sweet chili dipping sauce     30 mL

4     kaiser buns, halved and toasted     4

Mayonnaise

Shredded lettuce (optional)

In a large bowl, combine bread crumbs and milk; let soak for 5 minutes. Add pork, garlic, ginger, hoisin sauce and chili paste. Season with salt and pepper. Stir or use clean hands to mix thoroughly. Shape into 4 patties, about 1⁄2 inch (1 cm) thick (or more if you like smaller burgers). Place on a plate, cover and refrigerate for at least 30 minutes or for up to 4 hours.

Meanwhile, preheat barbecue grill to medium. Place patties on greased grill and cook for about 5 minutes per side or until no longer pink inside. Just before the end of cooking, brush both sides of burgers with chili sauce. Spread mayonnaise over toasted buns and make sandwiches with burgers and lettuce.

TIP: Asian chili paste (not to be confused with sweet chili dipping sauce) is a mix of chile peppers, vinegar, sugar and salt.  It’s a great way to add heat to soups, sauces and stir-fries. It is fiery, so use it cautiously.  A popular version is Sambal Oelek, usually found in the Asian foods aisle of the supermarket.  A good substitute is hot pepper flakes, added to taste.

Serves 4.

Look for this great recipe and more in Fan Fare!

There’s also terrific news for those of you who are on Facebook and Pinterest.  We’ve  created our very own Best of Bridge Facebook page and Pinterest board. So now when you  click on “Join the Conversation” you can see what  we’re up to and what members of the Bridge community are also interested  in and talking about. In fact we  loved the asparagus photo Maureen Walton posted on Facebook so much, we wanted to share it with everyone on our homepage. Thanks Maureen!

And don’t forget to sign up for our newsletter where you’ll have access to recipes not found on the site plus loads of opportunities to enter fun and easy contests and giveaways.

Finally in other Bridge news, we’re in the closing stretch of sending the files for The Complete Best of Bridge Cookbooks, Volume 3 to the printer.  It will feature all 350 recipes from That’s Trump and Aces and should be ready to ship to stores by late August. A chance to complete your collection if you’re a long time fan or part of the next generation who want to enjoy simple recipes with gourmet results.

As always, we wish you continued fun and success in your kitchen!

The easiest way to find something that’s lost around the house is to buy a replacement.

This works for brunch or supper. Serve with maple syrup in the morning or a green salad at night.

6                  slices bacon, chopped      6

6                  eggs      6

1 cup                  half-and-half (10%) cream  or      250 mL  whole milk

2 tsp                  chopped fresh thyme        10 mL
(or 1⁄4 tsp/1 mL dried)

1 tsp                  Dijon mustard     5 mL

1⁄2 tsp                  salt   2 mL

1⁄8 tsp                  pepper    0.5 mL

4 cups                  cubed white bread (see tip)   1 L

4                  green onions, chopped    4

2                  red-skinned apples (unpeeled), grated     2

2 cups                  shredded smoked Gouda or           500 mL
extra-sharp (extra-old) Cheddar cheese, divided

Grease the insert of a 31⁄2- to 4-quart slow cooker. In a skillet, brown bacon over medium-high heat. Using a slotted spoon, transfer bacon to a plate lined with paper towels. In a large bowl, whisk together eggs, cream, thyme, mustard, salt and pepper. Place half the bread in prepared slow cooker. Arrange cooked bacon, green onions, apples and 1 cup (250 mL) cheese on top. Pour in half the egg mixture and scatter with remaining bread. Pour in remaining egg mixture, gently pushing bread down to submerge. Cover and refrigerate for at least 4 hours or overnight. Transfer insert to slow cooker base. cook on High for 2 to 21⁄2 hours, until set and puffed. Turn off slow cooker. Sprinkle remaining cheese over top; cover and let stand for 10 minutes, until cheese melts.

Serves 6.

Tip: For best results, use stale bread, as it better absorbs the egg mixture. To dry the bread, you can leave it uncovered at room temperature for 12 hours or overnight before assembling the strata.

Tip: Stratas are a great way to use up bread that’s a few days old. Stale bread lends structure to the strata and prevents it from becoming too soggy.

Find this great recipe in more in Best of Bridge Slow Cooker Recipes.

How can you tell the male pancakes from the female pancakes?

The male pancakes don’t know where to find the other ingredients.

— Doug Dirks, radio show host,

CBC Radio, Calgary, Alberta

1 LB.     FRESH ASPARAGUS     500 g

DRESSING

1 TBSP.     DIJON MUSTARD     15 mL

2 TBSP.     WHITE WINE VINEGAR     30 mL

3 TBSP.     FRESH LEMON JUICE     45 mL

1 TSP.     SUGAR     5 mL

SALT & PEPPER TO TASTE

1⁄3 CUP     VEGETABLE OIL     75 mL

LEMON ZEST

TO PREPARE ASPARAGUS: PLACE ASPARAGUS IN SMALL AMOUNT OF BOILING WATER AND COOK FOR 2 MINUTES. (ASPARAGUS WILL TURN BRIGHT GREEN AND SHOULD STILL BE CRUNCHY.) REMOVE ASPARAGUS AND PLUNGE INTO ICE WATER. WHEN COOL, DRY AND PLACE ON SERVING PLATTER.

TO PREPARE DRESSING: PLACE ALL INGREDIENTS IN A BOWL AND WHISK TOGETHER. POUR OVER ASPARAGUS AND GARNISH WITH LEMON ZEST.

Before credit cards, we always knew exactly how much we were broke.

Look for this great recipe and more in The Best of The Best and More.

Salt & Pepper to Taste

1/3 Cup Olive Oil  75 ml

6 – 8 Roma Tomatoes, Coarsely Chopped

Handful of Chopped Fresh Basil

24″ Baguette  61 cm

Grated Provolone, Fontina or Mozzarella Cheese (optional)

In a shallow bowl, combine garlic, salt, pepper and a few drops of oil.  Mash with the back of a wodden spoon to make a paste.  Stir in Olive oil.  Add tomatoes and basil.  Toss gently and set aside.  Cut bread in half, lenghtwise.  Brush each half with additional oil and place under a preheated broiler until golden brown.  Spoon tomato mixture onto each half and drizzle with remaining oil.  (If desired, sprinkle with grated cheese)  Broil – watch carefully!  Cut and serve immediately.

A truly happy person is one who can enjoy the scenery on a detour.

Thanks for your patience and understanding!

Makes 2 loaves.

1 cup     butter     250 mL

2 cups     granulated sugar     500 mL

21⁄2 cups     mashed ripe bananas (about 5)     625 mL

4     eggs, well beaten     4

21⁄2 cups     all-purpose flour     625 mL

2 tsp     baking soda     10 mL

1 tsp     salt     5 mL

1 tsp     ground nutmeg     5 mL

Preheat oven to 350°F (180°C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans or a 10-inch (25 cm) Bundt pan. Bake for 55 to 60 minutes; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans. Freezes beautifully.

Tip: Freeze overripe bananas in their skins in a plastic bag.

There are three types of people: those that make it happen, those that watch it happen and those who sit around and say “What the heck’s happening?”