Salt to Meat Ratio Depending on who you talk to you or which web site you visit, you'll get a different answer regarding how much salt to add to meat. Based on research and my own experience, around 3/4 of a teaspoon of table salt or sea salt per pound of meat works well in most situations. I have also used as much as 1 teaspoon per pound depending on the recipe. You really need to understand your likes and your recipe to determine the best amount of salt. It's also important to factor in the type and brand of salt. Most table and sea salt are approximately the same. For example, table salt is fine so it is tightly packed while kosher salt tends to have irregular crystal shapes leading to less sodium per measurement. Even among the varieties of kosher salt there are vast differences so be warned!
These little pizzas bring back fond memories of my childhood in Lucas Valley. I remember Mrs. Denglar making these once and I never forgot them. I must have been 8 years old but the memory is as clear as yesterday. Years later I recreated them and have been surprising people with this simple but satisfying cheesy delight. It contains so many of my favorite foods... black olives, mayonnaise, scallions, cheese and bread. What more could you ask for?
Start by partially toasting your English Muffins. I like the muffins to be crispy and that just won't happen in the ten minutes required to melt the cheese. My toaster oven has four settings and I use the second from the bottom. The muffins should just be starting to harden. It may take you a few tries to find the best setting. Thanks goodness you don't need to worry about the brand of English Muffins. I've tried all sorts of English Muffins and Thomas' English Muffins are absolutely the best. Don't mess around and just get these classic muffins.
The topping is a simple mixture of cheese, mayonnaise, black olives and green onions. You want the mayonnaise to just coat the rest of the ingredients. Too little mayonnaise and they don't taste right. Too much mayonnaise and say hello to heartburn city.
Call me crazy but I slice my own olives. They are much fresher when they are whole and it only takes a few minutes to slice them with a sharp knife. The same goes for shredded cheese. Just shred it yourself. Pre-shredded packaged brands contain cellulose... added to keep the cheese from sticking. Most cellulose is made from wood pulp and I have sworn off birch this week.
I like big chunks of green onion so don't cut them too small. Include the dark green portion of the onion for contrast even though it doesn't have much taste. Try a slice of the dark green versus the light green or white portion of the scallion. I'm sure you will agree there is almost no taste in the dark green part.
The easiest way to get the cheese topping on the muffins is to get dirty. Pretend you are making hamburger patties and form balls of the cheese mixture. When you have twelve even balls of goodness, smash them on top of each muffin like you would a hamburger on a grill. If you try to scoop the topping on each muffin with, let's say a spoon, it will end up going everywhere and each muffin will have a varying degree of topping.
In a preheated 350 degree Fahrenheit oven place the muffins in for 10 to 12 minutes, or longer if you like. It all depends on how bubbly you want your cheese. My wife loves it when the cheese melts down onto the pan and crisps up. Really, that's all she eats since she's not a big fan of carbohydrates. She doesn't know what she's missing!
Thanks. Glad you like my approach. I'm trying to do something a little different than other food blogs by teaching techniques and reasons behind food choices. My articles tend to be a little longer but hopefully more informative.