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In the new millennium, though, cinema’s overprotective fathers took a step back and made way for their arch nemeses: hormonal teenage boys. This shift towards a younger, spunkier action hero was perhaps most evident in Michael Bay’s Transformers, which 10 years earlier might have starred Sylvester Stallone or Mel Gibson, but in 2007 provided a launchpad for a scrawny Disney Channel star by the name of Shia LaBeouf.

The result was a lively, youthful and only occasionally irritating underdog story, with LaBeouf a relatable proxy for the film’s teenage target demographic. But as the franchise progressed, old habits began to reassert themselves. LaBeouf got older and colder; the high schools and sleepy suburbs of the first film were replaced by penthouse suites and military bases. Finally, Bay hit the action genre’s proverbial reset button and exchanged his teenage lead for a middle-aged Mark Wahlberg in the saga’s fourth entry, Age Of Extinction.

Now old enough to play the weary dads he terrorised in Fear, Wahlberg furnishes Bay’s latest with an overprotective father of almost mythic proportions. Nominally the hero of the film, he spends more time fixating on the integrity of his daughter’s hymen than he does aiding the Autobots in their fight for humanity. As he is confronted by his young progeny’s bullheaded boyfriend, the film slowly mutates into an epic struggle for control over a teenage girl’s reproductive organs.

Paramount, DVD & Blu-ray

How To Train Your Dragon 2 Animated Norse adventure.

22 Jump Street Self-reflexive sequel.

The Purge: Anarchy Unsubtle wealth-gap allegory.

Peaky Blinders – Series 2 Birmingham-set crime saga.

Franks and Sauerkraut Paprikash Recipe

Yield: Serves 8.

Ingredients 1 1/2 pound frankfurters, hot dogs, or mild German or Polish sausage, cut into 2 1/2-inch segments 2 Tbsp butter 2 cups chopped onion 1 clove garlic, minced 2 teaspoons paprika 1 teaspoon dried dill, or 1 Tbsp fresh chopped dill 1 teaspoon caraway seed 1 cup beef broth or chicken broth* 1 large (25 to 28 ounce) can sauerkraut, drained 2 cups sour cream

If cooking gluten-free, use gluten-free stock or broth.

Method

1 Heat a large thick-bottomed pan or Dutch oven on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.

2 Add the franks, dill, caraway, and broth. Bring to a boil, reduce heat and simmer for 15 minutes.

3 Add the sauerkraut, simmer, covered, 15 minutes longer.

4 Remove from heat, stir in the sour cream (do not let the mixture boil after you’ve added the sour cream).

Serve plain, or with boiled or mashed potatoes.

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Links:
Hungarian Kolbászleves- smoked sausage and sauerkraut soup, with paprika and sour cream, from Pille of Nami-Nami

The good news is that both sets of burgers turned out great. With the white meat turkey burgers, since we had less chili sauce, the turkey flavor was more pronounced. With the dark meat burgers, the chipotle sauce added a lot of kick to the meat. Both burgers were flavorful, filling, and paired very well with the spicy coleslaw, sweet pickles, and tomatoes. 3 thumbs up on this one.

Spicy Grilled Turkey Burger with Coleslaw Recipe

Yield: Makes 4 burgers.

Ingredients

Turkey burgers:

Coleslaw

Method

1 Prepare your grill (either gas or charcoal) for direct high heat. You can also cook the burgers on the stove-top on a griddle or cast iron frying pan.

2 In a large bowl, gently combine the turkey meat, bread crumbs, chives, basil, green onions, mayonnaise, Worcestershire sauce, chili sauce, salt and pepper. Work the mixture with your hands until it is just mixed. Don’t over mix or your burgers will end up tough. Form four patties, about 1-inch thick.

3 Sprinkle the patties with salt and pepper. Grill them for 5-7 minutes on each side, until the internal temperature of the patties reach 170°F on a meat thermometer. Turkey burgers should be cooked through, not rare. Toward the end of the cooking, put the buns on the grill to toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5 minutes.

4 Assemble the coleslaw. Whisk the mayonnaise, vinegar, mustard, sugar, red pepper flakes together in a small bowl. Add to the cabbage, arugula, and basil in a larger bowl right before serving.

5 Assemble the burgers by placing each burger on a bottom bun, and stacking a tomato slice, some pickles, and a bit of coleslaw on top, and then topping with the top bun.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Adapted from a Sara Foster recipe in House Beautiful magazine.