Photography by Mark O. Ramirez
SALUD!
at Whole Foods Market, Poplar Avenue
Day at the Ballpark Burger
¼ cup white or Vidalia onion, finely minced
½ teaspoon ground mustard
½ teaspoon coriander
½ teaspoon paprika
1/8 teaspoon mace
1/8 teaspoon white pepper
¾ teaspoon kosher salt, or to taste
½ teaspoon Worcestershire sauce
1 teaspoon tomato paste
1 large egg white, beaten
1 pound ground pork
½ pound ground beef, 80/20 preferred
Pretzel buns, American cheese slices, yellow mustard, ketchup, lettuce, onion slices, pickle relish for serving
In a large bowl, mix together the onion, spices, Worcestershire, tomato paste and egg white. Combine the ground meats with the spice mixture until well blended. Divide into 6, ¼ lb patties.
Preheat a grill or cast iron skillet over medium heat. Cook the burgers until cooked through and a thermometer registers 155F internally, about 3-4 minutes per side. If desired, top with cheese during the last minute of cooking.
Lightly toast the buns and assemble as desired with your favorite hot dog toppings.
Burger Cooking Tip: Don’t press down on the burgers as they’re cooking, whether in a skillet or on the grill. You’ll be pressing out all of the juices from the meat and end up with a dried out burger. If the burgers are cooking too fast on the grill, simply move to a cooler section of the grill to continue cooking to desired doneness.
BLEU Restaurant & Lounge
Fried Green Tomato Sandwich
2 slices fried green tomato
2 ounces pimento cheese
1 ounce onion jam
1 ounce Arcadian blend lettuce
1 brioche bun
Pimento Cheese:
2 loaves cream cheese
4 cups cheddar cheese, shredded
¼ cup garlic powder
¼ cup onion powder
5 roasted red peppers
Paprika
½ quart heavy cream
Salt and pepper to taste
Put all in mixing bowl and mix until smooth.
Libro at Laurelwood
Steak Frites
6 ounce bavette steak or sirloin
3 ounces fingerling potatoes
2 ounces arugula
10 cloves garlic, minced
1 cup extra virgin olive oil
1 teaspoon black pepper
2 teaspoons kosher salt
2 sprigs thyme
1 bunch parsley
1 sprig rosemary
1 pound butter
Steak Marinade:
Mince 10 cloves of garlic, and reserve half for garlic herb butter. In a food processor, add salt and thyme, grind together after removing the stems; add to mixing bowl with extra virgin olive oil and pepper. Lightly coat the steak (not swimming in it). Put in refrigerator for 2 hours then quickly rinse the steak and pat dry.
Rocket Salad:
Toss arugula in a bowl with extra virgin olive oil, salt, and pepper.
Fingerling Potatoes:
Cut the fingerlings into quarters. Toss in bowl with extra vir-gin olive oil, salt, and pepper - roast in oven at 400 degrees for 15-20 minutes.
Once done, toss your potatoes in more extra virgin olive oil, salt, pepper, herb mixture, and grated parmesan cheese.
Garlic Herb Butter:
Allow butter to come to room temperature so it is soft and easier to work with. Roast reserved garlic in a 400 degree oven with a little olive oil for about 10 minutes until light brown in color and soft. Using a standing mixer with a paddle attachment add butter, herb mix (parsley, thyme, rosemary), and garlic - mix together and refrigerate.
Cooking the Steak:
Get a cast iron skillet hot with olive oil. Add your steak to the pan, sear on both sides for 2 minutes then put into the oven at 400 degrees. Leave steak in the oven for no longer than 3-4 minutes. Take out of the oven and let rest for a few minutes. While steak is resting, put a big spoonful of the garlic herb butter on top of the steak so it can melt all over the steak and add more flavor, then slice and enjoy!
KOOKY CANUCK
Canadian Burger
Brioche bun
8 ounces 80/20 ground chuck burger patty Montreal Steak Seasoning
BBQ sauce
Canadian peameal bacon
Sautéed red onions
Lettuce
Tomato slice
Pickle slices
Season burger patty with Montreal Steak Seasoning. Griddle or grill burger until desired temperature. Place cheddar cheese on top of patty while cooking to melt. Sauté onions until golden brown and place on top of cheese then add BBQ sauce. Grill Canadian peameal bacon and add on top of onions. Butter and toast bun. Assemble by placing lettuce, tomato slice, and pickles on the bottom of the bun; next, add burger with toppings and cap with the top of the bun.
ERLING JENSEN
Bison Burger with Benton Bacon, Stilton Aioli,
Caramelized Onions, and Brioche Bun
Stilton Aioli:
2 egg yolks
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 ½ cup olive oil
½ cup Stilton cheese
In a mixing bowl, pour egg yolks, lemon juice, white wine vinegar, Dijon, and salt; blend with whisk. Slowly add the olive oil while whisking rapidly. Once all oil is incorporated, crumble the Stilton cheese into the mixture and let chill one hour.
itta bena
Sundried Tomato Spread
¼ cup white onion, diced
¼ cup sundried tomatoes
2 cups chicken stock
½ teaspoon honey
Salt & pepper, to taste
Heat small saucepan over medium heat. Sweat onion till transparent and soft. Add sundried tomato and chicken stock; bring to a simmer and reduce until almost all liquid is gone. Once reduced place in food processor and blend until incorporated. Great on burgers - and more!
OWEN BRENNAN'S
The Ridiculeaux
Toasted Gambino bread
Blackened burger
Pepper jack cheese sauce (see below) Fried crawfish tails
Grilled alligator sausage
Arugula
Roasted red tomatoes
Sliced red onion
Remoulade (see below)
Creole mustard
1 boiled crawfish
Cover hamburger patty in blackening seasoning and cook on a flat top to desired temperature. Batter and fry crawfish tails; grill alligator sausage; toast Gambino bread.
Build the Ridiculeaux in this order: Gambino bread, Creole mustard, burger patty, pepper jack cheese sauce, fried crawfish tails, alligator sausage, arugula, roasted red tomatoes, remoulade, sliced red onions, Gambino bread and a boiled crawfish! Serve with ketel chips and Blue Cheese Jalapeño Ranch for dipping.
Blue Cheese Jalapeno Ranch:
In a blender, add 1 bunch cilantro, 1 juiced lime, 2 jalapeno peppers; blend until smooth. In a bowl, add cilantro mixture, 1 cup ranch dressing and 1 cup blue cheese dressing; stir until incorporated.
Pepper Jack Cheese Sauce:
In a double boiler, slowly melt together 16 ounces pepper jack cheese and ¼ cup heavy cream.
Remoulade:
In a blender, add ¼ cup mayo, ¼ cup creole mustard, 1 tablespoon paprika, 2 tea-spoons creole seasoning, 2 teaspoons prepared horseradish, 1 teaspoon Tabasco, and 1 clove garlic; mix until smooth.
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