Recipe: Asian Slaw Burger

I had a major craving for a burger tonight, but I still had more cabbage to get rid of, so, on to creativity...

Ingredients:

1 1/3 lb. of lean (90-10) ground beef
8 slices of applewood smoked bacon
2 tbsp. minced garlic
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. coriander
3 tsp. salt
3 tsp. black pepper
1/4 cup of mayonnaise
1 tbsp. soy sauce
1 tsp. mirin
2 tsp. wasabi paste
1 tsp. sesame oil
1 1/2 tsp. rice vinegar
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/4 cup of scallions, finely diced
4 thick slices of sharp cheddar cheese
4 onion rolls

Directions:

In a medium bowl, combine the mayo, wasabi paste, soy sauce, mirin, sesame oil, rice vinegar, 1 tsp. salt, and 1 tsp. of black pepper. Whisk to combine thoroughly. Add the cabbage and scallions. Stir to coat the vegetables in the sauce. Cover the slaw and set in the refrigerator.

In a large bowl, combine the ground beef, minced garlic, onion powder, cayenne, coriander, and the remaining salt and pepper. Using your clean hands, mix the spices thoroughly into the meat. Form 4 equal flat patties out of the meat mixture. Heat a well-oiled grill to medium high and put the burgers down on the grill. Close the lid. Cook the burgers for about 4 minutes on each side for medium-well. Add a cheese slide to the top of the burgers for the last 30 seconds of cooking to melt.

Using a non-stick skillet over medium-high heat, heat the bacon slices for about 8 - 9 minutes, turning frequently, until brown and crispy. To build the burgers, place a cooked cheddar covered beef patty onto the bottom of the onion roll, top with two folded over slices of the bacon, and then top with 1/4 of the slaw mixture. Place the roll top on and press down. It's a messy burger, but man is it good!

Makes 4 servings.

Recipe: Garlic-Lovers Pot Roast with Root Vegetables

Ingredients:

3 1/2 lb. chuck roast

2 1/2 cups of red wine

2 1/2 cups of beef stock

6 tbsp. minced garlic

1 large sweet onion, diced

2 tsp. sea salt

2 tsp. black pepper

2 tsp. cayenne pepper

2 tsp. dried ground sage

2 tsp. cumin

2 tsp. onion powder

2 tsp. garlic powder

2 tsp. dried oregano

2 tsp. dried basil

3 large carrots, diced

2 large beets, diced

4 large potatoes, diced

1/4 cup olive oil

2 - 3 tbsp. of Wondra flour

Directions:

You're going to need a large dutch oven and a large roasting pan. Preheat the oven to 325.

Mix the dry spices all together to make a spice rub. Use 1/2 of the rub to coat the roast on all sides. Lightly coat the bottom of a roasting pan with olive oil, throw in the diced carrots, beets, and potatoes, spray the vegetables on the top with cooking spray, and then sprinkle the remaining 1/2 of the spice rub over the vegetables. Place the remaining vegetable oil into the dutch oven and put the dutch oven on the stove over medium-high heat. Place the diced onion and garlic into the hot oil. Cook until the onion becomes translucent, stirring frequently, about 6 minutes. Place the roast in the hot oil with the onions and garlic and sear on all sides, about 2 - 3 minutes on each side. Add in the red wine and beef stock and stir it up. Put cover on the dutch oven and place into the oven for 3 - 3 1/2 hours.

Place the roasting pan with the vegetables into the oven separately with 1 hour of cooking time left. Once the roast is done, carefully take it out of the dutch oven (it'll be very tender!!!) and set aside. Skim any excess fat off the top. Place the dutch oven back on the stove over medium heat and add the Wondra flour. Stir frequently until a nice gravy forms. Turn off the heat, place the roast back into the gravy, and serve with the vegetables.

Makes 6 servings.

Recipe: My Ultimate Burger

Ingredients:

Burger
3/4 lb. lean ground beef (< 7% fat)
3/4 lb. ground veal
2 tbsp. Worcestershire sauce
1 tbsp. nuoc cham (Vietnamese fish sauce)
1 tsp. onion powder
1 1/2 tsp. dried chives
1 tsp. sea salt
1 tsp. cumin
1 tsp. white pepper
1 tsp. sweet paprika
1 tbsp. brown sugar
2 tbsp. bread crumbs

Sauce
1 bunch scallions, loosely chopped
3 jalapeno peppers, loosely chopped
2 medium heirloom tomatoes, loosely chopped
2 tbsp. minced garlic

6 brioche buns
6 thick slices of sharp cheddar
12 thick slices of applewood smoked bacon

Directions:

Place sauce ingredients into a food processor and pulse until fully chopped and blended together. Set aside.

Place 12 slices of bacon on a baking sheet and place into a 450 degree pre-heated oven for 12 minutes or until crispy.

Heat grill to medium-high heat. Mix all ingredients for the burger together with your hands and form 6 equal patties. Place on the hot grill and grill for 4-5 minutes on each side for medium-well, the lid closed for each period. Add the cheese slices to each burger and continue on the heat with the lid closed for about 2 minutes. Remove the burgers from the grill. Cut the brioche buns in half and place white side down on the grill. Close the lid for about 2 minutes to toast. Remove the buns from the grill. Place the burgers on the buns. Top with 2 bacon slices each. Top with 2 - 3 tbsp. each of the sauce mixture. Serve immediately.

Makes 6 servings.

Recipe: Potato and Kale Hash

Ingredients:

1 bunch of kale
4 medium red potatoes
1 large sweet potato
6 thick slices of applewood smoked bacon
2 tbsp. of minced garlic
3 medium jalapeno peppers
1 large Vidalia onion

Directions:

Peel the potatoes. Bring a large pot of water up to boil and place the potatoes in it. Blanch the potatoes for about 8 minutes to soften. Use a grater to shred the potatoes and set aside.

Chop off the stiff stems of the kale. Using your hands, tear the kale leaves and remaining stems into smaller pieces and place into a colander. Dampen three paper towels with cold water and place the damp paper towels over the greens in the colander. Microwave the greens for 3 1/2 minutes to wilt.

Lightly dice the onion and jalapeno peppers. Add to a food processor with the garlic. Pulse until all ingredients are finely chopped and blended.

Dice bacon slices into small pieces. Cook in a large non-stick pan over medium-high heat until browned. Add the shredded potatoes and continue cooking for approximately 10 - 12 minutes, turning frequently. Add the kale and the onion/jalapeno/garlic mixture and continue cooking for another 5 - 6 minutes. Serve immediately.

Makes 6 servings.

Review: Conduit

I have found a new favorite restaurant :). I have now taken my parents here, all of my best friends here, my out-of-town visitors here, my co-workers here, my sister here, my cousin here... and they all do nothing but rave. So, I thought it was about darn time that I wrote a review.

First off, the lovely hostess at the front was so pleasant and polite and was genuinely happy to have us there. And she remembers me every time - and the servers have started to recognize me, too! Major kudos for that...

Admittedly, I haven't explored as much of the menu as I would like - but, it changes so often, I doubt that matters much. First time I went there, I had the duck confit appetizer and the pork chop main... both really good. Oh, but the dessert... the boca negre... I literally thought I had died and went to dessert heaven. The dark chocolate with the slight anise flavor... I almost had a chocolate induced orgasm... THAT good. 2nd time, I had the quail appetizer and the halibut main... and that boca negre, again... both also really good (and I also noticed that the chef, in the quail appetizer, used the same trick I use for fried green tomatoes - tempura batter. I was born and raised in deep south Georgia, so I know green tomatoes... and my mom thinks tempura frying them is sacrilege - but, trust me, it's better :)). 3rd time I barely remember because of the wonderful house manhattan with the brandied cherries - I just know it was another type of fish and again, really good! And the most recent experience was the hamachi sashimi drizzled with dark soy and pomegranate as a starter and then the seared sea bass put over a bed of butternut squash puree and kale sauteed with bacon and cippolini onions - my mercy, how good that was!!!

All the times I have been, the service was absolutely impeccable (MUCH better than I would have expected from a Mission restaurant with relatively moderate prices) and my guests, who are foodies just like me, all raved.

It's just disheartening to me to see reviews on Yelp! and other sites about really petty things (get over the modern bathrooms, people! :P) when the people who own this place truly do have their act together. And that's more than I can say for other restaurants in the Mission that I've been going to for years...