Posts for June 17th 2010
Even though we were headed to Aspen before the crack of dawn this morning, last night we passed up packing in favor of the Star Chefs Rising Stars Revue, a traveling event that recognizes some of the most avant-garde culinary professionals in various cities like New York, Chicago, Seattle, and our home base of San Francisco. Over a jaw-dropping view of the bay, we enjoyed vittles from various chefs, some of whom were just beginning to realize their own potential. To get a peek at what cutting-edge creations were served, keep reading.
2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves
- In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.
- In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.
- Salads, Meats
- Other Asian
1 (1/2-lb) piece green cabbage, cored
1/4 cup mayonnaise
1 tablespoon milk
1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
1/2 cup very finely shredded carrot (1 medium)
1 tablespoon thinly sliced fresh chives
1/2 cup bottled tomato-based barbecue sauce
1/4 teaspoon cayenne
1 1/2 lb ground pork
4 kaiser or soft rolls, split and grilled
Equipment: an adjustable-blade slicer
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.
- Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.
- Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
- Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.
- Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.
Cooks’ notes: Coleslaw can be made 8 hours ahead and chilled, covered. Patties can be formed 1 hour ahead and chilled, covered. If you aren’t able to grill outdoors, patties can be cooked in an oiled large (2-burner) ridged grill pan over medium heat, turning over occasionally, until just cooked through, 7 to 9 minutes, then brushed with barbecue sauce and cooked as above.
- Main Dishes, Pork
- North American
One sandwich that's absolutely amazing is the classic Thanksgiving leftover sandwich that joins sweet-juicy cranberry with thick-hearty turkey. This sandwich is beloved by many; but why, then, is it only enjoyed in the weekend after the third Thursday in November? Isn't the combination scrumptious enough to be eaten in the warmer months, too?
Recently I put this idea to the test by throwing together a cherry compote and turkey sandwich. It has all the familiar elements of the classic, but is Summer friendly. Genius! Oh and I forget to mention: it's really good. There's nothing more to say, except make it now.
I'm not too surprised that a majority of you prefer cupcakes over macarons at weddings. For those of you into Savory Sights, I thought I'd round up some pretty examples of wedding cupcakes. If you're tackling the big-day treats yourself, we particularly love these five options: lemon meringue cupcakes, Vietnamese coffee cupcakes, hummingbird cupcakes, brown sugar-pecan cupcakes with caramel frosting, and tiramisu cupcakes. Otherwise, start clicking to be inspired!
Photo by Lisa Pearce
They're combined with onion, ketchup, and Worcestershire sauce to create a patty that's smoky and hearty. Serve on buns with pickles, lettuce, and tomato, like you would their meaty counterparts. Get the super-simple method for these burgers after the break.