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Posts for October 13th 2012

Burger Bash New York 2012
NYCWFF

Scoring Sliders at Rachael Ray's Burger Bash

Friday night at the New York City Wine & Food Festival saw the return of Rachael Ray's biannual Burger Bash.
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Friday night at the New York City Wine & Food Festival saw the return of Rachael Ray's biannual Burger Bash. With 3,000 people in attendance, it was the biggest Burger Bash ever held in New York. "They worked their patties off to give you thousands of patties!" Rachael reminded the crowd.

No doubt Burger Bash was hard work all around, as partygoers sampled 28 different pieces of beef. We couldn't tackle 'em all, but did notice a wide range of beefy buns from perfectly cooked to poorly executed. See what worked (and what didn't).

Photo: Anna Monette Roberts

Shake Shack Ai Fiori Gotham Bar and Grill Bill's Bar and Burger Artisanal Park Avenue Autumn Burger and Barrel
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Fluke Crudo Recipe
Laboite

Fluke Crudo With Cancale Salt and Bergamot Vinaigrette

From Lior Lev Sercarz of La Boîte á EpiceFluke Crudo With Cancale Salt and Bergamot VinaigretteRecipe NotesThe bergamot vinaigrette used here can also be utilized on salads and raw vegetables.
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From Lior Lev Sercarz of La Boîte á Epice

Fluke Crudo With Cancale Salt and Bergamot Vinaigrette

Recipe Notes

The bergamot vinaigrette used here can also be utilized on salads and raw vegetables.

Fluke Crudo Recipe

Ingredients

2 tablespoons bergamot or lemon oil
4 tablespoons extra-virgin olive oil
2 tablespoons blood orange juice reduction (1 cup of blood orange juice, reduced to 2 tablespoons)
1 tablespoon lemon juice
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
1 sprig thyme, leaves only, chopped
3/4 pound fluke fillet, skinned
1 avocado, peeled and diced into 1/4-inch cubes
3 French breakfast radishes, washed and thinly sliced
1/4 cup La Boîte Cancale N. 11 spice blend
1/4 cup cilantro leaves, coarsely chopped
Freshly-ground black pepper, to taste

Directions

  1. In a medium-sized bowl, whisk together the bergamot oil, olive oil, reduced blood orange juice, lemon juice, garlic, shallots, and thyme.
  2. Using a sharp knife, slice the fluke fillets into 1/8 inch slices. Divide the fluke slices in four and place them overlapping each other onto four serving plates.
  3. Garnish each plate with the avocado dice and radish slices.
  4. Drizzle the bergamot vinaigrette over the fish. Sprinkle the fish with the Cancale salt blend, cilantro, and black pepper.

Serves 4.

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How to Make Homemade Candy
What's Yummy This Week

What's Yummy This Week

Try your hand at homemade candy with these nine simple recipes.
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