Tuesday, April 12, 2011

Burger Time - Avocado BBQ Beef Burger !

It's that time again... time for another great tasting burger !  Playing with burger flavors one evening for dinner I came up with this one that I've named ' Avocado BBQ Beef  Burger'.  The balsamic carmelized oinion mixed with the creamy gorgonzola and avacado made for great eating !  Hope you enjoy as much as I did.  This one is a keeper.
Avocado BBQ  Beef Burger

                                                               1/4 lb of ground beef
Montreal Steak Seasoning - a sprinkle
Smoked Gouda cheese
Sliced avocado
half red onion, 2 TB balsamic vinegar, 1 TB olive oil
2-3 TB goronzola cheese
BBQ sauce - your favorite
one fresh bakery onion bun

Form the ground beef into a patty, sprinkle with the Montreal Steak Seasoning.  Grill or fry until it's done to your likeness.   When the beef is cooked, spread a little mayo on  the onion bun, then sliced Gouda, then sliced avacado.  Place beef patty on top of the avacado, top with carmelized onion, a squirt of your favorite BBQ sauce and top that with gorgonzola cheese.  Voila the Burger !

**  Carmelized onion - slice the red onion, place in a pan with the balsamic vinegar and olive oil until the  vinegar has reduced and the inions become translucent and carmelized.

ENJOY !!!


Wednesday, April 6, 2011

Bourbon Braised Short Ribs with Mustard Glaze

This is a succulent beef dish.  The short ribs are so tender, juicy and full of flavor.  The carmelized savoy cabbage compliments the dish quite nicely and a smooth creamy finish with the polenta.  Very comforting. Lots of steps but worth every one of them.

Beef Short Ribs :
2  tsp Thyme
2 tsp Rosemary
3 TB Paprika, sweet
2 TB dry mustard, Coleman's
1 tsp kosher salt
1 tsp cracked black pepper

About 2-3 lbs of boneless short ribs

In a bowl, combine all ingredients  (except beef) and
coat  the short ribs, let stand for about one hour.
After one hour, sear on all sides until crispy brown on outside.

Braising Liquid :

2-2 1/2 cups of beef broth
1/2 cup Bourbon
2 TB coarse dijon mustard
3 TB molasses
2 garlic cloves.

Mix all ingredients in a bowl.

How To :

Place the seared beef short ribs in a brasing pan or dutch oven,
along with all the braising liquid.
Over low heat on the stove, cook one hour
 covered, adding more broth if needed but maintain
1" of liquid when done.

** This dish can also be finished in the oven in a 300 oven temperature.

When  you are done preparing the beef short ribs for cooking, get started on the carmelized savoy cabbage. 

Carmelized Savoy Cabbage
1 Savoy Cabbage, shredded
3 TB olive oil
1/4 lb of pancetta or bacon ( about 5 slices)
1 garlic clove
1/4 chicken broth
small sprig of Rosemary, needles removed, chop
Salt & Pepper
4 TB white wine
3 TB butter

How To:
In a pan with the olive oil, add pancetta, garlic and rosemary,
sautee for about 3-4 minutes.
Add the shredded cabbage, salt, pepper, wine, chicken broth.
Toss and coat.
Cover and cook over medium heat for about 45 minutes
Add more Chicken broth if needed.
Uncover, add 3 TB butter and cook an additional 15 minutes
 until carmelized, toss to carmelized all cabbage.

In the last 10 minutes of cooking the cabbage and the beef short ribs, get started on the polenta - this is a quick  dish and willl only take about 10 minutes.

Creamy Mascarpone Polenta
 4 cups chicken broth
2 TB olive Oil
1 cup polenta
3 TB butter
3 TB cream
about 4-6 TB Mascarpone cheese
fresh grated parmigiano reggiano

In a pot,  with olive oil, bring the 4 cups of broth to a boil. 
Reduce the heat to medium and add polenta,
stirring frequently.
Cook for about 5-8 minutes until the liquid has been absoorbed.
Add the mascarpone cheese, parmigiano, butter and cream
until the polenta is smooth and creamy.
Adding more cream if too thick... and a little more butter
wouldn't hurt anythng  :-)

Plate It :
On a pretty plate, plate a generous dollop of the creamy polenta
then some of the braised short ribs and then  top with
some of the carmelized Savy Cabbage.

ENJOY EVERY BITE  !