Tag: Signature Dishes

Venison Burger with Fried Duck Egg

Venison Burger with Fried Duck Egg

Venison Burger with Fried Duck Egg

This to me is the Cadillac of burgers; whether it be beef, bison, or ground venison that I used in this recipe. I mixed shallots, garlic, balsamic vinegar and Worcestershire sauce into the venison and grilled the patties to a medium. With venison, you don’t want the burger cooked well done since it’s so lean. A little pink is ok. Then I topped the burger with garlic aioli and a fried duck egg; all on a toasted brioche bun.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Keyword: how to make, main course, signature dishes, wild game
Servings: 2 burgers
Author: Alex Gorgos

Equipment

  • chimney starter
  • charcoal
  • charcoal grill

Ingredients

  • 1 lb ground venison
  • 1 shallot finely chopped
  • 2 garlic cloves minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tbsp butter or duck fat
  • 1 duck egg
  • garlic aioli
  • 2 brioche buns toasted

Instructions

  • Mix the ground venison with the balsamic vinegar, Worcestershire sauce, shallots, garlic, salt, and pepper.
  • Form 2 – 8 oz patties.
  • Turn the charcoal gray in the chimney starter. Pour in the grill and place the grate on. Place the patties directly over the charcoal.
  • Grill for 4-5 minutes a side for a medium center.
  • Once the burgers are done, melt the butter in a small skillet over medium high heat. Crack in the duck egg. Cook for 2 minutes.

Spread garlic aioli on both sides of the bun. Top with the burger and fried duck egg.

Bacon Swiss Grilled Cheese

Bacon Swiss Grilled Cheese

Bacon Swiss Grilled Cheese

Who doesn’t love a grilled cheese?! But this just isn’t any grilled cheese. Sweet, savory, salty, and spicy; all into one beast. This monster of a sandwich contains black forest bacon, swiss cheese, charred jalapeños, and blueberry preserves, griddled on sourdough bread. The secret to getting the cheese to melt on this size of a sandwich is to cook it on medium low heat with a cover over the pan.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Keyword: how to make, main course, Pork, sandwich, signature dishes
Author: Alex Gorgos

Ingredients

  • 4 strips thick cut bacon I like black forest bacon
  • 2 slices sourdough
  • 3 slices swiss cheese
  • 1 jalapeño pepper sliced
  • 2 tbsp blueberry preserves
  • 2 tbsp butter

Instructions

  • Cook the bacon until crispy. Reserve 1 tbsp of bacon grease.
  • Sauté the jalapeños in the bacon grease until charred; about 3 minutes.

Sandwich Assembly

  • Spread the blueberry preserves on each slice of sourdough.
  • Lay 1 1/2 slices of swiss on each slice of sourdough. Layer the bacon on one side; the jalapeños on the other. Put the sandwich together.
  • Melt 1 tbsp of butter on a skillet or griddle over medium low heat. Place the sandwich on the skillet. Cover. Cook for 4-5 minutes until the bottom is golden brown.
  • Add the other tbsp of butter. Flip the sandwich. Cover and cook for another 4-5 minutes.
Coconut Curried Delicata Squash Soup

Coconut Curried Delicata Squash Soup

Coconut Curried Delicata Squash Soup

I came up with this soup in the need to use up a delicata squash. It’s inspired by butternut squash soup, but with curry powder, coconut milk, and chicken. It turned out amazing. It’s savory, with a hint of sweetness and heat. You can use turkey instead of chicken as well. To make it vegan, substitute vegetable stock and add in a can of chick peas towards the end.
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course, Soup
Keyword: Chicken, main course, signature dishes, soup
Author: Alex Gorgos

Equipment

  • immersion blender

Ingredients

  • 4 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken breast or thigh cut into small cubes
  • 3 tbsp curry powder
  • 1/2 cup shallots chopped
  • 6 garlic cloves minced
  • 1 delicata squash seeded and cut into cubes
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 medium red bell pepper seeded and diced
  • 1 quart chicken stock
  • 1 1/2 cups coconut milk
  • 1 tsp cayenne pepper
  • 3 tbsp sugar
  • salt to taste
  • cilantro chopped for garnish

Instructions

  • Heat up 2 tbsp of olive oil in a pot over medium heat. Season and sauté the chicken breast with 1 tbsp of curry powder. Cook for 8 minutes, then remove from the pot.
  • Heat the other 2 tbsp of olive oil. Sauté the shallots and garlic for 5 minutes.
  • Add in the vegetables. Sauté for 10 minutes.
  • Pour in the chicken stock. Add in 2 tbsp of curry powder. Simmer for 10 minutes.
  • Reduce the heat to low. Using an immersion blender, purée the soup until smooth.
  • Pour in the coconut milk. Season with cayenne, sugar, and salt. Add the chicken . Simmer on low for 10 minutes.