Tag: Signature Dishes
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.
Servings: 2 burgers
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
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.
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
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.
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.