Posts tagged ‘chips’

October 30, 2013

Burger Bash NYCWFF 2013

A juicy, medium rare Pat LeFrieda blend burger with caramelized onions, toasted sourdough bread, and finished with a creamy béchamel and emmental cheese.  This was both my first and last taste at this years Burger Bash, and it wasn’t because it was the only burger I tried.  As I maneuvered my way from station to station I took in the view of the Hudson River and New York’s Upper West side.  Pier 92 was a stunning location to house some of the country’s best chef’s burger creations.  About half way through the event I think I went through a burger haze/coma, but it didn’t stop me from making the necessary rounds.

I’ve always enjoyed a very traditional burger.  Load it up with garden fresh tomato, crisp greens and a healthy spread of ketchup and I’m in burger heaven.  I can see the BBQ heating up by the lawn while my dad blares Annie Lenox out of the loud-speaker and maneuvers his way around the pool in an awkward, dance like fashion.  Warm days of summer are crowded with memories of long  days swimming and tennis followed by evenings by the pool chowing down on burgers and homemade fries.  Harold Moore, chef and owner of Commerce Restaurant in New York City’s Greenwich Village, captured these summer moments with his American burger.  To me, a traditional American burger is all about the meat, and the toppings are merely there for decoration.  Tasty decoration, but decoration nonetheless.  If the meat isn’t good then forget the rest of it, you can add as much bacon as you like it’s not going to help.  Harold didn’t mess with tradition; he delivered a perfect burger, grilled to a moist medium rare with fresh toppings found at your local farmers market.  On first glace you might pass this one up – but let me remind you that the classics and still around for a reason.

Next on my hit list was Ai Firoi’s White Label burger by PJ Calapa.  Fresh, spicy pickles, American cheese and bacon marmalade with a side of crispy cacio e pepe tater tots. The bacon marmalade added a delicate smokiness and hint of sweetness, while the pickles added tang and freshness.  Let’s just say I was sold at bacon marmalade and I also have a soft spot for tater tots… I may be guilty of still making them on Saturday mornings when no ones home and inevitably end up being both my breakfast and lunch.

Burger Bash Ai Fiori White Label burger

My second helping of tater tots came courtesy of Cast Iron’s executive chef Franklin Becker.  Before I tell you what’s in this burger, I must ask that you try to hold off judgment.  Don’t immediately dismiss this… are you ready?  Cheeze whiz.  Yes, I said it, cheese whiz.  But this is not your grocery store, neon-yellow cheese pump you had in your college dorm.  This is cheese whiz on CRACK.  Joe Wildmer’s Wisco cheese whiz burger with jalapeño pickles, Nueske bacon and special sauce was a balanced combination of charred beef, buttery cheese and smoky bacon.  If that wasn’t enough, the tater tots were also lucky enough to get a stream of melty goodness.  I never thought I would crave cheese whiz in my adult years but this burger took it to a whole other level, thank you Chef Becker.

Burger Bash Cast Iron The Wisco Bacon Burger

My next victim was a creation from Shane Lyons, executive chef at Distilled, who opted for poblano relish and crispy fried onions on his beef burger.  Fried onions you say? Sign me up! Lyons was able to create a seamless combination of heat and charred beefy flavor; the sour, brine of the pickle cut the richness of the burger and offered up a “healthy snack” among all the French fries and potato chips.  In case the burger wasn’t enough, it was topped with a crispy tater tot rectangle.  I was beginning to see a trend with tater tots, not just your average Sonic version (while I do love those too) but unique versions with truffle oil, sweet potato, corn and cheese toppings.

Burger Bash Distilled Burger 2

But the highlight of the night was the French Onion Soup Burger concepted and presented by Le Rivage’s executive chef and owner, Paul Denamiel.  I have a warm space in my heart for creamy, rich French onion soup – its transcendent aroma engulfs you as you dive into the deeply dark and flavorful broth. Toasted baguette and bubbly cheese on top of the caramelized onions are the ultimate in flavor. While I never imagined it would translate into anything more that a beautiful soup, Chef Paul was able to bridge two seemly unconnected dishes into something extremely unique.  The sweet caramelized onion flavor perfumed the burger, while the toasted English muffin offered a contrasting, chewy texture.  I couldn’t get enough, which is why I ended up having three servings throughout the night.  Le Rivage’s burger took home the Judge’s choice award for best burger, a clear winner against some very honorable competitors.

French Onion Soup Burger concepted and presented by Le Rivage’s executive chef and owner, Paul Denamiel

A week later I’m still in recovery mode.  It was an unforgettable night with great food and even better company.  With over 30 outstanding burgers on the menu I’m looking forward to next years Burger Bash.  Who’s coming with me?

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November 9, 2011

Hummus with Homemade Pita Chips

Hummus is one of my go to’s when organizing my list for party snacks.  It’s far healthier than the traditional ranch dip (although that does have it’s place at times) and packs huge flavor in a small bite.  It’s also an impeccable match for vegetables, breads, chips…. pretty much anything you like to dip.  It’s one of those dishes that will leave you with a perfectly clean bowl and happy, full stomachs after every party.

Hummus is a Middle Eastern spread or dip made with chickpeas, which are also known as garbanzo beans.  By themselves, I’m definitely not a fan, in fact, I hate them.  I pick them out of soups and salads, and toss them away without the littlest thought.  I find them mealy, dry and flaky and have no need for them.  But all blended up in the food processor with some other goodies and they make a fantastically good dip!  I can’t resist the creamy deliciousness that makes simple pita turn into a delicacy.  Serve it with some olives and a glass of wine and you’ll feel like you’re on a Greek vacation… ok, maybe that’s a slight exaggeration but it will make your ordinary Tuesday something special.

Ingredients

  • 2 cans garbanzo beans, drained
  • 1/2 cup toasted pine nuts
  • 4 cloves garlic
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1 tsp. sesame seed oil
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. lemon juice, about 1/2 lemon
  • Handful fresh cilantro

Method

  1. Preheat oven to 350 degrees F.
  2. Line baking tray with foil, and spread the pine nuts out
  3. Once oven is preheated, toast pine nuts for 10 mins.  Keep your eye on them; if your oven runs hot or it’s touchy, you’ll want to check on them after 6-8 minutes to make sure they don’t burn.  You can also do this in a dry skillet on medium heat.
  4. Once they turn golden remove from oven and let cool for 5-10 minutes
  5. Add all ingredients with the exception of 1 tbsp. pine nuts and cilantro to the food processor.  The reserved pine nuts will be your garnish
  6. Pulse on high for 30 seconds until mixture is well blended
  7. Add cilantro and pulse a few more times until cilantro is incorporated
  8. If the mixture is too thick, add a little more water or olive oil, this is the time to taste it to see if the salt and spices are at the right level.  Add a little more salt if needed but be careful, you can’t take back
  9. Scoop hummus into serving bowl and garnish with the remaining pine nuts and a little olive oil
  10. Serve with chips, pita bread, jicama, or carrots…. Anything you like to dip!

If you’re feeling like really treating yourself, you can make homemade pit chips to go with your hummus.  They beat the ones from the store any day.

Ingredients

  • 1 bag fresh pita (white or whole wheat)
  • 4 tbsp.
  • 1/2 tsp. salt
  • 1/2 freshly ground black pepper

Method

  1. Preheat heat oven to 375 degrees F.
  2. Cut pita bread into 8 wedges
  3. Pour olive oil into a bowl and brush pita chips with olive oil on both sides.
  4. Sprinkle with salt and pepper.
  5. Arrange pita chips on baking sheet and bake for 12 to 15 minutes until golden brown

 

September 28, 2011

Simply Salsa

I have a few salsa recipes in my repertoire, and I promise I will share all of them with you over time.  This is one of the easiest, and it’s a perfect way for me to use up the peppers in my garden, as I can’t possible add jalapeños to every dish.  Peppers seem to grow like weeds in Houston, they love the heat and humidity, and they seem to survive no matter what I do to them.  If case you didn’t know I’m probably the only person you know who can kill a cactus (yes, I did).

When the peppers are cooked their sharp heat softens, and they take on an unexpected balance of sweetness and deep pepper flavor without the heat.  The cilantro adds a nice freshness and gives the salsa vibrant specks of deep green. This salsa can vary in heat depending on the peppers; so if you have a batch of really spicy ones, only use 4-5 jalapeños.

Ingredients

  • 6-8 jalapeño peppers
  • 2-4 serrano peppers
  • 6 cloves garlic
  • 1/2 medium yellow onion
  • 8 roma tomatoes
  • 1 handful fresh cilantro
  • 2 tsp salt
  • 1 tsp lime juice (half a lime)

Method

  • Fill large pot half way with water (one big enough to cook pasta)
  • Drop in peeled gloves of garlic, onion, and jalapeños.  There’s no need to chop or dice any of the ingredients, the food processor will take care of that later
  • Bring water to a light boil and let vegetables cook for 10 minutes
  • Drop in whole tomatoes and boil an addition 5-10 minutes until the skin of the tomatoes start to split
  • Remove from stove and pour all contents into strainer.  You aren’t going to save any of the water, so you can do this directly in the sink
  • Let cool for 5-10 minutes until cool enough to touch
  • Remove tomatoes skins and pepper stems and put all the contents into a food processor.  If you don’t have a food processor, you can use a blender, but BE CAREFUL!  Blenders don’t have vents so the hot contents will explode if you put it on high.  Take a cloth and hold firmly on the lid while pulsing slowly.  I would also recommend waiting another 5 minutes to cool, believe me, salsa burns are not fun.
  • Pulse on high for 15 seconds
  • Add lime juice, salt and cilantro and pulse until mixture is smooth
  • Taste test, it may need a little more salt and the only way you’ll know is by trying it!
  • Serve warm with tortilla chips

Feel free to mix up the pepper combination.  This is one of those salsas that can one day be blazing hot, and others as mild as bell peppers… it all depends on the time of year and the jalapeños.   Feel free to substitute more mellow peppers, which you can achieve with Ancho, Pasilla or Anaheim, all popular varieties you should be able to find in your local store.

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