Friday, January 21, 2011

A Signature Dish

So, as I begin the final stage of my culinary school, one of the tasks is to create a "Signature Dish." Initially, I thought this was going to be the hardest decision of my short culinary career. What the H E double hockey sticks do I think is my signature dish?

I started to think...and think....and think. Ok, after my brain exploded from thinking too hard, I figured something out. What do I like? I LOVE HAMBURGERS! Great! Now, put this with the style of cooking I am leaning towards. As anyone that has had my cooking lately, I love peppers. Any kind of peppers will do, after all, my culinary POV is basically Southwest/French Fusion. (oooooh...I am now hip since I used the word fusion!!!)

I have now created my ultimate "Signature Dish!" I call it the "The Ordinary Southwest Blue Cheese Burger." Do you think I am going to share my signature recipe with you all? Of course, why not!! And please try to cook this and let me know how it turns out!

Hamburger Prep
1/4 lb ground beef (sirloin is better)
1t (teaspoon) smoked paprika
1t ancho powder
4 cloves garlic - minced

Relish Prep
1 Roasted Jalapeno (to roast, place in a pan in the oven)
1 Roasted Red Bell
1/2 cup pineapple minced (use canned pineapples)
1/8 cup cilantro minced
1/4t horse raddish
1/2 cup crumbled blue cheese

Mayo Prep
1/2 cup mayo
2 cloves garlic minced
1/2t adobo sauce (chipotle powder can be used as a substitute)

I know there are a lot of ingredients in this, but it is not that bad. These are made in stages.

  1. After roasting peppers (black in color) place in ziplock bag in the frig for 25 minutes to "sweat"
  2. Combine other ingredients in bowl and toss to coat
  3. De-skin and de-seed peppers and rough cut and place in bowl
  4. Set aside
  1. Combine ingredients in bowl. Stir to combine.
  2. Set aside
  1. Combine ingredients in lard bowl and mix (with hands) until the beef forms a tight ball. Flatten to desired size.
  2. Grill to desired temperature (about 15 minutes). Finish in oven if getting too crusty.
  3. Butter buns and place on grill until crispy.
  4. Assemble burger (open faced) with relish on top.
  5. Serve with fries or chips with the mayo to dip (if desired)
And there you have it. The Ordinary Chef's Signature Dish..."Ordinary Southwest Blue Cheese Burger." Please try to make it and let me know your thoughts.

As always...Happy Cooking!

1 comment:

  1. Sounds awesome! Think Brett and I will have to try them out soon.