Saucy Saute Burger #2 served with Asparagus Fry's

 #2 of the Saucy Saute Burger series. I've got about 6 or 7 more of these to go. They will all have the Sauteed Mushrooms & Onions so get used to doing them. This has a cool blend of Gruyere cheese and Raspberry Ketchup. We paired this with a nice 08 Turley Old Vine Zin. Yum!!

Asparagus fry's are easy to do and have you feeling a little less guilty as you rifle them down!

Time to shop..

Pretzel Buns (Trader Joe's) cut in half and buttered each side.

Ground Turkey (or Beef if you wish)

1 cup sliced Crimini Mushrooms

1/2 cup sliced Shiitake Mushrooms

1/3 cup Red Wine (might as well make it a Zin and fill a glass. I did)

1 Vidalia Onion sliced thin

8oz Gruyere Cheese

4 tbsp Butter

4 tbsp Olive Oil 

3 tbsp Turbinado Sugar

2 tbsp Worcestershire Sauce

2 cloves Garlic diced

1 sprig fresh Thyme 

Ketchup
4 tbsp Raspberry Jam
4 tbsp Organic Ketchup

 (Mix above two together. Its that simple)

Fry's
1 Bunch Asparagus
2 egg whites
1/2 cup Bread Crumbs
1/2 cup grated Parmesan Cheese
2 tbsp flour
S & P
Olive Oil


Lets do the Fry s first so they can bake as your doing your burgers.
Heat oven to 425. Set out 2 pie tins. In one have your egg whites in the other bread crumbs, cheese, flour, and S & P mixed together good. Simply coat Asparagus with the egg whites then cover in the bread crumb mixture. Place on wire rack set into baking sheet and bake for 15 minutes till crispy. Top with a little olive oil and serve. 
Burger time...

First, make the ground meat into patties and season with S & P (only) on both sides. Divide the oil and butter into two saute' pans. One on low heat the other on medium. In the medium pan add the garlic and saute for 2 or 3 minutes. Then add the mushrooms, wine, Worcestershire, and thyme. Bring to simmer, reduce heat to low and stir occasionally till thickened. S & P to taste. In the other pan add the onion, sugar, S & P. Occasionally stir on low heat till onions are semi-soft. I don't like them to cook all the way. Still like a little firmness to them. In another pan (Cast Iron preferred)  cook burgers on med heat till desired finish. Obviously with turkey, make sure there in no pink on the inside (about 4 min each side). Top with Gruyere cheese and cover pan to melt. Remove when done and set aside to rest for 2 to 3 minutes. In same pan, brown buns butter-side down. When finished, assemble burgers with a bunch of the ketchup on the bottom bun and get ready. Dang that's good! 

Cream of Wild Mushroom Soup

A perfect dish for a cold night. Simple to make and damn good. Its not super heavy and its loaded with flavor. Had a great wine that paired perfectly with this. Bodegas Paso Robles 2008 Pimenteiro. If your into it I would suggest you get a bottle, it is that good.

www.bodegaspasorobles.com

 You can make this as a starter or with a great loaf of bread it will fill you up as a main. Lets get to shopping!

1/2 cup Oyster Mushrooms

1/2 cup Shiitake Mushrooms

3/4 cup Cremini Mushrooms

2 tbsp Olive Oil

6 tbsp unsalted Butter

2 tbsp unsalted butter ***

1 Yellow Onion chopped ***

2 carrots chopped ***

3 clove garlic smashed***

1 sprig fresh thyme ***

1 tbsp chopped fine fresh thyme

2 cups chopped leeks (white & green parts)

1/4 cup flour

3 1/2 cups broth (see below)

1 cup white wine (Sauvignon Blanc)

1 cup heavy cream

1 cup half & half

1/4 cup chopped Italian parsley

*** = for broth

For the broth you can buy a pre made vegetable broth but I really suggest you make your own. Its quick and pretty painless. You will be happy you did.

Lets start, your gonna need a cup of wine later so might as well open it up pour a  glass for companionship.
Clean the mushrooms by wiping them with a dry paper towel. Remove stems and set aside for broth. Cut mushrooms into bite size pieces.

Let get going on the stock. In large pot heat the olive oil and 2 tbsp butter over medium heat. Add mushroom stems, onion,garlic, carrots, and sprig thyme. S & P generously. Cook for 10 to 15 minutes till browned and vegetables are soft. Add 5 cups of water, bring to boil and the reduce to simmer till liquid is reduced to about 3 1/2 cups. about 30 minutes. In a separate pot heat 6 tbsp butter over medium low heat. Once melted add leeks and S & P. Cook for 15 to 20 till leaks start to brown, stirring occasionally. Add mushrooms and cook for another 10 minutes till mushrooms are soft. Stir in flour and cook for additional minute then add white wine and scrape up anything that was stuck to the pot. Your stock should be ready, strain stock and add liquid to pot. Add chopped thyme, S & P and bring to boil, reduce heat and simmer for 20 minutes. Might as well pour another glass of wine while your waiting. After the 20 minutes add the heavy cream, half & half. and chopped parsley. Stir good and heat through. Do not boil. S & P to taste and serve it up

           Bodegas Paso Robles

Thai Coconut Curry White Fish

You can use your own favorite white fish on this. I used a Cod because it was the freshest at the market. Halibut would be good, I think Ono would probably be the best. Use what your comfortable with. Paired this with a nice Zinfandel, worked well with the Red Curry spice. Protein, starch, and veggies all on one plate so your good.

Shopping....

White fish of your choice (skinned and S & P both sides)

4 Shallots chopped fine

2 clove Garlic chopped fine

2 to 4 tbsp Red Curry Paste

3 tbsp Olive Oil

1 tsp Smoked paprika 

1 Can light Coconut Milk

2 cups Organic Chicken broth

S & P 

2 limes (for adding juice to sauce)

Cooked Brown Rice**

Steamed Spinach**

Garnish...

Lime

Chopped Cilantro

Chopped green Onion

Pea Shoots

** Up to you, cook it, steam it, microwave it, just get it done.

Get started, 

On medium, heat oil in non stick frying pan. Add garlic, shallots, paprika, and about a tbsp of the Curry Paste. S & P, saute for 3 to 5 minutes till flavors are combined. Perfect time to open that Zin a get a glass going. Slowly add chicken broth and coconut milk. Let simmer and reduce down about 50 %. Now you can slowly start adding more Curry Paste and Lime juice till your desired taste is reached. If you like extra heat you can also add some crushed Red Pepper. When done add fish to mixture, spoon sauce over top of fish and cover to cook. Time will very depending on thickness of fish. Start checking after 6 to 7 minutes. When fish is moist and flaky, remove from pan and cover. Turn heat up on sauce to further reduce to desired thickness. In bowl create a bed for the fish with half each of rice and spinach. Place fish on top and cover with Curry Sauce. Garnish with Green Onion, Cilantro, Pea shoots, and Lime wedges.

Dig in!!

Razz-Brownie Cheescake w/ Limoncello Whip

 

Had some request's for this so I thought I'd pass it on. Real easy dessert that can be made for any occasion. St Paddy's day, add some green food coloring to the whip. 4th of July, add red/blue sugar sprinkles and top with a flag. You get the picture??  Serve in any clear wine glass, bowl, cup, etc. Have never really measured this while making, always doing it to taste. So be sure to taste your own as you slowly mix the ingredients.

 8 oz can Sweetened Condensed Milk

12 oz  Whipped Cream-cheese  

3/4 cup Heavy Whipping Cream

1 - pack Soft Brownies***

1 - pack Fresh Raspberry's

1 - Lemon

4 - tbsp Turbinado Sugar (for cheese-cake)

4 - tbsp White Bakers Sugar (for whipped cream)

2 - tbsp Vanilla Extract

1 - tsp Nutmeg

2oz Limoncello Liqueur

Mint Leaves

Slivered Almonds

*** Brownies, you can make your own or to have this quick & easy pick up a container of brownie bites in the bakery section of your local store. Only rule's are no nuts and they must be soft and chewy. Does  that sound weird?!?

In large bowl whip together Condensed Milk, Cream-cheese, Vanilla, Nutmeg and juice from 1/2 a lemon. Once incorporated slowly start adding the Turbinado Sugar till desired sweetness is achieved. You will have a little crunch from the sugar, that's what were looking for. If needed, this is where you "fine tune" by adding more Lemon and/or Vanilla. 

Place mixture into you choice of serving glasses and chill for 2 hours.

Pull out 1 Raspberry for each desert for garnish. Crush remaining Raspberry's in a bowl (potato masher works great) and add about a tbsp of the white sugar.

In chilled metal bowl (place in freezer for10 min) add cream and get to work whipping with a whisk. Once is starts to thicken add 2 tbsp sugar and 1 oz Limoncello. Continue to whisk till peaks just start to form. Time to taste and add more sugar and/or Limoncello and whisk till firm peaks appear. You don't want the Limoncello to over power so remember a little goes a long way.

To serve remove glasses from fridge. Carefully add in a layer of the Raspberry Mixture. Crumple a layer of the Brownies and top with your Limoncello Whip.

Garnish with Mint Leaf, Raspberry and Slivered Almonds or your Special Occasion toppings. 

I guarantee this will be loved!!