Carnage du Jour - 28 June 2014

Ah, burgers.
Burgers on the grill.
Burgers on the grill on a Summer evening.

That's pretty darned good, but what if we make the burgers better?

That's just what we did this past weekend, made the burgers better.
A 50/50 mix of ground lamb and ground beef (chuck) was the base, but then we went to town.
Added into the meat were the following:
Old Bay and chipotle powder (a sort of North American harissa, if you will), pine nuts, and capers.
We mixed it all together, but without over-mixing, and onto the grill the patties went (about 6oz patties as an estimate) to cook to perfection.
An added benefit was the mayo with Old Bay and beau monde smeared on the buns.

Oh dear, these were quite the tasty burgers.
Highly recommended.

Carnage du Jour - 06 February 2012

Ah, salmon once again. What a flavourful, yet versatile fish is our friend Salmo salar (the salmon)!

There was a nice piece of salmon fillet in the refrigerator, just calling our names, and it would have been impolite to ignore it, so - out it came.
I gave a nice dusting of Old Bay (!) and then a bit of corn meal to the flesh side and gave it a quick sear in the skillet. Then I flipped it skin side down and put the pan in the oven (400 or so, as I recall) with a nice pool of Vermouth Bianco as the liquid for a nice oven-poach.

It actually was joining some potato wedges that had been roasting for some time (with some salt, pepper and dill), so all would finish up at the same time.

Oh, but what to go with potatoes and salmon? How about some sautéed spinach? Great idea. A bit of onion sautéed up first, then in goes the spinach and some pine nuts, finishing off with a bit of alfredo sauce, just to make it nice and creamy.

Can you say delicious? I knew you could. Now I'd like to hear you play your bass.

Cheers!