Friday, October 14, 2011

Chorizo burger

So the inspiration behind this dish came from a restaurant in Atlanta called Flip. A friend from work introduced us to it, then I introduced it to Matt, then we introduced it to our friends, then they did the same with their friends. I think you get the idea of how good this place is. It's a trendy burger restaurant from Top Chef's competitor Richard Blais. I love their Ossobucco burger, and of course their fries with that smoked mayo. And they're also known for their milkshakes. They have a Krispy Kreme milkshake! Yes, you read right. But I prefer their Nutella and Burnt Marshmallow or Turtle milkshakes more.

But the first time I took Matt to Flip, he ordered their Chorizo burger. It was topped with a poached egg, which I thought was interesting. I went for that same idea here when I made some chorizo burgers at home. The poached egg adds a rich, creaminess to the slightly spicy chorizo meat. I paired the burger with some garlic aioli which added another level of flavor to the dish. And of course cheese, here I used muenster cheese.

Word of advice though: don't eat this burger in front of someone you're trying to impress. It's a little messy...definitely a meal you wanna eat in front of someone you're comfortable with ;)

Chorizo burger - topped with poached egg and garlic aioli

6 chorizo sausage, casing removed
6 eggs
1 tbsp vinegar
6 buns
6 muenster cheese slices

3 cloves garlic, chopped
2 egg yolks
1/2 a lemon, juiced
1/2 c olive oil
salt and pepper

1. First make the chorizo burger: Combine the chorizo sausage meat together (casing removed), and form 6 patties. Push your thumb in the middle of each patty so that when it cooks you won't get a bubble. Over a grill heated to 350 degrees F, grill the burgers for about 4 mins on each side . Don't press the burger meat, just leave it alone to cook. When finished cooking, let it rest and move on to next step.

2. Poach eggs: To poach eggs, add about an inch and half of water and the vinegar to a deep skillet. Bring the skillet to a slight boil over medium-high heat. Then reduce to a simmer. Crack an egg into a ramekin, and then submerge the egg into the simmering water. The ramekin helps ease the egg into the water; you could also use a small bowl. Repeat with more eggs, don't crowd the pan though. After the last egg is placed in the water, let it cook for about 4-6 mins. The whites should form over the yolk, but the yolk should still be runny. Let it drain on a plate lined with paper towels.

3. To make the aioli: In  food processer, add the garlic, egg yolks, and lemon juice. Slowly add in the olive oil. Season with salt and pepper to taste.

4. Assemble: On toasted buns spread some garlic aioli, then top with the chorizo burger, poached egg, and slice of muenster. Enjoy!

Thursday, October 6, 2011

Cookies 'n Cream Icebox Cake

My favorite type of cake is probably ice cream cake. It's not too sweet but still satisfies your sweet tooth. That's why it's the only type of cake my family can all agree on. This icebox cake really reminds me of an ice cream cake, and it's so easy to make too. I know what I'll be making my family for their next dinner visit!

First I made the Oreo crust by crushing up enough Oreos to cover a 9" springform pan. Mix in about 2-3 tbsp of melted butter to the crushed Oreos, and then press it into the bottom of the springform pan. Bake it at 350 degrees F for about 10 mins. While that's cooling I start on the filling. With a hand mixer, I beat 2 c heavy cream, 1 c sugar, 8 oz mascarpone cheese, and 2 tsp vanilla extract until stiff peaks form. Then I mix in more crushed Oreos. Add the filling to the pan with the cooled Oreo crust. Spread the filling out evenly in the pan, and then cover the pan tightly with saran wrap. Chill overnight. When you take it out of the freezer, run a knife under some water and then along the edge of the cake. This will help it come out cleanly. Last step is to just serve you up a slice!

Monday, October 3, 2011

Chicken and Corn Chowder

There was a Latin American tasting event one day at work. Of course our dept was downstairs for the event. Who doesn't love free food? What we stumbled upon were tables and tables of delicious, authentic Latin American cuisine. The best thing I had that day was this chicken and corn chowder, topped with a bit of cheese and scallions. It was really simple, but delicious.

With the Fall season breezing in, I have been making a soup each week. This week I wanted to make my own replica of that tasty dish I enjoyed at work. I added more to it like bacon and potatoes of course. And a homemade chicken broth for more flavor. I topped the chowder with some shredded Havarti cheese and scallions. It was a success. I hope you try it!

Chicken and Corn Chowder


For the chicken broth:
1 whole chicken
4 stalks celery
1 onion, peeled
1 bundle thyme
2 bay leaves
1 tsp coriander
3 cloves garlic, crushed

For the chowder:
5 slices bacon, diced
3 ears yellow corn
2 lg russet potatoes, diced
3 tbsp flour
3 tsp cumin
2 c chicken broth
3 1/2 c whole milk
1 c heavy cream
8 oz Havarti cheese, shredded
1 bundle scallions, chopped
salt and pepper

To make the broth:
Add all the stock ingredients in a large stockpot. Cover the chicken with enough water so that there's an inch of water above the chicken. Bring to a boil over high heat, then reduce to a simmer for an hour. Skim fat off the surface of the water as needed. Remove the whole chicken from the broth, and shred the meat off its bones. Set the meat aside for use later.

To make the chowder:
In a large pot over medium-high heat, cook the bacon until they have given off enough fat and are crispy. Add the kernels from the corn and the potatoes. Cook for about 5 mins. Next add the onion that was used in making the broth - dice it so it'll be easier to eat. Then add the cumin and flour. Stir until incorporated. Then whisk in the chicken broth made earlier, milk, and cream. Once it has been brought to a boil, reduce the heat to a simmer for about 30-40 mins. Add the shredded chicken from earlier. Season with salt and pepper to taste. Top your bowls of chowder with the shredded cheese and scallions and enjoy!

Things to note: I added the skin to mine because I think it's the best part of the chicken. Matt didn't like them though. Personal preference. Also, when I added the chicken, it surprisingly thickened up the chowder. Something to note when you're letting it simmer to the consistency you want.