Yesterday was awesome! The Dooz and I got together and hung out all day! We picked up a partied out T from the airport and then had a KILLER breakfast at The Dish in Ballard (4358 Leary Way Northwest Seattle, WA 98107 CHECK THIS PLACE OUT!!!) I couldn’t decide what I wanted because everything looked SO GOOD! So first I ordered coffee, because well coffee and I have a serious love affair, this will be explained in another blog soon. I am typically a huge sucker for a great Eggs Benedict but I had already tried theirs once so I had to try something new. So I ordered both a half order of biscuits and gravy and a half order of corn beef hash. Oh and then I also ordered a side of whole wheat toast because The Dish has AWESOME freezer jam! This may sound like a lot of food and it was! I could only eat half of it but man it was awesome to re-heat and enjoy later. The Dooz enjoyed the vegetarian style Eggs Benedict and let me tell you it was awesome!
The Veggie Eggs Benedict at The Dish is a perfect example of vegetarian food being done right! Full of flavor and without the meat! The Bearnaise sauce was velvety and delicious over the perfectly over easy egg, veggies (that were supplemented for the meat) and a well toasted English muffin. Next to that some roasted red potatoes that were fantastic with some of the habanero sauce on the table!
Biscuits and bravy is a fairly simple dish but can be so easily messed up. The sausage gravy can be bland or way too greasy. It can even be clumpy is the roux is not made correctly. Then the biscuit. The biscuit, just like the crust on a pizza, is SO important. It should have that light buttery flakiness we all love about a good biscuit. A bad biscuit is dense and can be chewy. So when you make your biscuits don't over work your dough and start with a good recipe. The Dish knows what's up though! The gravy was perfectly seasoned and biscuit was on point! In fact the biscuit was sliced in half an looked like it was quickly browned on the sliced sides in a pan with a little butter, then put back together and dressed with the sausage gravy. Oh man this was good!
The corn beef hash had the perfect amount of crust that I like in this kind of dish along with an excellent ratio of corn beef to potato, awesome!
The freezer jam at the Dish is something I would just go there for to have with a cup of coffee. It just makes my day and reminds me of eating toast at my parents kitchen back when I was a little kid before we made any of the additions to their house.
Then we went grocery shopping, and I am finding more and more that I become a kid in a candy shop any time I am in a good grocery store. That day we went to the Central Market in Mill Creek. And of course I got caught up in exploring, luckily I had Doozer there to keep me focused on making our trip quick and getting back to our friends and start cooking!
Doozer and I combined forces and made spinach, toasted almond, golden raisin, garlic and onion stuffed empanadas! We also made grilled basil turkey burger sliders with a roasted orange pepper, asiago cheese that had been marinated in olive oil and fresh herbs, a dab of a homemade garlic aioli on a Hawaiian roll!
This opportunity to cook with the Dooz was awesome! She will be my first choice the next time I need a sous chef! For me cooking is all about creating something delicious that is made with love for people to enjoy. I have been busted multiple times watching people eat the things I have cooked for them, and honestly that moment when someone tastes something you have made for them and truly enjoys it is the largest compliment ever for me!
Then we watched the UFC fights and hung with friends while enjoying our culinary creations.
I came home and shared a bottle of wine with my room mate and relaxed. Yesterday was an awesome day!
Now a recipe:
Grilled Basil Turkey Burger Sliders
1 lb of ground turkey burger
1 C of fresh basil finely chopped
1 T paprika
1 T cumin
2 Garlic Cloves minced
1 T cracked black pepper
1/2 C bread crumbs soaked in a couple Tbls of half and half until fully absorbed
1 Egg
Kosher Salt to taste, typically a couple pinches is perfect
2 orange peppers
4 oz asiago cheese - sliced into 1/8 inch thick slices
Aioli - see link and I like to add a little mustard to my aiolis. It helps with emulsion and makes it taste even more delicious!
1 package of a dozen Hawaiian rolls
Preheat over to 450 degrees.
Combine ground turkey, basil, paprika, cumin, garlic, black pepper, bread crumbs, egg and salt in a medium sized blow. Mix with well washed hands until combined. Forming your sliders, make a slightly larger than golf ball sized ball of your mixture. Then press into a disc about a 1/2 and inch thick pulling from the middle of the patty. The middle of the patty should be slightly thinner than the outer part of the burger. This helps prevent your burgers from turning into dome like hockey pucks. Then transfer your patties onto a lightly greased cookie sheet and set aside.
Slice your orange peppers in half and remove seeds, membrane and stem. Then lightly coat in EVOO, place on a cookie sheet skin side down and place in the oven for 15 minutes.
While the peppers are roasting place your patties on a medium high heat grill that has been greased with a little EVOO. Grill both side for 3-4 minutes no longer! Remove from grill onto a clean sheet pan and place a slice or two of the Asiago cheese on top of the hot patties. I will sometimes finish the burgers for a minute or two under the broiler in my over to fully melt the cheese.
At the end of the 15 minutes flip your peppers and place back in the over for 10 minutes. I like my peppers with a good amount of char so I will usually flip them back to their skin side for another 10 minutes and flatten them out a little so as much of the pepper as possible to touching the metal of the pan. Once your peppers are done roasting remove from the oven and transfer to a cutting board to cool and then slice into 1x2 or 2x2 slabs. Basically you want a nice little slab of pepper on every burger and depending on the shape of your pepper this may vary in size. Just make sure there is enough pepper on the burger to get some in every bite.
Now it is time to assemble our sliders.
First take a Hawaiian roll and cut it in half with a serrated knife. Then smear a little of the Aioli you have made on both sides of the roll, place the burger patty on the bottom half, then a slab of the roasted pepper and top with other half of the roll. And now you have a delicious and flavorful slider good for any gathering or just as a snack!
Doozer and I combined forces and made spinach, toasted almond, golden raisin, garlic and onion stuffed empanadas! We also made grilled basil turkey burger sliders with a roasted orange pepper, asiago cheese that had been marinated in olive oil and fresh herbs, a dab of a homemade garlic aioli on a Hawaiian roll!
This opportunity to cook with the Dooz was awesome! She will be my first choice the next time I need a sous chef! For me cooking is all about creating something delicious that is made with love for people to enjoy. I have been busted multiple times watching people eat the things I have cooked for them, and honestly that moment when someone tastes something you have made for them and truly enjoys it is the largest compliment ever for me!
Then we watched the UFC fights and hung with friends while enjoying our culinary creations.
I came home and shared a bottle of wine with my room mate and relaxed. Yesterday was an awesome day!
Now a recipe:
Grilled Basil Turkey Burger Sliders
1 lb of ground turkey burger
1 C of fresh basil finely chopped
1 T paprika
1 T cumin
2 Garlic Cloves minced
1 T cracked black pepper
1/2 C bread crumbs soaked in a couple Tbls of half and half until fully absorbed
1 Egg
Kosher Salt to taste, typically a couple pinches is perfect
2 orange peppers
4 oz asiago cheese - sliced into 1/8 inch thick slices
Aioli - see link and I like to add a little mustard to my aiolis. It helps with emulsion and makes it taste even more delicious!
1 package of a dozen Hawaiian rolls
Preheat over to 450 degrees.
Combine ground turkey, basil, paprika, cumin, garlic, black pepper, bread crumbs, egg and salt in a medium sized blow. Mix with well washed hands until combined. Forming your sliders, make a slightly larger than golf ball sized ball of your mixture. Then press into a disc about a 1/2 and inch thick pulling from the middle of the patty. The middle of the patty should be slightly thinner than the outer part of the burger. This helps prevent your burgers from turning into dome like hockey pucks. Then transfer your patties onto a lightly greased cookie sheet and set aside.
Slice your orange peppers in half and remove seeds, membrane and stem. Then lightly coat in EVOO, place on a cookie sheet skin side down and place in the oven for 15 minutes.
While the peppers are roasting place your patties on a medium high heat grill that has been greased with a little EVOO. Grill both side for 3-4 minutes no longer! Remove from grill onto a clean sheet pan and place a slice or two of the Asiago cheese on top of the hot patties. I will sometimes finish the burgers for a minute or two under the broiler in my over to fully melt the cheese.
At the end of the 15 minutes flip your peppers and place back in the over for 10 minutes. I like my peppers with a good amount of char so I will usually flip them back to their skin side for another 10 minutes and flatten them out a little so as much of the pepper as possible to touching the metal of the pan. Once your peppers are done roasting remove from the oven and transfer to a cutting board to cool and then slice into 1x2 or 2x2 slabs. Basically you want a nice little slab of pepper on every burger and depending on the shape of your pepper this may vary in size. Just make sure there is enough pepper on the burger to get some in every bite.
Now it is time to assemble our sliders.
First take a Hawaiian roll and cut it in half with a serrated knife. Then smear a little of the Aioli you have made on both sides of the roll, place the burger patty on the bottom half, then a slab of the roasted pepper and top with other half of the roll. And now you have a delicious and flavorful slider good for any gathering or just as a snack!
What a fabulous day and recipe!! I look forward to trying this at home. Remember always wear protection in the kitchen. :)
ReplyDeleteThank you! And let me know when you try the recipe and how it goes :) lucky for you I am always a phone call away if you ever have any questions. It was an awesome day!
ReplyDeleteThe slider's recipe is my project for the weekend. Have you seen the white pepper's at Whole food's? I was told they taste like regular pepper's - what color I have no idea. I'll let you know.
ReplyDeleteThat's awesome! Definitely let me know how that goes and what those white peppers are like!
ReplyDelete