Bigbistroburgerswithcaramelizedshallots Recipes

BIG BISTRO BURGERS WITH CARAMELIZED SHALLOTS

Steps:

• Preheat a grill pan or grill to high.
• Preheat a small skillet over medium-high heat wth 2 tablespoons of EVOO. Add the shallots, season with salt and pepper, and cook, stirring frequently, for 5 to 6 minutes, or until lightly brown.
• Add 2 tablespoons of the sherry vinegar and continue to cook for 1 minute, then remove from the heat and reserve.
• While the shallots are getting brown, in a large bowl, combine the beef, thyme, Worcestershire, grill seasoning, and Dijon mustard.
• Divide the meat into 4 portions. Form large patties about 1 1/4 inches.
• Coat the beef patties with a good drizzle of EVOO. Grill for 5 to 6 minutes per side for medium rare, 7 to 8 minutes per side for medium well to well.
• Drizzle of brush EVOO onto both sides of the bread slices, season with salt and pepper, and add to the grill.
• Cook until well marked on both sides, remove from the grill, and wrap in foil to keep warm.
• In a bowl, combine the beets and greens and drizzle with remaining 3 tablespoons of EVOO, and a little salt and pepper. Toss to coat; add the crumbled goat cheese and toss to distribute.
• To serve, divide the grilled bread among 4 serving plates. Top bread with beet and goat cheese salad, letting it overflow onto the plates.
• Transfer the burgers to the top of the salad and then pile each burger with some of the caramelized shallots.

OKRA WITH SHALLOTS

Steps:

• Cut off the top stem ends and the very tips of the okra pods. You can do 3-4 at the same time. Now cut each pod diagonally into 3-4 slices, depending upon size.
• Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the cumin seeds. A few seconds later, put in all the sliced okra. Stir and fry for about 5 minutes. The okra will have browned a bit. Add the shallots and continue to stir and fry for about 3 minutes so that the shallots brown as well. Now turn the heat to low. Add the coriander, red chilies, and salt. Stir and keep cooking another 7-9 minutes or until the okra is crisp and cooked through. Add the lemon juice and stir to mix.

BIG BISTRO BURGERS WITH CARAMELIZED SHALLOTS ON GRILLED BREAD WITH BEET AND GOAT CHEESE SALAD

Steps:

• Preheat a grill pan or outdoor grill to high.
• Preheat a small skillet over medium-high heat with 2 tablespoons of EVOO. Add the shallots, season with salt and pepper, and cook, stirring frequently, for 5 to 6 minutes, or until lightly brown. Add 2 tablespoons of the sherry vinegar and continue to cook for 1 minute, then remove from the heat and reserve.
• While the shallots are getting brown, in a large bowl, combine the beef, thyme, Worcestershire, grill seasoning, and Dijon mustard. Divide the meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat the beef patties with a good drizzle of EVOO. Grill for 5 to 6 minutes per side for medium rare, 7 to 8 minutes per side for medium well to well.
• Drizzle or brush EVOO onto both sides of the bread slices, season with salt and pepper, and add to the grill. Cook until well marked on both sides, remove from the grill, and wrap in foil to keep warm.
• In a bowl, combine the beets and greens and drizzle with the remaining 2 tablespoons of sherry vinegar, the remaining 3 tablespoons of EVOO, and a little salt and pepper. Toss to coat; add the crumbled goat cheese and toss to distribute.
• To serve, divide the grilled bread among 4 serving plates. Top the bread with the beet and goat cheese salad, letting it overflow onto the plates. Transfer the burgers to top the salad and then pile each burger with some of the caramelized shallots. Attack your big bistro burger with a fork and knife, please. This is a bistro!
• Tidbit
• For the large slices of country-style bread, cut a rectangular loaf lengthwise or a round loaf from the center.