I was having some friends over for dinner the other day and wanted to whip up something that wouldn’t be too much work but would still be chart-topping good eats. I settled on making some homemade open-faced burgers with a twist.
Using medium ground beef I handmade some very thin hamburgers. I then put a large handful of chopped smoked meat on the beef and topped with another thin hamburger, pinching to seal the two patties together. Lastly I sprinkled on some Montreal Steak spice, just to seal the deal.
The burgers were served up on a slice of sour dough bread with the mushroom gravy recipe below. The dish worked out perfectly – homemade hamburgers are a crowd pleaser any day – with a smoked meat filling and mushroom gravy… delectable!
******************************************
Mushroom Gravy
Ingredients:
1 tablespoon olive oil
1 red onion, chopped
1/2 pound quartered cremini mushrooms
2 Portobello mushrooms, stems removed, caps sliced
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 cup beef stock
Preparation:
- Heat a medium sized pot over Medium heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and thyme, and, cook, stirring occasionally, until mushrooms are golden, about 5 minutes.
- Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock a little at a time, stirring constantly to prevent lumps.
- Bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes.
Filed under: Recipe on March 17th, 2011 | 4 Comments »
I’m not sure if you’ve ever tried canned tuna or salmon patties – but they’ve never been my favourite. So, I was so happy when I came across this spin on Salmon patties. It is so refreshingly delicious. With fresh salmon, Indian punctuated flavours, a refreshing mango salad on top and a delicious curried tartar sauce, this dish makes a perfect appetizer or entrée.
******************************************
Check out the step by step recipe & instructions over on my Chef Dad column.
Filed under: Recipe on February 15th, 2011 | Comments Off on Curried Salmon Cakes
You’ll want to make sure you choose a juicy and tender cut of beef for these delectable sandwiches with whole-grain mustard sauce. The beef is subtly flavoured by a rosemary-mustard marinade that highlights a sandwich which is simple yet delicious.
******************************************
Grilled Steak Sandwiches
Adapted from Metro News
Ingredients
1 1/2 pounds tender beef such as tri-tip rump roast (approx 1 1/2 inches thick)
8 slices sourdough bread, each 1 cm thick
1 bunch watercress
Marinade:
2 tbsp whole-grain mustard
1 tbsp chopped fresh rosemary leaves
1 tbsp kosher salt
2 cloves garlic, minced
1 tsp ground black pepper
Sauce:
2 tbsp whole-grain mustard
2 tbsp mayonnaise
1 tbsp extra-virgin olive oil
1 tsp red wine vinegar
1 tsp kosher salt
1/2 tsp black pepper
Preparation
- In a small bowl, combine paste ingredients. Rub paste all over roast, cover with plastic wrap and refrigerate for 1 hour or overnight.
- In a small bowl, combine sauce ingredients. Refrigerate until ready to use. Allow roast to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare grill for direct and indirect cooking over Medium heat (400 F).
- Brush cooking grates clean. Grill roast over direct medium heat until well marked on both sides, 8 to 10 minutes, turning once or twice. Then move roast over indirect medium heat and cook until it reaches your desired doneness, 15 to 20 minutes for medium rare, turning every 5 minutes or so. Keep lid closed as much as possible during grilling. Remove from grill and let rest for 5 to 10 minutes. Cut roast across grain into1/4-inch slices.
- Spread about 1 tsp of the sauce on 4 slices of the bread, place a layer of meat on top and then some watercress. Top with remaining bread.
Filed under: Recipe on January 28th, 2011 | Comments Off on Grilled Steak Sandwiches with Whole-Grain Mustard Sauce
