Dawn of the burger

Well, tomorrow is the big day and here at Rick's Place we have our grills, (gas and charcoal) ready to fire up; just waiting for the Dawn of the BBB contest finals tomorrow in Napa Valley - we love the smell of NAPA in the morning, it smells like victory.

So get ready to light your fires and we'll keep you on the "ground round" with good burgers, good wine and good eats all weekend. Live from Sutter Homes Build a Better Burger Cook-off it's Here's Cooking at You, Kids' coverage of the Best Burger in America finals.

Check out Colleen's blog coverage from the event and send us your best burger picks/suggestions, maybe yours will be next years "classic" at Rick's Place.

Gentlemen & ladies, start your grills.

Here's cooking at you, Kid, Rick

As American as apple pie, burgers and Napa Valley

Build a Better Burger

Wine, vino, the word "wine" likely derives from early Germanic *winam, borrowing from the Latin vinum, "wine" or "(grape) vine", has been a constant companion to agricultural man for 8000 years and a staple of economic man for nearly as long.

One of the few renewable sources of wealth wine, for centuries the currency of trade from Asia to Africa, Europe and the Americas, today is estimated to contribute more than $111 billion dollars* annually to the wealth and most likely the health of the world’s economies, including developing nations.

As part of our “Classics” recipes we eventually had to pay homage to wine as a natural pairing with food from every corner of the globe; and lucky us, just such a pairing is taking place next week end in Napa Valley and you’re all invited.

Whether grilling outdoors or adding those classic grill marks to your favorite burger on your stove top grill you’ll want to check in with Sutter Home Wines' ‘Build a Better Burger’ contest next weekend and collect some grill tips from the masters and maybe get the winning recipe in time for your next grilling event as well as a few good wine recommendations while you’re at it.

Whether grilling outdoors or adding those classic grill marks to your favorite burger on your stove top grill you’ll want to check in with Sutter Home Wine’s ‘Build a Better Burger’ contest next weekend and collect some grill tips from the masters and maybe get the winning recipe in time for your next grilling event as well as a few good wine recommendations while you’re at it.

This is Sutter Homes 17th annual ‘Build a Better Burger’ contest and promises to be the best ever with finalists from six regions covering the U.S., competing for a $50,000 grand prize.

The final event is Saturday the 29th and you can catch all the sights and sounds if not the aromas on their web site now at SutterHome.com

Burgers are as American as apple pie, and for that matter what goes better with a backyard grilled masterpiece with all the fixin’s than apple pie or perhaps an Apple Pie Martini. Sutter Home’s bbbblog editor Colleen LeMasters says that she’ll be following the day’s events closely, eager to see what great wines their 6 finalists will be pairing with their final entries. Colleen will be blogging live during the event so be sure to check out her coverage Saturday at the Build-a-Better-Burger-Blog.

We’d like to join in the fun too, so if you didn’t have a chance to enter your own classic in this year’s Build a Better Burger contest send your favorite burger recipe to Burgers at Rick’s Place and we’ll post it along with this year’s winners.

To get things started we thought we’d bring out our Here’s Cooking at You “classic” American Burger, a chopped sirloin grill with onion, cheddar and all the smoky goodness of a meal on a bun as only backyard grillers can cook it up.

Ingredients:

• ½ pound chopped sirloin season to taste (we like a pinch of Cajun or Creole spice mix)
  
• ¼ cup of fresh, sliced mushrooms. varietals
  
• 1 ½ inch thick slice Vidalia onion
  
• ½ ounce extra sharp cheddar cheese
  
• 1 tsp vegetable oil
  
• 1 fresh French baked onion roll

Method:

Sauté sliced mushrooms and onion in vegetable oil with a pinch of Cajun seasoning, about 5 minutes on medium high heat, remove and set aside covered.

Grill the sirloin burger over medium coals until desired degree of 'done', flipping once; only once mind you.

Top burger with cheddar cheese, and cover until cheese melts slightly.

Split the roll and set cut sides down on the grill to slightly toast.

Build the burger and top with fix’ns to taste; we like Romaine lettuce, sour cream and Dijon mustard with more Cajun spice.

Serve with a side of gumbo and rice sprinkled with fresh file and a cold Apple Pie Martini.


Apple Pie Martini

Apple pie is a drink for hot evenings and slow rhythms. Simply close your eyes and drink in the delicate fragrance of apples and the last of summer with a cold apple pie and a hot burger.

• 3 oz Stolichnaya® Vanilla vodka
  
• 1/2 oz Calvados® brandy
  
• 1/2 oz dry vermouth

Pour the vanilla vodka, Calvados brandy and dry vermouth into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled martini glass. Garnish with a thin slice of apple, and serve.

And remember, hope to see you next weekend at Sutter Homes Wines' Build a Better Burger finals in Napa Valley.

Caffè, coffee, café, kaffee, кофеий

It has many names, it is known in every part of the world and wherever you travel it is the universally recognized language for “welcome, sit, be comfortable and let's get acquainted”.

The coffee plant likely first appeared on the high plateaus of central Ethiopia and over the centuries made its way to Yemen where it has been cultivated since the 6th century. Upon introduction of the first coffee houses in Cairo and Mecca coffee became a passion, a stimulant and a vital commodity influencing both economic power and the destinies of nations.

By earliest accounts coffee came to the new world with the first Jamestown colonists under Captain John Smith in 1607. The first coffee houses opened in England by the mid 1600s and in 1668 Edward Lloyd opened his coffeehouse in London, known as Lloyd’s of London; it is frequented by maritime merchants who contrive to offset their risk of shipping disasters at sea by selling shares in the success of their shipments. The insurance industry is born and Lloyd’s of London is today arguably the best known insurer in the world.

Coffee in the United States is the common denominator of on-the-go refreshment and quiet relaxation. Whether grabbing a latte at Starbucks on your way to the office or lingering over a decaf before bedtime coffee represents no class distinction or economic hierarchy; it’s everybody’s beverage and everyone likes it their way.

Here then are a few coffee faves, if yours isn’t on this short list send it to us at Rick's Place and we'll tell the world how you like your coffee.

Here’s cooking at you, kid, Rick

Caffè Latte

Caffè Latte is the Italian variant of coffee with milk. A good Caffè Latte is always an espresso. Hot milk is poured onto the espresso. The result is crowned by a little milk foam. Caffè Latte is served in a tall glass bigger than the Cappuccino cup.

Ingredients:

3/4 C milk coffee beans (grind fine powder)
sugar (to taste)

Macchiato

Macchiato, meaning something like “spotted”, is an Espresso with a dash of foamed milk. At first sight it resembles a small Cappuccino but even if the ingredients are the same as those used for Cappuccino, a Macchiato has a much stronger and aromatic taste.

Ingredients:

1/2 C milk coffee beans (grind fine powder)
sugar and/or cocoa powder (depending on your taste)

Cappuccino

A classical Italian recipe. It consists of 1/3 espresso, hot milk and milk foam to crown the cup. A little cocoa powder is sprinkled on the Cappuccino.

Ingredients:

1/2 C milk coffee beans (grind fine powder)
cocoa powder sugar (to taste)

Espresso

The absolute classic from Italy. To prepare correctly, the hot water is forced through the ground coffee portion for 25 seconds. The espresso is rounded off with a dash of firm cream.

Ingredients:

coffee beans (grind fine powder)
sugar (to taste)

Lungo

Lungo is a longer espresso. The same amount of ground coffee powder is used as for an espresso, but more water is forced through.

Ingredients:

coffee beans (grind fine powder)
sugar (to taste)

Ristretto

Nothing could be shorter! The further south you go the less water is used in preparation. A Ristretto is prepared with about half as much water as an espresso using the same quantity of ground coffee. This gives the Ristretto its aromatic taste.

Ingredients:

coffee beans (grind medium powder)
sugar (to taste)

Coffee Crème

The classic from Switzerland. The “Schümli“, as it is known in popular parlance because of its light cream colour, is prepared with far more water than an espresso. Coffee Crème tastes better with a light coffee roast.

Ingredients:

coffee beans (grind coarse powder)
sugar (to taste) coffee cream (to taste)

Thanks to the fine folks at Portland Roasting Company for the slide show and photographs as well as their own recommendations for these 3 great shops in the Portland area, which serve an excellent cup of Portland Roasting Coffee:

Twin paradox
8609 SE 17th Avenue
Portland, OR 97202
503.232.8202

Cooper’s Coffee
6049 Se Stark St
Portland, OR 97215
(503) 238-2120

J Café
533 NE Holladay St
Portland, OR 97232
(503) 230-9599

Through their Farm Friendly Direct™ program, Portland Roasting strives to make a positive influence on the world of coffee by embracing “Fair Trade” practices.

Please visit them on line at www.portlandroasting.com to learn more about community involvement and the world of sustainable coffee cultivation.

Shish Kebab

A blending of the Persian word Kabab کباب, meaning fried meat and şiş, Turkish for skewer

Originally a favorite quick cooking method used by nomadic people from the Middle East and Asian plains; they reasoned that because the small cubed bits of meat expose more surface area by volume to the heat of the fire, the meat cooked very quickly.



Such were the rigors of a nomadic existence without permanent campsites, well established hearths and a reliable source of fuel, makeshift shallow fire pits were the norm. In fact, everyone cooked their own meals, sharing the long coal beds and every night was a feast of sorts with strong drink, story telling, dancing and the smell of open pit cooking, always a sure bet to make a meal a feast.

Classic Shish Kebab

• 1 pound of lean sirloin (below the loin) cut in 2" cubes sliced against the grain
  
• 4 skewers

Marinade

• 3 cloves garlic, minced
  
• 2 teaspoons smoked paprika
  
• 1/2 teaspoon ground turmeric
  
• 1 teaspoon ground cumin
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/3 cup red wine vinegar
  
• 1/2 cup olive oil

Marinate

Combine ingredients; pour over meat in a plastic bag, making certain each piece is well coated. Seal the bag and place it in a leak proof container. Refrigerate at least 3 hours, overnight is better.


Cooking

If using wooden skewers, soak in fresh water approximately one hour prior to gambling the shish kabob.

Skewer each cube of meat through the center, across the grain. Repeat using approximately 1/4 of the meat for each skewer leaving a 1/2" space between each piece.

Lay each skewer across a bed of coals suing a wall of bricks to support each end of the skewer and raising the meat about 1 -1/12 inches above the coals.

Turn occasionally and check for wellness by gently squeezing a piece between your fore finger and thumb. Rare will feel like the heal of your thumb and medium well when the piece feels like the area between the base of your thumb and first finger (something you will learn by experience).

Serve with fresh roasted vegetables (carrots, onions, potatoes and egg plant are a good compliment) fresh mint and a bowl of marinade, freshly prepared for the purpose. (Note, don’t reuse marinating liquid from the meat, it can cross contaminate the vegetables)

There is an almost inexhaustible variety of local derivations of Kebab. If you are a devotee or just have too much time on your hands there is a very comprehensive list here, anyone for kebab?

Eggs Benedict

They always come in pairs

Eggs Benedict is more than most, a food to be shared; it’s a brunch for two, a lover’s breakfast, a gift and it always comes in pairs, hence the prénom eggs.

Eggs Benedict may well be one of those truly international classic dishes, that benefits from the tastes of classic cuisine in countries as far a field as Holland, France, Canada and England but for one detail, this classic brunch mainstay was almost assuredly conceived in one of America’s great cooking pots, New York City.

History has it that Eggs Benedict was the inspiration of a NY Socialite in 1893 or conversely, the cure for a Wall Street broker’s hangover in 1894, and at either Delmonico’s or the Waldorf-Astoria respectively. As for that, we’ll let you decide. A history may be found on the site of our friend’s at Brunch.org; in the meantime we’ve got a few eggs to break.


Eggs Benedict

• 1 English muffin, split, toasted and buttered
  
• 2 medium eggs, poached
  
• 1 teaspoon distilled white vinegar
  
• 2 slices Canadian bacon
  
• fresh ground black pepper and kosher salt to taste
  
• 1/4 cup Hollandaise sauce

Poached eggs

Break each egg into a small, separate container, carefully not breaking the yolks.

In a medium pan bring 3 cups of water to a slow boil, add vinegar and reduce heat. When boil stops, using a wooden spoon swirl the water clockwise until you create a small whirlpool-in-a-pot. In the northern hemisphere use a clockwise stirring motion; in the southern parts of the globe, stir counter-clockwise (trust us, its physics).

When the whirlpool looks sufficiently dangerous, gently slide 1 egg into the abyss. After the swirl slows and the egg turns white, using a slotted spoon, gently lift the egg onto a clean dry towel to drain. Now repeat the process with the second hapless egg.

Hollandaise Sauce

• 3 egg yolks
  
• 1 tablespoon lemon juice
  
• 1 tablespoon cold water
  
• 3/4 cup sweet butter (1 1/2 sticks)
  
• salt and white pepper to taste

To make the hollandaise sauce

In a double boiler, heat water to a low boil and reduce to a simmer. If the water is too hot, the egg yolks will cook, not a favorable result.

Place the egg yolks and 2 tablespoons of water into the top pan. Whisk the mixture constantly for 3 minutes or until it is thick, pale yellow and has doubled in volume. It should form a smooth ribbon when the whisk is lifted.

Add the butter one cube at a time, whisking steadily; add each subsequent piece of butter when the previous bit has fully incorporated. If the butter is added too quickly, it won't mix with the egg yolks. Remove the top pan from the double boiler and place on a heatproof surface. The cooked sauce should have the consistency of slightly thickened cream.

Whisk in lemon juice, season with salt and pepper.

Assemble and finish

Place a slice of Canadian bacon on each toasted muffin half, followed by a drained poached egg. Smother with a liberal portion of Hollandaise and serve hot.

Serve with a portion of seasonal fruit or better yet, a seasoned Champagne

Molokhiyya ملوخية

A soup made of a leafy green, summer vegetable called by the same name, is a traditional dish of Egypt and in particular, the Sudan, North Africa and may have originated among Egyptians as far back as the time of the Pharaonic dynasties.

Some traditions believe however that it was first prepared by ancient Jewish tribes as Molokhia a nutritious soup made from a type of greens, known as molokhiyya or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is typically cultivated throughout the region.

Its bright bouquet and thick bodied texture make what might be best described as a "Classic Dish," comfort food in any language.

Ingredients::

• 6 cups chicken or vegetable stock
  
• 1 pound fresh molokhia leaves
  
• 1 tablespoon tomato paste
  
• 1 hot chile pepper, diced
  
• 1 bay leaf
  
• 1 small onion, finely chopped
  
• black pepper, to taste
  
• 1 tablespoons extra virgin olive oil
  
• a few garlic cloves, to taste
  
• 1 teaspoon ground coriander
  
• 1 teaspoon sea salt
  
• 1 tablespoon fresh coriander leaves
  
• the juice of one lemon
  
• cayenne pepper, to taste

Preparation::

Cut the molokhia leaves finely, without bruising, leaving them bright green and slightly slimey. In Egypt, the preferd tool used to fine chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna.

Over high heat, bring the stock to a near boil in a large pot, add the molokhi and stir well. Add tomato paste, chile pepper, bay leaf, onion and black pepper as you continue to stir. Reduce the heat and simmer covered twenty minutes.

While the stock and greens simmer, heat oil in a skillet and grind the garlic, ground coriander, and salt together making a paste. Fry the mixture in the oil for two to four minutes, stirring constantly until the garlic is just softly browned and fragrant.

Now, add the garlic paste along with the oil it was fried in to the simmering molokhia, stir to incorporate.

Eggplant

Eggplant or Aubergine from the French, derived from Catalan albergínia; and from Arabic al-bãdhinjãn الباذنجان Persian بادنجان bâdinjân, is a perfect relative of the potato, rich and full of possibilities.

Nowhere are those possibilities more flavorful than in the cuisines of the Mediterranean, in particular the ancient flavors of North Africa

The many Arabic and North African names for eggplant, along with the lack of ancient Greek and Roman titles, indicate that this vital plant was not introduced to the Mediterranean until the early Middle Ages, and then by the Arabs who eventually invaded Persia.

But no matter what you call it, this royal purple people pleaser in the right setting and served by skilled hands makes a classic dish in any language.

Aubergine du fromage trois

Ingredients:

1 medium eggplant
1/3 cup ricotta cheese
1/3 cup grated parmesan
basil
8-10 small slices of fresh mozzarella
2 tablespoons extra virgin olive oil

For the bread coating:

¾ cup pain bread crumbs
soy milk, unsweetened
salt
pepper

Preparation:

Slice both ends off eggplant then divide in half lengthwise. Starting with one cut side cut a thin slice (no more than ¼ inch), then alternate with the other half until you have 8-10 thin slices.

Place the sliced eggplant on a fresh towel and apply a generous amount of saltturn the slices over and salt the opposite side. Cover with a second fresh towel. Tightly wrap and store the remaining eggplant. It will keep fresh about 2 days refrigerated or you can freeze it cubed and use in sauces or soup. Thawed eggplant loses its texture.

The stuffing:

Mix ricotta, parmesan and basil in a small bowl, set aside.
Mix bread crumbs salt and pepper to taste in a separate small bowl and rinse the salt from the eggplant slices under cold running water, pat dry, this salting will have removed most of the excess water from the flesh of the eggplant.

Evenly spread 1 ½ to 2 teaspoons of the cheese mixture/basil over each slice of eggplant and place a slice of mozzarella about midway across the slice.

Starting with the large end, roll the slice just tight enough so that a bit of the mixture seals the end of the roll. Immediately immerse in soy milk and then coat by rolling in the seasoned bread crumb. Fry in the heated olive ol turning occasionally.

Set on clean towel to drain any excess oil.

Serve immediately or cover to keep warm until ready to serve. These will re-warm well in a low oven set to 200 degrees.