These Onion Rings Are Stuffed With Cheeseburgers
- 1/3 cup lentils, preferably the black beluga or green French lentils
- 4oz fresh Mexican chorizo sausage, casing removed
- 1 cup rice
- 1/2 cup chopped green or knob onions (about 2 onions) OR 1/3 cup chopped regular or garlic chives
- Place the lentils and 3/4 cup water in a rice cooker and cook for about 20 minutes or until the rice cooker turns to the "keep warm" mode; the lentils should taste about half done. Meanwhile, in a large (10in) skillet set over medium heat, cook the chorizo, breaking up any clumps, until it has begun to brown, about 7 minutes. Stir the rice into the chorizo and cook, stirring nearly constantly, until it has turned from translucent to milky white, about 3 minutes more.
- When the lentils are ready, scrape the chorizo and rice mixture into the rice cooker along with the onion (or chives), 1 teaspoon salt and 1 3/4 cups water. Cover the rice cooker, once again turn it to "cook" and let the rice cook until the appliance switches to "keep warm" mode, 15 to 20 minutes.
- Taste a grain of rice: it should be very close to done at the core. If not, sprinkle a little water, recover, and cook 5 minutes more. Gently fluff the mixture with a fork, reaching all the way to the edges at the bottom, to release steam and slow the cooking (though of course it can hold up to an hour or so in "keep warm" mode).
- 1 cup mint
- 1 cup basil
- 2 1/2 cups cream
- 2 vanilla beans
- 1 quart yogurt
- 1 teaspoon salt
- Puree the herbs, vanilla and cream.
- Whisk into the yogurt.
- Season with salt. (I'm not counting salt as an ingredient since you put salt in everything.)
- 3 medium MightyVine tomatoes
- 2 cups basil
- ½ cup salted dry roasted peanuts
- ½ cup Kimchi
- 3 T Sesame Oil
- Quarter tomatoes
- To make pesto: place remaining ingredients in a food processor and pulse until coarsely chopped
- Place tomatoes on a plate and drizzle 3 T of pesto
- Optional garnish: peanuts, basil
- 4 roasted poblano peppers, skinned, seeded, and diced
- 2 tablespoons of raw garlic paste
- 3 tablespoons minced shallot
- ½ cup sherry vinegar
- ¼ cup extra virgin olive oil
- Mix all ingredients together in a bowl.
- Season with salt and pepper to taste.
- To maximize from this base you could add multiple herbs, citrus juice, chili flakes, lime/lemon zests, and more.
- 16oz thick noodles (dried bucatini would work)
- 2oz bacon, uncured and fruit wood smoked (anything but hickory), large dice
- 1oz pickled jalapeños, chopped fine (save the juice)
- 6 cloves garlic, sliced thin
- 4oz butter, room temperature
- Bring a large pot of water to a rapid boil
- In a separate pan start to render the bacon
- Once it’s starting to fry, add the garlic and sweat (don’t brown)
- Add the pickled jalapeño and turn the heat to low
- Cook the pasta until al dente and add to the pan (save a cup of pasta water)
- Turn the heat back up and add the pasta water a little at a time, reducing it completely after each addition
- Turn off the heat and mount in the butter
- Season with salt, jalapeño juice, and pepper
- 2 large heirloom tomatoes sliced
- 4 cups farm fresh arugula
- 2 balls homemade mozzarella (fresh from curd)
- 2oz aged balsamic vinegar
- 4oz very fruity extra virgin olive oil
- Slice heirloom tomatoes and distribute evenly among four plates
- If pulling your own mozzarella, heat up a medium sized pot and salt it to taste. When water reaches a hard simmer, pour over cheese curds and when comfortable pull curds into balls and chill. When cold slice and distribute evenly between plates.
- Toss arugula with half the vinegar and oil and mound over the tomatoes and cheese.
- To finish, drizzle salad with remaining oil and vinegar. Finish with salt and pepper to taste.
- 2 cups heavy cream
- 1lb American cheese
- ½ cup Gruyere
- 4 cups ridged elbow macaroni
- Salt & pepper to taste
- Heat cream in a heavy duty saucepan
- Add melted cheese and stir continuously
- Season with salt & pepper
- Add cooked elbow macaroni
- Place in a baking dish
- Put in broiler for about two minutes or until the top caramelizes
- 15 peaches, pitted and skin-on
- 2 melrose peppers, thinly sliced
- 1/8 ghost chili pepper, seeds removed
- 4 leafs mint, torn
- 2 tablespoons pancetta, crispy
- Cut peaches into eighths, discard the seed. In a sauce pot add about 5 of the cut peaches and ghost pepper together, add 2 tablespoons of water and place over medium high heat until the peaches break down.
- Place the cooked peaches in a blender and puree until smooth, add salt to taste. Set aside to cool.
- Take the remaining peaches, toss with salt, and drizzle with a bit of olive oil, roast peaches for 5-8 minutes until slightly hot. Carefully remove from oven.
- Place peaches into the mixing bowl, add a pinch of salt, freshly ground pepper, sliced Melrose pepper, and mint toss. Place desired amount of sauce at the base of the serving dish, and add Peaches over the sauce.
- Finish with crispy pancetta, and a bit more of the peach & Ghost pepper puree. Peaches could be left raw, using the same steps above. Season to your palate.