Garlic-Mushroom Burger Baste

basting-burgers

This is my secret tip when I’m grilling burgers…

Note: Grilling vs. frying burgers is an existential dilemma for me. I love the smokey flavor from the grill, but I also know that a pan-seared burger is going to be juicier, and have more beef flavor.

That’s a decision that each of us must make for ourselves. 😉

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Garlic-Mushroom Burger Baste

  • 1 lb white mushrooms, cleaned
  • 1/2 lb butter
  • 6 garlic cloves, peeled
  • 2 shallots, minced
  • 1 sprig fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 2 tsp. porcini mushroom powder (opt)
  • Sea salt and black pepper to taste

Chop mushrooms, garlic, and shallots.

Saute in 1/4 cup of butter in a large pan over medium heat, season lightly with salt and pepper, and cook until onions are soft and garlic had just begun to color.

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Add remaining butter, and reduce heat to medium low. Keep on a low simmer for 1 hour.

For normal people:

Grill or fry burgers on one side, flip and brush cooked side with baste.

pork-belly-confit-3For the rest of us:

I like to brush one side, as shown above, and then, just before the burger is done on both sides, use a pair of tongs to dip it, completely submersing, in baste.

(Hey, I’m a cook, not a your cardiologist! Your health is not my primary concern.) 😉 

Then, return it to the grill for just a few seconds on both sides.

Lastly, if you want to really take these burgers to the next level, chill the compound butter to near freezing, stirring several time to get the mushrooms and onions off the bottom.

Butter-Burgers_4_Photo-Oct-19-11-21-52-AM_600x400Shave the frozen butter with a cheese grater, and mix (quickly) into the ground beef (1oz of butter for a 1/3rdlb burger).

You can add a little shredded asiago cheese, or crumbled bleu cheese at this point as well, if you like.

Form your patties and freeze before grilling.

Enjoy!

~Chef Perry

Best Butter Burger Recipes
A little double-smoked bacon and Gruyère cheese can’t hurt, either!

For more tips on grilling the ultimate burger, from grinding your own beef blend, to seasonings, sauces, and styles, check out my new Home Chef guidebook: Grilling!

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How to Take the Heat Out of Jalapenos (or Any Chile Pepper)

Jalepeno Pepper Bombs

I absolutely LOVE stuffed and grilled jalapenos, but due to the cruelties of time, my old gut has started rebelling at overy spicy foods. However, as I’m not willing to give up one of my favorite flavors, just because my stomach has turned traitor on me!

Naga Jolokia chili pepper
The Naga Jolokia

Jalepeno Peppers averages 2,500 – 8,000 Scoville Heat Units* (SHU), putting them somewhere between Anaheim peppers (500 ~ 2,500 SHU) and Hidalgos (6,000 ~ 17,000 SHU).

To get an idea of the scale, the average sweet bell pepper comes in at 0, and at the top of the Scoville scale: the fearsome Naga Jolokia peppers are 800,000 to over One Million  SHU’s!

Yes, that was the sound of your esophageal sphincter melting.

What Makes Chili Peppers Hot

The heat-inducing chemical in peppers is called “hydrophopic capsasium“, or what my friend Melanie would call C18H27NO3. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, and other vegetables as deterrents against certain mammals and fungi.

AAvH7Kn.imgHigh levels of capsasium can produce a pain-stimulated release of endorphins, causing pleasurable and even euphoric effects (You freakin’ junkies!) 😉

For spice-lovers and pepper-heads, jalapeno’s are the “hot food” equivalent of eating gummy bears, but for NORMAL people, they pack some heat.

Grilling or roasting peppers make them even hotter as you’re cooking moisture out of them, which concentrates the percentage of capsasium.

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Here are some tips we used in restaurants to make jalapenos dishes a bit more “customer friendly.”

Tips for Tongue-Friendly Jalapenos

1. Remove the seeds and membranes from the interior of the pepper. They contain the majority of the capsasium (the hot stuff). An old fashioned potato peeler, the point-end kind, works great for this.

Cleaning Jalepenos

2. Soak the cleaned peppers in an ice-water bath for 1/2 hour. This soaking method will reduce the finished heat by about 50%. To take ALL the fire out, use lemon-lime soda (not diet) instead of water, for 30-45 minutes. Really! Drain, rinse in fresh water, and pat dry.

(Chef’s note: Pour the soda you soaked the peppers in over a tall glass of ice and add a healthy shot of your favorite tequila. You’re welcome!)

Soaking Jalepenos

3. If that doesn’t tame the beast enough for you, blanch the rinsed peppers in boiling water for 2-3 minutes, then place them in a (fresh) ice bath to chill, and stop the cooking process. Rinse and pat dry.

Remember, ALWAYS wear disposable gloves when working with hot peppers, and try to avoid touching your face or eyes.

Oh, and…guys? Try to remember to use the bathroom BEFORE you start your prep! 😉

~Chef Perry
chefperryperkins.com

*The Scoville unit was named for Wilbur Scoville in 1912. At the time, he worked for the pharmaceutical company, Parke-Davis, where he developed a test called the “Scoville Organoleptic Test” which is still used to measure a chili pepper’s heat.



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Bacon Burgers with Creamy Bleu Sauce

Bacon Bleu Burger

A nice juicy medium-rare bacon-mushroom-swiss has always been my go-to burger, but this Bacon & Bleu might just give it a run for it’s money!

The blue-cheese sauce is amazing, and would make an ideal crudites dip, as well.

Bacon Burgers with Creamy Bleu Sauce

  • 1-1/3 pounds lean ground beef patties* (80/20% lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 whole wheat hamburger buns, split and lightly toasted on grill.
  • 4 romaine leaves
  • 1 medium tomato, sliced
  • Additional slices of cooked pepper bacon to add whole (optional)

*Take your burgers up a notch by using your own custom burger blend.

Here’s mine, using brisket, sirloin, and bacon!

Creamy Bleu Cheese Sauce

  • 3 ounces cream cheese, softened
  • 1/3 cup crumbled bleu cheese
  • 1/4 cup mayonnaise
  • 8 slices of thick bacon, cooked crisp and chopped

Combine the cream cheese, blue cheese and chopped, cooked bacon. Set aside at room temp.

Spread each bottom bun with mayo, and top with lettuce, then tomato.

Salt and grill the beef patties, and sprinkle each with a little garlic powder, as it comes off the grill, then place on the bottom buns, on top of the tomatoes. Spoon the bacon-cheese spread the top of grilled burger patties.

Top with remaining buns.

Get out there and grill!

~Chef Perry

PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at www.lacajachinacooking.com


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Tips for Summer Grilling (AM Northwest)

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Hey, if you followed the link from AM Northwest, thanks for watching the show! We had a great time (as always) and (also as always) I only got halfway through my notes! 😉

Here’s an overview of what we covered, and what we didn’t have time to share, as well as some videos and links to some of my favorite (and delicious) ways to put these tips into practice!

Grill Like a Pro AM Northwest
Click here to watch the segment on AM Northwest!

Be sure to subscribe to my page (in the upper right-hand corner) to get all of my latest tips, tricks, and recipes!

~Chef Perry

Brining & Cuban Mojo Marinade Recipe

Spatch-cocking & Injecting

(Be sure to subscribe to My YouTube page, so you don’t miss a single video!

Near Room Temp Meat

In order to achieve the best results in your BBQ and grilling, you will want your meat to be near room temperature when cooking begins. You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. You can increase the rate at which it warms by placing it on a highly conductive metal, like aluminum (this is also a great way to speed up the thawing process for frozen foods.

Dragon Claws Appetizer

Dragon Claws AM Northwest
Click HERE for the recipe!

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Multi-zone grilling

Click on the link to see my article on multi-zone grilling, the various configurations, and which works best for different types of BBQ & grilling.

Perfect BBQ Chicken Thighs

How to use the A-MAZE-N Smoker

Resting

See the article at this link to learn how and why resting meat before cutting can make or break your meal!

Cleaning

Clean your grill while it’s still HOT. Burn any remaining crud to carbon, brush with s stuff metal grill-brush. Cool until warm to the touch, and brush lightly with a high-heat oil, like Grape-seed.

Chimney Steaks

My personal favorite way to quick-grill a steak for maximum flavor and tenderness.

Now, get out there and grill!

~Chef Perry

PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at www.lacajachinacooking.com


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Lovely leftovers: Pork Loin Tacos with Avocado Cilantro Aioli

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Garlic Grilled Whole Pork LoinLast week I grilled up a beautiful whole pork loin for a 4th of July party. As always, I cooked WAY more food that we could all eat, so I was able to bring a 3lb chunk that baby home with me to make my favorite tacos!

This recipe can be easily adapted to use use leftover pork shoulder, brisket, or even grilled chicken (I recommend using dark meat).

You can also kick up the heat by adding a few fresh jalapeno slices when sauteing the onions.

Pork Loin Tacos with Avocado Cilantro Aioli

  • 2 cups cooked pork loin, 1in cube
  • 2 tsp. cumin powder
  • 2 tsp. Hickory salt
  • 1 Tbs. chili powder
  • 2 cups leftover Maque Choux
  • 16oz fire-roasted diced tomatoes (drained)
  • 2oz diced green chilies

Pork Loin Tacos

Combine pork loin cubes with seasonings, and stir to coat the meat. Add to slow cooker.

Add all remaining ingredients (above) to slow cooker, mix, and cook 4 hours on low.

Taste for seasoning.

Tacos

  • 8 flour gordita-style tortillas, warmed
  • 8 Tbs fresh white onion, diced
  • 8 Tbs Cilantro Aioli

Cilantro Avocado AioliCilantro Avocado Aioli

  • 1/2 cup fresh cilantro, chopped
  • 1/2 lime, juice and zest
  • 1 -3 drop hot pepper sauce, to taste
  • 1 teaspoon ground cumin
  • 3/4 cup mayonnaise
  • 2 small avocados, peeled & cubed

Combine all ingredients in a food processor, and mix until blended.

Cilantro Avocado AioliTaste for seasoning.

Chill before serving.

Note: If you chop the pork even smaller (1/4 in. dice) this would make an amazing taco dip, with warm corn tortilla chips!

Enjoy!

~Chef Perry

 


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4th of July Grilling Party Menu

Here’s the menu (and recipes) for my”4th of July BBQ Party” raffle winners, Ron & Karen Wilkinson!

If you were there, thanks again!

*This menu was designed to serve 40.

Menu:

  • Bacon Wrapped Pickles
  • Dragon Claws
  • Bacon Wrapped Pork Loins (whole)
  • Cedar Plank Salmon
  • Maque Choux
  • Sesame Cilantro Slaw

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Bacon Wrapped Pickle Spears

  • 60 “Crunchy Dill” pickle spear
  • 60 slice of thin-sliced bacon (I like the double smoked apple-wood.)
  • You favorite brand of Buttermilk Ranch dressing, for dipping
  • 60 toothpicks

Pre-heat the grill.

Follow video instructions for prep, and grill over medium heat until bacon begins to crisp.

Serve hot, with cold Ranch Dressing for dipping.

bacon-wrapped-pork-loin

Ultimate Bacon-Garlic Pork Loin Roast

BRINE (for both)

  • 1 gallon water                         
  • 1 cup salt.
  • 1 cup sugar

Refrigerate for 1-2 hours. When done with the brine, remove from brine, rinse under running water and pat dry. You may season some at this point but DO NOT ADD SALT if you brine.

  • 20 pounds pork loin not tenderloin                
  • 28 cloves garlic minced
  • 4 teaspoon coarse ground black pepper         
  • 2 teaspoon paprika

COOK

Grill pork loin over direct heat just to sear on all sides.

Preheat your oven to 375 degrees. 

Mix the seasonings in small bowl and rub it on the pork. Coat with the garlic on top of the fat cap.

Lay out your bacon on a large cutting board, edges touching, to the length of yoru pork loin. Set the roast in the lower third of the bacon and wrap the bacon, one slice at a time, over the roast, securing both ends at the side of the roast.

Add the pork loin to a baking pan, on a rack, and insert your thermometer probe in one end.

Cook the pork for 60-75 minutes or until it has reached a temperature of 145F.

Remove from the oven and let rest for 10 minutes before slicing & serving.

Cedar Plank Salmon

Cedar Plank Salmon

  • 1/2 cup mild honey
  • 1/4 cup McCormick’s Maple Seasoning
  • 2 teaspoon each of salt and pepper
  • 2 (10lb) salmon fillets with skin (1 1/2 0- 2in. thick)
  • Cedar grilling planks (about 15 by 6 inches)

Soak your cedar grilling plank(s) in water to cover 2 hours, keeping it immersed.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.

Portion your salmon filets as large as possible, but still fitting the on the planks.

Stir together (warmed) honey, McCormick seasoning, salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.

Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill directly over hot coals, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes.

Let salmon stand on plank 5 minutes before serving.

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Maque Choux with Bacon

Any Southerner worth his Moon Pie knows that bacon and corn go great together. I mean, bacon goes great with just about everything, sure, but pair it with fresh, sweet corn and you really have something special!

This old school, simple side-dish is one of my all-time favorites. Corn and bacon drippings with onion and bell pepper, topped with crispy bits of bacon.

If that doesn’t get your mouth watering, something inside of you has died.

  • 48 cups fresh sweet corn kernels                           
  • 2 lbs bacon
  • 4 1/2 cups chopped sweet onions (3 large)                       
  • 3 cup chopped red, yellow, bell pepper
  • 3 tsp. salt                                                              
  • Cayenne pepper, to taste
  • 1 1/2 teaspoon black pepper                                
  • 12 firm Roma tomatoes
  • 2 cup chopped green onions                                 
  • 4 bunch cilantro, chopped
  • 3 Tbs sweet cream butter

Cut the sweet corn from the cobs. Chop the sweet onion, bell pepper, cilantro, and tomatoes.

Cook the bacon in a large skillet until crisp. Remove bacon, pat dry, crumble and set aside. Pour off the melted fat, leaving a thin layer in the pan.

Add the remaining ingredients (except corn & cilantro) to the bacon drippings and cook for 15 minutes, stirring often, over medium heat.

Pour the cooked ingredients into a baking dish. Stir in the raw corn, green onions, and reserved bacon. Let rest 2-3 minutes, and serve, topped with fresh cilantro.

If using frozen corn, pop the pan in a 350F oven for 15 minutes, before serving.

IMG_3499-800x600Sesame-Cilantro Slaw

  • 30 cups slaw mix                                       
  • 20 Tbs rice wine vinegar (unseasoned)
  • 40 Tbs Best Foods mayonnaise                 
  • 40 tsp sugar substitute
  • 20 tsp black pepper                                   
  • 40 tsp toasted sesame seeds
  • 10 cups fresh cilantro, chopped

In a large bowl, whisk together the vinegar, mayo, sugar sub, and pepper until smooth. Add cabbage and cilantro, and toss to coat well.

Chill 20 minutes.

In the meantime, toast sesame seeds in a dry pan over medium heat, until golden and aromatic. Set aside to cool.

When ready to served, give the slaw a stir, spoon onto plates (or sandwiches) and sprinkle with toasted sesame seeds.


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Thick & Sweet BBQ Sauce ~ My GF Recipe

BBQ Sauce

My goddaughter Emma is severely celiac, and she loved my bbq. So, of course, I had to come up with a grade-a homemade sauce for her.

After a bit of trail and error, this is the recipe I finally landed on, and I use it when I have clients with gluten issues.

If you like Sweet Baby Ray’s…this is pretty dang close!

1 1/4 cups ketchup (Heinz or French’s)
1 cup dark brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 Tbs Stubb’s hickory liquid smoke
2 1/2 tsp ground mustard
2 tsp paprika
1/2 tsp garlic powder
pinch cayenne pepper
1 1/2 teaspoons kosher salt
1 tsp black pepper

Whisk together all ingredients in a medium pot over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until sugar has dissolved.

Lower heat to a low simmer, and cook, stirring often, until reduced by half. Keep in mind that it may thicken slightly more while cooling.

Serve immediately or cover and store in the refrigerator.

Enjoy!

~Chef Perry


Barbeque: A Home Chef's Guideamazon