||[Jul. 6th, 2016|02:40 pm]
Short Rib Bacon Egg & Cheeseburger|
-3/4lb boneless chuck, trimmed
-3/4lb bone-in short rib, ribs removed, trimmed
-Salt & pepper to taste
-1/2lb thick-cut bacon
-4 large eggs
-4 Martin's Potato Rolls
-Lettuce, tomato, onion, ketchup, mayo, etc
Cut chuck and short rib into 1" cubes, and spread out evenly on a parchment-lined cookie sheet. Along with a food processor blade, place in the freezer for 15-25 minutes, or until very firm but not hard.
In a large food processor, in batches if necessary, add beef and frozen blade (sounds cool) - pulse until pebbly and no large pieces remain. Form ground beef into ~1/3lb patties, and place a deep divot in the center, to prevent the burgers from puffing/rounding.
In a large stainless sauté pan, fry bacon to desired doneness. Drain and reserve fat, wipe out pan, and place over high heat. Add half the bacon fat, placing the other half in a separate nonstick pan. Once bacon fat barely begins to smoke, add burgers, and fry the shit out of them until you have a crispy brown crust and the burgers lift off the pan easily. Once flipped, top with cheese, and reduce heat - cook to your desired doneness, but if you say anything over medium, you're wrong.
While burgers cook, heat bacon fat in nonstick skillet over medium heat. Toast buns in bacon fat, taking care not to absorb all of it. Once buns are toasted, add more bacon fat if necessary, and crack eggs into skillet - cook to desired doneness, but again, if you say anything more than runny-as-fuck, you're wrong.
Put the whole thing together and eat it.
Potato Salad with Balsamic Reduction
-2lbs multicolor fingerling potatoes, rinsed and cut into 1" pieces
-2 tbsp white vinegar
-2 tbsp salt
-3 tbsp grain mustard
-1/3 cup sour cream
-Fuckton of chives, chopped
-1 small red onion, chopped
-2 cloves garlic, minced
-1 tsp paprika
-Salt & pepper to taste
-Balsamic vinegar, reduced to a syrupy consistency
In a large stock pot, place potatoes in approx 4 quarts cold water, adding 1 tbsp of white vinegar and salt (the vinegar helps the potatoes retain their shape). Bring to a rolling boil, and allow to cook for approx 15 min, until the potatoes retain their shape but are soft & creamy. Drain, place in a large bowl, and immediately toss with remaining white vinegar. Spread out on a large cookie sheet and allow to cool completely.
In the large bowl, combine remaining ingredients (except balsamic reduction). Once potatoes have cooled, toss everything together, and season with salt and freshly ground pepper. Refrigerate if desired, and drizzle with balsamic reduction before serving.