![]() Grease a 2-quart ovenproof baking dish with butter, and set aside.īring water to a boil in a large saucepan over high heat. Ģ tablespoons freshly ground black pepper Add the watermelon feta, onion, and cilantro. Meanwhile, in a bowl, combine the yazu juice and oil and add salt and pepper to taste. Remove from the heat and chill for 10 minutes. If grilling, brush the grill surface with vegetable oil to prevent sticking.Ĭut the watermelon into large squares, remove the rind and broil or grill each piece for about 1 minute on each side. Preheat the broiler or grill to high heat. Garnish each with the crumbled bacon, Parmesan, and croutons. Dress each wedge with 2 tablespoons of dressing and season with the salt and pepper. Scatter the mixed greens around each wedge. Place one edge each on the four individual serving dishes. Remove the root end from the lettuce and cut the head into 4 wedges. To make the salad, heat the skillet over medium and heat and cook the bacon until crisp. Bake for 10-15 minutes, or until golden brown. In a mixing bowl, combine the cubes with the oil, garlic, garlic salt, Parmesan, oregano, and pepper and toss. To make the croutons, preheat the oven to 350☏. Once thick, add the Parmesan and pulse once. With the motor running drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added. To make the dressing, add the yolks, garlic, vinegar, salt, Worcestershire, mustard, pepper, and anchovies to a good processor or blender and blend to combine. Slather more sauce on the other half of the bun, and place it on top of the hamburger.1 tablespoon freshly grated Parmesan cheese Spread plenty of the horseradish sauce on each hamburger it should drip down the sides. Place each burger on the bottom half of a toasted bun. Cook for 4 minutes more, or until the cheese has melted and the hamburgers are rare to medium-rare. Transfer the hamburgers to the top shelf of a gas grill or to a cooler section on a charcoal grill, and cover each with a slice of cheese. Rotate a quarter turn and cook for 1½ minutes more. Give the patties a quarter turn to mark them, and cook for 1½ minutes more. Let patties stand at room temperature for 5 to 7 minutes before grilling. In another mixing bowl, combine the mayonnaise, lemon juice, and horseradish. Divide the meat into two 9-ounce portions and form them into patties. Season with salt and plenty of black pepper. Combine the meat and oil in a mixing bowl. ![]() prepared white horseradish 2 thick slices Vermont or English cheddar cheese 2 brioche hamburger buns, split and toasted Crispy onions (recipe found in the book) Directions: Heat a grill to high. extra-virgin olive oil Salt and freshly ground black pepper ¼ cup mayonnaise Juice of ½ lemon 2 tsp. Michael Schlow's Schlow Burger Serves 2 18 oz. Temperature tips? I like my burgers medium-rare, started on a hot grill, then cooked slowly, on a lower temp the rest of the way. Great French fries will usually trump all else. I stick with the basics, but try to elevate them. What specific side goes best with a burger? I don't think there's one hard, fast rule regarding sides. ![]() With so many past winners participating, it's going to take a special burger to win. well, I think the winner is going to have to have a few tricks up his or her sleeve. But the last couple of years the competition and imagination at the booths, coupled with all the TV stars involved in the Burger Bash. What do you think is the secret to winning Burger Bash? I used to think winning the Burger Bash was just about having the best burger, cooked correctly. Not sure if we're serving it as a slider or a big burger just yet.We're still working on it. The recipe follows, but we'll let Schlow take it from here: New Times: What will you be serving up this year at Burger Bash? Michael Schlow: We're definitely going to serve the 'Schlow Burger' again: a slow cooked burger topped with really good cheddar, crispy onions, and horseradish-black pepper sauce. The entire recipes, along with suggestions for sides, sauces, and toppings, can be found in the Food Network South Beach Wine & Food Festival Cookbook (Clarkson Potter/Publishers, $35). (FYI: They don't give a crap.) So this year, as previously promised in our preview piece (how's that for alliteration?), we're going to do a public service and share recipes and insights from three of the event's People's Choice award winners: Michael Schlow (2008), Spike Mendelsohn (2009), and Michael Symon (2010) so you can have your own BB at home. Us carnivores clamor for tickets to the South Beach Wine & Food Festival's Burger Bash, but they sell out so quickly that we find ourselves whining aloud to drive-thru window attendants at fast food joints instead.
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