July 4th Feast

June 29, 2016
Grilling, Beef, Burgers, Holiday

Grilled New Potato Salad with Bacon, Green Onion and Buttermilk Dressing
Serves: 4 to 6

½ cup Hellmann’s mayonnaise
¼ cup sour cream
¼ well-shaken buttermilk
2 large cloves garlic, finely chopped to a paste with a pinch of kosher salt
2 tablespoons dill pickle juice
1 tablespoon Dijon mustard
¾ teaspoon granulated sugar
½ teaspoon kosher salt
1/8 teaspoon ground black pepper
Pinch of ground cayenne
¼ teaspoon celery seeds

3 lbs small red new potatoes
¼ cup canola oil
Kosher salt and freshly ground black pepper
½ pound bacon, diced
4 green onions, thinly sliced (dark green and pale green part)

1.Whisk together the mayo, sour cream, buttermilk, garlic, pickle juice., mustard, sugar, salt, pepper, cayenne, celery seeds in a bowl until smooth. Cover and refrigerate for at least 30 minutes and up to 24 hours before dressing the potatoes to allow flavors to meld.
2.Put the potatoes in a large stockpot and cover by 2-inches with cold water, add 2 tablespoons of kosher salt, bring to a boil, cover slightly and cook until just tender (a skewer inserted into the center meets with no resistance), about 10 minutes. Rinse and put in a single layer on a baking sheet to cool for at least 15 minutes. Potatoes can be made up to 12 before and refrigerated.
3. While the potatoes are cooking. Place the bacon in a large nonstick sauté pan over medium heat and cook until golden brown and crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
4. Heat the grill to medium-high heat.
5. Slice the potatoes in half and brush on both sides with the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 3 minutes. Turn the potatoes over and continue grilling until just warmed through, about 3 minutes longer. Transfer the potatoes to the bowl with the dressing, add the bacon and green onions and toss to coat. Serve warm or cover and refrigerate until cold, about 2 hours. Salad can be made 12 hours in advance.

The Perfect Burger – AKA the Crunch Burger
Serves: 4

1 ½ pounds ground chuck 80/20
Kosher salt and freshly ground black pepper
Canola oil
Thin slices of white American cheese
Thin slices of white cheddar cheese
Sliced beef steak tomatoes
Sliced dill pickles
Sliced red onion
Romaine lettuce
Martins seeded soft burger buns (please get these buns)
Lay’s potato chips
6-inch wooden skewers
Dijon mustard
Horseradish Mustard
Heinz ketchup

1. Form the meat into 4 equal sized patties (6-ounces each) no more than ¾-inch thick. TIP 1 – 80/20 ground chuck is Bobby’s preferred choice for burgers because of the relatively high fat content, guaranteeing a juicy burger.
2. Using your thumb (TIP #2) make a deep depression in the center of each burger to keep the burger from puffing up and bulging in the center.
3. (TIP #3) season the outside of the burger liberally with salt and pepper. Do not season the meat mixture itself or add herbs or onions or garlic to it. That is meatloaf. We are making burgers.
4. Heat a cast iron pan or griddle over high heat (TIP#4) until it begins to slightly smoke. Add a few teaspoons of canola oil and put the burgers in the pan or on griddle and do not touch (TIP #5) until a crust has formed on the bottom, this will take at least 3 minutes. Once a crust has formed, use a metal spatula and flip over and continue cooking until a crust has formed on the bottom and cooked to desired doneness (MEDIUM) another 4 minutes. Do NOT PRESS ON THE BURGER.
5. Place 2 slices of cheese on each burger add a few splashes of water and immediately cover the pan tightly. (TIP#6) and cook until cheese is completely melted, about 30 seconds.
6. A soft bun with sesame seeds is the way to go (Tip 7)Lightly toast the bun (if desired) place the burger on the bottom of the bun, add desired toppings and a few potato chips (TIP #8). Place top of bun on top and place a skewer through the burger.

TIPS
1 – 80/20 Chuck is my choice for meat. It is the perfect ratio of fat to beef flavor. Produces a juicy burger
2 – Make a depression in the center of the burger. This stops it from puffing up and stops you from pressing it down and pressing all the juice from the burger.
3 – You have to season everything you make. Only season the outside. Do not add other flavorings to the meat such as grated onion, garlic, herbs. That is meat loaf.
4. Cast iron is my favorite surface to cook steaks or burgers on indoors. Cast iron has excellent heat diffusion and retention and produces evenly cooked burgers with a really great crust.
5 – DON’T PLAY WITH YOUR FOOD – only flip twice, 3 times at the most and do not even start flipping the burger until a crust has formed or the meat will fall apart and you will lose that perfect round shape.
6 – In my BBP’s there is a sign in each kitchen that says: Bobby Says Melt the Cheese Completely. It has to be melted to have the perfect cheese burger. The key is water…adding a bit of water to the hot pan and covering it immediately builds up steam and that steam melts the cheese perfectly and evenly every time.
7. I prefer a soft bun that is seeded. A burger is a sandwich and is meant to be eaten as such. Hard rolls tend to break up the burger and the next thing you know; you need a knife and fork. Burgers should never have to be eaten with a knife and fork. A SOFT bun molds itself around the contents.
8. One must always CRUNCHIFY a burger. When eating a burger, there is nothing better than getting a mouthful of juicy burger and salty, crispy potato chips in one bite.

Grilled Spice Rubbed NY Strip Steaks with Sherry Vinegar Steak Sauce
Serves: 4 to 6

3 tablespoons Spanish paprika
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon dry oregano
1 teaspoon kosher salt
¾ teaspoon ground black pepper
Canola oil
Kosher salt and pepper
2 New York Strip Steaks, 2-inches thick, about 16 ounces each
Parsley leaves

1. Combine spices in bowl. Brush steak on both sides with oil and season with salt and pepper. Rub one side of each steak with the spice rub, let sit at room temperature for 20 minutes before grilling.
2. Heat a grill high or cast iron pan over high heat (if using a pan, add a few tablespoons of canola oil to pan and heat until it begins too shimmer.) Add the steaks, rub-side down and cook golden brown and a crust has formed, about 3 minutes. Turn steaks over and continue grilling until the bottom the bottom is golden brown and cooked to medium-rare doneness, 4 to 5 minutes longer. Remove steaks to a cutting board and let rest for 5 minutes before slicing.

Sherry Vinegar Steak Sauce
4 piquillo peppers, drained and chopped or 1 large roasted red pepper, peeled and seeded,
½ cup aged sherry vinegar
2 tablespoons Dijon mustard
1 heaping tablespoon prepared horseradish, drained
1 tablespoon honey
1 tablespoon molasses
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

Rose Sangria
Serves: 4 to 6

1 bottle of good quality chilled Rose – REMEMBER that good quality, doesn’t mean expensive…talk to your wine merchant if you are unsure of what to choose
1 cup peach nectar
¼ cup framboise – a clear raspberry brandy (or you can use Chambord)
1 red apple, cored and thinly sliced
1 large ripe peach, halved pitted and finely diced
1 pint fresh raspberries
Chilled raspberry club soda or seltzer
Fresh mint sprigs, for garnish

1. Combine the wine, nectar, framboise, apple, peach and raspberries in a pitcher cover and refrigerate for at least an hour and up to 8 hours to chill and let flavors meld.

2. Serve over ice and top off with a splash of club soda and garnish each glass with a sprig of fresh mint, if desired.