Burgers With A Spanish Flare

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Dear Jess,

The summer heat has arrived. I love it. I love basking in it, running in it, doing yoga in it, swimming in it, playing in it and eating in it. All of the winter frost has been melted out of my being for the next few months. AWESOME.

As you know, the summer issue of LCBO’s Food and Drink has been released. I saw it the other day when Jason and I were picking up a bottle of red wine. There it was. Sitting in great big piles on the counters by the exit door. I snatched one so fast that Jason didn’t even notice until we were on our way back home. I had it out of it’s wrapper and my nose stuck between the pages before he even got into the car. Again… AWESOME.

I found a few that I wanted to try, but like every year I figured it would be pushed into the corner of someone’s living room and forgotten. I made a decision to forbid that from happening! So when Rachel, Jason and I were sitting around on a Sunday night wondering what to have for dinner, I knew it was time.

Out came the magazine, one post-it and a pen. One short list and a quick trip to the grocery store gave us all the ingredients we needed. Half an hour later we were pigging out on the best burger any of us have ever tasted so far. Please, make these burgers at least once before you die. They are not the cheapest to make, but holy moly is it worth it.

The Olé Burger
4 thin slices of serrano ham (we used black forest ham)
 
Saffron Mayo
1/4 tsp crumbled saffron threads
1 tbsp warm water
1/2 cup mayonnaise
Burgers
3/4 lb uncured (raw) chorizo sausage
3/4lb ground pork or chicken (we used chicken)
1/4 cup finely chopped fresh parsley
1 tbsp finely chopped fresh thyme leaves
1 tsp sweet smoked paprika
1/4 tsp each kosher salt and black pepper
3oz (90g) Manchego cheese, thinly sliced
4 onion buns (we used one-buns)
washed and dried Boston lettuce leaves (we used spinach)
2/3 cups drained sliced roasted peppers
 
1. Preheat panggangan to 400
2. Lay ham slices in a single layer on a parchment-paper-lined baking sheet. Place a second piece of parchment paper over ham and top with a second baking sheet. Bake for 8-10 minutes until ham is crisp. Let cool on a wire rack set over a plate.
3. In a medium bowl, sprinkle saffron over warm water. Let stand for 15 minutes. Stir in mayonnaise until well combined.
4. Slit sausage skins and crumble sausage meat into a large bowl. Add ground pork, parsley, thyme, paprika, salt and pepper, and mix gently but thoroughly until well combined. Form sausage mixture into 4 even-size patties about 1/2 inch thick. With the heel of your hand, make an indentation in centre of each patty (this helps burgers cook more evenly).
5. Preheat barbecue to medium.
6. Cook patties on well-oiled grill for 10 to 12 minutes, turning once. Just before burgers are ready, top each burger with one-quarter of Mancego cheese. Split onion buns in half horizontally and toast, cut-side down, until golden.
7. Spread bottom halves of buns with saffron mayo. Top with Boston lettuce leaves. Add a burger to each bun, along with roasted peppers and a slice of serrano ham. Replace tops of buns.

Things are slowly getting checked off my list of things that need to be completed this summer. Though there are so many more to do, I am confident it will all be wonderful.


I love you and miss you,
Sally Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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