Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [42]
Serves 8 * Makes 2 ¼ cups remoulade
Tomato Remoulade
2 cups mayonnaise
1 tablespoon tomato paste
2 tablespoons capers, drained
1 garlic clove, coarsely chopped
1½ teaspoons Dijon mustard
1 anchovy fillet, coarsely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
Dash of Tabasco sauce
1 dill pickle, coarsely chopped
Sea salt and freshly ground black pepper
Burgers
2 pounds ground chuck
¼ cup grated fresh or prepared horseradish
½ bunch fresh chives, minced
Sea salt and freshly ground black pepper Canola oil
16 slices Havarti cheese
8 large hamburger buns, split
Cooked bacon, lettuce, sliced tomato, and onion, for garnish
In a food processor, combine all the ingredients for the remoulade. Pulse a few times to combine. Cover the remoulade and pop it in the fridge while you make the burgers.
Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and set them aside in the fridge while you prepare your grill.
Preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it’s important that you give the grill plenty of time to heat. Here is a restaurant tip to keep food from sticking to your grill: Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill. This will create a nonstick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare. If you like well done, I can’t help you.
When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns.
Rub the grill rack with the same paper towel as before to clean off the small charred pieces; then toast the hamburger buns cut side down for 1 minute. Serve the burgers with the tomato remoulade and any garnish you like, such as bacon, lettuce, sliced tomato, or onion.
Spiced Leg of Lamb (left) and Horseradish Burgers with Havarti and Tomato Remoulade (right)
Spiced Leg of Lamb with
Fig Caponata and Harissa
2 hours + resting time
The foods from North Africa and the Middle East truly have some of the deepest flavors I’ve ever tasted. Don’t be daunted by the length of the recipe: This dish is not at all difficult to throw down, and the results are well worth the long shopping list. The Harissa sauce can be made a day ahead and the caponata is also good by itself or as a side dish.
Serves 6 to 8
Harissa Sauce
2 red bell peppers
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon caraway seed
2 garlic cloves
2 small fresh red chiles, chopped
1 teaspoon sea salt
3 tablespoons extra-virgin olive oil
Fig Caponata
½ cup extra-virgin olive oil
3 anchovy fillets, coarsely chopped
1 teaspoon red pepper flakes
1 large Italian eggplant, cubed
2 tomatoes, halved and seeds squeezed out, coarsely chopped
1 onion, diced
3 garlic cloves, minced
3 tablespoons capers, drained
¼ cup raisins
¼ cup pine nuts
2 tablespoons balsamic vinegar
1 tablespoon sugar
½ bunch fresh basil, hand-torn
Sea salt and freshly ground black pepper
8 fresh Mission figs, halved
Spiced Leg of Lamb
5- to 7-pound leg of lamb, boned, butterflied, and surface fat removed
½ cup plain yogurt
6 garlic cloves, chopped
½ bunch fresh mint, hand-torn
½ bunch fresh cilantro, hand-torn
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Start by roasting the peppers for the harissa. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Place them on a cookie sheet, skin side up, and