Burgers w/ Avocado Relish

I mentioned posting recipes for the last meal I prepared on my Big Green Egg, so what better time than now... while I have a 10lb pork butt cooking on the BGE and nothing else to worry about.



The Buns:
-1 cup Water
-2 tbsp Butter
-1 large Egg
-3 1/4 cups A.P. Flour
-1/4 cup Tourbinado Sugar
-1 tsp Salt
-1 tbsp Instant Yeast
-1 tsp Meat Church Honey Hog Rub

Combine all the ingredients and mix then knead them together; by hand or mixer. I prefer hand, myself. Knead until dough is soft and smooth. Place in lightly greased bowl, cover, and let it rise for 1 hour.

Divide dough into desidered number or buns, this usually makes 6-8. Shape each piece into a flattended ball. Place the buns on greased baking sheets, cover and let rise 30-45 minutes, until puffy.

Preheat oven to 375F. Bake buns for 12-15 minutes, until golden brown.  Remove from oven, cook, split, butter then toast up on your grill if in the mood.




The Burgers:

-2lbs Prime Aged Beef, ground up.  80/20 on Fat Content, nothing less will do. -2tsp New Mexican Chili Pepper, ground
-Salt, to taste
-Malabar Pepper or Course Black, to taste.
-Sliced Gouda Cheese, 1 slice per burger made.

Form your patties to desired shape and size.
Season with salt, pepper and chili pepper.


I grilled my on the Big Green Egg at 550.
I cooked the burgers for 3.5 minutes each side, for medium rare. Place the cheese on for the final 1-2 minutes.

The "Relish:"
It is the Avocado BLT Salsa recipe from the Big Green Egg Cook Book.
Page 62. Dont feel appropriate to post that recipe

Surf n Flap

So tonight's dinner consisted of:

Grilled, Sake & Sriracha Chicken Thighs  (Flap)

Grilled Chile Garlic Shrimp    (Surf)

Seasame Noodles

Berry Salad

I came up with the Sake & Sriracha flavor combination early this week. I had just received my package from J&D's Food, which included a Sriracha Dry Rub. Later on I started watching Iron Chef America and the episode was a Grilling Surf n Turf Challenge. That's when it hit me.


Recipes as follows--Bamboo Skewers, soaked in water. Or any skewers of your pleasing.


Chicken:
1lb Chicken Thigh, trimmed and cubed.

 Sake Marinade for Chicken:
3/4 Cup Hana Fuji Apple Sake
1 Tsp White Pepper
1/4 Tsp Garlic Powder
2 Tbsp Agave Syrup
1 Tbsp Free Flow Brown Sugar

Rub for Chicken:
J&D's Sriracha Rub

Marinate the chicken in the sake mix for at least 2 hours, up till 6 hours. After that, the sake can begin to break the chicken down to much. After marinated, liberally sprinkle and rub in to the chicken.
Place on skewers as desired.

Shrimp:
1/2lb Wild Brown Shrimp, de-shelled,  de-veined, and cleaned.

Rub for Shrimp:
1 Tsp Ground Coriander
1/2 Tsp Ancho Chili Powder
1/2 Tsp Kosher Salt
1/4 Tsp Garlic Powder

Liberally rub the shrimp with seasoning mix, let sit for 30 minutes; then place on skewers.

Sesame Noodles:
1 Tbsp White sesame seeds, toasted
2 Tsp Salt
1 lb Fresh Egg Noodles or 1/2 Dried (Can also use Capellini)

2 Tbsp Coconut Oil

      Sauce:
      1 Tbsp Soy Sauce
      1 1/2 Tbsp Oyster sauce
      1 Tsp White Wine Vinegar
      1 1/2 Tsp Sesame Oil
      1/2 Tsp Minced Garlic
      1 Tsp Brown Sugar
      1/2 Salt
      Pinch White Pepper

Mix ingredients for sauce and set aside for later.
Toast sesame seeds in a pan, till slightly darker and fragrant.
Boil Egg Noodles till tender.
Drain and rinse with cold water, twice.
Stir in Coconut oil.
Let sit for a couple minutes, then toss in sauce mixture.

Berry Salad
Mix of blackberries, strawberries, blueberries, etc. What ever berries you like. 


Dressing:
2 Cups Plain/Vanilla/Honey Yogurt
2 Tbsp Agave Syrup
1 Tsp Cinnamon
1 Tsp Sweet Paprika
1 Tsp New Mexican Chili Powder (optional)

Mix all together and toss. Enjoy.