STUFFED HAMBURGER WITH HASS AVOCADO AND JARLSBERG CHEESE
Hass Avocado Board; www.avocadocentral.com
HASS AVOCADO BOARD©
Yield: 12 servings 3/4 c. mayonnaise 3/4 c. coarse ground mustard 4 1/2 lbs. lean ground beef 6 T. Worcestershire sauce 4 1/2 t. prepared steak seasoning 3 ripe Fresh Hass Avocados, halved, seeded, peeled and chopped into 1/2” cubes 9 t. fresh lemon juice 3 heads garlic, roasted 12 slices Jarlsberg cheese 12 ciabatta rolls, sliced 72 baby arugula leaves, rinsed thoroughly and dried 6 heirloom tomatoes, sliced in 1/4”-thick rounds
and lemon juice, making sure all avocado is dressed. (4) For half of patties, top each with avocado mixture and two roasted garlic cloves. Use other half of patties to top each of these dressed patties, pinching a smooth edge to seal. (5) Grill over medium-hot coals for 5-6 minutes per side or until no longer pink inside; add cheese to each, and melt before removing from grill. (6) Toast ciabatta cut-side down; remove. On bottom slice, spread mayonnaise-mustard mixture, then layer arugula, tomato slices and grilled meat. Finish with roll top. Wine pairing: A big, hearty Ravenswood Vintners Blend Petite Sirah 2006 (California), with juicy blackberry and cassis ﬂavors, is just the thing for this upscale take on a cheeseburger.
Method (1) Combine mayonnaise and mustard; set aside. (2) In bowl, mix meat, Worcestershire sauce and steak seasoning. Divide meat mixture into 12 equal portions; form each into two thin patties; set aside. (3) Gently mix avocado
American Cameo; www.americancameo.com Yield: 8 servings 5 c. Cameo apples, peeled, cored and sliced 1 t. cinnamon 3/4 t. ground ginger 1/8 t. ground cloves 1/8 t. nutmeg 1/8 t. salt 2 1/2 T. brandy (or dark rum) 3/4 c. brown sugar 1 T. cornstarch 2 c. all-purpose ﬂour, sifted 1 t. salt 1 T. sugar 3/4 c. unsalted butter, chilled and cut into T.-size pieces, plus another 1 1/2 T., cut into pieces 5 T. ice-cold water Method (1) Place apples in large bowl, and toss with cinnamon, ginger, cloves, nutmeg, salt, brandy, brown sugar and cornstarch; set aside. (2) Combine ﬂour, salt and sugar in large bowl. Add 3/4 c. of T.-size butter, and blend with fork or pastry cutter until mixture is fairly coarse. Add water gradually, gently mixing after each addition until dough forms ball (overprocessing will toughen dough).
CAMEO APPLE PIE
National Honey Board; www.honey.com Yield: 24 servings 8 12-oz. bottles MacTarnahan’s Oregon Honey Beer, ﬂat 36 lbs. Manilla clams, cleaned 8 c. Bercy Butter (recipe follows) Method (1) Per order, boil 1/2 c. beer. (2) Add 1 1/2 pounds clams; cover. (3) When clams open, swirl in 1/3 c. Bercy Butter; remove from heat. Serve with MacTarnahan’s Oregon Honey Beer. Bercy Butter 3 lbs. unsalted butter, softened 1 2/3 c. fresh parsley, coarsely chopped 1/3 c. shallot, ﬁnely chopped 1/3 c. garlic, ﬁnely chopped 1 T. fresh thyme, coarsely chopped 3/4 c. (9 oz.) honey 3/4 c. white wine 1/3 c. lemon juice 3 T. orange juice and 1 T. orange zest 1/2 T. white pepper, freshly ground 1/2 t. crushed red pepper Method (1) Beat together butter and remaining ingredients; reserve.
HONEY BEER STEAMED CLAMS
(3) Break off half of dough for top crust; reserve remaining dough for bottom crust. (4) Roll bottom crust on lightly ﬂoured surface into 1/8”-thick circle. Press dough into 9” pie pan without stretching. Prick crust with fork. Trim pastry edge to 1” overhang. (5) Lay coated apples in pie pan crust, mounding in center. Top with remaining pieces of butter. Cover with top crust; fold edges under, pressing to seal. Make decorative edge as desired. Cut slits in top crust. Bake for 45 minutes at 350°F; cool and serve. Wine pairing: Serve this Cameo Apple Pie with a silky, sweet (and slightly chilled) Warre’s Otima 10 Year Old Tawny Port—and enjoy twice the dessert!
David Knickrehm, executive chef, Blue Ribbon Bistro, Meridian, Idaho Yield: 60 2-oz. servings 5 lbs. mashed Idaho potatoes 2 lbs. smoked trout, crumbled 1/2 c. scallion, chopped 1 c. caramelized onion 2 T. red bell pepper, brunoise 2 c. breadcrumbs Clariﬁed butter, as needed Method (1) Mix cold potatoes, trout, scallion, onion and bell pepper. Form 2-oz. patties, and coat with breadcrumbs. Brown both sides in butter, and hold hot on sheet pans before serving. Wine pairing: Pair with off-dry Helfrich Riesling 2007 (Alsace, France) for a match made in heaven.
SMOKED TROUT IDAHO POTATO CAKES