4/4/09 Chef on a Shoestrin - Sounds yummy!

Artichoke and Arugula Salad 

INGREDIENTS: 
1 bunch Arugula 
1 cleaned artichoke, reserved in acidulated water 
1 small can hearts of palm 
1 lemon 
1 clove of garlic - peeled and sliced thinly 
Some picked frisee 
1 tablespoon sherry vinegar 
1 tablespoon rice vinegar 
1 diced shallot 
1/2 cup virgin olive oil 

METHOD: 
Peel and slice the artichoke thinly. Thinly slice the hearts of palm. Toss in a large mixing bowl with frisee. For the garlic, slowly simmer the slices in 1/2 of the olive oil until browned, remove immediately. In another bowl, mix the 2 vinegars, the diced shallot, and the remaining olive oil, season with salt and pepper. 

Little Owl Cheeseburger 

INGREDIENTS: 
1 pound ground beef brisket 
1 pound ground beef sirloin 
4 slices American cheese 
8 slices bacon 
4 homemade buns 
Lettuce 
Tomato, sliced 
Red onion, sliced 
Pickles 
Ketchup 
1-1/2 tablespoons madras curry powder 
1-1/2 tablespoon cayenne pepper 
Salt 
Pepper 

METHOD: 
In a small bowl, mix curry powder, cayenne, and 1-1/2 tablespoons salt until combined; set aside 
Preheat a grill or grill pan over medium high heat 
In a large mixing bowl, mix brisket and sirloin until blended; season with salt and pepper. Separate into four balls and flatten into ¾ inch thick patties. Season both sides of each patty with spice mixture.
Place patties on hot grill or grill pan, cooking for approx. three minutes per side for medium-rare, four minutes per side for medium; top burgers with bacon and cover with cheese during the last minute of cooking. 
Meanwhile, place bacon on grill and cook until crisp, about 1 minute. Place burgers on the bottom half of each bun and top with 2 slices bacon, lettuce, tomatoes, red onion, and ketchup as desired. Top with remaining bun halves and serve immediately. Serve pickles on the side. 

Little Owl Burger buns 

INGREDIENTS 
3 cups warm water 
4 tablespoon molasses 
4-1/2 ounces fresh yeast 
3 teaspoons olive oil 
8 cups all purpose flour 

METHOD: 
Mix the water, molasses, yeast and oil until the yeast is dissolved. Then slowly add the flour until the dough forms. Remove from the bowl and knead into a soft ball. Keep in a large bowl covered with plastic wrap touching the dough and keep in a warm place. In 30 minutes the dough will double in size. After the dough has risen form into small balls and place on a baking sheet with parchment paper with space in between each ball. These little balls of dough will double in size again. After the dough has risen a second time, using a spray bottle with cold water, generously wet the individual raw dough balls. Bake in preheated 400° degree oven until brown. Approximately 20 minutes. When the buns have cooled down they are ready to use for the burger.