Harris Ranch Angus Burger with American Goat Cheese, Arugula and Caramelized onions
2 large yellow onions Sliced thinly on the bias
1 oz. Olive oil
2 oz. Balsamic vinegar
8 ounces Goat Cheese
4 slices Beefsteak tomatoes
4-8oz Angus burgers
To taste Salt and Black Pepper
In a small sauce pan add a little olive oil and the onions. Over low heat slowly cook the onions stirring frequently until nicely browned. Add the balsamic vinegar and reduce until almost completely dry.
Grill your burgers and top with all other ingredients.
Blackberry barbecue Sauce
1/2 pint Blackberries
1/4 cup Molasses
1/4 cup Honey
1/4 cup White balsamic Vinegar
1 tablespoon Ketchup
In a heavy sauce pot add your blackberries and vinegar. On medium heat reduce by half.
Add all other ingredients and reduce by 1/3rd. Strain through a fine strainer and let cool.
Brussels sprout Slaw
½ lb. Brussels sprouts shaved
¼ cup Mayonnaise
2 tsp. lemon juice fresh squeezed
1 teaspoon Chopped cilantro
1 teaspoon chopped Italian Parsley
¼ each julienne carrot
To taste fine sea salt
To taste ground white pepper
Toss the shaved Brussels sprouts with the carrots, mayonnaise, lemon juice, cilantro and parsley. Season to taste.
For the Salmon
6-2oz Salmon portions sliced thinly
6 each Slider buns or small dinner rolls