Your Life A to Z Recipe: Friday, August 22nd, 2014: Creek stone beef sliders and Grilled Salmon

Posted: Updated:

Creek stone beef sliders (Served 4)

For the béarnaise
2 cups clarified butter
.25 cups chopped tarragon
.25 cups red wine vinegar
3 ea. Egg yolks
1 tsp. Tabasco
Salt and pepper

Place the chopped tarragon and vinegar into a sauce pot and let simmer for 10 minutes.
Place the egg yolks into a mixing bowl and then place this over a pot of simmering water. Add 2 tbsp. of water to the egg yolks and begin whisking. Whisk the yolks until a pale yellow color or the ribbon stage in culinary terms, should be a thick like consistency but do not scramble the yolks.
Remove from the heat and then start slowly adding the butter to emulsify. If this becomes too thick then it out with a little water. Season with the tarragon reduction and salt and pepper. Store at room temp. If the sauce gets to hot it will break.
1.5 pounds creek stone ground beef
12 ea. Challah buns bottoms only
12 ea. Quail eggs

Form the ground beef into 2 oz. patties and season with salt and pepper and then sear in a pan or flat top. Cook to desired temp.
Toast the buns. Cook the quail eggs in a nonstick pan with some butter and salt and pepper to over medium. These eggs cook just like regular eggs but be gentle as they are fragile little guys.
Place a Pattie onto the bun and then top with a quail egg and then the sauce béarnaise
Garnish with micro greens or diced chives and enjoy!

Grilled salmon (Serves 4)

4 ea. 6oz. portions of Scottish salmon
For the chimichurri
3 ea. Red pepper small diced
2ea. Red Fresno chili small diced
.5 red onion small diced
1 tsp. chipotle pepper in adobe sauce
1 tsp. minced garlic
1 tsp. chopped oregano
1 tsp. chopped Italian parsley
Splash of red wine vinegar
1 oz. olive oil
1 tsp. smoked paprika
Salt and pepper to taste

In a small pan sauté the peppers, garlic, and onion with a little olive oil and cook on low heat until the mix becomes soft. Let cool for about 5 minutes the puree in a food processor with the remainder of the ingredients. Should be salsa like consistency. Season with salt and pepper. Set aside in the refrigerator until ready to serve salmon.

For the kale mixture

1 handful of baby kale
1 handful baby arugula
1 handful hydro watercress
1 bulb of fennel thinly sliced on a mandolin
1 tsp. minced garlic
Juice from one lemon
1 tbsp. olive oil
Salt and pepper

To begin the dish, season the salmon with salt and pepper. Grill on a hot grill…about 4 minutes on each side. Sauté the fennel in a medium hot pan with the olive oil, cook this for about 2 minutes then add the kale, arugula, watercress, garlic and cook this for another minute or until wilted. Finish with lemon and salt and pepper. Place the kale mix onto a plate and top with the salmon and serve with the red chimichurri sauce. Enjoy!