Thrill of the Grill + Smoked Bacon BurgerThere are few foods as compelling as a piece of meat or fish charred over open flames. The skin contracts and crisps, turning crackling and brown, the juices drip and run; the flesh becomes sweet and intense. Strong, robust, heavy, flavors that, along with the heat and smoke from the grill, give food an unmistakeable sense of high summer. In the latest edition of the duPont Registry, Heather Stalker sat down with three local chefs—Tom Pritchard of Salt Rock Grill, Gary Moran of Datz Tampa and Mark Heimann of Marchand’s Bar & Grill at The Vinoy—share their savvy summer secrets. You can find that story here.
As an added bonus, however, Chef Gary shares this recipe for Datz’s Smoked Bacon Burger.
Smoked Bacon Burger with smoked tomato mayonnaise and jalapeno relish Mix together garlic powder, onion powder and worcestershire and fold into the combined ground chuck and ground bacon. Form into 8-ounce patties and place into the freezer for one hour, to set. While the patties rest, prepare your favorite smoker and bring to 130-140 degrees. You will want to smoke the burger low and slow under the 140 degrees mark until the internal temperature is 110 degrees. This will give you a smoked rare burger which you can either pan fry or grill to desired temperature. Serve with smoked tomato mayonnaise, jalapeno relish and white cheddar cheese. Smoked tomato mayonnaise While the smoker is going, add the peeled tomatoes and smoke for 30 minutes. Remove from the smoker and combine the tomato with the remaining ingredients in a food processor. Puree until smooth. Taste and adjust the seasoning as necessary. Be sure to while you have the smoker going throw in a few peeled tomatoes. combine with a good quality mayo. Throw into food processor and season with salt, pepper and sherry vinegar. Taste and adjust seasoning as desired. Jalapeno Relish Toss the jalapeños in olive oil and place on a hot grill (or under the broiler) and char till black on all sides. Put in a paper bag until cool, then peel the skins under running water*. Remove stems and chop, seeds and all. *Note: Peeling the skins under running water does dilute the flavor a little bit, but with so much heat in the jalapeno, we’ve found that it works best in this application. |
Help Your Favorite Man Win!Support one of Tampa’s leading men—and the Leukemia and Lymphoma Society—next week. On April 13, Saks and blu present Tampa’s Ten Leading Men. Our neighbor, Michael Murphy of Michael Murphy Galleries, will be strutting his stuff on the runway to raise money for the Leukemia and Lymphoma Society. Support Michael by buying a ticket in his name. You’ll not only be supporting a wonderful local businessman and a fantastic charity, but you’ll also get a goodie bag filled with fabulous swag in exchange for your purchase – including a free drink coupon redeemable at Datz! Now that’s Datz-tastic. Here’s how to sign up:
Tickets are limited, so act fast!! If Michael sells the most tickets, all the proceeds will go to his selected charity, the Leukemia and Lymphoma Society. |
A Steakhouse TrifectaThere’s not much I love more than a nice juicy steak, except maybe a nice juicy steak paired with decadent side dishes, a great Napa Valley wine and good company.
Around the Chef’s Table at Datz February 28, a group of diners gathered to enjoy the pleasures of Chefs Heather and Matt Stalker’s classic steakhouse recipes with a contemporary twist.
Like all good meals, it started with a warning – a 7 ½-pound slab of Flintstones-sized meat kind of warning.
As Chef Matt (also a meat cutter at Publix) drew his 6-inch boning knife across his steel, he walked the guests through the break down of a rib section sub-primal. In what seemed like minutes, the hunk of giant beef was deftly portioned into cowboy (bone-in) ribeye steaks, prime rib roast and back ribs.
With guests quite literally licking their chops, Chef Heather stepped in with the first succulent course – blistered tomatoes and whole roasted garlic smeared on crusty crostinis with a wedge of Gabriel Coulet blue cheese. So simple, yet so elegant.
Sommelier Jennifer Bingham from Global Wines Distribution poured a Beaucanon Estate Napa Valley Chardonnay to complement the second course – balsamic glazed sticky ribs.
While most would expect red wine with beef, the gentle heat from the cayenne-infused sweet balsamic glaze needed something a little different.
Carefully crafted with the aromas and flavors of vanilla, lemon, pineapple and coconut, with hints of rosemary and limestone, the medium-bodied chardonnay was the perfect pairing for the ribs and the iceberg wedge salad with warm bacon and blue cheese dressing.
Already groaning with expanding stomachs, one whiff of the juicy Prime Rib Au Poivre and the guests were clamoring for more. Done in a traditional steak au poivre manner, the medium roasted prime rib with served with a decadent brandy cream sauce that Chef Heather made a la minute, and served the 2-inch thick slices against an equal sized portion of creamy two-potato gratin. Jennifer paired this course with a bold Beaucanon Estate Napa Valley Cabernet Franc, whose aromatic bouquet of blackberry, red cherry and dried rose petal lifted the dish to new heights.
And, as if that weren’t enough, the final and possibly most delicious steak was a cowboy ribeye with grilled Meyer lemon and rosemary with creamed rainbow chard, paired with a Bordeaux-inspired Beaucanon Estate Napa Valley Red Wine Trifecta.
After such a carnivorous feast, thoughts of dessert were fleeting, but the scrumptious bananas foster (seventh course) was petite sized, and the parting sip of Marguery Historias dessert wine was, in fact, a fabulous digestif.
Eat this post: Chefs Heather and Matt will recreate Steakhouse Favorites Saturday, March 27 at 7 p.m. ($125 includes a seven-course meal + wine). Click here to register. |
