This is how the Susans (myself and friend, Susan Collins) do a Rutherford Hill Winery tasting in Napa County when it’s absolutely pouring outside! You should go. Ask for Kamran — he gave us each warm blankets, poured for us, and made our afternoon educational and wonderful!
Juicy Home Skillet Burger
I just love a great burger! I’m working on a skillet burger recipe, since I don’t have a grill in Napa (yet). I did two things to ensure juiciness with this burger: 1. the recipe includes heavy cream which, apparently, tenderizes the ground beef, and 2. added chopped pancetta I happened to have in the fridge. I can confirm that this process will get you a super juicy burger even when it’s well done like I did this one!
Ingredients (makes 4 burgers):
1 lb. ground beef (I prefer 80% lean to keep the beef juice)
4 oz. pancetta, chopped
1 1/2 tbsp. heavy cream
1 tbsp. garlic powder
1 tsp. onion powder
1 tsp. salt (more or less to your taste)
fresh ground pepper, to your taste
cheese (your flavor of choice, I used a white cheddar, horseradish - delish!)
other toppings: your choice, of course. I used sliced fresh red onion, ripe sliced avocado, sliced tomato, crispy iceberg lettuce and Mt. Olive kosher dill pickles.
burger buns, I used a soft, seeded bun.
Instructions:
Mix together all ingredients, except toppings, in a bowl. I use my hands and gently mix. Don’t overdo it, you don’t want the meat to toughen.
Shape into patties - this will make about 4, or 3 if you like them on the thicker side.
Add your patties to a pre-heated medium-high skillet with just a little bit of oil. Cover and cook for about 5 minutes on the first side. Flip and cook another 3 or so minutes on the other side, depending on how you like your burgers. (Medium-Rare 130-135f, Medium 140-145f, Medium-Well 150-155f). If you’re adding cheese, put that on the burger when you have 1-2 minutes left in cooking time.
Be sure to let the burgers rest 5 minutes to allow the juices to redistribute. Then… load them up with your toppings and feast!
Seared Steaks Finished in the Oven
Playing with my new Lodge cast iron skillet, I’ve been honing my steak cooking skills! I start by generously coating the steaks with flaked sea salt and fresh ground pepper. This helps get that yummy crust from the sear. So good!
Ingredients
2 four oz sirloin steaks
flaked salt & fresh ground pepper
1/2 tbsp olive oil
1 tbsp butter
2 pads (1 tbsp each) of butter or herb butter
Directions
Preheat oven to 400 degrees.
Generously season steaks with salt and pepper.
Heat oil and 1 tbsp butter in a cast iron pan on medium high.
When the butter has fully melted, place the steaks in the skillet. Cook for 2-3 minutes on the first side. Flip and cook 1 minute on the other side.
Then place in the preheated oven for 5 minutes. This should get them to a nice medium to medium rare, depending on the steak size. Check table below.
Remove the skillet and set on stove. Top each steak with a pad of butter and let rest for 10 minutes.
I hope you enjoy! As ever, feel free to leave comments. I’m always happy to hear from you!
Temperature Table:
rare: 130f
medium rare: 135f
medium: 145f
medium well: 150f
well done: 160f
The Fox Burger @FoxBrewPub
Exploring eats options in Carson City, we found this fantastic place that will surely become a fast favorite! The food, service, ambiance…. The Fox Brew Pub. All of it jams! I had the Fox Burger. Amazing flavor profile! It’s the Bourbon Chipotle Sauce that really takes it over the top!
THE FOX BURGER.: The Original. With jack cheese, bacon, sautéed onions & bourbon chipotle sauce.
Fresh Caught Fish at McDuff’s South Lake Tahoe
Our new friend, Charles, caught some fresh Trout and Kokanee this morning. Apparently, you bring your fresh caught fish to McDuff’s and they cook it up for you! Soooo delicious!!
