The snow doesn’t give a soft white damn whom it touches. -e.e.cummings
Winter, a lingering season, is a time to gather golden moments, embark upon a sentimental journey, and enjoy every idle hour. Winter, it puts to slumber summers grill, like a sleeping giant. Yet in its sleepy slumber, I am dreaming- Longing for its spicy heat.
In the depths of winter I finally learned that within me there lay an invincible summer- a summer where Burger’s are king. Oh, through such harshness of cold did I long for such a burger. Enough so that I venture forth into the cold confines of winter to revel in the glorious splendor that is charred meat!
Grilled burgers in the dead of winter are a marvelous thing indeed! This spicy little number with Chipotle Catsup is sure to melt away the cold.
Jack Burger with Chipotle Catsup and Salsa Verde
1 lb. fresh ground sirloin
1 lb. fresh 80% fresh ground chuck
2 Tbls. Rendered bacon fat
1 ½ tea. Kosher salt
1 ½ tea. Fresh Ground Black pepper
1 teaspoon McCormick cocoa chile blend
¼ teaspoon roasted cumin
¼ teaspoon garlic powder
2 Tbls. Worcestershire Sauce
Blend ingredients, chill for 30 minutes and form into patties. Grill and top with Monterey Jack cheese, chipotle catsup and salsa verde.
1 medium-sized Vidalia onion, diced
1 tablespoon olive oil
28-ounce can of Muir Glen Organic Fire Roasted Crushed Tomato
½ cup of apple cider vinegar
½ cup brown sugar
1 teaspoon molasses
¼ teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon celery seeds
3 chipotle peppers in adobo
Salt to taste
On medium low heat, brown the diced onion in the olive oil in a medium-sized pot just until the onions start to caramelize. Add the tomatoes and their juice to the pot. Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
After an hour, puree the mixture in a food processor or blender. Return to heat and continue to cook on low heat until it reaches your desired thickness.
5 medium tomatillos
2 medium jalapeño chili
3 cloves unpeeled garlic
juice of 1/2 lime
1/2 medium Vidalia onion minced
10 sprigs of cilantro minced
1 tsp kosher salt
Peel the husks off the tomatillos and wash thoroughly. Score the bottoms of the tomatillos with a knife.
Move the oven rack to the top position and turn on the broiler. Lay down a piece of foil onto the rack and turn up the edges to prevent juices from running off. Place the tomatillos, chili and garlic on the foil and broil until the skins charred. Flip everything over and char the other side.
Remove everything from the oven with the foil, being careful not to spill any of the liquid. Place in a food processor and pulse until lightly blended
Mince the chili and garlic and add to a bowl with the tomatillos. Add the lime juice, onions and cilantro then salt to taste.