Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon for a Red Carpet Party #SundaySupper

Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon for a Red Carpet Party #SundaySupper

Before I start, I have a little housekeeping matter to discuss. This past Thursday, my facebook world went through, ahem...let's call it an adjustment. For whatever reason, the website seized my personal profile as Foodie Stuntman and forced me to convert it to a facebook page, so everyone on my friends list are now 'Likes' to Foodie Stuntman, the page. As soon as I can replicate the content that was in the old personal profile, I plan on deleting the page and I won't be updating it any further. In addition, I've opened a new facebook personal profile under DB Stuntman and I ask you send me a friend request there, if you wish and haven't done so already. My Crazy Foodie Stunts facebook page, twitter, pinterest and G+ are unaffected.

Moving onto the dish: I remember watching America's Best Cook on Food Network last spring where one of the challenges was to prepare a burger. It occurred to me that I hadn't addressed the concept here so I prepared one this past August but it had influences and flavors from other cuisines and I wanted to address the dish from a classic American standpoint. The opportunity arose with this week's #SundaySupper theme of Red Carpet Party hosted by Katie of Ruffles and Truffles.

You might be asking yourself right now, How does a burger relate to the Oscars? so let me make the connection. The only nominee in this year's Best Picture category that I've seen is American Sniper. In it, Bradley Cooper plays the title role of Chris Kyle who was born and raised in Texas. I then started to think of food The Lone Star State does well and thought of steakhouses, so I started looking at steakhouse menus, where burgers are common as a happy hour item or appetizer.

So let's discuss this classic American staple. For me, the toppings are secondary to the burger patty. I used bleu cheese, mushrooms, onions and bacon in this instance, but if you want to replicate this dish, feel free to adjust them to your tastes. My father taught me to use 80/20 ground beef because anything leaner will result in a dry burger because there is little fat to render during the process of cooking it, which makes the burger juicy. I further fortify my burger with freshly shredded parmesan cheese, which is my secret ingredient. In addition, parmesan is naturally salty so it also seasons the patty.

The Challenge

Demonstrate my burger recipe and to compare it with others.

The Source

This dish is a Crazy Foodie Stunts original

Ingredients

1 1/2-pound 80/20 ground beef
1/3-1/2 cup fresh parmesan cheese, shredded
1 tablespoon minced garlic
Kosher salt
Freshly ground black pepper
4 ounces (i.e. slices) bacon, cut into batons
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large onion, cut in half, root to stem and then sliced crosswise, thin
1 8-ounced package, pre-sliced cremini or baby bella mushrooms
2 ounces crumbled bleu cheese
Slider buns

Method

1. Prepare the burger patties: In a large mixing bowl, combine the ground beef, parmesan cheese and garlic, then season the mixture with salt and pepper. Form the mixture into patties slightly wider than the slider buns, about 1 dozen.

2. Prepare the toppings: Place the batons in a dry sauté pan over medium heat and cook until crisp and the fat has rendered, approximately 5 minutes. Remove the bacon to a paper towel-lined plate and drain the bacon fat from the pan then replace it with the olive oil and butter. Once the butter has melted, add the onions and mushrooms and cook until the onions have browned and the mushrooms have reduced, approximately 20 to 25 minutes. Season with salt and pepper to taste, then remove to a bowl and set aside to keep warm.

3. Prepare the burgers: Heat a grill pan over medium heat. Sear the patties until cooked through to desired doneness, approximately 3 minutes per side for medium rare. To plate, place a burger patty on a slider bun and top with onions, mushrooms, bacon and bleu cheese. Serve immediately.

Successful?

From the standpoint of the dish itself, Mrs. Stuntman asked if there were any leftover sliders to take for a brown bag lunch the next day after polishing off a couple of them for dinner. Whether or not the challenge was successful is still undetermined because I would need to put my burger patties up against any other home cook's patties. Recipe contest anyone? Let me know if you're up for it.

Meanwhile, I invite you to enjoy the red carpet in addition to the awards show and encourage you to do so with one or more of these other foods featured this week:


Nominees for Best Supporting Appetizers:

• Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon by Crazy Foodie Stunts
• Black and White Olive Cheese Puffs by Peaceful Cooking
• Cheddar Olives by Jane's Adventures in Dinner
• Chicken Boursin by Recipes Food and Cooking
• Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
• French Onion Sliders by Momma's Meals
• Herbed Butter and Cheese Popcorn by Kudos Kitchen by Renee
• Italian Guacamole with Pesto by Food Done Light
• Lobster Bruschetta by The Texan New Yorker
• Melon and Prosciutto Skewers by That Skinny Chick Can Bake
• Mini Cheese Balls by Rants From My Crazy Kitchen
• Moroccan Beef Kefta Briouat by Manu's Menu
• Mushroom Pate by Lifestyle Food Artistry
• Oysters Rockfeller by Noshing With The Nolands
• Pea Pesto Crostini by Ruffles & Truffes
• Prosciutto Wrapped Shrimp by Casa de Crews
• Raspberry Brie Bites by Love and Confections
• Roasted Red Pepper Pinwheels by A Day in the Life on the Farm
• Smoked Trout Stuffed Baby New Potatoes by Food Lust People Love
• Spinach Bites by Shockingly Delicious
• Sweet Chili Chicken Skewers by Nosh My Way

Nominees for Best Course in a Leading Role:

• Broccoli Calzones by eating in instead
• Bow Ties and Tails Galore by Cindy's Recipes and Writings
• Chicken Oscar by Palatable Pastime
• Indulgent Lobster-Champagne Risotto by The Weekend Gourmet
• Oscar Worthy Cantonese Lobster with Coconut-Ginger Rice by Confessions of a Culinary Diva

Nominees for Best Supporting Sips:

• Apple Ginger Martini by Hezzi-D's Books and Cooks
• Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
• Cherry Almond Sparklers by Magnolia Days
• Iced Espresso Martini by Cosmopolitan Cornbread
• Mixed Berry Martini by The Messy Baker
• Oscartini by Family Foodie
• Red Carpet Sparkler by Rhubarb and Honey
• Thank You Peary Much by Sew You Think You Can Cook

Nominees for Best Delectable Desserts:

• 7-Layer Bark by Take A Bite Out of Boca
• Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
• Champagne Truffles by Brunch with Joy
• Chocolate Covered Cherries by Peanut Butter and Peppers
• Decadent Flourless Brownies by Recipe for Perfection
• Edible Oscars Envelopes by Sunday Supper Movement
• Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups by Wallflour Girl
• Imitation Game Guinness Brownies by NinjaBaker.com
• Mini Strawberry Galette by Basic N Delicious
• Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
• No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
• Popcorn Puppy Chow by Pies and Plots
• Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy's Honeybunch
• Tuxedo Cake by The Redhead Baker

Nominees for Best Dressed Table:

• DIY Glitter Vases by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Banh Mi Burger for #WeekdaySupper

Banh Mi Burger for #WeekdaySupper

Before I begin with my dish, please first let me explain my absence in the last two weeks: I have been busy packing my things for a move. As you're reading this, I'm spending my first full day as a metro Seattle resident. Mrs. Stuntman and I decided to relocate primarily because I had been living in one of the most expensive regions in the country. Why Seattle? It's a short plane ride away from my daughter's grandparents, better schools than in California and the region's reputation for coffee and seafood. I also respectfully request a couple of weeks to get settled before I publish new dishes here.

Earlier this month, I published a sirloin steak dish for #SundaySupper sponsored by The Beef Checkoff so I chose a different cut of beef to display the flexibility of beef, this time for an evening after returning home from the office. In case you haven't already, please 'Like' them on facebook in addition to following them on twitter, pinterest and #SundaySupper's own beef pinterest board. In the interest of full disclosure, this post is sponsored by The Beef Checkoff. All opinions are my own. This dish is not traditional, by any means, but has been adapted from the traditional Vietnamese version.

The Challenge

Demonstrate the versatility of beef in a dish appropriate for a weeknight preparation.

The Source

Adapted from a recipe found on Food & Wine magazine's website. I reduced the amount of spice by omitting the jalapeños and decreased the amount of Tobasco because I don't like heavily spiced foods.

Ingredients

1/2 cup julienned carrots
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 cup mayonnaise
2 teaspoons Tobasco
2 teaspoons tomato paste
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
1 1/2 pounds ground beef (I recommend an 80/20 mixture)
1/2 tablespoon curry powder
2 tablespoons vegetable oil
2 tablespoons unsalted butter at room temperature
1 24-inch baguette, quartered crosswise, then each quarter cut in half length-wise
Cilantro sprigs, for garnish

Method

1. Finish the mise en place. Preheat the oven to 400⁰ Fahrenheit. Combine the carrots, rice vinegar and sugar in a small bowl and let them steep for 10 minutes. Then remove the carrots with a slotted spoon to set aside and discard the pickling fluid.

In a separate bowl, combine the mayonnaise, Tobasco, tomato paste and garlic, then season with salt and pepper. Set aside.

Separately, combine the ground beef and the curry powder then season with salt and pepper. Form the ground beef mixture into four oval-shaped patties, approximately 6 inches long and 1 inch in length. In addition, spread the butter on the cut side of each piece of baguette.

2. Cook the burgers and toast the baguette. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the burger patties and cook, turning once, approximately 6 minutes per side for medium doneness. While the burgers cook, place each baguette piece on a foil-lined sheet tray, cut side up, and place in the oven, toasting the baguette until lightly browned, approximately 5 minutes.

3. Assemble the burgers. Spread the seasoned mayonnaise onto each baguette half and top one slice with a burger patty. Garnish with the pickled carrots and cilantro sprigs, then top each burger with the remaining halves and serve hot.

Successful?

Despite it not being traditional, it was one of the most well balanced burgers I've prepared. The spice in the mayonnaise balanced out the acidity of the carrots and the savory burger patty. I'll definitely repeat.

Before you go, I present a preview of the other #WeekdaySupper dishes that will appear later in the week. Please check them out.

• Tuesday, August 26th: Secret Ingredient Sliders by girlichef
• Wednesday, August 27th: Deluxe Cheeseburger Kabobs by Bobbi's Kozy Kitchen
• Thursday, August 28th: Asian Beef with Peppers by That Skinny Chick Can Bake
• Friday, August 29th: Steak Quesadillas by The Foodie Army Wife

Spaghetti alla Bolognese

Spaghetti alla Bolognese

Like my previous dish, I originally profiled this classic sauce in a prior website but I wanted to again for a number of reasons. When I published it the first time, it got overshadowed because it was the first time I made pasta from scratch. Secondly, I ran into this version which largely uses the same ingredients but slightly altered technique so I wanted to determine of these differences affected flavor.

The Source

Adapted from page 154 of the recipe guide of Top Chef University DVD set.

Ingredients

3 tablespoons extra-virgin olive oil
4 ounces pancetta or bacon, diced medium
1 1/2 pounds ground beef
1 large onion, chopped finely
2 ribs celery, chopped finely
2 medium carrots, chopped finely
4 cloves garlic, minced
1 6-ounce can tomato paste
1 cup dry red wine
2 bay leaves
3-4 leaves fresh basil, torn plus more for garnish
1 cup fluid from canned tomatoes or whole milk
Kosher salt
Freshly ground black pepper
1 pound dried spaghetti
Freshly grated parmesan cheese, for garnish

Method

1. Prepare the protein: In a Dutch oven or a large saucepan, heat the olive oil over medium heat. Once hot, place the pancetta into the pan and cook to render the fat but not crisp, approximately 3 to 4 minutes. Raise the heat to medium high and add the ground beef to the pancetta and stir to combine, breaking up the large pieces of meat. Season with salt and pepper and cook until the beef is well browned and no longer pink, approximately 8 to 10 minutes. Remove the meat from the pan using a slotted spoon, leaving the fat in the pan and reserve.

2. Flavor the sauce: Add the mirepoix ingredients to the pan of rendered fat and sweat. Stir in the garlic and cook until the onions are translucent, approximately 4 to 5 minutes. Add the tomato paste and cook for a minute or two so the flavor concentrates. Deglaze with red wine and reduce so the alcohol evaporates. Add the torn basil leaves and bay leaves and cook for another ten minutes to blend the flavors. Add the tomatoes and reserved meat, stirring to combine. Season with salt and pepper, cover, reduce heat and simmer for 1 1/2 to 2 hours. Add tomato fluid if the level gets too low.

3. Cook the pasta and finish the dish: During the last 30 minutes the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and boil for a minute or two less than the box instructions dictate. Reserve 1 cup pasta water and drain. Then add to the sauce and continue to cook to blend the flavors. Plate onto warmed bowls and garnish with chiffonade basil and parmesan cheese.

Analysis

The recipe I profiled can be found on Saveur Magazine's website. I live this version better because it doesn't simmer as long (however you certainly could do so longer) and it utilizes the pancetta fat more constructively.