GIVE THANKS


Give thanks for the farmers, and for everyone in the long chain from soil to mouth via sun and rain. Give thanks for the plenty in our lives. Let every mouthful remind us of the privilege of being alive and more-than-adequately fed, of being among like-minded souls, and sharing a wholesome, flavorsome meal.


Italian Food Prayer

Thursday, January 10, 2013

Seafood Burgers with Heirloom Cherry Mix

Makes 8 medium size burgers
Menu Category: Entrée or passed Appetizer if you want to cut them in half

 

Ingredients:

5 tablespoons olive oil

3 cloves of garlic, finely chopped

2 tablespoons mayonnaise

2 tsp orange juice

¼ cup finely chopped shallots

¼ cup finely chopped red bell pepper

2 tablespoons finely chopped dill

1 tablespoon finely chopped chives

1 egg

1 pound cooked salad shrimp, peeled and deveined (any size will do for this recipe)

1 8 oz container of fresh crab claw meat

1 pint of cherry heirloom tomatoes

Sea salt and freshly ground black pepper

1 package hard rolls or desired roll or bun

 

Method:

1.  In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper, chopped garlic and orange juice and cook until softened. Remove from the heat.

2.  Put the shrimp and crab meat in a food processor and pulse slowly until mixed and chopped (do not over mix or put on high speed). In a bowl, combine the shrimp and crab with the sautéed vegetable- mixture. Add the fresh dill and chives with salt and pepper (to taste). Fold mayonnaise one teaspoon at a time, to just bind the burgers. Add 1 egg (this is optional). Form into patties, and refrigerate until ready to cook.

3.  Wash and cut tomatoes to desired size and mix with sea salt and a drizzle of olive oil. Set aside to garnish the patties.

4.  Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.



5.  Serve on hard rolls with a dollop of mayonnaise and top with tomatoes.