My Favorite Burger: Hawaii Da Kine

This has to be one of my all-time favorite burgers that I have ever made, and I wanted to share it with you guys!!

This recipe is orginally from foodnetwork.com and was made in a show called America's Best Burger, I hope you like it:

http://www.portercalls.com/hawaii_da_kine_burger.htm

Ingredients

Ginger Goat Cheese Spread:

• 4 ounces garlic chive or garlic flavored goat cheese, (recommend: Surfing Goat Dairy Rolling Green)
• 1/2 cup mayonnaise
• 2 1/2 tablespoons finely minced fresh ginger
• Patties
• 3 ounces spicy Hawaiian Portuguese sausage ( can substitute Portuguese Sausage or linguica)
• 2 pounds ground chuck
• 1/3 cup minced ripe papaya
• 1/3 cup minced Maui onion or other sweet onion
• 5 tablespoons Asian style spiced sea salt

Sweet Chili Glaze:

• 2/3 cup sweet chili sauce
• 2 1/2 tablespoons shoyu (Japanese soy sauce), preferably Yamasa

Hot Watercourse Salad:

• 3 tablespoons macadamia nut oil (can substitute peanut oil)
• 2 small Hass avocados, pitted, peeled and thinly sliced lengthwise
• 1 1/2 tablespoons fresh lemon juice, preferably Meyer
• 1/2 ripe papaya coarsely chopped
• 5 cups chopped watercress
• 2 small Maui onions or other sweet onions, thinly sliced and separated into rings
• 2 Large cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 Tablespoons shoyu (Japanese soy sauce) Preferably Yamasa
• Vegetable oil, for brushing on the grill rack
• 6 seeded hamburger buns or sandwich rolls, split

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or prepare a gas grill to medium-high.

To make the spread combine the cheese, mayonnaise, and ginger in a small bowl, cover and sit aside.

To make the patties, place the sausage in a food processor and process until finely chopped. Transfer to a large bowl and add the chuck, papaya, onion, and spiced sea salt. Combine well, handling the meat as little as possible to avoid compacting it. Form into 6 patties and refrigerate until ready to grill.

To make the glaze, combine the sweet chili sauce and shoyu in a small bow. Set aside.

To make the salad, pour the oil into a fireproof skillet and heat on the grill until it reaches its smoking point. While the oil is heating, half the avocado slices and place in a large bowl. Add the lemon juice and toss gently. Layer the papaya, watercress, onions, garlic and pepper flakes over avocado and carefully drizzle the hot oil over the top. Add the Shoyu and toss to continue.

Brush the grill rack with oil. Place the patties on the rack, and cover, and cook for 4 to 5 minutes per side, basting often with theglaze until the desired doneness is reached. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the goat cheese spread over the cut sides of the bun tops. Place a patty on each bun bottom and top with equal portions of the salad. Add the bun tops and devour.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

It does take some time, but in the end it is well worth all the time you put into them!

Yellow Cake Recipe

I just recently made this cake for a birthday and I have to say (even though I am a bit biased) this cake was fantastic! It does take a little longer than some, with having to separate 8 eggs, but totally worth it. Enjoy!
Ingredients

• 1 cup butter
• 1 1/2 cups white sugar
• 8 egg yolks
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

Source: http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx

Red Velvet Cupcake Recipe

I thought that since my addiction is making food jewelry, I would also share with you some of my favorite real food recipes. This recipe is for Red Velvet Cupcakes, which I have used twice already. I have gotten so many good compliments from this recipe that I thought I would share it with you guys!! I hope you enjoy it:

Ingredients

Cupcakes:

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 ounce) red food color
• 2 teaspoons Pure Vanilla Extract
•  
• Vanilla Cream Cheese Frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons Pure Vanilla Extract
• 1 (16 ounce) box confectioners' sugar

Directions

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.