Tag Archives: mushrooms

San Sebastián by The Pleasure Monger – Local Favorites and Outstanding Tapas Bars in Spain

9 Nov

I stumbled upon this exquisitely written article about one foodies travels through San Sebastian Spain. She encounters some of the neighborhood favorite dishes and local lifestyle on a Pinxtos Crawl, which is a Pub Crawl of sorts where the crawlers hop from bar to bar enjoying strong libations, nibbling on Pinxtos, and socializing with with townies and travelers.

One of my favorites is the large freshly grown local mushrooms from Bar Ganbara. All shapes and sizes, these must have been a genuine delicacy. Another one that was quitye intriguing to me and even inspired me to try to replicate a version in my own kitchen was the Anchovie and Foie Gras Crostini from Txepetxa. I could only imagine how rich and deliciously fresh that tasted; now if only I could create something similar!

Well enjoy the wonderful food and the wonderful writing The Pleasure Monger brings in this engaging and literarily whimsical piece.

San Sebastián – The Land of Promiscuous Eating « The Pleasure Monger.

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Sirloin Burger with Red Wine Glazed Onions and Mushrooms, Sharp Cheddar, and Horseradish Mustard on a Pretzel Roll

16 Oct

When ever I get a food craving, like a deep craving for something meaty, cheesy, and juicy, it is almost always a cheeseburger. And while there are many great places in the Los Angeles area to get the burger monkey off your back I prefer a custom homemade burger.

Nothing like a nice, juicy, meaty half pound sirloin burger with all the works. Put that baby on a salty crisp pretzel roll and it is out of this world!

Heres what ya need:

1/2 lb ground sirloin

pretzel roll from your local bakery

1 red onion

1/4 lb baby bella mushrooms

sharp cheddar

horseradish

mustard

red wine

butter

olive oil s+p

Heres what you do:

1. Season meat with a good amount of sea salt and fresh cracked pepper. Form into patty and set in fridge.

2. Slice onions and mushrooms into 1/8″ slices. Heat 2 tbls butter in medium skillet of med-low heat. Sweat onions and mushrooms in pan until they begin to caramelize, 20 minutes. Crank heat up high and add about 3/4 cup red wine into pan and deglaze. Season with s+p and cook remaining wine off. Set aside.

3. Heat small amount of oil in a med-high pan. Season each side of burger patty with sea salt. Once pan is hot lay your burger in gently and allow a nice crust to form. DO NOT press down on the patty and DO NOT move it around. After about 4-5 minutes, flip the burger and cook another 4 or until desired doneness (this will get you a nice well medium temp). Remove it from the pan and immediately top it with your onions and shrooms and a healthy helping of sharp cheddar, allow to rest.

4. In a small dish mix about 1 tblsp prepared horseradish and 1/4 cup brown mustard. Slice pretzel roll and apply horseradish mustard to both sides of the bun.

5. Place patty on bun and serve with Oven Baked Fries.

Cheers!