Studio 5 - Weekdays at 11am on KSL 5

Cordon Bleu Burger

By Amy Richardson

Cordon Bleu Burger

Ingredients:

  • 2 pounds ground chicken
  • 1/4 pound shaved honey ham
  • 4-6 slices Jarlsberg cheese
  • Olive oil
  • Sea salt
  • Freshly cracked pepper
  • Thinly sliced tomatoes
  • Leaf lettuce
  • Hollandaise sauce (recipe follows)
  • Ciabatta Bread, toasted and cut into 4-6 sections, sliced in half

Method:

Lightly toast ciabatta bread on grill or in oven until light brown. Set aside. Divide meat into even portions, take a portion and make into two disks. Place a small mound of shaved ham onto the disk and top with slice of cheese. Place remaining disk on top and press edges to seal.
Brush with olive oil and season with salt and pepper. Cook on grill until for 5-7 minutes on each side.

To assemble:

Place meat on roll, top with desired amount of hollandaise sauce. Finish with lettuce and tomatoes.

Hollandaise Sauce, Blender Method

Ingredients:

  • 3 egg yolks
  • 1-2 tbsp fresh lemon juice
  • 1/2 cup butter cut into pieces
  • 1/4 tsp salt
  • Pinch pepper

Method:

In a blender, combine egg yolks, salt, pepper, and 1 tablespoon lemon juice.

In a small saucepan melt butter over medium high, heat until foaming.

Blend the egg yolk mixture at top speed for 2 seconds. Next, with the blender running, remove cover and drizzle the hot butter in a thin stream of droplets. By the time two thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Season to taste with additional lemon juice and seasoning.

If not using the sauce immediately, set blender carafe in tepid, but not warm water.

Serves 4-6

Recipe by Amy Richardson

Triple Berry Salad with Pomegranate Balsamic Vinaigrette

Ingredients:

  • 1 pint fresh raspberries
  • 1/2 pint fresh blackberries
  • 2 cups thinly sliced strawberries
  • 1/4 cup Pomegranate Balsamic Vinegar
  • 2 tbsp brown sugar

Method:

Mix together berries with sugar and vinegar and allow to macerate for about 45 minutes. Serve with a garnish of fresh mint.

Makes 4-6 servings

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