Pork-andouille mustard cheeseburgers with oninos

Serves 4

  1. 1 onion, sliced
  2. 4 buns
  3. 1lb ground pork
  4. 8oz andouille, diced
  5. 4tb whole-grain mustard
  6. 1tb hot sauce
  7. 4 slices cheese
  8. 4tb mayo
  • Cook onion for 10-15 minutes. Set aside and keep warm.
  • Meanwhile, toast buns and set aside. Mix 3-4 with 2tb mustard and 2tsp hot sauce, form 4 3/4in patties and cook to medium-rare, topping with cheese during last 2-3 minutes. Set aside, whisk mayo with remaining 5-6, assemble and serve.

Charred scallion sauce

For 1-1/2lb meat

  1. 20 scallions
  2. 2tb oil
  3. 4tb sour cream
  4. 2tb buttermilk
  5. 1tb cider vinegar
  6. 1tb chives
  7. 2tsp dijion mustard
  8. 1/4tsp sugar
  • Toss 1-2 and grill or broil for 5 minutes or until charred. Cool, slice and toss with remaining ingredients.

Olive oil potato gratin

Serves 4

  1. 4tb olive oil
  2. 1 onion, sliced
  3. 1 clove garlic
  4. 1/2tsp thyme
  5. 1/2 cup broth
  6. 1-1/2lb yukon potatoes, peeled and sliced 1/8in
  7. 1oz pecorino romano
  8. 2tb bread crumbs
  • Heat 1tb oil in a 10in skillet and cook onions for 15 minutes. Add 3-4 for 1 minute. Deglaze with 2tb broth and set aside.
  • Toss 1-1/2tb oil with potatoes and layer half of mixture in a 8in baking dish. add onions and top with remaining potatoes. Pour over remaining broth, cover with foil and bake in the upper-middle of a 400 degree oven for 1 hour.
  • Uncover, top with 7-8 and remaining 1-1/2tb olive oil and bake for 15-20 minutes. Cool for 15 minutes and serve.

Skillet bacon-scallion mac and cheese

Omit bacon to make vegetarian

Serves 4

  1. 6 slices bacon
  2. 2/3 cup bread crumbs or 2 slices processed crustless sandwich bread
  3. 4 scallions
  4. 3-3/4 cups water
  5. 12oz can evaporated milk
  6. 12oz macaroni
  7. 1tsp cornstarch
  8. 12oz cheddar
  9. 8oz monterey jack
  • Render and crisp bacon in a 12in skillet and set aside. Remove all but 1tb fat and toast bread crumbs for 5 minutes. Set aside.
  • Bring water and all but 4tb evaporated milk to a simmer, add noodles and cook to 1 minute under al dente. Whisk in remaining evaporated milk and cornstarch and simmer for 1 minute.
  • Take off-heat. Mix in and melt cheese. Mix in scallions and bacon. top with bread crumbs and serve.


Berry tart with buttermilk pastry cream and graham-pecan crust

Serves 8-10

  1. 130g graham crumbs
  2. 85g chopped pecans
  3. 172g sugar
  4. 1/2tsp salt
  5. 7tb melted butter
  6. 660g cream
  7. 160g buttermilk
  8. 1 vanilla bean
  9. 5 yolks
  10. 20g cornstarch
  11. 1tsp lemon zest
  12. 1 cup berries
  • Toss 1-2, 50g sugar and 1/4tsp salt. Toss in butter. Press into a 9in pie tin and bake at 350 for 8-10 minutes. Cool.
  • Bring 420g cream and 7-8 to a simmer. Temper into 9-10, 86g sugar and remaining salt and simmer for 2-5 minutes or until thickened. Add zest, cool for 10 minutes, stirring once every minute, pour into crust, cover and chill overnight.
  • Beat remaining cream and sugar to stiff peaks and top with pie along with berries. Serve.