The aromatic flavors of the Yucatan were introduced to me by Diana. I have put together ingredients and techniques that truly complement each other and put a new twist on the American burger.
When I think of France I think of delicious French onion soup, with the flavors of carmelized onions in a rich beef broth topped with a slice of French bread covered with melted cheese.
The ingredients say it all! Country Ham, Vidalia Onions, Mustard Greens and Coca-Cola...can you get any more southern?
This is a great local American burger because it incorporates many of the great products specific to the Midwest, and is a hearty burger that fits the food culture of the region.
My many years spent as an artist and art teacher inspired this burger which blends the sweet and the savory flavors of French cuisine.
I like to use all local ingredients to keep the burgers fresh. There is nothing better than sitting out on the deck mid-autumn as the leaves are changing, with the cool crisp air on your face.
Recently I started making chutneys to go with different meat dishes. I was inspired by my daughter who makes a great Autumn chutney.
I love the taste of hickory smoke. Where there is good smoke, there is good BBQ. There is nothing like the smell of wood burning for hours in someone's backyard.
Every year I make a nice Waldorf salad to go with holiday dinners in place of a heavier fruit salad.
What inspired me for this burger was my recent agony of defeat in a local cooking contest, just like the old ABC Wide World of Sports intro. I lost again but won the "people's choice" award.
This is a tweaked version of a recipe I've been making for a few years. I was inspired by a spicy tuna sushi roll with wasabi mayo and tried to translate the flavors into mini-burger or slider.