Wine Varietal: Merlot
Garlic has been, slowly but surely, gaining popularity. However, it has been a favorite of mine for most of my adult life. A few years ago, I fell in love with another favorite, when I started to grow it in my garden: Fresh basil. Combining the two together, with a southern favorite, fresh peaches, is a recipe for tantalizing the taste buds. In addition, the variety of spices in this recipe makes me feel as if there is a party going on in my mouth, when I eat it.
2 med Vidalia onions
2 beef flavored bullion cubes
1 tablespoon Butter divided
1 med garlic
A pinch of salt
1 cup mayonnaise
2 teaspoon Prepared horseradish
1/2 teaspoon coriander
1/2 cup fresh basil leaves finely chopped
6 large cloves fresh garlic, peeled
1 1/2 teaspoon salt + one pinch
1 1/2 teaspoon curry
1 1/2 teaspoon allspice
1 1/2 teaspoon chili powder
1 1/2 teaspoon coriander
1 1/2 teaspoon freshly ground black pepper
1 teaspoon hot red pepper
2 med fresh Jalapeno pepper, minced (including veins and seeds)
1/2 cup mayonnaise
1 tablespoon lemon juice
3/4 cup fresh basil leaves, finely chopped
1 1/2 lb ground chuck
2 med zucchini
1 med clove garlic
1/2 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoon balsamic vinegar
1 tablespoon fresh Italian parsley leaves chopped
1 tablespoon fresh basil leaves finely chopped
Veg oil to brush the grill
3 fresh ripe Georgia peaches, peeled and sliced 1/4 inch thick
3 pita bread pieces, cut in half
Pre heat gas grill to medium heat.
Cut both ends off onions. Peel, then dig a hole 1/2 inch wide, and 3/4 inch deep in the opposite side of the roots of the onion. Place a bouillon cube in the hole, and fill the rest of the hole with ½ TBL butter. Wrap onions with aluminum foil, making sure the hole stays right side up. Place in corner of grill, cover and grill on med heat for about 20 – 25 min with the hole-side up. Do not turn onion. It will cook just fine in the corner. Onions should be soft, mushy and soggy, and not burnt. Remove from heat, unwrap, drain and cut in quarters. Set aside.
Using mortar and pestle, pound garlic with a pinch of salt until it becomes paste like. No chunks should remain. Place in a small bowl, add mayonnaise, horseradish, coriander and basil. Mix well, and place in fridge until ready to use.
Using a mortar and pestle, pound the garlic with a pinch of salt until it becomes paste like. It should not remain chunky.
In a med mixing bowl, place pounded garlic, salt, curry, allspice, chili powder, coriander, black pepper, red pepper, jalapeno pepper, mayonnaise, lemon juice and basil. Mix all ingredients well. Add chuck, mix lightly, and do not compact. Make 6 equal balls, and shape into oblong patties. Let stand covered with plastic wrap in fridge, at least 30 min.
Brush grill with veg oil. Cut zucchini in half. Then cut length wise into ¼ inch slices. Discard end and side pieces. Using mortar and pestle, pound garlic and salt until paste like. Add olive oil, vinegar, parsley and basil. Mix well. Brush zucchini on both sides with olive oil mix, brush grill with veg oil and grill about 5-10 min on each side, brushing often, to keep them moist. Zucchini will be soft and brown, but not burnt when done. Set aside.
Take meat out of the fridge,
Brush grill with veg oil. Grill patties about 5 min on each side, turning only once.
In the last min of grilling, place bread at the edges of the grill, and lightly toast.
To assemble burger: Open bread by separating the 2 layers, to make it look like a pocket. Place some of the mayonnaise mix on both sides. Place the patty inside, then a few layers of onions on top of patty. Add 2-3 zucchini pieces and a few peach slices on top and serve.
All grills are not created equal. Therefore, setting and timing will vary. These settings and times are approximate. Discretion should be used while cooking.