MyrtleBeachRestaurantNews.com

Ultimate Chorizo Burger

Chef Megan Beuth was making these at the U.S. Foodservice Show held March 12 at the Myrtle Beach Convention Center. All the food brands indicated in the ingredients list are available through U.S. Foodservice.

1 pound Cattleman’s Choice Ground Angus Chuck

1 pound Chorizo Sausage

1 tablespoon vegetable oil

1 medium Cross Valley Farms Onion, chopped

1 Bellagio Roasted Red Pepper, quartered

1 cup Monarch Ranch Dressing

1 pinch powdered saffron

1 tablespoon Monarch Spanish Paprika

1 tablespoon vegetable oil

3 medium Cross Valley Farms Onions, sliced

1 tablespoon brown sugar

Monarch Salt and Pepper, to taste

4 Le Bus Brioche Buns

1 tablespoon Glenview Farms Butter, softened

4 ounces manchego cheese, grated

In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.

Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and sauté until tender. Transfer the onion to a blender, and add the red pepper, ranch dressing, saffron and paprika. Pulse until fairly smooth. Refrigerate until needed.

Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.

Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns. Place burgers on the grill, and cook for 5 minutes per side, or until desired doneness. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.

To plate, place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

White Chocolate Grit Cakes with Seasonal Fruits and Raspberry Coulis

Chef Kimberly Brock-Brown is a partner of Food Fetish, a specialty food distribution business in North Charleston.

2 cups stone ground white grits

8 cups milk

1 pinch salt

1 vanilla bean

8 ounces white chocolate

Seasonal fruits

Raspberry coulis

Prepare grits according to the package cooking instructions and add the split/scraped vanilla bean. When the grits are done, remove heat and stir in the white chocolate. When melted and fully incorporated, fill prepared dishes or flexipans. Let the mix chill and set. Warm before service. Serve with seasonal fruits and coulis.

Ring of Kerry Rustic Casserole

Chef Rayde Tompkins

Quality Sales & Marketing, Cornelius, N.C.

This recipe earned Chef Tompkins $500 for his favorite charity, Chosen Children Ministries. Chef Tompkins said he spent “the best Christmas of his life” in Nicaragua helping children through this charity.

1 corned beef brisket

1 head cabbage

2 onions

1 bunch leeks

3 bell peppers

4 pounds Lamb’s Natural Chips (crispy-fried potato slices)

1 package pepper gravy

16 ounces Ken’s Dijon Mustard or Ken’s Honey Mustard

2 tablespoons Ken’s Hot Bacon Dressing

Cracked black pepper, to taste

Scallions and baby carrots, for garnish

Hot crusty bread

Guinness Butter

Cook brisket and cut into flat quarter-size chips.

Cut cabbage into small cubes about the size of a quarter. Cut vegetables in like-size pieces.

Line the bottom and sides of a casserole pan with potato slices.

Prepare the gravy as directed, substituting 16 ounces of the water with the Ken’s mustard.

Lightly sauté veggies and cabbage in 2 tablespoons hot bacon dressing. Add 1 quart water and the corned beef chips. Simmer 10 minutes, stirring frequently. Add 1 cup of the gravy sauce; stir and remove from heat. 

Spoon the corned beef/gravy mixture over the potato slices in the casserole pan. Garnish with scallions and baby carrots. Serve with hot crusty bread and Guinness Butter.

Baked Stuffed Mushrooms

Chef Todd Tavares, owner of Crosswinds Catering, prepared these for presidential candidates Hillary Clinton and Barack Obama on Jan. 21 when they were in Myrtle Beach for a Democratic debate.

Button mushrooms, medium-size, about as big as a silver dollar

Asiago cheese

Bacon, cooked and chopped

Scallions, finely chopped

Olive oil

Freshly grated Parmesan cheese

Hollow out the mushrooms and finely chop the stems. Put the Asiago cheese in a food processor and crumble it up. Mix together the chopped mushrooms, cooked bacon, scallions and cheese, and stuff this mixture into the mushroom caps. Place the mushrooms on a baking sheet and brush with olive oil. Sprinkle the tops with freshly grated Parmesan cheese. Bake at 350 degrees for about 40 minutes, or until the mushrooms’ tops are golden brown.

Maryland Crab Chowder

This recipe from Chef Larry Knapp of Bovine’s in Murrells Inlet is the perfect antidote to raw and chilly weather. Making this would be a fine way to spend the afternoon.

6 pounds crabmeat

2 cups onions, diced

1 ½ cups red pepper, diced

2 cups celery, diced

2 cups carrots, diced

3 cups tomatoes, diced

6 cups potatoes, diced

3 cups tomato paste

4 ½ cups tomato juice

2 cups white wine

3 quarts each chicken and shrimp stocks

3 tablespoons thyme

5 tablespoons Fin and Claw seasoning

2 tablespoon black pepper

1 teaspoon crushed red pepper

1 teaspoon salt

3 bay leaves

1 bulb roasted garlic

¼ cup butter

In a large stock pot, melt butter over medium heat and sauté the onions, celery, red peppers and carrots for about 5 minutes. Add roasted garlic and cook for 2 more minutes. Add thyme, black pepper, crushed red pepper, salt and Fin and Claw. Add tomato paste; stir until it starts to darken. When it turns a dark red color, add wine to deglaze. Make sure to loosen everything off the bottom. After the wine has cooked off, add tomato juice, chicken stock, shrimp stock, diced potatoes and bay leaves. Bring to a boil; reduce heat for about 20 minutes. Add crabmeat; cook 10 more minutes or until potatoes are soft. Check seasonings to taste and serve.

5 cups warm water

1/8 cup vinegar

Oat bran