|Babe, this burger's for you - from the wonderfully amusing series, Bob's Burgers (no, not Brock's Burgers)|
Normally, we don't make a big deal out of Valentine's Day. It's a ghastly, fake holiday, where the only benefit is the marked-down dark chocolate Dove hearts I get at the store the next day. We both got royally cheated last Valentine's Day -- the Mister had a horrible case of the flu, which seriously knocked him down for days, I'd never seen him that sick in a long time. And we were still in the emotional roller coaster of our beloved Indy's battle with cancer. With every attempt at celebrating special-ness last year -- even our birthdays -- we seemed to be thwarted. I chronicled this Wallowing in Craptacular-ness in this post, if you care to know the gory (not gory) details.
|Caramelized onions, melty Brie, beef patty, between homemade challah buns - Photo by Wasabi Prime|
|Tina Belcher agrees: it's all about the Buns - Photos by Wasabi Prime/screencap from Bob's Burgers|
The beef burgers were inspired by one of my favorite burgers, the Winemaker, originally from Tipsy Cow in Redmond, as chronicled in this past post. The main thing I loved was using brie as the cheese -- it melts beautifully, and gives it a complex, aged flavor. I also like using sprouts, but they were looking a little wilty at the market, so stuck with caramelized onions for the vegetable topping. As you're building the burger, the cheese warms atop the still-cooking meat patty in the pan, as long as you cover it with a metal bowl or some kind of heat-trapping dome. The treat was most definitely the homemade bun; melting butter in the pan and toasting the bun halves brought out the bread's rich flavor and gave the interior a nice crunch.
|Asian-style burger using seasoned ground pork, salted radishes and Sriracha mayo - Photo by Wasabi Prime|
|Tuna tartare that's basically poke tuna - Photos by Wasabi Prime|
It's also a super easy thing to make for a special occasion meal because you can prep it that morning, let it sit in the fridge to allow the flavors to soak in, and there's little to no prep when you're ready to serve it, since it's eaten chilled. You can serve it with toasted bread or potato chips. I wanted to use taro chips, but they were out at the store, so I just got the mixed bag of sweet potato and taro chips, which is nice and colorful. You don't have to serve it atop avocado, but I had one handy, so I chopped it up and laid it down as a "bed" for the tuna, and it tastes wonderful together.
An elegant, no-fuss meal, tuna tartare is the best reminder that we shouldn't wait for special occasions to have special meals. Celebrate whenever you can, whenever you want -- it's a good life, let's enjoy it.
|Here's to you, 2015! - Photo by Wasabi Prime|