TORRANCE TRIBUNE October 9, 2014 Page 5 Malbec Burgers with Creole Mustard Tomato Jam For Burgers • 1/2 pound ground lamb • 1/2 pound ground pork • 1/2 pound ground beef (85 percent lean) • 1/2 cup panko breadcrumbs • 1/2 cup roasted tomatoes, finely chopped (approximately three to four plum tomatoes roasted with a drizzle of olive oil until soft) • 1/3 cup flat leaf parsley, finely chopped • 1/4 cup roasted garlic, finely chopped (approximately a head of garlic roasted with a drizzle of olive oil until soft, then squeezed out of skin) • 3 tablespoons sun-dried tomatoes, finely chopped • 3 tablespoons roasted red peppers, finely chopped • 2 tablespoons fire-roasted poblano chilies (packed in olive oil), finely chopped • 1 egg • 1/2 cup Alamos Malbec • 2 teaspoons brown sugar • 1 1/2 teaspoons paprika VALENTINO♥ S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1399 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 10/23/14. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 10/23/14. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Ingredients • 1 1/4 teaspoons red pepper flakes • 1/2 teaspoon sea salt • 5 Kaiser rolls for entree size burgers or 10 small potato rolls for sliders, split, toasted and lightly buttered • Olive oil • Watercress and sliced tomato for topping burgers For Jam • 1/3 cup Alamos Red Blend • 1/3 cup crushed grape tomatoes • 2 1/2 tablespoons blackberry or raspberry jam (with seeds) • 1 teaspoon fresh cracked black pepper • 1 teaspoon sea salt • 1 teaspoon garlic powder • 1/2 teaspoon onion powder • 1/3 cup stone ground or Creole mustard Directions For Burgers Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix all burger ingredients, except rolls and olive oil, using your hands until evenly incorporated. Make into five large (entree size) or 10 small (slider size) patties and set aside. Over high heat, heat an oven safe pan until drops of water skitter across its surface. Pour in enough olive oil to coat bottom of pan by 1/4 inch. Heat oil for 30 seconds. Place patties in pan, working in batches if necessary. Cook patties until browned on bottom and then flip and brown the other side. Remove burgers to baking sheet lined with aluminum foil. Repeat until all burgers are browned. Place burgers in preheated oven for roughly 5 to 7 minutes for medium doneness. Place on grilled buns and top with watercress, sliced plum tomato and Creole Mustard Tomato Jam. Serve hot. For Jam Cook down all ingredients except mustard in a small saucepan, stirring constantly until thick and relatively uniform in consistency. Mash all bits of tomato into sauce. Remove from heat and place in a nonreactive bowl to cool. When just above room temperature, stir in mustard. •
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