Tuesday, November 11, 2014


2 tablespoons ground California (dried Anaheim) chilies
1 tablespoon ground dried guajillo chilies
1 tablespoon ground pasilla (dried chilaca) chilies or ground ancho (dried poblano) chilies
2 teaspoons kosher salt, in all
1 teaspoon freshly ground black pepper
2 pounds sashimi-grade yellow fin tuna steaks or medallions
1/2 cup chopped cilantro, in all, plus six sprigs for garnish
4 cloves garlic, minced, in all
1/4 cup plus 2 tablespoons good quality tequila, in all
2 tablespoons fresh lime juice, in all
2 tablespoons toasted sesame oil, in all
2 tablespoons minced shallot
1 ripe California avocado
12 slices center-cut bacon
1/2 cup heavy cream
1 cup shredded Queso Chihuahua or Monterrey Jack cheese
2 roma tomatoes (preferably vine-ripened), seeded and chopped
1 4.5 oz. can chopped mild green chilies
Canola oil
6 kaiser rolls

Combine well in a small bowl the ground chilies, 1 teaspoon of the salt, and the pepper.

Cut the tuna into rough cubes equal to its thickness. Pulse tuna in a food processor until it has the look of ground beef. Depending upon the size of the food processor, this may require two batches. Transfer tuna to a large bowl and combine with 1/2 of the ground chile mix, 1/2 teaspoon of the salt, 1/4 cup of the cilantro, 2 cloves of the minced garlic, 2 tablespoons of the tequila, 1 tablespoon of the lime juice, 1 tablespoon of the toasted sesame oil, and the minced shallot. Form 6 patties, approximately 1 inch thick. Transfer to a plate and refrigerate for at least 30 minutes.

Halve and pit the avocado. Carefully scoop the halves out of the rind with a large spoon. Slice each half lengthwise into (at least) 9 thin slices. Place slices in a shallow bowl and sprinkle with the remaining 1/2 teaspoon of salt and 1 tablespoon of lime juice. Gently toss the slices to coat, cover, and set aside.

Preheat the remaining 1 tablespoon of toasted sesame oil in a heavy-bottomed skillet on a side burner or directly on the grill racks over medium heat. Spread the remaining 1/2 of the ground chile mix on a plate and press the bacon slices into it, coating both sides. Fry the bacon in the skillet until crisp, turning at least once. Do not char. Transfer bacon to a paper towel to drain. Remove skillet from heat. Carefully tilt skillet and soak up any pooled bacon grease with a handful of paper towels, leaving a thin coating of bacon grease (about 1 tablespoon) and all browned bits (fond) from the bacon and chilies. Add the remaining 1/4 cup of tequila to the pan and ignite the tequila with a long lighter or match. Gently shake the pan until the alcohol burns out. Return the pan to the heat and add the heavy cream and the remaining 2 cloves of minced garlic. Bring to a boil and whisk until thickened, about 5-7 minutes. Pan sauce should be a rich orange color. Remove skillet from the heat. Stir in remaining 1/4 cup of cilantro, the shredded cheese, the tomatoes, and the canned green chilies. Cover and set aside.

Preheat grill over medium-high heat. Brush racks with canola oil. Brush tuna burgers on both sides with canola oil. Grill tuna burgers 2 1/2 minutes per side for medium rare. Remove to a plate and loosely cover with foil.

Brush bun faces with canola oil. Toast on grill. Do not allow to char.

With a rubber spatula, spread the pan sauce on the inside faces of the bun bottoms and tops. Divide avocado slices among bun bottoms, 3 slices per burger. Place the burgers on the avocado slices. Place 2 bacon slices in an X on each burger. Halve the burgers and secure with toothpicks. Garnish with cilantro sprigs. 

bacon recipe source: Sutter Home Family Vineyards, 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

No comments: