Better Recipes “Cook Of The Month” Anthony Jacquet
Ok, so it is time for a few changes to this feature! Since we are giving away a weekly contest prize, these winners have become our featured cooks each week. However, I still want to highlight more of our wonderful readers and fans! Therefore, I have decided to change our “Cook of the Week” into a “Cook of the Month” story instead! Makes sense, right? That being said, I want to introduce you to our new “Cook of the Month” Anthony Jacquet!
Actually, let me rephrase, let’s call Anthony “Chef of the Month!” Anthony is a Better Recipes reader and the head chef at the Whisper Lounge – a fantastic restaurant over at The Grove in Los Angeles. He and I were both winners in a lamb burger contest sponsored by Australian Lamb. Right now, we are over in Sydney, Australia to compete against Aussie chefs in a lamb burger showdown!
My winning recipe was Tunisian Lamb Burgers with Harissa Mayonnaise and Orange, Olive and Date Relish. Anthony’s dish is this amazing Australian Lamb Burger with Brie, Cranberry Compote and Roasted Jalapeno Aioli. How good does that sound?! What do you think? Can the two of us take down the competition ‘Down Under?’ Needless to say, I will have tons of stories, recipes, photos and videos to share from this trip when we get back!
Grilled Australian Lamb Burger with Brie, Cranberry Compote and Roasted Jalapeño Aïoli
2 pounds Australian lamb, ground
2 shallots, minced
1 jalapeño, minced
1 teaspoon rosemary, fresh, chopped
1 teaspoon thyme, fresh, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 Brioche burger buns, toasted
2 cups Roasted Jalapeño Aïoli*
2 cups Arugula, wild
8 brie slices, 3-inch by 1/4-inch
2 pounds Cranberry Compote**
Sweet potato fries
To make burgers, combine ground lamb, shallots, jalapeños, fresh herbs, salt and pepper. Form into 8-ounce patties, about 1 inch thick.
Grill patties 2 minutes on one side, then rotate 90 degrees and grill 2 more minutes to create hash marks. Flip burgers and repeat to make hash marks on other side. Remove medium-rare burgers from grill and rest for 3 to 5 minutes.
Spread tops and bottoms of toasted buns with roasted jalapeño aïoli. Cover bun bottoms with arugula, then add burgers and brie. Finish with compote and top buns and serve immediately with sweet potato fries.
*Roasted Jalapeño Aïoli
1 egg yolk
1 teaspoon garlic, minced
2 jalapeños, roasted, peeled and roughly chopped
2 tablespoons lemon juice, fresh
2 tablespoons cilantro, chopped
1/2 cup olive oil
1 cup canola oil
Place egg and yolk in food processor with garlic, jalapeño, lemon juice and cilantro. Start machine and drizzle in olive oil and canola to emulsify. If aioli is too thick, thin with water, 1 teaspoon at a time. Season with salt and white pepper and reserve, refrigerated.
1 pound cranberries, fresh
1/2 cup cranberries, dried
1/2 cup pinot noir
1/2 cup red wine vinegar
1/2 cup Riesling
1 cup sugar
Zest of one orange
5 thyme sprigs
2 teaspoon pink peppercorns
1 Chile de arbol
1 bay leaf, fresh
1 vanilla bean, split lengthwise
Heat a medium saucepan over medium heat. Add all ingredients and bring to a boil. Simmer for 30 minutes, until cranberries have burst open and mixture thickens to a jam-like consistency. Reserve, refrigerated.
3 Responses to “Better Recipes “Cook Of The Month” Anthony Jacquet”