Kosher Dosher...“I am a culinary Heretic"

The idea to make a Miso Burger was not by accident. Over the years, I've used Miso used in just about everything, including meatloaf, mayo, glazes, and BBQ sauces. Although I am pretty familiar with Miso, the idea of a burger never entered the horizon until I saw a version on T.V. So, with this innovative concept of Miso-Burgers, I decided to make an amped-up version. What's great about this burger mixture is the option of using any grind or meat. Use store-bought Lamb, Beef, or whatever combo you want. I decided on a Custom Blend of Leg of Lamb, Lamb Breast, and Homemade Lamb Bacon.  Miso is very salty, so be judicious when adding. Add some Miso, Gochujang, Cream or half and Half & Half and some pepper. Mix it thoroughly and adjust for texture by adding some water. I added some water because I believed it needed to be wetter. To adjust for taste and seasoning, make a patty and fry until golden. I thought it was a little salty, so I added some more meat. I wish I could be ...

I made this Lamb Grind for Burgers but I could see using it in many recipes.   Lamb Breast aka Lamb Belly Lamb Bacon Cut into chunks and partially frozen. I used the following ratios: 48% Leg of Lamb, 45% Lamb Breast, and 7% Lamb Bacon. 14 Pounds

This sauce is the bomb!! I've been making variants of Puttnescae Sauces for years ( Link 1 , 2 ), and this one is unique because I think it makes an excellent base for several other dishes. My other recipes were very distinct and encapsulated a specific set of ingredients.  The use of Eggplant enables you could use this as a standalone dish with Pasta, Polenta, Polenta Waffle , Potatoes, or another starch. I tried rice but was not satisfied with the texture. I've also used delicata squash as the starch, and it was superb. The Eggplant, if prepared with the correct technique, will simulate the composition of meat. This is my base recipe, but I rarely ever stick to it 100%. I might a little bit of this or that depending on what I want that day. Note: This recipe might appear daunting to make, but once you Mis En place (get everything in place), it comes together very fast.   How to choose an eggplant? First, make sure the skin is smooth and tight.  And yes, Virgin...

A waffled Polenta is an exceptional canvas to flaunt your favorite dishes, and in this case, it was my Eggplant Puttanesca with Grilled Mediteran Chicken.  Super easy and fast to make, which can be made a day or two in advance.  Add butter and chopped shallot to a saucier with a pinch of salt. Saute until soft and slightly caramelized.  Add the stock or water with teaspoons of salt. Bring to a boil and add the Polenta and keep stirring until creamy. You will know when it's done (about 15-20 min) because it will be very smooth with no crunch. Lower flame/heat to the lowest setting.  Now add Butter, Herb cream cheese, Pecorino cheese, and the seasoning. Taste and adjust for salt, pepper, and other seasonings. Remove from heat, and when it gets between 130-135, it will be time to temper the eggs.  You can adjust this recipe to suit your palate but to make the waffle the bread crumbs and eggs are a must!! Start tempering the eggs by adding 2-3 Tbl of Polenta. After...

I am a massive fan of Pasta Puttanesca , and I often make it for the family. Having the essential ingredients on hand to make this flavor-packed pasta dish makes it very convenient. You know what I mean: You have a craving at Midnight, or a friend drops by you want to make a savory and memorable dish that protrudes with flavor. The boldness and powerful aromas that come from the dish sing OMG!!!  This dish is not exactly a Puttanesca, but it has similar ingredients. Why the meatball? I love meatballs so much I've dedicated a whole article to this delectable ball.  I am going to keep this recipe very simple. This is mostly about taste which is subjective and needs to be adjusted to suit your palate. I've taken notes and weighed just about everything, with some additional tweaks along the way. This recipe is a base and can be modified to suit your needs. The percentages are there for replication and ratio modifications to make fewer or more meatballs.  How to use the ...