DENVER — Chief Meteorologist Dave Fraser featured quinoa slider burgers, salt boiled new potatoes and lemon orzo salad, along with garlic butter dipping sauce and Sriracha mayo dipping sauce.
The recipes appear below.
Slider Bar: Quinoa Slider Burgers
- 1¼ cup rainbow quinoa, rinsed
- 2¾ cups vegetable stock (low sodium)
- 1 teaspoon sea salt
- 2 tablespoons Dijon mustard
- 1 medium red onion, chopped
- 5 garlic cloves chopped
- 3 fresh green onions, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 teaspoons ground cumin
- ½ teaspoon ground fennel seeds
- 2 teaspoons smoked paprika
- 1 egg white
- ⅓ cup quinoa flour
- 16 whole-wheat slider buns, toasted
- 1 ½ cups arugula
- ¼ cup pickled radishes (See Instruction #8 below)
- 16 kosher dill petite pickles
- Preheat grill to medium heat.
- In a saucepan, bring quinoa, vegetable stock and sea salt to a boil. Reduce to a simmer, cover, and cook until liquid is absorbed, about 20 minutes. Remove from heat and allow to cool.
- Meanwhile, place next 11 ingredients (through egg white) in a food processor or blender and mix until combined.
- Add the seasoning mix and the quinoa flour one spoonful at a time to the cooled quinoa. Mix to combine.
- Roll and mold the mixture into 16 ¼-inch patties, and place them on a parchment-lined baking sheet.
- Place the patties on a well-oiled grill and cook for approximately 10-12 minutes per side.
- To assemble, layer each bottom bun with arugula, a patty, pickled radishes, the top bun and a toothpick-speared petite pickle.
- PICKLED RADISHES – MAKE AHEAD!
Ingredients: 10 red radishes, trimmed, unpeeled, quartered; 10 garlic cloves; 1 teaspoon whole black peppercorns; 2 cups distilled white vinegar; 1 teaspoon kosher salt; 1 teaspoon sugar.
Preparation: Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.
Salt boiled new potatoes
- 4 pounds small potatoes, such as baby Yukon gold, purple Peruvians, reds
- 2 1/4 cups kosher salt
- Put the 8 cups water and the salt in a large pot. Stir until salt stops dissolving. It will not all dissolve, this is good! Add potatoes, cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
- Drain the potatoes in a colander and shake to remove excess water. Let the skins dry on a sheet pan to let the salt crystallize. Serve warm.
Cilantro mojo dipping sauce
- 3 large garlic cloves, roughly chopped
- 1 serrano pepper, seeded and chopped
- Leaves from a bunch of fresh cilantro, roughly chopped
- ½ teaspoon freshly ground cumin
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 2 teaspoons red wine vinegar
- Put the garlic, serrano pepper, and 1 teaspoon salt on cutting board and chop into a paste.
- Add the cilantro leaves and mix until blended.
- Add the cumin, and gradually mix in the oil to make a smooth sauce.
- Just before serving, add the vinegar. Season with salt and pepper.
- Serve in bowl for dipping.
Garlic butter dipping sauce
- 1 1/2 sticks unsalted butter
- 4 cloves garlic, coarsely chopped
- Kosher salt and freshly ground pepper
- Melt butter in a small sauce pan and add garlic. Cook for a minute longer and then take off heat. Season with salt and pepper and serve in bowl for dipping
Sriracha mayo dipping sauce
- 1 part sriracha
- 3 parts mayo
- Mix and add to bowl for dipping.
Lemon orzo with asparagus, peas and favas
- 12 oz. orzo
- 1 bunch fresh asparagus, cut into 1-inch pieces
- 1 cup fresh peas
- 1 cup fava beans
- 1 Tbsp. fresh mint chiffonade
- 1 lemon, zested and juiced
- 4 Tbs. extra virgin olive oil
- 1 clove garlic, minced
- 2 Tbs. fresh parsley, minced
- Kosher salt
- Fresh ground pepper
- Grated Parmigiano Reggiano
- Bring a large pot of water to boil. Add a tbsp of salt to it.
- When water boils, add asparagus and blanch, about 2 to 3 minutes.Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. Repeat process with peas and favas.
- Now cook the orzo per package instructions. When tender, drain and place in a large bowl.
- Add blanched asparagus, peas and favas.
- Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables.
- Stir in parsley, mint and grated Parmigiano Reggiano.
- Serve immediately or let cool and serve cold.
The pairings came from King Soopers.
Wine: Underwood Pinot Noir. A medium bodied, earthy red to handle the vegetable notes in the burger.
Beer: Left Hand Introvert Session IPA . Light hops will enhance the savory notes from the slider.