The National Culinary Review - July/August 2010

California Avocado Commission

¼-½ t. freshly ground white pepper 2 T. minced cilantro leaves and tender stems 1½ t. sesame oil

Method: Whisk together all ingredients in stainless steel or ceramic bowl.

2 t. salt
10 peppercorns
2 large red onions, julienned
3 T. sugar

Method: Bring vinegar, water, salt and peppercorns to a boil in medium pot. Remove from heat; allow to cool 20 minutes. Put onions in large bowl; pour pickling liquid over onions. Refrigerate at least 1 hour. Remove onions from liquid; toss in sugar.

AVOCADO/HEIRLOOM-TOMATO SALSA 3 large fresh California avocados, small dice 3 heirloom tomatoes, small dice ½ oz. cilantro, minced 1 T. olive oil 1 oz. lime juice Salt and pepper, to taste

Method: Combine avocados, tomatoes, cilantro, olive oil and lime juice in bowl. Season, to taste, with salt and pepper.

Mini Duck Burgers Cindy Pawlcyn, Executive Chef Cindy’s Backstreet Kitchen St. Helena, Calif.

8 small sesame brioche buns, split 1-2 T. butter Shiitake Mushroom Ketchup (recipe follows) 2 cups arugula Chinese-Style Mustard Sauce (recipe follows)

1) Combine duck, scallion, ginger, garlic, 1 T. marinade, salt and pepper in large bowl; mix well. Cover; refrigerate at least 1 hour and up to overnight. 2) Portion duck mixture in 2-oz. (¼-cup) mini patties. Grill over medium-high heat 2-3 minutes per side, basting with marinade. Toast buns; lightly butter. Place burgers on bun bottoms; top each with shiitake ketchup, arugula and drizzle of mustard sauce. Add bun tops.

MONGOLIAN MARINADE

½ cup hoisin sauce

1½ t. sugar

2¼ t. tamari

2¼ t. sherry vinegar

2¼ t. rice vinegar

1-2 scallions, white + light green parts
only, minced
½ t. Tabasco sauce
¾ t. black bean chili sauce or hot garlic sauce
¾ t. grated peeled fresh ginger

2¼ t. minced garlic

SHIITAKE MUSHROOM KETCHUP 1 lb. shiitake mushrooms, stemmed, quartered 2-3 T. olive oil 1 onion, finely diced ½ t. salt ½ t. freshly ground black pepper ¼ cup balsamic vinegar 2 t. minced garlic 2 T. molasses ¼ bunch basil leaves, chopped ¼ cup Mongolian Marinade

Method: Sauté mushrooms in oil until tender. Add onion; cook until translucent. Add remaining ingredients; reduce until mixture coats back of spoon. Refrigerate. Heat to serve.

CHINESE-STYLE MUSTARD SAUCE
¼ cup sugar
2 T. Colman’s mustard powder
1 large egg yolk
¼ cup red wine vinegar
6 T. crème fraîche or sour cream

Method: In double boiler, combine sugar and mustard; whisk to blend thoroughly. Whisk in egg yolk and red wine vinegar. Whisking constantly, cook until mixture is thick enough to ribbon. Cool. Add crème fraîche or sour cream.