The Entree: Recipes from the 2016 Boiler Culinary Throwdown Champions

Cheese. Meat. Garlic. Sweet potato fries. Yes, you’re going to love this. These recipes come from the entree round of the Boiler Culinary Throwdown last Friday.

The Burger

  • 1.5 lbs. ground beef, 80/20
  • 6 cloves garlic
  • 1/4 red onion
  • 1/3 cup teriyaki sauce
  • 1/3 cup soy sauce
  • 1.5 cup Rice Krispies
  • 2 eggs
  • 4 oz smoked Gouda
  • 4 portabella mushrooms

Marinate the mushrooms in a little soy sauce. Mix the ground beef with remaining soy sauce and teriyaki.

Crush the Rice Krispies in a blender and add to the beef, along with 2 beaten eggs, minced garlic and diced red onion.

Cut Gouda into 1 oz chunks and stuff inside each burger. Cook the burger and the mushroom separately to your desired temperature.

After they are both finished cooking,spread the mayonnaise (see recipe below) on top of the burger and place the mushroom on top.

Pineapple Chutney

  • 1 fresh pineapple
  • 1 red bell pepper
  • 4 scallions
  • Salt and pepper
  • 3 TBSP soy sauce

Dice all the produce and mix in a bowl. Add in salt, pepper and soy sauce. Blend with a pestle to combine. Spoon over the burger.

Sweet Potatoes Fries with Cajun Basil Mayo

  • 3 sweet potatoes
  • 1 large bottle canola oil
  • 1/2 cup mayonnaise
  • 3 large basil leaves
  • 1 clove garlic
  • Cajun seasoning
  • Salt

Bring the whole bottle of canola oil up to temperature, about 350°-375°F in a deep pot. *Use a deep fryer thermometer to stay safe and make sure you don’t burn the oil.

Using the mandolin, slice the sweet potato into shoestring fries. Deep fry until crisp– they should start to turn lighter in color, frying for about 4-5 minutes. Place on a paper towel-covered plate to cool.

For the mayonnaise, finely chop the basil and garlic and mix into the mayonnaise. Add Cajun seasoning and salt to taste. Serve on the side as a dip for the fries, and top the burger with it as well. **Using pesto in place of the basil and garlic makes this mayo SUPER good.

Lemon-Garlic Wilted Spinach Salad

  • 1 bag fresh spinach
  • 1/3 cup olive oil
  • 1 lemon
  • 2 TBSP red pepper flakes
  • 5 garlic cloves
  • Salt & pepper

Pour spinach into a large bowl and squeeze in lemon juice, tossing to coat. Sprinkle in a little salt and pepper as well

Heat olive oil in a small shallow frying pan and add pepper flakes.

Thinly slice garlic and add to hot oil, cooking until just barely browned but not burnt. PLEASE do not burn your garlic, it’s basically a sin and it tastes awful. Immediately remove from heat and add lemon zest.

Pour hot dressing over fresh spinach leaves and toss to coat.

*This recipe is also great with a little shaved Parmesan cheese on top. But let’s be real, a little sprinkle of cheese takes any salad up a notch.

 

All the judges at the throwdown really enjoyed this dish, and we know you will too! Leave comments and let us know how yours turned out!

 

All my love and a little butter,

Olivia Birlson

Senior in Dietetics and the Certificate in Entrepreneurship Program at Purdue University

Cooking Instructor

SAMSUNG CSC

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