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OC Fresh California Burger Directions. Shape 6 ounces of 80 percent lean ground beefchuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking. Your pick: Monterey Jack is a California favorite, but Bill loves this burger with Cheddar, too. Avocado Relish is one of Bill's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper. Watercress or Arugala Greens because L.A. doesn't do iceberg lettuce, so Bill tops off the burger with this peppery green instead. Tomato One thick, juicy slice takes the place of ketchup.
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Garlic and Herb Grilled Sweet Potato Fries Ingredients - 6 large sweet potatoes
- 5 tablespoons olive oil
- 6 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh thyme leaves
- 1/4 teaspoon red chili flakes
- 2 tablespoons finely chopped fresh flat-leaf parsley
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly. Heat the grill to high. While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat. Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.
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OC Fresh Catering 336 Tiffany Circle East. Palm Springs, Ca. 92262 949.335.2430 714.512.6310 Servicing all of Orange County, Riverside County, Coachella Valley and the Inland Empire
Aliso Viejo, Anaheim Hills, Anaheim, Balboa Island, Balboa, Brea, Buena Park, Capistrano Beach, Corona del Mar, Costa Mesa, Coto de Caza, Dana Point, Dove Canyon, Emerald Bay, Foothill Ranch, Fountain Valley, Fullerton, Huntington Beach, Irvine, Ladera Ranch, Laguna Beach, Laguna Hills, Laguna Niguel, Laguna Woods, Lake Forest, Las Flores, Lido Isle, Mission Viejo, Modjeska Canyon, Monarch Beach, Newport Beach, Newport Coast, Orange Park Acres, Orange, Portola Hills, Rancho Mission Viejo, Rancho Santa Margarita, San Clemente, San Joaquin Hills, San Juan Capistrano, Santa Ana Heights, Santiago Hills, Silverado Canyon, South Laguna, Talega, Trabuco Canyon, Turtle Rock, Tustin Foothills, Tustin Legacy, Tustin Ranch, Woodbridge, Yorba Linda, Inland Empire, Corona, Norco, Chino Hills, Covina, Palm Springs, Palm Desert, Cathedrial City, Rancho Mirage, Azusa, Indio, Chino, Sun City, San Dimas, Santa Ana
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