Friday, September 07, 2012

Flashback Friday - September 7, 2012

This post was originally published on July 27, 2009. I have eaten a ton of blueberries so far this year, but haven't actually cooked with them, apart from some lackluster blueberry muffins (from a Top Cheftestant cookbook, no less). Maybe I should make some more ketchup?
Blueberry Ketchup?

This weekend I got adventurous with blueberries.

I love blueberries and whenever I find them on sale at the supermarket, I buy several pints. They're not just for pancakes and muffins - blueberries are great in sauces and with savory items, too. Plus they're high in antioxidants, so shouldn't one eat as many as possible, especially in season?

I was feeling like a burger, and we had ground lamb in the freezer. What goes with burgers but ketchup? How about blueberry ketchup? And to make it more exotic, I gussied everything up with spices from the East. I stopped short of making my own hamburger buns, but knew we had seeded rye and there's always a selection of cheese in our fridge. Patty melt! Mmmm...always loved those. So here's my version, featuring blueberry ketchup!

The smoky hot mayo and sweet ketchup paired perfectly with the burger, which was somewhat spicy but retained a lot of luscious lamb flavor. I pan-fried the meat but think it would be even better on the grill.

Moorish Patty Melt with Manchego Cheese, Smoky Hot Mayo, and Blueberry Ketchup

1 lb ground lamb
1 T minced onion
1 T minced fresh cilantro
1 T minced fresh mint
1/4 t ground cinnamon
1/4 t ground cumin
1/4 t hot paprika
1/2 t Sriracha or other hot sauce
1/2 kosher salt
1/4 t freshly ground pepper
manchego cheese

Blend first 10 ingredients together and form into patties. Grill or pan fry in a tiny bit of oil until done to your likeness. When burgers are almost done, top with manchego cheese and allow it to melt.

Blueberry Ketchup

1 pint blueberries (about 1 1/2 cups)
1 T minced onion
2/3 cup sugar
1/4 cup red wine vinegar
1 T lime juice
1/2 t ground ginger
1/8 t salt
1/8 t freshly ground pepper
1/8 t ground cardamom

Place all ingredients in a large saucepan. Bring to a boil, stirring until sugar dissolves. Turn down the heat to medium-low and simmer until the blueberries pop and the sauce thickens. Remove from heat. Allow to cool slightly, then pour the mixture into a bowl through a strainer, pressing hard on the solids to mash them. Add the mashed solids to the bowl and stir well.

Pour ketchup into a glass jar or bowl. Chill until thickened, 3-4 hours. Makes about 1 pint.

Smoky Hot Mayo

1/4 t ground chipotle
1/4 t Spanish smoked paprika
2 T mayonnaise (I used Kewpie)

Mix ingredients together in a small bowl. Place in fridge at least 30 mins to allow flavors to meld.

To assemble sandwich:

Rye bread
sautéed onions
thinly sliced fresh tomato and lettuce, if desired

Lightly toast rye bread. Spread generously with Smoky Mayo. Top with lamb patty, sautéed onions, a dollop of Blueberry Ketchup, lettuce and tomato. Top with second slice of toasted rye.

Serve with Blueberry Ketchup for dipping. Serves 2.

I made some edamame succotash and "crash hot potatoes" on the side. (the potatoes were fantastic tasting AND fantastically simple.)

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