When you mix an athlete, a nerd, beer, and good ingredients this is what you get.

Sunday, July 1, 2012

Chorizo Burger Sub


Yesterday was both chill and also legit too. So many bro moments I can't even keep my head on straight when I think about the moments. But the real reason why yesterday was chill was Chorizo Burger Sub.



We started the dish by drinking 3-4 beers. Primed by 11:30am, we finally made it to the kitchen to pull together the chorizo and salsa. I tossed ground pork butt, hamburger, cider vinegar, red chile powder/cayenne/garlic/paprika/sugar/salt/oregano into a bowl. Mixed it together and let it sit in the fridge.

For the salsa we started off by boiling jalapenos, tomatoes and onions. We put everything into the food processor with some cilantro/chipotle peppers/adobo sauce and created that black goo in Prometheus. Before the liquid death could eat through the walls of the processor we cut the heat with some plain greek yogurt. In the kitchen (and additionally also in life), sometimes you have to think on your feet.


Many beers later it was time to toss the burgers on grill. We threw Manchego/Salsa Jack cheese on top.





 The time had finally come. We pulled the burgers off and gently placed everything onto a baguette.

Getting chill.


 Chiller.

I had to put on a lax pinnie to upload this pic.


Well ladies and germs, that does it for me. Until next time,


Guy Fieri

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