asian jewish deli

It has been quite a while since I have updated the blog, but that doesn’t mean I haven’t been cooking! I have been enjoying a number of weeks off of work, spending time with friends, going to Sounders FC matches, and generally trying to keep cool in this sweltering heat.

This week we drove up to Biringer Farm to pick raspberries. The variety was Tulameen, and it made the most delicious jam. Stay tuned for a post highlighting the raspberry jam, along with pictures of the pulled pork butt I am planning to make this weekend.

In the meantime, a rundown of some of the more delicious items from the kitchen.

Short-rib sliders

Strawberry-rhubarb pie

The most marbled and delicious ribeye I've ever cooked

Fried chicken

A preview of Tulameen raspberry jam

The weather today was amazing! I made burgers tonight to celebrate the upcoming spring/summer season. I always grind my own beef, using shortrib. The beef ends up being around 30-40% fat, resulting in a delicious, moist, and fatty burger. I season before grinding the meat, and always add a secret ingredient—anchovies.  The anchovy helps with seasoning and adds a noticeable hit of umami to the patties.

Tonight’s burgers were 3 oz and on Oroweat potato dinner rolls, small enough that I consider them sliders. From top to bottom: toasted potato roll, my own bacon onion jam (amazing, to toot my own horn), raw paper thin onion, Tillamook cheddar cheese, ground shortrib cooked medium-rare, black pepper, Kewpie mayo, potato roll. Sometimes I add romaine, tomato, or bacon but these burgers were really spectacular as is.

Accompanying was Belgian-style (twice fried) truffle fries cooked golden well-done. I made a tartar sauce for the fries, using mayo, sweet pickle relish, preserved lemon, shallot, and vinegar.