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To
allow our staff to spend holidays with friends and family,
Tarbell's takes off seven days a
year:
New Year's Day
Memorial Day
Independence Day
Labor Day
Thanksgiving
Christmas
And Super Bowl Sunday for our
Annual Staff Appreciation Party!
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SUMMER BURGER BUFFET
Serves 6 to 8
THE BURGERS
4 lbs ground sirloin – ask
butcher to grind it twice
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Shape sirloin in 6 to 8 large
burgers, being careful not to handle it too much.
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Preheat barbecue and cook
burgers until desired doneness, turning once; do not press down on
them with the spatula.
(If it's too hot out there, you can also cook on the stove. Use a
pre-heated grill or
sauté pan over medium-high heat.)
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Arrange on a serving
platter in the center of the buffet.
THE BUFFET
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Rich Man’s Burger
Arrange bowls of
Caramelized Onions,
Crispy Prosciutto,
&
crumbled
Bleu Cheese
on the buffet. |
Caramelized Onions
3 yellow onions, peeled,
cored, and finely diced
1/4 cup Canola oil
1.
Heat large sauté pan over medium-high heat.
2.
Add Canola oil and toss onions to coat.
3.
Cook 1-2 minutes until onions start to color.
4.
Reduce to low heat and cook for 45 minutes, tossing every 3-5 minutes.
5.
Remove from heat and let cool slightly before serving.
Note: Onions may be made
ahead of time and reheated over low heat.
Crispy Prosciutto
1/4 lb prosciutto, cut into
thin strips
1.
Preheat oven to 3500.
2.
Line a flat baking sheet with paper towels and distribute prosciutto
slices evenly on pan.
3.
Place another baking sheet on top of the prosciutto.
4.
Bake for 13 minutes, until the fat has rendered and the prosciutto is
crisp.
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All American Burger
Add a bowl of
BBQ Sauce and
a platter of sliced
White Cheddar Cheese.
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Tar’s BBQ Sauce
2 cups marinara
1/2 cup soy sauce
1/2 cup ancho chile puree
1 T Worcestershire sauce
1-1/4 cup molasses
1.
Combine all ingredients and season to taste with salt.
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Southwestern Style
Display some colorful
Salsa Verde and provide
Manchego Cheese |
Salsa Verde
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1/3 cup pumpkin seeds
1 tsp ground cumin
3 cups cilantro, leaves only
1/4 tsp pepper
4 T water |
Pinch of fresh oregano
1 small garlic clove
2 T fresh lime juice,
plus additional if needed
1/3 cup Canola oil |
1.
Over low heat, toast pumpkin seeds for 10 minutes until golden and
puffed
2.
During last 1-2 minutes, discard any burnt seeds and add the cumin to
toast.
3.
Place all but oil and pumpkin seeds in blender; turn on high.
4.
With blender in motion, slowly add oil and pumpkin seeds
5.
Taste and add more lime juice and salt if needed.
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The Italian Job
Add bowl of homemade
Marinara, fan slices
of Fresh Mozzarella
around platter,
and provide fresh
Basil Leaves for garnish. |
Tar’s
Marinara
1 cup red wine
2 organic tomatoes, chopped
1/4 tsp very old balsamic vinegar
1 T each chopped fresh oregano
and parsley
Sauté onion in olive oil until transparent,
3 to 4 minutes.
Add garlic and stir for 1 minute.
Add all ingredients except parsley
and oregano.
Simmer for
one hour.
Puree in a food processor or blender until
smooth.
Add oregano and parsley,
and salt and pepper to taste
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1/4 cup extra virgin olive oil
1/2 white onion, finely chopped
2 cloves garlic, minced
1/4 tsp soy sauce |
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