Have you ever impressed yourself? I mean, the kind of feeling you get where you're just a little ashamed just how much you want to toot your own horn? Your mind buzzes with sinful pride and you look around for people to tell?
Okay, so one of the best parts of having a blog is this is, in fact, that very forum.
Tonight we're perfecting burgers for Sutter Home's Build a Better Burger competition; the deadline is next week. Ordinarily, my meal planning wouldn't have popped up burgers just now, but hey, a deadline is a deadline. I'll take one for the team.
I made an amazing jerk sauce, if I do say it myself, and came to the realization that allspice is the smell I traditionally associate with jerk seasoning. I have no idea how authentic my sauce is, but I sure do like it. Fortunately, I have left overs for later...
The part I'm really proud of, though, is my jicama and carrot slaw. I made a dressing out of a little lime, a little apple cider vinegar, a bit of olive oil and some golden raisins. I pureed it all together with a tiny pinch of salt and a few grinds of pepper and voila, a "creamy," emulsified, sweet, tangy dressing for my slaw. I'm pretty sure it's pretty darn healthy, too. After all, raisins are high in fiber and antioxidants, and have been suggested to slow macular degeneration. That last one might just be a myth, but who knows? No harm done.
I don't have a name for my jerk burger. I had originally had a different ingredient that made the title "Schoolyard Jerk Burger" appropriate, but I edited it out for simplicity and ease of eating. Maybe I'll stick to a descriptive name instead.
How did the burger taste? Sweet, spicy, meaty... but it was missing something. It's a work in progress.