Beef, Chorizo, Black Bean Burger

I know, it has been a long while since I have blogged. Recently I did some cooking with my Sous Chef. No unveiling yet. Little camera shy. Haha. So this was some quick cooking and didn't quite turn out how I envisioned in my mind, but it was enjoyable when it was put together with all the fixins. My apologies, I don't remember measurements. I suggest just brain storming yourself and adding whatever flavors you like and see what you create.

Chef & Sous' 1st Burger

3 lbs of ground beef of choice
4 Goya chorizo links (casing removed, chopped in food processor)
1 medium red onion chopped
Cumin Powder
Minced Garlic
Black Pepper
Salt
Pimentos, minced
Black beans ,drained and mashed up a bit
Few squirts of Heinz Ketchup
Chopped Parsley

Mayo spread: (Sous Chef gets full credit on this. The best!)

Hellmans Mayo (Only the best)
Garlic
Horseradish
...and a little Japanese twist (some things have to remain a secret)

Fixins:
Hawaiian Bread
Boston lettuce
Thick sliced large Tomatoes
Gouda Cheese
Grilled Pineapple

This made 10 large burgers. The burger was falling apart a little. I forgot to add the soaked up bread cubes with milk. That tends to hold the shape and add a little extra flavor. I would have liked to add some BBQ sauce to it and Cilantro instead. We were going to add a fried plantain on top, but couldn't find any ripened Plantaines at the store. Pineapple and excellant alternative though.

The burger is self explantory on how to prepare. This was a trial and error type burger. I was so sad, but indeed it was quite enjoyable once on the bun, with the this excellent mayo spread..Thanks Sous, and the grilled pineapple.

I encourage anyone to think outside the box and experiment with flavors. Just think of flavors you like to burst out of your burger and create the layers of flavors with spices and assistance of other articles of food. Then layer on the other cast members that make the full presentation.

Most of all, I just enjoyed the whole experience and with company of Guinness and Sous.

Guiso de Maiz

Guiso basically translates into Stew. This typical "Corn Stew" Guiso de Maiz is a traditional Cuban dish I grew up eating. It is one of my favorites. I grew up loving corn and butternut squash. I join the two in this dish and they make a beautiful marriage together. Its a total comfort food. Normally I would cook it in the Fall, but got corn laying around, good way to use it up, very filling and can feed up quite a bit. We serve it with white rice or you may eat it alone. I might add, sweet fried plantains never hurt to accompany this savory yet subtly corn sweet dish. Give it a try.

Guiso de Maiz

1 lb of cubed up Ham
Olive Oil
1 White Onion, chopped
6 Garlic Cloves, minced
1 Green Bell Pepper, chopped
4 Goya Chorizo, sliced
6 oz. Cooking Wine
1/4 tsp. Black Pepper
2 Goya Azafran packets
1 small can of tomato sauce
3 cups Water
4 medium Yukon Gold Potatoes, diced
1 Butternut Squash, cubed
2 cups, fresh cut off the cob corn kernals (you may use frozen)
3 cobs of corn cut split each into 4 mini cobs
2 bay leaves


1. Put enough oil to coat deep pot. Heat up and add the ham, onion, garlic and peppers. Saute for a couple minutes. Add the tomato sauce, chorizo, black pepper, goya seasoning packet, bay leaves, cooking wine, water and potatoes.

2. When potatoes start to become soft add all the corn and squash. Let it cook on low for another 20-30. Serve with rice or eat with a spoon. I'm sure just some good crusty bread would be good with this to dip in. Add some heat to it. Almost put some red pepper flakes, but decided to go traditional.

All I have to say about Cuban food...once you go Cuban..you can't go back. It will open your taste buds to a whole new world of flavors. This was very flavorful and didn't even need salt. The ham has salt in it and cooking wine also. YUMMO!!! Esta bien..as some would say. :)