The Archive of Good Times

Welcome back to our “Two Michelin Star” restaurant in Estrela! Today I’m going to be giving away one of my very best recipes, and that’s my Chêzburgezinhas recipe. What inspired me for this post was that despite the economic crisis sweeping the world, people can still come together and give thanks for what they have and share a happy feast in good cheer.

Chêzburgezinhas e Stir Fry (Picante)

Due to the harsh austerity measures enacted here in Portugal, utilities and groceries have all gone up in price. I personally am against austerity measures as a way to pay off sovereign debt. A much more “meritocratic” way to pay off sovereign debt would be to make political leaders and central bank managers personally liable. Maybe then they would be more responsible with taxpayer money. But I digress! I have to yell at my students enough to shut up about the crisis.

Students: The Crise! TEH CRISE!!!

Me: OK LET’S NOT TALK ABOUT THE CRISIS. JOANA, CAN YOU ASK FILIPA WHAT SHE DID YESTERDAY?

And so on…

Sandra, Me, and the CHEF apron

Our good friend Sandra came over with her huge dog Poeta. Poeta is Mia’s BFF apparently, and the two dogs have to be sequestered outside on the balcony or else they would destroy everything in the house. Dinner was comprised of the Chêzburgezinhas, spicy vegetable stir fry, and toasted and buttered Pão de Leite (milk bread). While I was cooking Sandra and Stefi were dancing to house music in the background. We then came up with a great new Food Network show: I cook, explain the method, and try to keep a straight face while they dance and drink wine. We have to come up with a good name though in order to pitch it to the Food Network, any suggestions? And now here’s what you’ve been waiting for, the Chêzburgezinhas recipe.

Receita das Chêzburgezinhas:

500-700 grams ground veal or beef, preferably 80/20 meat to fat ratio.

Beer. Preferably Super Bock or other lager will do.

Swiss or Provolone Cheese.

Pão de Leite or regular hamburger buns.

Sesame Seed Oil, Worchester Sauce, Soy Sauce, Hot Sauce (Tabasco or equivalent), Butter, Coarse Sea Salt, Pepper, Garlic, Green/Red Bell Peppers, Onions, Rosemary, and Paprika.

METHOD:

In a food processor, blitz 3 cloves of garlic and a quarter of a red or green pepper until very finely minced. Combine with ground beef/veal, 2 Tbsp sesame seed oil, 1/4 cup Worchester Sauce, 1/4 cup soy sauce, 1/8 cup hot sauce, minced garlic & bell pepper, pepper, sea salt, rosemary, and paprika to taste in a large mixing bowl. Use your hands to mix it all in very well. Form into burger sized patties. Set aside in a tupperware for 3 hours to marinate.

In a very hot grill pan (cast iron pan with raised grill hashes) place the burgers and cook for 5 minutes on the first side. You may want to put some sesame or other high heat oil in the pan first if you don’t want very distinct grill marks on your burgers. Add some onions and bell peppers to the pan so they can grill too. After 4-5 minutes flip them over. Grill for another 2 minutes. Fold the pieces of cheese into small squares and place them in the center of each patty. Splash about 1/2 cup of beer into the grill pan and quickly cover the pan to let the burgers steam in the beer. Turn the heat down to medium and cook for another 4-5 minutes.

When the burgers are 3 minutes from being done, butter your buns and place them on a cookie sheet and put it into the oven on broil. Keep an eye on it so it doesn’t burn.

Serve the Chêzburgezinhas with the toasted buns, grilled veggies, and condiments.

There you have it! Use it wisely!

Bon Appetite!

Cheers!