Gourmet Productions Blog - Chef Jim

How to Make Good Hamburgers

Tue, 15 Jun 2010 15:49:00 -0700

Each grilling season I set out to nail down that perfect patty. I pause and reflect on what I learned from last year. I buy lean ground beef instead of extra lean, about 12% fat. I shape the burger and make sure it is evenly flat, if anything, a little thinner in the middle. Season it well with salt & pepper. I get the coals super hot and fire away, flipping only once. I watch them like a hawk while I sip a gin and tonic. Serve it up on a grilled bun with caramelized onions. Tasty!

Calling all foodies

Fri, 23 Apr 2010 12:30:00 -0700

Last weekend, Vicky and I took our first trip to the PSU Farmers Market. Typically we get there early with a get in, get out approach. Thinking there was not much being unearthed this time of year, we got there at 11:00. Portland was out in droves and the lines at some booths were lengthy! As they say in the food biz, "long line, good sign". So, if you've ever been to our store in Lake Oswego at lunchtime, you'll know what it means- good food is there for the getting. You'll see a lot of green on our menu these days, after all, it is spring!

How to cook collard greens

Fri, 15 Jan 2010 12:41:00 -0700

We went to a friend's house for gumbo last week and she prepared a big pot of tasty collard greens with

slab bacon. I've made them at home in my handy dandy dutch oven. I start by washing the greens well

and cutting out the center stalk. Then, I saute chopped onion, a tiny amount of dried crushed chili, and

the greens in a bit of oil. I add stock, cover it and cook for a half an hour at least. It is a bit healthier

version and still soul satisfying. Greens grow so well in the Pacific Northwest; I say enjoy them year

round!

Let's Party This 4th!

Wed, 24 Jun 2009 13:58:00 -0700

If there was ever a year where Americans need to come together and celebrate our country’s independence, 2009 is it. Let’s party!

Let’s forget the housing market, job market, stock market and just go to the local farmer’s market to get the fixin’s for an All-American BBQ. Let’s get out, visit with family, friends, and neighbors, watch an awesome fireworks display and PARTY!

Happy Independence Day from Gourmet Productions

Jim’s Grilled Corn-on-the-Cobb

Peel back husks (don’t fully remove) and remove silk as best you can. Soak corn in cold water for one hour. Drain corn and shake excess water off, then pull husks back over the corn. Place on grill, but not in direct contact with flames, and cover. Cook for 15 minutes, turning every five minutes (if you forget to turn because you are partying too much, it will still turn out well). Remove from grill, remove husks, load the cobbs up with butter, salt and pepper and enjoy!

All in a Weekend's Work

Mon, 15 Jun 2009 13:40:00 -0700

My weekend list:

1. Have a soak and a wrap at Bonneville Hot Springs

2. Go to Portland Center Stage Storm Large's show

3. Smoke some ribs

4. Pick up cherries at King Farmer's Market

5. Brine grass-fed pork to smoke Monday night

6. Enjoy Chips and Dip at Ten 01

Happy to report I did it all and even had time to take a nap. Let the work week begin!