Then top the burger with the thick grilled pear slices,
the brandied fig slices, and a mound of my very special caramelized onions...
Not exact matches
MY «Hamburger Special Topping:» Grill thick
slices of Bosc Pears, skins on, on hot grates just to get grill - marks on (you aren't cooking the pears), and drizzle the grilled pear
slices with a spritz of
brandy and combine with a
slice of marinated black mission
fig from your Asbach Uralt cognac marinating jar.
Make a bruschetta with toasted
slices of black - olive bread, topped with coarsely chopped
brandy marinated black mission
figs, a little chopped oil packed sun - dried tomatoes and chopped green, red pepper - stuffed Manzanilla olives.
OR: Scald a cup of cream in the leftover figgy butter drippings, let reduce a little, mash a couple of macerated
figs from your jar into the cream, and serve the thickened cream over a small dish of
brandy marinated
figs, alongside a half - inch
slice of fresh homemade pound cake served with a smear of crème Anglaise.
Add a few tablespoons of your black mission
fig marinating
brandy jus, and using a rubber spatula, drizzle the drippings over the crown roast stuffing or over the chops or
sliced pork servings.