Santa Cruz Mountainsby: Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. Greg has worked at several other restaurants in the Los Gatos area and is currently the Executive Sous Chef at The California Cafe.
Ingredients:
3 T. canola oil
2 yellow onions, cut in half and into 1/8 inch slices
5 T granulated sugar
2 T BARGETTO Malbec
2 T butter
1/2 c crumbled blue cheese
1/4 c heavy cream
1 t. freshly ground black pepper
1 pound ground chuck
salt and pepper to taste
Procedure:
For Carmelized Onions:
1. Heat medium saute pan with oil over medium high heat.
2. When oil is smoking hot add onions and season with salt and pepper.
3. Saute onions for 8 minutes stirring occasionally.
4. Stir in sugar and cook 5 minutes or until golden brown.
5. Add BARGETTO Malbec.
6. Cook onions for 2 minutes then remove from pan.
For Black Pepper Clue Cheese Sauce:
1. Melt butter in 2 quart pot over medium high heat.
2. Stir in crumbled blue cheese.
3. When cheese is almost melted, whisk in cream and pepper.
4. When sauce comes to a boil reduce heat and simmer until thick.
5. Keep warm on low heat.
For Chuck Burgers:
1. Season ground chuck with salt and pepper and form into four 1/2 inch thick patties.
2. Grill burgers for 4 minutes per side (for medium rare).
3. Place burgers on toasted buns then add onion and finish with blue cheese sauce.
Serves 4.
