Mr. and Mrs. Champagne recently invited us over for dinner to give us tips on our upcoming Bali honeymoon. What we didn’t expect was the amazing multi-course spread they put on for us. We were greeted with lemon lime sparkling water and started the meal off with crudite with tzatziki and babaganoush dips. Next, we were served bacon wrapped dates hot out of the oven. The main meal was a gourmet burger a la Bobby Flay and Scott was gracious enough to send me the recipe (see below). The piece de resistance was a cookie monster a la mode (um no incriminating recipe) that we may or may not have devoured.

Louisiana Burger (from Bobby Flays Burgers, Fries, and Shakes)

Spicy Remoulade
1/2 cup mayonnaies
2 tsp Dijon mustard
2 tsp whole-grain mustard
1/2 tsp hot sauce
5 cornichons, diced
1 green onion, white and pale green parts, finely chopped
1 tbsp finely chopped fresh flat leaf parsley leaves
Kosher salt and freshly ground black pepper

• Whisk together the mayonnaise, Dijon mustard, whole-gran mustard, hot sauce, cornichons, green onion, and parsley in a small bowl.
• Season with salt and pepper.
• Cover and refrigerate for at least 1 hour and up to 8 hours.

Burger
1 tbsp sweet Spanish paprika
2 tsp freshly ground black pepper
2 tsp kosher salt
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
1 1/2 lbs ground chuck
1 1/2 tbsp canola oil (or EVOO)
1 red onion, peeled and cut into 1/4-inch thick slices

• Stir together the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl.
• Mold the meat into 3/4-inch-think patties and make a depression in the center with your thumb.
• Season one side of the patties with the spice mixture, making sure to rub the spices into the meat.
• Heat the oil on high in a saute pan, preferably cast iron, until the canola begins to simmer or just before EVOO starts to smoke.
• Cook the burgers spice side down until they are slightly charred and the spices have formed a crust (about 1 1/2 minutes).
• Turn the burgers over and continue cooking until slightly charred on the second side (about 4 minutes for medium rare).
• Remove the burgers to a plate and tent loosely with aluminum foil.
• Add the red onion to the pan and cook over medium high seat until slightly softened, about 2 minutes per side.
• Serve the burgers (on a bun or over a bed of lettuce) with the onion slices and remoulade sauce on top.

3 Responses to “Champagne Dinner”

Xuan
August 12, 2011 at 7:50 AM

How do I get a reservation at this new restaurant Maison de Champagne?! That looks fantastic.

Jason
August 12, 2011 at 9:04 AM

My first picture of the “cookie monster”. It looks better than I imagined!

Scott
August 12, 2011 at 9:28 AM

Wow! Ruth is quite the food photographer! I think you have a third career waiting for you if this Crossfit thing doesn’t work. I thought the dinner tasted good…. but the pictures look even better!

Xuan, we are always taking reservations for my brother!! We just need to make your boss let you out of work before midnight!

Jason, I bet Michelle could be convinced to make some more cookie monsters if a certain pretty little pregnant lady had a sudden craving.

I think we need a good excuse for another CFI pot luck. Any ideas? We can always just celebrate the fact that Scott is hungry. Is that enough reason to convince Alia to make that mango tart again?? Let’s brainstorm so we can do something when Ruth and Sean return from their honeymoon.