Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes

Ingredients
1/2-pound chorizo sausage, sliced 1/4-inch thick
4 cups mixed greens, rinsed well and dried
1/2 cup julienned sun-dried tomatoes
Sherry Vinaigrette, recipe follows
Salt and pepper
4 ounces Cabrales blue cheese
Croutons, recipe follows


Directions
Heat a medium skillet over high heat, add the chorizo, and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels.


Place the greens and tomatoes in a large bowl and toss with half of the vinaigrette. Season with salt and pepper, to taste, and divide among 4 large plates.


Spread the blue cheese on the croutons. Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons.


Sherry Vinaigrette:


3 tablespoons aged sherry vinegar


2 teaspoons Dijon mustard


Salt and freshly ground black pepper


1/4 cup pure olive oil


Whisk together vinegar, mustard, and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.


Croutons:


8 (1/2-inch thick) slices French baguette


3 tablespoons olive oil


Salt and freshly ground black pepper


Preheat oven to 350 degrees F.


Brush the bread with the oil and arrange on a baking sheet. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes. Let cool.


SOURCE

Chorizo

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Ingredients
1/4 cup rice wine vinegar
1/4 cup chopped fresh basil leaves
1 teaspoon sugar
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk, kernels removed
1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
1 pint Sweet 100 tomatoes or cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for garnish


Directions
Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.


Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.


SOURCE

Blue Cheese- جبنه معفنه, روكفور

L.A. Burger

Directions

Bobby's Perfect Patty

Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

Cheese

Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.

Avocado Relish

Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno,the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.

Watercress

L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.

Tomato

One thick, juicy slice takes the place of ketchup.

Photograph by Steve Giralt

SOURCE

Hamburgers