MILWAUKEE -- Craving some classic French cuisine? No need to travel to France. Several local eateries will be saying bon appetit at Bastille Days this weekend. Chef Miles Borghgraef joins Real Milwaukee with the details.
Cheeseburger with Red Rock Cheese + Bacon Jam
- 2# Good ground beef, ground fresh that day
- 12 slices, Red Rock cheese
- And for the bacon Jam:
- 1# Cooked bacon, diced
- 2 each red onion diced
- 2 each garlic clove, sliced
- 8oz sherry vinegar
- 1 cup packed brown sugar
- Fresh Thyme, as needed
Sauté the onions in left over bacon fat. Once translucent and beginning to take on color, add the garlic. Cook together for 45-90 seconds. Add the diced, cooked bacon. Mix well. Add brown sugar until dissolved. Add sherry vinegar. Add thyme sachet. Cook together until desired consistency. About that of loose ketchup. Let cool all together and scrape off excess fat on the top. Serve either slightly warm or room temperature.
For the Drinking Vinegar:
- 1pt of strawberries in season, cored and crushed
- 1qt brags Cider Vinegar
- Sugar, as needed
- 1sprig Thai Basil
- Club soda, seltzer or soda water, as needed
- Kewi and fresh berries to garnish
Crush the clean strawberries and add the vinegar and half the Thai Basil. Let sit covered for 3-4 days at room temperature. Add sugar until desired sweetness and strain out any large pieces of strawberries or basil stems. Fill glass with ice and 3/4 of sweetened vinegar mixture. Top with your sparkling beverage of choice(Prosecco is great too) and garnish with remaining basil, and kewi and strawberry slices.