Rocking Breakfast – Recipe #11

This month I’m excited to bring you not just one, but two recipes from chef Josh Coletto. Typically, we’ve shared recipes from the previous month’s Rock N Roll Brunch to help remind people that the next one is coming up this Sunday.

Except in September, the post came after a long hiatus where among other things Josh slaughtered a pig. So last month the recipe was for a pork liver pate. This time, Rock N Roll Brunch is hot off the heels of a special burger night Josh put together at The Low Beat, so our recipes have something to do with that.

I’ll let my pal the chef explain it.

Occasionally I will do other things besides brunch, last sunday night it was hamburgers and music. Aside from seeing some musicians I really enjoy, I was making a few different fancy burgers out of the kitchen. Not a lot of people came out, but those who did were super stoked.

Here’s a couple recipes for burger toppings that are a bit different than your usual catsup.

Pickled Grilled Onions
2 red onions
2 cups apple cider vinegar
1 cup water
2 Tablespoons salt
3 Tablespoons sugar
1 cinnamon stick
2 bay leaves
1 teaspoon yellow mustard seed
1 teaspoon black peppercorns
1 teaspoon red pepper flakes

1) Preheat a grill on high heat (or a grill pan can work inside). Peel the onions whole and slice into ¼ in thick rings.

2) Grease grill lightly and grill onions just until there are some nice grill marks but they aren’t too soft. Remove from grill and place into a 1 quart glass jar.

3) Combine the rest of the ingredients and bring to a boil, make sure the salt and sugar and totally dissolved. Allow to cool for a couple minutes.

4) Strain the still warm liquid over the onions in the jar, throw in the cinnamon stick. Allow to sit at least a week in the fridge, or longer to bring all the flavors together.

5) Throw on top of everything you eat

Burnt Jalapeno Aioli
8 jalapenos
2 cloves garlic
2 limes, juiced
3 egg yolks
3 cups grapeseed or other mild oil
salt and pepper

1) Heat a grill on high heat, place whole jalapenos on grill and allow to turn black on all sides.

2) Remove jalapenos to cool for a few minutes and cut the stem off. Remove some of the seeds depending on how spicy you can handle (Leave at least 2 with the seeds in!). Leave the black skin on.

3) Place the jalapenos, garlic, lime juice, and egg yolks in a food processor bowl. Process until smooth.

4) Slowly (and I’m talking slowly, like a fine drizzle) pour the oil into the food processor, while it is running. Once three quarters of the oil is incorporated, scrape the sides of the food processor and turn on again incorporating the rest.

5) Season with salt and pepper.

6) Spread on a burger bun or other tasty sandwich.

There is a small chance that I might be able to squeeze a quick stop into The Low Beat into my busy Sunday. This is the eighteenth iteration of the brunch, and it’s on October 18. There is some strong cosmic karma going on here.

If I can get there early, and it’s not sold out, the Albany Slinger has my name on it. That’s home fries, a lamb burger, hen of the woods chili, onions, cheese, and eggs? That sounds like all kinds of awesome.

But man, am I bummed I missed burger night. I hear that The Low Beat has burgers every day for lunch too. Maybe one of these days I’ll get in there and try it.