Grill out this summer with a great recipe from Chef Luc Dimnet, Brasserie, New York City.
1 cup water
3 Tbsp unsalted butter, diced
3/4 tsp salt
1 cup unbleached all purpose flour
4 large eggs, chilled
1 cup coarsely grated Emmenthaler cheese (about 4 ounces)
1/4 tsp freshly ground black pepper
Preheat your oven to 400°F. Line 2 rimmed baking sheets with parchment paper.
Over medium heat, bring 1 cup water, butter, and salt to simmer, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms a ball, pulling away from sides of pan. Stir vigorously until a film forms on the bottom of your pan and the dough is no longer sticky, 1 to 2 minutes longer. Remove the pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. Stir in cheese and pepper.
Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart.
Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using a small sharp knife, check for doneness (center should be slightly eggy and moist). Slice through the center
Freshly ground Angus beef
Red wine vinegar
Freshly ground black pepper
Slices of Gruyère cheese
Slices of hickory smoked, crisp bacon
Slices of housemade pickles*
*To make your own pickles, combine 3 oz sugar, 9 oz salt in a pot with 1 qt white wine vinegar and 2 qts water. Add fresh thyme, dill and a bay leaf. Bring to a boil, then cool. This is your pickling liquid – submerge Kirby cucumbers in it. Cover/place in jars in a cool place for 3 weeks.
Preheat your oven to 300°F. Make a seasoning using 1 part salt and pepper to 2 parts red wine vinegar. Spread this on a sheet pan and dehydrate in the oven for 20 minutes.
Season your meat with this dehydrated seasoning; and form it into small sliders.
Now sear and cook your sliders on the grill, 2-3 minutes on each side or to desired temperature. Serve with a slice of cheese, bacon, pickle on the gougères.