Having one final blowout BBQ before fall starts? Try something new! Here, Brian Malarkey from "Top Chef" season 3, shares his flavorful take on such classic dishes as burgers, sausages and pork chops.
Recipe: "HAM" burger with baconaise, garlic, green onions and ginger (on this page) Recipe: Pork chop and grilled late summer peaches (on this page) Recipe: Spicy sausage on a stick with a balsamic teriyaki and watercress salad (on this page)In a blender on medium speed add the yolks/lemon juice slowly drizzle in the fat twice. Season and set aside for everything. If it gets too thick add water as need.
Combine all the HAMburger ingredients and form 4 to 6 patties. Grill over moderate heat until desired temperature is achieved. Pick from optional accompaniments and get your HAM ON!!
Grill the pork chop on a moderately hot grill, when the pig is half way cooked start brushing on BBQ sauce, continue cooking until just cooked through (pork is ok if its got pink in the middle).
Grill the peaches and onion just long enough to get some grill marks and soften slightly. In a blender combine the rice wine/honey and ginger, puree until smooth. Lightly toss the peaches, onions and cilantro in the vinaigrette and serve with the BBQ.
Spicy sausage
Soak your skewers for at least 1-2 hours (this can also be done overnight). Find your favorite sausages (chicken sausage, chorizo, pork sausage, bratwurst, hot and sweet pork sausage) and put them on bamboo skewers that have been soaked in water. Place them on the grill and cook all until done. Season with salt and pepper.
Balasamic teriyaki
Combine in a small pot and reduce until syrup consistency. Less than half.
Watercress salad
Toss the radish and watercress with the simple vinaigrette and season. Serve next to the grilled sausages and drizzle with balsamyaki!
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