Jean’s Cuisines
by Jean Peterson
From the kitchen of award winning author, Jean Petersen comes two of her many delicious recipes. Huckleberry Burger offers a bit of spice to a basic 100% beef burger and Morel Mushrooms coincides with our article on tips for foraging for food in the springtime. Bon appetit!
Huckleberry Sauce
13 oz huckleberry jam
1Tablespoons light oil
1 cup Ketchup
1 teaspoon seasoned salt
2 Tablespoons of balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 cup finely sliced red onions
3.5 oz can of chipotle peppers in adobo sauce
1 Tablespoon red wine, (maybe a splash extra for good measure)
3-5 healthy splashes of Tabasco
2 teaspoons of Sriracha chili sauce
In a medium saucepan, combine ingredients and simmer on low heat until sauce is bubbling and has thickened. Set aside until burgers are grilled and ready to serve.
Huckleberry Burger
2 lbs-100% ground beef
2 teaspoon Montreal Steak Seasoning
2-3 splashes Worcestershire sauce
In a bowl, mix ground beef with seasoning ingredients. Roll, pat and form hamburger patties.
Heat grill to medium flame and cook thoroughly to desired meat preference temperature. Top with sauce and serve on buns.
Serve with a Strawberry Spinach Salad topped with candied walnuts and Strawberry Vinaigrette featured in The Big Sky Bounty Cookbook.
Morel Mushrooms featured in The Big Sky Bounty Cookbook
2 cups morel mushrooms, cut in half lengthwise and cleaned
½ Tablespoons unsalted butter
1 Tablespoon garlic, minced
1⁄4 cup brandy, any brand
Kosher salt and freshly ground black pepper
Fresh thyme leaves
To clean mushrooms, soak in cold water for 15 minutes, then soak two more times until water is clean. Dry on paper towels. This gets the bugs out that you don’t see in the little folds and wrinkles!
Heat sauté pan to medium-high heat and add 1tablespoon butter and mushroom halves. Sauté for 2 minutes. Add minced garlic and sauté another 30 seconds, being careful not to burn the garlic. Turn heat to low, add brandy, return heat to medium-high and reduce liquid for 1 minute. Add the remaining 1⁄2 tablespoon of butter. Season with salt and pepper to taste. Garnish with fresh thyme.
