In Dishing Park City’s first issue, there was a special section that included an apres ski party featuring three local chefs with a focus on burgers. Each chef brought something much different than just the average patty between two buns. Considering Blind Dog serves up exquisite seafood, steak and sushi, chef Penn Kinsey decided to stay with the sushi theme of her restaurant and created the Bigeye Fat Tuna Burger with an Asian twist on all the fixin’s.
A beautiful seared tuna steak replaces the burger patty, topped with a black garlic aioli, Boston lettuce, smashed avocado, pickled bermuda onions, crispy potato sticks, sesame seeds, nori chiffonade and an amazing homemade Sriracha sauce.
The burger itself is not only pleasing to the eye, but absolutely delicious. All of the flavors complement each other perfectly and come together as a sort of Asian burger magic. The component of the burger that gave it its fantastic kick is what we’re shining the spotlight on. When Dishing founder Allison Arthur decided to make the hot sauce at home in Jackson Hole, she was completely blown away. For those of you that love hot sauce, this one’s a keeper.
Happy heat in a jar – Allison’s re-make
Ingredients
- (Gloves required)
- 1 cup Thai chilies
- 1 tablespoon grapeseed oil
- 1 head of garlic, minced
- 1 large shallot, minced
- 16 ounces whole plum tomatoes
- 1 tablespoon fish sauce
- 3 tablespoons sugar
- 1 tablespoons rice wine vinegar
Instructions
- Remove stems from Thai chilies and mince.
- In a nonreactive sauce pan, heat grapeseed oil.
- Saute garlic and shallots until slightly brown.
- Add tomatoes and Thai chilies.
- Bring to a very low boil and simmer for 10 minutes.
- Add fish sauce, sugar, and vinegar and simmer for 5 more minutes.
- Puree the chili.
- * You may adjust the heat by adding more sugar and vinegar
Such an awesome recipe to have on hand to whip up and keep in your fridge for those moments that need a little spice!
