Top Chef Masters

Tonight is the finale of Top Chef Masters. I don't know about you, but my husband and I love the Top Chef series, and this little bonus series has been nice over the summer. Not to mention Rick Bayless is ROCKIN' it. And I am a fan of Rick Bayless!

On his TCM site, www.root4rick.com, he posted a viewing party menu that we are going to make tonight. We are going to kick it off (after the kiddo goes to bed), with some Micheladas. I was first introduced to Micheladas when we went on our honeymoon to Zihuatanejo, Mexico. And I fell in LOVE with them. Basically it's a beer cocktail. Sounds weird, but so yummy, you must try it. The Micheladas I had in Zihua were made with just beer, lime, salt and ice. The recipe we're making tonight calls for hot sauce and Worcestershire and something called Jugo Maggi...so I'll be on the ingredient trail today.

We are also making Rick's Queso Fundido burger, which he made on episode 8. Sounds amazing with Mexican chorizo, Monterey Jack cheese and Poblano Chiles.

There is also an awesome recipe for chocolate ice cream with a hint of Bohemia beer, but I think I'm going to cheat and just get some Mexican Chocolate ice cream. Unless someone wants to donate an ice cream maker in the next 8 hours!

I'll post pictures tomorrow.

Until then...GO RICK!

BOHEMIA MICHELADA

Serves 1


INGREDIENTS

• 1 lime
• A small plateful of coarse (Kosher) salt
• 1/4 cup fresh lime juice
• About 1/8 teaspoon Maggi Sauce (Jugo Maggi)
• About 1/2 teaspoon Worcestershire sauce, or to taste
• About 1/2 teaspoon hot sauce (such as Frontera Chipotle Hot sauceor Tabasco Sauce, Tamazula or Valentina), or to taste
• 1 (12-ounce) bottle Bohemia beer

DIRECTIONS

1. Cut the lime in half. Rub one half over the rim of a large (16-ounce) beer mug to moisten it. Invert the mug and dip lightly in the salt.
2. Fill the mug half full with ice, then add the lime juice, Maggi Sauce, Worcestershire and hot sauce. Fill the mug with beer, stir just enough to combine everything, then enjoy.

RICK’S QUESO FUNDIDO BURGER

Serves 4


INGREDIENTS

• 8 ounces Mexican chorizo sausage, casing removed
• 2 pounds ground beef chuck or ribeye
• 1 teaspoon chipotle chile powder
• 1 1/2 teaspoons salt
• 8 thick slices Monterey jack cheese
• 4 brioche buns, split, toasted
• 1 red onion, thick slices, oiled, salted and grilled
• 2 poblano or Anaheim chiles, roasted, peeled, seeded, sliced
• Rick’s Guacamole—Three Ways (see recipe above)

DIRECTIONS

1. Prepare a charcoal grill or preheat a gas grill to medium-high. Heat oven to 400 degrees on convection setting or 425 degrees on regular setting. Cook chorizo in small skillet, breaking up clumps, until cooked through, about 10 minutes. Drain on paper toweling. Set aside.
2. Gently mix beef, chile powder and salt in large bowl.
3. Divide into quarters and shape into 4 burgers.
4. Grill burgers, turning once, until rare, about 8 minutes. Transfer burgers to a baking sheet and top each with 1 piece of the cheese. Top each with 1/4 of the chorizo and another slice of cheese. Bake in oven until cheese is melted, 2 to 3 minutes.
5. Place burgers on bottoms of toasted buns. Top with a portion of the grilled onion and chiles. Set top of bun in place. Serve with Rick’s Guacamole Three Ways.