Meat+Poultry - December 2021 - 64

INGREDIENT ISSUES
or skirt steak. This chunky sauce adds a bit of
bite and lots of flavor.
Michael McCloud, executive chef of
Cobblestone, Chicago, was recruited to
develop an unpretentious menu of unique
European cuisine with an American twist. His
take on Mediterranean is showcased in the
bistro burger, which features a 50-50 blend of
ground beef and lamb, smothered in pepper
sausages that combine fresh vegetables (up
to 35% per link) with responsibly raised meat.
While the newest offering comes in a link like
the other varieties, the company encourages
crumbling the meat and cooking it up for use
in tacos or anywhere you would add chorizo.
TRAVERSING THE MEDITERRANEAN
Another new sausage from Seemore Meats &
Veggies delivers a taste of the Mediterranean
with the inclusion of kale pesto and parmesan
cheese. Serving suggestions include adding
slices to caprese salad or atop pasta with a
lemon cream sauce.
Chef Albisu fuses in the tastes of the
Mediterranean in The Pork Chopolopolous
taco. While some may think this combination
is more suited for a pita, the gyro-style spiced
pork with black olive salsa macha and garlic
mint cucumber yogurt works surprisingly well
in a crunchy corn tortilla.
Capers are another inclusion that
introduces a Mediterranean twist to meat and
poultry. Chef Tomos Parry of London's Brat,
serves an Italian- and Argentinian-inspired
chimichurri made with toasted walnuts,
charred spring onions and radishes, chopped
gherkins and capers, parsley and thyme on
lean cuts of meat, such as beef flank, hangar
jelly, Drunken Goat cheese and arugula.
" Lamb meat has a very distinct flavor
profile, " McCloud said. " I've found most,
including myself, usually need to be in the
'mood' for lamb. I knew cutting the flavor with
something more familiar, more appealing,
would be the draw for this burger.
" I use an 80/20 ground beef mixture, " he
said. " Having a fattier beef ratio, like our 20%,
tames the lamb. At a higher fat content, you'd
lose too much taste of the lamb, anything less,
would make the lamb a touch overpowering.
Keeping the fat content in the beef just right,
is paramount to making the 50-50 a success. "
The semi-soft goat cheese adds that extra
layer of flavor. It comes from the town of
Jumilla in Murcia, a region in southeastern
Spain. The cheese is soaked in Doble Pasta,
the traditional wine of the region that is made
from the Monastrell grape. It is smooth, not
goaty, with a touch of fruitiness in the finish,
contributing a distinct flavor to the already
uniquely flavorful burger.
The Mediterranean region has many varied
flavors waiting to be explored by US palates.
In recent years, shawarma, a close relative
to Greek gyros and Turkish döner kebab,
and a popular street food in Lebanon and
other Arab countries, has made its way into
mainstream America. The Middle Eastern
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Meat+Poultry - December 2021

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