Summertime Tears of Joy

 File photo of Britain's Jessica Ennis reacting after she won her women's heptathlon 800m heat at the London 2012 Olympic Games

 Tears of Joy-they don’t happen too often in one’s life, which is in fact the very reason that makes them all the more special. You will see them often at award ceremonies, sports championships, or even when your child does something remarkable that you are proud of. In the above picture you see Jessica Ennis from Great Britian after she won the heptathlon at the London Olympics in front of her hometown crowd in 2012. I remember watching this live and feeling her joy in my living room. How could you not?

Well  folks, yesterday I shed my very own tear of joy. It wasnt in London though, it was in Raleigh, N.C.- eating “hospital food.”  Now I wasn’t exactly sobbing, but a single tear did in fact slowly trickle down my plush Irish/Russian cheek. What I had done was created my very own food memory right in our kitchen, an amazing lunch with simple and clean flavors. A chef crafted burger, made with pristine quality ingredients. It was a work of art, an instant food memory, and it’s for sale in our cafe as I write this very moment. I want to share this one with you, and encourage you to try it at home, or in your food service operation this summer season.

 This is our Summer Pork Burger, topped with melted Brie, North Carolina peach chutney, and baby arugula. This is served on an artisan potato bun. Enjoy!

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 Here’s how you assemble it, with the recipes following behind. This needs to be prepared with love, trust me…it’s worth the effort!

Start by grilling your pork patty on medium to high heat for about 4 minutes, and then flip it over, and cook an additional 3 minutes or until proper doneness. At this point, top with three thin slices of Brie cheese. Once this is melted, place the burger on top of a toasted potato roll.  Now, top this with about 2 Tablespoons of the peach chutney, and then a small amount of fresh baby arugula. Top it with the other toasted part of the bun. That’s it.

*I highly advise that you to turn off your cell phones and are free from distractions while enjoying this!

Pork Patty (serves 4)
1# Freshly Ground Pork
1T Siracha
2T Sliced Scallions
2T Chopped Cilantro
1T Grated Fresh Ginger.
Kosher Salt and Ground Pepper
-Mix all ingredients well, and form into 4 oz patties.
 North Carolina Peach Chutney
1#                Fresh Peaches-Local is best. Peeled and diced
1/4 cup       Brown Sugar
1/4 cup       white Sugar
1T                 Fresh Grated Ginger
1 tsp             Fresh Thyme- chopped
1 tsp             Fresh Garlic-minced
 1/2 cup      Apple Cider Vinegar
 1/2 each    Red Bell Pepper-small diced
1/4 each     Onion-small diced
Salt & Pepper-to taste
-Mix both sugar and vinegar in a pot well and bring to a boil. Then add ginger, onions, peppers, thyme , garlic and peaches.
Bring to a boil, and simmer for 20 minutes until the peaches are real soft.The chutney should be somewhat thick like a jelly consistency at this point. Season with salt and pepper, then chill until ready to use.

About Chef Ryan CEC

I'm the Executive Chef for Rex Healthcare's Culinary & Nutritional Services team in Raleigh, NC. We are doing some amazing things. We are changing the perception of "Hospital Food"- one meal at a time.
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