Cheeseborger, Cheeseborger

My first dish was born out of my first fairly serious mistake. We said bruschetta as app #1 and then moved on to the other app and the two entrees. What we forgot to do was figure out how the meat fit in to the bruschetta. Then, even more of a screw-up, we portioned out the meat for the other three dishes. Randy had to do some serious trim work on the steaks that weren't pounded out already to get me about 6-8 ounces of rib eye.

I did know from the beginning that this dish was where I would use the grilled corn (because I also knew that I was going to take the corn and grill it), the roasted red peppers, and red onion. It's bright, it's tasty. It presents well.

Rubbed the corn with a bit of olive oil, salt and pepper; then grilled it for about 15 minutes so it was fully cooked.

I baked off the bruschetta (just baguette sliced on a bias at about 1/2") with olive oil, kosher salt, and pepper. Thanks Chez.

Then I added a slice of Amish Farm Cheddar (mild, very creamy) and maybe 3/4 T of ground rib eye (thank GOD for the food processor) and rebaked in the oven for about 5 minutes.

Each plate had three little open faced burgers in a tre-foil pattern with a couple spoonfuls of relish in the middle.

The relish was really simple. Grilled corn cut off the cob, roasted red peppers diced, red onion diced, one jalapeno diced. Saute that through with olive oil and a touch of salt. Toss through chopped cilantro when you pull it off the heat.

Hindsight, this is where the bacon went. If I had made fancy-pants bacon cheeseburgers, I'm guessing I could have pulled a couple more points. Maybe T-Hib would have forgiven me for the lack of mayo.

I did think later, too, that I could have mixed some coconut milk and mayo together to make a spread that T-Hib could have used to ghetto-up her burgers.