The Burger Dog – The Olympic Club

Candace Parrish, On–Course Chef

Makes 8 burgers
2 lbs. mixture of ground chuck and ground lean beef knuckle (beef tip)
Salt and pepper to taste
8 eight-inch hot dog buns
American cheese slices (optional)
Steinfeld’s ® Red Cabbage Relish
Yellow mustard
1/16 inch crosscut dill pickles
Yellow onion slices
Tomato slices (optional)
Iceberg lettuce leaves (optional)
Mayonnaise (optional)
1. Using food-safe mold, form meat into hot-dog shapes. Add salt and pepper. Cook burgers 4 minutes on gas grill set at high. Lightly toast hotdog buns. Melt American cheese on burger (if desired) right before placing into bun. Garnish with relish, mustard, pickles and onions.

Del Monte Artichoke Soup – Pebble Beach

Beat Giger, Director of Special Events and Corporate Chef

Serves 8-10
6 large artichokes (cooked, cleaned and diced)
1 large russet potato (peeled and diced)
2 medium yellow onions (diced small)
1 small turnip (diced)
1 small parsnip (diced)
4 c. chicken broth or stock
1 ½ c. heavy cream
¼ tsp. ground cinnamon
¼ c. whole butter
Salt and pepper to taste

1. Trim and place artichokes in a large pot, including peeled and cleaned stems. Add chicken stock and then water to cover. Bring to a boil and then simmer for approximately 40 minutes of until artichoke bottoms are soft and tender when cut (add more liquid if necessary).
2. Strain the artichokes with a colander that is sitting over another pot, making sure to save all of the stock. Cover artichokes with cold water to chill, then dice them.
3. Into the now-empty large pot, add the butter and onions. Cook until translucent, then add the cinnamon, diced potato, parsnip, turnip, artichokes, 4 c. reserved stock and the cream. Bring to a simmer again and allow to cook for approximately 10-15 minutes. Using a hand blender, purée until smooth. Season to taste.
4. Garnish with artichoke leaves, diced artichoke hearts and a dollop of whipped cream flavored with cognac just before serving. Sprinkle with chive slivers.

These recipes reprinted courtesy of THE CLUB MENU: Signature Dishes from America’s Premier Golf Clubs, by Scott Savlov and Jon Rizzi. Copyright 2009, Pindar Press, new York. All Rights Reserved

THE CLUB MENU is available for purchase only through the Pindar Press website.