Chef Paul Gibson with Bonnie Bell’s Bistro

The Mike Norris Bistro Grilled Burger & Chile and Brown Sugar Rubbed Mahi Mahi

The Mike Norris Bistro Grilled Burger

• 1.5 lbs ground beef
• 1 ½ tsp Salt
• 1 ½ tsp white pepper
• 1 ½ tsp Bonnie Bell’s Bistro blend
• 8 oz pepper jack cheese (shredded)
• 8 slices mango-jalapeno glazed bacon
• 8 oz caramelized red onions
• Roasted garlic mayonnaise
• 8 slices creole tomatoes
• Spring mix
• 4 hamburger buns

Method:
Mix ground beef and spices together, form 4-6 oz balls, flatten to desired thickness, place on grill and cook 6-8 minutes then turn, add pepper jack cheese, caramelized red onions and bacon, cook 6-8 minutes then remove from grill.
Spread mayonnaise on both sides of bun then place patty on bottom bun, add creole tomato and spring mix. Place top bun on and serve.

Chile & Brown Sugar Rubbed Mahi Mahi

• 4 (8oz filets) Mahi Mahi
• 12 oz fresh potato gnocchi
• 4 oz sundried tomatoes (julienne)
• 1 poblano pepper (roasted, peeled & chopped)
• 1 cup heavy cream
• 6 oz cotija cheese
• 1 tsp nutmeg
• 1 clove fresh garlic
• 1 tsp white pepper
• 8 oz chile & brown sugar rub
• 4 tbsp garlic olive oil

Method:
Place pan on medium heat, add oil. Season Mahi Mahi with rub, place in pan seasoned side down. Cook 6 min. per side.
While fish is cooking put cream in pan, reduce until slightly thickened, stir.
Place Gnocchi in boiling water, cook until they float to the top, remove, add to sauce.
Place Gnocchi mixture in a bowl. Add Mahi Mahi and serve.