Burger (Serves 4)

• 1 kg lean ground beef
• 30 gm blue cheese, crumbled
• 100 gm smoked bacon, diced
• 2 garlic cloves, finely minced
• 1 medium red onion, finely minced
• 1 tsp fresh cracked black pepper
• 1½ tsp Dijon mustard
• ½ tsp Tabasco
• 1 tsp Worcestershire sauce

Over medium low heat, cook the bacon until crisp. Remove bacon from pan (reserve the fat), and place on paper towels to cool for ten minutes. In a large mixing bowl combine all ingredients and mix well. Divide mixture into four portions and gently form into patties. Cover and place in refrigerator for at least 20 minutes. Pan-fry or grill burgers until cooked through, and serve on toasted buns with parsley and chive aioli and desired garnish.

Parsley chive aioli (Makes 1 cup):

• 2 tbl parsley, finely chopped
• 1 tbl chive, finely chopped (spring onion or Chinese chive can be substituted)
• 2 tsp coarse sea salt
• 2 egg yolks
• 1 tbl lemon juice
• 1 cup light olive oil (use extra virgin for stronger taste if desired)

In a mortar and pestle combine the parsley, chives, and salt and grind to a paste. In a large mixing bowl whisk together the parsley/chive paste, egg yolks and lemon juice until smooth. Very slowly, whisk in the olive oil until fully emulsified. This dressing can be refrigerated for up to 48 hours before use.

Horseradish potato croquettes (Serves 4 as side dish)

• 3 large potatoes, baked
• 1 egg yolk
• 1 tbl butter
• 3 tbl prepared horse radish or 1 tbl fresh grated horseradish
• 1 tsp cracked black pepper
• 2 tsp salt
• 3 whole eggs, beaten
• 1 cup breadcrumbs/panko
• Bacon fat reserved from burger recipe

Roughly chop the baked potatoes (skins can be removed if desired) and mash until smooth. In a sauce pan over medium heat, mix together the potatoes, egg yolk, butter, horseradish, pepper and salt. Stir mixture until it begins to come away from the sides of the pan, approximately three to five minutes. Remove mixture from the saucepan and let cool. Once cool, form approximately three tablespoons of the mixture into small logs. In a large pan heat the bacon fat and enough vegetable oil to make it one centimetre deep. Dredge the formed potato mixture in the beaten eggs and panko, and fry for approximately two minutes each side, or until golden brown. Place on a paper towel to drain, and serve hot.

Haricot vert and almond salad with candied citrus vinaigrette (Serves 4 as side dish)

• 300 gm haricot vert (green beans), trimmed at both ends and blanched
• 1 tsp salt
• 1 pinch fresh cracked black pepper
• Juice and rind of 1 lemon and 1 orange; rind thinly sliced into strips
• ½ cup sugar
• ¼ cup extra virgin olive oil
• 50 gm shallot, thinly sliced
• 50 gm almonds, roughly chopped

In a small sauce pan, bring two cups of water to the boil, stir in sugar and citrus rinds, and leave to simmer for ten minutes. Drain, reserving one quarter of a cup of the water, and spread citrus rind on a plate to dry. In a mixing bowl whisk together the citrus juice, salt, pepper, sugar water, shallots and slowly add the olive oil. In the same bowl, add the haricot vert and almonds and mix well. This sauce can be kept in the refrigerator for up to one hour before serving.

About Chef Matthew Rubin

Chef Matthew Rubin was born and raised in San Francisco California, a city renowned for its progressive culinary diversity. Matt was at home in the kitchen from an early age. At nine years old he was cooking for his entire family and was a fixture helping out in the kitchen at his neighbourhood Mexican restaurant.

While attending the University of California at Santa Cruz he apprenticed under a local artisan butcher, developing a wide knowledge of primary and secondary butchering, charcuterie and sausage making. After graduating cum laude with degrees in politics and sociology, he decided to move back to San Francisco enrolling in the School of Hospitality and Culinary Arts at CCSF.

After stops at innovative restaurants such as Incanto and Limon, Matt found a culinary home at Greens Restaurant in Fort Mason, where he worked for four years focusing on locally-sourced, seasonal foods, fresh from local farmers and producers.

In 2007 Matt and his girlfriend Zan decided to leave the US and travel to South East Asia. After exploring the region and its culinary cultures for a full year, they settled in Phuket. In 2008 Matt signed on as the Executive Chef for Coyote Mexican Restaurant and Margarita Bar in Patong. In May 2009 he helped open the Chicago Steakhouse where he is also Executive Chef. Matt loves utilising the fresh local products of Phuket and the challenge of executing regionally specific cuisines in Thailand.

Chicago Steakhouse
Beach Road above Coyote
Tel: +66 (0)76 344330 Website: www.chicagosteakhousephuket.com