Our current featured recipe comes from Lightburn's Chef de Cuisine, Nevil Barr. Chef Barr won a Washington D.C. burger competition with this creation and we are proud to feature it at Lightburn's. Our guests have dubbed it “a grown up Big Mac,” and we think it’s everything a great burger should be. Enjoy!
‘Burns Burger with Truffle Fries
Ground Steak Trio with Burger Shallots, Nevil’s Special Sauce, Smoked White Cheddar, Green Leaf Lettuce, Pepperoncini and House Pickle
- 3# quality ground beef… our blend includes short rib, brisket, and chuck
- 6 each brioche or sesame seed bun
- 12 oz smoked white cheddar, shredded through the large holes of a box grater
- 1 small head green leaf lettuce
- 1# shallots, peeled and thinly sliced on a mandolin
- 1C port wine
- 1C pinot noir
- Kosher salt and black pepper
In a stainless steel sauce pot, combine shallots, port, and pinot. Season with salt and pepper. Bring to a boil, reduce heat to a bare simmer and reduce the mixture until almost dry. Cool to room temperature, and puree in a food processor. Reserve.
- 1# unsalted butter, room temperature
- ¼ C Dijon mustard
- 4C pinot noir, reduced to ¼ C over medium heat
Divide the butter equally into two small bowls. Stir Dijon into one butter bowl, and pinot noir reduction into the other. Reserve at room temperature.
- 2 C mayonnaise
- ½ C ketchup
- ½ C cornichon, finely diced
- 2 tsp malt vinegar
- Kosher salt and black pepper
In a small bowl, stir together mayonnaise, ketchup, cornichon and malt vinegar. Season with salt and pepper. Refrigerate.
Preparation and Assembly:
Divide the ground beef into 6 patties of equal size and thickness. Season with kosher salt and black pepper. Grill over medium-high heat to reach desired doneness. Brush with pinot noir butter during cooking.
Towards the end of cooking, spread the burgers with the shallot mixture and top each with an equal part of the shredded cheese. Remove the burgers when the cheese melts and allow to rest for five minutes to redistribute the juices.
Brush the buns with mustard butter and grill lightly to toast.
While the burgers cook, shred the lettuce leaves with a sharp knife and toss with the special sauce.
Place the rested burgers on the bottom buns, top with the lettuce mixture and the top bun.
Toss your favorite French fries with a sprinkle of black truffle salt and chopped fresh herbs. Serve with any remaining Special Sauce for dipping.
Garnish with halved dill pickle and pepperoncini.
-Other Resort Recipes-
Grilled Alaskan Salmon
with Sweet Peas, Grilled Leeks and Potatoes, Pea Puree, Pickens Farm Shoots and Foliage
- 1 whole, or 2 sides of fresh salmon, skinned and portioned into 6 oz servings
- 2 ea leek bulbs, green tops trimmed, split lengthwise and rinsed thoroughly
- 2# fingerling potatoes, halved
- 4 C plus 3 C green baby peas
- ½ C chopped white onion
- ¼ C chopped celery
- ¼ C chopped carrot
- 1 e bay leaf
- 4 C vegetable stock
- 1 C baby spinach leaves
- 2 Tbs sugar
- Olive oil
- Kosher salt
- Black pepper
Place the cut fingerlings in a small sauce pot with enough water to cover and 3 Tbs kosher salt.Bring to a simmer and cook until ALMOST fork tender, 90%.Drain, spread onto a plate or sheet pan, refrigerate to cool.
Place 3C peas, the chopped vegetables, bay leaf, and vegetable stock in a small sauce pot.Bring to a simmer, and cook until tender.Strain the peas, reserving the liquid.Place the baby spinach in the bowl of a blender, add the peas and enough cooking liquid to cover.Carefully blend until smooth.Use the remaining liquid to thin out the puree if need be.Taste and reseason if necessary.Reserve
Heat grill or cast iron grill pan to medium high heat. Brush split leeks with oil, and season with salt and pepper.Grill leeks approximately 8-10 minutes on each side, rotating once to crosshatch.Leeks should tender, but still have a little texture.Remove, cut into ½ inch segments and reserve.
Toss the cooled fingerling potatoes in olive oil and season with salt and pepper.Place on the grill, cut side down, for 6-8 minutes, rotating once to crosshatch, and grill on the other side until done.Remove and reserve.
Brush the salmon filets with olive oil, season with salt and pepper.Grill each side approximately 6-8 minutes, rotating once to crosshatch, until desired doneness.
In a medium sauté pan, sauté 4 C peas until warmed through, toss with potatoes, and leeks.Season with salt and pepper.
Divide the potato mixture among 8 plates, top with salmon filet, spoon the pea puree onto the plates and garnish with fresh herbs and pea tendrils.
Mountain Mama Pepperoni Roll Grilled Cheese
A new design on the state wide phenomenon that is the West Virginia Pepperoni Roll
- 8 slices, thick cut sourdough bread
- 8 oz thinly sliced pepperoni
- 8 oz equal parts shred mozzarella and provolone cheese
- ½ C garlic-parmesan butter
- (Quick Garlic-Parm Butter Recipe: ½ C softened butter, ¼ C grated parmesan, 4 cloves roasted garlic, whipped together)
Place a large, seasoned, cast iron pan or griddle over medium heat. Butter all of the bread slices with the garlic butter.
Working with two sandwiches at a time, spread half of the pepperoni slices on the cast iron, heating it up and allowing some of the pepperoni grease to coat the pan.Remove the pepperoni and reserve.
Place four slices of bread, butter side down, into the pan and divide half of the cheese among all four slices of bread.Let the bread grill, adjusting the heat if it looks like it’s too hot, until the cheese begins to melt.Add the sliced pepperoni and combine the halves of the sandwich.Press gently and cook on either side for an additional 3-5 minutes.It should be toasty brown and melted all the way through.
Repeat with the additional ingredients.
Cast Iron Seared Scallops
with Couscous, Shaved Fennel and Citrus Salad, Blood Orange Vinaigrette
- 20 U10 dry packed sea scallops
- Canola oil
- Kosher salt and black pepper
- 3 C Middle Eastern couscous
- 2 fennel bulbs, with stalks
- 1 grapefruit
- 1 blood orange
For the vinaigrette:
- 1 C mandarin oranges
- 1/2 C mandarin orange juice
- Zest and juice of 1 lemon
- Zest and juice of 1 blood orange
- 1 1/2 C champagne vinegar
- 1 Tbs whole grain mustard
- 1 small shallot, chopped
- 2 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 2 Tbs honey
- 1 1/2 C canola oil
Prepare couscous by package directions. Cool, reserve.
For the Vinaigrette:
Add all ingredients EXCEPT oil to the bowl of a blender, puree until smooth. With the machine running, slowly drizzle in the oil to emulsify. Taste and adjust seasoning. Dressing should be acidic. Reserve.
Supreme the grapefruit and the blood orange, reserving the juices. Remove fennel stalks, reserve. On a mandolin (on the thinnest setting), shave the fennel bulb into a bowl. Toss lightly with some of the citrus juices to prevent oxidation.
Heat a medium sized cast iron skillet over medium-high heat. Remove the small abductor muscle attached to the side of the scallop. Season scallop with salt and pepper. Add 3 Tbs canola oil to the pan, and gently place scallops into the pan, leaving an inch or two between each one. Do not overcrowd the pan, cook them in batches if necessary. Adjust the heat as needed, cook scallops 4-5 minutes on the first side, until golden brown, turn and cook to desired doneness.
Toss the couscous with enough vinaigrette to coat and divide it among 4 plates. Place 5 scallops around the couscous. Toss the fennel with some of the citrus segments, season with salt and pepper, and place on top. Drizzle the plate with vinaigrette, garnish with snipped fennel fronds.
Grilled Sweet Tea Brined Chicken
Slow-grilled chicken with a touch of Southern sweetness
- 1 lemon
- 1 quart very strong tea
- 1 cup sugar
- 1/2 cup kosher salt
- 1 tsp ground white pepper
- 2 bay leaves
- ½ tsp chili flake
- 1 qt ice water
- 1 whole chicken, butterflied (or cut up pieces)
Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt, and spices. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine in the refrigerator for at least 24 hours for a whole bird, or 4-6 hours for pieces. Drain and pat dry. Let the chicken come to room temperature before grilling.
Build a two level fire in a charcoal grill, or set up your gas grill with one side on medium-high and one side off.Place the chicken, skin side down on the hot side of the grill, rotating occasionally until it takes on grill marks and begins to brown.Take care not to burn the sugars in the brine.Turn the chicken over and repeat with the other side.Move the chicken to the cool side of the grill, with the legs facing the heat, and close the lid.Roast in this manner for 20-25 minutes, monitoring the heat and watching for flare ups.Turn the chicken so the breast faces the heat; replace the lid and cook until an instant read thermometer inserted in the thickest part of the thigh reaches 165 and the juices run clear.Remove the bird from the grill and allow it to rest 10-15 minutes before carving.
Stonewall Resort Granola
- 3/4 C unsalted butter
- 3/4 C brown sugar
- 3/4 C honey
- 1 tsp vanilla
- 3 C Organic thick rolled oats
- 1 C sunflower seeds
- 1 C flaked coconut
- 1 tsp sea salt
- 1 C dried cranberries
- 1 C almonds
- 1 C pecans
- 1 C walnuts
Heat butter, honey and brown sugar in a small sauce pan. When butter is melted and sugar is dissolved, add vanilla and remove from heat.
Stir together dry ingredients
Slowly add hot liquid ingredients to dry ingredients. Stir until well coated.
Spread mixture over a sheet tray and place in a 325 degree oven for appoximately 15 minutes.
Remove from oven and stir periodically until cool.
Store in an air tight container.