So Delicious, It’s LEGENDARY!What’s more delicious than a nice, juicy hamburger? Why, Sheridan’s legendary steak burger of course! Our Legendary Steak burger will beat the taste of any old burger every time. It’s made with extra lean Painted Hills ground beef seasoned with with salt, pepper, garlic, red pepper and our secret weapon—dill seeds. Our meat department then lovingly hand forms and press each patty to perfection. And that is how a legend is created.
Each patty weighs about a half pound. We recommend making a little divot in the middle on both sides of the patty before cooking. This will help prevent the burger from puffing up too much in the middle when cooking. After grilling, we recommend resting the patty for 5-10 minutes before eating so the juices have a chance to redistribute evenly. While we’re not here to tell you how to eat, we strongly suggest topping your burger with our thick sliced bacon and Tillamook cheddar cheese. Wanna live a little on the wild side? Go ahead and add an over easy fried egg and crispy fried onions on top. Now that is what we call a legendary burger. Om nom nom! |
BBQ Across America—From Your Backyard
Barbecuing may have been invented by the Arawak people of the Caribbean and the Timucua people of Florida but nowadays, it’s as American as apple pie. Each region in America has a distinct way of barbecuing with different types and cuts of meat and served with the area's own unique sauces. To travel and sample all these different type of barbecues would cost you a fortune but Paradigm Foodworks—a company located in Lake Oswego—has created an affordable line of barbecue sauces so you can sample different sauces from different regions of the U.S. right in your own backyard.
These sauces hail from as far west as the tropical islands of Hawaii and all the way east to the Carolinas. From the 50th state of Hawaii is a tomato based sauce full of Asian flavors such as soy, ginger and tropical citrus. From our home state comes a sauce made with Oregon stout and coffee. Next up are the big flavors of Texas and a hot barbecue sauce that packs real heat. Then it’s off to Tennessee where a little bit of whiskey makes everything taste better. The Carolinas have a rich barbecue heritage but the sauces couldn’t be more different from south to north. South Carolinians prefer the rich, tangy and savory taste of a mustard based barbecue sauce while North Carolinians prefer a thinner vinegar based mop sauce to drizzle over their famed pulled pork. Try one or try them all. These sauces are a steal at $3 per 12 fl oz bottle through 07/31/19. Three dollars! And you don’t have to sit next to a screaming baby for hours on a plane to savor all these flavors of American barbecue. |
Our Summer Romance with RomanescoHere at Sheridan, we pride ourselves with finding new and unusual but delicious produce. And boy, do we have one for you! Meet the Romanesco—part curiosity, part objet d’art, and part mathematical wonder, but 100% vegetable.
Romanescos are often mistaken as a cauliflower or hybrid of broccoli and cauliflower but the truth is this remarkable vegetable is an Italian variety of broccoli. Romanescos are known for their beautiful and mind boggling spiral patterning called the Fibonacci or golden spiral, a logarithmic spiral where every quarter turn is farther from the origin by a factor of phi, the golden ratio. Because of this unique patterning, Romanescos are often used as table centerpieces at fancy banquets. But this vegetable is not just a mathematical wonder of nature and pretty to look at, it is delicious and nutritious as well. Romanescos are rich in vitamin C, vitamin K, dietary fiber, and carotenoids. They have a distinct mild, sweet and nutty flavor. The texture is crunchier than cauliflower and they are not as sulfurous compared to either broccoli or cauliflower when cooked. These characteristics make the Romanesco perfect for grilling. We recommend cutting Romanesco into 3/4 inch slabs and rubbing both sides with olive oil. Season with salt and pepper and grill till charred and cooked through—approximately 10-15 minutes. Remove from grill and grate some Parmesan cheese over the exposed side and sprinkle with some lemon juice. Serve warm. |
Let God’s Wave Wash Over You
Nothing satisfies better than a sweet, juicy melon during a hot summer day. Nowadays there are many varieties to choose from but few can beat the flavor of the Galia melon.
Galia--which means “God’s wave” in Hebrew--is an exceptional melon. Developed in Israel in the 1960s, the Galia melon is a cross between the Ha-Ogen melon (a smooth skinned melon) and the Krymka melon (a netted rind Russian melon). The result is a melon with a yellow netted rind and succulent pale green flesh. When ripe and at room temperature, it emits a distinct sweet, musky aroma. On the palate it reminds one of eating a super juicy and unctuous honeydew with a hint of cantaloupe at the back end. What is truly special about this melon is its signature spicy-sweet honeyed flavor with tropical and perfumed aromatics. This melon is a Sheridan staff favorite and for good reason. Galia melons are available for a limited time at the beginning of summer. They are best eaten fresh but are also delicious when added to smoothies or cocktails. For an extra special treat, grill slices of the melon till grill marks form (about 3-5 minutes on each side), cut into chunks and serve with vanilla ice cream or Greek yogurt. Grilling adds smokiness to the fruit and intensifies the sugars and honeyed properties in the melon. It sounds weird but trust us—the result will be delicious. |
Who Is Ready for Some Meat Candy?Every year when summer finally rolls into town, our loyal customers inevitably will ask the meat department, “Where’s the meat candy?” No, these people are not looking for candy that’s made from meat but our Korean style marinated beef short ribs.
Kalbi (also known as galbi, the Korean word for rib) is a popular Korean barbecue dish. It is made from thin slices of flanken cut beef short ribs and marinated in soy, spices and some type of fruit--usually Asian--to help tenderize the meat. The flanken cut refers to rib pieces that are cut thin across the bones so each slice will have a few pieces of bone. Because the ribs are cut so thin—usually less than a half inch thick—they soak up any marinade used to flavor the meat and will cook quickly. Our kalbi ribs are marinated in soy, hoisin sauce, honey, garlic, pineapple juice, pepper flakes, sesame seeds, and sesame oil. The result is a tender piece of meat that is sweet, salty, savory, and so addictive we bet you can’t just eat one. It’s so good that many of our customers have dubbed it “meat candy” and is one of our best sellers during the summer months. Because they’ve been tenderized by the marinade and are cut so thin, our kalbi ribs cook up in about 10-15 minutes over a hot grill. We recommend eating it as a lettuce wrap with some rice and Choi’s kimchi as an accompaniment. |
Oh Boy, Oh Boy, Boysenberries
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