Dan's Papers - June 15, 2007 - Silvia Lehrer's Cooking Column

If your dad is a foodie and a film buff too - whisk him off to Water Taxi Beach in Long Island City this weekend or next to celebrate Father's Day and to treat him to a series of food related films by film maker George Motz and lots of good fun food by caterer and restaurateur, Harry Hawks.

The James Beard House in New York City, always at the ready to celebrate the best in American chefs, culture and food, sponsored a lunch with a presentation of trailers of 3 different films from the festival.

Asparagus (A Stalk-umentary) a documentary film of a Michigan asparagus farm with political overtones. The glowing milieu of Las Vegas is the perfect background for the gluttony and the waste that evolves in Buffet -- All You Can Eat in Las Vegas. And Hamburger America, directed by Mr. Motz - is a waltz through America's best hamburger joints - outside of New York and Los Angeles. These films, will be shown in full length ranging anywhere from 10 to 75 minutes. Some of the whimsical titles include, Hot Chicken, Dial S for Sausage, Living on the Wedge, American Beer and 50 Years at the Apple Pan. There is no admission charge for the event however to enjoy food that is being prepared, you must purchase tickers in advance on line at www.watertaxibeach.com/film/tickets.htm. Advance purchase is simply an expression of Mr. Hawks Yankee frugality: "We just want to know how much to order and cook.

If you go, don't miss the Motz burger, perfectly seasoned with salt and sweet paprika with a special Dijon, chipotle and herb sauce on the bun; the tender, falling off-the-bone ribs braised then grilled; or the crisply grilled asparagus and your choice of traditional or fiery cole slaw. These dishes were served at the Beard House and each was memorable.

THE MOTZ BURGER
Drawing on his professional relationship with film maker George Motz
restaurateur Harry Hawks, created the Motz burger.
Makes 8 - 1/4 pound burgers

2 pounds of freshly chopped Angus chuck
2 teaspoons coarse (kosher) salt and freshly ground pepper
1 teaspoon sweet paprika
1/3 teaspoon cayenne pepper
8 hamburger buns

For the Schnack sauce
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1-2 teaspoons canned Mexican chipotle

1. Season the chopped beef with salt, pepper, paprika and cayenne and mix until the seasonings are thoroughly incorporated. Form into patties for cooking.

2. Combine ingredients for the sauce in a food processor until smooth.

3. Heat a griddle or large heavy iron skillet to 425 degrees. Place as many burgers that will fit comfortably in the pan, flatten top once with a spatula and cook about 3 minutes on each side for rare to medium rare. Transfer as they are done to buns dressed with the sauce. Pile onto a platter and serve.

Sauce recipe is credited to George Motz's upcoming Hamburger America Guide Book.

1 pound asparagus
2 tablespoons extra-virgin olive oil
Coarse (kosher) salt and freshly ground pepper
Bamboo Skewers

Curried cream
1 container whipped cream cheese
1/4 cup creme fraiche
1 teaspoon curry powder
1-1/2 tablespoons lemon juice

1. Snap asparagus where they naturally bend and discard ends. Peel away the triangular scales along the spears. Rinse and pat dry with paper towel. Place 4-5 asparagus side by side and skewer with bamboo skewers that have been soaked in cold water for 30 minutes. Brush asparagus with olive oil and season with salt and pepper.

2. Prepare curried cream dressing by whisking the ingredients until creamy. Can refrigerate ahead if desired.

3. Over medium hot coals or gas grill, grill asparagus spears about 3 minutes on each side. Remove asparagus from the skewers and arrange in a hot skillet filmed with oil. Spoon the sauce across the center of the spears and allow to melt. Serve warm or at room temperature.

JICAMA, NAPA CABBAGE AND CARROT SLAW
A light and crunchy slaw.
Yield: 8 cups slaw

3 carrots, trimmed and peeled
1 jicama, peeled
1 1/2 pounds Napa cabbage or one-half whole Napa cabbage

For the dressing
1/4 cup plus 1 teaspoon fresh lime juice
1 teaspoon honey
1 tablespoons rice wine vinegar
2 tablespoons Canola oil
2 tablespoons extra-virgin olive oil
3/4 teaspoon coarse (kosher) salt and freshly ground pepper to taste
1/4 teaspoon dried pepper flakes
Fresh chopped cilantro
1/4 cup Hellmann's light mayonnaise (not low-fat)

1. Cut carrots and jicama into lengths to fit into the feed tube of a food processor fitted with the shredding blade. Place the vegetables into the feed tube as many as can comfortably fit at one time and process to shred. Replace the shredding blade with the slicing blade, cut the cabbage into wedges to fit the feed tube and process to slice the cabbage. Dump everything into a very large bowl.

2. Prepare the dressing: Place the lime juice, honey, rice wine vinegar in a bowl and whisk in the oils. Season dressing to taste with salt, pepper and pepper flakes. Stir in cilantro and mayonnaise. Adjust seasoning as necessary.

3. Pour the dressing over the vegetables and carefully mix with a large rubber spatula to coat the ingredients well. Place in a covered container and refrigerate as needed. Send some over to the neighbors - the recipe makes a lot.