David Burke

Chef Way In one version of this recipe, David Burke makes a deviled egg salad spiked with hot sauce, mustard and Worcestershire sauce. In another version, he flavors the eggs with truffle oil and curry. Both egg salads get carefully scooped into egg shells, topped with diced beef and served with pita on the side.Easy Way Burke unceremoniously stuffs soft pita bread with the deviled egg salad and thin slices of grilled beef. More Sandwiches
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Chef Way David Burke makes this playful take on a chef's salad with quail eggs and shrimp as well as the usual meat and cheese. Sometimes he even serves it layered in a water glass and has the waiters pour the dressing tableside.Easy Way In his wonderfully casual version of a chef's salad, Burke skips the shrimp and substitutes regular chicken eggs for the tiny quail ones. More Main-Course Salads
Open-Faced Reuben Sandwiches
Rating: Unrated
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Chef Way A classic Reuben features corned beef and cheese topped with sauerkraut and dripping with Russian dressing. In his restaurant riff, David Burke serves a pastrami-spiced steak with homemade sauerkraut and a baked potato.Easy Way Burke creates a Reubenesque sandwich but omits the Russian dressing and skips the sauerkraut in favor of a much lighter, fresher and faster cabbage slaw. Served open-faced, it's a fabulous "knife-and-fork sandwich," as he calls it. More Sandwich Recipes
Meat Loaf Club Sandwiches
Rating: Unrated
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Chef Way David Burke prepares what he calls "the world's smallest meat loafs" hors d'oeuvres-style, often doctoring each with duck liver and white truffles and serving them alongside a sweet potato-vanilla puree.Easy Way Burke bakes a simple ground-beef mixture in the oven, setting it between slices of bread to soak up all of the savory meat drippings. Then he slathers each sandwich with a supersimple chipotle-mayonnaise sauce. More Comfort Food Recipes
Chef Way David Burke serves three variations of this recipe in his restaurants at any given time. In one version he turns the fresh peaches into tempura french fries; in another, he prepares a peach-and-skirt-steak napoleon, carefully layering and stacking the ingredients. No matter the dish, Burke always marinates the skirt steak for at least 24 hours.Easy Way Burke marinates skirt steak for 20 minutes before grilling it alongside luscious fresh peach slices tossed in a mixture of honey, cinnamon and ginger. He sets aside some of the steak marinade, mixes it with mustard, and serves it as a delicious, speedy steak sauce. More Steak Recipes
Caesar Salad with Meatballs
Rating: Unrated
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Chef Way At David Burke's Primehouse, waiters make Caesar salads tableside, whisking the Parmesan-rich dressing by hand with egg yolks.Easy Way Burke mixes the silky dressing in a blender, leaving out the egg yolks. It's incredibly good with the juicy meatballs he serves in place of the usual croutons. More Main-Course Salads
Chef Way At David Burke's Primehouse, Burke serves three mini beef tenderloin hot dogs, topping each one with a different kind of homemade relish, such as one made with citrus and red onion or another made with wild mushrooms and herbs.Easy Way Burke grills beef tenderloin, cuts it into long, thick slices about the length and width of a hot dog, then cradles each piece in a soft bun. One summery relish, made with kernels of sweet corn and bits of red onion tossed with cider vinegar, goes on top of all the "dogs." More Beef Recipes
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Chef Way David Burke deep-fries his "angry" (spicy) onions at David Burke's Primehouse. At David Burke at Bloomingdale's, in New York City, he serves adorable mini burgers on homemade rolls with truffle fries and Asiago cheese.Easy Way Burke bakes the angry onions instead of frying them, then serves them with little hamburgers on small store-bought dinner rolls or biscuits. More Burger Recipes
Chef Way At David Burke's Primehouse, Burke serves three mini beef tenderloin hot dogs, topping each one with a different kind of homemade relish, such as one made with citrus and red onion or another made with wild mushrooms and herbs.Easy Way Burke grills beef tenderloin, cuts it into long, thick slices about the length and width of a hot dog, then cradles each piece in a soft bun. One summery relish, made with kernels of sweet corn and bits of red onion tossed with cider vinegar, goes on top of all the "dogs." More Beef Recipes
Chef Way David Burke deep-fries his "angry" (spicy) onions at David Burke's Primehouse. At David Burke at Bloomingdale's, in New York City, he serves adorable mini burgers on homemade rolls with truffle fries and Asiago cheese.Easy Way Burke bakes the angry onions instead of frying them, then serves them with little hamburgers on small store-bought dinner rolls or biscuits. More Burger Recipes