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3 cups Sandeman Ruby Port wine
1 bunch fresh sage -- chopped fine
1 tsp fresh ground black pepper

2 lbs lean ground beef -- pref. ground sirloin
1/2 medium yellow onion -- chopped fine
1/4 cup port-pepper-sage reduction
2 large eggs
3 oz blue cheese -- crumbled
salt and pepper to taste

1 cup port-pepper-sage reduction
1/2 medium yellow onion -- cut into julienne strips
1 Tbs butter

1 2/3 lbs potatoes -- peeled and quartered
1 oz butter -- melted
4 cloves garlic
salt and white pepper to taste
2 large egg yolks
2 Tbs caraway seeds
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This is one of the recipes for The House of Sandeman Contest which I took first place in. For more information on the House of Sandeman, visit their website at www.sandeman.com.
Servings: 4
Chef Michael Reining
For the Port-Pepper-Sage Reduction: Combine the ingredients in a saucepan and bring to a boil. Return to a simmer and cook uncovered for 20-25 minutes, until the liquid has reduced to 2 cups. Strain into a very clean bottle. Let cool, cover and lable. Store refrigerated.

NOTE : This recipe makes about 2 cups of sauces

For the Caraway Potato Crown: Steam or simmer potatoes and whole peeled garlic in salted water until tender. Drain in a collander and let dry in oven for several minutes. Pass potatoes through a food mill or ricer. Add butter and mix to a smooth paste. Season to taste with salt and pepper. Add the caraway seeds. If potatoes are very moist, stir over low flame to stiffen. They must be much stiffer than mashed potatoes. Add the egg yolks (off the fire) and beat until smooth. Place mixture into piping bag with a star tip and pipe out into a cone shape about 3 inches in diameter and 2 inches high. Place potatoes in a hot over (400-425) and cook until lightly browned

For the Port Patties: Combine the first four ingredients in a bowl, form into 6 aproximately 1/3 pound patties. Pan fry patties medium well, season with salt & pepper. Set aside and keep warm.

For presentation: Place patty in the center of a warmed dinner plate. Top patty with 1/2 ounce of blue cheese and about 1/6 of the onion marmalade. Place a potato crown on top of the patty. Drape an onion ring on the potato and drizzle a bit of sauce over. Serve
Port Patty Melt with Carraway Potato Crown
This recipe is the result of a conversation I had with a fellow student over the difference between a "chef" and a "cook". My thought was that although a cook should be able to create a good hamburger, a chef should be able to create a hamburger that is elevated a few notches above what is expected. This is recipe, a variation on the classic patty melt, was what I had in mind for how a "Chef" would make a hamburger. This recipe may seem involved, but once you have the components all made and ready to go, the rest is rather simple. First, the port reduction is from a fabulous cookbook called Essential Flavors by Brenner and Kinsolving. The potatoes are a variation on the classic Potato Duchesse with caraway seeds to emulate those you would find in the rye bread that is traditionally served with a patty melt. Grilled onions, another tradition with a patty melt, are combined with the port reduction creating a kind of onion marmalade. I love this blending of flavors. Finally, the Stilton cheese is a nod to the classic pairing of this cheese and port. The Sandeman Ruby Port has a wonderful affinity for Stilton or most any blue-veined cheese.
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