Saturday, August 2, 2008

Grill Talk: Surly Jim's Portabella Burger


On Dauphin St. in Fishtown sits a peculiar shop called Surly Jim's Guitar Repair, at the former site of a barber. I have no guitar, I need no repair, but I want to know Jim.

I glanced at a recipe that happened to be named Jim's Portabella Burgers. With him in mind, I improvised, envisioning that one day Surly Jim (in my mind he cuts an intimidating figure shrouded in flannel with sleeves rolled up, exposing lean forearms that recall years of cradling guitars, and a grizzled jaw that is set in a single expression that dares you to move it) and I would grow on each other. Much like the weeds sprouting from the sides of his humble cornershop.

This one's for you, Jim.

Surly Jim's Portabella Burger
Serves 2 (preferably Jim & Kels)

2 portabella mushroom caps
2 tbsp. olive oil
1 clove garlic, sliced
1 tsp. dried thyme
coarse salt & black pepper to taste
1/4 cup water
2 slices of provolone, mozzarella, or soy cheese
garlic mayo, pesto, or hummus, optional
2 crusty buns (we grudgingly prefer onion rolls, with a weary look)

Remove the stems from your bellas. Combine the next 5 ingredients in a small bowl and brush the bellas with your marinade. Let sit, go repair a guitar. Grill the bellas until you trust that they are close to done, then top with cheese. Slather your buns in something nice and herbacious, and then plop the portabella on top, with any other tasty additions that you fancy. Grumble about how delicious it is. Noone said this would make you happy.

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