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Historical September–October 2009 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
Hitch and Mary Powell (61XX Westminster) have been married long enough to figure out their respective roles in the kitchen. “We complement each other.
I am the experimenter; Mary is the master of execution.” said Hitch, who grew up in a family of cooks, while Mary taught herself later in life.
The couple has lived in Skinker-DeBaliviere since 1981, raising two sons, Phil and Greg.
With Phil (age 21) now in his last year at Truman State where he majors in biology and Spanish, and Greg (age 17) soon to begin his senior year at SLUH, the Powell parents are finding themselves as soon-to-be empty nesters with Hitch taking over kitchen duties. One of Hitch’s summer favorites is a grilled portabello burger.
The recipe is an adaptation of one that Hitch, a confessed NPR and PBS junkie, saw featured on PBS.
A meaty portabello topped with roasted red pepper, creamy white goat cheese and silky lime green avocado sandwiched between a freshly toasted bun – this dish is dripping with flavor and exploding with color. “You will want to buy the largest portabello mushrooms that you can find as they do shrink a little as they grill,” Hitch advised, adding, “This is very sloppy to eat so bring lots of napkins.” Sweet potato fries and a side of tzaziki, a tangy Greek condiment made with plain yogurt or sour cream, are the side dishes that the epicurean couple serves alongside the burgers. Not only are the burgers easy to prepare, but they can be prepped in advance and assembled at the last minute. Serving is simple – no utensils required, making it fantastic outdoor fare.
In fact, the screened-in back porch – complete with colorful string lights – exactly where the Powells love to eat their grilled delight during the summer. Gourmet dining al fresco, a glass of wine in hand – the soon-to-be empty nester life doesn’t sound too bad! Grilled portabello burgers with roasted red pepper and avocado Courtesy of Hitch Powell • Serves 4 4 cloves garlic, minced 1/2 cup red wine 1/4 cup brown sugar 1/4 cup soy sauce 4 large portabello mushrooms 2 large red bell peppers 4 oz. goat cheese or 6 oz. Brie (rind removed), divided 1 ripe avocado, sliced 4 seeded hamburger buns Lightly saute garlic and set aside.
In a medium-size bowl, mix together red wine, brown sugar, soy sauce and garlic to create a marinade and set aside. Remove stem from mushrooms and sear portabellos (top side down) on barbecue grill for about 3 minutes, just enough to get good grill marks. (Do not cook through.) Remove from heat, place each mushroom in a large sandwich bag with equal parts of the marinade and let stand for at least 1 hour at room temperature. Char whole red peppers thoroughly on the grill over high heat. Remove from fire, place in paper bag and let stand for 15 minutes. Remove peppers from bag and carefully peel off skin with fingers and knife. Cut each pepper in half lengthwise and set aside. Lightly toast hamburger buns.
To assemble: Lightly dip the cut side of the bottom bun into marinade. Place portabello on bottom half of bun, place one of the red bell pepper halves flat on top of mushroom. Next, divide goat cheese or Brie into 4 equal servings and arrange a serving of cheese on top of pepper. Repeat with remaining burgers. Place all 4 assembled burgers under broiler until cheese is softened. Remove from broiler. For each burger, place a few avocado slices on top of cheese. Spread 1 tablespoon of sauce (See note.) on the underside of the top half of each bun or lightly dip bun into marinade. Place the bun on top of each burger and serve. Note: Suggested sauces include: Dijon mayo (equal parts Dijon mustard and mayonnaise), tzaziki or Thousand Island dressing. Tzaziki can be found at Middle Eastern and specialty food stores. Prepared roasted red peppers are also available at most grocery stores.
Original photograph caption
Hitch Powell prepares grilled portabello burgers during the summer.
Originally published in The Times of Skinker-DeBaliviere, September–October 2009.
Read this article in the original newspaper issue.
Original source: SD_Times2009_09.pdf, printed page(s) 6; PDF page(s) 6.
