From The Food & Life of Oaxaca.
Shredded iceberg lettuce and pickles, for serving.Make the kalimotxo aioli.
Stir together cola, red wine, piquillo peppers, shallot, garlic, and piment d'Espelette in a small saucepan.Bring to a boil over medium, and cook, stirring occasionally, until thickened to a syrupy consistency and reduced to about 1/4 cup, 18 to 20 minutes.Set aside to let cool completely, about 45 minutes.
Process cola mixture, mayonnaise, sherry vinegar, brown sugar, and salt in a blender until smooth, about 15 seconds.Transfer to a small bowl; cover and chill until ready to use, up to 3 days.. Make the pimentón cheese.
Cover and chill.. Make the burgers.
Arrange jamón serrano in a single layer on a microwavable plate lined with paper towels.When he migrated to the Pacific Northwest in 1950, he settled the landmark in its current home on Queen Anne Hill.
It's been the last word in Seattle fine dining ever since, passing through multiple generations of family ownership.But Williams—an alum of Blanca in New York and FT33 in Dallas—shook up the classic when he took over the kitchen in 2015, bringing his Japanese heritage to bear on the menu.
He amplifies barley porridge with green strawberries, sorrel, shiso, and curls of geoduck.A barley crêpe folded around fermented cabbage has shades of okonomiyaki, with sauce Pierre, a Canlis classic, standing in for Kewpie mayo.