Mike "Suey" Sulak charmed us with his red-hot burger and his picture-perfect moustache.
If we were going to pitch a cookbook to some high-powered publisher, we'd wouldn't need to look far for some mighty fine inspiration. The chefs, line cooks, pastry divas and jam makers interviewed this year for Grillaxin dished up some incredible edibles. With input from the awesome Angela Garbes -- who did the Grillaxin Q&A-ing for the first few months of 2010 -- we've winnowed down the long list to our Top 9 most wonderful, must-make, gotta-eat recipes of the year. We're taking requests from readers for recipes they'd like to try to pry from clever kitchen creators in 2011.
9. Mike "Suey" Sulak, a Seattle firefighter who does most of the cooking at Station No. 8, won a contest sponsored by Kidd Valley with his Blazing Flashover Burger. We loved this particular assignment because we got to hang out with the smokin hot guys at the fire station. (No, we didn't shimmey down the pole.) What was dazzling about Suey's fiery creation were the 3rd-Degree Burn Doritos he mixed into the ground beef. Burn, baby, burn.
8. Monica Dimas's pig's feet in tomatilla salsa had us beating feet to the butcher to lay our hands on some trotters tout suite! The brunch chef at Monsoon throws down a challenge to the ambitious home cook by serving up a preparation that also calls for caul fat. (Once you get over the shock that you are loving the fatty membrane that surrounds organs, you'll no doubt become a caul fat fan.)
7. Christina Choi's razor clams recipe reminds us that there's more to do with this fantastic bivalve than toss it in batter for fritters. The famous forager-turned-chef who launched Nettletown early this year offered two variations on razor clams, one chill, the other spicy hot. Thanks for your generosity Christina!
Check back Wednesday for more Top 9 Grillaxin recipes.