Eggplant, spicy pepper flakes, and the rich flavors of olives and capers highlight this recipe for a non-traditional tapenade. It's great on sandwiches, meat or fish. This could be used as a dip with pita or crostini as well.
Pureed ancho chiles give the beef incredible flavor, a deep dark color and loads of moisture. When I was putting my burger together I decided to make it absolutely obscene by using two half pound patties, four slices of monterey jack and I topped it with homemade ketchup. It still seemed like it needed something so I put two armadillo eggs on top.