Great Day Kitchen, 3/14/17 - Buffalo Burger/Ahi Poke Bowl

Duceys B&G Buffalo Bill Burger

Chef Paul Brouillette, from Ducey’s Bar & Grill at the Pines Resort, located at Bass Lake, visited the Great Day Kitchen to prepare some delicious food.

Ducey's B&G Buffalo Bill Burger

Buffalo Burger


  • 2 pounds ground buffalo
  • 2 teaspoon dry mustard
  • 2 eggs
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons fresh chopped garlic
  • 2 tablespoons Worcestershire
  • 1 cup panko bread crumbs
  • Salt and pepper to taste


Preheat an outdoor grill for high heat and lightly oil the grate.

Mix buffalo, dry mustard, eggs, parsley, garlic, Worcestershire sauce, and panko together by hand in a bowl; form into 4 8oz patties. Place patties on baking sheet, cover with aluminum foil, and refrigerate until chilled, about 15 minutes.

Spray the patties with cooking spray and grill until hot and slightly pink in the center, about 5 minutes per side. Top each burger with a slice of cheese; continue cooking until the cheese melts, about 2 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F

Sandwich burgers between buns and add desired toppings.

Roasted Garlic Aioli


  • 1 cup mayonnaise
  • 2 tablespoons roasted garlic
  • 1 tablespoon lemon juice


Put all ingredients in a blender and blend until smooth. Refrigerate until needed.

Stout Braised Onions


  • 1 ½ pounds white onion
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 bottle good stout beer
  • Salt and pepper to taste


Place sliced onions in a large skillet over medium heat with oil

Cover and cook, stirring infrequently (about 10 min).

Now stir in the butter, beer, and a large pinch of salt and pepper.

Reduce heat to medium low and cook, stirring occasionally for about 10 to 15 minutes, depending on how you want them

Fried Egg


  • 1 tablespoons butter
  • 4 eggs


In an 8-inch non-stick skillet heat the butter over low heat until it is melted and crack the eggs, 1 at a time, into a small bowl, adding them as they are cracked to the skillet. Cook the eggs, covered, for 3 minutes, remove the cover, and cook the eggs for 4 minutes more, or until the yolks are set.

Ahi Poke with Hawaiian Aioli

Ahi Tuna


  • 1 of fresh sushi grade Ahi tuna, Dice in ½ Cubes

Hawaiian Aioli


  • 1 cup mayonnaise
  • 2 cloves crushed garlic
  • 2 Tablespoon fresh ginger
  • 1 tablespoon sambol
  • 2 teaspoon sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoon cilantro
  • Salt and pepper to taste


Mix all ingredients in a food processor


Put Ahi into a bowl. Add 1 tablespoon fine diced red onion, 2 tablespoon sliced green onion, and 2 teaspoon sesame seeds. Add desired amount of aioli. Mix and serve in a bowl with steamed rice, green salad, and crisp won ton chips.