Joe Isidori brings his craft burgers to The Dish

Chef Joe Isidori comes from a long line of chefs and spent his childhood training in his father's kitchen in Yonkers, New York.

After graduating from the Culinary Institute of America, Isidori was hired by Donald Trump and would eventually become his executive chef, overseeing all of the dining concepts for Trump's properties. Isidori returned to New York in 2011 and has opened three restaurants in the past four years. His latest establishment, Black Tap, opened in March and focuses on craft burgers, beers and spirits.

Here's how to make some of his signature dishes: The Greg Norman, the All-American burger, Black Tap burger salad, brussels sprouts, creamed corn, onion rings, and the Sullivan Street Disaronno sour, a cookies & cream milkshake and a Nutella milkshake to drink.

The Greg Norman

  • 8 ounce wagyu beef
  • 1 tbsp crumbled blue cheese
  • Handful of baby arugula dressed with olive oil and vinegar
  • 1 ½ ounces buttermilk dill dressing *see recipe attached*
  • 1 griddled martins potato bun (4 inch)

Instructions

  • season hamburger patty with salt & pepper
  • cook hamburger patty on a flat top griddle on one side until golden brown approx. 5 minutes
  • flip burger
  • cook on the other side for another 5 minutes until medium temperature
  • toast & griddle bun on flat top
  • add blue cheese to patty
  • cover with lid until cheese is melted, approximately 1 minute
  • place patty on bun
  • garnish with baby arugula which is tossed with a vinaigrette
  • serve with a ramekin of buttermilk dressing
  • serve with French fries, lettuce, tomato and pickle

For Buttermilk dressing:

  • 1c Japanese mayonnaise
  • ½c buttermilk
  • ¼c sour cream
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t dijon
  • ½c dill chopped finely
  • 1T apple cider vinegar
  • 1T lemon zest
  • Salt and pepper to taste
  • Combine all ingredients in a medium size bowl.

The All-American Burger

  • 8 ounce patty of Pat LaFrieda ground beef
  • 2 slices of American cheese
  • 1 tbsp special sauce
  • Green leaf lettuce
  • Sliced tomato
  • Ba-Tampte half sour pickle
  • 1 griddled Martins Potato bun (4 inch)
  • Serve with lettuce, tomato and French Fries

Instructions

  • season hamburger patty with salt & pepper
  • cook hamburger patty on a flat top griddle on one side until golden brown approx. 5 minutes
  • flip burger
  • cook on the other side for another 5 minutes until medium temperature
  • toast & griddle bun on flat top
  • liberally apply special sauce to top section of bun
  • at minute 9, place 2 slices of American cheese on patty
  • cover with lid until cheese is melted, approximately 1 minute
  • place patty on bun
  • serve with French fries, lettuce, tomato and pickle

Special Sauce Recipe

  • 1 cup mayo
  • Quarter cup ketchup
  • Quarter cup chopped pickles
  • 1 tsp Worcestershire sauce
  • 1 tsp chipotle adobo
  • 1 tbsp Korean red pepper paste

Black Tap Burger Salad

  • 8 ounce patty of LaFrieda ground beef
  • 2 slices American cheese
  • 2 slices applewood bacon
  • 1 vine ripe tomato quartered
  • 1 half sour pickle large dice
  • Pickled red onion
  • Chopped scallion
  • 2 ounces of special sauce (see above recipe)

Instructions

  • season hamburger patty with salt & pepper
  • cook hamburger patty on a flat top griddle on one side until golden brown approx. 5 minutes
  • flip burger
  • cook on the other side for another 5 minutes until medium temperature
  • at minute 9, place 2 slices of American cheese and 2 pieces of cooked bacon on top of patty
  • cover with lid until cheese is melted, approximately 1 minute
  • toss lettuce with a simple vinaigrette salt & pepper
  • place lettuce in bowl
  • place burger patty with bacon and cheese on top of bed of lettuce
  • garnish with remain ingredients
  • serve with a ramekin of special sauce

Brussels Sprouts

  • Slice approx. 16 Brussels sprouts in half
  • Deep fry for about 2-3 minutes
  • Serve with tahini

Tahini Recipe

  • Blend equal parts of:
  • 1 pint Tahini paste
  • 1 pint apple cider vinegar
  • 1 pint gluten free soy sauce
  • 1 pint chili oil
  • 1 pint canola oil

Creamed Corn

  • 2c fresh corn kettles
  • 1T shallots (sliced thin)
  • 2T mornay
  • 2c heavy cream
  • 1 block parmesan
  • salt and pepper to taste

For mornay:

  • 3T butter
  • 3T all-purpose flour
  • 2c warmed heavy cream
  • 1/4T salt
  • 3 ounces grated gruyere
  • 1T fish sauce
  • 1T lime juice

In a medium saucepan, melt the butter over medium high heat. Add the flour and cook, stirring constantly until the roux is light yellow and frothy, about 1 minute. Do not brown the roux. Slowly whisk in the heavy cream and continue to whisk until the sauce thickens and comes to a boil, about 3 minutes. Reduce the heat to a simmer and season with the salt, pepper. Allow to simmer for 2 to 3 minutes. Then stir in the gruyere cheese and whisk until melted. If too thick, adjust with heavy cream. Finish with fish sauce and lime juice. Cool and reserve.

To cook:

Heat a large sauté pan with canola oil until oil just starts to smoke. Immediately add corn kernels and roast until color is achieved. Add shallots and garlic and cook with the corn until they also have light color. Season with salt and pepper to taste then add mornay and cream and reduce till thickened. Put into cast-iron cocotte and grate parmesan generously until it completely covers the corn. Put under a broiler until it is golden brown. Then place cocotte on a small plate and enjoy.

Onion Rings

Flour recipe for onion rings:

  • 75% wondra flour
  • 25% AP flour

Season with salt & pepper

Instructions

  • Slice Spanish onions 1 inch thick
  • Remove/discard inner part
  • Reserve outer part
  • Marinate onions in buttermilk for 1 hour
  • Remove from buttermilk
  • Dredge in flour mixture
  • Deep fry onion rings for 2-3 minutes until golden
  • Serve with chipotle mayo

Chipotle Mayo Recipe

  • 1 quart mayo
  • 5 oz puree chipotle
  • 3 tbsp worshesheeer
  • quarter cup lime juice
  • 2 tbsp lime zest
  • mix all

The Sullivan Street Disaronno Sour

  • 2 ounces Disaronno
  • 1 ounce lemon juice
  • 1 ounce cherry grenadine
  • dash of fire water bitters
  • 1 egg white
  • dry shake, and then shake it with ice, add lemon garnish

Cookies & Cream Milkshake

  • Oreo cookie
  • 3 quarter cup milk
  • 3 large scoops of vanilla ice cream
  • Quarter cup chopped Oreo cookies
  • Combine all ingredients and blend
  • Top with whipped cream & maraschino cherry

Nutella Milkshake

  • 3 quarter cup milk
  • 1/3 cup nutella
  • 3 large scoops of vanilla ice cream
  • Blend
  • Top with whipped cream & maraschino cherry