Home - Crockin' Girls. Cooking Tips and Cooking Questions Answered. Cook's Thesaurus. Mastering the Art of Burger Blending with Eight Cuts of Beef. Note: You may already know J. Kenji Lopez-Alt (of Good Eater) 'round these parts from his previous burger exploits—making the Blumenburger and his 8-hour 12-burger binge.
We're pleased to announce that he'll stop by every other week to give the comprehensive Kenji treatment to burger recipes this new column, The Burger Lab. In his inaugural post he analyzes eight kinds of beef cuts to find his ideal burger blend. [Photographs: J. Kenji Lopez-Alt] There's nothing new about blending different cuts of meat to make a better burger. But despite all I've read, and despite the fact that I've been fiddling with burger blends at least a few times a week for the past couple of years, I've yet to see a good, thorough, scientific analysis of what actually makes the best burger.
Due to the intense marketing efforts of liquor distributors, most whiskey drinkers in this country (myself included) tend to favor single malts as the pinnacle of expression of the form. Sirloin ($5/pound) Chuck ($4 /pound) Roast Pork Loin with Braised Red Cabbage Recipe : Emeril Lagasse. Pork Chops - Recipe for Orange Glazed Pork Chops. Honey Mustard Chicken with Bacon and Mushrooms. “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken.
Start with equal parts Dijon mustard and honey. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1/4 cup Dijon mustard 1/4 cup honey. 7 Crock Pot Recipes That Rock. Crock pot, slow cooker, call it what you will, but this convenient kitchen appliance is hotter than ever. No longer just for pot roast or some goopy dips (though there's nothing wrong with those either), you can make almost anything in your crock pot from breakfast to dinner, drinks and more.
I just recently bought a crock pot because it seemed everywhere I turned someone was talking about something new and delicious they'd just whipped up in theirs. So I took the plunge and bought one. My only regret is that I didn't buy one sooner. It's so amazing to be able to throw a few ingredients in first thing in the morning then come home to a house filled with wonderful smells and a fully cooked dinner. 1. This was one of the first dishes I made in mine, and it was amazing. 2 pounds of London broil cubed1/4 cup all-purpose flour1/2 teaspoon salt1 medium onion, chopped2-3 cloves of garlic, minced2 beef bouillon cubes or equivalent granules1 cup water1 cup sour cream (light works fine. 2. 3. 4.
What Spices To Use. Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook.
This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. Lunch Sandwich Round-Up. Watermelonade Recipe at Epicurious.
Photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Remoulade Sauce Recipe. Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings.
If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. It’s served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It’s also awesome as a substitute for ketchup with french fries. If you don't have any pickle juice on hand, use a little lemon juice or vinegar. Ingredients 1 1/4 cups mayonnaise1/4 cup mustard (Creole mustard if possible)1 Tbsp sweet paprika1-2 teaspoons Cajun or Creole seasoning2 teaspoons prepared horseradish1 teaspoon pickle juice (dill or sweet, your preference)1 teaspoon hot sauce (preferably Tabasco)1 large clove garlic, minced and smashed Method Mix all the ingredients together in a medium bowl. Crispy Potato Roast Recipe. Hey Guys!
So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? I do…and I also remember despite facials, mani/pedi’s and trying to “rejuvenate” our 13 year old selves there was A LOT of junk food around: pizza, pop, cookies, bin candy, potato chips, and that fake, weird, terrible for you yet embarrassingly delicious jar of French onion dip. If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards!
Xx Jenny.