Showing posts with label BEST NEW YORK FOOD BLOG. Show all posts
Showing posts with label BEST NEW YORK FOOD BLOG. Show all posts

Sunday, February 6, 2022

The Perfect BURGER Recipe



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The Perfect BURGER by The DUDE



BURGERS & DOGS What’s more American than Hamburgers and Hot Dogs? Answer: Nothing! Not even Apple Pie! Doesn’t even come close. Americans probably eat 100 times more Burgers than Apple Pie. This is true of the beloved Hot Dog too, and the reasons The Dude Loves both.    Hot Dogs are one of the easiest things you can ever want to make, and The Dude, Walter, Donny, and Brandt all love them. Bunny too, especially Bunny. Get it? Bunny likes Hot Dogs. “That Slut, she Kidnapped herself,” says Walter.    Donny, as we all know really loves a good In-N-Out Burger, and Carneys too, or Chili Dogs at Pinks. Dude most of the time goes out for a Burger, but he likes makin em at home too. But when it comes to Chili Dogs, Dude prefers them at home, especially since he makes his awesome Cowboy Chili once or twice a month and often has Chili on hand. So the Dude besides making Burritos and Tacos, always makes a good number of Chili Dogs too.    And when Dude makes some tasty Chili he usually invites Walter and Donny over for a couple Dogs before they head over to the Bowling Alley. Walter and Donny do appreciate The Dudes tasty Chili Dogs before or after a good night of throwing Gutters but hopefully mostly Strikes. “Fwehh I’m on fire tonight. Mark it Dude,” (says Donny after throwing a Strike). It’s Good Old Fashion American Fun; Chili Dogs, Beer, and Bowling.    Yes Hamburgers & Hot Dogs, Frankfurters, Weenies, or simply Dogs, millions of each are eaten every day of the week. They are part of the American Fabric, Dudes World, mine and yours, Achievers too.    Cooking them? The Hot Dogs? The Easiest way is to boil them. You can cook them in a frying pan with a little oil, which browns them nicely and is super easy. This is the way Dude most often does them, but he’ll occasionally boil them too, especially when he’s gonna throw on some Cowboy Chili & Cheese. What’s better than that?    Now the Burger, that’s a little more complicated. You’re are dealing with raw meat here. Ground raw meat at that, and you need to cook the Burger according to the way you like them; rare, medium, well done, whatever? A Hot Dog is already cooked and all you’re doing is heating it up and adding Chili or “What Not.”    The single most important thing with a Burger is that the meat is fresh! “Super Fresh” at that, Dude says. What kind of meat? Well chopped-meat, Ground Beef. Ground Chuck or Ground Sirloin are most popular. And you usually want to get ground beef that has a fat content of between 15 and 20% fat. Twenty percent fat is better for tastier juicy Burgers.    Dude wants you to know the most important thing after freshness when it comes to Burgers is to keep it simple. Don’t mix flavorings like spices and other things into the meat. The only seasonings you need when making a Burger is Salt & Black Pepper on the outside of the beef patty. After the Burgers are cooked, you can add; Mustard, Ketchup, slice raw or sautéed onion, maybe sliced tomato, and lettuce. And of course, a slice or two of Cheese thrown on top is always great. Being a Californian, Dude likes to make a California Burger at times, with a slice of ripe Tomato and Avocado, or a New Mexican, with some good Green Chili Sauce.    But Dudes favorite is a plain ole Cheeseburger or, you guessed it, Chili Cheeseburger now and then, though most often Dude reserves the Chili for the Dogs. And yes, Bacon is always great. After these aforementioned items, if you want more, then you are going overboard and killing a good thing. Keep it simple Dude says. You want to taste of the Beef, and embellished by either a little mustard, Ketchup, onion, and maybe lettuce and tomato, yes, The California Burger, it’s okay.    Burger Size? Dude doesn’t like burgers that are too thick as some like them. The best size is about a half-inch to ¾” thick and round to fit a Burger Bun perfectly or just slightly going out past the bun, just a little. And the best Burgers are cooked on a Flat Top surface in their own fat. Forget about cooking on a hot grill that leaves hard burnt surfaces and you lose the tasty fat when in falls through the grill slots. That’s lost forever! Sad! “The tastiest Burgers gotta be cooked in their own fat,” says the Dude.    At home, The Dude says cooking your burgers simply in a frying pan with a bit of oil added in, is the best and tastiest way to go.    And when serving your burgers at home, you might want to serve some nice pickle spears on the side, along with some Potato Chips. That’s The Dudes favorite way, with some Chips and a couple Sour Pickle Spears on the side. Yummm!!! 

Make em, Enjoy em, and always Abide, says our Hero, The DUDE.





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Dudes BACON CHEESEBURGER

Abide in It !



  The DUDE BURGER Dude says this is Thee Classic Burger. His rendition of an In-N-Out Double-Double that he and Donny developed follows this one (The Dude Burger). As for taste and what not, Dude likes them both. When he’s experimenting a little; throwing on some Green Chili, Bacon, or Cowboy Chili, Dude uses this one. Dude says, try em both. You’ll like. INGREDIENTS for 4 DUDE BURGERS: 1 ¼ Lb. Fresh Good Quality Ground Beef (15-20% fat) Salt & Pepper 4 or 8 slices good quality American or Cheddar Cheese 4 Hamburger Buns 2 tablespoons vegetable oil Ketchup (Heinz is the Best)

OPTIONAL INGREDIENTS: Sliced raw Onion or sautéed Onions, Bacon, Mustard, Pickles, Lettuce, Tomato  



DUDE BURGER COOKING INSTRUCTION:


Divide the Ground Beef into 4 equal parts. Shape Beef into Patties about ½ inch thick. Heat a frying pan (Skillet) over medium heat for 3 minutes. Add oil, and heat 15 seconds. Turn flame up to high. Add raw beef patties. Cook 2 minutes. Season burgers with Salt & Pepper, turn the heat down to medium, cook for two minutes.. Turn heat back up to high. Turn burgers over to other side. Cook for two minutes until Burgers are about medium well, which is the Best way to cook a burger. Cook a little less if you want a medium Burger and less still if you want your cooked Burger Medium Rare. BURGER NOTES: To cook your Burgers on the back-yard grill, it usually takes about 6 minutes to cook a Half-Inch Thick Burger depending on the heat of the grill, about 4 minutes on the first side and then you turn the burger over and cook it two three minutes on the second side. Also, make sure not to make the common era of flipping your burger several time. You need to flip it once to get the best results. Yes, just once. That’s it, 1 Tim, and as Roberto Duran would say, “No Mas!” A good trick for you to know, which most home cooks do not know is that you can use a knife to poke into the center of the burger to see how much it is cooked in the center. If you look into the center and see it is rarer than you would like it to be cooked, then you will know that you have a few more minutes to cook it. This is a great trick to know for all cooking, so get in the habit of doing it as it is one of the greatest pieces of cooking knowledge you’ll ever get. This is particularly good method to use when cooking chicken or turkey to look inside to see if the bird is cooked through or if it is still a little raw and you’ll need to cook it more. As we have laid out instructions to cook a Burger on an outdoor grill as many like to cook them this way. We will reiterate that personally, we feel cooking a Burger cooked in a pan or a Flat-Top-Grill where the Burger can cook in its own fat is the Best way. It gives the burger more flavor, and the burger gets evenly browned, but if you want to cook the burgers on an outdoor grill, that’s your choice and your prerogative as the Stranger would say.   Note: The above recipe is for 4 Dude Burgers. If you want just one then just use a ¼ of the amount of ground beef, Hamburger Buns, and Cheese. To make 2 Burgers, cut the ingredient amounts in-half.





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GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK










Being TONY BOURDAIN

FOODPORN






KING of BURGERS ?




It's WIMPY !!!!




        .

Sunday, January 30, 2022

How to Cook Perfect STEAK Recipe




Percectly Cooked Steak

Medium Rare 



A BIT ABOUT STEAK


Beef purists may prefer to take in the unadulterated, rich flavour of a quality steak by adding nothing more than a sprinkling of salt and a generous twist of pepper. 

Searing a steak until it gets a caramelised brown crust will give it lots of flavour. For this to happen, the pan and the fat need to be hot enough. The conventional way is to sear it on one side, then cook it for the same amount on the other side. This gives good results but the second side is never as nicely caramelised as the first. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute.


HOW to COOK YOUR STEAK

Get your Butcher to cut you a nice Sirloin or Rib Steak a inch & a half thick. If you can afford it, it is best to buy Prime Beef Steaks, you will taste the difference, and Prime Meat is the best (though not cheap). If you can't afford to buy Prime Beef, you can get Choice Beef, and it will taste good if proerly seasoned and cook, but it just won't taste as good as Primed Beef. 


COOKING YOUR STEAK

  1. Season your Steak liberally with Salt  and fresh ground Black Pepper.
  2. Heat a heavy-based frying pan until very hot but not smoking.
  3. Drizzle some oil into the pan and leave for a moment.
  4. Add the steak to the pan.
  5. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
  6. After you have turned the Steak over to its second side, after it has cooked for 1 minute on the second side, add a nob of butter to the pan.
  7. When the butter melts, baste the steak with the butter for the last minute of cooking by, using a spoon, pour the melted butter over the top of the Steak.
  8. Leave to rest on a board or warm plate for about 5 mins.
  9. Serve the steak whole or carved into slices with the resting juices poured over.

NOTE : MEDIUM RARE STEAK . This (MR) will be the benchmark for you to cook your steak. If you are cooking a 1 & 1/2" Steak at medium-high heat, you will need to cook your Steak between 2 1/2 and 3 minutes per side for a nice Medium Rare Steak.

RARE  ... Cook about a minute less per side than the above Medium Rare Steak

MEDIUM ... Cook about 1 minute more per side than the medium rare Steak. About 3 1/2 to 4 minutes per side.

Well Done ... Cook about 4 1/2 minutes per side for a Well Done Steak.


Additional flavors :  You can add a couple drops of Worscheter Sauce to the pan juice. Add the Worcestershire Sauce to the pan juice, mix together. Once you have placed the Steak (or Steaks) on to the plates, evenly drizzle the pan juices over the steaks.

Serve with potatoes, Creamed Spinach, or whatever you like.







Two Nicely Cooked SIRLOIN STEAKS






A COUPLE NICE RIB EYE STEAKS

Notice the Garlic and Rosemary in Pan

If you Like, you Can Cook your STEAKS

with or Without GARLIC & ROSEMARY in the PAN

BON APPETITE !






SUNDAY SAUCE

AMERICA'S FAVORITE

ITALIAN COOKBOOK










ANTHONY BOURDAIN

"COOK FREE or DIE"












 
























Sunday, December 19, 2021

Tira Mi Su Recipe Christmas NYC

 




Tira Mi Su






TIRA Mi SU





Tira Mi Su RECIPE alla MARA








TIra Mi Su INGREDIENTS

ESPRESSO, MARSCAPONE CHEESE, EGGS, SUGAR

ITALIAN SAVOUARDI BISQUITS

COFFEE LIQUOR (Kahlua or Tia Maria)

COCOA POWDER





In MARA'S KITCHEN

MAKING TIRA MI SU






TIRA Mi SU alla MARA



Who doesn't Love Tira Mi Su? Not many. This is a great, easy to follow for one of the Worlds Great Dessert recipes, "Everybody Loves Tira Mi Su" !!! Well almost everbody? Originating in Friuli, in North Eastern Italy, Tira Mi Su has become a World Standard Desser item, and is especially loved in the United States of Amaerica. Ever want to make it yourself? It's not hta hard. Here are two great recipes, the Video Recipe of Mara, above, and a wonderful easy to make Tira Mi Su Recipe from Best Selling Italian Cookbook Author Daniel Bellino Zwicke ...

Enjoy Tira Mi Su for Christmas this year, with one of these two great recipes. "Buon Natale"




TIRA Mi SU - RECIPE :


1 - 1/2 cups very strong coffee, cooled


1  Tbsp. Dark Rum

1  Pinch of Kosher Salt


⅓ cup Sugar


1  cup chilled heavy cream


1/2  cup mascarpone


3  large Egg Yolks


24  Ladyfingers


PREPARATION :


Step 1

Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.

Step 2

Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.

Step 3

Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.

Step 4

Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.

Step 5

Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).

Step 6

Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.

Step 7

Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.



"MERYY CHRISTMAS" toa All, From NEW YORK'S # 1  Independent FOOD BLOG 








MEMORIES of ITALIAN FOOD






NEW YORK ITALIAN

In GREENWICH VILLAGE





RISTORANTE CARBONE















Tuesday, December 14, 2021

Get Ready For Christmas Turkey Recipe

 




TASTY CHRISTMAS TURKEY


RECIPE From The BADASS COOKBOOK




PERFECT ROAST TURKEY


Turkey? It’s the All-American dish that you can’t do Thanksgiving without. Have you ever cooked one? Do you know how? Are you afraid? Don’t worry many are. Well one day may come when you’ve got to cook the turkey. Don’t fret! Here’s the perfect way to roast one, a Turkey that is. Just follow these easy steps, make some tasty side dish and you good to go. Happy Thanksgiving! And don’t forget, it’s not just for Thanksgiving, but any time of the year



1 – 12-14 pound Turkey

1 ½ sticks Butter, softened

2 teaspoons Kosher Salt

1 teaspoon ground Black Pepper

2 tablespoons Flour

2 ¾ cups Chicken Broth

½ cup water



In a bowl mix the Salt & Black Pepper together with the butter.


Preheat oven to 400 degrees. Wash the turkey, then pat dry with clean paper towels.


Put a wire roasting rack in the large roasting pan that you’ll roast the turkey in. Rub the butter all over the skin of the turkey. 


Place the turkey in the oven and roast at 400 degrees for 30 minutes. Baste the turkey with the juices in the pan, getting the basting juices all over the turkey.


Turn the heat down to 325 degrees and cook the turkey until is cooked through. Baste the turkey every 20 to 30 minutes during this time. To check if the turkey is done, stick a meat thermometer into the thigh of the turkey. The thermometer should read 180 degrees and the turkey is done. If you don’t have a meat thermometer, poke a turkey thigh with the tip of a sharp knife. If the liquid comes out clear, the turkey is done. If the liquid has blood in it, the turkey still needs to be a cook some more. In this case put the turkey back in the oven and check after 10 minutes.


One you have determined that the turkey is cooked through, remove from the oven and let rest for 15 minutes, while still in the pan, but out of the oven.


Remove the turkey from the pan and set on a carving board. 


MAKING The GRAVY :


Heat the chicken broth in a small pot.


Pour off all of the fat from the pan, reserving ¼ cup of the fat in the pan. Place the roasting pan on top of the stove and turn flame on to low heat. 


Add the flour to the pan and stir with a wooden spoon. Add a ½ cup of the hot chicken broth and cook while stirring with a whip. Add 1 more cup of the broth and continue cooking while stirring for 2 minutes more. Add remaining chicken broth and cook on low heat for 5 minutes as your stir. The Gravy is now ready. Strain the gravy through a wire sieve. Place gravy in a gravy boat and it’s ready to go, to pour over your turkey and Mashed Potatoes.




Recipe courtesy of Best Selling Cookbook Author Daniel Bellino Zwicke, "Merry Christmas to All"

from The BADASS COOKBOOK by Dabiel Bellino Zwicke






MORE GREAT RECIPES


From The BADASS COOKBOOK




AMERICA'S FAVORITE RECIPES

BURGERS- TACOS

FRIED CHICKEN

SOUPS - MEATLOAF

BONE SUCKING BBQ SAUCE

And More ...










"I LOVE COFFEE" !!!










Tuesday, November 30, 2021

21 CLUB to Reopen

 





The 21 CLUB

21 West 52nd Street

New York NY

"Yes The 21 Club will ne Opening Soon"

Renowned prohibition era restaurant, 21 Club located at 21 W 52nd Street has been closed since New York City became the epicenter of the COVID-19 pandemic. It was announced this week that the beloved eatery will not re-open.

Just beyond the rustic, iron gates of 21 Club stands an army of jockeys looking at a bustling sidewalk on 52nd street between 5th and 6th Avenue. Although the figurines cluster the balcony and steps, the 90-year-old historic eatery is looking rather stark these days. The vibrant light emitting from its gold trim doorway has vanished, replaced by a sign reading, “The state mandates, ’21’ Club is temporarily closed.” 

Established in 1930, 21 Club has become known for it’s eye-catching display of jockeys along its gate. The tale behind this quirky décor was first started by Jay van Urk, a sportsman and longtime patron, who donated the first jockey figurine in the early 1930s, and since then the Vanderbilt, Mellon, and well-known stables in American thoroughbred racing have followed suit by bestowing similar sculptures.

Prohibition in the United States took place from 1920 to 1933, so when 21 Club opened they had devised a hidden wine cellar with camouflaged doors in which to conceal alcoholic goods. According to 21 Club website, the cellar has held over 2,000 cases of wine over the years, including the private collection of Elizabeth Taylor, Sophia Loren and even former President Richard Nixon. 




A Post on the 21 Club Instagram account.





21 CLUB

The BAR





The 21 BURGER











The 21 BURGER









"I  LOVE COFFEE"









Tuesday, August 10, 2021

Pizza Recipe - Make at Home

 




MAKE PIZZA at HOME







HOMEMADE PIZZA in POSITANO








NIKI POSITANO makes HOMEMADE PIZZA

at HOME in POSITANO

ITALY








POSITANO 

The AMALFI COAST COOKBOOK / TRAVEL GUIDE

COMING SOON !!!!


February 2021





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