Showing posts with label Burgers. Show all posts
Showing posts with label Burgers. Show all posts

Tuesday, April 13, 2021

Recipe Korean Army Base Stew

 



KOREAN ARMY BASE STEW








AMERICA'S FAVORITE FOODS

And SECRET RECIPES

HOW to MAKE a McRIB at HOME

KFC FRIED CHICKEN

CHILI TACOS BURRITOS

SOUPS BURGERS STEAKS

BONE SUCKING BBQ SAUCE

And MUCH MORE ...








Monday, March 22, 2021

Anthony Bourdain Loved INnOUT BURGERS

 




Anthony Bordain Eats a Double-Double Burger

At In-N-Out BURGER

TONY says that "It's my Favorite Restaurant in LA"







TONY BOURDAIN at In-N-Out

BOURDAIN LOVES the In-N-Out Double-Double






The In-N-Out Double-Double






GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

The COLLECTED RECIPES of The DUDE

TACOS - BURRITOS

WHITE RUSSIAN COCKTAILS

MAUDE MEATLOAF 

COWBOY CHILI

In-N-Out BURGERS

And Other GREAT RECIPES

HOW to COOK SMART to SAVE TIME & MONEY



"ABIDE in IT"





.







Tuesday, December 8, 2020

Chopped Steak Recipe OldSchool

 




My Chopped Steak Dinner

Greenwich Village , New York





CHOPPED STEAK for DINNER TONIGHT







AMERICA'S FAVORITE DISHES

And SECRET RECIPES

STEAK - BURGERS

CHILI

TACOS - BURRITOS

MEATLOAF

SOUPS

PASTA

BONE SUCKING BBQ 

KFC SECRET RECIPE FRIED CHICKEN

And More ...















Sunday, November 1, 2020

McRib is Coming Back for Christmas 2020

"IT'S COMING BACK"

 
 
 
 

The McRIB

 
"It's Coming Back" !!!
 
The Glorious Day is DECEMBER 2, 2020
 
 
"The BEST THING to HAPPEN in 2020" ???
 
The McRIB WIll Be BACK for CHRISTMAS
 
 
MAKE it at HOME !!! McRIB RECIPE
.
 

Tuesday, February 4, 2020

The BEST Veggie Burger Ever

Screenshot 2020-02-04 at 4.30.31 PM
 
The GREATEST THING SINCE SLICED BREAD
 
"I LOVE THEM" !!!
 
 
 
I LOVE Em !!! Dam? They are so Dam Good. 1st Off, I'm Not a Vegetarian, but about 8 years ago I started eating a lot less meat and more Veggies, and usually go 3 to 4 days a week Meatless. I was looking for a tasty Veggie Burger that I would LIKE and the 1st one I tried ( Quninoa Cowboy Veggie Burger by TRADER JOES) and it was literally LOVE at 1st BITE. "I just couldn't believe How Dam Tasty this Veggie Burger is. A week later I tried the Trader Joe's Masala Burger, it's not that good. The Quinoa Cowboy Burger has the Masala Veg Burger BEST by 1,00 times and I don't recommend the Masala Burger at all. I pan fry my Quinoa Cowboy Burger in a little Olive Oil on both sides, put it on a Toasted Buttered English Muffin with a little Mustard, Mayo, & Ketchup, Cheddar Cheese and 4 slices of Dill Pickle. It's so dam Tasty and I LOVE it so much, I can't stop eating them . PS I don't like the Trader Joe's English muffins, I'm sad tos ay, they're not that good. I use another brand. But I do LOVE most things I try at TRADER JOE'S. GREAT Company. 
 
Basta!
 
AMERICA'S FAVORITE DISHES
 
And SECRET RECIPES
 
.

Tuesday, September 17, 2019

New York s BEST Hotdogs are at RUTTS HUT NJ





RIPPERS at RUTT'S HUT

DEEP FRIED HOTDOGS






JIMMY EATS RIPPERS

DEEP FRIED HOTDOGS

At RUTT'S HUT

CLIFTON , NEW JERSEY





RUTT'S HUT

WORLDS BEST HOT DOG




DINER FOOD



.


Tuesday, March 14, 2017

How to Cook Perfect Steak







PERFECT COOKED STEAKS

at HOME

RECIPE in BELIEVE IT or NOT ??? !!!

GOT ANY KAHLUA ?

aka

The BIG LEBOWSKI COOKBOOK by DANIEL ZWICKE






GOT ANY KAHLUA ? 

Recipes

WHITE RUSSIANS

COWBOY CHILI

GOOEY CHOPMEAT

and YES

The PERFECT STEAK





JAMIE OLIVER COOKS FLAT IRON STEAK
.




VIDEO

Daniel Bellino Zwicke Cooks

The PERFECT GREENWICH VILLAGE NEWPORT STEAK

with BORDEAUX CHIANTI REESE'S PEANUT BUTTER CUPS

and The ROLLING STONES





HANGER STEAK in GREENWICH VILLAGE


Daniel Bellino Zwicke




Screen Shot 2015-09-07 at 12.01.18 PM


THE BADASS COOKBOOK

SECRET RECIPES

by Daniel Zwicke




.

Thursday, February 2, 2017

Shake Shack Secret Burger Recipes




83a7e-shakeshburger
 
SHACK BURGER

at SHAKE SHACK


NEW YORK CITY  

                                                                                                                 
This article was originally written and published by Daniel Bellino-Zwicke on January 16, 2012      Yes Boys and girls, we've got a Steak'n Shake. In new York that is. Not that very many of you have ever been yearning or heard of it. The popular Mid-West Burger (Not Steaks) and Shake Joint. Well I guess they must be thousands of native Mid-Westerners living in New York who've been dying for one, I'm sure at least 98% of New Yorker's ever heard of these guys. Until I saw them featured on a Food Show once, I'd never heard of them.      Anyway, they opened on Broadway and 53rd Street the other day. Went up there today to check them out.  Was checking out SeriousEats Burgers when I saw the piece and was reminded of them. Since I was just about to finish up my ritualistic Sunday Morning Coffee at Once Upon a Tarte and was thinking about what I was going to do for lunch, here it was. I'd jump on the 1 Train and take it up to 50th Street and try me one of those Steak'n Shake Burgers. A Original Double'n Fires to be exact, as I read in the SeriousEats piece that this was one the thing to get, and for just $3.99, a nice Double Patty Cheeseburger with Lettuce Tomato and onions, along with some Hand-Cut Fries. Got a Coke to go with that. I'll try a Shake on the next visit, along with their other signature Burger the 6 oz. Organic Beef Burger with Fries.     So I get to the Steak'n Shake and I'm happy to see there is no line, and not crowded. Just 1 customer ahead of me. I get to the counter and am greater by a tall Pretty Girl. Wonder if she's a Mid-Westerner? Well, she sure is pretty, and friendly to boot. I order my "Original" Double'n Fries and a Coke, and it comes to just a little over 6 Bucks. Not too bad for a Double Cheesebuger with Fies and a Coca-Cola to boot. And how will it taste. They say they're good. I believe them, and I'll find out soon enough. My buzzer lites up and vibrates, signaling that my order is ready. I get it.      Pull it out of the bag. It looks pretty good. Guess what? It is, pretty Dam Good that is. I like it. Not the best in the World, but very good. The Fries are excellent, Fresh, Crispy, seasoned properly, cooked just right. Yummm, I love em. And as for the comparison to my own top, New York's Best Burger (my Opinion and personal preference), it's the other Shake in the name Burger Joint that for me is new York's Best, and that's Shake Shack. Well, Shake Shack's # 1 Spot is intact. That's my top spot. Hold on now, stop your yelling and screaming. That's my own personal preference. I'm not saying they are the Best in New York, though for me they are the Best, and give me a minute and I'll tell you why. I know some will say Minetta's Black Label Burger get's the Top Nod (I like the Minetta Burger BETTER), some might say The Luger Burger at Peter Luger is Best and I love this one as well, New York's Best Burgers are many, but although I love the Burgers at Peter Luger, Minetta Tavern, The Spotted Pig, even The Corner Bistro now and then, and I'm not ashamed to admit that I really like McDonalds now and then. Yes I do. Hey i have the Balls to admit, they're actually better than many a "So-Called" renowned Burger of much higher prices and supposed High-Quality and Goodness. "Not!"     Now as to why I choose The Shake Shack Cheeseburger as New York's Best, # 1, First Prize, Champ, and I know I'm gonna get flack, hey this is my personal choice. But I'll tell you one thing about Me and Burgers, and this is fact. I know a hell of a lot more than most about this great American Invention. For one, I'm a food professional and former Chef. I have not recently jumped on the Burger Bandwagon in the past few years or so. I've been eating these bad boys for forty years and along with Sunday Sauce and Cannolis, I was weened on these things. My Dad took us to Diners Hot-Dog and Burger Joints all over the North East Coast of the United States chopping on Cheeseburgers and Dogs all along the way.      Now, let me tell you what, without question thee Best Burgers around are 4-6 ounce Patty's 1/2 to 3/4 inch think, no more, can be less. Big Fat-Ass 8, 9, 10 ounce Burgers are over done and plain just don't taste as good as a ones made of 4-6 ounce patties and no thicker then 3/4 of an inch. Also, they must "Cook in Their Own Fat" on a Flat-Top Grill, not a grated grill that lets the fat get lost and creates hard unappetizing grill marks. These Burgers that are usually about 4-5 ounce (can be 6) and that are cooked in their own fat on a Flat-Top Grill and served on a soft either Sesame Seed or Potato Bun, or regular seedless soft bun with White or Yellow American Cheese are tops and these kind of Burgers are known as  Diner Burgers. Forget those Thick-Ass 12 and 12 oz. burgers cooked medium-rare. They are too thick and too much rare ground beef just doesn't taste good, and especially if the meat is Dry Aged Ground Beef. Do you know what Dry Aged Beef is Actually? It's meat that is slowly under control deteriorating, and this kind of meat just doesn't taste good in ground form cooked rare or medium rare. Thick Burgers that are under cooked, do not have near the great taste of thinner burgers cooked through or close to thoroughly cooked at medium-well. Reason being that thinner burgers have a high ration of browned-meat to the whole total some of meat, and this is where the great flavor comes in, the two outside sides of a burgers patty that is browned, 90% of the flavor is here, and the thicker the burger the smaller the good  ratio of browned meat to not-browned is, thus making for a less tasty burger, a half inch  to 3/4 of an inch is best for the Tastiest Burger possible. These are just facts people, not opinions. This is the reason why a Shake Shack Burger taste better than a Black Label Burger at Minetta Tavern. For what a Burger is (Ground Beef) and for the BEST way to cook it for Best Tastiest results, the burger should not be too thick, and it should be cooked on a Flat Top Grill to at least Medium or Medium-Well, not rare or medium rare. So there you have it, The Shake Shack Burger is the Best in Town, and the TASTIEST BURGERS all across America are these types of Burgers, about 4-5 ounces, not too thick and cooked on a flat top grill. Basta.    Oh, what about the burgers at Steak'n Shake. Well, they get high marks. They are very tasty, good quality beef, cooked on a flat top grill. Get em.


  Daniel Bellino Zwicke

  BEST BURGER in TOWN .... SHAKE SHACK BURGER

"SORRY BLACK LABEL ....IT'S NOT YOU"



92537-minettaaaaa1

 
MINETTA TAVERN, Macdougal Street GREENWICH VILLAGE New York
photo Copyright Daniel Bellino-Zwicke






Screen Shot 2015-09-07 at 12.01.18 PM
   
The PERFECT BURGER Recipe

in The BADASS COOKBOOK

also

Recipe to Make The SHAKE SHACK BURGER

 
screen-shot-2017-02-02-at-1-18-02-pm








in

GOT ANY KAHLUA ?

Screen Shot 2015-09-19 at 3.00.53 PM

The BIG LEBOWSKI COOKBOOK



in

GOT ANY KAHLUA ?

ABIDE in IT !


Wednesday, May 6, 2015

JOSH OZERSKY Has Passed Away RIP

That's Very Sad News  .... R.I.P.  You Will Be MISSED !
 
 
A TRIBUTE to THE GREAT JOSH OZERSKY
 
One of The Best Food Writer New York (The World) Has Ever Seen
He Was GENUINE & REAL
 
 
Loved His ENTHUSIASM 
 
 
Like His Love for EISENBERG'S
 
and Everything & Everything That Was
 
REAL & TRUE
 
and
 
TASTY
 
JOSH Would SALIVATE
 
It was Real
 
It was CONTAGIOUS 
 
Josh Ozersky at EISENBERG'S
 
One of His FAVORITES
 
A REAL OLD-SCHOOL DINER
 
One of Just a Few in Left in New York
 
 
 
Josh Looks Happy
 
He's Got a Yummy Cheeseburger
 
 
JOSH with ANTHONY BOURDAIN
 
at KEEN'S STEAK HOUSE
 
NEW YORK
 
Josh Tell's Tony, "You Don't Drink Wine Here .. It's Whiskey, Single Malt 
Scotch Whiskey ... And the THING to Get, Is MUTTON CHOPS !!!
 
 
 
 
 
MUTTON CHOPS at KEEN'S
 
 
 
 
 
 
BLACK LABEL BURGER
 
at
 
MINETTA TAVERN
 
Josh Prefers The BLACK LABEL
 
I Like The MINETTA BURGER BETTER
 
So Do Many Others
 
Go There & Decide Yourself
 
 
MINETTA TAVERN
 
Macdougal Street & Minetta Lane
 
GREENWICH VILLAGE NEW YORK
 
 
 
 
 
 
 
 
 
 
SUNDAY SAUCE
 
"WHEN ITALIAN-AMERICANS COOK"
GOT ANY KAHLUA ?
 
aka
 
The BIG LEBOWSKI COOKBOOK
 
 
 
ABIDE !!!
 
 
 
 
Josh Extols The Virtues
 
of
 
The HAMBURGER
 
Josh Ozersky on ABC NEWS
 
 

Friday, August 1, 2014

Joys of Watermelon Corn & BLT 'S


WATERMELON CORN & BLT'S

The JOYS of SUMMER


Summer Time, Watermelom, and Corn? It's a Sweet Time of the year. A time for picnics and barbecues, swimming and baseball. Watermelon and Corn on The Cob too. Oh those sweet days of Summer. You've got Hot Dogs & Burgers on the grill. There's Lemonade and Potato Salad too.
There's Corn boiling away and ready to be soon devoured. Sweet Summer Corn, oh what a treat. You slather on lots of butter, some salt & pepper too, and go to town, swirling it around as you bite in yumm. Ever see those cartoons where a squirl or some animal is eating corn and they make the corn turn so fast and cut into the cob like a buzz saw? Pretty Funny! The corn is good, and I never can forget my Dad and his stories of corn and how my grandfather loved those ears so much. my Dad see he had 14 a one siitng one time. And my dad wanted to do the smae, but I think the most he ever had was 8 .. As for me, just a mere 4 ears was all I can do.
 We got some good home-made potato salad and a nice juicy Burger hot off the grill. I'll put on salt, pepper, a bit of Mustard and Ketchup. Wash it all down with the fresh squeezed Lemonade. It's Summer!
 Now it's time for Watermelon, fresh, crisp, and juicy. Boy does it tast good. Always a special treat. That's how I always remember the watermelon of my youth. It was something special. We didn't have it every day, but when we did? Oh what a treat. Still is to this day.



CORN on The COB

LOTS of BUTTER !!!

Yummm !!!!


Such special treats? Fresh Summer Corn and Watermelon. Oh how I love them so. Both of these Babies. As I said, for me, they are always a special treat when I have Watermelon or Corn. And both at the same time? Heaven! And oh so cheap. I remember when watermelon was just  amere .17Cents a poun and you could get 10 Fresh Ears of Jersey Fresh Corn for just a Buck! Yes 1 Dollar for 10 ears. These days, the best you can do is usaully 5 ears for $2 ... Well I guess that's not too bad.

This year, so far I've gotten Watermelon on 3 seperate occasions. Just .59 Cents a pound, on sale. Regularly the supermarket sells it for $1.29 or $1.49 a pound .. I almost never buy something if it's not on Sale .. Like my Jewish friends say, "Never pay full retail." I couldn't agree more. Hey, Tomatoes are at the height of the season and the prices don't look that great. The market where I got the Watermelon had Beefsteak Tomatoes for $2.99 a pound . "No Way!" I'm not paying that. Dam, they're in Season! They shouldn't be more than .99 Cents  . Not even that, 79 Cents would be more like it. Guess I'll have to trek down to Chinatown to get some Beefsteaks at a good price? And when I do. It'll be time for guess what? BLTs !!! My favorite. Love that Bacon! And with nice big ripe and juicy Beefsteak Tomatoes? I'll have a BLT that is beyond compare. Just like last year and the year befor. It's just once a year.
Beefsteaks, Watermelon, and Corn. Oh, life can be good at times. Enjoy!


by Daniel Bellino-Zwicke



BLT

Look at those TOMATOES !!!

Look at That BACON !!!

Yummm !!!!!




THE BIG LEBOWSKI COOKBOOK








Friday, June 13, 2014

The BIG LEBOWSKI COOKBOOK



THE BIG LEBOWSKI COOKBOOK
Gets New Cover




THE OLD COVER



BYE BYE !!!
Old COVER


The Big Lebowski Cookbook "GOT ANY KAHLUA" Gets a new cover, and it's a beauty. The old cover was good while it lasted, but the new cover is much more vibrant, and we really like it. The inside of the old book was always great, with Awesome Recipes from The DUDE and Great Quips & Quotes from The Greatest Cult Movie of All-Time, "The BIG LEBOWSKI"
  So for all the Millions of Achievers (Followers of The Big Lebowski) who can never get enough of The Dude and The Big Lebowski, Got Any Kahlua? The Collected Recipes of The Dude is just the ticket. The bookbook will give you a lifetime of enjoyment and will enrich your life through the enjoyment you get, coupled with all the tasty food of which all the recipes are easily made, they save you Money (quite a lot), and save you time. "What's better than that we ask?" Not much, except maybe cooking up a batch of The Dudes Famous Cowboy Chili, watching The Big Lebowski for the 100th Time, drinking some White Russsians (Recip in The Book) and making Tacos, Burritos or a Bowl of Chili with the Cowboy Chili you just cooked. There's a great recipe fo Teh Dude's Guacamole as well.
So get a copy of Got Any Kahlua' aka The BIG LEBOWSKI COOKBOOK, Cook, have a Good Time and always Abide! We do !!!







Wednesday, December 18, 2013

25 DISHES EVERYONE SHOULD KNOW



25 DISHES YOU SHOULD KNOW
Click Links For Dishes





3.  ROAST POTATOES





7.  CHILI



10.  GUACAMOLE

11.  RAMEN

12.  CHOCOLATE CHIP COOKIES 


14.  MEATLOAF

15.  FRITTATA







22. PANCAKES

23.  PORK CHOPS


25.  CHEESECAKE





LEARN How to COOK
The Perfect STEAK
The PERFECT BURGER
BUFFALO WINGS
CHILI
GUACAMOLE 
And Other GREAT RECIPES
In
GOT ANY KAHLUA ?
The DUDES
BIG LEBOWSKI COOKBOOK






Tuesday, November 12, 2013

Guy Fieri Mac N Cheese Burger Recipe




  • 4 brioche hamburger buns
  • ¼ cup unsalted butter, melted
  • 1 tsp. minced garlic
  • 4 (6-ounce) premium blend ground beef burger balls
  • Kosher salt
  • 8 ounces Bacon Mac ‘n’ Cheese (recipe below)
  • 4 slices sharp cheddar cheese slices
  • 8 ounces crispy crumbled bacon bits
  • 4 tsp. garlic panko bread crumbs
  • ¼ cup crispy Maui onion straws
  • 3 tbsp. Donkey Sauce (recipe below)
  • ¼ cup thinly sliced sweet onion
  • 1 Kosher dill pickle, thinly sliced
  • 1 Beefsteak tomato, thinly sliced
  • 1 cup finely shredded iceberg lettuce (dressed with 1 tsp. red wine vinegar)
1. Combine the melted butter with minced garlic. Slice each bun in half and brush the garlic butter on each side. Toast each half in a hot skillet or grill pan, about 20 seconds; flip and toast the second side as well.
2. In a cast-iron skillet over high heat, add 2 teaspoons canola oil. Season burger balls with salt and add to pan. Sear for 30 seconds. Using a firm spatula, flatten each into a patty, about 1/3’’ thick. Cook for approximately 1½ minutes to develop a crust on the first side.
3. Flip over, add 2 ounces of mac and cheese to each patty, and top with one slice of cheddar. Cover with a dome and pour 1 tablespoon of water into the skillet to create steam and melt the cheese. Cook for 1 minute. Remove the dome; the cheese should be completely melted. Cook an additional 30-45 seconds so any cheese spilling over the burger gets crusty.
4. To assemble, spread donkey sauce on each half of the bun. Cover the bottom bun with thinly sliced onion, three slices of pickle and one slice of tomato. Top with the hamburger patty, top with bacon crumbles, garlic panko, onion straws and a heaping tablespoon of dressed lettuce. Add top bun and skewer to hold together. Serve immediately.

Bacon Mac ‘n’ Cheese

Makes 12 cups
  • 8 ounces small elbow pasta
  • Kosher salt
  • Olive oil, as needed
  • 16 slices applewood smoked bacon
  • 1 stick unsalted butter
  • ½ cup all-purpose flour
  • 6 cups whole milk
  • 1 bay leaf
  • 3 ounces smoked mozzarella cheese
  • 3 ounces sharp white cheddar cheese, grated
  • 2 ounces fontina cheese, grated
  • 2 ounces parmigiano reggiano cheese, grated
  • 2 ounces Parrano cheese, grated
  • 2 ounces cream cheese
  • 3 tbsp. yellow mustard
  • 2-3 grates fresh nutmeg
  • Freshly ground black pepper
1. In a skillet over medium heat, add the bacon. Render the fat and cook until crispy. Using a slotted spoon, remove the cooked bacon from the skillet to a paper towel lined dish and set aside. Once cooled, chop into small pieces. Reserve fat.
2. In the leftover bacon grease, melt butter. Gradually add in the flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden color and is the consistency of wet sand, about 1-2 minutes. Slowly add in milk, whisking continuously until very smooth. Bring to a boil over medium-high heat, add the bay leaf and cook 5 minutes, whisking frequently.
3. Add in cheeses, one at a time, and whisk until each is fully incorporated into the sauce. Add in yellow mustard, nutmeg, cooked pasta, bacon, and stir well to combine. Season with salt and pepper. Pour into a gratin dish and allow to cool, so you can scoop it onto burgers.

Donkey Sauce

Makes 1¼ cups
  • ¼ cup minced roasted garlic
  • 1 cup prepared mayonnaise
  • 4 dashes Worcestershire sauce
  • 1 tsp. yellow mustard
  • ¼ tsp. kosher salt
  • 4 turns freshly ground black pepper
Mix all ingredients until smooth. Refrigerate until ready to serve.