The Perfect BURGER Recipe

 

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.

   

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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Recipes For SUPER BOWL SUNDAY Wings Chili Guacamole

 

 

  DUDES COWBOY CHILI !!! Yummm !!! 

Recipe in GOT ANY KAHLUA ? 

  Throwing a SUPER BOWL PARTY this year? Doing the cooking? Need some Great Recipes? 

There are two great Books geared to help you out. 

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A Bit about FLorentine Steaks Bisteca Steak

 

BISTECA FIORENTINA

FLORENCE ITALY

FLORENTINE STEAK

TRATTORIA Dalle OSTE

FLORENCE ITALY

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ANTHONY BOURDAIN Meets DARIO

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STEAK ITALIAN STYLE

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COOK The PERFECT STEAK

ITALIAN STYLE  RECIPE

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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 !

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Steakhouse Creamed Spianch Recipe Steak

 

 

STEAKHOUSE CREAMED SPINACH

Creamed Spinach, along with Shrimp Cocktail, and Potaotes is a favorite Steakhouse staple.

Creamed Spinach is a simple side dish that is also the perfect way to use up any dying spinach. The creaminess will make you forget you're eating spinach and turn anyone into a fan of leafy greens. It seems like a lot of spinach, but it will boil down into almost nothing so don't skimp on it. 

STEAKHOUSE CREAMED SPINACH - Recipe

Ingredients :

• 2 pounds Spinach, washed

• 3/4 cup Heavy Cream

• 2 ounces (4 tablespoons) unsalted Butter

• 1/2 teaspoon Salt (Sea Salt or Kosher)
  

• 1 teaspoon fresh ground Black Pepper

• 3 quarts Boiling Salted Water (to cook Spinach in)
  

• 
  

• Place Spinach in boiling water. The water will stop boiling when you put the spinach in.

• Once the water comes back to the boil, cook for 30 seconds, then turn heat off. Drain the cooked spinach into a colander. 

• Fill the pot you cooked the spinach in with cold water. Add the spinach and let sit for 2 minutes. 

• Drain the spinach again in the colander. Let sit.

• Put the Cream in a small sauce pan and turn the heat on to mediu. Add a pinch of salt, and cook the cream over medium heat for about 5 minutes, until the cream starts to thicken. Turn heat off.

• Remove the spinach from colander, and squeeze the spincah to get as much possible water out of the spinach.

• Spinach on a cutting board, and roughly chop the spinach with a chefs knife.
  
• Dump any remaining water that was in the pot you cooked the spinach in. Make sure the pot is dry. Place butter in the pot and heat on low heat until the butter melts.
• Add the spinach to the pot with the Salt and Black Pepper. Heat for one minute on medium heat.
• Add the cream to the pot with the spinach and cook on medium heat for two minutes. Lower heat to low and cook another 3 minutes on low heat.
• Turn off heat and serve the Creamed Spinach with a Steak, Chicken, Fish or whatever you like.
• Enjoy!

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PIZZA at JOE n PATS Manhattan

 

JOE & PAT'S PIZZERIA  ... A Brief History

Established in 1960, the restaurant was named for Giuseppe Pappalardo and his brother (Joe) and Pasquale Pappalardo (Pat) of Naples, Italy. In 1958 the brothers had immigrated from a small town near Naples, to Staten Island, New York. They opened Joe & Pat's in 1960. Doing well, their mother joined them a year later in 1961.

Lunch at JOE & PAT'S .. Friday, January 28, 2022

My buddy Pat called me up on Thursday, and said, "What are you doing." I told him I was getting ready to go to work. He told me that ahe was getting together with a couple of our friends the next day for lunch at Joe & Pat's Pizzeria, and asked if I wanted to join them. Are you kidding me? Of course I do. What's better than getting together with friends or family, to eat some good Italian Food and have a couple glasses of wine? I'm sure you all know the answer. 

Pat, "OK, we're meeting a 1, see you then."

Me, "Awesome. See you tomorrow brother."

Friday rolls around, and I'm having my morning coffee, when Pat calls. It was just 11:30 am. I pick up the phone, "What are you doing (Pat)"? Having coffee. "Where are you?" I told him I was at a cafe on 6th Ave. "OK, I'm driving through the tunnel, I'll pick you up in 20 minutes." 

Cool, I continued drinking my coffee, and doing some work on my laptop. Twenty minutes later Pat calls and tells me I'm in front of the theater (IFC). "OK, I'll be there in a minute. 

I hop in Pat's car and we had to the East Village. We get to the East Village, and it takes us a few minutes to find a parking space, but we do. Two minutes later, we're in Joe & Par's and Lou and Noah are already there. The bartender checks our Vaccine Cards (these are Covid days 2022). We sit down and give our Pals a hug. It's always great getting together, whether in times of a pandemic or not, and we're all gald to see each other. We sit down, and Lou ask us if we want some beers. "Not me," I tell him, "I'm gonna get a Negroni." Pat orders a Dewars & Water, and I ask the waiter for a Negroni. When our drinks come, we all cheer one another.

We chit-chat a bit, and our buddy JP is not there yet, and we all decide we want to order a couple things. We're all hungry. Pat ask if anyone wants some Baked Clams? Hell yeah, I tell him. How bout some Scunili? "Hell yeah," again. A few minutes later the Clams and Scungili come and they both right on the money. The Clams are nice and tasty, and the Scugili is tender and perfectly cooked in a slightly spice Fra d'Avalo Sauce. "Yumm."

DIGGIN The PIZZA

We ordered 3 different pieces : one with Pepperoni, one called a Tri Pie which is a Margherita Pizza with a little touch of Basil Pesto. Both of these Pies were damn good. I really liked the Tri Piec which Lou loves and he ordered that one, it was very good. The Pepperoni Pie was absolutley amazing. We all loved it, especially Pat and I. I think I ate about 5 or 6 pieces of it (we had 2 large Pepperoni Pies). Someone asked how we rated the Pepperoni Pie, and 3 of us gave it a 9, including me. But after I thought about it again, I gave it a 9.5, it was that good! Damn Good.

Lou also ordered the Vodka Sauce Pie, which wasn't bad, but far from being my favorite.

Overall, we had a great time, and I loved the Pizza, and gained a new found respect for Joe & Pat's, as I went there about 2 and a half years agao with my cousin Tony, and we weren't super thrilled. I wanted to get a Clam Pie, because I used to Love eating them at Lombardi's on Spring Street. We got one, and it wasn't very good (mabe better now). Then we got a couple slices of the Origianal 1960 (Pizza Margherita) and we loved it. So now, my new view on Joe & Pats 1st Ave, is that it's great, and one of the best Pizza's in New York, the city that makes the Best Pizza in the World. "Yes better than Napoli, I tell you." It's true, and many would agree. So that's that. If you want good Pizza in New York, you can't go wrong with Joe & Pat's. "Tryit."

Daniel Bellino Zwicke

January 28th 2022

 

JOE & PAT'S

Thankfully, the owners of Joe & Pat's have preserved the old storefront of the old Lanza's

Sicilian Restuarant on 1st Avenue in Downtown Manhattan. Lanza's operated for more than 100

on 1st Avenue between East 10th and 11th Streets in the Lower East Side of New York, now known

as the East Village for the past 40 years or so.

Mafia Boss Salvatore "Lucky Luciano's family immigrated from Lercara Friddi, Sicily in 1906,  young Salvatore was just 8 years old. They settled in a small apartement on East 10th Street, right around the corner from Lanza's, which Michael Lanza opened in 1904. Over the years, Luciano had many a meal at Lanza's, as well as another Sicilian Restaurant around the block, John's of East 12th Street which opened in 1908, and is still operating today (2022), and still has the original decor of tile floors, and painted murals of scenes in Italy and Sicily. No doubt "Lucky" ate many a Cannoli from DeRoberti's Sicilian Pastries, which was just two doors north of Lanza's on 1st Avenue.

Inside JOE & PAT'S 1st Avenue

New York, NY

They did a fine job preserving as much as the old Lanza's as possible.

The place looks great, and I'm happy to see the old murals and remember

man good times with my friends : JP, Jorge, Kohn O'Sullivan, Miachael,

Toem, and my ex-girlfriend Dante, Saturday lunches and dinners at Lanza's,

sadly no longer in operation, yet it has been preserved as best it now can.

Basta !

Inside JOE & PAT'S

The OLD LANZA'S

1st AVENUE

NY NY

Our TASTY PEPPERONI PIE

JOE & PAT'S MANHATTAN

1/6/2022

NYC

RECIPES FROM MY SICILIAN NONNA

SOUPS - PASTA -DOLCE and ???

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NEW YORK PIZZA

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POSITANO FOOD & TRAVEL

MAKE PIZZA at HOME

RECIPE

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Foodporn Foodie s of NEW YORK

How to Eat NEW YORK PIZZA

. .  

John Travolta

 

Demonstrates the Proper Way to EAT NEW YORK PIZZA

 

 

 

 

HOW to EAT NEW YORK PIZZA VIDEO

 

 

JOHN TRAVOLTA

 

 

SATURDAY NIGHT FEVER

 

 

 

LENNY'S PIZZA

 

 

 

 

 

 

OUTRAGE !!!

 

 

HOW NOT to EAT NEW YORK PIZZA !!!

 

 

by NEW YORK MAYOR BILL DeBLASSIO

 

 

SACRILIGE 

 

 

 

 

 

"EATING NEW YORK PIZZA with a KNIFE & FORK" ???

SHAME on YOU BILL !!!

 

 

 

 

 

 

 

SUNDAY SAUCE

 

by DANIEL BELLINO "Z"

.

BRAVO JOHHNY !!!!

JOHN TRAVOLTA

"DOUBLE DECKER"

PIZZA

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NY PIZZA Tee SHIRT

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