GQ Really?!

One finds really awesome things in the most unlikely of places! Check out this amazing recipie that when followed creates an all American dream in your mouth.

Cook a Better Burger

 

What do you put in your burgers? That's what everyone always asks. They want to know if you add chopped onions or Dijon mustard or if you doctor your ground beef with a few dashes of Worcestershire or barbecue sauce. There's gotta be something in them, no? Well, no. No, there doesn't. A great burger doesn't need help. It needs salt, pepper, and the right kind of ground beef—specifically, ground chuck, with a fat content of about 20 percent. Although, for a truly great burger, you'll want to ask your butcher for 25 percent: more fat, more flavor, more juice. Forming the patty is also important. As David Walzog, chef of New York's Strip House and Michael Jordan's The Steak House N.Y.C., points out, you want to pack it just enough to keep the meat together. The burger should have a loose consistency; this isn't meat loaf you're making. Once you've formed the patty (about an inch thick), make a well in its center with your thumb. When burgers cook, they tend to contract and bulge in the middle. Making an indentation prevents this from happening. Finally, skip the fancy-pants brioche or sourdough roll and opt for a moist, squishy grocery-store bun. And because a burger is an American classic, go with American cheese. The orange kind, of course.

 

The Perfect Burger

Makes three

 

1 lb ground chuck

Salt and pepper

American cheese

Buns

 

Step 1

Remove ground beef from the fridge an hour before cooking. Gently form three patties, each about an inch thick (don't overpack). With your thumb, form a small well in the center of each. Season on the outside with salt and pepper.

 

Step 2

To cook indoors, place a cast-iron skillet (see below) or a nonstick or regular frying pan over medium-high heat. When it is nice and hot, add a dash of vegetable oil and add the patties. Do not move them and do not press down with a spatula. Let cook for about 4 minutes, or until nicely browned. (An open window or a vent over your stove comes in handy at this point.) Flip, add the cheese, and cook for about another 4 minutes. You may have to fry a few patties to get the timing and heat level right. You want your burger well browned on the outside and juicy in the middle.

 

Step 3

Remove the burgers. Drain excess fat from the pan. Place the buns in the pan, facedown, and let them get crispy. Assemble the burgers. Go easy on the condiments. Repeat.

 

 

Read More http://www.gq.com/how-to/rest-of-your-life/201002/gq-ten-point-plan#ixzz18KBpd59H

Perfection

Warm fresh Brownie, Creamy Vanilla Ice Cream, Whipped Cream. That is all.

Snowy Day Inspiration!

I know it's been forever since my last foodie post but I was away getting inspired for the winter weather!  The treats of the season inspire all kinds of creativity that lead to yummilicious recipes for family and friends.  I really hope you join me on my new wave of savory and sweet ventures.  My most recent dabbling lead me to a decadent, holiday, comforting, warm, I could use more adjectives but just read the recipe and try it out!  I'm a strong believer in using what you have in your refrigerator so if there is any changes I would make to this, I would have used Challah bread! 

Snowy Day French Toast Bread Pudding

8 Bakery White Dinner rolls outer crusts lightly cut off

3 large eggs

1/4 cup Half and Half or heavy cream

1/2 tsp Cinnamon

1/4 tsp Ginger

1/8 tsp Fresh Nutmeg Grated

1 tsp Vanilla

1/4 cup honey or maple syrup

2 Tbsp Orange Juice OR Zest of 1/2 and Orange

1/4 to 1/2 cup Raisins(depending on your preference)

1/2 cup Orange(for soaking Raisins)

3 to 4 sprigs of Fresh Mint Leaves, finely chopped

6 Tbs Unsalted Butter

Preheat Oven to 350 degrees. Combine raisins and 1/2 cup orange juice in a small bowl set aside. Cut Rolls in half set aside. 

Whisk eggs, half & half, cinnamon, ginger, nutmeg, vanilla, honey or maple syrup, 2 Tbsp orange juice or zest in a medium sized bowl set aside.  In a small sauce pan over medium heat melt butter and add mint leaves reduce to low after 30 seconds let infuse for 2 minutes. 

Pour mint infused butter into a 9" square baking dish making sure the bottom of the dish is fully covered use a pastry brush to  move some of the butter onto the sides. Lay the sliced bread into the dish(it's great if they touch that's what you want) and pour custard on top. Let sit for at least 15 minutes turning halfway to make sure the bread gets soaked all through.  Drain raisins and scatter on the top. Bake in preheated oven for 50-55 minutes the bread will puff up! Dust with a light sprinkle of confectioners sugar(optional).Serve with warm maple syrup.