January 2015 recipe -Taste USA

Saturday, January 31, 2015

Pistachio Gelato Burger

How to make Pistachio Gelato Burger Recipe - This dessert burger was inspired by a fanatic’s quest. Like starving desert wanderers chasing a mirage, Andrea and her husband once schlepped for several city blocks on a hot August afternoon in search of ice cream sandwiches on brioche! that they had heard were being dispensed through the window of some hole in the wall near New York City’s Union Square Greenmarket. It was worth every sweaty step. We have no idea if the place still exists, but it doesn’t matter. We figured out how to make them at home.

Method:

12 Brioche Buns (recipe follows)

1 quart (1 L) Pistachio Gelato, slightly softened (recipe follows)

Devilish Chocolate Sauce

Slice the buns in half horizontally. Place a large scoop of gelato on the bottom half of each bun. Spoon the chocolate sauce over the gelato and set the top halves of buns on top, pressing down lightly so the gelato spreads to the edges of the bun. Serve immediately. YIELD: 12 gelato burgers

BRIOCHE BUNS

1 package (21/2 teaspoons) active dry yeast

Pinch sugar, plus 2 tablespoons (26 g)

1/2 cup (120 ml) warm water

1 1/2 cups (206 g) bread flour

1 cup (125 g) all-purpose flour, plus additional for sprinkling

3/4 teaspoon (1 g) salt

1 stick (1/2 cup, 112 g) unsalted butter, room temperature, cut into 8 pieces

3 eggs, beaten

SPECIAL EQUIPMENT:

2 jelly-roll pans, parchment paper or silicone mats

In a small bowl, stir the yeast, pinch of sugar, and warm water until the yeast dissolves. Let stand about 10 minutes, until foamy.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, remaining 2 tablespoons (26 g) sugar, and salt. Add the dissolved yeast, beating until combined. With the mixer on low, add the butter, 1 piece at a time, beating well after each addition. Beat in the eggs.

Change to a dough hook and knead for 4 to 5 minutes. The dough should start to pull away from the sides of the bowl. If it doesn’t, add more flour, 1 tablespoon (8 g) at a time, until it does. It will still be somewhat sticky, but you should be able to transfer it from the bowl to the counter easily.

Sprinkle some flour on a clean counter and with lightly floured hands, knead the dough for about 5 minutes until it is smooth and elastic. Shape the dough into a ball and place it into a well-oiled bowl. Cover with a dish towel and let rise in a warm place until doubled in size, 1 1/2 to 2 hours. Line 2 jelly-roll pans with parchment paper or silicone mats.

Punch the dough down and knead several times. Using a metal pastry scraper, divide the dough into 16 even pieces. Roll each piece into a 1 1/2-inch (3.5 cm) ball and place on the prepared jelly-roll pans. Cover with kitchen towels and let rise in a warm place until they are roughly doubled in size, another 1 1/2 hours. (If you are making these buns for savory burgers and want them larger, separate into 8 or 12 larger pieces and roll into larger balls.) Preheat the oven to 400°F (200°C, gas mark 6).

Bake the buns on the top and middle racks of the oven until golden brown, about 13 minutes, rotating about halfway through baking. (Baking time may vary slightly if the buns are larger.) Transfer to a rack and cool completely. YIELD: 16 buns

PISTACHIO GELATO:

1 cup (123 g) shelled, unsalted pistachio nuts, divided

3/4 cup (150 g) sugar, divided

2 1/2 cups (570 ml) milk

1/2 cup (120 ml) heavy cream

1 teaspoon (5 ml) almond extract

5 egg yolks

SPECIAL EQUIPMENT:

Ice cream maker

Method:

In the bowl of a food processor fitted with the chopping blade, finely grind 3/4 cup (92 g) pistachio nuts with 1/4 cup (50 g) sugar.

In a medium saucepan over medium heat, combine the milk, cream, almond extract, and ground pistachios. Cook until you see small bubbles form around the edges of the pan. Remove from the heat, cover, and let steep for 1 hour. Strain the pistachio mixture through a fine-mesh strainer into a metal bowl, pressing down on the nuts to extract as much flavor as possible. Discard the pistachios.

In a medium bowl, whisk the egg yolks with remaining 1/2 cup (100 g) sugar until light and lemon-colored. Gradually whisk the pistachio mixture into the egg yolks and then pour it into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon and registers just barely 180°F (82°C). Do not let the mixture boil or go over 180°F (82°C) or it will curdle.

Remove the pan from the heat. Pour the custard into a bowl set in an ice bath and stir until it cools to room temperature. Cover the bowl and refrigerate for 3 to 24 hours.

Pour the custard into the canister of an ice cream maker and freeze according to manufacturer’s instructions. While the ice cream is churning, chop the remaining 1/4 cup (31 g) pistachios. Five minutes before churning is finished, pour in the chopped pistachios. Transfer to a freezer container and freeze for at least 4 hours (2, if you are making the Burgers). YIELD: About 1 quart (1 L)

Pistachio Gelato Burger

Ginger Beer Float

How to make Ginger Beer Float Recipe - Making floats (and ice cream sodas) is something of a lost art. All too often, we find these soda fountain treats sloppily presented with the ice cream carelessly plopped into the beverage. Sure, that’s where it eventually ends up, but the purists among us believe there is a process that should be observed, and it starts with the placement of the ice cream—resting on the side of the glass, rather than floating in the drink. In this twist on a soda fountain classic, the kick of the spicy ginger beer is a perfect foil to the silky, sweet coconut ice cream.

Ingredients:
1 quart (1 L) ginger beer (your favorite brand)
4 generous scoops Coconut Ice Cream (recipe follows)

Method:
Make it Wicked: Turn your float into a Dark and Stormy float by stirring 2 ounces (60 ml) of rum into each glass of ginger beer before adding the ice cream.
Pour the ginger beer into 4 tall glasses, leaving room at the top (the ginger beer will fizz after you add the ice cream). Place a scoop of ice cream on the rim of each glass, partially immersed in the ginger beer. Serve with straws and long-handled spoons. YIELD: 4 floats

COCONUT ICE CREAM

Ingredients:
1 1/2 cups (355 ml) whole milk
1 1/2 cups (355 ml) heavy cream, divided
1 cup (85 g) dried, shredded, unsweetened coconut
Pinch of sea salt
5 egg yolks
3/4 cup (150 g) sugar

SPECIAL EQUIPMENT:
Candy thermometer, ice cream maker

Method:
In a heavy bottomed saucepan over medium heat, combine the milk, 1 cup (235 ml) of the cream, coconut, and salt. Cook until you see small bubbles form around the edges of the pan. Remove from the heat, cover, and let steep for 1/2 hour. Strain through a fine-mesh strainer into a metal bowl and then return to pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium speed until they are light, about 2 to 3 minutes. Stir in the remaining 1/2 cup (120 ml) cream.

Reheat the coconut mixture for 2 minutes. Gradually beat 1/2 cup (60 ml) of warm coconut mixture into the egg mixture until smooth. Pour the egg mixture into the coconut mixture remaining in the saucepan and cook, stirring constantly, over medium heat, until the mixture thickens enough to coat the back of a spoon and registers just barely 180°F (82°C). Scrape the bottom of the pan as you stir. Do not let the mixture boil or go over 180°F (82°C) or it will curdle.

Remove the pan from the heat. Pour the custard into a bowl and cool to room temperature. Cover and refrigerate for 3 to 24 hours. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. YIELD: 1 quart (1 L)

Root Beer Float

How to make Root Beer Float Recipe - One of us (don’t ask) has been around long enough to remember when a certain root beer, recognizable by its orange and brown logo, was not a national supermarket staple. Rather, it was a special beverage available only at the company’s own restaurants—usually roadside stands selling drinks, burgers, and ice cream, none of which had made it to the East Coast yet. It was at one of these stands, during a cross country trip in the early 1970s, that one of us first experienced a root beer float. The root beer may not really have been that much better than any previously sampled. But sipping it on a dusty road in the heart of America, watching the sun set and a scoop of vanilla ice cream slip down the side of the frosty mug, it sure made an impression.

Ingredients:
1 quart (1 L) root beer (your favorite brand)
4 generous scoops Vanilla Ice Cream

Method:
Pour the root beer into 4 tall glasses or frosty mugs, leaving some room at the top (the root beer will fizz after you add the ice cream). Place a scoop of ice cream in each glass, pressing it down on the rim of each glass. Serve with straws and long-handled spoons. YIELD: 4 servings

Chocolate Almond Banana Smoothie

How to make Chocolate Almond Banana Smoothie Recipe - When it’s hot outside and our bananas start to turn brown seemingly overnight, we like to peel them and pop ’em in the freezer. That way they’re always ready for smoothies. The frozen fruit makes the drinks thicker and adds flavor. This drink tastes decadent but is actually pretty nutritious in case you care about that sort of thing.

Ingredients:
1 cup (235 ml) almond milk
1 very ripe banana, peeled, cut into 4 pieces, and frozen
1 cup (245 g) chocolate frozen yogurt
2 teaspoons (10 ml) almond extract

Method:
Pour the almond milk into the container of a blender. Add the banana, frozen yogurt, and almond extract. With the blender on a low setting, purée for about 15 to 30 seconds until the mixture is thick and smooth. Pour into 2 tall glasses. YIELD: Two 8-ounce (235 ml) smoothies

Darkest Chocolate Frappe

How to make Darkest Chocolate Frappe Recipe - We all have memories of drinking chocolate frappes as kids even if some of us were as misinformed as to call them milkshakes. This version emphasizes chocolate’s deliciously dark notes, so it may not appeal to children even without the alcohol.

Ingredients:
1/2 cup (120 ml) very cold milk
2 tablespoons (38 g) Devilish Chocolate Sauce (recipe follows)
4 generous scoops premium chocolate ice cream, the darker the better (about 1 1/2 cups [210 g])
Make it Wicked: Add 2 ounces (60 ml) Tuaca or Licor 43 after the chocolate sauce.

Method:
Pour the milk into the container of a blender. Add the sauce, followed by the ice cream. With the blender on a low setting, purée for about 15 to 30 seconds until the mixture is thick and smooth. (If using a mixer, start on the slow speed and accelerate after a few seconds.) Serve. YIELD: One 16-ounce (475 ml) or two 8-ounce (235 ml) frappes

DEVILISH CHOCOLATE SAUCE - This sauce gets its dark color and complex flavor from black cocoa, which is a very rich, very dark Dutch-process cocoa powder (Dutching neutralizes the acidity). Black cocoa is used in Oreo cookies, so the sauce may cause childhood flashbacks.

Ingredients:
1 1/4 cups (250 g) sugar
1/2 cup (43 g) unsweetened cocoa powder
1/2 cup (43 g) black cocoa
Pinch kosher salt
1 cup (235 ml) water
1 teaspoon (5 ml) vanilla

Method:
In a medium saucepan, whisk the sugar, cocoa powders, and salt to combine. Over medium heat, whisk in the water. Continue whisking, breaking up the cocoa clumps, until the mixture boils. Boil for 3 minutes, stirring occasionally.

Remove from the heat and stir in the vanilla. Cool completely and transfer to a squeeze bottle. Store in the refrigerator for up to 2 weeks. YIELD: 1 3/4 cups (560 g)

Darkest Chocolate Frappe

Salted Caramel Frappe

How to make Salted Caramel Frappe Recipe - We were a bit hesitant to include this drink because we didn’t want to appear gimmicky. Salted caramel seems to be everywhere these days. But there’s a reason. The flavor is addictive. The quality of the ice cream is key here because if it’s too sweet, it will kill the drink. Hit it right and you’re in for a treat. We are lucky in Boston because we have access to a few local, small-batch ice cream brands that excel in this particular flavor.

Ingredients:
1/2 cup (120 ml) very cold milk
1 1/2 cups (210 g) premium salted caramel ice cream, about 3 generous scoops (see Resources, page 201)
1 tablespoon (15 g) brown sugar simple syrup (recipe follows)
Sprinkle coarse sea salt
Make it Wicked: Add 1 ounce (28 ml) bourbon in the blender after the simple syrup.

Method:
Pour the milk into the container of a blender. Add the ice cream, followed by the syrup. With the blender on a low setting, purée for about 15 to 30 seconds until the mixture is thick and smooth. (If using a mixer, start on the slow speed and accelerate after a few seconds.) Pour into a tall glass and top with a sprinkle of sea salt. YIELD: One 12-ounce (355 ml) frappe

BROWN SUGAR SIMPLE SYRUP - Brown sugar adds a little depth of flavor to this kitchen staple. It is perfect for our Salted Caramel Frappe, but we bet you can find lots of other uses for it as well.

Ingredients:
1/2 cup (115 g) packed light brown sugar
1/2 cup (120 ml) water
In a medium saucepan over medium heat, bring the sugar and water to a simmer, stirring. Simmer about 3 minutes until sugar dissolves and mixture thickens slightly.

Method:
Remove from the heat and cool completely. Transfer to a container and store, covered, in the refrigerator.
YIELD: 1/2 cup (160 g)

Vanilla Frappe

How to make Vanilla Frappe Recipe - When we were young and foolish, we scorned anything vanilla, being drawn instead to the sexier, more alluring chocolate. Happily, we have come to appreciate that there is nothing “plain” about this aromatic spice particularly when it is the primary flavor in a thick, smooth frappe.

Ingredinets:
6 ounces (175 ml) very cold milk
1/2 vanilla bean
1/2 teaspoon (2.5 ml) pure vanilla extract
4 generous scoops Vanilla Ice Cream (about 1 1/2 cups [210 g], recipe follows, or your favorite premium brand)

Method:
Make it Wicked: Add 1 ounce (28 ml) of your favorite single-malt scotch after the vanilla extract.

Pour the milk into the container of a blender or drink mixer. Slice open the vanilla bean and scrape the seeds into the milk.

Add the vanilla extract, followed by the ice cream. Using the blender’s purée setting, blend for 45 seconds to 1 minute until the mixture is thick and smooth. (If using a mixer, start on the slow speed and accelerate after a few seconds.) YIELD: One 16-ounce (475 ml) or two 8-ounce (235 ml) frappes

VANILLA ICE CREAM:
2 cups (475 ml) cream
1 cup (235 ml) whole milk
1 vanilla bean, split
6 egg yolks
3/4 cup (150 g) sugar

SPECIAL EQUIPMENT:
Ice cream maker

Method:
In a heavy-bottomed saucepan over medium heat, combine the cream, milk, and vanilla bean. Heat until small bubbles start to form around the edges of the pan. Remove from the heat and set aside.

In a medium bowl, beat the egg yolks and sugar together by hand with a whisk until they are thick and light.

Gradually add about half of the hot cream and milk mixture, whisking until smooth. Pour the contents of the bowl back into the saucepan and mix well.

Place the pan over medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon and registers just barely 180°F (82°C) on an instant-read thermometer. Do not allow the mixture to boil.

Remove the pan from the heat and fish out the vanilla bean. Strain the custard through a fine-mesh strainer into a bowl set into an ice bath. Cool to room temperature, stirring constantly. Refrigerate for 3 hours or overnight and then freeze in an ice cream maker according to manufacturer’s instructions. YIELD: About 1 quart (1 L)

Vanilla Frappe

Malted Salt and Vinegar Potato Chips

How to make Malted Salt and Vinegar Potato Chips Recipe - We have a love/hate relationship with this addictive snack. Addiction that’s the hate part. But what’s not to love? They are addictive because they taste so damn good. The secret here is the 24-hour soak.

Ingredients:
4 baker, or Russet, potatoes, 1/2 pound (225 g) each, washed and unpeeled
2 cups (475 ml) malted vinegar
Coarse sea salt, for seasoning
Oil, for frying

SPECIAL EQUIPMENT:
Mandoline with a waffle attachment, deep fryer, mesh skimmer (spider)
Note: If you do not have a mandoline or a waffle cutter attachment, this recipes works as traditional potato chips. Slice them as thin as possible, about 1/8 inch (3 mm).

Method:
Set the waffle attachment on the mandoline to about 1/8 inch (3 mm). Holding a potato at about a 45-degree angle, slide the potato down the mandoline to make the first cut and then turn the potato so the next cut is diagonal to the first. Return to the starting position and repeat, maintaining a 45-degree angle. This will give you long chips.

Place the sliced potatoes in a deep container and run cold water over them, swishing them around to remove the excess starch. Pour the vinegar over the potatoes and let soak for 24 hours, covered and refrigerated. Remove from refrigerator, strain the potatoes, and lay out on a tray lined with paper towels or a paper bag to try to get rid of the excess water.

Preheat fryer to 350°F (180°C). When the fryer is hot, carefully slide the chips one by one directly into the fryer (don’t use baskets), cooking 15 to 20 at a time so as not to overcrowd them. With a mesh skimmer or spider, gently move the chips around to ensure even cooking.

Cook for 2 to 3 minutes until light golden (chips will continue to cook a bit as they cool). Using the skimmer, transfer the chips from the fryer to a tray lined with paper towels or a paper bag. Season with sea salt and serve immediately. YIELD: About 12 cups, or 8 servings

Delphas BBQ Potato Chips

How to make Delphas BBQ Potato Chips Recipe - Trust us. When our friend and IQUE teammate John Delpha is cooking, you better get to the table quickly. A large plate of these chips disappears mighty fast. Serve with beer. unknown

Ingredients:
1 gallon (4 L) water
1/4 cup (60 ml) cider vinegar
4 baker or Russet potatoes, scrubbed clean but not peeled
3 quarts (3 L) oil, for frying
Cimmaron Doc’s Bar-B-Q Seasoning (see Resources, page 201), or your favorite barbecue spice

SPECIAL EQUIPMENT:
Deep fryer, optional; mesh skimmer, or spider; mandoline
Fill a tub with water and vinegar.

Method:
Using a mandoline, slice potatoes crosswise, 1/16-inch (2 mm) thick. Place in the water/vinegar solution for at least 30 minutes to prevent oxidizing. Drain.

In a deep fryer or deep saucepan, heat the oil to 350 to 360°F (180°C to 182°C). One by one, drop the potatoes into oil, cooking 15 to 20 at a time so as not to overcrowd them. With a mesh skimmer or spider, gently move the chips around to ensure even cooking.

Cook for 2 to 3 minutes until light golden (the chips will continue to cook a bit as they cool). Using the skimmer, transfer the chips to a plate lined with paper towels.

Transfer to a bowl and immediately season with Bar-B-Q Seasoning. Toss the chips and season again to ensure good coverage. Repeat until all potatoes are fried. Serve immediately. YIELD: 4 to 6 servings

Harpoon Ipa Beer Batter Onion Rings

How to make Harpoon Ipa Beer Batter Onion Rings Recipe - We love the people at Harpoon Brewery. They sponsored our barbecue team for many years, and any chance we have to drink their beer or eat it, we will. The hoppiness of the IPA complements the sweetness of the onions. unknown

IngredientS:
2 cups (250 g) flour
1 cup (140 g) yellow cornmeal
1 teaspoon (4.6 g) baking powder
1 teaspoon (0.8 g) minced sage leaves
3 cups (700 ml) Harpoon IPA or your favorite ale
Oil, for frying
2 Vidalia or yellow onions, peeled and cut into 1/4-inch (6 mm) rings
Kosher salt and fresh cracked black pepper, to taste

SPECIAL EQUIPMENT:
Deep fryer, optional

Method:
In a deep fryer or deep saucepan, heat oil to 350°F (180°C).

Make the batter: Place the flour, cornmeal, baking powder, and sage in a mixing bowl. Using a heavy whisk, add the beer and mix well.

Working with a few at a time, dip the onion rings into the batter. Remove from the batter, letting the excess drip off, and then slowly and carefully start to submerge them into the hot oil.

Fill the fryer basket or pan half full and cook for 3 to 5 minutes until the rings are just past golden brown. If using a pan, flip the rings once during cooking for more even frying. Make sure not to overcrowd as this will slow down cooking and make the rings greasy.

Carefully remove from the fryer or pan and place on a paper towel to drain. Season with kosher salt and fresh cracked black pepper. Serve immediately. YIELD: 4 to 6 appetizer servings; 8 side dish servings

Green Krack Sauce

How to make Green Krack Sauce Recipe - We crave this sauce. We dream about this sauce. Chefs Seth and Angela serve it with ceviche and oysters. We think it’s great with anything, especially these onion rings. Though Seth and Angela have never shared the recipe with us, we did our best to re-create their incredible sauce, so unless you are on Nantucket, this will have to do. unknown

Ingredients:
2 cloves garlic, peeled
1/2 cup (8 g) finely chopped cilantro leaves
2 tablespoons (28 ml) yuzu juice
2 tablespoons (28 ml) fresh lime juice
2 tablespoons (28 ml) fish sauce
3 tablespoons (60 g) agave nectar or honey
1 tablespoon (3 g) minced chives
1 teaspoon (1.2 g) red pepper flakes

Method:
With the motor running, drop the garlic through the lid of a blender and purée. Stop the motor and add the remaining ingredients. Purée until smooth. Use within a few hours. YIELD: About 1 cup (175 g)

Tempura Onion Rings

How to make Tempura Onion Rings Recipe - In the spring of 2012, we were lucky enough to be invited to cook at the fabulous Nantucket Wine Festival. When we weren’t impressing guests with our whole hog porchetta, we had plenty of time to enjoy the culinary gifts of this fabulous spot twenty-eight miles off the Massachusetts coast. This recipe is a tribute to Seth and Angela Raynor, who own and cook at Corazon del Mar. unknown

Ingredients:
2 cups (475 ml) buttermilk
2 teaspoons (10 ml) Tabasco sauce
1 teaspoon (5 g) kosher salt
2 Vidalia or Walla Walla onions, peeled and cut into 1/2-inch-thick (1 cm) rings

TEMPURA BATTER:
2 eggs
2 cups (475 ml) soda water with 3 ice cubes
1 cup (125 g) flour, sifted
1 cup (160 g) rice flour, sifted
Kosher salt
Fresh cracked black pepper
2 cups (250 g) flour, for frying

SPECIAL EQUIPMENT:
Deep fryer, optional; deep-fry thermometer; 12-inch (30 cm) wooden skewer or a long-handled fork

In a large bowl, mix together the buttermilk, Tabasco sauce, and salt. Add the onion slices, separating them into rings. Marinate the onions for at least 1 hour and up to 24 hours, covered and refrigerated. If the marinade doesn’t cover the onions, flip halfway through marinating.

In a deep fryer or deep saucepan, heat oil to 350°F (180°C). While the oil is heating, make the Tempura Batter: In a large bowl, whisk the eggs. Whisk in the ice/soda water.

Sift the flours over the egg mixture, add a pinch of salt, and whisk until smooth. Use immediately.

Spread the flour on a plate. One at a time, lift the onion rings from the marinade, toss in the flour, shaking off excess, and drop into the batter. When there are about a dozen rings in the batter, use a long-handled fork to lift them out one at a time, letting the excess batter drip before dropping into the hot oil.

Immediately nudge the ring to keep it from sticking and repeat with the remaining rings until the surface of the oil is full but not crowded. Overcrowding slows down cooking and makes the onion rings greasy.

Fry until the rings are crispy and golden brown, about 5 minutes. Remove from fryer and drain on a paper towel. Season with salt and pepper. Serve with Green Krack Sauce for dipping. YIELD: 4 servings

Tempura Onion Rings

Rosemary Aioli

How to make Rosemary Aioli Recipe

Ingredients:
1 egg
1 tablespoon (15 ml) fresh lemon juice
2 cloves garlic, peeled and chopped
1 tablespoon (1.7 g) minced fresh rosemary leaves
2 teaspoons (10 g) Dijon mustard
1 cup (235 ml) canola oil
Kosher salt and fresh cracked black pepper, to taste

Method:
Place the egg, lemon juice, garlic, rosemary, and mustard in a food processor or blender. Process until smooth. With the motor running, slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt and pepper.

Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (280 g)

Creole Fries

How to make Creole Fries Recipe - Andy serves many orders of these nightly at his restaurant, Tremont 647. They are a perfect match with the Rosemary Aioli. Toss Wicked Good Fries with a generous helping of Creole Seasoning (it works best when the fries are still really hot) and serve with a side of Rosemary Aioli for dipping. unknown

CREOLE SEASONING:
2 tablespoons (5.4 g) dried thyme
2 tablespoons (4 g) dried basil
2 tablespoons (7 g) paprika
1 tablespoon (6.3 g) gumbo filé powder
1 tablespoon (5.3 g) cayenne pepper
1 teaspoon (2.6 g) chili powder
1 bay leaf, ground or finely chopped

Method:
Combine all the ingredients in a small bowl and mix thoroughly. The rub will stay fresh for up to 3 months, stored in an airtight container in a cool, dark place.
YIELD: Approximately 1/2 cup (32 g)

Wicked Good Fries

How to make Wicked Good Fries Recipe - It is generally believed that the french fry, our national vegetable, originated in Belgium, which is also the country with the highest per capita consumption of this irresistible indulgence. In terms of overall consumption, however, nobody can beat the good old U.S. of A.

The preparation method below is similar to one used for duck confit because first you cook the potatoes at low heat and then fry them at high heat. In a restaurant, it’s how we make them crispy yet extremely tender. Some people call these confit fries. As far as we’re concerned, this is the best way to make french fries as good as any burger joint’s.

Ingredients:
4 baker or Russet potatoes, about 1/2 pound (225 g) each, washed
Oil for frying
Kosher salt and fresh cracked black pepper for seasoning, or your favorite seasoning
SPECIAL EQUIPMENT:
Deep fryer, vegetable/french fry cutter

Method:
Preheat fryer to 275°F (140°C). Cut the potatoes lengthwise into 1/4-inch (6 mm) wide fries. Place in a deep bowl or bucket and rinse with cold water until clear to remove all excess starch.

Pour the contents of the bowl into a colander placed in the sink. Leave the potatoes in the colander, giving it a light toss to try to remove as much water as possible.

Fill the fryer basket no more than half full with potatoes and place in the preheated oil. The potatoes will cook slowly, barely bubbling. Cook for 3 to 5 minutes until the fries are al dente. To test, reach in with tongs and carefully remove one fry. It should snap easily between two fingers but not be mushy.

Spread the fries in a single layer on a drying rack on a sheet pan, cool to room temperature, and then refrigerate until cold, 45 minutes to an hour. Store, sealed in an airtight container, for up to 4 days. FEED POTATO INTO FRENCH FRY CUTTER. APPLY LIGHT PRESSURE. PERFECT FORM

WICKED GOOD FRYING When you are ready to serve: Preheat the deep fryer to 350°F (180°C). Fill the basket half full with the fries and drop into preheated oil. Fry for 3 to 6 minutes until golden brown and crisp. Place on a drying towel or paper bag and season with salt and pepper or your favorite seasoning. Serve immediately.
YIELD: 4 to 6 servings

Wicked Good Fries

Koh Jum Scallop Burger

How to make Koh Jum Scallop Burger Recipe - Andy has always had a passion for the flavors of Southeast Asia and developed this recipe after he returned from a trip to Thailand. It is a riff on a classic American food with anything but typical American taste. We love the richness of the scallops paired with the brightness of the garden-fresh salad on top.

BURGERS:

1 pound (455 g) U10–U12* dry scallops (see page 165), half cut into 1/4-inch (6 mm) dice, half set aside whole

1 egg white

1/2 pound (225 g) cocktail-size shrimp, peeled and deveined, patted dry, and roughly chopped into 1/4-inch (6 mm) pieces

2 scallions, greens only, cut into 1/8-inch (3 mm) rings

1 tablespoon (15 ml) fish sauce

2 teaspoons (4 g) minced fresh ginger

1 teaspoon (2 g) ground white pepper

Vegetable oil, for frying

6 Flour Bakery Burger Buns, toasted

Spiced Aioli (recipe follows)

Herb Salad (recipe follows)

*Under 10 to 12 per pound

Method:

Place the whole scallops in a food processor with the egg white and purée until smooth. Scrape the purée into a large bowl and add the diced scallops, shrimp, scallions, fish sauce, ginger, and white pepper and mix well.

With wet fingers, shape 1 tablespoon (15 g) of the mixture into a small disc. Brush a skillet with oil and cook over high heat for 1 minute on each side to taste for seasoning. Adjust the fish sauce and pepper as needed. With wet hands, divide the mixture into quarters and shape into six 1/2-inch-thick (1 cm) patties.

Pour about 1/8 inch (3 mm) of vegetable oil into a 12-inch (30 cm) skillet and place over high heat. Add the patties, lower the heat to medium high, and sear, without moving, for 2 minutes; be prepared for splattering. Turn the patties over and cook for 2 to 3 minutes more until they are firm and reach an internal temperature of 145 to 150°F (63 to 66°C).

To serve: Lay the toasted buns open on a platter. Spread Spiced Aioli on the top halves and place burgers on the bottom halves. Mound Herb Salad on top of the burgers and then place the bun tops over the salad. This would also be delicious with Green Krack Sauce. YIELD: 6 burgers

HERB SALAD:

1 cucumber, peeled and cut into 1/8-inch (3 mm) discs

1/2 red onion, peeled, cored, and cut as thin as possible

20 cilantro leaves

8 basil leaves, roughly chopped

8 mint leaves, roughly chopped

DRESSING:

2 tablespoons (28 ml) fish sauce

1 tablespoon (15 ml) fresh lime juice

1 tablespoon (20 g) agave nectar or honey

For salad: Place the salad ingredients in a bowl and toss lightly.

For dressing: In a small bowl, mix well. Refrigerate until ready to use.

About 10 minutes before serving, toss the salad with the dressing. (For scallop burgers, dress salad just before frying burgers.)

YIELD: 6 servings

SPICED AIOLI:

1 egg

1 shallot, peeled and roughly chopped

20 cilantro leaves

2 tablespoons (28 ml) fresh lime juice

1 tablespoon (16 g) chili garlic paste or sambal

2 teaspoons (10 g) Dijon mustard

1 cup (235 ml) canola oil

1 tablespoon (15 ml) sesame oil

1 tablespoon (15 ml) soy sauce

Kosher salt and fresh cracked black pepper, to taste

Place the egg, shallot, cilantro, lime juice, chili garlic paste or sambal, and mustard in a food processor or blender. Process until smooth. Mix the two oils in a small bowl. With the motor running, slowly drizzle into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Add the soy sauce and season with salt and pepper. Refrigerate for up to 1 week, covered. YIELD: 1 3/4 cups (405 g)

Koh Jum Scallop Burger

Gyro Burger

How to make Gyro Burger Recipe - Traditionally, a gyro is a Greek specialty of meat usually lamb roasted on a vertical spit, often wrapped in soft pita bread with onions, tomatoes, and tzatziki sauce. Perfect street food, the gyro is made for food trucks. But we’re taking it in another direction. Instead of roasting the meat on a spit, we’re adding the spices usually associated with the roasted meat to ground lamb and shaping it into patties. Welcome to the Gyro Burger. Take it on the road or enjoy it at home with friends.

Ingredients:

1 1/2 pounds (680 g) ground lamb

2 tablespoons (28 ml) olive oil, plus more for cooking

1 tablespoon (7 g) smoked or sweet paprika

1 teaspoon (1 g) dried oregano

Kosher salt to taste

4 large rounds pita bread

Tzatziki Sauce

1 medium red onion, thinly sliced

1 medium tomato, seeded and chopped, seasoned with black pepper

1 clove garlic, minced

1 tablespoon (6 g) chopped fresh mint

1 batch Wicked Good Fries

Method:

In a large bowl, combine the lamb with the olive oil, paprika, and oregano. Divide into 4 equal portions and shape into oval patties that are 3/4-inch (2 cm) thick. Season both sides with salt.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and cook the burgers for 3 minutes per side or until internal temperature reaches 135°F (57°C). Transfer the burgers to a platter to rest for 5 minutes.

Brush the pita rounds with olive oil and toast both sides on the griddle until lightly brown and soft.

Spread 1/4 cup Tzatziki Sauce (65 g) on the bottom of each pita. Place burger on top of sauce. Garnish with onion, tomato, and fries and spread a bit more Tzatziki

Sauce on top of the fries. Sprinkle with garlic and mint. Roll the pita around each burger and seal tight with a piece of butcher paper or aluminum foil. YIELD: 4 burgers

TZATZIKI SAUCE:

1 cup (200 g) plain Greek yogurt

1 tablespoon (8 g) minced, seeded cucumber

1 tablespoon (6 g) minced fresh mint

1 clove garlic, minced

2 teaspoons (10 ml) extra-virgin olive oil

1/2 teaspoon (2.5 g) kosher salt

Juice of 1/4 lemon

Place the yogurt in a fine strainer set over a mixing bowl and refrigerate for 2 hours. Transfer the strained yogurt to a bowl and stir in remaining ingredients. Refrigerate until ready to use. Yield 1 1/4 cups (300 g)

Gyro Burger

Bulgogi Burger

How to make Bulgogi Burger Recipe - We love the combination of flavors in this Korean dish. Cornstarch helps the burger get a gorgeous crust, and the soy caramelizes nicely around it.

BURGERS

1 1/2 pounds (680 g) chuck or ground beef

1 tablespoon (6 g) peeled and minced fresh ginger

2 cloves garlic, minced

2 tablespoons (28 ml) soy sauce

2 teaspoons (10 ml) sesame oil

2 scallions, cut into 1/8-inch (3 mm) rings, whites and greens

1/2 cup (64 g) cornstarch, for dusting

Vegetable oil, for cooking

SAUCE:

1/4 cup (60 ml) soy sauce

2 tablespoons (40 g) agave nectar or honey

1 tablespoon (16 g) chili garlic paste or sambal

1 tablespoon (15 ml) sesame oil

1 tablespoon (15 g) packed brown sugar

2 teaspoons (5 g) white sesame seeds, toasted

2 teaspoons (5 g) black sesame seeds

1 teaspoon (2 g) peeled and minced fresh ginger

1 large clove garlic, minced

1 teaspoon (2 g) fresh cracked white pepper

4 hamburger buns, toasted

Sesame Aioli (recipe follows)

Quick Kimchi (recipe follows)

Method:

Make the burgers: If you are grinding, in a large bowl combine the chuck, ginger, garlic, soy sauce, and sesame oil. Marinate, refrigerated, for 30 minutes to 1 hour, tossing every 10 minutes.

Grind according to the technique in chapter 1 and then fold in the scallions. Shape into 4 burgers according to the technique. For ground beef, mix the beef with all ingredients through scallions and then follow the shaping technique, to make 4 burgers.

Spread the cornstarch on a plate. Lay the burger down to coat on one side and then turn over to coat the other side. Tap to remove the excess and transfer to another plate in a single layer. Repeat with the remaining burgers. Make the sauce: In a small bowl, combine the soy sauce and the following nine ingredients and mix well.

Heat a skillet over high heat until very hot. The skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Oil the skillet and sear the burgers for 2 minutes, flipping the burgers and searing the second side for 2 minutes. Reduce the heat to medium, stir the sauce, and spoon over the burgers. Cook for 1 minute, remove the burgers, and let rest.

To serve: Spread Sesame Aioli (recipe follows) on buns. Serve with Quick Kimchi, either on top of burgers or on the side. YIELD: 4 burgers

QUICK KIMCHI:

Disclaimer: We are huge fans of kimchi. Traditionally, this spicy Korean condiment ferments for days or longer in a cool, dark place. Here is a quick version that is very, very tasty. But nobody would accuse it of being traditional.

1/2 small head Napa cabbage, cored and cut into 1-inch (2.5 cm) cubes

1 cucumber, peeled, sliced into 1/4-inch (6 mm) thick slices

1 red onion, julienned

1 tablespoon (16 g) chili garlic paste, sambal, or Sriracha

2 teaspoons (4 g) peeled and minced fresh ginger

1 teaspoon (5 g) kosher salt

Mix all ingredients in a bowl, cover tightly with plastic wrap, and let sit out for 4 hours. Mix again. Refrigerate until needed and up to 1 week.

YIELD: About 12 cups (720 g)

SESAME AIOLI:

1 egg

1 tablespoon (15 ml) fresh lime juice, plus zest from lime, minced

1 tablespoon (6 g) peeled and minced fresh ginger

1 tablespoon (16 g) chili garlic paste or sambal

1 cup (235 ml) canola oil

1 tablespoon (15 ml) sesame oil

1 tablespoon (15 ml) soy sauce

Fresh cracked black pepper, to taste

Place the egg, lime juice, ginger, and chili garlic paster or sambal in a food processor. Process until smooth. Mix the two oils in a small bowl. With the motor running, slowly drizzle oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Add the soy sauce and season with pepper. Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (285 g)

Bulgogi Burger

Pork Chop Sauce Like The Outback

How to make Pork Chop Sauce Like The Outback Recipe

Ingredients:
1/4 c Honey
1/4 c Sweet orange marmalade
1/2 t Dry mustard

Method:
Mix all ingredients together. Heat and serve with pork chops or other meats.

Outback Steakhouse The Wallaby Darned

How to make Outback Steakhouse The Wallaby Darned Recipe

Makes 2 drinks

Ingredients:
8 oz sliced peaches,Frozen
1/2 c Bacardi fuzzy navel,Frozen mix
1/2 c ice
1/2 c champagne
2 shots water
1 shot peach schnapps
1 shot vodka
1 T sugar

Method:
Combine all of the ingredients in a blender. Blend on high speed for approximately 30 seconds or until ice is completely crushed and the drink is smooth.

Pour into two 10-ounce glasses and serve immediately.

Outback Steakhouse Sydney's Sinful Sundae

How to make Outback Steakhouse Sydney's Sinful Sundae Recipe

Ingredients:
1 c coconut,Shredded
4 lg scoops vanilla ice cream
1/2 c Hershey chocolate syrup
whipped cream,(in a can)
4 large,ripe strawberries

Method:
Preheat the oven to 300 degrees.

Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly.

Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.

When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls.

Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.

Spray some whipped cream on the top of each scoop of ice cream.

Cut the stems from the strawberries and place one on each serving; upside down on the whipped cream. Serves four.

Outback Steakhouse Steak Seasoning

How to make Outback Steakhouse Steak Seasoning Recipe

Ingredients:
2 t salt
1 t paprika
1/2 t black pepper,Ground
1/4 t onion powder
1/4 t garlic powder
1/4 t cayenne pepper
dash coriander
dash turmeric

Method:
Mix all ingredients together in a small bowl.

To prepare steaks with this seasoning: Preheat a flat grill or large frying pan over medium/high heat. Sprinkle some of the seasoning blend over both sides of each cut of beef.

Grill the steaks on each side to your desired level of doneness. Be sure to use tongs to sear all the edges of each steak to a rich brown color.

Outback Steakhouse Ranch Salad Dressing

How to make Outback Steakhouse Ranch Salad Dressing Recipe

Makes 1 1/2 cups

Ingredients:
1 t Hidden Valley Ranch salad dressing,mix (buttermilk r
1 c mayonnaise
1/2 c buttermilk
1/4 t coarse grind black pepper
1/8 t paprika
1/8 t garlic powder

Method:
Combine all ingredients in a medium bowl. Mix well.

Cover bowl and chill dressing for at least 30 minutes before serving.

Outback Steakhouse Kookaburra Wings

How to make Outback Steakhouse Kookaburra Wings Recipe

Ingredients:
10 chicken wing drumettes,(see Tidbits)
48 oz Shortening,or 6-10 cups oil

Wing coating:
2 T all-purpose flour
1 T kraft macaroni & cheese cheddar,cheese topping or
1 T molly mcbutter cheese sprinkles
1 1/4 t salt
1 t chili powder
3/4 t black pepper,Ground
1/2 t cayenne pepper
1/4 t paprika
1/4 t onion powder
1/4 t garlic powder
1/8 t cumin,Ground
dash clove,Ground
2 T crystal louisiana hot sauce
1 t water

On the side:
bleu cheese dressing
celery sticks

Method:
Preheat 48 ounces of shortening (1 large can), or 6 to 10 cups of vegetable oil (use the amount required by your fryer), to 350 degrees.

Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl. Stir well.

Dip each wing, one at a time into the breading. Give each one a light coating of the stuff. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes.

When the oil is hot, lower the wings into it. Fry for 7 to 10 minutes, or until the wings are brown.

While the wings are frying, mix the hot sauce and water together in a small bowl.

When the wings are done, drain them for a moment on paper towels or a rack. Drop the hot wings into a large plastic container with a lid. Pour the sauce over the wings. Cover the container and shake it to coat the wings with sauce.

Use tongs to remove the wings from the container. Arrange them on a plate with bleu cheese dressing and celery sticks on the side.

Outback Steakhouse Honey Wheat Bushman Bread

How to make Outback Steakhouse Honey Wheat Bushman Bread Recipe

Makes 8 small loaves

Dough:
1 1/2 c water,Warm
2 T butter,softened
1/2 c honey
2 c bread flour
1 2/3 c wheat flour
1 T cocoa
1 T granulated sugar
2 t coffee,Instant
1 t salt
2 1/4 t yeast,(1 pkg.)

Coloring:
1/4 c water
75 dr red food coloring
45 dr blue food coloring
30 dr yellow food coloring
cornmeal for dusting

Method:
If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines.

After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.

If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast.

Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.

When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more).

Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.

Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.

Outback Steakhouse Grilled Shrimp On The Barbie

How to make Outback Steakhouse Grilled Shrimp On The Barbie Recipe

Remoulade Sauce:
3/4 c mayonnaise
5 t stone mustard,Ground
4 t buttermilk
2 t celery,Minced
2 t green pepper,Minced
2 t onion,Minced
2 t sauerkraut
1 t white vinegar
1/2 t paprika
1/8 t black pepper,Ground
fresh parsley,Minced

Shrimp seasoning:
1/2 t salt
1/4 t garlic powder
1/4 t onion powder
1/4 t black pepper,Ground
1/4 t chili powder
1/4 t granulated sugar
1/8 t cayenne pepper
dash allspice

Other ingredients:
6 lg shrimp (21 to 25 per pound)
fresh lemon juice
1 T butter,melted
fresh parsley,Minced

Method:
Preheat your grill to high heat.

Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

Prepare the shrimp seasoning by mixing the spices together in a small bowl.

Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are 'spooning' each other.

Squeeze some fresh lemon juice over the cuddling shrimp.

Brush melted butter generously over the top of the shrimp.

Sprinkle a bit of the seasoning on next. Don't use a heavy coating of seasoning

Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter over the other side of the shrimp -- the flames should jump up from the butter. Sprinkle a light coating of seasoning over the shrimp (you should have lots of seasoning left over).

After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes or until browned on the other side.

Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread.* Sprinkle with a pinch of fresh parsley.

Outback Steakhouse Coral Reef 'rita

How to make Outback Steakhouse Coral Reef 'rita Recipe

Makes 1 serving

Ingredients:
1 1/2 oz Margaritaville gold tequila (1 shot)
3/4 oz Triple Sec,(1/2 shot)
1/3 c sweet and sour mix
1/3 c cranberry juice
3/4 oz Grand Marnier,(1/2 shot)
wedge of lime

Optional:
margarita salt,(for rim of glass)

Method:
If you want salt on the rim of your glass, moisten the rim of a 16-ounce mug (or glass) and dip it in margarita salt.

To make the drink, fill the glass with ice.

Add a shot of tequila, a half shot of Triple Sec, then some sweet and sour mix and cranberry juice (in equal amounts about 1/3 cup each should do it) to within a half-inch of the top of the glass. Stir.

Splash a half shot of Grand Marnier over the top of the drink.

Add a wedge of lime and serve with a straw.

Outback Steakhouse Coconut Shrimp

How to make Outback Steakhouse Coconut Shrimp Recipe

Ingredients:
1 c flat beer
1 c self-rising flour
2 c sweetened coconut flakes (7 ounce package)
2 TB sugar
1/2 ts salt
12 jumbo shrimp
: paprika
: Marmalade sauce for dipping
2 ts stoneground mustard ***
1 ts prepared horseradish
ds salt
1/2 c orange marmalade

Method:
Stone-ground mustard with whole-grain mustard seed. For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar, and salt in a medium sized bowl. Mix well, then cover and refrigerate at least 1 hour.

Prepare your mamalade sauce by combining all four ingredients in a small bowl.

Cover and refrigerate this for at least 1 hour as well. Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350.

Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp is dry before battering.

Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously.

Drop the battered shrimp into the coconut and roll it around so that it is well coated. Fry 4 shrimp at a time for 2-3 minutes or until the shrimp become golden brown.

You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving with marmalade sauce on the side.

Outback Steakhouse Cinnamon Oblivion

How to make Outback Steakhouse Cinnamon Oblivion Recipe

Makes 4 servings

Candied Pecans:
1/2 c granulated sugar
2 T water
1/2 t cinnamon
1 t butter
1 1/4 c pecans,Chopped

Cinnamon Croutons:
2 c Bushman Bread,Cubed
1/3 c salted butter
2 T sugar
1/2 t cinnamon

Cinnamon Apples:
1 20-ounce can apple pie
-filling
1/4 t cinnamon
1 T brown sugar

other ingredients:
4 c vanilla ice cream
1/2 c caramel topping,(Smucker's is good)
1 1/2 c whipped cream
4 fresh strawberries

Method:
For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat. Heat until mixture boils and all sugar granules are dissolved.

Add chopped pecans to mixture and stir for 1 to 2 minutes over heat. Be sure that all pecans are well-coated.

Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up. You should be able to separate all of the nuts.

For the croutons, preheat the oven to 300 degrees. Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown. Stir halfway through cooking time.

Melt the butter in a skillet over medium heat. Pour baked croutons into the pan and saute until the bread is well-coated with butter. Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl. Sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar. Remove croutons from the heat and pour them onto a plate to cool.

Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl. You want to be sure you don't stir hard enough to break up the apples. Microwave the apple for 1 to 2 minutes or until hot.

To assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces. You can do this step ahead of time if you like, keeping the pecancovered scoops in your freezer.

Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream. Dribble another tablespoon around the base of the ice cream onto the plate.

Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.

Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.

Spread a generous portion of whipped cream onto the top of each scoop of ice cream.

Top off each dish with a fresh strawberry.

Outback Steakhouse Caesar Salad Dressing

How to make Outback Steakhouse Caesar Salad Dressing Recipe

Makes approximately 2 cups

Ingredients:
1 c mayonnaise
1/4 c egg substitute
1/4 c parmesan cheese,Grated
2 T water
2 T olive oil
1 1/2 T lemon juice
1 T anchovy paste
2 cloves garlic,pressed
2 t sugar
1/2 t pepper,Coarse Ground
1/4 t salt
1/4 t parsley flakes,Dried crushed fine

Method:
Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute.

Cover bowl and chill for several hours so that flavors can develop.

Outback Steakhouse Aussie Fries

How to make Outback Steakhouse Aussie Fries Recipe

Ingredients:
2 lb bag of french fries,Frozen
1 c colby jack cheese,Shredded
6 pieces of bacon,cooked

Dipping Sauce:
1 16 oz bottle ranch dressing
2 t paprika
1 t cayenne pepper
1 t thyme,Dried
1 t oregano,Dried
1 t white pepper
1 t black pepper
1 T kosher salt
1 T garlic powder
1 T onion powder

Method:
Mix together ingredients for dipping sauce, and chill.

Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately.

If the French fry sinks to the bottom, and barely bubbles, it is not hot enough.

Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. ( I like to use a Dutch Oven). Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all French fries are done cooking and drained place them onto a platter.

Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.

Outback Steakhouse Alice Springs Chicken

How to make Outback Steakhouse Alice Springs Chicken Recipe

Ingredients:
1 honey mustard
1 marinade
1/2 c dijon mustard
1/2 c honey
1 1/2 t vegetable oil
1/2 t lemon juice
4 skinless boneless chicken breast
1 T vegetable oil
2 c mushrooms,Sliced
2 T butter
1 paprika
8 sl bacon,Cooked
1 c monterey jack,Shredded cheese
1 c cheddar cheese,Shredded
2 t finely fresh parsley,Chopped

Method:
Use an electric mixer to combine the mustard, honey, 1 1/2 t oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds.

Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about two hours. Chill the remaining marinade until later. After the chicken has marinated,

preheat the oven to 375F and heat up an oven-proof frying pan large enough to hold all four breasts and 1 T oil over medium heat. (if you don't have an oven-proof skillet, transfer the chicken to a baking dish for baking).

Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small pan.

Brush each chicken breast with a little of the reserved marinade (NOT the portion the chicken saoked in), being sure to save a little extra that you can serve on the side later.

Season the chicken with salt, pepper and a dash of paprika. Stack two pieces of bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.

Sprinkle 1/4 c of Monterey Jack cheese onto each breast followed by 1/4 c of Cheddar. Bake the pan of prepared breasts for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble..

Sprinkle each breast with 1/2 t parsley before serving. Put extra honey mustard marinade in a bowl to serve on the side.

Outback Bloomin Onion

How to make Outback Bloomin Onion Recipe

Ingredients:
1/3 c Cornstarch,more if needed
1 1/2 c Flour
2 t Garlic,mince
2 t Paprika
1 t Salt
1 t Pepper
24 oz Beer
4 Vidalia (Or Texas Sweet)
-Onions
=4 Inch Diameter
Seasoned Flour,,as needed
2 c Flour
4 t Paprika
2 t Garlic powder
1/2 t Pepper
1/4 t Cayenne
Chili Sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 T Cayenne

Method:
Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel.

Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end.

Remove about 1" of petals from center of onion. Dip onion in sesoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter.

Gently place in fryer basket and deep-fry at 375 to 400 for 1-1/2 minutes.Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.

SEASONED FLOUR:
Combine flour, paprika, garlic powder, pepper and cayenne and mix well.

CREAMY CHILI SAUCE:
Combine mayo, sour cream, chili sauce and cayenne and mix well.

Gold Coast Burger

How to make Gold Coast Burger Recipe - When we travel internationally, we are always fascinated to see how American food has influenced the local cuisine. Making his way along Australia’s Gold Coast, Chris happened on this wild rendition of our nation’s culinary icon. It’s usually made with kangaroo meat Down Under. We didn’t think that would go over too well back home, so we adapted it a bit. The beets, pineapple, bacon, and fried egg are true to the original. Cook these on your barbie, mate.

Ingredients:

1 1/2 pounds (680 g) freshly ground chuck

Kosher salt and fresh cracked black pepper, to taste

1 tablespoon (7 g) Fifth Dimension Powder

1/2 cup (58 g) shredded sharp Cheddar cheese

Aussie Special Sauce (recipe follows)

Caramelized Onions (recipe follows)

4 slices canned pickled beets, drained

4 slices tomato, thinly sliced and seasoned with cracked pepper

1 cup (72 g) shredded iceberg lettuce

Oil, for frying

4 slices Canadian bacon

4 slices canned pineapple rings, patted dry

4 eggs

4 hamburger buns

Method:

Prepare a kettle grill (see pages 18–19). Clean the grill grate well with a stiff wire brush. While the grill is heating, form the patties. Divide the meat into 4 equal portions and shape according to the technique.

When the fire is hot (you can hold your hands over it for 5 seconds), brush the grill grates with oil. Season the burgers with salt and pepper and place on the grill grates.

Grill for 4 minutes and flip. Grill 3 minutes longer or until medium rare (130°F [54°C] internal temperature). Transfer the burgers to a platter. Sprinkle with Fifth Dimension Powder and Cheddar cheese. Tent with foil and let rest for 10 minutes.

Prepare the condiment platter: Arrange Aussie Special Sauce, Caramelized Onions, drained pickled beets, sliced tomatoes, and shredded lettuce on a platter. In a large sauté pan over medium-high heat, fry the Canadian bacon in tablespoon (15 ml) of oil for 2 to 3 minutes until crispy. Turn the bacon over and fry for another 2 to 3 minutes until the other side is crispy. Blot with paper towels and transfer to the platter with the beets, tomatoes, and lettuce.

In the same pan over medium heat, sauté the pineapple slices in the leftover bacon fat until just brown, about 2 minutes per side. Transfer to the platter.

Crack the eggs into the same pan. Turn the heat to medium. Cover and cook for 5 minutes. Do not turn them over (you want them sunny-side up). Season with salt and set on platter.

Assemble the burger: Spread Aussie Special Sauce on the top and bottom of each bun. Sprinkle the shredded lettuce over the bottoms. Place the burgers on the the lettuce. Layer on the onions, Canadian bacon, pineapple, beet, tomato, and egg. Place the tops on and enjoy. YIELD: 4 burgers

AUSSIE SPECIAL SAUCE:

1/4 cup (60 g) Kewpie mayonnaise

1/4 cup (70 g) chili garlic sauce (preferably Vietnamese)

In a small bowl, stir the mayonnaise and chili garlic sauce together. Refrigerate until ready to use.

YIELD: 1/2 cup (115 g)

CARAMELIZED ONIONS:

1 tablespoon (15 ml) olive oil

2 large sweet onions, peeled and sliced

1 teaspoon (6 g) salt

1 tablespoon (15 ml) water

Heat the olive oil in a large, nonstick sauté pan over medium-high heat. Add the onions and salt and cook, stirring often, until the onions soften and just start to brown. Reduce the heat to medium low and cook, stirring occasionally, until the onions collapse completely and turn to a rich, jammy brown, about 30 minutes. When the onions are nearly done, add 1 tablespoon (15 ml) water and stir, scraping the browned bits from the bottom of the pan into the onions. Set aside to cool. YIELD: 1 cup (150 g)

Gold Coast Burger

Moroccan Chickpea Burger

How to make Moroccan Chickpea Burger Recipe - When Andrea’s son, Luke, lived in Morocco, he made a couple of trips to Fez, a city known for its beauty, culture, and history. While there, he always made sure to stop at Café Clock, a popular spot owned and operated by a colorful British ex-pat. He couldn’t get enough of the famed camel burger, but the café also boasts a wonderful chickpea burger, flavored with preserved lemons, a local staple. Luke’s adaptation follows.

Ingredients:

2 (19-ounce, 535 g) cans chickpeas, drained and rinsed

3 cloves garlic, peeled and mashed

Rind of 1 preserved lemon, chopped

1 egg

1 1/2 teaspoons (4 g) cumin powder

1 teaspoon (2 g) ground coriander

1/4 teaspoon (0.5 g) ground ginger

Handful fresh parsley leaves

Kosher salt and ground white pepper, to taste

1 red onion, roughly chopped

3 tablespoons (17 g) chickpea flour

Oil, for cooking (1 to 2 tablespoons (15 to 28 ml)

6 egg rolls, split in half horizontally

Harissa Mayo (recipe follows)

Parsley Salad (recipe follows)

Method:

In the bowl of a food processor fitted with the steel blade, combine the chickpeas, garlic, preserved lemon rind, egg, cumin powder, coriander, ginger, parsley, salt, and white pepper.

Pulse 6 to 7 times. Transfer two-thirds of the mixture to a bowl and process the remaining mixture until smooth. Fold the chickpea purée into the chunkier mixture and then fold in the chopped onion and chickpea flour. Using a large spoon or ice cream scoop, divide the mixture into 6 even portions and shape into patties.

Pour enough oil into a large skillet to coat the bottom. Set over medium-high heat and cook patties for 3 to 4 minutes until golden brown. Flip the patties and cook the other side for 3 to 4 minutes until golden. Transfer to a plate.

Turn the heat to low and place the rolls, cut sides down, in the skillet. Heat for just under a minute until lightly brown. (You may have to do this in batches.)

To serve: Slather the tops and bottoms of the rolls with Harissa Mayo and place burgers on bottoms of rolls. Mound on some Parsley Salad and top with the other half of the bun. YIELD: 6 burgers

HARISSA MAYO:

1/2 cup (115 g) Best.Mayo.Ever or your favorite mayonnaise

1/3 cup (85 g) harissa (North African chile paste; available at most Middle Eastern markets, or see Resources)

In a small bowl, stir the mayo and harissa together. Refrigerate, covered, until needed or up to 1 week. YIELD: Scant 3/4 cup (200 g)

PARSLEY SALAD:

1 small bunch fresh parsley leaves, roughly chopped

2 teaspoons (10 ml) fresh lemon juice or to taste

1 teaspoon (5 ml) olive oil

Coarse sea salt to taste

In a medium bowl, mix together the parsley, lemon juice, and olive oil with your hands. Sprinkle with sea salt. YIELD: 6 servings as burger topping

Moroccan Chickpea Burger

Caribbean Goat Burger

How to make Caribbean Goat Burger Recipe - This is a tribute to our friend, Gari Ferguson, a chef in Jamaica. One night when we were all in Vermont for a barbecue competition, Gari made an amazing jerk goat stew. These burgers are an adaptation of that dish, served in a bun. If you can’t find goat, ground lamb works well, too.

Ingredients:

1 tablespoon (20 g) molasses

1 habanero or jalapeño pepper, stem and seeds removed, chopped

1 tablespoon (15 g) packed brown sugar

1 tablespoon (15 ml) white vinegar

2 teaspoons (10 g) kosher salt

1 teaspoon (2.3 g) ground cinnamon

1/2 teaspoon (1.3 g) cumin seeds, toasted and ground

1/2 teaspoon (0.7 g) dried thyme

1/2 teaspoon (0.5 g) dried oregano

1/2 teaspoon (0.9 g) ground allspice

1/4 teaspoon (1 g) ground nutmeg

1 tablespoon (15 ml) extra-virgin olive oil

1 1/2 pounds (680 g) ground goat

Kosher salt and fresh cracked black pepper, to taste

1/2 lime, cut into quarters

4 Katie’s Burger Buns

Method:

In a food processor fitted with the steel blade, combine the molasses and the next eleven ingredients and process until smooth. Scrape the mixture into a bowl. Using your hands, mix in the goat meat until fully incorporated.

Divide the mixture into 4 equal portions and shape into burgers following the technique in chapter 1. Put the burgers on a plate, cover with plastic wrap, and refrigerate while you prepare a fire.

Prepare a kettle grill. Clean the grill grate well with a stiff wire brush. When the fire is ready, brush the grate with oil. Take the burgers out of the refrigerator and season them with salt and pepper.

Place on the grate directly over the fire for 2 minutes. Flip the burgers and grill for another 2 minutes. Transfer the burgers to the cool side of the grill and schmear liberally with Ginger Guava Glaze.

Cover the grill and let the burgers rest for 3 to 5 minutes. Transfer the burgers to a plate. Spread more Ginger Guava Glaze on burger or top half of bun, if desired.

To serve: Place each burger on the bottom half of a bun. Squeeze a lime wedge over the burger before placing other half of bun on top. Serve immediately. YIELD: 4 burgers

GINGER GUAVA GLAZE:

1 tablespoon (15 ml) extra-virgin olive oil

1 small yellow onion, peeled and cut into 1/4-inch (6 mm) dice

2 tablespoons (12 g) minced fresh ginger

1 clove garlic, peeled and minced

1 jalapeño, stem removed, seeded, cut into 1/8-inch (3 mm) strips

1/2 cup (120 ml) pineapple juice

1/2 cup guava paste, diced small

2 teaspoons (2.4 g) chile pepper flakes

Juice and zest of 1 lime

1 tablespoon (16 g) tamarind paste

2 tablespoons (28 ml) red wine vinegar

1 1/2 teaspoons (3 g) curry powder

Kosher salt and fresh cracked black pepper, to taste

Place the oil in a small, heavy-bottom saucepan over medium-low heat. When it is hot, add the onions, ginger, garlic, and jalapeño. Cook, stirring occasionally, for 7 to 10 minutes, until the onions are brown.

Add the remaining ingredients, lower the heat to medium, and simmer, stirring occasionally, for 8 to 12 minutes, until mixture is the consistency of molasses. Remove from the heat and cool to room temperature. Transfer to a bowl and store in an airtight container, refrigerated, for up to 2 weeks. Warm over low heat before reusing. YIELD: About 1 cup (320 g)

Caribbean Goat Burger

Banh Mi Burger

How to make Banh Mi Burger Recipe - These oblong-shaped patties, served on baguettes instead of traditional hamburger rolls, are a takeoff on Vietnamese banh mi sandwiches. A culinary legacy of France’s colonial rule in Vietnam, the sandwiches draw from both cultures, as does our burger with a nod to our northern neighbors, French Canada. We use the reverse-sear method for these burgers, which allows the meat to cook through yet stay juicy inside. At the last minute, just before serving, we transfer it to the stovetop and create a nice crust in the skillet. The Pork Corton should be made the day before you plan to serve these.

Ingredients:

2 1/2 pounds (1.1 kg) boneless pork shoulder or butt

3 tablespoons (45 ml) fish sauce (preferably Red Boat brand)

1 tablespoon (6 g) minced fresh ginger

2 teaspoons (10 g) palm sugar or light brown sugar

2 teaspoons (9 g) Chinese chili garlic sauce

1 clove garlic, minced

1 teaspoon (5 ml) soy sauce

1 teaspoon (2 g) fresh cracked white pepper

1/2 teaspoon (2.5 ml) sesame oil

1/2 cup (25 g) panko

Peanut oil, for cooking

Lime wedge

2 baguettes, hollowed out and cut into thirds

1 cup (225 g) mayonnaise (we prefer Kewpie mayonnaise, found in many Asian markets)

Pork Corton (recipe follows)

1/2 English cucumber, thinly sliced

1 carrot, shredded

1/2 jalapeño pepper, thinly sliced

Cilantro, mint, and basil leaves

6 pieces butter lettuce

SPECIAL EQUIPMENT:

Grinder attachment to stand mixer, parchment paper

Freeze the pork until stiff but not frozen, about 1 hour.

Using the coarse grinder plate, grind the pork according to the technique in chapter 1 (see page 15). Refrigerate until ready to use.

Line a sheet pan with parchment paper. Preheat the oven to 275°F (140°C, gas mark 1). In a large bowl, combine the ground pork, fish sauce, ginger, brown sugar, chili sauce, garlic, soy sauce, white pepper, and sesame oil. Carefully fold in the bread crumbs. With moistened hands, shape the mixture into 6 flat, oval patties, about 3/4 inch (2 cm) thick.

Place the patties on the parchment-lined pans and bake on the center rack of the oven for 30 minutes or until an instant-read thermometer registers 145°F (63°C).

Remove from the oven and heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush the peanut oil onto the skillet and sear the patties for 1 minute. Using a thin, flexible metal spatula, carefully turn the patties over and sear the other side for 1 minute.

Remove the burgers to the sheet pan, squeeze them with the lime wedge, and let the burgers rest while you toast the baguettes. Wipe out the griddle. Spread the cut sides of the baguettes with the mayonnaise and place on the griddle over very low heat until the mayonnaise starts to brown, just about a minute. Transfer to a platter, toasted side up.

Assemble the burgers: Place a burger on the bottom half of each roll. Smear a generous amount of Pork Corton on the top halves of the baguettes. Layer the cucumber, carrot, jalapeño, herbs, and butter lettuce on the burgers. Place the top halves of the baguettes on the burgers and serve immediately. YIELD: 6 burgers

PORK CORTON:

This pork spread, a Quebecois staple (also known as cretons in French-speaking Canada), is similar to rillettes or pork pâté. Geographical proximity has made the dish fairly common in parts of northern New England as well. We learned to make it after spending some time in Montreal. It is perfect for spreading on toast or our Banh Mi Burger.

Ingredients:

2 pounds (900 g) pork shoulder, including as much fat as possible, cut in pieces to fit in grinder tube

1 cup (235 ml) milk

1 medium onion, minced

1 tablespoon (15 ml) Maggi Seasoning

1 tablespoon (15 g) kosher salt

1/2 cup (60 g) fine dry bread crumbs

SPECIAL EQUIPMENT:

Grinder attachment to stand mixer

Freeze the pork shoulder until stiff but not frozen, about 1 hour. Grind the pork and pork fat using the coarse grinder plate and then grind it again using the fine grinder plate. In a large saucepan over medium-low heat, cook the ground meat, milk, onion, Maggi Seasoning, and salt until it begins to simmer, stirring and folding to blend the milk into the pork. Reduce the heat to low and cook for 1 1/2 hours, stirring occasionally. Add the bread crumbs and cook for another 1/2 hour. Remove from the heat and cool to room temperature. The fat will have separated during cooling. Fold the fat into the pork mixture and spoon the corton into a crock or bowl. Cover tightly with plastic wrap and refrigerate overnight. YIELD: 5 cups

Banh Mi Burger