Posts tagged ‘fried’

October 30, 2013

Burger Bash NYCWFF 2013

A juicy, medium rare Pat LeFrieda blend burger with caramelized onions, toasted sourdough bread, and finished with a creamy béchamel and emmental cheese.  This was both my first and last taste at this years Burger Bash, and it wasn’t because it was the only burger I tried.  As I maneuvered my way from station to station I took in the view of the Hudson River and New York’s Upper West side.  Pier 92 was a stunning location to house some of the country’s best chef’s burger creations.  About half way through the event I think I went through a burger haze/coma, but it didn’t stop me from making the necessary rounds.

I’ve always enjoyed a very traditional burger.  Load it up with garden fresh tomato, crisp greens and a healthy spread of ketchup and I’m in burger heaven.  I can see the BBQ heating up by the lawn while my dad blares Annie Lenox out of the loud-speaker and maneuvers his way around the pool in an awkward, dance like fashion.  Warm days of summer are crowded with memories of long  days swimming and tennis followed by evenings by the pool chowing down on burgers and homemade fries.  Harold Moore, chef and owner of Commerce Restaurant in New York City’s Greenwich Village, captured these summer moments with his American burger.  To me, a traditional American burger is all about the meat, and the toppings are merely there for decoration.  Tasty decoration, but decoration nonetheless.  If the meat isn’t good then forget the rest of it, you can add as much bacon as you like it’s not going to help.  Harold didn’t mess with tradition; he delivered a perfect burger, grilled to a moist medium rare with fresh toppings found at your local farmers market.  On first glace you might pass this one up – but let me remind you that the classics and still around for a reason.

Next on my hit list was Ai Firoi’s White Label burger by PJ Calapa.  Fresh, spicy pickles, American cheese and bacon marmalade with a side of crispy cacio e pepe tater tots. The bacon marmalade added a delicate smokiness and hint of sweetness, while the pickles added tang and freshness.  Let’s just say I was sold at bacon marmalade and I also have a soft spot for tater tots… I may be guilty of still making them on Saturday mornings when no ones home and inevitably end up being both my breakfast and lunch.

Burger Bash Ai Fiori White Label burger

My second helping of tater tots came courtesy of Cast Iron’s executive chef Franklin Becker.  Before I tell you what’s in this burger, I must ask that you try to hold off judgment.  Don’t immediately dismiss this… are you ready?  Cheeze whiz.  Yes, I said it, cheese whiz.  But this is not your grocery store, neon-yellow cheese pump you had in your college dorm.  This is cheese whiz on CRACK.  Joe Wildmer’s Wisco cheese whiz burger with jalapeño pickles, Nueske bacon and special sauce was a balanced combination of charred beef, buttery cheese and smoky bacon.  If that wasn’t enough, the tater tots were also lucky enough to get a stream of melty goodness.  I never thought I would crave cheese whiz in my adult years but this burger took it to a whole other level, thank you Chef Becker.

Burger Bash Cast Iron The Wisco Bacon Burger

My next victim was a creation from Shane Lyons, executive chef at Distilled, who opted for poblano relish and crispy fried onions on his beef burger.  Fried onions you say? Sign me up! Lyons was able to create a seamless combination of heat and charred beefy flavor; the sour, brine of the pickle cut the richness of the burger and offered up a “healthy snack” among all the French fries and potato chips.  In case the burger wasn’t enough, it was topped with a crispy tater tot rectangle.  I was beginning to see a trend with tater tots, not just your average Sonic version (while I do love those too) but unique versions with truffle oil, sweet potato, corn and cheese toppings.

Burger Bash Distilled Burger 2

But the highlight of the night was the French Onion Soup Burger concepted and presented by Le Rivage’s executive chef and owner, Paul Denamiel.  I have a warm space in my heart for creamy, rich French onion soup – its transcendent aroma engulfs you as you dive into the deeply dark and flavorful broth. Toasted baguette and bubbly cheese on top of the caramelized onions are the ultimate in flavor. While I never imagined it would translate into anything more that a beautiful soup, Chef Paul was able to bridge two seemly unconnected dishes into something extremely unique.  The sweet caramelized onion flavor perfumed the burger, while the toasted English muffin offered a contrasting, chewy texture.  I couldn’t get enough, which is why I ended up having three servings throughout the night.  Le Rivage’s burger took home the Judge’s choice award for best burger, a clear winner against some very honorable competitors.

French Onion Soup Burger concepted and presented by Le Rivage’s executive chef and owner, Paul Denamiel

A week later I’m still in recovery mode.  It was an unforgettable night with great food and even better company.  With over 30 outstanding burgers on the menu I’m looking forward to next years Burger Bash.  Who’s coming with me?

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January 27, 2012

Asian Barbecue Chicken Wings

This may sound crazy, but it wasn’t until about 3 months ago that I had my very first chicken wing.  How I went almost 30 years of my life never having enjoyed these marvelous, spicy, tender chicken tenders we call Buffalo wings is beyond me.  I blame it on my British heritage.  I guess you could say growing up eating Shepard’s Pie and beans on toast had its drawbacks, but English mince pies make up for all that.  But I’ll get into those at a later date.

I fashioned this recipe after I my boyfriend went grocery shopping… something he rarely does unattended – as he usually comes home with extra bags of Cheetos puffs, tortilla chips and ice cream.  This time he came home with a bag of frozen wings – I’m not sure how he wandered into this section, by guess was he was looking for corn dogs.   I never buy frozen meat, but decided I’d give this a try since he was so excited over his discovery.   I think he was more excited by how cheap they were than anything else… you can’t really beat $6 for a 4lb. bag of chicken.  We started by looking up recipes online, but inevitably all of them consisted of at lest 3 things we didn’t have.  So, we made it up.  I have to admit I was happily surprised and since then we’ve already made then 4 more times.

You’re probably thinking chicken wings aren’t in your diet, since they’re traditionally fried and then glazed in a thick sauce.  The great this about these is they’re baked!  They come out just as crispy and juicy with less than half the calories.  You also have complete control over the type of sauce and how much you add.  I like this BBQ based sauce, it keep them healthy and they have a great tangy, Asian flair.

Ingredients

  • 4 lbs. frozen chicken wings
  • 1 1/4 cup BBQ sauce (I use Stubbs spicy BBQ sauce but feel free to use your favorite.)
  • 1 tbsp. soy sauce
  • 3 tbsp. honey
  • 1 tbsp. dried onion
  • 1 tsp. garlic powder
  • 1 tsp. toasted sesame seeds
  • 1 tsp. Habanero pepper sauce (I recommend using a hot sauce that’s not vinegar based, but one that lists chili as the first ingredient.  Depending on level of heat, add more or less)
  • Fresh carrots (side)
  • Fresh celery (side)
  • Ranch dressing (dip)

Method

  1. Preheat oven to 375°F
  2. Lay frozen chicken wings on a shallow baking pan in a single layer.  The pan I use has a rim around the edge to catch the juices.
  3. Place in oven to bake for 50-60 mins.  Check the wings every 20 mins and drain the extra fat from the pan.  Turn wings over 40 mins into cooking.  I’ll increase the heat 10° to 385°F for the last 5-10 minutes to get a little extra crisp.
  4. While the chicken bakes, it’s time to make the sauce
  5. In a small bowl mix all ingredients: BBQ sauce, soy sauce, honey, dried onion, garlic powder, sesame seeds and Habanero pepper sauce.
  6. Mix with a fork and taste.  You’ll likely want to adjust some of the levels of hot sauce and honey to suit your own taste.  The combination above is my favorite, but you can pay around and make your own combinations too.
  7. When the chicken in cooked through with a nice golden crust, remove from oven.
  8. Place in a large bowl and pour half the sauce on the wings.
  9. Shake bowl lightly until the sauce covers all the pieces, add more sauce as needed.
  10. When the wings ready, I like to sprinkle on some extra sesame seeds.  It looks fancy and I love the taste!!
  11. Serve with fresh carrots, celery and ranch dressing.  Any extra sauce can also be serves as a dipping sauce.

I hope you enjoy these healthy wings.  They’re a great alternative to spending lots of money at a local restaurant, and baking the wings helps keep you in shape for spring, or hopefully a fun vacation!  After making these at home I doubt I’ll ever have wings out again.  Half the price and all the flavor!

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