site stats
August 19, 2017 |

Archive for » August 19th, 2017«

BBQ MY WAY: Doctoring up your grilled burgers | News …

Many times when folks grill burgers, it can be downright boring. The same ole’ thing. Throw a patty over the coals or the flame, press it, flip it, press it again and flip it an additional time or two. Today, let’s open our creative mind and talk about how to make a burger that will rival any burger you can buy at a nice restaurant.  For me, it’s about properly grilling the burger, making sure to not overcook it, and the cool things you put on it.  

For this episode of BBQ My Way, we used a cast iron skillet. Don’t have one you say? Well please get one, preferably an older one that you might pick up at an antique shop, an auction or a flea market. The older ones (pre-1960) are so much better that the more current versions. Why? Because the cooking surface is as smooth as glass.  You will probably need to clean it up and go through the process of seasoning it again, but if you find the right one and take good care of it, teflon skillets will be in your rearview mirror. 

Griswold and Wagner are great collectible brands. Just do some research and homework online so you know you are buying the real thing and not a reproduction. We could write an entire book on cast iron cookware. In fact, many have. 

I like to use “80-20” ground beef, which means simply means the beef has approximately 20 percent fat. Much leaner and the burger will become dry. 

Form a ball about the size of a baseball, or just slightly larger. Don’t pack it tightly. This will result in a 1/3 pound burger. Flatten it out and make sure the center of the burger is thinner that the perimeter. Why? Because as the burger cooks, it pulls inwards. This insures that the burger is the same thickness from end to end when it’s cooked. Liberally sprinkle both sides of the burger with kosher salt, coarsely ground black pepper and granulated garlic.  

In your cast iron skillet, place sliced mushrooms, sliced vidalia onions, a couple tablespoons of olive oil and a couple dabs of butter. Season with salt and pepper. Place the skillet over the hot coals and saute’ away until the onions are slightly caramelized (a light golden color) and the mushrooms are browned. At the same time, place your burgers over the coals around the cast iron skillet. 

After a few minutes you will see fluids develop on the top of the burger. Flip and be ready for some flaming. Don’t, please, I beg of thee, ​don’t​ push down on the burgers. All you are doing is making the burger dry. I cook my burgers to medium. This is usually four to five minutes on the first side and three to four minutes on the second side. 

Once the burgers are cooked, move them to the side to where they are not directly over coals. Pile on the onions and mushrooms and layer a slice of your favorite cheese over the burger. Place the lid on and let the cheese melt for one minute or so. Take them off, place on a bun and enjoy!  

 

Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville, Ind., by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at davelobeck@gmail.com. You can also visit their YouTube channel at ​www.YouTube.com/BBQMyWay​. 

Category: Skillets  Tags: ,  Comments off

Breakfast on a skillet

By Anu Prabhakar

Breakfasts prepared on skillets are your best bet for busy mornings when you crave something exciting and delicious.

Busy mornings often mean dashing out of your front door with an empty stomach growling in protest. Or gulping down a boring bowl of milk and cereal. But that needn’t always be the case.

We meet Chef Moshe Shek at his Colaba residence where he rustles up shakshouka, a classic, Middle Eastern breakfast and brunch dish. “I make this very often. It’s a very simple dish and takes less than 10 minutes to make,” explains Shek, whose other favourite breakfast item is the English muffin. “I bake these partly in the skillet and partly in the oven and have them with jam,” he adds.

Shek deftly makes small depressions in a bed of blanched tomatoes, red peppers, garlic and olive oil. He then pours eggs into the holes and voila, it’s a perfect fit. Once it’s off the stove, we dig into the shakshouka with a slice of homemade multigrain bread. The flavours of the sweet and spicy carrot murabba, zatar and black pepper explode in the mouth. That is the beauty of science, we are told. The skillet, unlike a non stick pan, maintains a high temperature for a long time, thus cooking the whole dish consistently. As it also takes longer to cool down, food stays warm too.

At The Bar Stock Exchange in Lower Parel, executive chef Kshama Prabhu prepares skillet roasted herbed sausage, sweet potato and cheese crepes with roast garlic sabayon. A black sesame crepe is stuffed with chicken sausages, thyme, cheese and slices of sweet potato. She tops it with an intoxicating mix of egg yolks, roasted garlic, apple juice, white wine and salt.

Thanks to his East Indian heritage, Chef Aloysius Dsilva aka Chef Aloo, grew up on skillet fried cutlets, chops and potato chips. Dsilva rates eggs, hash browns, stir fry chicken, bacon and sausages served on skillets as his favourite breakfasts.

Chef Rakhee Vaswani, founder of Palate Culinary Studio and Palate Culinary Academy, calls breakfast skillets a “one pot meal” and often prepares a Chocolate Nutrition Bowl at home to ensure that her husband and son get their doses of nuts, seeds and fruits. Calling the skillet a “one pan wonder”, Glyston Gracias, Chef Manager at Smoke House Deli says that he loves eating out of a skillet as he’s always in a rush. “When you eat out of a skillet, the flavours aren’t lost by transferring the dish to another plate. Besides, it spares you the trouble of washing too many dishes,” he laughs.

Pan-Tastic

CHOCOLATE NUTRITION BOWL

Ingredients

• Oats ………………………………………… 1 cup
• Chia seeds ..1 tbsp (soaked in soya milk)
• Chocolate (melted) ………………….. 1 tbsp
• Honey………………………………………..1 tsp
• Chocolate chips …………………..a handful
• Mixed nuts and mixed fruits (blueberries, apple, strawberry, banana, kiwi)

Method

1 In a medium-sized skillet, over medium-high flame, add oats, chia seeds and honey. Bring to a boil. Reduce heat and simmer until oats are cooked for approximately five minutes. Top with fresh fruit, dry fruits, chocolate chips and seeds, and drizzle with melted chocolate

Contributed by: Chef Rakhee Vaswani

—————————————————————————————

MEXICAN STYLE STIR FRY TUNA

Ingredients

For the omelette

• Eggs …………………………………………3
• Red onions (sliced, grilled and caramelised on a skillet)……..18 g
• Whole garlic (roasted and mashed) ………………………… 20 g
• Salt ………………………………………..2 g
• Pepper…………………………………..2 g

For the stir fry

• Red/yellow/green bell peppers…………………..100 g
• Mushrooms, halved……….100 g
• Chipotle chilli or jalapenos……………………..4 to 5 g
• Cooked kidney beans or rajma…………………..100 g
• Tuna ………………………..100 g

Method

1 To make the omelette, mix all the ingredients and fry it on the skillet. Flip the omelette until cooked well. Keep aside
2 For the stir fry, toss all the ingredients together. Pour 5 ml balsamic vinegar. Add salt and pepper. Assemble all elements as seen in picture

Contributed by: Chef Aloysius Dsilva

—————————————————————————————

SHAKSHOUKA

Ingredients

• Tomatoes…………………………… 300 g
• Large cloves of garlic……………….3
• Tomato paste………………………2 tsp
• Cumin powder …………………. ½ tsp
• Smoked paprika………………. ½ tsp
• Harrissa (I used a spicy carrot murraba)…………………. 1 tsp
• Salt and cracked pepper
• Red capsicum, charred and peeled …………………………. 1 medium
• Eggs……………………………………………4
• Sprigs of flat parsley Zaatar ………………………………. ½ tsp

Method

1 Blanch the tomatoes and chop the skin. Reserve all the tomato liquor
2 Heat 2 tbsp oil. Sauté the chopped garlic for a minute
3 Add the blanched tomato, peeled red peppers which have been roughly chopped, spices, tomato paste, carrot murraba and seasonings. Cook gently for about 10 minutes
4 Break the four eggs and keep them separately in small bowls
5 Make a slight depression in the sauce and gently place the eggs in that basin. Do this for all the eggs
6 Season the eggs with salt and cracked pepper
7 Cover and cook for about 3 minutes until the eggs are just about set
8 Sprinkle over some zaatar, parsley leaves and the remaining one tablespoon of olive oil
9 Serve hot in the skillet, accompanied with fresh bread

Contributed by: Chef Moshe Shek

—————————————————————————————

MILLET UPMA WITH GRILLED VEGETABLES AND GREENS

Ingredients

• Millet ……………………………… 100 g
• Olive oil ……………………….1½ tbsp
• Mustard seeds………………….½ tsp
• Few curry leaves
• Chopped onion…………….1½ tbsp
• Chopped garlic………………….1 tsp
• Bell pepper ………………60gms, cut into dices
• zUcchini…..60gms, cut into dices
• Basil leaves…………………………. 2 g
• Micro greens ………………………10 g
• Cherry tomatoes………………….10 g
• Lemon juice ……………………. 1 tbsp
• Raisins (soaked)………………….10 g
• Salt ……………………………….to taste

Method

1 Boil millet in water till fluffy. Keep aside
2 Heat olive oil in a skillet, temper mustard seeds and curry leaves. Add chopped onion and garlic; sauté for a few minutes
3 Add cut vegetables and cook until soft. Add the cooked millet and stir well
4 Add basil leaves, lemon juice and soaked raisins — adjust seasonings. Garnish with micro greens and cherry tomatoes
5 Serve on a cast iron skillet

Contributed by: Chef Glyston Gracias

Category: Skillets  Tags: ,  Comments off

The Writing is on the Wall: The Shack Breakfast & Lunch is a hit!

Print Friendly

The Shack in Frontenac, MO – Breakfast Lunch

FRONTENAC, MO/August 19, 2017 (STLRestaurant.News) The Shack in Frontenac dazzles the pallet with intriguing dishes spiced with humor.  Plan on arriving a little early and before the stomach growling so you can enjoy scanning the menu where you’ll find amusing names such as the Witness Protection™omelet (avocado, mozzarella tomato); the Gringo Killer™ Skillet (chorizo, onion, bell peppers, green chili salsa Shack cheese); or the If Tim Biebs Went to Prison Skillet (fried chicken breast on a biscuit smothered in gravy, sharp cheddar cheese green onions) and Plates such as Ma…The Meatloaf (bacon-wrapped meatloaf stuffed with onions peppers served over crispy hash browns topped with homemade gravy and two sunny side eggs), or the Love Me Now Hate Me Later™ (breakfast burrito stuffed with scrambled eggs, tater tots, crushed Fritos cheddar cheese nestled on a bed of chili smothered with Shack cheese and topped with green onion); or the Why The French Hate Us™ (Toasted Croissant stuffed with two sausage links, scrambled eggs, covered in Shack gravy and cheddar cheese); or the Do It Yourself Meg Ryan; or the Up The River Without a Paddle (Smoked salmon, thick cut bacon, lettuce, tomato peppercorn aioli on a brioche bun); or the Cease Desist (1/4 seared double stack burger, shredded lettuce, peppercorn aioli, bacon jam, white cheddar, tomato and red onion); or the Ta-Ta Tacos* (beer-battered panko-breaded tilapia, cabbage, salsa fresca, queso blanco, and avocado spread; and many more. * – Note: For each taco order sold, one dollar is donated to the TaTa Sisterhood organization, which provides financial and motivational support for women battling triple negative breast cancer.

There’s plenty of sweet love at the Shack Griddle with a variety of Belgian Waffles, Pancakes such as The King Lives (chocolate chips, bacon, banana peanut butter drizzle); and French Toast Brioche such as the Merica (strawberries, blueberries, marscapoe honey glaze topped with whipped cream and powered sugar).

If you like your sandwiches hard pressed, you might enjoy a Panini, which they have several such as the Rubin, or Turkey Foccaia, and the Wicked Good Turkey to name a few.  Sides include Roasted Brussels Sprouts, Sweet Pot Tots, Fries, Homemade Chips, and more.

The Shack salads are huge and big enough for sharing.  Among their savory dressings, their white balsamic vinaigrette stands out and is absolutely fabulous.  For those sustaining healthier habits there are options such as egg white omelets, skillets, Avocado Focaccia, Granola Fruit Parfaits, Fresh Fruit and more.

The Shack also specializes in Gluten Free cuisine with dedicated skillets and fryers when preparing all gluten free meals. The GF Menu includes omelets, skillets, pancakes (YES pancakes), chicken Strips Buffalo chicken (breaded in-house with wheat free flour); a variety of Sammies served on gluten-free buns such as the S.O.B (chicken, bacon, tomato, jalapenos, avocado spread and pepper jack cheese), a Philly, and the Caprese to name a few. And don’t forget the yummy smoothies (which are non-fat and gluten free) such as “UR My Boy Blue (blueberry), Billy Bob’s Straw (strawberry) and Gone ‘Biebs” (banana).

As you’ll note during your visit, The Shack’s witty theme is tied into every aspect of the dining experience. The hipster barn vibe with re-purposed wood throughout, most of which are sharpie decorated with colorful autographs by happy patrons enhances the fun mood for enjoying breakfast or lunch with family, friends, colleagues, a date or perhaps a morning cocktail with a quick bite at the bar. Will that be a mimosa with your breakfast? Or how about one of these clever concoctions: Good Mooning (Blue moon, Amsterdam Peach, St. Germain, cranberry orange juice) or a Meaty Mary (Zing Zang Tomato juice, Cucumber Vodka, Shack-seasoned rim bacon, cheese, that comes with a Beef Jerky Straw), or perhaps one of the Shack’s Cereal Killer Boozie Shakes such as: I Do What I Want (Coco puffs, Yogurt, Bailey’s Frangelico), or Not That There’s Anything Wrong with That (Yogurt, Loopy Vodka, Froot Loops, strawberries blueberries), and others to kick up the party.

The Shack is managed by the OG Hospitality Group (which also manages The Corner Pub and Grill, and the award wining 2011 Restaurant of the year, The Tavern Kitchen and Bar)

The Shack additional locations are in Valley Park and Chesterfield.

The Shack – Frontenac:
731 S. Lindbergh Blvd.
St. Louis, MO 63131
Phone: (314) 736-5900

Hours:
Breakfast: (7 days) 6:30am – 2pm
Lunch: (Mon-Sat) 11am – 2pm

The Shack – Valley Park:
13645 Big Bend Rd. Ste.105
St. Louis, MO 63122
(636) 529-1600

Hours:
Breakfast: (7 days) 7am – 2pm
Lunch: (Mon-Fri) 11am – 2pm

The Shack – Chesterfield:
14810 Clayton Rd.
Chesterfield, MO 63017
(636) 220-9367

Hours:
Breakfast: (7 days) 6:30am – 2pm
Lunch: (Mon-Sat) 11am – 2pm

www.shackstl.com

Category: Skillets  Tags: ,  Comments off

Dream Kitchenware Collection From Mette Hay and Frederik Bille …

Category: Accessories  Tags: ,  Comments off

Unconventional chair made by Roycroft could fetch $1400

Alyce Hand Benham is an antiques broker, appraiser and estate-liquidation specialist. Send questions to:

Alyce Benham, Living section, The Press of Atlantic City, 1000 W. Washington Ave., Pleasantville, NJ 08232. Email: treasuresbyalyce81@gmail.com. Letters may be used in future columns but cannot be answered individually, and photos cannot be

returned.

Category: Dinnerware  Tags: ,  Comments off

BBQ MY WAY: Doctoring up your grilled burgers

Many times when folks grill burgers, it can be downright boring. The same ole’ thing. Throw a patty over the coals or the flame, press it, flip it, press it again and flip it an additional time or two. Today, let’s open our creative mind and talk about how to make a burger that will rival any burger you can buy at a nice restaurant.  For me, it’s about properly grilling the burger, making sure to not overcook it, and the cool things you put on it.  

For this episode of BBQ My Way, we used a cast iron skillet. Don’t have one you say? Well please get one, preferably an older one that you might pick up at an antique shop, an auction or a flea market. The older ones (pre-1960) are so much better that the more current versions. Why? Because the cooking surface is as smooth as glass.  You will probably need to clean it up and go through the process of seasoning it again, but if you find the right one and take good care of it, teflon skillets will be in your rearview mirror. 

Griswold and Wagner are great collectible brands. Just do some research and homework online so you know you are buying the real thing and not a reproduction. We could write an entire book on cast iron cookware. In fact, many have. 

I like to use “80-20” ground beef, which means simply means the beef has approximately 20 percent fat. Much leaner and the burger will become dry. 

Form a ball about the size of a baseball, or just slightly larger. Don’t pack it tightly. This will result in a 1/3 pound burger. Flatten it out and make sure the center of the burger is thinner that the perimeter. Why? Because as the burger cooks, it pulls inwards. This insures that the burger is the same thickness from end to end when it’s cooked. Liberally sprinkle both sides of the burger with kosher salt, coarsely ground black pepper and granulated garlic.  

In your cast iron skillet, place sliced mushrooms, sliced vidalia onions, a couple tablespoons of olive oil and a couple dabs of butter. Season with salt and pepper. Place the skillet over the hot coals and saute’ away until the onions are slightly caramelized (a light golden color) and the mushrooms are browned. At the same time, place your burgers over the coals around the cast iron skillet. 

After a few minutes you will see fluids develop on the top of the burger. Flip and be ready for some flaming. Don’t, please, I beg of thee, ​don’t​ push down on the burgers. All you are doing is making the burger dry. I cook my burgers to medium. This is usually four to five minutes on the first side and three to four minutes on the second side. 

Once the burgers are cooked, move them to the side to where they are not directly over coals. Pile on the onions and mushrooms and layer a slice of your favorite cheese over the burger. Place the lid on and let the cheese melt for one minute or so. Take them off, place on a bun and enjoy!  

 

Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville, Ind., by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at davelobeck@gmail.com. You can also visit their YouTube channel at ​www.YouTube.com/BBQMyWay​. 

Category: Skillets  Tags: ,  Comments off

Think Twice Before Cooking Tomatoes In Your Cast Iron Skillet …

Of course, there is a little leeway, just like there is with soap on the cast iron. (Because, yes, in a pinch you can wash your cast iron with soap, you will not destroy it.) If you take some precautions, you don’t need to be too worried about ruining your favorite skillet.

Category: Skillets  Tags: ,  Comments off