KissinBlueKaren - where we answer non-book related questions and get a peek beyond the books. This week's topic is My Favorite Food
It's hard to think of just one! For years the answer would've been a simple Creme Brulee and before that cheesecake but while I still love sweets I'm not sure they're really my favorite anymore. Then there's the whole thing that what I order in a restaurant doesn't reflect what I eat at home. I like to go a bit unusual when we're out to eat and order something I can't make or that my family wouldn't eat. Butternut squash, Gorgonzola, and horseradish (though not with the first two) are normally the magic words to get me to order something.
the Candied Bacon Maple Cheddar Burger from Cookies and Cups, Sliders with Chipotle Mayonnaise, Kung Pao Chicken Burgers (minus the peanuts) from Iowa Girl Eats, Copy Cat Steak-n-Shake Frisco Melts from Jam Hands, Clubhouse Turkey Burgers (I use chicken) from Iowa Girl Eats, and tons of others.
I'm a follower of Bobby Flay's rules for burgers. I used 80/20 Ground chuck formed into a nice sized patty with a good dent in the middle to keep from shrinking. Then I heavily salt and pepper the outsides. Then it's a hot skillet over medium hot heat and as little handling of the burger as possible so that nice crust can form.
If you're a cheeseburger lover his Burgers, Fries and Shakes book is a must have. It's mostly the same burger with different sauces and toppings and everything I've made from the book is amazing. Like I'd rather have a burger at home than in a restaurant amazing. It took me awhile to decide what recipe I was going to share but this one seems to be the family favorite.
The Garlic Butter Burger:
12 Tablespoons unsalted butter, slightly softened
4 cloves garlic
1/2 small shallot, chopped
3 tablespoons chopped fresh flat-leaf parsley leaves
kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80/20)
1 1/2 tablespoons canola oil
4 hamburger buns, split
Combine the butter, garlic, shallot and parsley in a food processor and process until smooth; season with salt and pepper to taste. (I microwave the butter until it's really softened but not liquid and combine in the seasonings with a fork). Scrape into a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. The butter will keep in the refrigerator for up to 24 hours. Bring to room temperature before using.
Divide the meat into 4 equal patties (I tend to do 6). Form each portion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb. Season both sides with salt and pepper.
Brush the buns with about 4 tablespoons of the butter, using roughly 1/2 tablespoon for each half.
Cook the burgers, using the oil and brushing them every 30 seconds with the remaining garlic butter. *Add oil saute pan and heat over high heat until oil begins to shimmer. Cook the burgers until golden brown approximately 4 minutes per side. To add cheese top each burger with slice of cheese and cover when there's about 1 minute left in cooking time*
Meanwhile, toast the buns. Place the burgers on the bun bottoms, cover with the bun tops and serve immediately.
I've added cheddar cheese and it's been pretty tasty but cheeseless is pretty good too.
What's your favorite food?