Feb 24, 2009

No, really – that’s a question that I need to have answered. What really makes a great cheeseburger? I’m from Chicago and we’ve got our share of Chicago-style foods.

Let’s see, we have pizza and the hot dog and we even have other types of foods that are strictly indigenious to the state of Illinois. But, what about a cheeseburger?

Well, I tried my hand at one tonight…your thoughts?

I tried to get all the elements and make them work and make sense – sweet, salty, and savory…and yup, I think I did that.

I took that 80/20 ground beef (we totally need the fat here). I minced a half of a Grannysmith apple. Go ahead…ask me why? I did that because when apples are cooked, they change their flavor slightly and add great sweetness and wonderful moisture. When was the last time you wanted to eat a dry burger? Okay, so I added salt and pepper then I stuffed the inside of the burgers with Havarti cheese. I seared them on both sides and then it was into the oven to cook through. I topped them with Gouda cheese and that melted into a beautiful gooey-ness (yes, I made that word up). Meanwhile I carmelized yellow pepper and Vidalia onions in a bit of olive oil with a pinch of salt on low heat. Oh yea, for bread – I used Buttermilk Country Loaf Bread. I know you’re like “is this dude crazy, where’s the bun?” The answer is NO! I”m not crazy. Remember growing up and eating sandwiches on Wonder bread…I”ll pause so that you can think back…

*queues thinking music*

Okay, remember how good it was? Well, I pan toasted up two thick slices and that was the base. Those sliced got a nice slathering of low-fat Miracle Whip (there’s NOTHING like Miracle Whip) and a touch of Dijon mustard. For vegetable balance, a slice of red leaf lettuce went on, then the onion/pepper carmelization, then the burger w/the gooey cheese. It was tooooo flippin’ amazing.

Oh, can we talk fries really fast? I love a good crispy seasoned fry. Don’t you? I’m sure you do. So, I hand cut a few taters and dipped them in water. I added some Sazon to a Ziplock along w/the taters and shook them for dear life to make sure all was incorporated. Then, I added a touch of cornstarch and flour – BFF’s for frying life! Those went into a hot deep fryer and man let me tell you – they were Oh So Flippin’ Good!

I have a few food porn pics for you to drool over. I’m on my way to lay down because the itis has set in a bit!

(The ground beef, salt, pepper, and minced apple mixture)

(Hand cut ‘taters with a packet of Sazon…Good God Almighty!!!) 

(Homemade seasoned fries…nothing better…NOTHING)

(The finished product)

The menu…it’s perfect. Try this on for size – Mesclun Salad with a homemade Lemon Vinaigrette, Parmesan Encrusted Salmon, Creamed Spinach Risotto, and a 7-up Peach Cobbler Shortcake with a homemade Vanilla Cream. You have to watch the video to understand the excitement!!!

Part 1

Part 2

Part 1

Easy Chinesey from Darius Williams on Vimeo.

Part 2

Easy Chinesey 2 from Darius Williams on Vimeo.

Part 1

A Visit To The Caribbean (Part 1) from Darius Williams on Vimeo.

Part 2

A Visit to the Caribbean (Part 2) from Darius Williams on Vimeo.

Feb 16, 2009

So, I decided to do shrimp parmesan my way. Totally simple and easy…don’t believe me?

1. Take smoked mozzarella (the low fat stuff) and cut a nice sized chunk. Dip it in water, flour, egg wash, panko bread crumbs, egg wash, panko bread crumbs and sit it to the side. YES, do it in THAT order.

2. Saute a bit of garlic in olive oil and butter. Add a can of fire roasted tomatoes, juice and all. Add about a tablespoon 

of tomato paste…and stir everything together. Add a pinch of sugar, salt, pepper, and some dried Italian herbs – basil and rosemary work best.

3. Boil some shockingly salty water and cook a bit of angle hair pasta until it’s just about aldente. Then throw it in the simmering sauce.

4. Get a heavy bottom skillet as hot as you can, add oil, and turn it down immediately – add the cheese and when it browns on one side, turn it over and let it brown on the other.

5. Take the cheese out and throw in a bit of shrimp – season w/salt, pepper, and red pepper flakes.

6. Chop fresh basil and put the whole thing together!

Now…how easy was that?

Don’t tell me you can’t do this. It’s quick, easy, and super delicious. Oh, and if you want – add shaved parmesan or asiago cheese on top. You WON’T be dissapointed. You know what they say, right? It ain’t easy being cheesy!

-DTW