By Nanette Hebdige SHRIMP IS KING This crustacean has been subtly strutting along, gaining notoriety with every cuisine piling it high. It’s got its very own star on the culinary walk of fame due to its global obsession! Resonating in every culture – shrimp is king. In Italy, Fra Diavolo is served at almost every locale and the Americanized-Italian version of shrimp scampi is prepared in many households. Spanish Gambas al Ajillo marries shrimp with a boat load of garlic,…
This Tex-Mex burger is infallible with flavors from South of the Border. There isn’t anything complicated here. The only decisions that might complicate your day is deciding if you are going to serve alongside a Margarita or a Corona. Chips and salsa are a given. 1 LB of chuck – ground by the butcher Guacamole Romaine lettuce leaves 4 slices of pepper jack cheese Tomato slices Chipotle aioli 4 Kaiser rolls Kosher salt and fresh cracked pepper Make both…
Unlike beef burgers, which only need salt and pepper, chicken patties need some oomph to make them sexy and show stopping. What distinguishes this burger from other flavorless takes are the fashionable participants. Sweet sautéed shallots paired with the smoky bacon, earthy blue cheese and the creamy, dreamy aioli. After these are devoured the standing order will demand you make these as often as possible. And what better way to dress this burger than with butter lettuce, avocado and juicy…
MacDonald’s may have pioneered the Big Mac, but there is nothing fast food related when it comes to recreating an unctuous, gastropub, tavern burger at home. In an ever-evolving restaurant arena where the burger has made some radical improvements and now reigns supreme, it’s no wonder that forward chefs are going to any lengths to moniker unequaled and unique renditions for this goliath. Gone are the days of the thin, anemic dried-out patty, slapped in a bun with ketchup and…
Considering that burger joints and gastropubs are sprouting like weeds with new contenders all over the globe, chefs take their burgers as seriously as their patrons. Achieving glamburger excellence at home, however is far from textbook as there are a multitude of factors to consider for presenting a burger that’s packed with flavor and kicks serious ass every time. You’re wondering how hard can it be? Because you’re already a pro at slapping a burger on the barbie. Well, kids,…
Veggie burgers have acquired a bad rep because the ingredients tend to render them so lackluster seems like you are gnawing on a dog biscuit. The objective with veggie burgers is to deliver in texture and flavor and I guarantee there’s nothing yawn inducing about this take, which will not make you miss the meat, even if you’re a confirmed velociraptor. Here, the cast of characters are so intriguing and diverse, it’s going to become one of your faves of…
There’s nothing complicated about this burger. It’s a classic that could almost be confused with a sloppy joe. Just grab some good beef for the patties, have it freshly ground and some leftover chili to slap on top to make it nice and messy. Also, the addition of freshly grated cheese is pretty incomparable and use some sweet onions, the sweeter the better – Vidalia. 1 LB of dry aged Angus beef – ground by the butcher Leftover chili 1…
A burger can be killer without fancy glamburger trappings and this one is as American as apple pie and 4thof July. Ensure the meat is of superb quality, ground fresh and the bacon is Applewood, thick cut and above reproach. And why not go the extra mile to make your own ketchup and mayo, especially since there are little accoutrements? It’s those personal touches that won’t go unnoticed and will win you more browny points than you know. It’ll make…
Toasted bread, peanut butter and banana – that was Elvi’s comfort food and one of his most go-to snacks. While this burger doesn’t incorporate any bananas, (wait a minute, you could add some fried plantains for crunch – that’s an idea!) a component is peanut butter. It may sound weird but it’s a good weird. PB&B – Peanut and butter and bacon isn’t necessarily a new concept revolutionizing the burger arena, because I’m sure someone, somewhere already lathered peanut butter in…
I keep circling back to the Vegas restaurant scene, probably because it was my playground for many years, but the global eats offered in Sin City are some of the finest in the world. Elite chef’s and restauranteurs haven’t hesitated opening establishments on and off the Strip, their calling cards creating phenomenal offerings for shrewd local foodies, gourmands and first-time visitors. Most of the overactive Vegas eaters shy away from the strip, especially on their days off avoiding the daily tourist…
If you’re a tenderfoot, this one’s definitely not the ticket for you, as it packs a wallop with heat and it’s mellowed with the introduction of pickled and sweet aspects running rampant through the burger. The golden rule typically calls for only salt and pepper as seasoning for the patties, however in this case there’s an exception, as the spices get blended into the meat to pack an extra wallop. Pickle the veggies the day before and the caramelized onions…
Nothing is overlooked with this burger, although it might be yawn inducing literally and might make you want to take a nap afterwards. It’s decadent, definitely calorific, and coma inducing. Forget watching a movie, going bowling or talking the dog for a walk subsequently. In any case, you won’t really care because it was totally worth the indulgence. 8oz each beef brisket, short rib meat and sirloin – ground by the butcher Applewood smoked bacon 2 medium sized sweet…
You don’t have to be a city slicker to devour this creation. As far as burgers go, this one is not only damn sexy looking but tremendously appealing for bacon lovers. Don’t be alarmed by the tarragon aioli, it provides the biggest wow factor and combined with the candied bacon plus the tang of the pickled onions, well there’s not much left to say after that, other than there’s a dose of grilled mushrooms paired with nutty Gruyère cheese for…
This burger is juicy, messy and the sweet tang of the bourbon BBQ sauce makes it an instant winner. You can add bacon to make it even more decadent. The addition of the pickles is a must to cut through the sticky and spicy sugariness of the BBQ sauce. 8 oz each of sirloin, brisket and short rib meat – ground by the butcher 4 potato buns – toasted Homemade mayo Kosher salt and fresh cracked pepper Sliced heirloom tomatoes…