Twice Baked Potatoes

Recipe courtesy Aaron McCargo Jr.

Show: Big Daddy's House

Ingredients

• Canola spray
• 4 medium russet potatoes, scrubbed well
• 1/2 cup green onions, white and green parts, chopped
• 1 clove garlic, chopped
• 4 slices good quality bacon, cooked and crumbled
• 2 1/4 cups Cheddar, divided
• Salt and freshly ground black pepper
• 2 cups sour cream

Directions

Preheat the oven to 350 degrees F. Prepare a small casserole dishby spraying with canola spray.

Pierce the potatoes all over with a fork. Place in the microwave and cook on medium, turning once, until the potatoes are soft, about 20 minutes. Set aside to cool, about 5 minutes.

Cut off the top third of the cooked potatoes. Scoop out the insides and place into a medium bowl. Add the green onions and mashtogether. Add the garlic, bacon, 1 cups cheese, salt, pepper andsour cream. Mix together well.

Nestle the hollowed out potatoes in the prepared dish. Evenly divide the potato mixture among the potato shells and top with the remaining 1/4 cup cheese. Place the potatoes into the oven and cook, about 20 minutes. Remove from the oven and serve immediately.

BONELESS LEG OF LAMB

Ingredients

• 1 Boneless leg of lamb (4-5 pounds)
• 1 cup red wine
• 1 lemon, sliced
• 2 lemons, juiced
• 4 cloves garlic, minced
• Salt and pepper
• 1/4 cup olive oil
• 1/2 tablespoon roughly chopped rosemary
• 1/2 tablespoon salt
• 3/4 tablespoon ground black pepper

Instructions

1. Place leg of lamb of lamb in marinade, cover, and refrigerate for 4 to 6 hours. Once marinated prepare the grill for two zone cooking. Remove the lamb from the marinade, pat dry and re-season generously with salt and pepper. Place lamb on the hottest portion of the grill, turning frequently until the exterior is evenly charred. Move lamb to the cooler portion of the grill, cover grill and allow to cook until desired internal temperature is reached*. Rest the meat for 10 minutes to allow the internal juices to settle, slice and serve topped with lemon slices.
2. Mix marinade ingredients together well.
3. * Note: I tend to cook my lamb to medium rare, removing it from the grill at 140 degrees as it will tend to continue heating another 5-10 degrees while resting.

A Great Churrasco for the Summer

Ingredients

• 4 (8-ounce) pieces of filet mignon
• Salt and freshly ground black pepper
• Green Chimichurri Sauce, recipe follows
• Argentinean Fries, recipe follows

Directions

Pound filet mignons with mallet to 1/8-inch thickness. Season with salt and pepper and quickly grill on both sides. Serve with Green Chimichurri Sauce and Argentinean Fries.

Green Chimichurri Sauce:

• 1 cup salmuera (3 teaspoons kosher salt dissolved into 1 cup water)
• 2 tablespoons fresh oregano
• 2 bunches fresh flat-leaf parsley
• 6 garlic cloves
• 1 cup extra virgin olive oil
• 1 tablespoon crushed red pepper
• 2 tablespoons Spanish sweet paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 cup white vinegar
• 2 tablespoons red wine vinegar
• 2 roasted red bell peppers, diced

Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.

Yield: about 3 cups

Argentinean Fries:

• 1 pound baking potatoes, like russets, peeled, rinsed, and patted dry
• 3 to 4 cups vegetable oil, for frying
• 1 cup chopped fresh parsley
• 2/3 cup minced fresh garlic
• Olive oil
• Sea salt

Cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry with paper towels.

Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes. Remove to a plate lined with paper towels. Repeat with remaining potatoes.

Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with olive oil.

Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mixture. Toss and serve immediately.

Yield: 4 servings

How to Make the Juiciest, Most Flavorful Burger of Your Life

On Jun.05.12 , In Information, Recipe , by Tom & Steve

Like beauty, the perfect hamburger is in the eye of the beholder. From a stuffed blue cheese, to onion straws with barbecue sauce, to a standard bacon cheeseburger, everyone has their own favorite. But if you get the basics down, your favorite can be the best burger you or your guests have ever tasted, regardless of the fixins. Any one of the key factors below won’t, by itself, make the best burger of your life. But in combination, they are powerful and will allow you go from weekend griller to grill master supreme.

Meat

Don’t sacrifice on the meat. This can make or break a burger. All the Thousand Island dressing in the world won’t cover up bad meat. Choose meat that is 20% fat. Since we have to cook ground beef to 160° F (see the sidebar on ground beef safety below), anything leaner results in a dry burger.  If you are buying prepackaged, buy “ground chuck” or another named meat.  Packages labeled “ground beef” or  “hamburger” could come from scraps or parts or who knows where. If you can, get your butcher to grind some chuck for you.  Fresh ground makes a big difference. You can even try it out for yourself if you own a mixer with a grinder attachment and you are feeling adventurous.

If you go with a custom mix, you can experiment with leaner or fattier cuts of beef in your mix. Short ribs are popular (let the butcher do this one, lots of work to get the good parts off of the short ribs) for their fat and flavor. Sirloin is leaner than chuck, but has a good, meaty flavor. Try a few until you find a mix that suits your taste buds. As for seasoning, I personally don’t mix any seasoning to the ground beef.  I leave the seasoning for the outside where you can taste it the most.

Form

When forming the patties, you will want to work the meat as little as possible. Some people suggest making a ball first. I suggest skipping that step and going straight to forming the patty shape. Don’t pack the meat tightly. You want to leave as many air pockets as possible where the juice and fat can hide out. Packing tightly eliminates these, and the juice has nowhere to go but out.

I make my burgers about ¾ inch thick on the outer edge and a bit wider than the bun I’m gonna use, since they shrink a bit during cooking. This thick burger allows for more pockets and a juicier burger.

Finally, gently press in the center of the burger with a tablespoon or your thumb to make an indentation. This will counteract the burger’s natural tendency to bulge and keep it from rolling off your bun and onto the floor. Good for you, bad for your pets.

Put the formed patties in the refrigerator for an hour before grilling. This will keep them from falling apart on the grill.

Just before moving to the grill, salt generously with kosher salt. Add a few grinds of pepper.

Fire

If you’re using a charcoal grill, build a two level fire such that half of the grill has charcoal and the other half does not. Open the vents all the way to get it hot. Wait until the coals have a thin layer of gray ash. I throw in a chunk of cherry wood off to the side. It adds some extra flavor.

If you are using a gas grill, preheat for about 10 minutes. Set the grill up so that half the grill is hot, and the other half is off. If you have a searing burner on your grill (like the Kenmore to the right), fire it up. This is a great tool for cooking burgers. You can use some cherry wood chips in a smoker box if you want to infuse that wood grilled flavor on your gas grill.

After the grill is hot, clean and oil the grates.

Grill

Start with the burger, indentation side up, on the hottest part of the grill. If you get flare-ups, don’t squirt water on them. If they are small flare-ups, no need to panic, just wait them out. If your fatty burgers cause a major flare-up, move the endangered burgers to the cool side of the grill, step back and wait until the flames settle down. Return the burgers to the heat at the earliest possible convenience. Cook for about 4 minutes, until you have a nice brown crust and the burger moves freely on the grill. Flip the burgers and cook for another 3 minutes until you have a nice crust on the other side. Never smash the burger with a spatula. This only squeezes the juice out, drying out the burger.

At this point, it is time for a temperature check.

Temp

I don’t grill without a high quality instant read thermometer anymore. It has really changed the way I cook. And to get the best burger of your life, you want to cook the burger all the way, but no more. Overcook and you risk drying out the burger. Undercook and you risk pathogens, such as E. coli.

Once the burgers have a good crust, move them to the cooler part of the grill. Let them finish off of the direct flame without risk of charring them. When the center of the burger hits 160°, remove it from the grill. If you want cheese, add the cheese at 155°.

Chef From Gordon Ramsay's 'Kitchen Nightmares' Found Dead in Hudson River - DNAinfo.com New York

Chef From Gordon Ramsay's 'Kitchen Nightmares' Found Dead in Hudson River - DNAinfo.com New York

Highest paid US chefs

Published July 19, 2012

FoxNews.com

Read more: http://www.foxnews.com/leisure/2012/07/19/highest-paid-celebrity-chef/?cmpid=cmty_fb_Highest_paid_US_chefs#ixzz21AFEh7Dx

Friction in the kitchen apparently is a recipe for success.  

Bad boy celebrity Chef Gordon Ramsay --host of "Hell's Kitchen" and owner of 23 restaurants-- has been named the highest earning chef in the U.S., with a global income of $38 million, according to Forbes.

Rachael Ray and Wolfgang Puck --with $25 million and $20 million respectively -- rounded out the list's top three.

Forbes' new ranking features many household names like Mario Batali, Bobby Flay and Guy Fieri. The magazine says that factors, such as TV, merchandising and cookbooks helped pump up their incomes.

Yet, there are others like master chef Alain Ducasse who has built a massive empire without the boost of reality-show fame.

Here's the ranking of the top chefs:

1: Gordon Ramsay, $38 million
2: Rachael Ray, $25 million
3: Wolfgang Puck, $20 million
4: Paula Deen, $17 million
5: Mario Batali, $13 million
6: Alain Ducasse, $12 million
7: Todd English, $11 million
8: Nobu Matsuhisa, $10 million
9: Bobby Flay, $9 million
10: Guy Fieri, $8 million

Surprisingly not on the list are Anthony Bourdain --(let's see if his new gig at CNN will do anything to his status), Andrew Zimmern and Giada Delaurentis. 

Read more: http://www.foxnews.com/leisure/2012/07/19/highest-paid-celebrity-chef/?cmpid=cmty_fb_Highest_paid_US_chefs#ixzz21AEaoh69

The yummiest onion soup on Miami... at George's

Looking for the best French onion soup in Miami? Look no further... George's in South Miami!

Onion Soup at George's

Opened in 1929, Georges is a casual fine dining restaurant, offering eclectic French cuisine and warm hospitality in a rustic historically preserved building. A high, open beam ceiling, exposed brick and concrete floors display the original space, while an open kitchen, banquette seating and gentle lighting contribute to an intimate and contemporary feel.

We specialize in three course tasting menus, allowing the customer to have the final say in what ever it is that they wish to order.

Our food is sourced from top quality seasonal ingredients, featuring a high percentage of local and organic products. Our menu changes every six to eight weeks, offering a mix of new and signature dishes. We consider Georges to be a truly “French” restaurant honoring many different cooking traditions and interpreting them with our unique creative vision.

Inspired by great French foods of the world. We craft all of our stocks, sauces, breads, pastries and ice creams from scratch on a daily basis. We also strive to support other artisanal producers when purchasing wine, cheese, honey and many other ingredients.

Our approach towards the operation of the restaurant is truly cooperative. We believe that every single member of our staff is integral to our success and pay sustainable living wages to all employees, offering medical benefits and profit sharing to all full time employees.

Best regards,

George’s

http://georgessouthmiami.com/

Simple Summer Party Recipes

Salmon Salad

 

Ingredients

• 2 cups cooked, flaked salmon
• 2 hard-boiled eggs, crushed
• 1 red or green bell pepper, diced
• 1 cucumber, peeled, seeded, and diced
• 1/2 cup chopped onions
• 4 to 5 tablespoons mayonnaise, or enough to moisten
• 1/4 teaspoon cayenne pepper, optional
• Salt and pepper
• 1/2 lemon, juiced

Directions

In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce or as a sandwich.

Grilled Pork Lettuce Wraps

Ingredients

For the Pork:

• 4 cloves garlic, minced
• 2 tablespoons finely chopped fresh lemongrass
• 2 shallots, finely chopped
• 1/4 cup packed light brown sugar
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 1 1/2 pounds thin boneless pork chops

For the Sauce and Fixings:

• 1/2 cup fresh lime juice
• 2 tablespoons fish sauce
• 3 tablespoons granulated sugar
• Kosher salt
• 1 tablespoon grated carrot
• 1 teaspoon Asian chile sauce, such as sambal oelek
• 1 clove garlic, minced
• 1 head Boston lettuce, leaves separated
• 1/2 bunch mint
• 1/2 bunch basil
• 1/2 bunch cilantro
• 1 English cucumber, thinly sliced
• 1 red jalapeno pepper, seeded and thinly sliced
• 1 cup prepared fried shallots, scallions or onions
• 1 bag Asian shrimp chips

Directions

Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.

Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.

Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.

Lobster Rolls

Ingredients

• 2 lemons, halved
• Sea salt
• 3 1 1/4-to-1 1/2-pound live lobsters
• 1/3 cup mayonnaise
• 7 tablespoons unsalted butter, melted
• 6 top-split hot dog buns
• 1/4 cup roughly chopped celery leaves
• 1/4 teaspoon celery salt

Directions

Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.

Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.

Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.

Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.

Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.