Stoner Cooking 12-16-12

In-N-Out's Double-Double, Animal Style
J. Kenji López-Alt
JUL 23, 2010
http://www.seriouseats.com/recipes/2010/07/in-n-outs-double-double-animal-style-burger-recipe.html

YIELD:
two 1/4-pound burgers

1/2 pound fresh beef chuck with plenty of fat, cut into 1-inch cubes
2 teaspoons vegetable oil, divided
1 large onion, finely chopped (about 1 1/2 cups)
Kosher salt
2 tablespoons plus 2 teaspoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon distilled white vinegar
2 soft Hamburger buns, preferably Arnold brand
Freshly ground black pepper
8 dill pickles chips
2 quarter-inch-thick slices ripe tomato
2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces
1/4 cup yellow mustard
4 slices deli-cut American Cheese

If using a meat grinder: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm.

Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible. Proceed with step three below.

If using a food processor: Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.

Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate ground meat immediately until ready for use. Handle as gently as possible.

Preheat the oven or toaster oven to 400 degrees while you cook the onions: Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add onions and 1/2 teaspoon salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir. Continue cooking until water evaporates and onions start sizzling again. Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside.

Make the sauce: Combine mayonnaise, ketchup, relish, sugar, and vinegar in small bowl. Stir to combine.

Place closed buns in preheated oven for 2 minutes until slightly darkened and crisped. Heat 1/2 teaspoon oil in 12-inch non-stick skillet or griddle over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total.

Form ground beef into four 2-ounce patties, using damp hands to press each into a patty about 3/16ths of an inch thick and 4 inches wide. Season generously with salt and pepper. Add remaining 1/2 teaspoon oil to pan, swirl to coat, and heat over medium-high heat until lightly smoking. Add burger patties and cook without moving until well browned and crusty on first side, about 2 1/2 minutes. While they are cooking, spread 1 tablespoon mustard on raw side of each patty with a spoon. Meanwhile, top each bottom bun with up half of spread, 4 slices pickles, 1 slice tomato, and lettuce. Flip patties with a thin spatula so mustard side is down and continue to cook for 1 minute. Top each patty with a slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onions, sandwiching them between the beef. Transfer patty stacks to bottom bun. Top with top bun, and serve immediately.

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The Frankford Taco at Pizza Brain, Philadelphia
NOV 5, 2012
http://slice.seriouseats.com/archives/2012/11/daily-slice-the-frankford-taco-at-pizza-brain.html

You might have heard about the "Philly Taco"—a cheesesteak wrapped in a slice of Lorenzo's pizza—back in 2007, although I've never seen or even met anyone who actually ate one. Pizza Brain, the World's First / Largest Pizza Museum and restaurant that opened last month here in Philadelphia, is kicking it up a notch with the "Frankford Avenue Taco" ($5) that consists of a slice of cheese pizza topped with a big scoop of pizza-flavored ice cream from the restaurant's conjoined Little Baby's Ice Cream counter.

Sound awful? That's what I thought too. Although I've tried both things separately, and the Pizza is great— even though they call it "gas deck oven American pizzeria style" it's more a hybrid between that and neo-neopolitan, delicious, medium-thin (but still floppy) crust with some char on the bottom, terrific crushed tomato sauce and fresh, locally sourced toppings.

And the pizza ice cream? Think tomato-garlic ice cream with flecks of basil, and strangely addictive. One of those things where you laugh out loud at the first taste but then eat the whole thing.

So how does it work? Buy your slice at Pizza Brain and let them know what you're doing. Walk over to the ice cream counter while your slice is heating up and they present you with a scoop in a cup. Dump it on top of the slice and good luck. The easiest way to eat it is to roll it up, but I suggest being outside because the ice cream starts to melt immediately.

And guess what—it's AWESOME! Sort of like ice cream with waffles but you know, more pizza-ish. A plain slice topped with pizza ice cream is the "classic," but you're free to do whatever you want. Brisket and Horseradish topped "Bob Shieldsmoose" slice topped with Earl Grey-Sriracha ice cream? French onion soup pizza wrapped around bourbon-vanilla? Why the hell not.

Pizza Brain
2313 Frankford Avenue, Philadelphia, Pennsylvania (map)
215-291-2965 ; pizzabrain.org

About the author: Hawk Krall is a Philadelphia-based illustrator who has a serious thing for hot dogs. Dig his dog drawings? Many of the illustrations he has created for Hot Dog of the Week are available for sale: hawkkrall.net/prints/.

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McDonald's Testing Three New Quarter Pounders
MONDAY, NOVEMBER 19, 2012
http://www.brandeating.com/2012/11/news-mcdonalds-testing-new-quarter-pounders.html

McDonald's is testing three new versions of the Quarter Pounder with Cheese as a possible replacement to the Angus Third Pounders. The three flavors are Habanero Ranch, Deluxe, and Bacon and Cheese.

One of my readers, Chipster22, reported that they are being offering in Ohio and that Angus Third Pounders are off the menu at his McDonald's, at least for the time being. His is the same market where McDonald's was trying out 1/4 lb Angus burgers earlier this year.

Additionally, a press release this morning stated that the burgers are also being tested in Sacramento, Stockton, and Modesto area in northern California.

The Quarter Pounder Habanero Ranch differs the most from McDonald's current offerings and features a quarter pound beef patty with white cheddar cheese, hickory-smoked bacon, leaf lettuce, tomato, and habanero ranch sauce.

The Quarter Pounder Deluxe is similar to an Angus Deluxe and features a quarter pound beef patty with American cheese, leaf lettuce, tomato, red onion, crinkle-cut pickles, mayo, and mustard.

Finally, the Quarter Pounder Bacon and Cheese is like the Deluxe version except with the addition of bacon, the subtraction of lettuce and tomato, and with ketchup instead of mayo.

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Captain Morgan Black Toddy
For a crew of 20

25 oz. Captain Morgan® Black Spiced Rum
12 oz. fresh lemon juice
9 oz. honey
64 oz. hot water
24 piece(s) clove(s)
2 oz. orange(s)

In a large pot, combine Captain Morgan® Black Spiced Rum, lemon juice and hot water. Slowly add the honey, stirring to combine. Pierce the oranges with the cloves and float the studded oranges in the mixture. Ladle the toddy into mugs to serve.

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Delicious Deviled Eggs
http://www.mccormick.com/Recipes/Appetizers-Snacks/Delicious-Deviled-Eggs.aspx?cmpid=2012-fb-spice-12-03-hl

From holiday parties to warm weather barbeques and potluck suppers, these classic deviled eggs will spice up any occasion.

Makes 6 (2 halves) servings.
Prep Time: 10 minutes
Refrigerate: 1 hour
6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon seasoned salt
McCormick® Paprika

1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.

3. Refrigerate 1 hour or until ready to serve.

To hard cook eggs:  Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.  Refrigerate and use within a week.

Calories: 136
Fat: 12 g
Carbohydrates: 1 g
Cholesterol: 216 mg
Sodium: 172 mg
Fiber: 0 g
Protein: 6 g

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Kretschmer Cheddar Crackers
http://kretschmer.com/midweek-crackers

Bet you never thought about making your own crackers. But when you look at the long, undecipherable list of ingredients on some packages of store-bought crackers, you might think again.

We’ve come up with an easy version you can make—even on a weeknight—that your family will love to snack on. They have just five ingredients and are packed with Kretschmer wheat germ, olive oil (a monounsaturated fat) and just a bit of cheese.

3/4 cup flour
1/2 cup Kretschmer Original Toasted Wheat Germ
1/2 teaspoon salt, plus 1/8 teaspoon for sprinkling on top of crackers
1/4 cup grated sharp cheddar cheese
3 tablespoons olive oil, plus 1/2 teaspoon for brushing on top
1/4 cup cold water

Preheat oven to 400° F.

In medium bowl, mix together flour, wheat germ, 1/2 teaspoon salt and cheese.  Stir in 3 tablespoons olive oil and water. Form dough into ball.

Roll dough on parchment paper into a 12 x 14-inch rectangle—crackers should be very thin. Using a pizza cutter or a knife, score the crackers into 2 x 2-inch squares or desired shapes. Brush with olive oil and sprinkle with salt.

Place parchment with rolled out dough on large cookie sheet and bake for 14 to 16 minutes or until golden brown but not burned, turning the pan halfway through baking. (Note: If some of your crackers are thinner than others, remove them earlier from the baking sheet, placing them on cooling rack, and continue baking the rest until they are lightly browned.)
Cool all crackers completely. Store leftovers in sealed container or bag.

Makes about 42 2 x 2-inch crackers

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Linguine with White Clam Sauce
Recipe courtesy of Lidia Celebrates America
http://www.pbs.org/food/recipes/linguine-with-white-clam-sauce-2

"This is the quintessential Italian pasta dish especially in Naples and Rome, the ingredients are three, the clams are the smaller ones vongole verace and they are always cooked in their shells, once they open the sauce is done. Here in the States linguine with clam sauce is made with chopped clams, and I guess this adjustment makes sense especially since here in the US the clams can be quite large from little necks (small to medium) to top necks (large) to chowders (very large), chopping them makes sense. Although today ever more one finds smaller cockles on the market and if you find them, by all means, use them."
--Lidia Bastianich

Course: Entree
Cuisine: American, Italian
Theme: Seafood

6 tablespoons extra virgin olive oil
6 garlic cloves, sliced
4 anchovies, sliced
36 littleneck clams, scrubbed
¼ teaspoon peperoncino
¼ teaspoon dry oregano
1 pound linguine
¾ cup chopped fresh Italian parsley

Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.

Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer and cover until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water.

When all the clams are out, increase heat to high and add ½ cup of the parsley. Cook until reduced by half. Meanwhile, shuck the clams.

When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce and drizzle with remaining 2 tablespoons olive oil. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining 2 tablespoons chopped parsley, Cook a minute more to blend the flavors and serve.

Tips/Techniques

Linguine with red clam sauce is almost never found in Italy, but is a big seller in Italian American restaurants here in the United States. So when you go to Italy, eat it as they do with white clam sauce and never ever ask for cheese to put on your linguine with white clam sauce.

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Brian's Chicken Parmesan
Brian Cohen, Overland Meat & Seafood Market, Lake Tahoe, California
https://www.cafetecumseh.com/Recipe.aspx?recipe=brians-chicken-parmesan&type=Entrees

Chicken Parmesan is a classic Italian dish that’s surprisingly easy to make at home. This recipe calls for just a few simple ingredients that you may already have on hand—a homemade meal is just minutes away.

1 pound Smart Chicken thin slice breasts or boneless skinless breasts*
Salt and pepper, to taste
1 1/2 cups Panko bread crumbs
2 eggs
2 to 3 tablespoons olive oil
Marinara sauce, as needed
Parmesan cheese, as needed
Fresh basil, for garnish

* Smart Chicken thin slice breasts work really well for this dish, but if you can’t get thin slice breasts, you can have your butcher run them once through the tenderizer. You can also pound them out at home. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, preferably with teeth, gently pound the top side of the chicken until breast starts to spread out. (Be careful not to split the meat.) Turn the chicken breast over and repeat until breast has about doubled in size.

Preheat oven to 400°F.

Lightly salt and pepper both sides of the chicken breasts.

Using 2 bowls, add panko crumbs to the first, and 2 eggs (beaten) to the second. Press the chicken into the bowl of panko and coat both sides. Then dip the chicken into the beaten egg to coat both sides, then back into the panko and coat again. Place chicken into a hot oiled skillet and brown lightly on both sides 1 to 2 minutes a side. Transfer chicken to a glass baking dish. Top chicken with marinara sauce and parmesan cheese and bake for 10 to 12 minutes. Garnish with fresh basil.

Pairing: A light to medium-bodied red wine, like a merlot or pinot noir goes well with this dish

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Peas, Ham, and Creamy Noodles
http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles.html

2 tablespoons butter
2 cups onion, diced
8 ounces egg noodles
2 cups low-sodium chicken broth
1 cup half and half
1 pound cooked ham, diced
1 cup frozen peas
1 tablespoon lemon juice
salt and pepper

1. Melt the butter in a 12-inch skillet over medium-high heat. Cook onions until golden brown, about 5 mins.

2. Add broth, half-and-half, and noodles to skillet and bring to a boil. Add diced ham, then reduce heat to medium-low and simmer, covered, until noodles are tender, about 8-10 minutes.

3. If your cream sauce is not thick enough, stir together 1 tablespoon of cornstarch and 3 tablespoons of cold water. Pour into skillet. Season with plenty of salt and pepper, then stir to combine. Sauce should thicken immediately. Add peas and lemon juice to skillet and cook until heated through, about 2 minutes. Serve and enjoy!

Makes 4 servings. Nutritional Information for this recipe can be found at CalorieCount.com.

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Delicious 7-Up Pound Cake

1 1/2 cups unsalted butter, softened
3 cups granulated sugar
5 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
3/4 cup 7 Up

Preheat the oven to 325.

Grease and lightly flour a 10 inch tube pan. Set it aside.

In a large bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the flour and the lemon and vanilla extracts. Beat well. Gently fold in the 7 Up, 1/4 cup at a time. Pour the batter into the prepared pan. Bake for 1 1/4 hours OR until a toothpick inserted in the middle of the cake comes out clean. DO NOT OVERCOOK!! Transfer the cake from the oven to a wire rack. Let it cool in the pan for 15 minutes. Unmold the cake onto a wire rack to cool completely. Transfer to a serving platter.

BON APPETITE :)

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Rum Truffle Cheesecake
http://www.nlrockrecipes.com/2012/12/rum-truffle-cheesecake.html

Well, now, wouldn't this make a terrific Christmas dinner dessert? This cheesecake is so good it should be a controlled substance. A creamy vanilla cheesecake with a chocolate cookie crumb crust gets topped by a generous amount of rum truffle ganache and then adorned with more luscious rum truffles on top for a gorgeously inviting looking cheesecake. How could that not be absolutely delicious?

A word about baking a cheesecake in a bain marie before starting the recipe. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.

I bake my cheesecakes in a 9 inch springform pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.

Cookie Crumb Crust

In a small bowl, combine:

1 & 1/3 cups chocolate cookie crumbs
3 tbsp sugar
1/3 cup melted butter

Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.

Cheesecake

Cream together:

3 eight ounce packages ounces cream cheese
1 cup sugar

Add, one at a time

3 eggs

beating well after each addition. Add

3 tsp vanilla extract

Finally blend in

1 cup whipping cream

Pour over the prepared base and bake in a bain marie at 300 degrees F for 55 minutes to an hour. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge). Refrigerate after fully cooled.

Rum Truffles and Ganache
The rum truffle ganache and the rum truffles are made from the same recipe.

1 2/3 cups whipping cream
18 ounces of dark chocolate ( I use one with a minimum 50% cocoa solids)
1/4 cup butter cut in small pieces
3 tbsp honey
1/3 cup dark rum

Chop chocolate in small pieces and place in a heat proof bowl aong with the butter. Heat the whipping cream gently over low heat just to the point that it starts to boil. Pour the hot whipped cream over the chocolate and butter and let stand for 5 to 10 minutes before stirring it with a wooden spoon until smooth them stir in the honey and rum. Divide the mixture in half and chill one half in the fridge until set.

Roll the chilled mixture into balls and then roll the balls in good quality cocoa, cookie crumbs or chopped toasted nuts.

Reheat the other half of the truffle mixture in a double boiler just until it has melted, then pour it over the top of the cheesecake and garnish with the rolled truffles.

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Eggnog Ice Cream
Max Falkowitz
DEC 7, 2012
http://www.seriouseats.com/recipes/2012/12/eggnog-ice-cream-recipe.html

A direct frozen version of our favorite holiday drink, spiked with just enough bourbon to keep it interesting.

Note: The amount of bourbon listed here will impart a noticeable but balanced boozy flavor to the ice cream, though the intensity of the flavor will increase the next day. You can reduce the alcohol to none if you prefer, or increase it by a tablespoon, without doing any textural damage to the ice cream. Brandy, Scotch, and rum are also worthy substitutions for bourbon, depending on your tastes.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

YIELD: makes 1 quart
ACTIVE TIME:
1 hour
TOTAL TIME:
1 hour, plus an overnight chill
SPECIAL EQUIPMENT:
ice cream maker

9 egg yolks
3/4 cup sugar
2 cups cream
1 cup milk
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon kosher salt
1/4 cup bourbon

In a heavy medium saucepan, whisk egg yolks and sugar together until well combined. Slowly whisk in cream, then milk. Cook, whisking frequently, over medium heat, until a custard forms on the back of a spoon and a finger swiped across the back leaves a clean line.

Remove from heat and stir in nutmeg, salt, and bourbon. Pour through a strainer into an airtight container and chill overnight.

The next day, churn according to manufacturer's instructions. Return to airtight container and chill in freezer for at least three hours before serving.