Better Than Fast Food! Classic Smash Burger Recipe
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Craving that fast food or diner-style burger? The Classic Smashed Burger fits the bill. Ooey gooey cheese is practically dripping off this smashed burger with toasted bun. Make this special sauce or top it with anything you like!
Get the Classic Smashed Burger recipe:
INGREDIENTS:
1 1/2 pounds Certified Angus Beef ® ground beef, 80/20 lean
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon grated yellow onion
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
4 white hamburger buns
2 tablespoons butter, room temperature
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
4 slices American cheese
2 cups shredded iceburg lettuce
8 slices vine-ripe tomatoes
Learn more about ground beef here:
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The Best Way To Make French Fries At Home (Restaurant-Quality) | Epicurious
Chef Frank Proto is back to help you achieve one of the home cook's holy grails: restaurant-style french fries. Watch as he demonstrates how to slice up and deep fry potatoes in your own kitchen that will rival any you'd find while eating out at a restaurant. Check out the tools Frank uses below!
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
Follow him on Instagram at @protocooks
Shop for the products Frank uses in this demonstration!
French Mandolin -
Dutch Oven -
Thermometer -
Wire Rack (Quarter Sheet) -
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0:00 Introduction
0:55 Chapter One: Prep
3:18 Chapter Two: Oil and Frying
6:31 Chapter Three: Seasoning and Plating
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Recreate Bistro Recipes at Home with Jacques Pépin | KQED
Recreate an evening out at a cozy French cafe with this menu prepared by Jacques Pepin. He starts off the meal with a fennel and pear salad with sun dried tomatoes. Instead of croutons, he bakes won ton chips to give the dish an added crunch. Next he moves on to the main course: a succulent fillet of pork served with handmade gnocchi. And for dessert, forget the frapuccino, Jacques makes a frozen coffee dessert you can enjoy at home.
In This Episode:
00:00
1:00 Fennel and pear salad with sun dried tomatoes
4:35 How to make won ton wrapper chips
7:12 Fillet of pork charcuterie with gnocchi recipe. How to make handmade gnocchi.
21:37 Make a frozen coffee dessert at home
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 2, 1992. Corner Cafe
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#jacquespepin #pork #frappuccino #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Mashed Potatoes Recipe
This simple homemade mashed potatoes recipe is rich, creamy, and full of flavor! It's an easy to make classic side dish that goes with everything and comes together in a snap. You'll love the garlic flavor and creamy, light texture.
RECIPE:
These mashed potatoes are a family favorite. They are the ultimate comfort dish that goes with everything and is so simple to make.
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Curry Beef Recipe (HK style)
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HK style curry beef (咖喱牛腩) is one of the most popular takeout dishes in Cha Can Ting restaurants (茶餐厅). This is a mild curry with a subtle sweetness, but super savory. It is surprisingly easy to make at home.
INGREDIENTS
2 lb of beef stew meat (brisket, shank, chuck roast, short ribs all work)
1/2 of a big purple onion diced
1 shallot diced
5 cloves of garlic finely diced
1 tbsp of minced ginger
2 tbsp of vegetable oil (Amazon Link - )
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 piece of aged tangerine peel (Amazon Link -
1 tbsp of Zhuhou paste (Amazon Link -
1 tbsp of satay paste (Amazon Link -
1 tbsp of curry powder (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
1 tbsp of palm sugar (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
2 tbsp of Chinese cooking wine (Amazon Link -
1/2 can of coconut milk, about 200ml (Amazon Link -
1-2 cups of hot water
1 tbsp pf salt or to taste (Amazon Link -
2 -3 potatoes peeled and cut into chunks
INSTRUCTIONS
Cut the beef brisket into 1-inch cubes. Any stew meat will work well here, such as shank, chuck roast, short ribs.
Add a couple of tbsp of vegetable oil to your pot (preferably clay pot or dutch oven) along with the diced onion, shallot, garlic, and ginger. Stir over medium heat for about 5 minutes or until the aromatics are soft and translucent.
Add the bay leaves, cinnamon stick, orange peel, Zhuhou paste, satay sauce, curry powder, turmeric powder, palm sugar, and soy sauce. Stir for 2-3 minutes or until everything combined into a thick paste.
Add the beef along with 2 tbsp of Chinese cooking wine. Keep mixing until all the meat is coated nicely. The cooking wine will deglaze whatever that is stuck at the bottom of the your pot.
Add water and coconut milk. The liquid amount should be enough to cover all the meat. Bring this to a boil and add some salt to adjust the flavor. Simmer on low heat for 2 hours. Make sure to check the liquid level once in a while. Add hot water as needed because everybody's stove is different, you don’t want it to evaporate too much.
Peel the potatoes and cut into chunks. Add to the claypot and cook for another 30 minutes. You can also use carrot, or daikon radish instead.
Top a bunch of cilantro and serve with white rice.
How to Make Steak Au Poivre | Classic French Recipe
Chef note: oven at 325 F for 15 minutes for medium rare (130 F).
Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.
Get the recipe:
INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream
Learn more about the Filet Mignon here:
~~ If it's not CERTIFIED, it's not the best. ~~
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:
Spanish website:
Japanese website: