2 lbs. ground beef 1 tsp. cayenne pepper 2 tsp. garlic powder 2 eggs 1/2 cup bar-b-q sauce (any) 2 tsp. lowry seasoned salt 2 tbsp. wochestershire sauce 8 Hand mix all of the above in large bowl. Make patties and grill! * Origin: Rogue's Gallery BBS Santee, CA (619) 449-9265 (1:202/327)
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Cooking tips with Dale include humor, shortcuts especially when he would rather be having Happy Hour Not to be taken seriously, enjoy.
Munchies: Dale Talde
You may know Dale from Top Chef, or if you live in Park Slope, you might have seen him when you walk by the big windows on 7th Ave. that act as a portal into Talde, his temple of Asian-American cuisine. In this episode, Dale and his business partners John Bush and Dave Missoni set out on a quest to show you that there is no need to cross into Manhattan to quench your desire for late-night feasting. The crew stops at Franny's on Flatbush Ave. to eat some of the best Italian food anywhere, and then it's off to Pearl's Social & Billy Club in Bushwick where Dale secures his buzz in preparation of cooking up a dream Asian-American feast.
Check out the last episode of Munchies:
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Dish of the Dale: Beef Bourguignon (Recipe)
Boozy, beefy and just bloomin’ lovely, this French classic has been on the COOK menu since we started. Look at the first Cakes and Casseroles menu from 1997 and there it is, top of the list: Boeuf Bourguignonne.
The recipe has stayed pretty much the same: top rump beef is braised for up to four hours in onions, garlic, rosemary, thyme, bay leaves and enough red wine to float a battleship – there’s around a glass of French Merlot in each and every portion. Then it’s time for the smoked back bacon, sautéed chestnut mushrooms and caramelised shallots.