매일 완판! 미국 베스트버거 어워드에서 1위를 3번이나 수상한 햄버거 끝판왕! 빵부터 베이컨, 소스까지 모두 직접 만드는 수제버거 / Handmade Burger
서울 성수동 서울숲에 가면 맛 볼 수 있는 아주 특별하고 건강한 수제버거집!
매일 완판! 미국 베스트버거 어워드에서 1위를 3번이나 수상한 햄버거 끝판왕! 빵부터 베이컨, 소스까지 모두 직접 만드는 수제버거 / Handmade Burger
???????? Price
엘더 클래식(Elder classic) KRW 11,000 / USD 9.88
더블 엘더 클래식(Double elder classic) KRW 14,000 / USD 12.58
엘더 밸리 버거(Elder belly burger) KRW 13,500 / USD 12.13
뉴클래식(New classic) KRW 11,000 / USD 9.88
치킨 산도(Chicken sando) KRW 9,500 / USD 8.53
감자튀김(French fries) KRW 6,000 / USD 5.39
어니언링(Onion rings) KRW 7,000 / USD 6.29
???????? Location
????서울 성동구 서울숲2길 40-7 1층 엘더버거????????
40-7, Seoulsup 2-gil, Seongdong-gu, Seoul, Republic of Korea
????️ Google Map
#수제버거 #햄버거 #성수동엘더버거
Chef Robert Irvine's Healthy Egg Recipes 3 Ways
Turn this everyday protein staple into a dish you'll crave with these healthy egg recipes.
Chef Robert Irvine's Fit Crunch Bars ►
Strongest Deals of the Week ►
Eggs are a staple in most diets—whether you're intentionally eating healthy or not. When you're looking for a key source of quality protein, minerals, and vitamins, eggs should be your go-to source. But eating the hard-boiled variety day in and day out can get old, fast. Make the most of this protein-rich food with these three recipes!
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| Fried Egg With Sweet Potato Hash |
This recipe is three things: easy, simple, and nutritious. The combination of sweet potato, sautéed bacon, and onions makes a great throne upon which to display your egg. Dig into this muscle-building meal fit for a champ!
Ingredients
Sweet potato 1
Onion 1
Red pepper 1
Bacon strips 2
Egg 1
Grapeseed oil 2 tbsp
Lime juice 1/4 lime
Scallions to taste
Salt and pepper to taste
Fresh parsley to taste
Directions
1. Peel and dice sweet potato. We used a local white sweet potato.
2. Coat pan with grapeseed oil.
3. Sauté onions and bacon pieces. Allow to caramelize. Don't shake the pan because you'll break the sear that's giving it that golden brown color.
4. Add red peppers and sweet potatoes.
5. Dice and add fresh parsley.
6. Add lime juice.
7. As the hash cooks, add oil to another pan and allow pan to warm.
8. Crack and fry egg.
9. Top hash with scallions and salt and pepper to taste. Plate and top with fried egg.
Nutrition Facts
Serving size: 1 dish
Recipe yields: 1 serving
Calories: 601
Fat: 40 g
Carbs: 89 g
Protein: 16 g
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| Ham and Veggie Scramble |
Simplicity gets a protein punch with this dish. The saltiness of the ham, meatiness of the egg, and creaminess of the avocado all play into the beauty of this one-pan dish.
Ingredients
Canadian bacon 2 oz.
Eggs 4
Tomato 1/2
Avocado 1/2
Grapeseed oil 1 tsp
Directions
1. Add oil to the pan. Saute onions, tomato, and Canadian bacon.
2. Whisk together four eggs and season with salt and pepper. Add a little milk or heavy cream. Mix.
3. Cut an avocado into quarters and create an avocado fan. Set aside.
4. Add eggs and scramble. If it overcooks, add in another egg.
5. Plate eggs and top with fresh avocado.
Nutrition Facts
Serving size: 1 dish
Recipe yields: 1 serving
Calories: 613
Fat: 44 g
Carbs: 16 g
Protein: 39 g
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| Simple Deviled Eggs |
If you're looking for a healthy hors d'oeuvre to spice up your next gathering, look no further than these deviled eggs. The best part? You can prep them the day before so you can spend the day focusing on your guests instead of working in the kitchen.
Ingredients
Eggs 3
Mayo 2 tbsp
Dijon mustard 2 tbsp
Rice wine vinegar 1 tsp
Paprika 1 tsp
Cumin 1 tsp
Parsley for garnish
Directions
1. Boil eggs and cut them in half. Separate the whites from the yolks.
2. Using a cheese grater, grate the yolks.
3. Add mayo, mustard, paprika, cumin, and rice wine vinegar to a bowl. Mix. Add to grated egg yolks.
4. Spoon filling into the egg whites.
5. Top with parsley and paprika.
Nutrition Facts
Serving size: 1 egg
Recipe yields: 3 servings
Calories: 151
Fat: 12 g
Carbs: 2 g
Protein: 6 g
Sheldon Simeon’s Pancit Filipino Noodle Dish Will Be The Star of Your Next Cookout | Chefs At Home
Sheldon Simeon—two-time Top Chef finalist and author of “Cook Real Hawai’i”—shares his family recipe for a Pancit Filipino noodle dish that’s sure to be the star of your next cookout! This Pancit is a stir-fry packed with vegetables and three kinds of protein, piled high with noodles, and tossed in a salty-savory sauce that ties the dish together. It's a Filipino classic that's easy to scale up for a crowd, just as long as you have a wok big enough! (Recipe below)
#Pancit #Filipino #NoodleRecipe #Pasta #Cookout
0:00 Introduction
1:15 Cut vegetables and protein for Pancit Noodles
2:15 Pancit Noodle Sauce Recipe
2:42 Cooking in a wok
3:14 How to cook Pancit Filipino Noodles
5:57 Finished Pancit Filipino Noodle Dish
6:23 Pancit Noodle Taste Test
Pancit
For the fried garlic:
1/2 pound peeled garlic (from 4 medium heads)
Neutral oil, for frying
Kosher salt
For the pancit:
Kosher salt
1pound fresh chow mein noodles (pancit Canton) or other fresh thin egg noodles
4 tablespoons neutral-flavored oil, divided
1 cup chicken stock
1/4 cup oyster sauce
1 tablespoon plus 1 teaspoon fish sauce
1 teaspoon ground annatto
2 tablespoons minced garlic
6 ounces boneless, skinless chicken thighs (about 2), cut into 3/4-inch pieces
6 ounces pork tenderloin, cut into 3/4-inch pieces
1/2 pound peeled and deveined large shrimp, cut in half
Ground black pepper
4 ounces mushrooms (any kind), stems discarded, and caps thinly sliced
1 medium carrot, thinly sliced then cut into strips
1/2 medium red onion, thinly sliced
4 ounces Napa or green cabbage, chopped
3 scallions, dark green tops only, cut into 2-inch pieces
Calamansi or lemon wedges, for serving
Hot sauce, for serving
1.Make the fried garlic: Preheat the oven 250°F. Line a baking sheet with paper towels. In a food processor, pulse the garlic until finely minced.
2. Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
3. While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350°F (use a thermometer).
4. Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.
5. Make the pancit: Bring a large pot of salted water to a boil and blanch the fresh noodles according to the package directions (or cook until they’re pliable but firm, not more than a minute or two). Drain well and toss with 1 tablespoon of the neutral oil.
6. In a small bowl, whisk together the stock, oyster sauce, fish sauce, and annatto. In a wok or very large skillet, heat 3 tablespoons of the oil over high heat until shimmering hot. Add the garlic, chicken, pork, and shrimp and stir-fry until the proteins are mostly cooked, about 2 minutes. Season with salt and pepper.
7. Add the mushrooms, carrot, and red onion and stir-fry until softened, about 3 minutes. Stir in the noodles, then add the oyster sauce mixture and stir-fry until the noodles are heated through and the sauce is absorbed, about 3 minutes. Add the cabbage and scallions. Reduce the heat and cook until the noodles are glazed and the vegetables are soft, just a few minutes. Transfer to a serving plate. Garnish with some of the fried garlic and serve with citrus wedges and hot sauce.
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