Juicy, savory, tender beef patty stuffed with melting cheese inside
Juicy, savory, tender beef patty stuffed with melting cheese inside, topped with red wine reduction steak sauce drizzled all over the hamburger steak. You didn’t think I would not include one of the most ICONIC recipes, Japanese Hamburger Steak, in my Cooking Mama Series, did you? Japanese Hamburger Steak is the perfect weeknight dinner but also the perfect date night meal as well. It is fancy, with accessible ingredients, and easy to make at home. Get ready to try this juicy and delicious Hamburger Steak that will melt in your mouth!
RECIPE:
Michael Symon's Savory Herb and Parmesan Rolls | Symon Dinner's Cooking Out | Food Network
Michael creates a riff on a sticky bun that is savory instead of sweet with parmesan cheese, garlic, parsley and scallions!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Savory Herb and Parmesan Rolls
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 2 hr 30 min (includes resting and rising times)
Active: 30 min
Yield: 6 rolls
Ingredients
Dough:
1/2 cup whole milk
1 teaspoon active dry yeast (1/2 packet)
2 tablespoons plus 1 teaspoon granulated sugar
2 tablespoons unsalted butter, plus more for the bowl
1 large egg yolk
2 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
Filling:
1 cup finely grated Parmesan
1/2 cup finely sliced scallions
1/2 cup finely chopped fresh parsley
1 clove garlic, grated
6 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
Hot honey and flakey sea salt, for serving
Directions
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
While you’re waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
Cook’s Note
To bake in the oven, bake at 400 degrees F for 18 to 20 minutes.
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Michael Symon's Savory Herb and Parmesan Rolls | Symon Dinner's Cooking Out | Food Network
I made baked oats for DINNER (savory version) HEALTHY AND CHEAP!
Baked Oats - Savory Recipe
Today I'm going to show you how to make baked oats.
These savory baked oats are great for quick weeknight dinner.
Healthy and cheap dinner option, which is easy to make and taste delicious, either hot or cold!
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This is why you'll love this oat bake:
It's so filling - works as dinner for 4!
It's so easy to make!
It's moist, chewy and so delicious!
It's versatile - great for using leftover veggies and cheeses!
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BAKED OATS RECIPE
(makes 6 slices)
Ingredients:
2 cups rolled oats (180g)
1/4 cup ground oats, or oat flour (25g)
1 tsp baking powder
1 cup milk, dairy or non-dairy (240ml)
1 cup water (240ml)
2 eggs
1 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
1/2 cup grated melting cheese - gouda or cheddar cheese (50g)
1/4 cup grated parmesan cheese (20g)
1 medium onion
2 cloves garlic
1 small zucchini (130g)
1/3 cup frozen peas (50g)
1/2 cup diced tomatoes (80g)
NUTRITIONAL INFO (per slice):
223 calories, fat 7.9g, carb 27.3g, protein 11.4g
Preparation:
First, saute onions and garlic over medium heat for 3-4 minutes, then add sliced zucchini and frozen peas and cook for next 3-4 minutes.
Add rolled oats and toast for 5 minutes, to develop lovely nutty flavor.
While it's cooling down, prepare the wet mixture. In a bowl add, eggs, milk, water, salt, black pepper, Italian seasoning, grated gouda or cheddar cheese, ground oats combined with baking powder, and mix it well.
Now, add the vegetables and toasted oats and stir well together. Let it sit for 10 minutes.
Grease your baking dish with some butter and pour the mixture in.
Bake at 350F (180C) for 40 minutes.
Let it cool for 10-15 minutes, then cut in 6 equal pieces and serve with spoonful of Greek yogurt and drizzle of hot sauce.
Enjoy!
Savory Meat Patties With Greek Salad
RealDealCooking.com cooks up savory meat patties with a delicious greek salad! We hope that your friends and family will enjoy our savory dinner!
How to make bacon and cheese savoury patties | Australia's Best Recipes
These #savoury #bacon, cheese and herb #patties are perfect for the lunch box, with a salad, or as a snack. Perfect served hot or cold!
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Patties Savoury Bites - New to Foodservice!
The little pie with BIG ideas! Take a look at why these bite sized pies are loved by your customers and all the new ways to use them in your business.