Clutch Burger

Clutch Burger 

There is nothing is this world like a good burger. People look at a hamburger and think it’s basic or simple but in my opinion with food it’s the simple dishes that I enjoy the most. The simple dishes are what give the ingredients a chance to shine. I have a friend who just about every restaurant she goes to she orders burgers, and when I was younger I used to joke with her about it but now I just look at her as a connoisseur.  Any-who I’m sure you didn’t click the link to hear me go on and on about why I love burgers, so I’ll get to what you came here for … the food.

Ingredients

1 – 1 ½ Pounds of ground chuck (get the real deal 80/20 not the lean stuff)

1 Egg

1 Packet of Lipton’s Onion Soup Mix (Shh… this is actually a secret of mine)

Salt (to taste)

Black Pepper (to taste)

Worcestershire sauce

Romaine Lettuce (for topping)

Tomatoes (sliced for toppings)

4 Hamburger buns (lightly buttered, then toasted in a pan)

Directions

1.     Pre-heat your pan over medium high heat.

2.     Mix together your ground beef, onion soup packet, egg, Worcestershire sauce, and seasoning until thoroughly blended. (I usually fill the packet that the onion soup mix comes in half way with water; I think it helps the burger from drying out. I like a well done burger but I despise a dry burger)

3.     Form your beef mixture into patties.

4.     Once your pan is hot it’s time to fry up your burger. During this stage is where good burgers are made. Don’t move the meat around to too much when you first put it into the pan let it set for a minute or three to get some good caramelization before you flip it. Also and more importantly in my opinion PLEASE DO NOT SMASH OR FLATTEN THE BURGER, smashing or flattening the burger with your spatula can lead to a dry burger. Continue to cook your burger checking for desired doneness. Once it’s done, remove it from the pan and drain on paper towels. (If you are fortunate enough to have a grill by all means use that.)

5.     Build you burger adding any toppings that your heart might desire. Serve immediately.

Finished product, final plating topped with my beloved,  I mean with caramelized onions. YES!

Random picture of one of the new craft burgers  available at Chili's its the Smokehouse Burger. Its topped with cheddar cheese, panko onion rings, lettuce, and tomatoes. Normally it come with apple-smoked bacon I got mine without. The burger comes with your choice of sides I  chose sweet potato fries to fool myself into thinking I was eating healthy, and each burger includes a side of these wonderful house-made pickles. I really enjoyed the burger overall it was well seasoned and perfectly cooked.  * Not my drink, I had water, see healthy*

Random shot of a burger I had at a local restaurant "Louie's" it near LSU's campus. The burger was just your normal ground beef patty, I ordered mine well done. I topped it with mayo, tomatoes, and sprouts ( see healthy). The serving size was really big, the burger itself was really delicious, juicy and flavorful.  The fries were perfectly fried and salted. I also had some of the famous hash browns and they were delicious as well. 

Close up of the onions as they caramelize in the Le' Creuset pan I found at the thrift store while shopping with my wonderfully stylish sister who writes a blog about her adventures in life and fashion  check her out at http://richfunk.wordpress.com/ . Whoop Whoop

I called this burger “Clutch” burger because it comes through every single time. There are a million ways to prepare a burger, endless ingredients and toppings but this is my personal favorite, my old stand -by when I just need a good burger.  Do you have a favorite burger recipe?  Are there any recipes or dishes that you fall back on as a stand-by when you need a dish that you know won’t fail? Comment below

Salt & Pepper Chicken (Homemade Takeout)

Salt & Pepper Chicken

You may have noticed a recurring theme on the blog I love Asian inspired dishes and I also love to make my own versions of things I've had in restaurants or as takeout at home. Today’s post will be in the same tradition.  I was making some shrimp fried rice and I had some chicken breast on hand. In the past I have made Chicken & Broccoli, Honey Chicken, and Sweet and Sour Chicken at home, wanting to try something different I thought I would try Salt & Pepper Chicken. Well I’m sure you didn't come here for me to go on and on about the types of chicken dishes I have prepared so I will get to the main attraction… the food.

Ingredients

3 Chicken breast  (cut into bite sized chucks)

1 Half of a yellow onion (diced)

1Half of a red pepper (diced)

1 Half of green pepper (diced)

3 Cloves of garlic (minced)

2 eggs (for egg wash)

4 Stalks of green onion (sliced)

1 cup of All-purpose flour (for batter)

Salt

Pepper

Soy Sauce

Sesame Oil

Vegetable oil (enough for frying)

Directions

1.     Preheat your vegetable oil over medium high heat to about 350 degrees.

2.     Diced your chicken breast into bite sized pieces. Season those chicken pieces, set aside.

3.     Prepare your egg wash, using two eggs and ½ cup of milk, whisk together until fully blended. (I usually add a little salt and pepper to this mixture just to ensure the dish is seasoned throughout.)

4.     Pour your egg-wash  mixture  over your chicken and set aside to marinate.

5.     Prepare your flour for batter; pour you 2 cups of all-purpose flour into a bowl or bag. ( cook’s choice)  Once you have prepared your flour mixture, begin coating the chicken pieces in the flour mixture a few pieces at a time.

6.     Fry the chicken piece in the vegetable oil until golden brown. Once golden brown remove the chicken from the oil and drain the excess oil by placing the chicken on paper towels. Fry the remainder of the chicken, and then set aside.

7.     Preheat your frying pan or wok with 2 -3 tablespoons of vegetable oil.

8.     Add in your onions, garlic and peppers, cook for 3-4 minutes, and then add your chicken.

My diced veggies.

My diced veggies.

9.     Continue stir-frying chicken for another 4-5 minutes add in your soy sauce (to taste), sesame oil (about two caps full) and two tablespoons of honey. Continue stir-frying until chicken is thoroughly mixed.  Serve immediately.

Close up of the chicken in the wok.

Close up of the chicken on the plate.

Here is a shot of the entire meal plated. Yummers 

Look at that color.

This dish came together really nicely. I tried to recreate it from memory; I added the honey at the last minute because when I tasted the chicken it was missing something. The addition of the honey gave it a beautiful glazed look, and added a touch of sweetness which I enjoyed.  Have you ever tried to recreate a dish from memory? Do you sometime find yourself adding things to your dishes that are included in the original recipe?  Comment below.

Shrimp Fried Rice ( Secret Ingredient)

Shrimp Fried Rice ( Shh with the Secret Ingredient) 

People who have had my shrimp fried rice comment that it is some of the best they have had outside of a Chinese restaurant, which thrills me to no end to hear. I am one of those people that  if I like something or if I enjoy eating it I will try to recreate and eventually prefect that dish at home. I have scoured the internet and peeked into various kitchens to get the secrets (yes with a “s”) that I’m going to share here with you today only because I am in a generous mood. My family doesn't even know these tips so I am showing yall major love by telling you out there in internet land. But you didn't come here to hear me talk about the secrets I keep from my family so let’s get to the food.

Ingredients

3 cups of cold cooked rice (Secret number one: use cold rice. If you try to fry hot rice it will get sticky, gummy and gross overall. Use cool to cool rice. It works every time)

1-1/2 pounds of peeled and deveined shrimp

1 whole yellow onion diced

2 Eggs

4- 5 Stalks of Green/ Spring Onion chopped  (I like a lot of green onion but feel free to use your discretion, cooking is an art not a science)

Salt (to taste)

Pepper (to taste)

Soy Sauce (to taste) 

1 Tablespoon Sesame oil (Secret number 2, sesame oil give my fried rice the authentic flavor that people comment on. The stuff is pretty strong so I recommend adding a little to start off with then adding more if you like)

Directions

1.     Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat, add yellow onions, stir and cook until onions are translucent, take about 3 to 4 minutes.

2.      Stir in rice and fry, if rice starts to stick add a bit more oil and stir continuously cooking for 3-4 minutes.

3.     Add your shrimp they should be peeled and deveined to your pan/ wok continue to stir and fry.

4.     Prepare your eggs the same way you would if you were going to scramble an egg then you have cooks choice, you can either scramble the egg in a separate pan then add it to you frying rice or if you are lazy daring and don’t want to use multiple pan- then push your still frying rice to the side and scramble your egg in the same pan. Once your egg is scrambled mix it thoroughly into your rice

5.     Add in your green onions and soy sauce cook while constantly stirring for two minutes or until heated thoroughly.

6.     Garnish with green onion and serve immediately.

* This recipe is really a stripped down version of fried rice. One you master the basic recipe feel free to add things such as different meats of veggies. 

What are some of your favorite takeout dishes to make at home? Do you have any tips or tricks you have picked up that make your take on the dish more authentic? Comment below.