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Archive for the ‘Cooking’ Category
Burgers and Fries by Bobby Flay

Food network icon Bobby Flay has taken a break from Throwdown to turn out another cookbook for your kitchen shelf.
After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is… a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.
Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby’s favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.
After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).
With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island–and with more locations to come–Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries and Shakes will share that bliss and remind you just why the burger is such a beloved American original.


The two tricky parts here are getting the chicken on the can. And getting the chicken off the can after its cooked. I don’t drink alot of beer so I bought one big can from the supermarket and it was a little challenging to get the chicken over the can at first. This is one of those times in cooking where you just cant be afraid to get your hands dirty. I think though if I used a smaller can that was not as wide it would have been alot easier.
Getting the chicken off the can after its cooked is tricky too. Be Careful of the can because it is very hot and the beer on the inside is also very, very hot. I let mine cool down for about 5-10 minutes before i tried to pull it of. You’ll find it easiest to hold the can in one hand and pull the chicken off with the other. If you want to go the extra mile and make it really delicious you can brush some of that juice all over the skin before you serve it.
The eating part…Mmmm. For my first time it came out pretty good. The legs, wings and thighs were extremely juicy. The breast meat wasn’t quite as juicy as the other parts but still really good. I would make this again just using a bit more seasoning on the bigger parts of meat like the breast.
Have you tried making Beer Can Chicken? Let us know how it went.
Marinara sauce is a simple sauce most commonly served with pasta. The recipes and more are available at Everyonesitalian.com
In this first example Chef Umbertto Torelli’s marinara includes:
- Partially crushed tomatoes
- Garlic
- Olive Oil
- Salt
- Pepper
- Basil
- Parsley
This is were the debate begins. This recipe uses parsley and no onions. How do you make your marinara? If you are Italian what region of Italy are you from?
Another missing element from this recipie that also makes a big differnce in taste is what brand of tomoatoes are being used. Each brand of tomatoes is different. Read the label carefully. Some cans of crushed tomatoes contain salt, water, tomatoe concentrate, basil, tomatoe puree. This is not of of those reciepies that you take it easy and use a bunch of Sandra Lee, Semi Homeade Ingredients. There are very few ingriedients in a marinara sauce so you want to make sure your using the best quality ingredients possible. Stay tuned, the story continues.
Iron Chef on DVD. You can never get enough Iron Chef. Iron chef is one of those television shows that you click past while channel surfing and say to your self “What the hell is this”. Then one day you start watching it and get hooked. Now Iron chef is available on DVD.

Whats the seecret in your sauce. A good marinara sauce can make a cheap box of Barrilla pasta make you feel like your traveling through Italy. All marinara sauces start at the same way. Olvie oil, garlic, onions, and tomatoes. From there arguments amongst old italian ladies have more action then a UCF fight. Every one seems to have there own way, that is the only way, ingredients that you must add or as i found out from one Italian lady from Sicily you can never add. Let this be a warning to any aspiring cook. Do not even mention an herb like oregano. What kind of tomatoes should be used? These are all questions I seek to answer. Stay Tuned.
