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Empire Steakhouse sigue creciendo

Empire Steakhouse sigue creciendo


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Empire Steakhouse sisea una hamburguesa de solomillo que solo su salsa de carne casera puede servir como un compañero digno

¡El Empire Steakhouse ha vuelto y lo ha vuelto a hacer!

¡El Empire Steakhouse ha vuelto a hacerlo! Recientemente abrieron su segunda ubicación en 237 West 54th Street conectada con el Hilton Garden Hotel. Cualquier restaurante que planee prosperar en Manhattan es mejor que ni siquiera piense en dormirse en los laureles por un segundo. Con Empire Steakhouse, esto es evidente.

Un santuario venerable no solo para cortes de carne de primera calidad carbonizados a la perfección, sino que también para toda la experiencia gastronómica surgió del deseo de Jack Sinanaj y su familia de elevar el asador clásico a un placer altamente personalizado. El chef ejecutivo Jack Sinanaj y su hermano Jeff, crecieron en una granja en Montenegro y participaron desde una edad temprana en toda la evolución de la cría de ganado, desde el pasto hasta la selección de los mejores cortes para el sacrificio. Esta experiencia los llevó con éxito a Ben and Jack's, su primera empresa independiente en Estados Unidos. Ahora en Empire Steakhouse, su segunda marca en crecimiento, la familia Sinanaj se ha tomado el tiempo de explorar fuera de la fórmula del asador rutinario para madurar en un menú más ecléctico sin dejar de ser fiel a sus raíces.

Lo que realmente distingue a Empire Steakhouse es su extrema hospitalidad y su capacidad para mostrar talentos culinarios más allá de los filetes envejecidos en seco elegantemente preparados. Empire Steakhouse sisea una hamburguesa de solomillo que solo su salsa de carne casera puede servir como un compañero digno. La frescura es la primera sensación que envuelve tus sentidos al abrir una botella de su salsa y degustarla con tu primer bocado de bife. Los jugos de rábano picante y tomate fresco ocupan un lugar destacado en el paladar. A pesar de que sus botellas y etiquetas personalizadas dejan en claro que este material se fabrica realmente en el lugar del restaurante ... no se subcontrata a un productor externo. El personal mezcla los ingredientes y lo embotella en la cocina cuando lo necesita.

Otros pedidos obligatorios incluyen sus papas fritas caseras fritas cortadas en casa que sin duda superan cualquier papas fritas que compre en una bolsa. Grande, ligero y crujiente, no obtiene absolutamente ningún tipo de grasa. Sus platos de mariscos tampoco pueden faltar como la lubina chilena, el salmón y el atún aleta amarilla mantecosos, que se derriten en la boca. Ahorre espacio para su tirimisu casero también porque los postres ciertamente no se vuelven más decadentes que esto.


Comida y cena en el Imperio Romano.

Comida y cena en el Imperio Romano. reflejan tanto la variedad de alimentos disponibles a través de las redes comerciales ampliadas del Imperio Romano como las tradiciones de convivencia de los primeros tiempos de la antigua Roma, heredadas en parte de los griegos y etruscos. En contraste con el simposio griego, que fue principalmente una fiesta de bebida, la institución social equivalente a la romana convivium (cena) se centró en la comida. Los banquetes desempeñaron un papel importante en la religión comunal de Roma. Mantener el suministro de alimentos a la ciudad de Roma se había convertido en un tema político importante a finales de la República y seguía siendo una de las principales formas en que el emperador expresaba su relación con el pueblo romano y establecía su papel de benefactor. Los vendedores de comida romanos y los mercados de agricultores vendían carnes, pescados, quesos, productos agrícolas, aceite de oliva y especias y pubs, bares, posadas y puestos de comida vendían comida preparada.

El pan era una parte importante de la dieta romana, donde las personas más acomodadas comían pan de trigo y las personas más pobres consumían ese hecho con cebada. Los productos frescos como verduras y legumbres eran importantes para los romanos, ya que la agricultura era una actividad valiosa. Se comió una variedad de aceitunas y nueces. Si bien hubo romanos prominentes que desalentaron el consumo de carne, se preparó una variedad de productos cárnicos, que incluían morcillas, salchichas, jamón curado y tocino. Se pensaba que la leche de cabra u oveja era superior a la de vaca. La leche se utilizaba para elaborar muchos tipos de queso, ya que era una forma de almacenar y comercializar productos lácteos. Si bien el aceite de oliva era fundamental para la cocina romana, la mantequilla se consideraba un alimento galo indeseable. Los alimentos dulces, como los pasteles, suelen utilizar miel y jarabe de mosto de vino como edulcorante. También se consumió una variedad de frutos secos (higos, dátiles y ciruelas) y bayas frescas.

La sal, que en su forma pura era un producto costoso en Roma, era el condimento fundamental y el condimento salado más común era una salsa de pescado fermentada conocida como garum. Los condimentos disponibles localmente incluían hierbas de jardín, comino, cilantro y bayas de enebro. Las especias importadas incluyen pimienta, azafrán, canela e hinojo. Si bien el vino era una bebida importante, los romanos despreciaban beber en exceso y bebían su vino mezclado con agua; beber vino "puro" se consideraba una costumbre bárbara.


Brad Kilgore de Miami es el constructor de imperios de restaurantes para ver ahora

Con nuevas aperturas animadas y grandes planes por delante, el aclamado chef planea un año deslumbrante.

Los chefs se enfrentan a momentos terroríficos. La literatura gustativa está cargada de historias de dedos cortados, ollas de estofado incendiarias y, como se relata en GrubStreet, al menos una pelea con cuchillos en la cocina de un restaurante de cuatro estrellas. Para Brad Kilgore, quien recientemente lanzó su lugar neo-japonés caliente y sexy, Kaido, en Miami & # x2019s Retail-Intensive Design District, el momento del susto involucró aceite caliente y uno de los cortes de carne más deseados del mundo & # x2019s.

Recordando un escenario que se repite todas las noches en la cocina compacta de su restaurante & # x2019, el chef de 32 años criado en Kansas City dice: & # x201CDeep freír carne de res A5 Wagyu es lo más aterrador. Va en contra de todo lo que le han enseñado acerca de respetar el producto, dejar reposar el bistec y no tratarlo como un corte barato de cerdo. & # X201D Pero Kilgore lucha contra sus mejores instintos, cubre la preciosa carne con panko y la pone en caliente. petróleo. Su versión superior del moderno A5 Wagyu Katsu Sando se sirve en una tostada de brioche y se perfora con mermelada shitake-Gruy & # xE8re y wasabi recién rallado. & # x201C Lo hacemos cuando Oriente se encuentra con Occidente. Es casi un sándwich de Stroganoff. & # X201D

El plato me recuerda a un cheesesteak decadente convertido hasta el once & # x2014 aunque, esta iteración cuesta $ 99, viene perfectamente raro y no requiere un solo chorro de ketchup.

& # x201CI lo hizo de la forma más económica posible & # x201D Kilgore continúa en una tarde reciente, sentado en el comedor vacío de 25 asientos de Kaido & # x2019 (hay 35 asientos adicionales afuera) mientras su equipo de cocina se prepara para la noche & # Servicio x2019s. & # x201C El mismo corte se aplica a mucho más en South Beach. Pero no quiero ser ese tipo. Quiero que la mayor cantidad posible de personas puedan disfrutarlo. & # X201D

A 2016 Comida y vino Magazine Best New Chef & # x2014 más un veterano de cocinas dirigidas por personas como Grant Achatz, Jean-Georges Vongerichten y Laurent Gras & # x2014Kilgore comenzó a trabajar en restaurantes a los 10 años (lavando platos & # x201C por dinero de videojuegos & # x201D) y se hizo un nombre para sí mismo con su Alter inaugurado en 2015. Aún bastante popular, el restaurante se enfoca en la nueva cocina estadounidense en Miami y en el vecindario de Wynwood. El lugar es fantástico, amado tanto por los lugareños como por los críticos. Pero tan pronto como ingrese a Kaido, mire hacia arriba por encima de la barra y vea una escultura gigante de una universidad de la que cuelgan más de 1,000 cuchillos de oro (la hoja primero), reconoce que esto es algo completamente diferente. Kilgore caracteriza el diseño como & # x201C Japanese luxe punk & # x201D & # x2014 y no estoy discutiendo con él.

Si bien Kaido, que hace declaraciones, está claramente inspirado en la alta cocina japonesa, el chef y mixólogo de clase mundial Nico de Soto, quien desempeña un papel clave en Kaido al diseñar cócteles impresionantes para combinar con la cocina, pasó una serie de noches memorables investigando Tokyo & # x2019s food and drink scene & # x2014Kilgore lo compara con una versión culinaria de un remix.

& # x201C Por ejemplo, & # x201D él dice, & # x201C me gusta el sushi, pero no voy a faltarle el respeto a las personas que pasaron 30 años lavando arroz y llamándome chef de sushi. Mi versión de nigiri es con arroz pegajoso tailandés, pescado local y una emulsión de maní encima. Además, incluimos lo que se parece a la salsa de soja pero en realidad es nuoc cham, limoncillo, cilantro y otros aromáticos. Parece negro y sabe a Tailandia. El pescado que utilizo es wahoo & # x2014creamy, suave y sedoso, como el atún blanco. Mira, no voy a servir atún patudo aquí para los chicos del sushi hawaiano. & # x201C Y puedes conseguir sushi de atún [normal] en tu gasolinera local estos días. & # x201D

¿Si el menú termina incluyendo un plato de atún? & # x201C Será atún de aleta negra, & # x201D dice Kilgore, quien una vez cautivó a su ídolo Alain Ducasse con un bistec de cualquier cosa menos peatonal au poivre que tenía al chef icónico & # x201C bebiendo mi salsa. & # x201D & # x201CI quiero traer atún de aleta negra aquí. Conozco a los tipos que lo pescan y para mí es diferente al patudo. Este restaurante se trata de que yo haga las cosas a mi manera. Estoy interpretando la gastronomía japonesa, no copiando. & # X201D

Eso significa que los clientes harán bien en comenzar sus comidas con una olla de fondue sedosa de Kilgore & # x2019s. Diseñado para inspirar camaradería & # x2014, que es un subtexto del menú de Kaido & # x2019 y el ambiente general & # x2014, se hace increíblemente inclusivo con una poción de uni, parmesano añejo, hojuelas de chile y un complemento de cangrejo real. Junto a la olla de fondue: bollos al vapor y verduras para mojar. & # x201CA algunas personas les encanta la uni, otras no & # x2019t, pero esto se puede disfrutar de cualquier manera & # x201D, dice Kilgore, haciendo un punto que fue subrayado por mi hija, a veces vegetariana, Chloe. Mientras cenaba allí, proclamó su disgusto por la uni incluso cuando fue a la fondue como si fuera maná (sabiamente, Chloe se concedió una noche de trampa no vegetariana para cenar en Kaido).

Continúe con la versión del chef y # x2019 del fugu (en realidad, sashimi de pez león, hecho de un pez localmente invasivo que solo es letal para el coral) y un robatayaki de muslo de pollo elevado con puerros maravillosamente derretidos. (& # x201CIt & # x2019s yakitori cocinó sobre carbón japonés, pero puse unos cinco pasos adicionales en el pollo, que incluyen salmuera, cocción a temperatura exacta y secado al aire. & # x201D) Disfrute de su vertiginosa versión de arancini: bolas de arroz hechas con leche de coco glaseada y caramelizada, arroz glutinoso, cebolletas y hongos shiitake. Es posible que desee pedir una porción extra para la mesa. Va rápido.

También hay versiones retorcidas de Kilgore & # x2019s de costillas cortas al estilo coreano, cangrejo Rangoon (& # x201CM Mi madre solía pedirlo en el restaurante chino local, así que hago mi versión con cangrejo azul & # x201D) y albóndigas de camarones y cerdo. Solo asegúrate de dejar espacio para su robatayaki de hongos enoki. & # x201C Ese es mi plato favorito & # x201D, dice Kilgore sobre la mezcla de sabor intenso de hongos enoki, mantequilla umami (extraída del servicio de pan en Alter) y un shiitake dashi. Se deriva de un reciente desafío autoimpuesto: & # x201CI quiero hacer platos con solo dos componentes. Con diez componentes, hay valor de impacto. Con dos, realmente sabes si es bueno o no. & # X201D Piensa en ello como escuchar a Springsteen tocar & # x201CBorn to Run & # x201D en su guitarra acústica y darte cuenta de que la canción es increíble incluso en su forma simplificada.

Cuando lea esto, Kilgore debería estar sirviendo su menú omakase dentro de una encantadora sala VIP, una especie de restaurante dentro del restaurante. Conocida como Ama, lleva el nombre de las mujeres japonesas que bucean en busca de erizos en la costa norte de Japón y la península de Shima. El espacio reluciente, sin ventanas & # x2014completo con un trío de máquinas de pachinko dos vintage, uno con el tema de Bruce Lee & # x2014 es un joyero total. Con capacidad para 20 comensales, Ama cuenta con una barra que está cubierta con un raro whisky japonés (obtenido de un coleccionista británico que sorprendió a Kilgore cobrando en libras en lugar de dólares, lo que llevó al chef a recortar su compra de cinco exquisitas botellas a tres), una caja. reservado para la colección de sake personal de Kilgore & # x2019 (& # x201CIt se agotará, & # x201D, dice encogiéndose de hombros), y d & # xE9cor que rinde homenaje con estilo a los buceadores de erizos de sirena. Solo hay un problema con Ama: no querrás irte, especialmente cuando el estado de ánimo aumenta y la música se pone alta. Así que prepárate para una noche larga e indulgente.

Si esto no es suficiente, Kilgore (cuyo tercer restaurante, Brava by Brad Kilgore, ofrece comidas italianas innovadoras para los clientes que asisten a las presentaciones en Miami & # x2019s Adrienne Arscht Center) está participando en la construcción de un imperio en las primeras etapas a través de un restaurante hermano ubicado en la planta baja. de Kaido. Establecido para abrir en primavera, se llama Ember. La atracción principal será la cocina a fuego abierto que trasciende el restaurante y los hermosos bistecs carbonizados. & # x201CI quiero cocinar con fuego de una manera que vaya más allá de colocar comida en una parrilla, & # x201D, dice Kilgore. & # x201CI quiero cocinar lasaña al fuego y comer pastel de ángel a la parrilla con fresas y crema. Haré una delicia de Rice Krispies & # xE0 la minute, servida en hierro fundido con helado encima. & # X201D

Kilgore y su esposa pastelera, Soraya, (su MadLab Creamery, a la vuelta de la esquina de Kaido, sirve un helado que cambia el juego con ingredientes salvajes) también tienen la ambición de abrir un hotel juntos. Kilgore ya está pensando en una versión rústica de Ember y tal vez en el lanzamiento de un lugar de barbacoa que rinda homenaje a los clásicos de Kansas City con los que creció. & # x201C Hay & # x2019habrá una fila más allá de la puerta y habrá gente pasando el rato & # x201D, dice soñadoramente antes de llevarme a dar un paseo a MadLab para comprar helados. A & # x201CI le gusta seguir creciendo. La idea es crear oportunidades para todos y dejar que todo se complete. & # X201D


Todo es parte de la familia y sigue creciendo

BRYANT y Cooper en Roslyn es posiblemente el mejor restaurante de carnes en Long Island. Riverbay Seafood Bar and Grill en Williston Park bien podría ser el restaurante de mariscos No. 1 de Nassau-Suffolk & # x27. Los tres hermanos Poll, Dean, Gillis y George, son dueños de estos dos lugares exclusivos y exitosos.

No contentos con el éxito de sus restaurantes de lujo hace cuatro años, tomaron la decisión de cortejar a los clientes interesados ​​también en comidas económicas. Abrieron Majors, un asador asequible y orientado al valor en East Meadow, que ofrece un filete de costilla deshuesado de 24 onzas por $ 10.95. El East Meadow Majors de 145 asientos fue seguido por una operación de 180 asientos en Jericho Turnpike en Woodbury. Majors invadió recientemente Florida con un lugar de 230 asientos en Boca Raton y un restaurante de 206 asientos que pronto abrirá en Fort Lauderdale.

The Polls planean abrir cuatro Majors más al año durante los próximos dos años. Una vez que tengan seis unidades en Florida y otras en Queens, Boston y Connecticut, decidirán una expansión aún mayor. Incluso sin la sucursal de Fort Lauderdale de 37,000 pies cuadrados, que se espera que alimente a 3,000 personas a la semana, los cinco restaurantes de Polls ahora sirven 15,000 comidas a la semana.

Eso convierte a su imperio en crecimiento en el segundo grupo de restaurantes con sede en la isla más grande que comienza aquí y se extiende a otros lugares. Sbarros, la ahora enorme cadena mundial de comida rápida, es la primera. The Polls, cuyas raíces de restaurantes se remontan a la década de 1940 y 27, y Pappas, su casa de mariscos de propiedad familiar en Sheepshead Bay, han realizado dos cambios recientes en Majors. El bistec de exhibición de $ 10.95 ahora cuesta $ 12.95 y Majors Steak Houses pronto se convertirá en Majors Grill Houses. La decisión de cambiar el nombre del restaurante se produjo cuando los floridanos pidieron más pescado que filetes de 24 onzas (12 a 4 por ciento). El antiguo asador respondió agregando más pez espada, atún y salmón a su menú.

Las razones por las que Majors ya ha duplicado su tamaño varían. La respuesta entusiasta del público a la calidad y el precio que ofrece es evidente. Menos obvio es el sistema de bonificación mensual que no solo recompensa a los gerentes, sino que les da un sentido de propiedad. Finalmente, los hermanos Poll no intentan construir costosas operaciones nuevas desde cero. En cambio, compran las instalaciones de cadenas de restaurantes fallidas (Bennigan & # x27s en Boca Raton, Dalt & # x27s en Fort Lauderdale) y solo hacen modificaciones modestas antes de reabrirlas.

Ted Kopoulos, el dueño del Café on Main en Amagansett, que pronto abrirá, dice: & # x27 & # x27Si estás en el centro de Amagansett de 10 a 5, tienes que recorrer una milla para conseguir un vaso de agua. & # x27 & # x27 Su nuevo restaurante de 60 asientos, con un mostrador y ocho taburetes, cambiará eso.

Kopoulos, quien durante los últimos 14 años ha trabajado en el American Hotel en Sag Harbour, Cato & # x27s en Bridgehampton y Palm en East Hampton, planea abrir su restaurante combinado y mercado de alimentos especiales en 195 Main Street (267-2200 ) a mediados de mayo.

Ofrecerá de todo, desde hamburguesas y sándwiches hasta cenas de langosta de tres libras a precios de entrada que oscilan entre $ 5 y $ 45. Los mariscos y las verduras se asarán en una parrilla de la cocina del restaurante, mientras que 12 o 15 comensales podrán elegir entre comidas de autoservicio, ensaladas y rosticería y comer en las mesas altas del mercado. The Cafe on Main estará abierto todos los días a partir de las 7 a.m. hasta las 10 P.M.

Gurney & # x27s Inn Resort and Spa, en 290 Old Montauk Highway en Montauk (668-2660), ha contratado a un nuevo chef ejecutivo, Frank J. Monahan. El Sr. Monahan ocupó anteriormente puestos de chef ejecutivo en Mount Haven Resort en Poconos y, más recientemente, en Serafino Cucina Italiano en Bayside.

El Mill River Inn en Oyster Bay (922-7768) y Lauber Imports presentarán una degustación de los champagnes de Krug el 19 de mayo. La cena de cinco platos y $ 125 incluye un plato principal de lomo de conejo asado con tarta de papa y puerro, panceta. y sabroso acompañado de champán Krug.

Merlots of the World es el nombre de una cena de degustación de vinos de $ 60 que se servirá en Aldo & # x27s of Greenport (298-1403) a las 6 p.m. el 20 de abril. Los vinos Chateau St. Michelle, Rabbit Ridge, Eventum, Paumanok, Chateau Franc Mayne y Lenz se servirán en la cena que preparará Aldo Maiorana, el chef y propietario.

El California Cafe en Roosevelt Field llevará a cabo una cena de degustación de vinos y una subasta silenciosa a beneficio de WLIW-TV, Canal 21, el miércoles a las 6:30 p.m. La subasta silenciosa contará con vino premium donado por las principales bodegas de California que incluyen algunos lanzamientos limitados, botellas conmemorativas grabadas y botellas firmadas por el enólogo. Entre los platos que se servirán se encuentra el raviolo de ternera de Kobe y porcini con salsa de crema de trufa blanca.

Los boletos cuestan $ 30 y se pueden pedir llamando a Linda Sohn al 367-2100, Ext. 3017.

El restaurante Montgomery & # x27s en Roslyn (625-5553) regresa a sus raíces con una noche de reunión en Brooklyn el jueves a las 5 p.m.

La velada comenzará con un happy hour de 5 a 7 de la tarde. que incluirá ofertas especiales en Schnapps y un puesto de perritos calientes al estilo de Brooklyn que ofrece franks y knishes de cortesía. El menú incluirá sopa de bolas de matzá, kielbasi, rollos de malva, Charlotte Russe y cremas de huevo con botellas de agua mineral anticuadas en cada mesa. La idea de la velada se originó en los dueños del restaurante, que le pusieron el nombre de Montgomery Street en Brooklyn, donde crecieron varios de ellos.

Ben & # x27s Kosher Delicatessen, Restaurant and Caterers (933-8400) está ofreciendo una cena navideña de Pascua para 10 que incluye un aperitivo, sopa de matzá, una opción de entrada y cinco guarniciones por $ 149.95. Los clientes que hagan su pedido antes del jueves también recibirán un folleto de compra y obtenga uno gratis con un valor de más de $ 40.

The Maidstone Arms, 207 Main Street, East Hampton (324-5006), presentará una experiencia de comida y vino los días 15, 16 y 17 de abril. Durante los tres días, los huéspedes se aventurarán en la cocina y experimentarán una serie de demostraciones de William Valentine. , el chef, y Nina Friscia, la pastelera.

El precio de la experiencia gastronómica y enológica completa de tres días es de $ 625. Incluye una habitación en la posada por tres noches.

The Single Gourmet (6784-6186) está celebrando un brunch y un concierto de cocina musical. Ofrece un brunch de todo lo que pueda comer con mimosas y champán ilimitados, seguido de un concierto de Bach, Vivaldi y Marcello a cargo de Seacliff Chamber Players. El evento se llevará a cabo en Planting Fields Arboretum en Oyster Bay.


11 recetas de rampas para celebrar la temporada de rampas

Hasta que me mudé a la costa este, creo que nunca había oído hablar de las rampas y, durante la primera primavera que pasé en la ciudad de Nueva York, permanecí escéptico. Seguramente obsesionarse con un caro allium regional con una temporada de cultivo corta tenía todas las características de un cliché de Brooklyn. Pero una vez que los probé, de repente entendí de qué se trataba todo el alboroto: las rampas tienen un sabor dulce y complejo, uno que es más fresco y menos áspero que el de las cebolletas o los puerros, que puede ser adictivo.

Para preservar esas cualidades esenciales, es mejor mantenerlo simple al preparar rampas. Saltearlos en mantequilla resalta aún más el sabor una vez que lo hayas hecho, no necesitas muchos otros ingredientes. Debido a que las rampas se identifican tan estrechamente con esta época del año, algunas de nuestras recetas las combinan con otras verduras elásticas, como los espárragos en una sopa verde brillante o los guisantes y los guisantes ingleses en una ensalada llena de frescura estacional. Otros simplemente los usan para agregar una pizca de sabor a cebolla a artículos cotidianos como galletas o quesadillas. Estudie el horario de su mercado de agricultores local, llegue temprano para vencer a la multitud y profundice en la lista de 11 recetas a continuación, que seguramente lo mantendrán ocupado durante la temporada fugaz de la rampa.

Rampas a la parrilla

Para apreciar completamente sus rampas, especialmente si las está probando por primera vez, no puede hacer nada mejor que cubrirlas con aceite de oliva virgen extra, condimentarlas con sal y pimienta y carbonizarlas rápidamente en un desgarro. parrilla caliente. El calor intenso es perfecto para enfatizar el complejo dulzor de la verdura.

Ensalada de primavera de espárragos, rampas, guisantes y guisantes con huevo escalfado y vinagreta de ralladura de limón

Siempre que pase sus mañanas acechando a su proveedor de rampas favorito en el mercado de agricultores, asegúrese de comprar algunos de los otros excelentes productos de primavera disponibles. Esta ensalada es como una cornucopia fresca de primavera mezclada en un tazón: rampas, guisantes, espárragos y guisantes ingleses. Sin embargo, puede sustituir casi cualquier otro vegetal verde que tenga a mano, incluidas las coles de Bruselas, el brócoli joven y las habas. Un delicado huevo escalfado, una vinagreta de ralladura de limón brillante y un puré de espárragos lo completan.

Risotto de rampa extra rampy

Si se ha vuelto loco por las rampas (y tal vez ha traído a casa algunos más de los que sabe qué hacer), este bonito risotto verde ofrecerá el sabor de rampa más intenso posible al incorporar el allium de tres maneras. Primero, salteamos las rampas y el ajo juntos en lugar de los típicos chalotes y ajos, utilizando únicamente las claras de las rampas, ya que aguantan mejor la cocción prolongada. Agregamos un puré de rampas blanqueadas justo antes de que el plato esté terminado para darle un sabor más fresco, luego cubrimos cada tazón con una rampa salteada.

Zanahorias glaseadas con naranja con rampa de cebada y espinacas

Saltear granos enteros cocidos es una excelente manera de infundirles el sabor de los otros ingredientes en la sartén. Aquí, salteamos rampas y espinacas y las mezclamos con cebada cocida, luego servimos la mezcla junto con zanahorias glaseadas con azúcar y jugo de naranja, que resaltan los azúcares naturales de las zanahorias. Una pizca de almendras tostadas agrega un agradable crujido.

Albóndigas de tocino y rampa

Aunque los sabores del tocino ahumado y las rampas dulces funcionan maravillosamente juntos, lograr que se equilibren en las albóndigas requiere algo de delicadeza. Usar solo tocino abrumaría las rampas, así que lo cortamos con carne de cerdo molida para estas albóndigas y le agregamos repollo para que sirva de contrapunto. Realza el sabor de las rampas carbonizándolas ligeramente antes de mezclarlas con el relleno.

Quesadillas de rampa y chorizo

Con el espíritu de tratar las rampas de manera simple, esta receta las combina con solo unos pocos ingredientes: chorizo ​​(ya sea fresco o curado) rallado, queso cheddar o oaxaqueño y tortillas de harina blanda. Antes de mezclar todo, cocine las rampas rápidamente en la grasa de chorizo ​​procesada para que tengan la oportunidad de absorber ese sabor. Al preparar sus quesadillas, recomendamos usar una sola tortilla y doblarla por la mitad; es mucho más fácil voltearla en comparación con el diseño de dos tortillas.

Sopa de espárragos y rampa con yogur

Para esta sopa cremosa y fácil, salteamos rampas en mantequilla hasta que estén ligeramente doradas y las mezclamos con espárragos escaldados, caldo y yogur; este último agrega riqueza y un poco de acidez. Decoramos cada tazón con los espárragos reservados y las rampas y un generoso chorrito de aceite de oliva, para un plato que es tan agradable de ver como de comer.

Mapo Tofu Con Rampas

Mapo dofu (o, más comúnmente en los Estados Unidos, "mapo tofu") es un clásico de Sichuan elaborado con tofu sedoso, un poco de carne molida y una variedad de especias y salsas, entre las que se encuentran los granos de pimienta de Sichuan. En esta receta, simplemente sustituimos las rampas de temporada por el ajo estándar, lo que le da al plato un sabor a cebolla profundo que combina bien con los granos de pimienta que adormecen la boca.

Frittata de rampa hinchada

Una frittata súper simple condimentada con rampas salteadas en mantequilla, esta se hace más esponjosa al batir la mitad de las claras de huevo en picos suaves. Las claras batidas se hinchan durante la cocción, lo que hace que la frittata sea mucho más ligera y aireada que la que obtendrías solo con huevos batidos.

Galletas de caída de rampa

El sabor suave y discreto de las galletas las convierte en un conducto ideal para rampas aquí, las usamos para darle un giro elástico a las galletas básicas. Use rampas jóvenes, si puede encontrarlas, cortar los bulbos y mezclarlos directamente con la masa. Las rampas más maduras funcionarán, pero en ese caso, quédese con las hojas, o caramelice los bulbos en mantequilla primero.

Salsa de rampa

¿Las galletas de rampa no son lo suficientemente rampas para ti? Su siguiente paso obvio es servir esas galletas de rampa con salsa de rampa, una salsa de crema simple que logra una nueva dimensión de sabor gracias al picante allium. Si la rampa sobre rampa le parece exagerada, pruebe la salsa en bistec de pollo frito o puré de papas.


Lo que se necesita para construir un imperio de restaurantes en Brooklyn

Joe Carroll sabe cómo hacer un restaurante exitoso en Brooklyn. En 2003, lanzó su imperio en Williamsburg, Brooklyn, con el bar de cerveza artesanal Spuyten Duyvil. El vecindario aún tenía que llenarse de restaurantes y residentes amigables con los millennials, y Carroll estaba haciendo un cambio de carrera de la música al negocio de los bares. Aunque una escena comenzaba a tomar forma, pocos bares priorizaban las cervezas artesanales. “Eran los días en que las latas de $ 2 de PBR reinaban en todos los lugares por aquí, así que abrir un bar de cerveza que vendiera cervezas de $ 9, $ 15 fue una locura”, dice Carroll.

Años más tarde, Carroll aprovechó otra brecha en el mercado cuando encontró un espacio que pensó que sería perfecto para la barbacoa, no la barbacoa estilo Blue Smoke que estaba disponible en Nueva York en ese momento, sino un lugar que abrazó la "estética real de la barbacoa [sureña]". Abrió Fette Sau en 2007. Sin embargo, Carroll no estaba seguro de poder realizar la transición de propietario de bar a restaurador. “Cuando estábamos construyendo Fette Sau, seguí diciéndoles a todos, más porque necesitaba escucharlo yo mismo: 'Este es realmente un bar que tiene algo de barbacoa. No somos realmente un restaurante ", dice Carroll.

Pero el éxito inmediato de Fette Sau le dijo a Carroll que era más que el dueño de un bar, y en 2010 agregó un tercer lugar a su floreciente imperio de Williamsburg: St. Anselm, un moderno restaurante de carnes que aparece constantemente en los 38 restaurantes esenciales de Eater NY. Quince años desde que Carroll abrió su primer destino en Williamsburg, sin duda es un restaurador establecido. Y ahora, está en camino de convertirse en un nombre fuera de la ciudad de Nueva York, gracias a una asociación con el restaurador Stephen Starr, el músculo de operaciones con sede en Filadelfia detrás de éxitos de taquilla como Buddakan, Serpico y Le Coucou.

Carroll conoció al restaurador ganador del premio James Beard a través de un amigo en común y los dos se llevaron bien durante una reunión en Fette Sau. "Somos de Jersey, ambos tenemos experiencia en el negocio de la música", dice Carroll. “Simplemente teníamos mucho de qué hablar. En cuanto a la personalidad, somos similares y nos llevamos bien ". Con Starr, Carroll llevó a Fette Sau al vecindario Fishtown de Filadelfia en 2012. "Yo estaba buscando hacer algo fuera de la ciudad y Stephen estaba buscando específicamente hacer cosas que no fueran como, Center City Philly, e ir a algunos de esos vecindarios periféricos y haz algo un poco genial y realmente interesante. Parecía una oportunidad perfecta para los dos ". Y solo este mes, abrieron una segunda ubicación en St. Anselm en Washington, D.C.

Joe Carroll Michael Parrella / St. Anselmo

Brooklyn como estética se ha extendido mucho más allá del distrito, pero no es tan frecuente que los restaurantes modernos nacidos en Brooklyn se expandan más allá de la ciudad de Nueva York. Andrew Tarlow ha mantenido su imperio de restaurantes en Williamsburg, que incluye a Marlow & amp Sons, Reynard y Diner, durante más de 15 años, pero aún no ha abierto un restaurante fuera de la ciudad. En otras partes de Brooklyn, los restauradores detrás de Frankies Spuntino Group acumularon una cartera de restaurantes que incluía restaurantes italianos, una cafetería y un asador alemán. Tienen planes de abrir un bar de vinos y una tienda de rebanadas, pero sus esfuerzos se concentran en cuatro propiedades en Nueva York (el asador y la cafetería se cambiaron por el bar de vinos y la tienda de rebanadas).

La pizza parece ser una exportación más natural de Brooklyn. Roberta's, la influyente pizzería Bushwick que abrió en 2008, probó las aguas para expandirse fuera de Nueva York con un pop-up en Miami hace dos años y abrió su primera ubicación fuera de la ciudad de Nueva York en Los Ángeles este mes. Lucali, la pizzería de culto Carroll Gardens de Mark Iacono, tiene una ubicación en Miami. Y la pizzería de Greenpoint, Paulie Gee's, ahora tiene ubicaciones en Chicago, Miami, Baltimore y Columbus, Ohio.

Pero Carroll ha encontrado una manera de transportar los restaurantes de Brooklyn, no necesariamente la comida de Brooklyn, a otros lugares. La asociación de Carroll con Starr toma sus exitosos conceptos de Nueva York y los combina con la máquina de operaciones experimentada de Starr Restaurants. Le permite a Carroll quedarse en Williamsburg, donde trabaja y vive, mientras abre restaurantes fuera de Brooklyn. "Tengo la última palabra en todo, y no lo haría de otra manera", dice Carroll. "Pero no estoy allí todo el tiempo, son operadores extraordinarios, así que eso no me preocupa".

El papel de un restaurador en la creación de un restaurante exitoso no está tan claramente definido como el de un chef. Carroll considera que su trabajo consiste en encontrar el concepto adecuado para un espacio y el chef adecuado para ese concepto. "No se puede pensar en un concepto y forzarlo en ningún espacio", dice. "Esas dos cosas tienen que estar casadas, de lo contrario, nunca funcionará". Cuando encuentra un chef que entiende lo que quiere hacer, Carroll trabaja con ellos para elaborar un menú que responda a la pregunta: "¿Cómo podemos cambiar esto de ser muy simple a algo un poco más interesante?" But although this formula has made St. Anselm and Fette Sau neighborhood standbys, Carroll has closed restaurants in Williamsburg, too.

A space small space on Williamsburg’s Havemeyer Street has been home to three separate Carroll restaurants, beginning in 2012 with Lake Trout, which focused on Baltimore-style fried fish. In 2014, Semilla took its place. The 18-seat tasting menu from chefs Jose Ramirez-Ruiz and Pamela Yung opened to acclaim, including two stars from New York Times critic Pete Wells and a full four stars from Eater NY critic Ryan Sutton, who declared it “New York’s next great restaurant.” The restaurant also earned one Michelin star in the 2016 guide to New York and a spot on Eater critic Bill Addison’s list of the best new restaurants in the country. But, in October 2016, pastry chef Yung, also a partner at Semilla, left the restaurant, and in March the following year, it closed. At the time, Ramirez-Ruiz said the reason was “very personal.”

But Carroll says that despite the praise, the restaurant was unlikely to last. “Unless the restaurant just is a failure right out of the gate, the reality is some restaurants just aren’t built to last decades. They’re built to last a couple of years, and then burn.” He thinks the tiny space and vegetable-heavy tasting-menu format in particular were challenging for diners. “I think that this serious, 10-course, plated-with-tweezers kind of thing, people love that, but… you can’t eat like that,” he says. “It just requires too much of you as a diner sometimes. It’s more like people just want to go out and have dinner and go home [and] not be weighed down by it.”

At the end of 2017, Carroll quietly opened Casino Clam Bar in the Semilla space. Unlike Semilla, Casino Clam Bar — a riff on Jersey Shore clam bars — was a place where diners could have a casual dinner and go home. And yet, in August, it abruptly closed. Carroll declined to elaborate as to why, saying only, “The concept has closed and we will keep you posted on future plans [for the space].”

Carroll is intent on growing his Williamsburg-based empire, and he has a running list of ideas ready to become restaurants “at a moment’s notice.” “I’m always trying to incorporate a historical timeline through everything, like a meaning behind it,” he says of his ideas. “I love this idea of it having reference and it having meaning in the grand context of food and food culture in restaurants.”

So far, Carroll has opened a beer bar, a barbecue joint, a steakhouse, a fish-sandwich shop, a tasting-menu restaurant, a seafood restaurant, and a grocery store. He’s also a partner in distribution company, Gotham Artisanal. Carroll says that there’s no limit to the number of restaurants he wants to open, but because most of the time he’s doing it on his own, expansion is relatively slow going. He’s come close to opening a New York City restaurant with Starr twice since their partnership began, and more projects with Starr Restaurants aren’t out of the question. But working through setbacks is a part of what makes Carroll successful working in restaurants. “You can’t be in this business and be too tied to any of your ideas,” he says. “It’s business. You just keep going.”


Cortland, Empire & Jonathan Apples

It’s hard to believe that we are more than half-way through apple picking season. Don’t fret though, there are still some wonderful apples coming into their peak season we wanted to share a bit of information on Cortland, Empire & Jonathan Apples.

Cortland Apple

When it comes to being a popular apple, Cortland ranks right up there with the best of them it is among the top 15 most popular apples in the United States. Cortland apples are a cultivar of apple and were first produced at the New York State Agricultural Experiment Station in Geneva, New York in 1898. Cortland apples were named for the nearby Cortland County, New York, and are one of the most commonly produced apples in the state of New York.

It’s easy to understand why a lot of people could confuse this apple with the McIntosh, because Cortland is actually a cross between a McIntosh apple and a Ben Davis apple. The Cortland apple is bright red, with a crisp white flesh that is incredibly juicy with a sweet-tart flavor.

Like the McIntosh, the Cortland is a soft apple, though not quite as soft as a McIntosh however unlike the McIntosh, the Cortland apple can be used in many ways, from eating, baking, to cooking.

Additionally, the Cortland apple is extremely slow to brown when it is cut, making it another great apple for recipes that call for fresh apples, (think fruit salads or fruit kabobs)

As with all McIntosh varieties, Cortland is at its best when eaten soon after being picked. The sweet-tart flavor will fade quickly, as will its crispness.

Empire Apple

If you are looking for the quintessential red apple, that is perfect to go in the kid’s lunch boxes, as well as on the teacher’s desk, then the Empire apple is the apple you are looking for, if for no other reason than the fact that this is an apple that doesn’t bruise easily.

The Empire apple made its debut at Cornell University in the 1940’s, but were not introduced to the public until 1966. The parents of the Empire apple are the Red Delicious and the McIntosh, which is where it gets it beautiful red color from. The apple was called Empire to pay homage to the state they were created in.

When it comes to taste, you will find the Empire is a sweet apple with a crisp, crunchy taste, and a bright white flesh. Like the Cortland apple above, the Empire apple is another perennial favorite of apple lovers across the nation.

You can roast, bake, or sauté or even dry an Empire Apple. Additionally, because of their crisp texture, they make a great apple for salads. If you choose to use them in a salad, they will stay white longer if you put them in a bowl of water containing two tablespoons of lemon juice first.

Jonathan Apple

The Jonathan apple is an heirloom apple that used to be extremely popular but lost some of its popularity due to all the newer varieties of apples that began to appear on the scene. However, the good news is that heirloom apples are becoming popular all over again, and the Jonathan apple is once again becoming a fall favorite.

Did you know that the Jonathan apple is actually a parent to many varieties of apples, including Jonamac, Jonafree, and Jonagold?

The Jonathan apple is a medium size apple, that has a thin red skin, with a sweet taste that can often have a tart tang to it. The Jonathan apple is a wonderful apple for fresh eating but also makes for a great freezing as well as cooking apple.

Because the flesh of the apple may break down a bit during cooking, you can pair the Jonathan with other more dense apples such as the Granny Smith, or Fuji for your pie fillings. The Jonathan apple is also a very juicy apple, making this variety of apple the perfect choice for juice and cider.

If you plan on storing the Jonathan apple, you can typically store it for about 3-6 months in the refrigerator.

Did You Know Fact?

Most of the apples we discussed in this blog post contain Vitamins A and C as well trace amounts of folate. They are a good source of both soluble and insoluble fiber, which has been shown to help prevent heart disease and promote healthy digestion. Apples also contain potassium, which may reduce the chances of a stroke, and a trace amount of boron, believed to build bones and to increase mental vitality.


Beyond Spago, exploring Wolfgang Puck’s L.A. empire at Cut and Chinois on Main

Spago is the undisputed crown jewel of Wolfgang Puck’s dining empire, but the acclaimed chef also oversees more than a dozen other branded restaurants around the world. Our restaurant critics Bill Addison and Patricia Escárcega drop in on two of Puck’s other Los Angeles restaurants: Cut, a luxury steakhouse at the Beverly Wilshire Four Seasons Hotel, and the groundbreaking Chinois on Main in Santa Monica, a restaurant that helped pioneer modern Asian fusion cooking.

CUT BY WOLFGANG PUCK

9500 Wilshire Blvd., Beverly Hills, (310) 276-8500, wolfgangpuck.com/dining/cut-beverly-hills

Perhaps all you need to know about Cut is that it sits on the ground floor of the Beverly Wilshire Four Seasons Hotel, a magnet for tourists and anybody with a taste for high-end hotel amenities. Wolfgang Puck’s steak-centric restaurant is appropriately sleek for the setting, housed in a modern, all-white space designed by Getty Center architect Richard Meier.

The star of the menu is the Japanese pure-breed Wagyu beef imported from Miyazaki Prefecture, lavishly marbled and wheeled out on a cart so you can leer at it appreciatively at the top of your meal. Highly graded American steaks round out the steak menu: corn-fed USDA prime beef from Illinois, grass-fed sirloin from California, hybrid Wagyu raised in Idaho. The “Tasting of New York Sirloin” sampler is possibly the most rewarding thing on the menu, a delicious controlled study on three prime cuts: a USDA steak dry-aged for 35 days 4 ounces of Snake River Farms American Wagyu and 2 ounces of the prized Miyazaki Wagyu.

Steak aside, bone-marrow flan spread on toasted brioche is a worthy indulgence, and of course there are all manner of sides and gourmet condiments: cleanly fried tempura onion rings, creamed spinach and an extravagant selection of house-made steak sauces. Nothing on the menu breaks new ground, but the point of Cut is not novelty but rather expensive, flavorful beef, prepared with exacting proficiency by a culinary team led by chef de cuisine Hilary Henderson. Cut is representative of modern-era Wolfgang Puck: not the boundary-crossing chef of the 1980s and ’90s but the acclaimed restaurateur and overseer of an international portfolio of restaurants. For those in pursuit of the luxury steakhouse experience, though, Cut is indispensable. — P.E.

CHINOIS ON MAIN

“Um, what exactly is ‘Oriental brown rice?’” asks my friend whose parents ran a Chinese restaurant in the San Fernando Valley when he was growing up. Great question. We ask our server, who has worked at Chinois on Main for 35 years. “Oh, it’s just a vegetable stir-fry but made with brown rice,” he says cheerfully. Aha.

While Spago strives to keep reinventing itself through the decades, Chinois on Main and its Asian-fusion menu wallow in the past. Wolfgang Puck and Barbara Lazaroff opened it in 1983, a year after their whirlwind Spago debut. Lazaroff’s dining room design is wild: lime tables and trim, bamboo paneling against brick walls, curving patterns everywhere.

If the decor comes across as a fascinating time capsule, the food is simply anachronistic. How exactly is Shanghai lobster — a dish of lobster in curry sauce over fried spinach — related to the cooking of Shanghai? Its flavor is monotonous and the spinach is oily, regardless of the answer. The shredded poultry tossed with cabbage and fried wontons in the utterly bland “Chinese chicken salad” tastes days old. I’d swear the plum sauce spooned around roasted Cantonese-style duck is in fact the canned cranberry sauce trotted out at grocery stores around Thanksgiving.


Learning How to Salt a Steak the Right Way Will Make It Even Tastier

We hate to break it to you, but you may not be cooking your steak correctly. Have you ever wondered how to prepare a steak so that you maximize its natural flavor? Maybe you're that person who dumps a pile of seasonings or steak rub on the meat and calls it a day, but you may be missing one pivotal step that's so simple: salting your steak.

With the help of two acclaimed chefs, we concluded that salt is the secret ingredient that helps pulls all of a steak's distinctive flavors out so you have an irresistible dish every single time. We feel that the simple step of salting your steak the right way can make a world of difference to the final result. Once you learn how to salt a steak for maximum flavor, you'll ditch those seasoning bottles STAT.

How does salt make such a big difference in the flavor of steak?

"Salt enhances flavors in all foods," says Vincent Olivieri, director of culinary development and chef de cuisine at Fairway Market Cafe and Steakhouse.

But how, specifically, does that apply to a hunk of steak?

"Salt releases moisture in the muscle [of the meat] and releases the natural flavors of steak," says Tender Greens chef and Vice President of Stores, Pete Balistreri.

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When should you salt your steak?

Balistreri says to always salt your steak right before cooking.

"Salt will begin to cook the steak's surface and release moisture from the muscle if salted too far in advance. Ideally, we want to keep the juices in the steak by salting right before we cook," Balistreri says.

"It's always good to salt a steak prior to cooking to dry the outside," says Olivieri. "A dry steak will give you a crispy sear."

Can you overdo or underdo the amount of salt you use on your steak?

"Absolutely! The thicker the cut, the more salt needed," Balistreri says. "If you are cooking a thick ribeye or New York steak, you'll need a little more salt than if you are cooking a thin skirt steak. When salting, it's important to salt well above the steak and 'make the salt rain.' This allows for even coverage and avoids concentrated spots of salt."

Olivieri says that when it comes to larger roasts, like prime rib, you should go heavy on the salt because the fat will absorb most of it and give you that crispy crust that everyone loves to eat. Who doesn't want that?

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OK got it, so it depends on the thickness of the steak. What types of steak call for less salt?

"If the Kobe Beef or Wagyu is a standard grilling steak, I would recommend slightly less on the salt, as the fat will cause that beef to be very delicate," says Balistreri. "For the standard certified grass-fed steak, it's more about the thickness of the steak than the type."

And if you're using a tougher cut of meat, you might need to use a lighter touch.

"When dealing with a more tough cut, like something that requires a marinade, go lighter on the salt and heavier on an acid. Whether it be lemon juice, vinegar, or wine, leave the salt light until the end, and season to your liking," says Olivieri.

Is there a specific amount of salt you use?

"I usually give a light sprinkling, making sure to cover all the meat. I'd say the most important aspect of salt application is the quality of your salt. At the Steakhouse, we use imported flaky French sea salt, Maldon. Large crystals [of sea salt] are strictly used for finishing, adding that flavor and a crunchy texture," says Olivieri.

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Wait, what is finishing salt, and why is it important?

"Just as important as seasoning the steaks right before you cook them, a great finishing sea salt larger than the kosher salt you use prior to grilling will make a world of difference to the finished experience. These finishing salts go a long way and should be used lightly. There are many types of finishing salts: smokey, spicy, sweet, and standard," says Balistreri. This is an easy way to switch up the taste of steak if you're into trying new flavors.

Recap: How to salt a steak like a chef

Both chefs provided a great deal of information, so let's take a step back and review the key points. You should salt your steak right before you throw it on the grill, as this will allow the juices to stay intact for optimal flavor. Thicker cuts of steak will typically need more salt than thinner cuts. The exception? A thicker steak that requires an already salt-filled marinade—you'll want to cut back the salt and swap in an acidic liquid such as lemon juice or wine. There you have it folks, your next steak just got that much tastier, all thanks to the humble salt. Now, let's fire up the grill!


Soy Todd Wilbur Hacker crónico de alimentos

Durante 30 años he estado deconstruyendo los alimentos de marca más emblemáticos de Estados Unidos para hacer las mejores recetas originales de clones para que las use en casa. Bienvenidos a mi laboratorio.

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I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

Menu Description: "In cream sauce, topped with melted sharp cheddar."

There are many ways to order potatoes from the Ruth's Chris menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, baked and au gratin.

Here's a traditional, classic recipe for the delicious side dish inspired by the Ruth's Chris creation. You may use less of the cream and milk mixture in your version depending on the size baking dish you use and the size of your potatoes. Stop adding the creamy mixture in your version when it is level with the sliced potatoes in the baking dish. Be sure to use a casserole dish that has a lid for the first stage of baking.

Click here for more of my copycat recipes from Ruth's Chris Steak House.

A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this.

Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes.

This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat.

The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

By the way, this dish goes very well with white or brown rice, so don’t forget to make some.

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

Here’s a hack that might help when you feel like doing something special with those steaks in the fridge. Or maybe you have salmon fillets in there? Doesn’t matter, this recipe works great on both. And it also makes a great pasta sauce.

The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta.

In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. To solve that problem, I sautéed the seasoned shrimp separately, then added them closer to the end, and they came out perfect.

Spoon this clone of the Toowoomba sauce over grilled tenderloin filets (or salmon filets) for an easy way to elevate your entrée. This recipe will make enough for four servings.

If you love Outback Steakhouse, check out my other clone recipes here.

A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

Descripción del menú: "Quickly-cooked steak with scallions and garlic."

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).


Minnesota keeps its 8 U.S. House seats as a result of 2020 census

Minnesota will keep all eight of its seats in the U.S. House of Representatives, officials announced Monday — a surprise to some who expected the state to lose a seat.

The U.S. Census Bureau made the announcement Monday afternoon as part of its staged release of the result of the 2020 Census, shortly after the information was delivered to President Joe Biden. Minnesota now has 5,709,752, residents, compared with 5,314,879 counted during the 2010 Census. That’s a 7.4 percent increase.

Similarly, Minnesota will keep its 10 votes in the Electoral College that decides who will become the president and vice president every four years.

While the total population of the state has myriad ramifications for federal funding, the number of seats in the U.S. House has been hotly watched in political circles, especially in the context of today’s polarized political climate and narrowly divided Congress.

Minnesota has had eight seats since 1960, and the possibility of losing a seat has hung over the state for several Census cycles, although never greater than this year. It hasn’t mattered that the state’s population continues to grow what matters is how it has grown compared with other states.

As it turned out, Minnesota hung onto its eight seat by the slimmest of margins. In fact, if census takers had counted 89 more people in the state of New York, the Gopher State would have lost a seat, according to Kristin Koslap, one of the Census Bureau’s technical experts who calculates how the 435 House seats are apportioned among the states. Instead, the Empire State lost a seat.

Nationally, America’s population grew by it’s slowest rate since the Great Depression, although the basic dynamics of slower growth in the Midwest and faster growth in the South remained.

North Dakota was actually one of the five fastest-growing states in the last decade, although its population of 779,702 still only garners it a single House seat. Wisconsin, Iowa and South Dakota similarly will see their congressional representation unchanged. The same could not be said for Illinois and Michigan, which each will lose a seat.

SIGH OF RELIEF

In 2010, the state hung onto its eight seats by about 9,000 people.

Minnesota politicos reacted to the news with relief and delight, because early projections had suggested the state would lose a seat.

The state’s eight current seats are evenly split, with four Republicans and four Democrats.

That made the stakes especially high if Minnesota would have lost a seat — because that would have created a highly partisan battle to redraw maps that would have likely led to to one party, and one incumbent, losing a seat.

Instead, both parties and elected members of both parties put out statements that can generally be summarized as thanking Minnesotans for participating in the census and expressing confidence that the results would help their side.

The maps will still have to be redrawn — and it will likely still be contentious — but there’s at least the prospect of a truce that could retain the current map, which features several battleground districts and avoids obvious gerrymandering.

OUTREACH CREDITED

Some of those who reacted contended that Minnesota essentially earned hanging onto its eighth seat by the same level of civic engagement that leads the state in being a perennial leader in activities such as voter turnout.

The Minnesota Council on Foundations credited a collaborative effort by some 300 groups to make an effort to count historically undercounted communities, which can include American Indians, immigrants and the most rural of residents.

“I have no doubt that the work of (the Minnesota Census Mobilization Partnership) contributed to Minnesota being number one in the nation with our 75.1 percent census self-response rate,” said Jaci David, public policy program officer at Blandin Foundation in Grand Rapids. Minn. “For each Minnesotan not counted, our communities lose an average of $28,000 in federal funding over ten years. The work to engage historically undercounted communities is critically important for us all.”

The once-a-decade process of determining which states get how many of the 435 members of the House — based on districts of roughly the same size population — is outlined in the U.S. Constitution and has been largely unchanged since 1790.

The census will also help determine the boundaries of Minnesota’s other political districts, such as those of state lawmakers, county board members and city council members. But that more-detailed level of data won’t be released until late September.

The 2020 Census has been especially controversial, in part because it was conducted during a pandemic. Census officials on Monday said they were “very confident” in the accuracy of the count, noting that even though early projections envisioned a higher population, no state’s count was off by more than 1 percent from those projections.


Ver el vídeo: Cashual Eats - Empire Steak House (Junio 2022).