No, that�s not a typo. Depending on whom you talk to, this cheese-stuffed burger is either called a �Juicy Lucy,� or a �Jucy Lucy.� That�s because two restaurants in Minneapolis claim to have invented it, and they spell it differently. The 5-8 Club goes with �Juicy,� while Matt's Bar saves a character and spells it, �Jucy.� Unless you end up on some kind of cheeseburger related trivia show, this is probably useless information, but hey, you never know.
By the way, I�m not picking sides, but went with �Juicy,� simply to appease my spell-checker. No matter how you spell it, one thing is for sure; this isn�t just any old cheeseburger.
The cheese stuffing really does keep the meat juicier, and the mouthfeel is noticeably different that what you experience with a burger that has cheese melted over the top. However, for this to work you need to keep the cheese inside, which means making sure you thoroughly and thoughtfully press the edges of the two patties together.
Please note that the times I gave in the video may, or may not, be close to what you�ll need. There are so many variables such as fat content, meat temperature, pan temperature, cheese choice, and portion size, just to name a few. So, doing some testing before the big burger party is recommended. Best homework, ever! Above and beyond that, not much can go wrong, so I really do hope you give this a try soon. Enjoy!
As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you�re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are.
Once you get past the fact that this is how they�re supposed to be, you can focus on the overall awesomeness of the dish, especially the rich, freshly made beef gravy featured herein.
I realize most you won�t actually use this gravy to make poutine, which is totally fine by me, since this is so good, on so many other things. While I don�t have any problem with you buying the cheese curds, or using frozen fries, I really do hope you make the sauce from scratch, as it is profoundly better than anything from the store.
I should mention that none of the �authentic� poutines I�ve had included chunks of beef in the gravy, but I really enjoy the extra meatiness, and this way everyone knows we made it from scratch. By the way, if you�re of the vegetarian persuasion, some severely caramelized mushrooms, and a decent vegetable stock (which I still need to do a video for), will produce a perfectly fine version. Either way, I really do hope you give this a try soon�at least the beef gravy. Enjoy!
For the Beef Gravy:
1 tablespoon vegetable oil or lard
1 to 1 1/2 pounds boneless beef short rib, chuck, or brisket, chopped
4 tablespoons butter
1 cup diced onions (you can also add some garlic if you want)
salt, freshly ground black pepper, and cayenne to taste
1/3 cup all-purpose flour
4 cups homemade beef broth, or a low-sodium, all-natural prepared broth
Mastering pan sauces is one the easiest things a home cook can do to raise their culinary game, since it allows one to produce dishes most people only see in restaurants. And not just any restaurants. The really good ones.
By the way, if you�re still looking for a Father�s Day gift, a nice bottle of bourbon, with a little splash going to finish a home-cooked steak, would make quite the one-two punch of manly goodness. And, even if your dad isn�t a sitcom stereotype, who doesn�t enjoy a well-executed pan sauce?
If you�re making this for meat that�s coming off a grill, you can still do the sauce separately, and just keep it warm until the main course is ready. Start with the saut�ing garlic in butter step, and finish as shown. Of course, you�ll have to add some coarsely ground black pepper to the sauce, but that�s about the only adjustment.
Like I said in the video, this sauce�s rich, sweet, peppery flavor profile also works wonderfully with pork chops, and grilled chicken. You can also switch up the Bourbon for another liquor, since this really is just a technique video. Regardless of what you use, or what you serve it with, I really do hope you give this great pan sauce a try soon. Enjoy!
Ingredients for two portions:
1 clove minced garlic, saut�ed in 1 teaspoon butter
1 ounce bourbon
1/2 cup chicken broth or veal stock
1/3 cup heavy cream
2 teaspoons cold butter
salt and cayenne to taste freshly ground black pepper to taste
I�ve used something very close to this root beer marinade for lamb several times, and had great success, so I�ve been eager to try it with some skewered beef, which didn�t come out quite as well, but could have. Please, let me explain.
Since lamb has a stronger, �gamier� taste, the sweetness of this treatment works perfectly, but I thought it was a little too much for the beef. So, below in the ingredients list, I've made a few adjustments to the honey amount, as well as acidity level.
The beauty of a recipe like this is they�re very easy to adapt, and I�m not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. Once reduced to something thick enough to coat our meat, you�ll want to taste it, and adjust with more heat, sweet, sour, or whatever else you think it needs. One thing mine definitely needed was more salt. I thought the soy was going to be enough, but I should have salted my skewers before they hit the grill, and/or add some salt to the marinade.
Adjustments aside, if you enjoy things like sweet/hot barbecue sauces, bourdon glazes, or even something like teriyaki, you will probably very much enjoy this. Even if you don�t use the marinade, I really loved the technique we used for the flank, which would work beautifully no matter how you flavor this. Either way, I really hope you give this a try soon. Enjoy!
Ingredients for 4 skewers/portions:
1 whole flank steak (about 1 1/2 pounds)
For the marinade
1 tablespoon vegetable oil
1 teaspoon freshly ground black pepper
1 teaspoon cayenne
1/2 teaspoon ground chipotle pepper
2 tablespoons ketchup
honey, optional (I used 2 tablespoons, but would omit next time)
1/3 cup soy sauce 2 tablespoons white or cider vinegar (I didn't add, but it needed it)
Ever since I saw Alton Brown grilling skirt steak on hot coals, I�ve wanted to try this technique for a larger hunk of meat, but it was the realization that no one had yet called a recipe �barbarian beef,� that provided the final push.
By the way, I did no historical research, but I assume your average barbarian was too busy pillaging to lug a grill around, and just cooked their meat right on the coals. So, for the purposes of this post, that's the story we'll be going with.
I used top round for this, and if you�re just going to slice it thin, and make sandwiches it�s fine, but now that I have a little experience, I�d like to try it with a tenderer cut. No matter what you use, you�ll want to take it off a few degrees under whatever your regular internal temp target is, since it definitely continues to cook after you take it off the coals.
It�ll depend on the size/shape of your cut, but use a thermometer to check, as the temp will probably climb by at least 10 degrees. Above and beyond doneness, the flavor of the beef really was great. Very similar to something off a grill, but with a little bit deeper level of smokiness. Even if you don�t cook your steak on the coals, the sauce was quite nice, and comes highly recommended, but officially, I really do hope you give both a try soon. Enjoy!
After too many requests to count, I�m finally posting my recipe for kimchi fried rice, and by �my recipe,� I mean everyone�s recipe, since give or take a handful of meat, they�re all pretty much the same.
Having said that, I�ll give a shout out to the lovely and talented, Maanchi, since I checked her channel to make sure I wasn�t missing any key elements, as well as learn how to say, �gochujang.�
I�m not sure how close I got to the later, but except for the seaweed, I did get all the ingredients right. Of course, the diced corned beef is optional, but if you do have some leftover from your St. Patrick�s Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.
The egg is also technically optional, but not for me. The way the runny yolk mixes into, and moistens the rice takes this to a whole other level. The poached egg also paired quite nicely with my �landweed� garnish, as it does with the much more traditional shredded seaweed. But, no matter how you accessorize, I really hope you give this corned beef and kimchi fried rice a try soon. Enjoy!
Ingredients for 2 large portions:
1 generous cup chopped drained kimchi
2 tablespoons vegetable oil
1 1/2 cups diced corned beef or other meat
3 generous cooked rice, (I find cold works best for crustification)
