July 2, 2015
'murica sunday
Happy birthday, America!
We've come a long way. On the journey from a band of badass rebels to the most powerful country on the planet, there's been the good, the bad, and the glorious. We're going through a tough time as a nation and still have a lot of work to do, but we've recently reaffirmed our commitment to freedom and equal protection under the law--and that's reason to celebrate!
We can't think of a better way to honor this holiday than by slapping a pair of jorts on Lady Liberty. Since the parks department declined our request, we're cooking up a birthday feast built for a bald eagle. or this kid. pretty much the same thing.
Cheers America!
eat.
ingredients
- 1.5 lb. lean ground beef
- salt, divided
- fresh ground pepper, divided
- extra virgin olive oil, divided
- butter
- 2 shallots, sliced
- 4 TBSP mayonnaise, divided
- 4 soft potato buns
- 4 slices of cheddar cheese
- 2 cups arugula
caramelized shallot and cheddar burger
serves: 4
1. Take ground beef out of the fridge and let rest in a cool place for 30 minutes.
2. After it's come to room temperature, add 3 teaspoons salt, 1/2 teaspoon pepper, and 1 tablespoon of olive oil. Mix together with your hands until all the ingredients have gotten to know one another. Set aside.
3. In a medium sized, non stick pan, add butter, 1 teaspoon of olive oil and 2 teaspoons of salt over medium heat.
4. When the butter melts and begins to bubble, add shallots and stir occasionally for 5 minutes. Turn heat to low and cover, still stirring occasionally for 10-15 minutes or until the shallots become a deep brown. Turn off heat and set aside.
5. In a large mixing bowl whisk together 1 teaspoon of salt, 1/8 teaspoon of pepper and 1 tablespoon of olive oil. Set aside.
6. Turn on your grill on high. You want to get a good sear, so you want it to be hot.
7. Begin to form your meat into 1/3 lb. patties. Don't pack the patty tight because you want the heat to get into the sides of the burger. Once formed, stick your thumb print into the center of each patty. This prevents it from turning into a small ball and allows the patty to stay flat as it cooks.
8. Meanwhile, spread 1/2 Tablespoon of mayonnaise on the top and bottom of each bun. And get ready to man the grill. Turn the heat to medium on all burners.
9. Place patties on the grill and do not touch. Do not push down. Do not pass go.
10. After 3-4 minutes, turn the burgers over and top each with a slice of cheddar cheese. Cook for 2 minutes for a perfect medium rare.
11. Take your patties off the grill and allow to rest. Meanwhile, add your buns to the grill mayonnaise side down. mayonnaise creates a nice barrier so that the bread does't become too soggy. Once they brown take them off and begin to assemble your burger.
12. Toss arugula in bowl with olive oil and mix until evenly distributed.
13. Add patties to the bun and top with shallots and arugula.
14. Enjoy!
drink.
ingredients
- 6 oz. Kentucky bourbon
- 1/4 c. fresh squeezed lime juice
- 1.5 oz. maple syrup
- 4 oz. ginger beer, divided
- lime wheels (for garnish)
nor'easter
serves 2
they should be made in a cocktail shaker, so make them in batches of two
inspired by Char No. 4 in Carroll Gardens, Brooklyn
1. Fill a cocktail shaker with bourbon and lime juice. Stir with cocktail spoon.
2. Add ice and maple syrup to the shaker and shake for 15 seconds.
3. Strain over ice in a rocks glass.
4. Top each with 2 oz. of ginger beer. And add a lime wheel before serving.
