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Month: August 2017

6 Common Burger Blunders to Avoid

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6 Common Burger Blunders to Avoid

While seemingly oh-so simple to prepare, these few mistakes can cause your hamburger meal to end in total disaster. Hambergers make such a simple and delicious meal, avoiding these few simple mistakes can be the difference between a dry, tough burger and a juicy, meaty, full-of-flavor one. Our goal is to achieve a beefy & smoky flavor, with a soft juicy texture that melts in your mouth, and a nice crunchy and caramelized outer layer.

• Avoid Ultra Lean Beef

A great burger starts with the right beef. Stay away from ultra lean beef. Flavor and juiciness is dependent on the fat content of your meat. No 90/10 mixes. Using such a mix will leave you with a bone dry, flavorless, hard piece of cooked burger. The minimum should be 80/20, better yet, 75/25. Cooked right, the juices will come flowing down your chin!

• Avoid Bargin Basement Beef

You might think skimping on good beef will be okay under the bun, melted cheese, grilled onion, and other accompaniments you might lavish on your burger but you’d be wrong. Don’t skimp, use good quality beef.

• Avoid Packing Burgers Too Tightly

Avoid overworking the meat and don’t make hockey pucks. Avoid those special burger molds that cause you to pack the beef in. Hand forming buggers will give you the best shape. Its best to leave it scraggly so you have the most exposed surface area that will give your burger the right char, caramelization and the grill marks to prove it. Dome-shaped burgers can be avoided by using your finger to add a small divot in the center on both sized of the raw burger.

• Improperly Seasoned

A great hamburger needs just great beef, salt and pepper but in the proper order. Adding salt and pepper before forming the patties causes dry burgers and require more salt and pepper than is necessary. Salt and pepper should only be added once the patty is formed and no more than 30-60 minutes before grilling.

• Not Properly Preheating the Grill

Not properly preheating your grill will result in a soggy mess that sticks to the grill. Preheat your grill so it is very hot, you can always adjust the temperature once you start grilling. Then, clean the grill and generously apply oil. These steps will ensure your burger doesn’t stick and you get enough char and caramelization.

• Avoid Playing With the Patty While Grilling.

Once you place the burgers on the grill – leave them alone. No tamping them down – it only squeezes out the juices. Don’t polk, prod, or play with the patties – and flip them just once – this assures your burgers achieve the perfect, slight outer crunch. Well-formed, half-pound burgers only need about 4 minutes per side for medium rare and about 5 minutes for medium. Any longer, and all bets are off.

Once you avoid these six burger blunders, its time to personalize your hamberger. Be creative – a fresh bun. a flavorful melted slice of cheese, caramelized onions, garlic aioli, mayonnaise, gourmet mustard, avocado slices – the list is endless.

Fair Food: Foods Found at State & County Fairs

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State Fair Food

State fair season is beginning and, for many, that means one thing: food. Lots and lots of food, often deep fried, on a stick or deep fried and on a stick.

Can you say candy bar on a stick? Or pizza on a stick? Or, even more perplexing, deep fried Coke.  Then there’s deep-fried Milky Way bar on a stick, meatball on a stick, cheesecake on a stick, fried peanut butter and jelly sandwich on a stick and don’t forget about the fried pickle on a stick.

Here’s a list of some of the Fair Food Favorites:

Indiana Corn Dog Recipe
Texas State Fair Chili
California Deep Fried Avocados & Dipping Sauce
Deep-fried Cheese Bites & Dipping Sauce
Deep Fried Chocolate Chip Cookie Dough
Deep Fried Jalapeños & Dipping Sauce
Deep-Fried Mac & Cheese Shells
Deep-Fried Candy Bars on a Stick
Deep-Fried Coca Cola
Deep-Fried Cheesecake with Caramel Sauce
Deep Fried Oreo Cookies
Deep Fried Texas Dirt
Peppery Hush Puppies
Chicken & Waffles
Blue-Ribbon Apple Pie
Hot & Spicy Turkey Legs
Funnel Cakes
Waffle Fry Nachos
State Fair Cream Puffs
Baby Back Ribs
Lemonade Ice Tea
Chocolate Caramel Apples
State Fair Sub Sandwich
Sweet Corn Beignets with Bacon-Sugar Dust
Kool-Aid Pickles
Jalapeno Popper Burgers
Corn Ice Cream
Gilroy Garlic Ice Cream
Pork & Black Bean Nachos
Bacon-Wrapped Hot Dogs & The Works
Pizza on a Stick
Baked Elephant Ears
Southern Fried Okra
Best-Ever Fried Chicken
Winning Rhubarb-Strawberry Pie
Jalapeno Popper Mexican Street Corn
Walking Tacos
Ultimate Oreo Caramel Apples
Blackberry Lemonade
The Works Grilled Cheese Sandwiches
Maple Chocolate-Covered Bacon
Poutine & Gravy
Frozen Chocolate Monkey Treats
Marina’s Golden Corn Fritters
Big & Buttery Chocolate Chip Cookies
Sloppy Joe Dogs
Cheesy Chili Fries
County Fair Cherry Pie
Italian Sausage Hoagies
Dessert Waffles
Fried Mashed Potato Balls
Apple Cider Doughnuts
Grilled Seasoned Bratwurst
Rhubarb Ice Cream
Deep Fried Tequila Shots
Deep Fried Pickles
Frito Pies
Cajun Fried Deviled Eggs
Peanut Butter Cream Pie
Salt Water Taffy
Spicy Candied Almonds

State-by-State List of Regional Favorite Foods

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Key Lime Pie

Take a road trip though your kitchen.  One of the hands-down greatest things about eating in America is all the hyper-regional specialties. A food that’s ubiquitous in Louisiana might draw blank stares in Montana, while a Maine delicacy might horrify citizens of neighboring Vermont. We say: why not try them all! We’ve selected one quintessential food from each state, so you can do just that. Remember, there are 50 states: pace yourself!

Alabama – Fried Green Tomatoes
Alaska – Baked Alaska
Arizona – Pork Chimichanga
Arkansas – Southern Fried Catfish & Tarter Sauce
California – Fish Tacos
Colorado – Chili Verde
Conneticut – New Haven-Style White Clam Pizza
Delaware – Dilly Crab Dip
Florida – Key Lime Pie
Georgia – Lattice-Top Georgia Peach Pie
Guam – Kadon Pika
Hawaii – Ahi Poke
Idaho – Twice Bakes Potatoes
Illinois – Chicago-Style Deep Dish Pizza
Indiana: Breaded Pork Tenderloin Sandwich
Iowa: Scotcharoos
Kansas: Kansas City-Style Ribs
Kentucky: Hot Browns
Louisiana: Shrimp Gumbo
Maine: Lobster Roll
Maryland: Crab Cakes
Massachusetts: Clam Chowder
Michigan: Pasty (Meat Hand Pie)
Minnesota: Hotdish (Tater Tot Casserole)
Mississippi: Mississippi Mud Pie
Missouri: Fried Ravioli
Montana: Huckleberry Pie
Nebraska: Hand-Held Meat Pies
Nevada: Beef Jerky and Sour Dough Bread
New Hampshire: New England Boiled Dinner
New Jersey: Pork Roll Sandwich With Egg and Cheese
New Mexico: Green Chile Cheeseburger
New York: Buffalo Wings
North Carolina: Pulled Pork BBQ Sandwich
North Dakota: Lefse (Potato Crepes)
Ohio: Peanut Butter Buckeyes
Oklahoma: Crispy Cornmeal Okra
Oregon: Marionberry Pie
Pennsylvania: Philly Cheese Steak
Puerto Rico: Mofongo
Rhode Island: Frozen Lemonade
South Carolina: Shrimp and Grits
South Dakota: Chislic
Tennessee: Memphis Dry-Rub Ribs
Texas: Texas Brisket
Utah: Funeral Potatoes
Vermont: Cheddar Cheese Apple Pie
Virginia: Virginia Ham Biscuits
Washington: Planked Salmon With Honey-Balsamic Glaze
West Virginia: Pepperoni Roll
Wisconsin: Bratwurst Stewed With Sauerkraut
Wyoming: Chicken Fried Steak
Washington, D.C.: Half Smoke Chili Dog

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