tag:blogger.com,1999:blog-18349361470710628422024-03-20T04:36:27.492-05:00Je mange, donc je suis.Chef Johnnyhttp://www.blogger.com/profile/16065780896646625869noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1834936147071062842.post-47581264662807568302011-11-20T20:02:00.023-06:002011-11-20T21:38:53.456-06:00Almost White Castle Sliders<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-vYm1BpXNmpM/TsmxIFFOZQI/AAAAAAAAANA/DW9DQJ5RIlc/s800/IMG_0621.JPG"><img style="cursor: pointer; width: 598px; height: 800px;" src="https://lh4.googleusercontent.com/-vYm1BpXNmpM/TsmxIFFOZQI/AAAAAAAAANA/DW9DQJ5RIlc/s800/IMG_0621.JPG" alt="" border="0" /></a><br /><br /><br />Let's be honest here - I could eat White Castles for breakfast, lunch and dinner. I've been enchanted with White Castle ever since I had my first slider sometime around 1980 when I ate 20 of them in a single sitting. The Drum & Bugle Corps I was traveling with stopped at a WC and a friend bet me that I couldn't eat a "tall sack". Well, 20 cheeseburgers later I had an army of empty slider boxes and a bit of a sick stomach, but I kept them down and earned $20 bucks on the bet (thanks Nanook!).<br /><br />Most people cringe at the thought of eating White Castle at any other time of day than 2:00 in the morning after the bars close down. To me, they are an anytime treat. Today, I took my 2 girls to WC in Algonquin, IL and we enjoyed a slider lunch. Later this afternoon, I decided to try my hand at a homemade slider while my earlier lunch was still fresh in my mind. I've browsed a few recipes claiming to replicate the signature White Castle slider, but I could tell from reading them that none them were even close. Just because a hamburger is thin, tiny and has onions does NOT mean that it tastes anything like a White Castle burger. I've probably eaten 100's, if not close to a thousand, sliders over the last 30 years. I've intently watched them grill the delicious burgers from the customer side of the counter and I've savored every one of them. So with that being said, here's my take on a very close to White Castle slider recipe and cooking technique, as well as a few ideas about what I'll do differently next time. It's really pretty basic.<br /><br />First, the hamburger. I'm using one pound 80/20 ground chuck. Dash of coarse kosher salt and some fresh ground pepper, one egg white. Mix and smoosh together this ground beef very well by hand (about 3 - 5 minutes) until the consistency gets smooth and everything stays firmly together. Layout a sheet of waxed paper. Take about 1/4 of the ground beef and flatten it onto the waxed paper. Put another layer of waxed paper on top of it and gently flatten to a very thin sheet with a rolling pin. It needs to be about as thin as you can get it without the sheet of meat starting to tear apart. It will be about 1/16" thin, seriously. Next, I used a sharp knife to score the meat into squares. These should be about 1/4" larger than the circumference of your bun (we'll talk about buns later -wink wink-). Here's what it looks like:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-2Rau1yjEEfw/Tsmw-VsnbMI/AAAAAAAAAMQ/K6mzXyf_wLI/s800/IMG_0614.JPG"><img style="cursor: pointer; width: 598px; height: 800px;" src="https://lh6.googleusercontent.com/-2Rau1yjEEfw/Tsmw-VsnbMI/AAAAAAAAAMQ/K6mzXyf_wLI/s800/IMG_0614.JPG" alt="" border="0" /></a><br /><br />Next, finely dice/mince a small - medium yellow onion. These pieces of onion should be very small. Then, heat a skillet to medium-low heat. Don't go too hot. If anything, start low and kick it up a little bit if you need to. Splash a small amount of cooking oil in the pan and then add a layer of diced onions, such as:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-vqpptOmfpv8/TsmxSUvGGXI/AAAAAAAAANo/B78wI2RCUi4/s800/IMG_0624.JPG"><img style="cursor: pointer; width: 598px; height: 800px;" src="https://lh5.googleusercontent.com/-vqpptOmfpv8/TsmxSUvGGXI/AAAAAAAAANo/B78wI2RCUi4/s800/IMG_0624.JPG" alt="" border="0" /></a><br /><br />Now, carefully place your square burger slices on top of the diced onions.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-wPDTjq21I7c/TsmxhPgTw2I/AAAAAAAAAOo/UP1PNgxkSf4/s800/IMG_0613.JPG"><img style="cursor: pointer; width: 598px; height: 800px;" src="https://lh5.googleusercontent.com/-wPDTjq21I7c/TsmxhPgTw2I/AAAAAAAAAOo/UP1PNgxkSf4/s800/IMG_0613.JPG" alt="" border="0" /></a><br /><br />Okay, now that you've gotten this far - HERE IS THE MAGIC KEY TO GIVING THEM THE TEXTURE AND FLAVOR OF A REAL WHITE CASTLE SLIDER!! No other recipe I've seen on the Internet shows this or even mentions this. You MUST cook the burgers with the buns on top of them! I guess now it's time to talk about the buns. I bought these at the Jewel on a whim yesterday and then decided to make some homemade sliders. They are made by Pepperidge Farm (<a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=757&prdID=120928" target=_blank>here's a link to their product page</a>)<br /><br />Separate the top and bottom bun halves, and place the BOTTOM bun directly on top of the as-of-yet uncooked burger slice - inside of the bun facing down. Looks like this:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/-z13dVQdhbGQ/TsmxDTn40FI/AAAAAAAAAMo/X00VE8PmC_I/s800/IMG_0617.JPG"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh3.googleusercontent.com/-z13dVQdhbGQ/TsmxDTn40FI/AAAAAAAAAMo/X00VE8PmC_I/s800/IMG_0617.JPG" border="0" alt="" /></a><br /><br /><br />Then put the top half of the bun on top of the bottom bun, again inside facing down. Looks like this:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-ZdP73gsH6Wg/TsmxVC183bI/AAAAAAAAANw/AOoKQK9b_wY/s800/IMG_0626.JPG"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh6.googleusercontent.com/-ZdP73gsH6Wg/TsmxVC183bI/AAAAAAAAANw/AOoKQK9b_wY/s800/IMG_0626.JPG" border="0" alt="" /></a><br /><br />To ensure there is enough steam and heat to fully cook the burger slice and soften the onions, I put a lid on top of it all and allowed the steam to mingle all the flavors together during the cooking process. Again, these burgers cook through steam heat, not by sizzling on a hot grill/skillet. The juices from the cooked burger will be absorbed and retained by the bun that's sitting on top of them. That is why the slider is called a slider! Without this, it will taste dry and lifeless. Trust me. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-qlLpD3NQtD0/TsmxawPl4QI/AAAAAAAAAOA/4gws9ADfFXw/s800/IMG_0627.JPG"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh6.googleusercontent.com/-qlLpD3NQtD0/TsmxawPl4QI/AAAAAAAAAOA/4gws9ADfFXw/s800/IMG_0627.JPG" border="0" alt="" /></a><br /><br />They don't take very long to cook. Only a few minutes, but I probably cooked them for about 5 minutes under pretty low heat just to make sure they were thoroughly cooked through. They were. Now, onto the assembly. Using a spatula, take out the whole she-bang - onion, burger, bun and then place upside down on a plate so that the burger is facing upwards. It's gonna look like this (note the tender, delicious looking burger/bun *entity*)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-Do6F2KXbB8A/TsmxdueQKMI/AAAAAAAAAOQ/snUL-tv9hYQ/s800/IMG_0630.JPG"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh4.googleusercontent.com/-Do6F2KXbB8A/TsmxdueQKMI/AAAAAAAAAOQ/snUL-tv9hYQ/s800/IMG_0630.JPG" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-Ymwj7odcKtk/TsmxEPko4kI/AAAAAAAAAM4/3HLwsC6OZM0/s800/IMG_0619.JPG"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh6.googleusercontent.com/-Ymwj7odcKtk/TsmxEPko4kI/AAAAAAAAAM4/3HLwsC6OZM0/s800/IMG_0619.JPG" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/-zRkxR3UawD4/Tsmxa-X2pFI/AAAAAAAAAOE/nmGRUhYOuAI/s800/IMG_0629.JPG"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh3.googleusercontent.com/-zRkxR3UawD4/Tsmxa-X2pFI/AAAAAAAAAOE/nmGRUhYOuAI/s800/IMG_0629.JPG" border="0" alt="" /></a><br /><br /><br />Every burger gets a dill pickle slice. These are simply Vlasic dill sandwich slices.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-d47qfpts9xk/TsmxKNXYDSI/AAAAAAAAANI/UlKtZPNC6BE/s800/IMG_0620.JPG"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh6.googleusercontent.com/-d47qfpts9xk/TsmxKNXYDSI/AAAAAAAAANI/UlKtZPNC6BE/s800/IMG_0620.JPG" border="0" alt="" /></a><br /><br />Next, if you want cheese, use a half slice of processed American cheese and then cover with the top bun. A whole slice is way too much for me and would overwhelm the slider, in my opinion. The heat of the cooked burger and bottom bun will easily melt the cheese. There is no need to put cheese on these while they are cooking in the pan (another nuance that no one else who posted a recipe seems to grasp). Here's the assembled slider - cut in half so you can see a cross sectional view:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-vYm1BpXNmpM/TsmxIFFOZQI/AAAAAAAAANA/DW9DQJ5RIlc/s800/IMG_0621.JPG"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh4.googleusercontent.com/-vYm1BpXNmpM/TsmxIFFOZQI/AAAAAAAAANA/DW9DQJ5RIlc/s800/IMG_0621.JPG" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-Hu9D-NeHuM4/TsmxfuGRv9I/AAAAAAAAAOg/c0DvBV4nDUc/s800/IMG_0632.JPG"><img style="cursor:pointer; cursor:hand;width: 598px; height: 800px;" src="https://lh5.googleusercontent.com/-Hu9D-NeHuM4/TsmxfuGRv9I/AAAAAAAAAOg/c0DvBV4nDUc/s800/IMG_0632.JPG" border="0" alt="" /></a><br /><br />So that's all there is to it. What will I do differently the next time I make these? Couple things. After the onions are diced, I'll give them a light rinse in cold water. That will wash away some of the very strong onion juice and mellow out the cooked onion flavor just a little bit. Plus, the residual water will create some extra steam for cooking. Regarding the burger slices, I think I will make these ahead of time and then freeze them. In the restaurant, they cook the burgers from frozen on top of the onions on a flat-top grill. I will try this, as I'm sure it changes the taste and texture. <br /><br />If you decide to try this yourself, please leave a comment and let me know how you liked it and feel free to post questions or send me email at ChefJohnnyChicago @ gmail.com. Thanks for reading! Stay tuned and stay hungry, my friends. Until next time...Chef Johnnyhttp://www.blogger.com/profile/16065780896646625869noreply@blogger.com1tag:blogger.com,1999:blog-1834936147071062842.post-23509200991224507282011-06-09T19:39:00.022-05:002011-06-09T21:32:35.417-05:00Panzarotti Paparazzi* Exclusive Photos of Panzarotti *<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IWUcLQlU6AEOGJEPkWF9BC_9WEKs0LAPDsn1mvnnDqTKA8-F3_X9ge25s7R13Z2gtz7y6EFwI9PEGvOgvcwGCqjEpy-8nDbSrTnrg09oiBih5akmh9v8OdoTXu_SxqSaj7VmRkHDWkiI/s1600/DSC00560.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IWUcLQlU6AEOGJEPkWF9BC_9WEKs0LAPDsn1mvnnDqTKA8-F3_X9ge25s7R13Z2gtz7y6EFwI9PEGvOgvcwGCqjEpy-8nDbSrTnrg09oiBih5akmh9v8OdoTXu_SxqSaj7VmRkHDWkiI/s320/DSC00560.JPG" alt="" id="BLOGGER_PHOTO_ID_5616398512459376610" border="0" /></a><br /><br />Okay, this has nothing to do with celebrity paparazzi, but it kind of sounds like panzarotti. Panza-wuht?? I had no idea what this was until I moved to Chicago in 1986 and had my first panzarotti (or <a href="http://en.wikipedia.org/wiki/Panzarotti" target=_blank>panzerotti in Italy</a>) from D'Agostino's [<a href="http://addison.dagsdelivers.com/zgrid/themes/753/intro/index.jsp" target=_blank>website</a>] at Addison and Southport. Panzarotti are very similar to a calzone's ingredients and preparation, except a calzone is baked in an oven. Panzarotti are deep fried in oil which gives the dough a deliciously crispy texture and taste similar to an <a href="http://en.wikipedia.org/wiki/Empanada" target=_blank>empanada</a>, doughnut or a <a href="http://en.wikipedia.org/wiki/Funnel_cake" target=_blank>funnel cake</a>. Here's my attempt at a Chicago-style panzarotti. I will be stuffing it with Italian meatballs rather than the classic pepperoni, sausage, onion and green pepper. Unfortunately, these can't be prepared as a spur of the moment or as late nite munchie.<br /><br />But for all you Windy City expatriots who are craving a panzarotti in that barren wasteland of non-Chicago food choices you have, consider investing some time to make these for a special occasion:<br /><br />---> Click any photo for larger version <---<br /><br />1. Dough. About 8 oz. of fresh pizza dough to be more precise.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuX-2Liw1HE3HhHOD9Lb9DVAeRvOnpLfa2aB06RiopdlOr228nQHlbywYsdIE8xZKf9Y9Lj1S7C77MjhnSbEysMuadhgGymWGY8yOXfdFfJbdG8AHk5uAyHa6IAgrZnq84XnP6SZPjl4J/s1600/DSC00546.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuX-2Liw1HE3HhHOD9Lb9DVAeRvOnpLfa2aB06RiopdlOr228nQHlbywYsdIE8xZKf9Y9Lj1S7C77MjhnSbEysMuadhgGymWGY8yOXfdFfJbdG8AHk5uAyHa6IAgrZnq84XnP6SZPjl4J/s320/DSC00546.JPG" alt="" id="BLOGGER_PHOTO_ID_5616392673796375634" border="0" /></a><br /><br />2. Marinara. Prepared using <a href="http://www.escalon.net/6in1.aspx" target=_blank>Escalon 6-in-1 ground tomatoes</a> as the base.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflFXVfVm8SA7G4_sEvIc42rpytuElVtW1saOrI5yDnmIgrQfS6b-FIUtl7nXScr4uRu-uHXebdmfnjXTo5CQ2dKFCEn_L4fmVR6KQce61nwt0DbxxVLhtnZipYr9Cuy5deEnKoMLQYgb7/s1600/DSC00549.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflFXVfVm8SA7G4_sEvIc42rpytuElVtW1saOrI5yDnmIgrQfS6b-FIUtl7nXScr4uRu-uHXebdmfnjXTo5CQ2dKFCEn_L4fmVR6KQce61nwt0DbxxVLhtnZipYr9Cuy5deEnKoMLQYgb7/s320/DSC00549.JPG" alt="" id="BLOGGER_PHOTO_ID_5616392966747905570" border="0" /></a><br /><br />3. Sliced Italian meatballs. Mama Dispirito's recipe. Best meatballs ever. Beef, pork, veal, garlic, onion, fresh parsley, love - delicious!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTg8WW-QfEXrlHTQsH5CQLnrrYZ4pCu1cW_PGaDW1SDbDHwZFx1IKFxmR45z5X3lai0alwSBXSUeMQ3EWeXl3KKtYCqbhSiVqnD6ZC3VODhWayvT8ODCufQI-mZ1PsvzMnRyClbKhGYsDW/s1600/DSC00551.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTg8WW-QfEXrlHTQsH5CQLnrrYZ4pCu1cW_PGaDW1SDbDHwZFx1IKFxmR45z5X3lai0alwSBXSUeMQ3EWeXl3KKtYCqbhSiVqnD6ZC3VODhWayvT8ODCufQI-mZ1PsvzMnRyClbKhGYsDW/s320/DSC00551.JPG" alt="" id="BLOGGER_PHOTO_ID_5616393347164418370" border="0" /></a><br /><br />4. Part-skim Mozzarella Cheese<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoX5FFEDAftKF8try9gsm3V23UZNAXApcllubQ2dtHXYDfDtTCkxnZbqBlnlDA6q0KfumKq-qipvEx71lL_q8gBoaC0Vu6gXkfTGI1y7L86TScUMdgrPE2XJWQKAzfLhKOW70DcoP6qpg/s1600/DSC00553.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoX5FFEDAftKF8try9gsm3V23UZNAXApcllubQ2dtHXYDfDtTCkxnZbqBlnlDA6q0KfumKq-qipvEx71lL_q8gBoaC0Vu6gXkfTGI1y7L86TScUMdgrPE2XJWQKAzfLhKOW70DcoP6qpg/s320/DSC00553.JPG" alt="" id="BLOGGER_PHOTO_ID_5616393551719794178" border="0" /></a><br /><br />6. Fold dough in half over the filling ingredients. Firmly press dough together around the edges to form a pocket.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEInPPKc2tkbhwNoX5N8QxftzdvQyVQjYa5XnEKi5xxS23s0paI_uvJBnFtMsVcy-K96F45UWpz0oiyV-V7XguDsI_8RRtdZZq7h0Vv1kPqHwBl9NihktKQCPqn_-OqFAlYl-XZq9kKsDt/s1600/DSC00554.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEInPPKc2tkbhwNoX5N8QxftzdvQyVQjYa5XnEKi5xxS23s0paI_uvJBnFtMsVcy-K96F45UWpz0oiyV-V7XguDsI_8RRtdZZq7h0Vv1kPqHwBl9NihktKQCPqn_-OqFAlYl-XZq9kKsDt/s320/DSC00554.JPG" alt="" id="BLOGGER_PHOTO_ID_5616396739325869778" border="0" /></a><br /><br /><br />7. Trim excess dough (optional)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1U5oIqrkHS81qZ9fac2ns4n1fMs9asrsSzM7J27zzCIxnJRliIdVHT4hGoO6C-q4aCKDFwsPQ87R5fatCCQg8Pa2-R4weDpXVEwT0rltSHcgcSzXPmGiEnqUJOJILm4eoRhuuw5J5caPl/s1600/DSC00555.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1U5oIqrkHS81qZ9fac2ns4n1fMs9asrsSzM7J27zzCIxnJRliIdVHT4hGoO6C-q4aCKDFwsPQ87R5fatCCQg8Pa2-R4weDpXVEwT0rltSHcgcSzXPmGiEnqUJOJILm4eoRhuuw5J5caPl/s320/DSC00555.JPG" alt="" id="BLOGGER_PHOTO_ID_5616396972816435986" border="0" /></a><br /><br />8. Roll and pinch edges together to ensure a tight seal. You don't want any filling to leak out or oil seeping into the dough pocket during cooking.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzRKVauj7QkNAklguJN2FwJneH4abdxuS4oGH6d5sdjYnND8GhJLRHalIehD2iMHLOgpytn36JypXQnFD8i0NxH-FeZR4435PfNyx4uueWItApqObC5v3-4B3oBRBVWVy5jTfFxO1u6Sx/s1600/DSC00556.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzRKVauj7QkNAklguJN2FwJneH4abdxuS4oGH6d5sdjYnND8GhJLRHalIehD2iMHLOgpytn36JypXQnFD8i0NxH-FeZR4435PfNyx4uueWItApqObC5v3-4B3oBRBVWVy5jTfFxO1u6Sx/s320/DSC00556.JPG" alt="" id="BLOGGER_PHOTO_ID_5616397499316732786" border="0" /></a><br /><br />9. Vegetable oil heated to 360 degrees in a deep pot. Panzarotti should float on top of hot oil. If it doesn't, then either your oil is not hot enough or your oil is not deep enough.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbjRoWvrKN5bYoH5zQf8yA21u7Yuu1IJn2UJhJFLjtMebyqJSCYk9hCIQHwr4mrM932CQP5MM-8lwTMCQ6egqyIhT8-VwhO1dvjVcrYkNRQ67Tu2ukzJKsw5E5NDNS-p_VBcBbcAL_gbt/s1600/DSC00557.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbjRoWvrKN5bYoH5zQf8yA21u7Yuu1IJn2UJhJFLjtMebyqJSCYk9hCIQHwr4mrM932CQP5MM-8lwTMCQ6egqyIhT8-VwhO1dvjVcrYkNRQ67Tu2ukzJKsw5E5NDNS-p_VBcBbcAL_gbt/s320/DSC00557.JPG" alt="" id="BLOGGER_PHOTO_ID_5616397852510270434" border="0" /></a><br /><br />10. Cook for about 3 minutes. Check for golden brown underside and then flip it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioM6agpuvvsE3RLq4v0xw4quS_dPduE4G0ffErscbEHsVRAeglBFyHrVpLO-KKry7aCJ4kL44jat3-AxqD7IaHqjoAoaSQvA9zEWfWs0F_J27YSvM3mEu4Tw7ld701eS5TXs5yVKmYK6Q/s1600/DSC00559.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioM6agpuvvsE3RLq4v0xw4quS_dPduE4G0ffErscbEHsVRAeglBFyHrVpLO-KKry7aCJ4kL44jat3-AxqD7IaHqjoAoaSQvA9zEWfWs0F_J27YSvM3mEu4Tw7ld701eS5TXs5yVKmYK6Q/s320/DSC00559.JPG" alt="" id="BLOGGER_PHOTO_ID_5616398114437717634" border="0" /></a><br />Cook for about another 3 or 4 minutes. Check for golden browness and then carefully remove from oil and set on paper towel to cool slightly.<br /><br />12. Shake of grated parmesan. You can also serve with a side of marinara for dipping the crusty, crispy edge pieces, however I find that the marinara filling is more than adequate. This is far from dry and bready once you cut into it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IWUcLQlU6AEOGJEPkWF9BC_9WEKs0LAPDsn1mvnnDqTKA8-F3_X9ge25s7R13Z2gtz7y6EFwI9PEGvOgvcwGCqjEpy-8nDbSrTnrg09oiBih5akmh9v8OdoTXu_SxqSaj7VmRkHDWkiI/s1600/DSC00560.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IWUcLQlU6AEOGJEPkWF9BC_9WEKs0LAPDsn1mvnnDqTKA8-F3_X9ge25s7R13Z2gtz7y6EFwI9PEGvOgvcwGCqjEpy-8nDbSrTnrg09oiBih5akmh9v8OdoTXu_SxqSaj7VmRkHDWkiI/s320/DSC00560.JPG" alt="" id="BLOGGER_PHOTO_ID_5616398512459376610" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iPvmuYUC4gI4lXIrixR6KVe6_BD2qU_DT1St_iNXsgKkv-ch2n7XxcNsjSHJuiO9GYwmhttLAnVkf_CqecEL5QRh5ERiDyk0EDKUIKmCRGnS0IgfQa39C2X7oXag30iCi_E0PyQjz6UE/s1600/DSC00561.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iPvmuYUC4gI4lXIrixR6KVe6_BD2qU_DT1St_iNXsgKkv-ch2n7XxcNsjSHJuiO9GYwmhttLAnVkf_CqecEL5QRh5ERiDyk0EDKUIKmCRGnS0IgfQa39C2X7oXag30iCi_E0PyQjz6UE/s320/DSC00561.JPG" alt="" id="BLOGGER_PHOTO_ID_5616399145248047714" border="0" /></a><br /><br />13. Enjoy and behold all of the flaky, crispy, golden brown, deep fried goodness that is the Panzarotti.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrmODIInkZ9bhKRK1w7Cg7ABl6qIAhBTorufx2CU6zcWS1-K6hcmmeam8UYoFX4w1kYy2dC_Rkb3-DWqWOm3T3A9M_Eb8hFypn1Meql1hyu01q4PyHV9VyAaM5WhyphenhyphenoXwLlKgGVUjb1q27/s1600/DSC00562.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrmODIInkZ9bhKRK1w7Cg7ABl6qIAhBTorufx2CU6zcWS1-K6hcmmeam8UYoFX4w1kYy2dC_Rkb3-DWqWOm3T3A9M_Eb8hFypn1Meql1hyu01q4PyHV9VyAaM5WhyphenhyphenoXwLlKgGVUjb1q27/s400/DSC00562.JPG" alt="" id="BLOGGER_PHOTO_ID_5616399569817482722" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLHgPl4rU2K_txl3ukC0pB_AO0N7dkLal6Mp1tZg5WmFgMKsb2G3jlO_dbKs1hyePzFvqpmvfbayI5uaxCbrp5MvhV3fbl6nChyy9VEOsJ2HSbDDelhdGnwI0Z4Tv1Pj9Qtp-vOR-VQpa/s1600/DSC00567.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLHgPl4rU2K_txl3ukC0pB_AO0N7dkLal6Mp1tZg5WmFgMKsb2G3jlO_dbKs1hyePzFvqpmvfbayI5uaxCbrp5MvhV3fbl6nChyy9VEOsJ2HSbDDelhdGnwI0Z4Tv1Pj9Qtp-vOR-VQpa/s400/DSC00567.JPG" alt="" id="BLOGGER_PHOTO_ID_5616399801063812082" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq33HPi8xB5be60XsSQMoj1bMwge_-NoO41y0y7U4Ui9Qy5mIxky1gMBnNJKfzN-JaqZteoDuoJPfMUg948IjkAEYtwcTSiEpPvNVc0arVbtf5v-zRx_x8bi07e1RqBkolWa1aZiqTXicw/s1600/DSC00568.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq33HPi8xB5be60XsSQMoj1bMwge_-NoO41y0y7U4Ui9Qy5mIxky1gMBnNJKfzN-JaqZteoDuoJPfMUg948IjkAEYtwcTSiEpPvNVc0arVbtf5v-zRx_x8bi07e1RqBkolWa1aZiqTXicw/s400/DSC00568.JPG" alt="" id="BLOGGER_PHOTO_ID_5616399901820511314" border="0" /></a><br /><br />Thanks for reading! Please let me know if you want any of the recipes mentioned in this post and I'll send you the very latest version. I refine my favorite recipes all the time and so I'd rather not publish them and then worry about having to update them as changes are made. Until next time...Chef Johnnyhttp://www.blogger.com/profile/16065780896646625869noreply@blogger.com4tag:blogger.com,1999:blog-1834936147071062842.post-25802811389529569622011-01-24T00:03:00.006-06:002011-01-24T02:10:36.251-06:00Thin, Crunchy, Cracker Crust Pizza<a href="http://lh4.ggpht.com/_KuxFFLSRgPQ/TT0VJ3HPWyI/AAAAAAAAAH0/K6Ct06u3uno/s512/IMG_2523.jpg"><img src="http://lh4.ggpht.com/_KuxFFLSRgPQ/TT0VJ3HPWyI/AAAAAAAAAH0/K6Ct06u3uno/s512/IMG_2523.jpg" alt="" border="0" /></a><br />It's been too long since I've updated my foodie blog. I've felt a bit guilty about that, but truth is I haven't been very inspired cooking-wise over the last couple months. Today was the "Big Game" between the Bears and Packers, so I decided shake off the funk and do it up by making traditional game day grub - pizza and wings.<br /><br />I've always enjoyed the really thin, almost cracker crust pizza. Today I think I've nailed it. I mixed the dough yesterday and let it rest overnight. Here goes the assembly and finished product.<br /><br />First, I roll out the dough very, very thin using a French-style wooden rolling pin used primarily for pastry:<br /><a href="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0USbRLIiI/AAAAAAAAAG0/BZ8xZSO6vSg/s640/IMG_2509.jpg"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0USbRLIiI/AAAAAAAAAG0/BZ8xZSO6vSg/s640/IMG_2509.jpg" alt="" border="0" /></a><br /><br />Next, I use my fancy dancy dough docker to perforate the dough to reduce the air pockets that will develop in the crust when it bakes.<br /><a href="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0USfN2KnI/AAAAAAAAAG4/U2wffqy87dg/s640/IMG_2510.jpg"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0USfN2KnI/AAAAAAAAAG4/U2wffqy87dg/s640/IMG_2510.jpg" alt="" border="0" /></a><br /><br />Now, create a small rim around the edge by folding over and pinching the dough together:<br /><a href="http://lh4.ggpht.com/_KuxFFLSRgPQ/TT0USrCo9ZI/AAAAAAAAAG8/X4TtaHIyo_4/s640/IMG_2511.jpg"><img src="http://lh4.ggpht.com/_KuxFFLSRgPQ/TT0USrCo9ZI/AAAAAAAAAG8/X4TtaHIyo_4/s640/IMG_2511.jpg" alt="" border="0" /></a><br /><br />Finally getting the opportunity to use the pizza screen I bought at a restaurant supply down in Nashville. This will allow air to circulate under the crust and get it that much more crispy:<br /><a href="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0USpchkTI/AAAAAAAAAHA/0BY9id41Mlw/s640/IMG_2512.jpg"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0USpchkTI/AAAAAAAAAHA/0BY9id41Mlw/s640/IMG_2512.jpg" alt="" border="0" /></a><br /><br />Feeling Saucy! Today I'm using "Tomato Magic - Ground Tomatoes" packed by Stanislaus Food Products in California. Tomato Magic and 7/11 Ground Tomatoes are used by most of the important Chicago pizzerias. I've added Mediterranean dried oregano flakes, ground black pepper, fresh crushed garlic, dash of onion powder and some olive oil as well as a couple secret spices. No extra salt! These sweet and tasty tomatoes already have some salt added as well as citric acid. Your tongue can confuse citric acid as salty, so adding any additional salt will kill these tomatoes.<br /><a href="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0USy7N2OI/AAAAAAAAAHE/IJcsLVAojCY/s512/IMG_2513.jpg"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0USy7N2OI/AAAAAAAAAHE/IJcsLVAojCY/s512/IMG_2513.jpg" alt="" border="0" /></a><br /><br />Spread the sauce out towards the edge with the back of your ladle in expanding circles.<br /><a href="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0Us7TJRmI/AAAAAAAAAHM/R3Do5zwxBcY/s512/IMG_2514.jpg"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0Us7TJRmI/AAAAAAAAAHM/R3Do5zwxBcY/s512/IMG_2514.jpg" alt="" border="0" /></a><br /><br />Now add the meat toppings. Just pepperoni today. And yes, in Chicago the meat toppings go UNDER the cheese.<br /><a href="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0UszpUC8I/AAAAAAAAAHQ/opO52MEZRHU/s512/IMG_2515.jpg"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0UszpUC8I/AAAAAAAAAHQ/opO52MEZRHU/s512/IMG_2515.jpg" alt="" border="0" /></a><br /><br />Finish it off with shredded mozzarella and a couple pepperoni slices on top for garnish, plus a light shake of grated parmesan cheese.<br /><a href="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0UtLHzU-I/AAAAAAAAAHU/pKtaNAClicc/s640/IMG_2516.jpg"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0UtLHzU-I/AAAAAAAAAHU/pKtaNAClicc/s640/IMG_2516.jpg" alt="" border="0" /></a><br /><br />Into the oven that's been heated to 450 degrees for 1/2 hour. I put the screen directly on the baking stone which will radiate heat directly into the bottom of the crust very similar to a deck oven.<br /><a href="http://lh3.ggpht.com/_KuxFFLSRgPQ/TT0Ut3r2YWI/AAAAAAAAAHY/YfAt2xWGM1I/s512/IMG_2517.jpg"><img src="http://lh3.ggpht.com/_KuxFFLSRgPQ/TT0Ut3r2YWI/AAAAAAAAAHY/YfAt2xWGM1I/s512/IMG_2517.jpg" alt="" border="0" /></a><br /><br />12 minutes later, pizza is fully baked.<br /><a href="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0VJn96HrI/AAAAAAAAAHo/3oyQA6lqErA/s640/IMG_2520.jpg"><img style="cursor: pointer; width: 640px; height: 480px;" src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0VJn96HrI/AAAAAAAAAHo/3oyQA6lqErA/s640/IMG_2520.jpg" alt="" border="0" /></a><br /><br />Thin, crispy, crunchy yet tender slices of pepperoni pizza goodness!<br /><a href="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0Vb81QxnI/AAAAAAAAAIA/Vm14svVfqkc/s640/IMG_2525.jpg"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TT0Vb81QxnI/AAAAAAAAAIA/Vm14svVfqkc/s640/IMG_2525.jpg" alt="" border="0" /></a><br /><br /><a href="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0zW9i5YGI/AAAAAAAAAKA/L8xUUgh2Wg0/s512/IMG_2551.jpg"><img style="cursor: pointer; width: 384px; height: 512px;" src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TT0zW9i5YGI/AAAAAAAAAKA/L8xUUgh2Wg0/s512/IMG_2551.jpg" alt="" border="0" /></a><br /><br /><br />Stay tuned and stay hungry, my friends. Next post will be Buffalo-style Hot Wings!<br /><br />~ Johnny<br /><br />Sneak Peek "Appeteaser"<br /><a href="http://lh4.ggpht.com/_KuxFFLSRgPQ/TT0oJ0pbirI/AAAAAAAAAIc/czsmytuyzq4/s640/IMG_2546.jpg"><img src="http://lh4.ggpht.com/_KuxFFLSRgPQ/TT0oJ0pbirI/AAAAAAAAAIc/czsmytuyzq4/s640/IMG_2546.jpg" alt="" border="0" /></a>Chef Johnnyhttp://www.blogger.com/profile/16065780896646625869noreply@blogger.com3tag:blogger.com,1999:blog-1834936147071062842.post-69287536870217916392010-07-22T18:04:00.021-05:002010-07-22T21:06:40.414-05:00Grilled Sheboygan Brats<a href="http://picasaweb.google.com/lh/photo/UaSeeTK7PA5zEshFh_Cfxw?feat=embedwebsite" target="_blank"><img src="http://lh4.ggpht.com/_KuxFFLSRgPQ/TEjJPyLoluI/AAAAAAAAAFM/enqvnNcWrRQ/s288/101_0393.jpg" align="left" /></a>You would imagine that while visiting the bratwurst capital of world - Sheboygan, Wisconsin - that actually finding brats would be as easy as stumbling around whilst inebriated on Milwaukee's Beast Ice beer, however it wasn't *that* easy, as I found out yesterday. We had just finished up a wonderful overnight family get-away at the Blue Harbor Resort, but before we left town I was bound and determined to bring home some "real deal" brats.<br /><br />So here's how it went down...<br />I started off by cruising up and down some of the main streets downtown and around the harbor area. Didn't see much except a very quaint, historic, lakeside harbor town and Larry's Hi-Lo Bakery on 8th street. So I resorted to Google in an attempt to find the best brats in Sheboygan and I wasn't going home without them. After a few red herring links from my search results, I decided I would try to go to the <a href="http://www.bratwurst.net/" target="_blank">Sheboygan Bratwurst Company</a>. GPS got me to the address listed, but it was a school bus repair facility instead. Looking up more Google links, I saw that someone on Chowhound.com highly recommended <a href="http://www.miesfelds.com/" target="_blank">Miesfeld's Meat Market</a>, put the address in the ol' Tom-Tom, but when we got there it was a Korean grocery store. WTF?! So I call them on the phone and spoke to a very nice lady who told me where they were currently located, you betcha. We're in business now! On my way for the third try and I did ultimately find success.<br /><a href="http://picasaweb.google.com/lh/photo/dUvFLG0th8bhbukGskZT5Q?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjIhSwfkQI/AAAAAAAAAC4/_C0EQKnQfYo/s288/IMG_1671.JPG" /></a><br /><span style="font-size:85%;">Click for full-size image.<br /></span><br />I strolled right on up to the meat counter and asked for 8 brats.<br /><a href="http://picasaweb.google.com/lh/photo/vKe6VdOKT5Oei-V_oRTZbA?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjIiBT0l7I/AAAAAAAAADA/FnVhbRLxhg8/s288/IMG_1672.JPG" /></a> <a href="http://picasaweb.google.com/lh/photo/n1axj3eQPrQt8W3EWWUsQA?feat=embedwebsite" target="_blank"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TEjIi52q8NI/AAAAAAAAADE/b83-ioX0PDI/s288/IMG_1675.JPG" /></a><br /><span style="font-size:85%;">Click for full-size images.<br /></span><br />They make and sell over a dozen varieties of brats as well as a bunch of other freshly made sausages:<br /><a href="http://picasaweb.google.com/lh/photo/g8ISe_dkXODffGMEZrGAnw?feat=embedwebsite" target="_blank"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TEjIkLI1u_I/AAAAAAAAADI/a5GTP2rfK9s/s288/IMG_1676.JPG" /></a><a href="http://picasaweb.google.com/lh/photo/GGLi0ndd7xg68so3gMExMQ?feat=embedwebsite" target="_blank"><img src="http://lh4.ggpht.com/_KuxFFLSRgPQ/TEjIkwssv8I/AAAAAAAAADM/rXa2g8uVFIU/s288/IMG_1677.JPG" /></a><br /><span style="font-size:85%;">Click for full-size images.<br /></span><br />Now, I did feel like I had just gone through a bit of a goose chase over the past hour trying to get me some brats and drove a few miles out of my way to get to this place. However, I was not as despondent as Neil Page and I had a nice little chat with the cashier whose mannerism and voice accent was spot on for Edie McClurg, most notably in this clip:<br /><br /><span style="font-size:85%;">(NSFW language and LOL warning)</span><br /><object width="240" height="192"><param name="movie" value="http://www.youtube.com/v/US18DpeieVs&hl=en_US&fs=1?rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/US18DpeieVs&hl=en_US&fs=1?rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="240" height="192"></embed></object><br /><br />With brats, hard buns and horseradish mustard in the bag - mission was complete and back on the road for the 133 mile drive back home to McHenry. By the time we got home, I decided to save the brat grilling for the next day instead. Today's menu is super simple - brats and corn on the cob. I've grilled a lot of brats and sausages in my lifetime and I've almost always pre-cooked them by boiling them before finishing them on the grill. This time however my instructions were to place them on the grill, no boiling, no cooking in beer, just grill them.<br /><a href="http://picasaweb.google.com/lh/photo/IQC1bSEx8FOvCwVI_kg4bA?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjJUMsczDI/AAAAAAAAAFY/iophGW-9jL0/s288/101_0399.jpg" /></a><br />So that's exactly what I did, no arguments here:<br /><a href="http://picasaweb.google.com/lh/photo/sggKeSX3xLido89jcfcSZw?feat=embedwebsite" target="_blank"><img src="http://lh3.ggpht.com/_KuxFFLSRgPQ/TEjInbmB09I/AAAAAAAAADU/Zl9TAAAddTU/s144/101_0358.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/dPEFyWj67MMeRTLIl5XJhw?feat=embedwebsite" target="_blank"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TEjIonmHC5I/AAAAAAAAADc/GmOng-0UIa4/s144/101_0359.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/7iS5APyRedC0u9ISRUaVwA?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjIqBeoUoI/AAAAAAAAADg/L8iFIs9pc1A/s144/101_0360.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/L5Aok4P_W_rb777F1nT5Gg?feat=embedwebsite" target="_blank"><img src="http://lh4.ggpht.com/_KuxFFLSRgPQ/TEjIskDVhiI/AAAAAAAAADs/Hc8TbrL9hVc/s144/101_0363.jpg" /></a><br /><a href="http://picasaweb.google.com/lh/photo/xbPt9_fTKfkXxjI04fxWSw?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjI29ZJWvI/AAAAAAAAAEM/vzjZWkzu190/s144/101_0372.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/5ukoi5FblWfn7u_ayuPB-w?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjI-zTBbvI/AAAAAAAAAEg/ZCDo8R2S0MA/s144/101_0378.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/lk4WJPBeoJSvdCgQ6l3h3w?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjJC_ONBTI/AAAAAAAAAEs/kjmjUXJmP-k/s144/101_0384.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/ilXQT9zdEghYxXa_lO3N_A?feat=embedwebsite" target="_blank"><img src="http://lh3.ggpht.com/_KuxFFLSRgPQ/TEjJEmwMFWI/AAAAAAAAAEw/Otn-KCgqf4I/s144/101_0386.jpg" /></a><br /><span style="font-size:85%;">Click for full-size images.<br /></span><br />I will tell you that they took longer than 7-8 minutes to become fully cooked. These aren't pre-cooked brats, they are made with raw pork and beef. I cook hamburgers longer than 7 minutes, so I was in no mood for rare brats. Total cooking time was about 20 minutes on the lowest burner heat my gas grill is capable of. During the cooking, I prepared some yummy sauteed onions just to point of light caramelization:<br /><a href="http://picasaweb.google.com/lh/photo/_OtKYiRBWS7NpwfjVAmPaw?feat=embedwebsite" target="_blank"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TEjIroY7bJI/AAAAAAAAADk/jJ0ORut5SrU/s144/101_0362.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/uEE9-JchvlHlG4MGvmInwQ?feat=embedwebsite" target="_blank"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TEjIv-Y-70I/AAAAAAAAAD0/j1T6gtI5euM/s144/101_0365.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/oxmhfc-ZJZMr2qbofuZ_9A?feat=embedwebsite" target="_blank"><img src="http://lh3.ggpht.com/_KuxFFLSRgPQ/TEjIxtc4PjI/AAAAAAAAAD8/-Q-aylPMU-s/s144/101_0366.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/gNjzUoZhyAH5Yozri4yMvw?feat=embedwebsite" target="_blank"><img src="http://lh3.ggpht.com/_KuxFFLSRgPQ/TEjI0qzsjHI/AAAAAAAAAEE/Jlf_fOOeZ8I/s144/101_0369.jpg" /></a><br />And here's the finished product accompanied by horseradish mustard and genuine Larry's Hi-Lo Bakery Brat Buns:<br /><a href="http://picasaweb.google.com/lh/photo/HqNcUJe-qf0qfIkFgnTF9g?feat=embedwebsite" target="_blank"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TEjIuVEsCMI/AAAAAAAAADw/VZiECawzmTQ/s144/101_0364.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/q2FQBKD6u6JzRyZ7EUC0iw?feat=embedwebsite" target="_blank"><img src="http://lh4.ggpht.com/_KuxFFLSRgPQ/TEjI5PsrRVI/AAAAAAAAAEQ/4KUhgLesfbk/s144/101_0373.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/E01QzgxG-44lpcP8FZxFrw?feat=embedwebsite" target="_blank"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TEjI9QH4LzI/AAAAAAAAAEc/a3b81IStqzw/s144/101_0375.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/GyUtV1wuJxvlT6ue9DJrfg?feat=embedwebsite" target="_blank"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TEjJGTJUvkI/AAAAAAAAAE0/v33QHgpgE30/s144/101_0388.jpg" /></a><br /><a href="http://picasaweb.google.com/lh/photo/2LJz8Se11pbjLO6v982nWg?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjJKUPzUBI/AAAAAAAAAFA/ABwHrStQfzc/s144/101_0390.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/SM31zr61j2lUVIR7h8oH2g?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjJNNvQBEI/AAAAAAAAAFE/aa8cEZYCWsE/s144/101_0392.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/_Ap8vBbrv4SrSHfZjKyYhg?feat=embedwebsite" target="_blank"><img src="http://lh6.ggpht.com/_KuxFFLSRgPQ/TEjJRUhQ2dI/AAAAAAAAAFQ/St2NV_aOBuM/s144/101_0397.jpg" /></a><a href="http://picasaweb.google.com/lh/photo/7wV8le-0dCyr79Lg-mYZaA?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEjJSV6flUI/AAAAAAAAAFU/ePGPCBeXaZk/s144/101_0398.jpg" /></a><br /><br />Verdict? Best brats I've ever had, you betcha! ;)<br /><br />Guten Appetit.<br /><br />~ Johnny<br /><br />Oh, by the way, don't burn da brats, try your hand at flippin' dem:<br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,29,0" 20px="" 80px="" 10px="" 40px="" width="420" height="305"><br /><param name="movie" value="http://www.sheboyganpress.com/ic/bratgame/brat_game_v3.swf"><br /><param name="quality" value="high"><br /><embed src="http://www.sheboyganpress.com/ic/bratgame/brat_game_v3.swf" quality="high" pluginspage="http://www.macromedia.com/go/getflashplayer" type="application/x-shockwave-flash" width="420" height="305"></embed><br /></object>Chef Johnnyhttp://www.blogger.com/profile/16065780896646625869noreply@blogger.com0tag:blogger.com,1999:blog-1834936147071062842.post-8984178948045600212010-07-18T20:18:00.001-05:002010-07-19T00:49:40.844-05:00Fried Mozzarella SticksYee-haw. First post on my newly established blog. Here goes...<br /><br />Okay, I freely admit it. I'm a sucker for mozzarella stick appetizers. Pretty far from haute cuisine I know, but deep fried cheese of any type = bliss. Problem is that most joints only serve you a measly 5 sticks<span style="font-size:100%;"><sup><a href="#note1">1</a></sup></span> and I'm always left wanting more - "Oh excuse me waiter, err... server, err... Chad, Ashleigh or whatever your name is, I changed my mind. 86 the lasagna and please put me down for 4 more orders of mozza sticks instead." At least that what I <i>want</i> to say. Today, I addressed this frustration directly. I made a phenomenal mozzarella stick recipe in my home kitchen.<br /><br />Here's how it went down, but first here's a pic of the finished product:<br /><a href="http://picasaweb.google.com/lh/photo/_43FlK7dRSqvih32IoH0lw?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEOmGSCwHLI/AAAAAAAAABo/zG-jE_A_0SY/s288/Mobile%20Photo%20Jul%2018%2C%202010%206%2021%2001%20PM.jpg" /></a><br /><span style="font-size:78%;">Click to view full size.</span><br /><br />Can't you hear the sound of the full church choir singing a triple forte major chord in the background? Now, believe me I've baked dozens, if not hundreds, of store bought frozen mozza sticks<span style="font-size:100%;"><sup><a href="#note2">2</a></sup></span>, mostly between the hours of 1:00 - 4:00 am. And yeah, they do the job most of the time. However, today I wanted the real deal and had nothing but time on my hands.<br /><br />Since I do need at least a starter recipe for most new stuff I cook, I found recipes for both the mozza sticks and a very respectable marinara sauce.<br /><br />Marinara Sauce recipe here:<br /><span style="font-size:78%;"><a href="http://www.imafoodblog.com/index.php?blog=1&title=simple-marinara-sauce-recipe&disp=single&more=1&c=1&tb=1&pb=1" target="_blank">http://www.imafoodblog.com/index.php?blog=1&title=simple-marinara-sauce-recipe&disp=single&more=1&c=1&tb=1&pb=1</a></span><br /><br />Mozzarella Sticks recipe here:<br /><span style="font-size:78%;"><a href="http://allrecipes.com//Recipe/fried-mozzarella-cheese-sticks/Detail.aspx" target="_blank">http://allrecipes.com//Recipe/fried-mozzarella-cheese-sticks/Detail.aspx</a></span><br /><br />How fortuitous for me that I had most of the necessary ingredients and only had to make a couple of minor and reasonable substitutions.<br /><br />First, the marinara sauce. The recipe produces a lot of sauce, so I will portion and freeze whatever remains. I've found that tomato-based sauces will freeze just fine for about a month or two. Beyond that is quite variable. On hand, I had <a href="http://www.deifratelli.com/product_pages/28oztomatoes.html#p3" target="_blank">Dei Fratelli crushed tomatoes</a> and <a href="http://www.escalon.net/6in1.aspx" target="_blank">Escalon 6-in-1 ground tomatoes</a> - both 28 oz cans. I will likely do a future blog post devoted to various brands of canned tomatoes. Go ahead, laugh it up fuzzball. For dishes that are mostly tomatoes, it absolutely matters and you will thank me for learnin' you something about what to buy when you have a choice.<br /><br />Now it's time to prep the cheese sticks. I had a nice sized block of Caputo brand whole milk mozzarella in the fridge from <a href="http://www.joecaputoandsons.com/Algonquin.aspx" target="_blank">Joe Caputo and Sons</a>. Wasn't sure about the Italian bread crumbs, but score - had some in cupboard. Flour - check. Corn starch - check. Garlic salt - almost. Garlic powder and added a pinch of kosher salt to make up the difference. Eggs - check. Deep fryer - check. Vegetable oil - check.<br /><br />Are you ready, Steve? Uh-huh.<br />Andy? Yeah! Mick? OK.<br />Well alright, fellas, let's go!<br />And it turned into a fried cheese blitz...<br /><br />All prepped and ready to rock:<br /><a href="http://picasaweb.google.com/lh/photo/EBAY4_eDaVDoP8cgpEcsTA?feat=embedwebsite" target="_blank"><img src="http://lh4.ggpht.com/_KuxFFLSRgPQ/TEOmDRvHoZI/AAAAAAAAABo/4KkJ2nVNFG4/s288/Mobile%20Photo%20Jul%2018%2C%202010%206%2019%2024%20PM.jpg" /></a><br /><span style="font-size:78%;">Click to view full size.</span><br /><br />I read a comment that suggested to freeze the mozza before dredging, so I did. They weren't frozen solid, but they were definitely frosty:<br /><a href="http://picasaweb.google.com/lh/photo/3YBZvdp8plnfauE9jHTqug?feat=embedwebsite" target="_blank"><img src="http://lh5.ggpht.com/_KuxFFLSRgPQ/TEOmEC-5RpI/AAAAAAAAABo/yLEKyMWh26Q/s288/Mobile%20Photo%20Jul%2018%2C%202010%206%2019%2042%20PM.jpg" /></a><br /><span style="font-size:78%;">Click to view full size.</span><br /><br />I also followed the suggestion to double bread them, else the cheese might escape during cooking:<br /><a href="http://picasaweb.google.com/lh/photo/SMVM0d2atrgF-tWKRj-OSQ?feat=embedwebsite" target="_blank"><img src="http://lh3.ggpht.com/_KuxFFLSRgPQ/TEOmFAxnFxI/AAAAAAAAABo/e6PLGonYFoo/s288/Mobile%20Photo%20Jul%2018%2C%202010%206%2020%2006%20PM.jpg" /></a><br /><span style="font-size:78%;">Click to view full size.</span><br /><br />First batch of 4 ready to drop:<br /><a href="http://picasaweb.google.com/lh/photo/1DMqF9l9NVPz9W-KxrA6hA?feat=embedwebsite" target="_blank"><img src="http://lh3.ggpht.com/_KuxFFLSRgPQ/TEOmFvb5j3I/AAAAAAAAABo/TQ6XfYFF1eI/s288/Mobile%20Photo%20Jul%2018%2C%202010%206%2020%2025%20PM.jpg" /></a><br /><span style="font-size:78%;">Click to view full size.</span><br /><br />About 40 seconds later:<br /><a href="http://picasaweb.google.com/lh/photo/SaT4w-eh5LZ-omgn2lZQrw?feat=embedwebsite" target="_blank"><img src="http://lh4.ggpht.com/_KuxFFLSRgPQ/TEOmHKuAciI/AAAAAAAAABo/EvwFxwc0K8k/s288/Mobile%20Photo%20Jul%2018%2C%202010%206%2020%2043%20PM.jpg" /></a><br /><span style="font-size:78%;">Click to view full size.</span><br /><br />An amuse-bouche portion. Marinara topped with a sprinkle of parmesan:<br /><a href="http://picasaweb.google.com/lh/photo/utvSRkv5I-u1FvxKoBw_DQ?feat=embedwebsite" target="_blank"><img src="http://lh3.ggpht.com/_KuxFFLSRgPQ/TEOmHz4wZDI/AAAAAAAAABo/cYKm1IE9VxU/s288/Mobile%20Photo%20Jul%2018%2C%202010%206%2021%2018%20PM.jpg" /></a><br /><br />Alright, they look pretty good, but how did they taste? Bottom line: best I've ever had - period. Maybe it was the awesome cheese. Perhaps it was the top shelf Escalon tomatoes in the marinara or maybe the 1st use veggie oil in the fryer. Probably all of the above.<br /><br />What would I do differently next time? I'd use fresh chopped parsley instead of dried flakes and fresh minced garlic instead of prepared garlic from jar (I normally always have fresh garlic on hand, but do keep a jar in the fridge for just such an occasion). I would probably use more egg in the breading mixture and cut the water to just a splash rather than a 1/4 cup.<br /><br />I had about 7 sticks left over and so I decided to bread them up and then toss 'em back into the freezer for a later date. I'll be interested to see how they'll cook up straight from freezer to fryer.<br /><br />Thanks for reading and buon appetito!<br /><br />~ Johnny<br /><br />__________________________________________________<br /><br /><a name="note1"></a>1. 5 sticks?! Who in the hell ever thought this was a good quantity? I will venture to say that the majority of tables are deuces, 3's and 4's. How is 5 easily divisible? It's not. If it's a deuce, then you both happily eat 2 sticks each then there's the last one... Offer it up to your partner? Split it in half? Say you don't want it with a tone that says otherwise? Odd numbers of any appetizer is just a bad idea. Put 6 or 8 of them on the damn plate! Better yet, make it an even dozen.<br /><br /><a name="note2"></a>2. Frozen varieties: <a href="http://www.farmrichfun.com/101/product-detail/cheese-sticks.php" target="_blank">Farm Rich Cheese Sticks</a> are some of the better ones out there and I would not hesitate to recommend these. On the flip side, I've suffered through TGI Friday's frozen mozzarella sticks. Here's <a href="http://www.associatedcontent.com/article/1302959/review_tg_i_fridays_frozen_mozzarella.html?cat=51" target="_blank">a brief review that I mostly agree with</a>. Also, someone took the time to <a href="http://heretoeat.blogspot.com/2006/12/tgi-fridays-mozzarella-sticks.html" target="_blank">blog about how crappy these cheese sticks were</a>.Chef Johnnyhttp://www.blogger.com/profile/16065780896646625869noreply@blogger.com5tag:blogger.com,1999:blog-1834936147071062842.post-88482948157308850662010-07-18T19:38:00.000-05:002010-07-18T19:48:17.965-05:00Welcome - First Post!So, I've been randomly posting photos of my creations with brief descriptions up on Facebook for the past little while, but I figured I would be better off with a blog instead. Thanks for stopping by and I'll try to keep things fresh, just like all of my recipe ingredients. ;)<br /><br />Buon Appetito.<br /><br />~ JohnnyChef Johnnyhttp://www.blogger.com/profile/16065780896646625869noreply@blogger.com1