|Free Coffee at McDonald's|
|Free Coffee at McDonald's|
|Chipotle Mexican Grill|
|(a) Your standard burrito at Chipotle|
|(b) The burrito bowl at Chipotle|
|July 29: National Chicken Wing Day|
|June 12: National Peanut Butter Cookie Day|
|Korean Style Beef Short Ribs (Kalbi)|
|Flanken Cut Beef Short Ribs purchased from the Asian Market.|
|Beef Short Ribs for Kalbi|
|Thin Slices of Beef Short Ribs cut Flanken Style|
|Beef Short Ribs in English Cut Fashion|
|Untoasted Sesame Seeds|
|Toasted sesame seeds for garnishing your kalbi. Note the darker color of the toasted sesame seeds.|
Because these short ribs are quite thin, it doesn't take long for them to fully cook so be sure to not overcook them, yet you also don't want them to be rare. Even though they can get overdone quickly, these short ribs are, as mentioned earlier, rather forgiving. Sometimes you like to get a nice carmelized char on the surface because the burnt edges of the meat give you an added flavor which you can easily attain when grilling over an open flame. I first tried this recipe in our stove top grill, but I would imagine it would be just as good if you did this on an outdoor grill (your standard Weber kettle grill would do just fine). Because these ribs are very easy to prepare and cook, it's an ideal dish to bring for picnics, camping, and even tailgating at football games.
|Marinating your kalbi for a few hours.|
- I like to add toasted and crushed (in a mortar and pestle) sesame seeds to the marinade.
- Save some uncrushed toasted sesame seeds to go along with the green onions as garnish.
- I like to use a kiwi if I don't have an Asian pear available. The kiwi or pear adds a little bit of sweetness to what is otherwise a savory dish.
1. Toast sesame seeds on a skillet until golden in color and fragrant. Crush 2 tablespoons of the sesame seeds in a mortar and pestle and set aside.
2. Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients [including the crushed sesame seeds]. Transfer beef into a large sealable freezer bag or container. Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
3. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions [and the teaspoon of toasted sesame seeds], if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
|Video: Judiaann Woo shows Bobby Flay how to make Korean beef short ribs called kalbi|
|Green Peas: Healthy and Good for You|
|America's Test Kitchen Memphis Barbecued Ribs sliced|
|Dry Rub for America's Test Kitchen Memphis Style BBQ Ribs|
|Just added dry rub on your ribs.|
When you remove the ribs from the oven, your ribs should have a nice crisp bark on the outside while still being moist and tender on the inside due to the long smoking process on low heat. The bark on the surface and the juicy inside give a nice contrast to your ribs. No one likes tough ribs or any tough meat for that matter. In general it is quite easy to overcook meat, but luckily if you follow the steps from America's Test Kitchen you can achieve tender fall off the bone ribs for your outdoor party. If you don't have an oven (ie if you're camping, picnicking, or tailgating at a football game), don't worry. This recipe still works in the absence of an oven. Just continue smoking on the grill instead until your ribs reach the desired temperature.
|Memphis Style BBQ Ribs ready to be sliced and eaten.|
- You don't need an expensive smoker to make this recipe. All you need is a regular Weber kettle grill and an oven.
- I like to use smoked paprika instead of sweet paprika because I like the additional smokiness of the smoked paprika better.
- Be sure to remember to remove the membrane of the ribs before applying the dry rub. Look up how to remove it if you don't know how.
1. Combine the dry rub ingredients in a ball. Place the racks on a rimmed baking sheet; firs, remove the thin membrane on the bottom side of the ribs and sprinkle the rub on both sides of each rack, rubbing and pressing to adhere. Set the racks aside while preparing the grill.
2. Soak the wood chips in water for 30 mins and drain. Combine the vineger and apple juice in a bowl; set aside. Open the top and bottom vents halfway and arrange 15 unlit charcoal briquettes evenly on one side of the grill. Place a 9x13in disposable aluminum pan filled with 1 inch of water on the other side of the grill. Light a large chimney starter filled one-third with charcoal (about 33 briquettes) and allow to burn until the coals are half coated with a thin layer of ash, about 15 min. Empty the coals into the grill on top of the unlit briquettes to cover half of the grill. Sprinkle the soaked wood chips over the coals. Set the cooking grate over the coals, cover the grill, and heat the grate until hot, about 5 min. Use a grill brush to scrape the cooking grate clean.
3. Place the ribs, meat side down, on the grate over the water pan. Cover the grill, positioning the top vent over the ribs to draw smoke through the grill. Cook the ribs 45 min, adjusting the vents to keep the temperature inside the grill around 250-275 degrees. Flip the ribs meat side up, turn 180 degrees, and switch their positions so that the rack that was nearest the fire is on the outside. Brush each rack with 2 tbsp of the apple juice mixture; cover the grill and cook another 45 min. About 15 mins before removing the ribs from the grill, adjust an oven rack to the middle position and heat the oven to 300 degrees.
4. Transfer the ribs, meat side up, to a wire rack set over a rimmed baking sheet; pour 1.5 cups water into the bottom of the baking sheet. Brush the top of each rack with 2 tbsp more apple juice mixture; roast 1 hr. Brush the ribs with remaining apple juice mixture and continue to roast until the meat is tender but not falling off the bone and the thickest part of the roast registers 195-200 degrees on a food thermometer. Transfer the ribs to a carving board, tent loosely with foil, and let rest 15 min. Cut the ribs between the bones to separate and serve.
|Video: Bridget Lancaster shows Chris Kimball how to properly make traditional Memphis style Barbecue Ribs on America's Test Kitchen|
|A typical Caesar salad you would see at home or at a restaurant|
|America's Test Kitchen Broiled Salmon with Mustard and Crisp Dilled Crust|
|Sockey salmon from Trader Joe's|
|Salmon seasoned with salt and pepper before adding the mustard, potato chip, and herb crust.|
|The crust to be added to your salmon: a mixture of potato chips, dill, toasted breadcrumbs|
|Broiled salmon meal with asparagus and white rice.|
- Use Sea Salt Kettle Chips and Grey Poupon Dijon mustard.
- Run your fingers along the edge of the fillet to find any bones to be removed.
- Depending on the size of your fillet, adjust the amount of time in the oven since you don't want your salmon to overcook and dry out.
- When your salmon is under the broiler, keep an eye on it to make sure the dill/mustard crust doesn't get burned.
- I cut the mustard from 3 tablespoons to 2 tablespoons.
1. Adjust one oven rack to the top position (about 3 in from the heat source) and the second rack to the upper-position; heat the oven to 400 degrees.
2. Pulse the bread in a food processor to fairly even 1/4 in. pieces about the size of Grape-Nuts cereal (about 1 cup), about ten pulses. Spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 min. Toss the dill, crushed potato chips, and bread crumbs together in a bowl and set aside.
3. Change the oven setting to broil. Cut a piece of heavy-duty foil 6 in. longer than the fillet. Fold the foil lengthwise in thirds and place lengthwise on a rimmed baking sheet; position the salmon lengthwise on the foil, allowing the excess foil to overhang the baking sheet. Rub the fillet evenly with the olive oil; sprinkle with pepper and salt. Broil the salmon on the upper rack until the surface is spotty brown and the outer half inch of the thick end is opaque when gently flaked with a paring knife, 9-11 min. [11 mins seemed to overcook the fish while 9-10 minutes seemed more appropriate]. Remove the baking sheet from the oven, spread the fish evenly with the Dijon mustard, and press the bread-crumb mixture onto the fish. Return the baking sheet to the lower oven rack and continue broiling until the crust is deep golden brown, about 1 min. longer.
4. Grasping the ends of the foil sling, lift the salmon, sling and all, onto a platter. Slide on offset spatula under the thick end. Grasp the foil, press the spatula against the foil, and slide it under the fish down to the thin end, loosening the entire side of fish. Grasp the foil again, hold the spatula perpendicular to the fish to stabilize it, and pull the foil out from under the fish. Wipe the platter clean with a damp paper towel. Serve salmon immediately. [All I do from this step is lift the sling/salmon and place them on the serving tray with the foil when serving to family (they don't mind the presentation)]
|Video: Julia Collin Davison shows Chris Kimball how to make Broiled Salmon with Mustard and Crisp Dilled Crust on America's Test Kitchen|
|Chocolate Chip Cookie Made from Scratch|
I know everyone has their favorite chocolate chip cookie recipe, and I'm not going to say that one is better than the other. In fact, there are just so many good recipes for chocolate chip cookies that it's nearly impossible to determine which one is the best. I personally like the thick and chewy chocolate chip cookie recipe from America's Test Kitchen (season 1, episode 10: Cookie Jar Classics) which is surprisingly similar to Jaay Dunlap's Best Ever Chocolate Chip Cookie recipe which appeared on JustBaking.net in November of 2006. With Valentine's Day about a week away, you can bake a batch of these thick and chewy chocolate chip cookies for your significant other. I know that's what I'd do for her. You can put them in a nice tin, tie a red ribbon or bow around it, and give it to her after your date night. I doubt shaping them into heart shaped cookies will work, so just shape them the way you normally would.
|Enjoy your freshly baked chocolate chip cookie with a glass of milk.|
|ATK Thick and Chewy (L) and Tollhouse frozen dough (R) baked under the same conditions.|
Now I've been baking for awhile now and I've made banana nut bread, apple turnovers, blueberry muffins, blueberry scones, focaccia bread, lemon bars, and chocolate cake, but I've never made cookies. Making the cookie dough is probably the easiest dough you'll ever have to make - you just mix everything together using a stand mixer. Sometimes I like to use 1 cup of bread flour and 1 cup of AP flour because the extra protein found in bread flour helps to develop more gluten which would make for an even chewier cookie. Experiment between using different ratios of all purpose and bread flour and see the differences and determine which works best for you.
|Use a stand or hand mixer to mix your cookie dough.|
|Your cookie dough should be very thick in texture.|
When you add the chocolate chips, don't mix it too much using the mixer. The mixer paddle will break up some of the chips, so just use the mixer for only a few seconds when incorporating the chocolate chips and mix the rest by hand. I also like adding a cup to a 2 cups of chopped walnuts to the cookie dough. The nuts tempers the sweetness from the sugar and chocolate chips.
I use a #16 (2.75 oz) scoop from Sur La Table (they have various sizes of scoops) and I level it off meaning that I only use enough cookie dough per cookie that would fit inside the actual ice cream scoop - nothing more. What you have is a half sphere of dough. I then shape it into a sphere. Most people at this point would place the ball of dough on the cookie sheet, but I don't. I squish the dough ball so that I have a disk of dough about a half inch thick (this method usually produces 2 dozen cookies that are about 3 inches in diameter from this recipe). What you get is a better shaped cookie that is consistently thick and even throughout the cookie. I find that cookies that come from a dough ball tend to be very "mound like" - very thick in the center and quite thin at the edges which causes uneven cooking in the oven.
|Use an ice cream scoop for uniform size cookies.|
|Most people form dough balls to make cookies.|
|But I prefer forming dough disks instead of balls when making chocolate chip cookies.|
Sometimes, I'll make the dough a day before baking and leave it in the refrigerator overnight (or sometimes anywhere from 24-36 hours) because a chilled dough will prevent a cookie from thinning out too much. That and it allows the flavors of the dough to come together and develop a more complex flavor profile. I also like using a pizza pan to bake the cookies because pizza pans tend to be very thin and heat up quickly. If you're using a thick baking sheet, it will take forever for the bottom and inside of the cookie to bake such that the top will be overdone before the center and bottom gets done.
|Chocolate Chip Cookies hot out of the oven and being cooled.|
Now I know it's very tempting to eat a cookie right out of the oven, but I implore you to avoid doing so. You have to let it cool. The reasons are twofold: first, the cookie will break apart. You have to allow the cookie to set which it will do in time. But even more importantly, you have to let it cool down to really enjoy your cookie. This sounds rather counter intuitive since it tastes the best when warm and fresh out of the oven right? Yes they do, BUT.......all chocolate chip cookies do - even the awful ones. When you eat a cookie right out of the oven, it's almost as if your taste buds are biased. The true test of the flavor of a chocolate chip cookie comes when it is cool. A really good cookie will still taste good when not warm. And a REALLY good chocolate chip cookie will still taste good a day after it's baked.
- Use Guittard or Ghirardelli (Guittard is better) semisweet chocolate chips. Please don't use M&M's...I cringe every time I see a chocolate chip cookie with M&M's instead of chocolate chips.
- Use a #2 scoop to portion out your dough and shape them into disks instead of spheres.
- A cup to 2 cups of chopped walnuts is optional and is added along with the flour.
- I use 1 tablespoon of vanilla instead of 2 teaspoons.
- I use dark brown sugar instead of light. Dark brown sugar gives a greater depth of flavor than light brown sugar and supposedly it makes for a chewier cookie.
- Use a thin cookie sheet. Don't use anything too thick since it'll take longer to heat up and for your cookies to properly bake.
- Enjoy these cookies with a tall glass of milk or perhaps coffee with dessert.
|Cook up some romance on Valentine's Day with these chocolate chip cookies...Enjoy!|
1. Adjust the oven racks to the lower-middle and upper-middle positions and preheat the oven to 325°F. Line 2 large baking sheets with parchment paper.
2. Whisk the baking soda, salt, and flour in a bowl and set aside. [I sift these ingredients]
3. In a standing mixer fitted with the paddle attachment, beat the (melted) butter and sugars at medium speed until smooth, about 1 min. Add the vanilla, egg, and egg yolk and beat on medium to low speed until fully incorporated, about 30 seconds, scraping down the bowl and beater as needed with a rubber spatula. Add the dry ingredients (and chopped walnuts) and mix on low until combined, about 30 seconds. Mix in the chocolate chips until just incorporated.
4. Divide the dough into 18 portions, each about half a cup, and roll them between your hands into balls. Holding one dough ball with your fingers, pull the dough apart into 2 equal halves. Rotate the halves 90 degrees and, with the jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the cookies on the baking sheets, spacing them about 2.5 inches apart.
5. Bake until the cookies are light golden brown and the edges start to harden but the centers are puffy and still soft, 15-18 mins [every oven is different but it took me 18 mins], switching and rotating the baking sheets halfway through the baking time. Allow the cookies to cool.
|Video: America's Test Kitchen version of a Thick and Chewy Chocolate Chip Cookie|
madeinmykitchen is a blog about anything food, cooking, and kitchen related. You can find a particular recipe review for your favorite dish, product review for a new kitchen gadget, how-to video to make your favorite dish, etc. Visit us if you're a foodie, a chef, a home cook, or you just like to eat good food and are a big fan of America's Test Kitchen (ATK), Cook's Country, or Cook's Illustrated.