Smashburgers

She was the first GM of the first Shake Shack. That’s serious credentials.

Highlights

  • ground chuck: 20% fat

  • 1lb, divided into 4 pieces.

  • shaggier/craggier/cracked is better (gives crunch and releases juices)

  • potato bun (recommended Martin’s potato bun). Hawaiian roll ok. toast the bun.

  • season meat after forming balls, before smashing.

  • special sauce: ketchup, mayonaise, mustard, grated onion or pickle jiuce.

  • smash on the griddle, just one side.

  • don’t mess with the burger, just watch the edge. look for juices to start to appear on top (fat rendering pushing it up). turn the spatula over.

Blue Ribbon Fried Chicken

From blue ribbon restaurants, Northern Fried Chicken

Highlights

  • don’t season chicken, drench in egg whites (10-15 seconds). These bond with the skin of the chicken.

  • Flour mixture: matzo meal (bread with no leavening, used for crackers/matzo balls) mixed with flour. evenly coat.

  • soy oil - 375 degrees.

  • breast 12 minutes, leg 8 minutes. read with thermometer at least 165 degrees. When they float, they are close to being done. drain.

  • season: paprika, cayenne pepper, onions, parsley, basil, thyme, garlic. serve with honey.