08/24/16

Super Simple Broccoli-Tomato Salad

Super-Simple Broccoli-Tomato Salad

Sometimes you just need something simple, healthy, and fast, without all the chefy froo-froo. THIS, is one of those dishes. Crunchy and bright, sweet and tangy, this uber-easy salad is short on prep-time and big on flavor.

SO refreshing after a long, hot day!

TIP: Want to make it a meal? Grab a rotisserie chicken, allow to cool, and toss equal parts chopped thigh meat and breast into your salad (increase the amount of dressing by 1/3, if you do this).

Super-Simple Broccoli-Tomato Salad

1 large head broccoli, cut into florets
1 small sweet onion, chopped
2 cups cherry tomatoes
1/2 cup mayonnaise
1/3 cup white sugar
3 Tbs. rice vinegar, unseasoned
1 Tbs. toasted sesame oil
1 tsp. coarse black pepper

Combine broccoli, onion, and tomatoes in a bowl.

Whisk mayonnaise, sugar, oil, pepper, and vinegar together in a bowl until dressing is smooth; pour over broccoli mixture and stir to coat.

Optional additions:
1 cup craisins
8 slices cooked bacon, crumbled
1/4 cup sunflower seeds, salted

Enjoy!

Chef Perry
www.joinmykitchen.com

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08/10/16

Sweet Butter Rum Plantains

Butter Rum Plantains Recipe

Ever see those funny-looking bananas at the grocery store and wonder what the heck they were?

Those aren’t bananas at all…they’re plantains, and whether served savory or sweet, they’re crazy delicious! More starchy and less sweet than bananas, plantains are a staple food in the tropical regions of the world (West and Central Africa, Central America, the Caribbean islands and northern, coastal parts of South America), and are treated in much the same way as potatoes and with a similar neutral flavor and texture.

Though typically eaten as a savory snack, or mashed into a starchy filler, I can take my plantains either direction, and when going to the sweet side…this is my favorite.

Chef Perry’s Butter Rum Plantains

  • 1 C dark rum
  • 1 C dark brown sugar
  • Salt
  • 2 Tbs butter, diced
  • 1/4 cup peanut or coconut oil
  • 6 very ripe plantains
Unripe Green (for tostones), vs. Ripe Black Plantains

Unripe Green (for tostones), vs. Ripe Black Plantains

Peel and slice plantains on the bias, 1/2-inch thick. Plantains should be very ripe (almost black.) Green plantains are much more starchy, and not as sweet. Green plantains are best for one of my favorite savory snacks, tostones.

In a heavy skillet, melt the butter over medium heat. Add half of the plantains and fry them in a single layer for about 4 minutes on each side.

Remove with a slotted spoon and keep warm in a bowl. Repeat.

Sautéed Butter-Rum PlantainsDrain and wipe oil from the same pan, combine the rum, brown sugar, butter, and salt. Stir over medium heat until the sugar has dissolved, then bring the mixture to a vigorous boil.

Cook for 2 minutes, until slightly thickened.

Return the plantains to the pan and stir to coat them evenly with the sauce.

Allow to cool slightly, and serve.

Plan on one plantain per serving

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08/1/16
How to reheat an IN-N-OUT burger

How to reheat an IN-N-OUT (or any) Burger

In N Out Burger Double Double

Had the good fortune to stop at the Medford, Oregon IN-N-OUT Burger last night on our way home from the International Food Blogger Conference in Sacramento.

I, of course, grabbed a half dozen extras to bring home for the fam. When I finally rolled in around 1am, I was too exhausted to eat, so the whole box went into the fridge for later, and I collapsed into bed.

This morning, I posted a picture of my treasure on Facebook, and a friend of mine replied, Hamburgers taste horrible after being refrigerated.

To which I replied, “Not if you know how to reheat them, they don’t.

In retrospect, I realized (as  I often do…) that my knee-jerk response, while correct, was a little snarky and not particularly helpful. Also that, while perhaps a bit of a buzz-kill, my friend was technically correct ~ a cold, congealed burger is a pretty awful thing.

God doesn’t want that.

So, in the sincere hope that nothing as glorious as a Double Double Animal Style is ever eaten chilled, or even worse, microwaved, I give you…

How to reheat an IN-N-OUT Burger

How to reheat an IN-N-OUT Burger

First of all…never, EVER, reheat a burger fully assembled!

Microwaving is about the worst thing you can to to both ground-beef, and lettuce. The way the microwave works in by causing water molecules to vibrate at high speeds until they get hot. This is an instant method for draining all the good juices out of a burger patty, as well as rupturing the water-holding cells in your lettuce, turning it into limp, gray, sludge.

  1. Take the veggies off and put them back in the fridge. If you can’t replace them with fresh, shock them in a little ice water just before serving (be sure to pat them dry.) This will crisp them back up…some.

How to reheat an IN-N-OUT Burger

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  1. Seal the buns, single layer, in a zip bag, and set aside at room temp.

How to reheat an IN-N-OUT Burger

3.  Heat 1/4 inch of chicken stock or water in a microwave-safe container (with a lid) big enough to lay   the burger/cheese patties in a single layer. Heat the liquid until steaming, then set the patties in (liquid should not cover, just be on the bottom). Set the bagged buns on top. Place the lid on and set aside for 2-3 minutes.

 

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How to reheat an IN-N-OUT Burger

IMG_1536

  1. If the buns are soggy out of the fridge, you can toast them, cut sides down, in a dry pan first (optional), or if they’re just plain cheap burger buns, use fresh one (they’re like 8 for a dollar, you cheap bastard…)
  1. When meat has heated through, and the cheese is soft, drain the patty on a paper towel, reassemble and enjoy!

How to reheat a hamburger

You can do the same in a liddled skillet. Just make sure it’s off the heat (move to a cold burner) before adding the meat.

How to reheat a hamburger

Personal opinion: ANY hot sandwich, once assembled, should be wrapped fully in foil and allowed to “rest” at least 5 minutes.