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With all of the candy floating around this time of the year, chef Burke shows us how he puts it to good use
What candies would you use in a panna cotta recipe?
With so much candy being passed around on Halloween, it’s only natural for me to start to think of ways I can use it in my kitchen. Making candy or cooking with candy can be intimidating to many people because they’re not sure what’s in them and what effect they’ll yield, but I’ve thought of some pretty simple ways to incorporate them into my favorite dishes. Here are three of my favorite ways to use candy during the Halloween season.
A lot of people think making lollipops is a scary process, requiring candy thermometers and scalding, sticky liquids, but I figured out an easy way to not only make lollipops but use them in the process. To make my own lollipops, I’ll take leftover pops or hard candies and smash them up. Then, I’ll lay sticks on a baking sheet and sprinkle the smashed candies on top. To melt the candies, just place them in a 300-degree oven for about five to seven minutes. This is a really fun process to do with kids because you can experiment with different flavors, using green apple candies with butterscotch, or strawberry with root beer flavored ones.
If you can resist finishing off every last Milky Way bar and Snickers you see this Halloween, a fun way to use them in your cooking is to add them to one of your favorite bread pudding recipes. Just chop them up into bite-sized pieces and stir them into the pudding to give it a unique and new taste.
These are around all year long, but are a favorite during the fall months when butterscotch is a common craving. I like using butterscotch candies in a traditional panna cotta recipe.
Click here to see chef Burke's Butterscotch Panna Cotta Recipe
My favorite part about jelly beans are the presentation, because of the many different colors found in a bag. I like using jelly beans as a vessel for serving dessert. I’ll lay different colors out on a plate and microwave them until they melt. Once cooled and hardened, it’s a great and colorful way to serve an ice cream sundae or a piece of cake.
David Burke is a world-renowned chef and restaurateur. To learn more about him, his website and his Facebook page, and follow him on Twitter @ChefDavidBurke.
Chef David Burke’s Halloween Creations - Recipes
The InMarket Holiday Cooking Series
Featuring Top Celebrity Chef David Burke
Join InMarket and Chef David Burke for an exclusive, online cooking event showcasing Chef Burke's best holiday meals including appetizers, a main course, desserts, and more!
Wednesday, July 29, 2020 – 6:30 PM EST
It’s been a tough year, so we’ve planned this fun event as our gift to you to take some time to celebrate the Moments that matter. Join us as we share our recipe for success for this coming holiday season and cook up some classic holiday fare.
Space is limited, so reserve your spot with Chef David Burke today and you too can become a top Chef Master!
Fueled by passion, grit, and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine.
At just 26, Burke’s kitchen mastery won him the executive chef position of New York City’s legendary River Cafe. While there, he became the first American ever to win the prestigious Meilleurs Ouvriers de France Diplome d’Honneur, cementing his reputation as a leading international chef. He subsequently won Japan’s Nippon Award for Excellence, the Robert Mondavi Award of Excellence and two nominations for James Beard Best Chef. Burke was also awarded a coveted three-star New York Timesreview for the River Café and later became a familiar guest on TV’s Top Chef.
Make sure to include your home address for a special holiday treat from InMarket and Chef Burke!
My Own Little Playground
Apples are the craze during the fall season. You have the classic red, Granny Smith, Gala, Golden, Fuji, and more. From the red to the golden yellow, the sight of an apple shows us fall has arrived. Not only does this fall fruit taste great off the branch, but it serves as one of pie’s best fillers.
Apple pie has always been an age-old favorite, dating back to 1390. The first-ever recorded apple pie recipe was created by the Master Cooks of King Richard II. Back then, sugar was scarce and pie crusts were not intended for eating, but just for storage. In the last 600 years, apple pie has had a major makeover with sweet sugars, delightful spices, and flaky crusts. Since 1390, we’ve seen traditional apple pies, French apple pies, and apple pie “à la mode” (popularized in the 1890s by Charles Watson Townsend after a trip to New York). Apple pie may not have originated in America, but it will always be an American favorite.
Salty Caramel Apple Pie
Nothing says “Autumn” quite like a homemade apple pie! In this caramel apple recipe, the apple remains the star of the show but, in a wild-card move, I’ve added fleur-de-sel to bring out the robust, hidden flavor notes of the fruit’s natural sweetness. Enjoy!
Here’s a fantastic pie from Tate’s Bake Shop, located in Southampton. The balanced combination of tart filling and sweet crunchy topping in this apple crumb pie is excellent. If you like your pie less sweet, leave off the crumb topping and top the filling with pie pastry for traditional apple pie.
Apple Pie with Cream Cheese Pie Crust
Here it is, the pie I made earlier this week with cream cheese and apples picked at a friend’s wedding in Santa Cruz. I ended up taking this apple pie to my office after I photographed it, and there wasn’t anything left on the plate by the time I came back 15 minutes later.
Ah, McDonald’s apple pies – we liked you better when you were fried, but we also understand why that can’t be anymore. Ever since McDonald’s started transitioning their menu to target a nutritionally conscious crowd, we’ve had to settle for our dessert pies un-fried, which are technically turnovers, baked but still delicious. Introduced in the late 1960s, these small dessert treats were hits immediately. There’s nothing more American than hamburgers, fries, milkshakes, and pies – and you can find them all under the golden arches.
Bacon Weave Apple Pie
This recipe brings apple pie to the next level and gives the dessert a meaty upgrade. We took an American classic and added sweet flavored bacon inside the pie, added it to the crust, and made a deliciously beautiful bacon-weaved top.
Cheddar Cheeze-It Apple Pie Recipe
Adapted from one of chef David Burke’s creations, the original version of this recipe already had Cheddar cheese in it, but we gave it an extra dose with Cheez-It crackers.
Baby Rack of Lamb with French-fried Shepherd’s Pies
Serving: 4 Print Baby Rack of Lamb with French-fried Shepherd’s Pies By Great Chefs February 1, 2014 In this delicious pairing of lamb dishes, a simple rack is complemented by shepherd’s pies baked inside a ring of French-fried potatoes. The pies are not easy to make, however, and the method given comes after much experimentation, [&hellip]
Parfait of Tuna and Salmon Tartares with Osetra Caviar and Crème Fraiche
Serving: 4 Print Parfait of Tuna and Salmon Tartares with Osetra Caviar and Crème Fraiche By Great Chefs February 1, 2014 Towers of tuna, salmon, capers, caviar roe, and crème fraiche make elegant but relatively simple appetizers. Chef David Burke, one of the most creative chefs on the culinary scene, called this dish “one of [&hellip]
Corn Flan with Smoked Salmon and Herbed Potato Chips
Serving: 6 Print Corn Flan with Smoked Salmon and Herbed Potato Chips By Great Chefs February 1, 2014 Corn is a popular vegetable among young American chefs, because of its indigenous roots and also because of its versatility. In this recipe, a corn custard is served in an egg shell and topped with smoked salmon. [&hellip]
#BaconLoversDay Culinary Council Recipe: David Burke’s Clothesline Candied Bacon
It’s Bacon Lovers Day, and there’s no other way to celebrate than by making Culinary Council Member Chef David Burke’s famous Clothesline Candied Bacon that we serve in Pinnacle Grill. From the moment you smell the aroma of the bacon and see the delicious candied strips hanging from the clothesline, you’ll know you’re in bacon heaven! Don’t worry if you don’t have a mini-clothesline at home … you can just serve on a plate and enjoy!
Bacon slab – skin removed and cut lengthwise in 12 strips at 1/4 inch each
1 1/4 cup Maple syrup
3 tablespoons Dijon mustard
1 tablespoon Mustard powder
1 tablespoon Orange zest
3 tablespoons Coarse black pepper
Lemons – sliced into wedges
Pickles — cut into long wedges, one per portion
Rosemary — small bunches for garnish
Remove the skin from the bacon slab and slice the bacon lengthwise into strips.
Place all marinade ingredients in a pot and simmer until they are combined and the dry ingredients have dissolved. Allow the mixture to cool down.
Dip each slice in the marinade to fully coat both sides and let it rest to flavor in the refrigerator for one day.
Remove bacon slices from marinade, place them on wire racks with sheet pan underneath to catch any drippings and bake in a preheated oven at 350F until caramelized, around 12 minutes. If more color is needed, bacon can be finished on a flat top grill.
Use the clothesline pins to hold the bacon upright. Place a pickle wedge under the bacon and torch the bacon as needed. Garnish with rosemary, lemon wedges and serve.
What Stirred Young Chefs to Excel
STARS are born, it is often said. But great chefs are made. It is only after the pressure of performing at a consistent level of excellence for knowledgeable patrons and demanding head chefs that a young chef becomes a star.
Here is one stargazer's report about New Jersey's culinary constellation and how brightly it shines.
James Laird, Serenade in Chatham
James Laird, 32, started out needing to make money. At 14, he began his workday at 6 a.m. by cleaning a restaurant's kitchen and salad bar. He learned to cook eggs, hash browns and hamburgers.
Two years later, he got a job as a busboy at Bocca, a 70-seat Italian restaurant in his town of Middlesex. He asked the chef if he could work in the kitchen. He peeled garlic, washed spinach and made tomato sauce. But it was the owner, only a decade older than he was, who made an indelible impression.
''I wanted to emulate him,'' Mr. Laird said. ''He had nice clothes, pretty dates and a nice car.''
One day the owner took him to an Italian restaurant in New York City for lunch. The chicken dish he ordered came Frenched, a culinary term for the chicken breast served with the first joint of the wing bone attached. The boy, who had grown up on chicken cutlets, had never seen such a presentation. He had the breast wrapped and carried it back to his chef. The chef explained how the chicken breast was prepared. Mr. Laird was hooked.
He switched courses in high school so he could work afternoons at La Fontana, a highly regarded Italian restaurant in New Brunswick. After graduation, he enrolled at the Culinary Institute of America, in Hyde Park, N.Y.. The school's program requires a 16-week work program after the first year. Mr. Laird got a job at the River Café in Brooklyn.
He stayed there for nine months, often working from 7 a.m. until midnight under the direction of David Burke, the chef. Middlesex was too far to drive after those long days, so he slept in his car on a Brooklyn side street. As he was about to return to the institute, his instructor told him of a summer job in Sicily.Soon he was in Taormina, cleaning and cooking fish, learning how to make risotto and pastas, and preparing vegetables at La Giarra restaurant. He got room and board, but no pay. He was 19.
After graduating from the culinary institute, Mr. Laird went to Manhattan. He got a cooking job at Aureole, a top restaurant owned by Charlie Palmer, a former chef of the River Café. On his first day he became dehydrated while cooking lunch over the wood-burning grill and two ranges. After he gulped down a jug of water after lunch, he immediately vomited into the nearest trash can. Lesson learned: sip water regularly.
In 1992, after one year at Aureole, he accepted an offer to be the assistant pastry chef at the new, elegant Lespinasse in Manhattan. With a year of pastry experience added to his cooking skills, he turned his attention to his home state.
Knowing the reputation of the Ryland Inn and its chef and owner, Craig Shelton, Mr. Laird accepted an entry-level cook's position. In the next three years, he rose to sous-chef, or second chef took a leave for six months to cook without pay in France and married Nancy Sheridan, another chef working at the Ryland Inn.
On Halloween 1996, at 27, Mr. Laird and his wife served the first dinner in Serenade, their restaurant in Chatham. Four years later, the prestigious James Beard Foundation selected him as one of the rising chefs in America, and Robert Mondavi went to Serenade to award him the Robert Mondavi Winery Culinary Award of Excellence. Mr. Laird was the first New Jersey chef to receive it.
''We could make a lot more money doing something else,'' he said, 'ɻut this is what we love to do.''
Ryan Sherman, Sinclaire's in Millburn
When Ryan Sherman was 16, he was smitten by his first kitchen job, and by the chef. ''I thought he was the coolest thing, all the energy and excitement,'' he said.
A year at college brought Mr. Sherman to the realization that he wasn't ready for it. He went to Vermont, where he worked in restaurants and skied. A year in Vail, Colo., added more skiing and more restaurant work, including his introduction to fusion cooking, a style that blends European cuisines with Asian ingredients.
At 20, he returned to Vermont and began to take cooking seriously. As he worked in local restaurants, he began reading about food and exploring Asian products, eventually enrolling in the New England Culinary Institute. After classes and on weekends, he cooked in a restaurant under the direction of David Hoene, the chef who taught him how to butcher meats, make sauces, use organic foods and prepare seasonal dishes. ''He was just as good as any top chef in New York, but he never needed the spotlight,'' Mr. Sherman said.
After graduating, Mr. Sherman went to New York and became the assistant sommelier at Gramercy Tavern with Tom Colicchio, the chef and owner and his fishing buddy. Nine months later he bought Sinclaire's seafood restaurant in Millburn.
Returning to the kitchen as chef and owner, Mr. Sherman, 28, taps the world of Asian spices, foods and condiments for his dishes, marrying these ingredients with fresh seafood.
Biraj Patel, Zarole in Ridgewood
Biraj Patel got his first dishwashing job at 12 at Cheesecake Charlie's in Lenox, Mass. For the next two years his summers were divided between washing pots and making sandwiches there. Weekends during the school year found him cooking pastas and pizza at Church Street Cafe in Lenox.
''There was something about the kitchen I was addicted to,'' he said. ''I loved the pressure.''
He tried two years as an accounting major at Indiana University, but found it too boring.
''I guess I liked the yelling of the kitchen,'' he said.
He headed off to Europe, and in London he wandered into the Book for Cooks bookstore, where he purchased ''White Heat'' by a London chef, Marco Pierre White.
''I read the book and that was it,'' he said. ''I wanted to become a cook.''
He enrolled at the Culinary Institute of America, returning to London for work-study at the Savoy Hotel.
''I learned about the hours and discipline of being a chef,'' he said. ''There were a group of us, kids from France, Germany and me. We worked in the pastry department from 2 a.m. to 4 p.m. everyday. We didn't get paid. They gave us food and a room. My room was the size of an American bathroom, and there were four of us in it.
'ɺnd the chefs were French, and all they did was work us, critique everything we did, and make us do it again. One day the chef had me in the freezer for two hours forming 200 scoops of ice cream into egg shapes. He didn't like one of the shapes, so he destroyed all of them and made me start over.''
After graduating from the culinary institute in 1997, Mr. Patel walked into Aureole.
''I need a job,'' he said to Marc Russo, the sous-chef. ''Put on a uniform,'' Mr. Russo said. Mr. Patel did and worked unpaid for the next four days. At that point, the chef and owner, Mr. Palmer, hired him.
''It was very intense cooking at Aureole,'' he said. ''We did much more volume than Savoy. The pressure came from the pace. You had to be fast and excellent.''
After 18 months, Mr. Patel and Mr. Russo left to cook at a new seafood restaurant, Aqua, in the Bellagio Hotel in Las Vegas.
''We did 230 dishes every night,'' Mr. Patel said. ''It was the volume of a Saturday night in New York.''
Then he got a call from his brother, Dr. Vip Patel, who worked in Ridgewood. A restaurant location had became available there. In September 2000, one month after Mr. Patel's 26th birthday, he opened his restaurant, Zarole.
Joseph Salonia, Bruschetta in Fairfield
When Joseph Salonia was 13, he traded his $7-a-week paperboy route for a $50-a-week job washing pots and making salads. He also got to work restaurant hours, which meant evening and weekends, which meant no after-school sports or parties.
Now 32, he reflects on what he missed, but also what he gained.
''I learned the craziness at a young age,'' he said. ''I tell kids, you don't go to culinary school because you love to cook, you go to culinary school because you love the restaurant business. The cooking is the easy part.''
Mr. Salonia spent his high school years working in a large family-style restaurant, where he said he learned ''to be efficient with my time, how to prepare large amounts of food within a time frame, how to keep a clean, organized station.''
He attended the Culinary Institute of America for a year. Then, diploma in hand, he ate his way across Europe for six weeks.
''I was amazed at the quality of the food. Even if it was a tomato sandwich, it was the best bread and the ripest, tastiest tomato,'' he said. ''I discovered how people organized their life around food.''
Returning home, he went to nearly every top Manhattan restaurant asking for a job. A chance subway ride took him to the River Café in Brooklyn and a meeting with its chef, David Burke. The interview was to the point: '⟊n you work in the kitchen tonight?''
Mr. Salonia said yes. Mr. Burke paid his cab fare home at the end of the night and Mr. Salonia had a job starting on Labor Day at the River Café.
''You either get efficient and make food at that level and volume or you get washed out,'' he said. ''You're cooking for a great chef, world-famous people, food critics from all over the nation. It became normal to learn how not to be relaxed for more than a few days.''
After a year, he accepted a cooking position at Ruga, a restaurant in Oakland, N.J.
Ruga gave Mr. Salonia the opportunity to work his way to chef de cuisine, or head chef. While good reviews were garnered, after four years at Ruga, frustration at the lack of talent in New Jersey drove him to Atlanta. That became more frustrating, and Mr. Salonia returned to New Jersey to become chef de cuisine at Shelby's, a restaurant opening in Hamburg.
Shelby's gained positive reviews and Mr. Salonia got the experience of building a reputation from the first day of operation. It also gave Mr. Salonia an outlet for his singing talent, because there were open mikes at nearby taverns.
He found it relieved the stress of the restaurant, saying, ''It's a healthy way of yelling.''
Then, Michael Frodella, chef and owner of Bruschetta in Fairfield, made him chef de cuisine, because Mr. Frodella was about to open a second restaurant, Bacchus.
At Bruschetta, Mr. Salonia creates Italian-style rather than classical Italian cuisine. ''I use Italian ingredients to make a dish that falls into the concept of Italian countryside food,'' he said. ''I don't like to play with food or to make Erector set creations on the plate.''
Nicholas Hararay, Nicholas in Middletown
Nicholas Hararay was 11 when he began washing dishes in a pizzeria. He thought the cook was cool and wanted to be like him. The cook told him to go to culinary school. He took that advice and went directly from high school to the Culinary Institute of America. By his 19th birthday, Mr. Hararay had his culinary diploma.
Being a teenager at the institute had a major effect on his career. Too young to party at bars with the other students, Mr. Hararay spend his evenings studying for his wine course. A job-hunting trip to California ended at the restaurant Georges on the Cove in La Jolla with a dining room position based on his wine knowledge. Two years later, he returned to New York for a wedding, and while there, became sommelier at Jean Georges.
Mr. Hararay worked for free in the Jean Georges kitchen in his spare time. ''You could always tell when other chefs cooked, because they didn't have the harmony and balance of Jean Georges,'' he said.
Mr. Hararay thinks that his years as a sommelier have trained his palate to appreciate good food and wine.
''I don't like heavy food and heavy wines,'' he said. ''I prefer wines with good tannins and acidity and foods without butter and cream.''
Last November, Mr. Hararay opened his restaurant, Nicholas, in Middletown in Monmouth County. He passes the day in the kitchen performing his chef's tasks and the evening in the dining room as sommelier. In his employee manual it states, ''We will strive for perfection and settle for excellence.''
Chef David Burke’s Halloween Creations - Recipes
David Burke serves the donuts with three small squeeze bottles of the fillings, and you get to inject your own filling. It’s fun.
Although we haven’t gotten to one of his restaurants to try them, we cobbled together our own version using store-bought donut holes (not as good as homemade, but they let us try the concept).
The recommended wine pairing is a sparkling rosé.
The drunken donuts are powdered sugar munchkins with several plastic needle pointed syrups that you squeeze into the donuts holes.
RECIPE: OUR ROUGH APPROXIMATION OF DAVID BURKE’S WARM DRUNKEN DONUTS)
Prep time is 15 minutes plus 5 minutes frying.
Ingredients For 2-3 Dozen (depending on size)
Plus fillings: see note below.
1. COMBINE the flour, sugar, salt and baking powder together, sift together and set aside as you whisk together the egg, milk and vanilla extract in a small bowl.
2. ADD the oil to a deep, heavy saucepan and heat it to 350°F over medium heat. Watch the thermometer closely: If the oil goes above 350°, your donuts may get too crunchy.
3. ADD the egg mixture into the flour mixture a bit at a time, and whisk until the dough is well combined. Add the melted butter and thoroughly combine.
4. DROP small balls of dough into the hot oil, using a small cookie scoop (plan B: roll them in your hands). Fry in small batches: You don’t want to crowd the pan, because the dough balls need to float without making contact with each other. When they start to turning brown on the underside, flip them over with a fork. Continue to cook until both sides are golden brown.
5. REMOVE the donut holes with a slotted spoon, onto a baking sheet or platter lined with paper towels. Allow them to cool and then roll them in the optional sugar. We used a bit of cinnamon sugar on half of them (we’re not keen on powdered sugar garnishes: they’re too messy).
Taste and add more as alcohol as desired. You should go for a subtle layer of flavor, not a knockout.
WHO INVENTED DONUTS & DONUT HOLES?
First, we thank the Dutch for olykoeks, meaning oil cake, batter fried in oil.
While dough was fried the world over, we can thank the Dutch for the sweet balls fried in hog fat that became modern doughnuts.
An old word for ball was nut a doughnut is literally a nut (ball) of dough. The term “doughnut” was first used in print in 1809 by American author Washington Irving in his satirical “Knickerbocker’s History Of New York.” Irving wrote of:
“…balls of sweetened dough, fried in hog’s fat, and called doughnuts, or olykoeks.”
Because the center of the cake did not cook as quickly as the outside, the softer centers were sometimes stuffed with fruit, nuts, or other fillings that did not require cooking (think of the chopped onions in the center of a bialy).
What about the hole?
Per Smithsonian, a New England ship captain’s mother made a notably delicious, deep-fried doughut that used her son’s spice cargo of nutmeg and cinnamon, along with lemon rind. She filled the center with hazelnuts or walnuts.
As the story goes, in 1847, 16-year-old sailor Hanson Crockett Gregory created the hole in the center of the doughnut. He used the top of a round tin pepper container to punch the holes, so the dough would cook evenly.
He recounted the story in an interview with the Boston Post at the turn of the century, 50 years later.
He effectively eliminated the need to fill the less-cooked center, and provided an inner cut-out that enabled the dough to be evenly cooked.
This was a breakthrough not just for donut holes, but for the donut in general. Previously, it had been cooked as a solid piece (no hole), so the sides were always crisper than the center. In fact, toppings were often put on the soggy center to cover up the flaw.
After the creation of the doughnut hole, donut makers also fried the dough “holes.”
It took more than a century and a mass marketer to popularize donut holes in America.
While the forerunner of Dunkin’ Donuts began in 1948 (here’s the history of Dunkin’ Donuts), Munchkins “donut hole treats” were not introduced until 1972. Tim Hortons followed with Timbits in 1976.
WHO CHANGED THE SPELLING FROM DOUGHNUT TO DONUT?
The first known printed record of the shortened word “donut” appears (likely an inadvertent misspelling) in “Peck’s Bad Boy And His Pa,” a story by George W. Peck published in 1900.
The spelling did not immediately catch on. That impetus goes to Dunkin’ Donuts.
Donut is a easier to write, but we prefer the old-fashioned elegance of doughnut. Take your choice.
Doughnuts didn’t become a mainstream American food until after World War I. American doughboys at the front were served doughnuts by Salvation Army volunteers. When the doughboys returned, they brought their taste for doughnuts with them [source].
The name doughboy wasn’t related to the doughnuts, by the way. It dates to the Civil War, when the cavalry unchivalrously derided foot soldiers as doughboys. Two theories are offered:
Savory Herb & Gruyere Strata
Liberally butter a 7吇 inch glass baking dish and set aside. Saute shallots in butter until soft. Add wine and simmer for about 3 to 5 minutes to reduce the wine. Set aside.
Whisk eggs, cream, salt and pepper in a large bowl, add shallot wine mixture. Combine the cheese and herbs together. Add al but 1 cup cheese to the egg mixture then carefully fold in the bread pieces. Allow to stand a minimum of 1 hour in the refrigerator.
Pour mixture into prepared pan and sprinkle with remaining cheese herb mixture. Bake bread pudding until golden and puffed, about 40 minutes. Cool 10 minutes.
S’Chee – Russian Cabbage Soup S’Chee (I’ve been pronouncing this “Shay” my whole life and was just corrected by a nice reader who said it’s actually “Shchee”) is a very traditional Russian cabbage soup. The recipes vary and have been passed from family to family in different regions for generations. This is the recipe my family has used for decades (and no we aren’t Russian.
This mushroom croustades recipe is great when you’re throwing a party. They are always such a bit hit… and any leftover duxelle (fancy name for mushroom filling) may be used as a delicious topping for potatoes, eggs or on top of a filet mignon. The “cups” which are often referred to as “croustades” in other recipes and are little bread cases made with round slices of soft white bread that are pressed into.
Links to other episodes inn Chicago
It sounds cliche but let the ingredients for themselves and maybe if you have a good relationship with your local butcher they may serve you some aged meat. Maybe you could ask him or her to save you some of the ground fat from their butchering and you can get a leaner meat and then fold that fat inside your burger or if they weren't willing to give you some ground aged fat you could you could render that. Just ask him to save the scraps for you and you could render that. Then season with whatever you want. At Boeufhaus, they come out of our cast iron pans and they're resting, we seasoned rendered beef fat with some garlic and paprika, a little bit of mustard powder, herbs and we and we sort of paint onto the meat as it's resting. So you could render that fat and you could cook your burger in that if you wanted to use a cast iron pan. But I would mix the burger yourself and opposed to buying a preform Patty you know and just just enough to just sort of let it keep its form after you mix them you shape them into whatever size you want and then just put them in the fridge just to sort of set up and then, seems counter intuitive, then let them set out to get to a little bit more room temperature right before you grill them. But just let the product speak for itself. Really high heat and not much more over medium. For sure not over medium.
And any excited sauce that you can put the burger and the bun. You could take some of that beef fat and making an aoili out of it, or you could caramelize some onions and puree them and then fill that in, or you could make your own steak sauce. You know I like to bite into a cheeseburger and have a little bit of mayonnaise or aioli on the side of my mouth. And then you know you could make an herb butter or something intensely herby butter that you used to you know to pain on the roll as you toast it because I don't know if I consider a burger, a burger unless the bun is toasted.