Kosher Dosher...“I am a culinary Heretic"

I've made hundreds of Sous-Vide Burgers and have posted about them at least 10x in my food blog, but this post is extra special for a few reasons. Although I own about 60-Plus different size molds, I decided to take a leap of faith and buy these new molds. These molds are designed explicitly for burgers which makes them unique.  Like I said earlier, I have a plethora of stainless steel molds. For burgers, I have mold that runs from 10" inches down to 2.75." My preferred burger molds are 5" inches and 4", but they never fit the burn perfectly. The 4" one shrunk up just a bit, making the bun too big, and the 5" ones are just slightly too big. These new molds are 4.25" x 1" and hold 8 oz of meat (.75" holds 6 oz).  Originally this post was just about burgers, but I guess it's now become a review. I love these molds. I own 18 of them and will buy some more. I like making burgers in bulk. I am hoping other sizes will become available in t

Roasted Curry Chicken!! Super simple to make, and that will have your friends and family begging for the recipe.  Rice is also easy to make. Jasmine Rice (my fav), Coconut Milk, Chicken Stock, etc.  In the end, it's just about tossing everything in a blender and giving it a whirl. I used a small onion cut in half, which weighed in at 60 grams, and 3 Scallions (green onion). They were grilled and charred a bit to enhance flavors. As the onion layers came loose, I grilled them too. Although pic does not exactly show it, I used a total of 6 garlic cloves. A huge hand of Cilantro, including stems. The fish sauce is optional, but I just love this stuff and what it brings to the table as far as Umami. I used a full Teaspoon.  Remove Back to Spatchcock. Toss in a large bag, and in my case, I vac sealed. Make sure to massage the bag to distribute the marinade. Place in refrigerator overnight to marinate.   Place the Chicken in a Roasting pan with all the extra marinade contained in the b

  (OP-2018) This is a supplemental post to my  Chicken Thigh Roulade.  As previously discussed, the Thigh is a blank canvas to numerous cuisines. This is one of many versions that could be called Italian. For complete details and instructions, click the link above. In this post, I'll give a brief overview. There are many ingredients one could use to call this dish Italian. This is just one variant of many different ideas that come to mind.  In this version, I broke down an entire organic Chicken just to harvest the thighs and all the skin.  I used all kinds of Italian herbs and spices, including a bit of Bruschetta pre-mixed by McCormicks. Let's not forget the most crucial ingredient, the salt!!!  At this part of the process, I stuck everything in a baggy and gave it a 24- hour stay in the refrigerator (Dry-Brine). In the baggy went the thighs and skin. Although the skin was not directly treated with herbs and spices, some will adhere, which is good. Adding extra layers of flav

{OP-1/2019} This one came to me when I thought about some Antipasto and Caprese salads I'd eaten as a kid. I'm not saying this represents that, but it inspired me to make this particular dish. I won't go into a very long story, but I remember visiting some relatives (Italian side) in Westbury Long Island, New York. The spreads they had would rock your world. The food was vast and incredible that included the epitome of Italian cooking.   I've written so many posts on how to create Roulades using Transglutaminase (RM) I'm just going to give you some highlights. Some meat glues project.  I broke down two whole chickens and reserved their skin. I seasoned the breasts, skin with a rub containing salt and dry-brined them overnight (do not rinse off). The salt will provide flavor and moisture retention during the cook.  I used a bruschetta seasoning mix by McCormick with some other goodies.   These pics are not the actual photos but an example of what I did. The breast an